At Nanyang Blossom, you may notice a few dishes described as “Nyonya-style” — from our steamed grouper with Nyonya spice to the rempah base in our rendang. But what exactly is Nyonya cuisine, and why does it play such a key role in what we serve?
Let us take you on a journey through one of Southeast Asia’s most richly layered and emotionally rooted culinary traditions — and how it’s blossomed into something magical here in Knightsbridge.
🌺 What Is Nyonya (Peranakan) Cuisine?
Nyonya cuisine — also known as Peranakan cuisine — was born from the intermarriage of Chinese settlers and local Malays in the Straits Settlements (modern-day Malaysia, Singapore, and parts of Indonesia) during the 15th to 17th centuries.
The women in these communities were called “Nyonya”, and their unique style of cooking became a cultural treasure — combining Chinese techniques with Malay spices, and often influenced by Portuguese, Indian, and Thai elements.
🌶️ The Soul of Nyonya Cooking
1. Rempah – The Heartbeat of Every Dish
Rempah is a hand-pounded spice paste made from ingredients like:
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Shallots
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Garlic
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Galangal
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Dried chillies
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Lemongrass
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Candlenut
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Shrimp paste (belacan)
It’s slow-fried until fragrant and forms the foundation of many Nyonya curries, stews, and stir-fries. At Nanyang Blossom, our rendang and curry dishes all start with rempah that’s ground and cooked fresh in-house.
2. Balance Is Everything
Nyonya food is vibrant, emotional, and meticulously balanced. You’ll find:
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Sour from tamarind or calamansi
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Sweet from palm sugar
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Spicy from chilli and pepper
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Salty and umami from fermented shrimp or soy
The goal is not intensity, but harmony — where each flavour enhances the next.
“Nyonya food isn’t loud — it’s layered. The more you eat, the more you discover.”
3. Fragrance Before Fire
Unlike some Southeast Asian cuisines that lean heavily into heat, Nyonya dishes often prioritise fragrance:
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Kaffir lime leaves
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Ginger flower (bunga kantan)
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Torch ginger
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Pandan leaf
These bring depth and aroma that linger on the palate — not just spice for the sake of heat.
🍽️ Nyonya at Nanyang Blossom: Modern, Respectful, Refined
We honour Nyonya traditions while crafting them for the modern London diner:
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Nyonya Grouper Fish – steamed and delicately dressed with ginger flower, Penang spices, and a light chilli broth
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Beef Rendang – slow-cooked for 16 hours, layered with rempah, turmeric leaf, and coconut
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Chargrilled Lamb “Char Siu” – a playful take that nods to both Chinese and Nyonya barbecue flavours
Each dish reflects Chef Daren Liew’s upbringing in Penang and his training in Europe — a true Nanyang blend.
💬 What Our Guests Say
“This was my first time trying Nyonya-style cooking — and now I’m obsessed.”
“You can taste the care in every layer of flavour.”
“I’ve had Nyonya food in Melaka, and this brought all the memories back — with a modern flair.”
📍 Experience the Magic of Nyonya in London
👉 Book Now to try our Nyonya-inspired signature dishes.
📞 Call us at 020 4529 3643 to ask about our private dining menus.
📍 Visit us at 12 Knightsbridge Green, London SW1X 7QL
Nanyang Blossom — where centuries-old Nyonya tradition meets contemporary craftsmanship.