Business Gourmand - Little Nonya (小娘惹)

*Menu changes may be subjected to chef's discretion and availability.

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9 COURSE FEAST

A piquant Peranakan menu of bold flavours and distinct spices prepared by Esseplore’s home chefs, specially curated for sophisticated palates.

Salad Timun A tangy salad made with pickled cucumber, delicious homemade sambal belachan, spicy chilli and crunchy dried shrimps.

Ngoh Hiang A meat roll made of minced pork, chopped water chestnuts, fresh prawns, juicy pork liver, crunchy spring onions and spices, rolled and fried in a soybean curd sheet.

Diced Ayam Buah Keluak

The Buah Keluak nuts are individually picked, soaked and cracked open, then stewed with fresh chicken drumsticks and tender baby pork ribs before being sautéed with aromatic spices and tamarind.

Nyonya Chap Chye Braised fresh sweet cabbage, fermented yellow soybeans, crunchy dried shrimp, black fungus, Chinese mushroom, dried lily buds, sweet & salty beancurd skin, glass noodles, tender pork belly and juicy prawns in a rich prawn broth.

Pandan Rice Jasmine rice steamed together with natural pandan extract, which adds extra flavour, fragrance and a tinge of green.

Hae Bee Hiam Spicy dried shrimps in homemade sambal with addictive flavours.

Taukwa Goreng Fried beancurd in a sweet soy sauce-based dressing.

Otak Otak Grilled cake made of fish and prawn meat mixed with coconut milk and spices.

Chendol Agar Agar (Dessert) Agar Agar cake studded with redbean and cendol jelly. Sweetened with gula Melaka.

Cincalok Telur A simple omelette made with cincalok (fermented tiny shrimps) filled with natural umami.

Florence & Julianna are Peranakan home chefs who aim to share their heirloom

recipes and the distinct flavours of Nonya cuisine.

Menu by Nonya_licious