Peranakan food is one of Singapore’s most distinctive cuisines, and a Peranakan cooking class is one of the best ways to understand it. Also called Nyonya cuisine, it grew out of the Straits Chinese community, whose ancestors settled in the region and blended Chinese cooking with Malay and Indonesian ingredients and techniques. The result is food that is fragrant, layered and often labour intensive, which is exactly why learning it hands-on is so rewarding.
This guide focuses specifically on Nyonya cooking: the techniques, dishes and kueh you are likely to meet in a class, the different formats on offer, and how to choose one. For a broader look at all kinds of classes, see our general guide to cooking classes in Singapore.
What Makes Peranakan Cooking Different
Before you sign up, it helps to know what sets this cuisine apart. Most classes build around a few core ideas.
- Rempah is the foundation. Rempah is a spice paste, usually made from ingredients such as shallots, garlic, chillies, galangal, lemongrass, turmeric, candlenuts and belachan (fermented shrimp paste). The proportions change from dish to dish, and many Peranakan families guard their own versions.
- Frying the rempah properly matters. Classes often spend time on “tumis”, slowly frying the paste in oil until it is fragrant and the oil separates. Rushing this step is the most common beginner mistake.
- Sour, spicy and rich balance. Tamarind (assam), lime, coconut milk, palm sugar (gula melaka) and fermented soybean paste (taucheo) appear again and again.
- Patience and preparation. Many dishes involve long marinating, braising or steaming, and a lot of chopping and pounding before the stove is even switched on.
Traditionally, rempah was pounded by hand in a batu lesong, a stone mortar and pestle. Some classes still let you try this, while others use a blender to save time and explain the difference in texture.
Dishes You Might Learn
Menus vary between instructors and seasons, but these are classic dishes that often feature in Nyonya cooking classes:
- Ayam buah keluak: chicken braised in a rich, tangy gravy with buah keluak, a black nut that must be soaked and prepared over several days before cooking. Some classes demonstrate this preparation; others use ready-prepared nuts.
- Babi pongteh: pork braised with taucheo, garlic and shallots, a mild, savoury dish loved by many families.
- Itek tim: a comforting duck soup with salted vegetables, sour plums and tomatoes.
- Chap chye: braised mixed vegetables, often cooked for festive occasions.
- Sambal belachan: the essential chilli condiment made with toasted belachan.
- Laksa lemak: coconut-based noodle soup, with time spent on the rempah and stock.
- Kueh pie tee: crisp little pastry cups, sometimes called “top hats”, filled with braised turnip and topped with prawns and chilli.
- Achar: a spiced, tangy pickle of vegetables such as cucumber and carrot.
Many classes are built around a “set” of two or three dishes plus a condiment, so you leave with a small meal and a practical repertoire.
Nyonya Kueh Classes
Nyonya kueh, the colourful steamed and baked sweets, deserve their own mention. Some classes focus only on kueh, because the techniques are quite different from savoury cooking. Popular choices include:
- Kueh salat: a two-layer kueh with blue-tinted glutinous rice at the bottom and pandan custard on top.
- Ondeh-ondeh: pandan-flavoured glutinous rice balls filled with gula melaka and rolled in grated coconut.
- Kueh lapis: the layered, steamed kueh that needs patience as each layer sets.
- Pulut tai tai: glutinous rice coloured with butterfly pea flower, eaten with kaya.
Kueh classes are a good choice if you prefer baking-style precision, or if you want something to share with family over a festive period.
Choosing the Right Class Format
Peranakan cooking classes in Singapore come in several formats. The best fit depends on your goals, budget and how much hands-on time you want.
| Class format | What to expect | Best for |
|---|---|---|
| Hands-on group class | Each person or pair cooks at their own station, then eats together | Beginners who want practice and a social experience |
| Demonstration class | Instructor cooks while you watch, taste and take notes | People who want to learn quickly and tour-style visitors |
| Private or family class | Tailored menu, often in a home kitchen setting | Families, couples, or anyone with dietary needs |
| Kueh-focused workshop | Steaming, layering and shaping traditional kueh | Bakers and those who prefer sweets |
| Market tour plus class | Visit a wet market to shop for ingredients first | Newcomers and visitors wanting cultural context |
Peranakan cooking classes are offered by independent home cooks, cooking schools, community centres and occasionally heritage institutions linked to Peranakan culture. Community centre classes, listed on the People’s Association onePA portal, can be a budget-friendly starting point when they run.
Questions to Ask Before You Book
Because offerings and prices vary widely, check these details directly with the organiser:
- Hands-on or demo? Ask how much time you will actually spend cooking.
- Class size. Smaller groups usually mean more help from the instructor.
- Menu and ingredients. Confirm which dishes are covered, and whether time-consuming steps such as preparing buah keluak are shown or pre-done.
- Dietary needs. Many traditional Peranakan dishes use pork, and some use lard. If you need halal, vegetarian or allergy-friendly options, ask before paying. Belachan and dried shrimp are common, so mention seafood allergies.
- Recipes and takeaways. Do you receive written recipes, and can you take leftovers home?
- Language. Some instructors teach in English, others mix in Mandarin, Malay or Baba Malay terms. Ask if this matters to you.
- Cancellation and rescheduling terms, especially for group bookings.
- Age limits if you plan to bring children.
Getting the Most Out of Your Class
- Bring a notebook or use your phone for photos of the rempah at different stages. Colour and smell tell you a lot.
- Wear comfortable, closed shoes and clothes you do not mind getting stained with turmeric.
- Ask about substitutions. Instructors can usually suggest where to buy ingredients such as buah keluak, candlenuts or fresh turmeric, and what to use if you cannot find them.
- Practise soon after. Cook the dishes at home within a week or two while the techniques are fresh.
If you enjoy the experience, you might also like a Chinese cooking class to compare techniques, or try something completely different with sushi-making classes.
A good Peranakan cooking class leaves you with more than recipes. You come away understanding why a dish tastes the way it does, and with a deeper appreciation of one of Singapore’s richest food heritages.
Further reading: The Intan Peranakan Home Museum · Pasta-Making Classes