Pongteh is the all-time-favorite Nyonya’s cuisines. It is braised chicken cooked with fermented soy bean paste, potatoes, shallots and bamboo shoots and eaten with rice or bread. Strange as it may seem, the Nyonyas tend to cook extra portions of this dish and leave it overnight to enhance the flavor. Try it, we must say.

Fresh prawns are used in creating this scrumptious dish. It is cook with creamy coconut and loads of sweet pineapples.

Popularly known as ‘chap chye’, this mild vegetable dish is made from mushrooms, black fungus, dried beancurd skin, white cabbage, soy, glass noodles and prawns. It really goes very well with rice.

Laksa is a spicy dish of noodles cooked in thick, curried gravy with subtle hints of lime leaves and cockles. It is sometimes eaten for breakfast or lunch as it is quite light.

Often served as appetizers or snacks and sometimes as part of the main meal. Tophats or 'pai tee' are delightfully crunchy flour cups filled with sliced hicama (sengkuang), carrots and topped with fried shallots.

The Nyonya version of tightly packed, spring rolls filled with sliced hicama (sengkuang), prawns and a variety of vegetables. This dish can be found in any Nyonya’s restaurants and even at the night market. All in all, Popiah is a true Nyonya delight.

Siamese Noodles - is a noodle dish influenced by neighboring Thailand, formerly known as Siam. Thin rice vermicelli [Lo Mien noodles] is stir fried in a special sauce with shrimp. A squeeze of limau kasturi [kalamansi limes] just before eating, adds to this unique tasting noodle dish.

Try out the mouthwatering Nyonya desserts at any night market or local stalls.