Early Chinese immigrants, who began settling here a few hundred years ago, mixed with Malay locals, giving rise to the uniquely Southeast Asian fusion that is Peranakan culture—and, happily for diners, Peranakan cuisine. At family-run restaurant Blue Ginger, you can sample staples like assam puteh, a Peranakan twist on Thai Tom Yum soup. Continue your exploration of Peranakan heritage at National Kitchen by Violet Oon, where ngoh hiang—deep fried bean curd skin roll stuffed with prawn, crab, chicken and water chestnut—is a must-order item. Once you’re familiar with Peranakan traditions, experience the inventive modern-yet-respectful approach at Candlenut, the first and only Peranakan restaurant to earn a Michelin star for its creative cooking. Case in point: black buah keluak nuts, typically featured in Peranakan braised meat dishes, turn up at Candlenut as an ice cream flavor.
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