{"id":3968,"date":"2026-01-19T09:14:11","date_gmt":"2026-01-19T09:14:11","guid":{"rendered":"https:\/\/www.peranakan.org.sg\/theperanakanmagazine\/?p=3968"},"modified":"2026-01-20T02:55:42","modified_gmt":"2026-01-20T02:55:42","slug":"celebrating-the-dapor-diva","status":"publish","type":"post","link":"https:\/\/www.peranakan.org.sg\/theperanakanmagazine\/celebrating-the-dapor-diva\/","title":{"rendered":"Celebrating the Dapor Diva"},"content":{"rendered":"\n

Nyonya Chef Shirley Tay soft launches cookbook alongside her dining collaboration
with Chef David Toh at the Grand Copthorne Waterfront Hotel<\/em><\/p>\n\n\n\n

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Soft launch of Dapor Diva <\/strong>at the opening showcase of Grand Copthorne Waterfront Hotel\u2019s Peranakan Riverside Feast buffet on 6 January 2026. (Photo: Grand Copthorne Waterfront Hotel)<\/figcaption><\/figure>\n\n\n\n
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In partnership with TPAS, Food Capital\u2019s Riverside Peranakan Feast celebrates the richness and heritage of Peranakan culture through traditional flavours, cultural artistry and community storytelling \u2014 all by the Singapore River.<\/p>\n\n\n\n

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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\u2019s 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.<\/p>\n\n\n\n

Peranakan favourites include Deep-fried Pomfret with Sambal Chilli, Bakwan Kepiting (crab meatball soup), Kachang Bendi Chincalok (ladies\u2019 fingers with shrimp sauce), Goreng Assam Udang (prawns in tamarind sauce), Beef Rendang, Babi Pongteh and Ayam Buah Keluak. <\/p>\n\n\n\n

There are also several fusion dishes to sample, such as Cinchalok Pizza, Buah Keluak Pasta, and Lamb with Peranakan Sauce.<\/p>\n\n\n\n

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Shirley posing with her book. (Photo: Grand Copthorne Waterfront Hotel)<\/figcaption><\/figure>\n<\/div>\n\n
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Cynthia Lee from Gunong Sayang who purchased a copy of the book at the buffet. (Photo: Baba Gabra)<\/figcaption><\/figure>\n<\/div>\n\n\n
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Opening Showcase on 6 January 2026<\/strong>

The special opening showcase, co-curated with TPAS, featured a kebaya segment led by Baba Raymond Wong, recipient of the National Heritage Board\u2019s 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<\/strong>.

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.<\/p>\n\n\n\n

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Left: <\/strong>Shirley\u2019s recipes were all written in large quantities, with steps and additional sauces not recorded \u2013 she cooks with intuition and memory.
Right: <\/strong>The Baba Gabra team spent long afternoons at Shirley\u2019s House to refine her book. (Photos: Baba Gabra)<\/figcaption><\/figure>\n\n\n\n
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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.<\/p>\n\n\n\n

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<\/strong> 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\u2019s home cooks.<\/p>\n\n\n\n

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Dapor Diva<\/strong> is now available for sale online here<\/a>.<\/p>\n\n\n\n

For details on the Peranakan Riverside Buffet, and\/or to reserve a table, please visit here<\/a>.<\/p>\n\n\n\n

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