Make tea-time a gourmet experience with this Peranakan High Tea Set! Curated by Peranakan Chef duo Nonya_licious, indulge in this exquisite high tea menu with a relaxing homemade tea set and traditional treats packed with distinct Nonya flavours. Dig into the Savoury Steamed Yam Kueh and slurp-worthy Nonya Laksa paired with homemade Lemongrass and Pandan Tea, and enjoy a delightful evening at home!
MAIN Savoury Steamed Yam Kueh Nonya-style steamed yam cake made from fresh yam and rice flour, with colourful toppings of dried shrimps, Chinese mushrooms, sliced pork belly, fried shallots, fresh coriander and chillies. Chef Florence's delicious rendition of the popular Singaporean kueh is packed with rich flavours and natural umami.
A mouthwatering savoury dish made with delicious rempah stewed with dried shrimps and coconut milk to create a rich, spicy gravy served with noodles and topped with fried tofu puffs, mussels, succulent prawns, fried fish cakes, bean sprouts and boiled eggs. This yummy recipe was created by both chefs, Juliana & Florence, merging their family recipes to produce a distinct one.
Traditional Butter Cake A rich and moist cake made with premium butter, sugar, egg, milk, all-purpose flour and vanilla baked to perfection. This delicious age-old recipe by Chef Juliana is a perfect accompaniment to your mid-afternoon tea or a cuppa.
Natural Tea Relaxing natural lemongrass and pandan tea with brown sugar, made with fresh high-quality lemongrass kept in a filtered bag. HOW TO USE: Place the tea bag in a cup, and add 200 ml of boiling water. Steep for 3-5 minutes. Add the lemongrass stalk and use it as a stirrer.
*Order at least 2 days in advance
* All Pictures shown are for illustration purpose only. Actual product may vary.
TIPS: Order your feast from one preferred Chef. Delivery fees are based on per pick up location.
A friendship spanning 25 years and a strong passion for cooking are only the beginning of what Chefs Julianna and Florence have in common. They also credit their shared culture and love for Peranakan cuisine for their dynamic chemistry. Both began cooking at a young age in the busy kitchens of their childhood home and grew up with the belief that a big part of their Nyonya identity lies in food. They are so passionate about food, particularly Nyonya cooking that even their travel itinerary consists of cooking classes. After being encouraged by many, they decided to share their love of the cuisine with fellow Singaporeans. When tasting Peranakan dishes, people try to put a label on it, describing it as either Chinese or Malay. However, the chefs have come torealisethat the best way to describe it is distinctly Nyonya.