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- Over 60 recipes of Peranakan classics, such as Nyonya laksa, ayam buah keluak, itek tim and sugee butter cookies
- Comes with suggested menus for larger meals such as a birthday celebration or Chinese New Year feast
- Includes an illustrated glossary of spices, herbs and other ingredients commonly used in the Peranakan kitchen
The Peranakans are the descendants of early Chinese immigrants who settled in the Malay Archipelago and married local women. They are well known for their prowess in the kitchen, where they draw from Chinese and Malay culinary traditions and pepper their food with influences from the Indians, Thais, Portuguese, Dutch and British. The result of this fusion is a repertoire of dishes that are aromatic, moreish and unique.

In this collection, renowned Peranakan chef Philip Chia takes you into the kitchen and guides you in the ways of his culinary heritage. From dishes that he grew up with, to newer creations that celebrate Peranakan flavours and ingredients, Philip's recipes are equal parts exciting and soul-stirring.
"Perhaps nothing expresses better the soul of a community than its cooking. For the Peranakans, it is also perhaps one of the most expressive and engaging aspects of the living heritage. This book, comprising so many family recipes, is a wonderful addition to the large corpus of books on this unique and living aspect of Peranakan heritage."
—Lee Kip Lee, Honorary Life President, The Peranakan Association Singapore
Philip Chia is highly sought-after as a Peranakan chef by renowned hotels and restaurants. Apart from being featured in countless publications, he has also appeared on radio and television programmes as guest chef and food consultant. As the food consultant for the international remake of The Little Nyonya, Singapore’s all-time highest-rating drama serial, he was also invited to play a cameo role as a chef in the show.

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The Peranakan Kitchen