Baba Nyonya Tale Vegan


Chef Samuel’s Nyonya Vegan Cooking Class


Baba Nyonya food, also known as Peranakan cuisine, is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay and Indonesian community. This gave rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans adopted Malay cuisine as part of their own taste palette. There are regional variations to Nyonya cooking as well, especially in Penang, whereby the Thai influence has led to a more liberal use of tamarind and other sour ingredients, demonstrated in one of the dishes you’ll learn to cook, Asam Pedas.

Starting with a complimentary pick up service from your hotel or residence, in the morning we’ll visit Ayer Itam market, one of the oldest and busiest wet markets in Penang. Here you’ll learn more about fresh local Malaysian produce while wandering through the stalls of this otherwise hidden market area. Enjoy a cup of local Penang coffee, and sample an authentic hawker breakfast in a nearby kopitiam (coffee shop), before we head back to our cooking studio to continue your culinary adventure. With a refreshing nutmeg juice at your side and breathtaking bird’s-eye views of Penang, this Nyonya Vegan cooking class is yours to enjoy.

Our Guest Reviews

What we’ll Learn

Asam Pedas
Baba Nyonya’s sour spicy brinjal stew with ladyfingers

Inche Kabin Cauliflower
Nyonya-style fried cauliflower marinated with over 10 spices and coconut milk

Kuih Koci
Butterfly Pea Flower glutinous rice dumpling dessert stuffed with coconut fillings and palm sugar

Asam Pedas originates from the Minangkabau people of Indonesia who influenced central Malaysian cuisine. However, this exclusive recipe is Penang’s Baba Nyonya interpretation of the dish, with more sourish notes due to the Thai influences. Inche Kabin, delightfully made with a unique spice marinade and coconut milk will make for a scrumptious addition to your dinner. Lastly, Kuih Koci represents just one of the many cake assortments you can have for dessert in Penang. The oozing filling with just the right amount of sweetness rounds off a great meal.

This menu is available in option of:-

What you’ll Expect

  • Market Tour

    Gather and learn unique local ingredients
    Sightseeing the bustling locals’ lifestyle

    AT AYER ITAM for morning session
    Penang busiest wet market

    AT BATU LANCANG for afternoon session

  • A Quick Brekkie

    Enjoy local hot/iced coffee
    Sample authentic Penang breakfast

    AT KOPITIAM nearby
    Traditional Penang Hawker Coffee Shop

  • Enjoy the View


    Take a minute to indulge breathtaking
    George Town cityscapes and seaview

  • Have a Sip

    Taste a local fruit – NUTMEG Juice
    Sample other Nutmeg finger snacks

  • Lesson Time

    Explore significance of each dish as a theme

    Learn the FUNDAMENTALS
    Discover soul of each Ingredients

    Grasp ESSENTIALS of culinary arts
    Learn to balance each Elements
    Recreate exceptional finest Malaysian dishes

  • Time to Cook

    You cook while I guide you through

    Each Dish STEP BY STEP
    Until you’ve hit mastery level

  • Leave a Memory

    We’ll take pictures together with the food in my Indian cooking class

  • Makan Together

    Enjoy what you prepared over meaningful conversations

What I’ll Provide

Individual Work Station

Hawker Breakfast
& memorable photos from my Nyonya Vegan Cooking Class

Where I’ll Pick Up


Pick up at 7:30am / 2:00pm sharp

Area: George Town

Outside Georgetown

On demand (+RM20)
Pick up around 7:15am / 1:45pm sharp

Area: Batu Ferringhi / Teluk Bahang only

Do remarks your hotel name during checkout.

Book in Advance

Our Happy Guests

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