A taste of the Straits, reimagined

Generations-old recipes, fragrant rempah pounded by hand, and the slow craft of Peranakan cooking — brought to two exquisite rooms — at Clarke Quay Central and Jewel Changi Airport — that carry you back to the days of the Straits Settlements.

From our kitchen

Chinese roots, Malay soul

The Baba Nyonya — descendants of early Chinese settlers in the Malay Archipelago — wove together two great culinary worlds. Turmeric, lemongrass, chilli and coconut milk meet Chinese technique in a cuisine that is rich, fragrant and unmistakably of the Straits.

Baba Nyonya — also known as Peranakan or Straits Chinese — refers to the descendants of Chinese immigrants who came to Southeast Asia, particularly the Malay Archipelago, from the 15th century onward. Over time they integrated with local Malay communities, adopting much of the local culture while keeping their Chinese customs. "Baba" refers to the men, "Nyonya" to the women.

One of the most prominent aspects of Baba Nyonya culture is its distinctive cuisine. This fusion of Chinese and Malay traditions creates a rich, flavorful and often spicy food culture — built on turmeric, lemongrass, chilli, coconut milk and a deep larder of herbs and spices.

A shared table

In the early 20th century, many Baba Nyonya families employed Hainanese chefs to cook for them — especially households that ran restaurants, where food quality was central to their standing. Hainanese-style dishes were folded into Peranakan meals, the two traditions sharing common ingredients and techniques. Hainanese chicken rice became beloved among Peranakan and local families alike — and remains on our table today.

Hungry yet?

Reserve your table at our Clarke Quay Central outlet, or message us on WhatsApp.