THE PERANAKANNyonya Chef Shirley Tay soft launches cookbook alongside her dining collaboration
with Chef David Toh at the Grand Copthorne Waterfront Hotel
In partnership with TPAS, Food Capital’s Riverside Peranakan Feast celebrates the richness and heritage of Peranakan culture through traditional flavours, cultural artistry and community storytelling — all by the Singapore River.
The buffet promises an elevated dining experience borne out of a collaboration between Executive Chef David Toh and Chef Shirley Tay, who remains one of Singapore’s enduring ambassadors of Nyonya cuisine. Chef Tay is a living treasure embodying decades of stories, flavours and tradition, along with her light-hearted musical spirit.
Peranakan favourites include Deep-fried Pomfret with Sambal Chilli, Bakwan Kepiting (crab meatball soup), Kachang Bendi Chincalok (ladies’ fingers with shrimp sauce), Goreng Assam Udang (prawns in tamarind sauce), Beef Rendang, Babi Pongteh and Ayam Buah Keluak.
There are also several fusion dishes to sample, such as Cinchalok Pizza, Buah Keluak Pasta, and Lamb with Peranakan Sauce.
Opening Showcase on 6 January 2026
The special opening showcase, co-curated with TPAS, featured a kebaya segment led by Baba Raymond Wong, recipient of the National Heritage Board’s Stewards of Intangible Cultural Heritage Award, soulful performances by The Peranakan Voices choir, and a lively appearance by Chef Shirley Tay herself, who unveiled her new recipe book of age-old Peranakan dishes, aptly titled Dapor Diva.
This book is built on her lifetime cooking, learning, and refining her craft. It came together after years of being a quiet dream, finally realised through the support of Baba Gabra and the encouragement of Nyonya Eunice Yap. It is not just a recipe book, but a reflection of her journey, her memories, and the knowledge she gained through experience.
Right: The Baba Gabra team spent long afternoons at Shirley’s House to refine her book. (Photos: Baba Gabra)
Nyonya Shirley Tay grew up in a humble household and learnt to cook the traditional way, in the kitchen with her grandmother, through observation, repetition, and very strict discipline. Those early years were tough, but they shaped the cook she became. Her life story, struggles, and growth are woven into the book alongside her recipes.
The book challenges the idea that Nyonya cooking is difficult, but it only appears complex when the basics are not understood. Many Nyonya dishes are built on a few core rempah, which can then be turned into many different dishes with changes in ingredients, meats, and vegetables. Drawing from her experience cooking in large kitchens and working with hotels and restaurants, Nyonya Shirley shares practical methods to prepare rempah in advance, store them properly, and cook more efficiently without losing flavour.
At its core, Dapor Diva is about fearless cooking. It breaks down fundamentals, simplifies processes, and shows how good Peranakan food can be cooked confidently at home. The book preserves tradition, while making it realistic and accessible for today’s home cooks.
Dapor Diva is now available for sale online here.
For details on the Peranakan Riverside Buffet, and/or to reserve a table, please visit here.
