關於 is peranakan and nyonya the same ，我們在網路上蒐集到這些相關的討論、資訊與評價

Taking me some time to pen up【Bibi & Baba, Wanchai, HK 🇸🇬🇭🇰】, but my own legit reason is highlighted below as it's not easy to explain. In fact, I felt this was one of the Best New 2020 Openings in early October in HK! When dining here I actually felt so moved by the 'precision', 'complexity' of flavors to be unlocked within every bite of each dish here. I thought instantly that on a relative scale, this was equivalent to a Michelin 1 🌟 in this genre of food level good..

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•Nyonya Laksa Lemak 娘惹叻沙 $108. I won't bore anyone with how it's all Peranakan/Nyonya with Malaysian, Singaporean or Indonesian plus Chinese influence sorts of things. One can read up on that history separately.

What I wanted to say is, TRUST my suggestion: Eat this Laksa 1st when you arrive, before u touch the Appetizers, or the Main Courses. 第一件事, 先叫同食咗呢一碗喇沙, 先再食其他嘢. Except for probably an Otah/Otak to pair.
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The reason is because the 'Layerings' beneath this Laksa, Broth, Spices, Herbs etc are so balanced. It's totally soul moving material, kind of like a Grand Cru version of a Burgundy in Laksa form! It's not designed to be smack in your face, but created almost for its only solemn existence, kind of enjoyed like how Japan Ichiran ramen 一蘭拉麵 forces u to eat behind closed curtains. You start directly from this bowl, & finish every sip of it in its holistic entirety, b4 you venture onto other dishes. I wouldn't say it's subtle either (I.e. Rxxpxh is subtle), but all the perfect balance of Nyonya hearty spirit extracted flavors are swimming inside the bowl here waiting for you to discover!

This is serious high end, stone & mortar artisanal stuff!! The other best comparable Laksa I have eaten recently is probably Barry Quek's version at Return of Lemak, but they do have different base stylistic approaches. If you eat this together with other heavier dishes at the same time, the palate instantly gets murked & swamped. Every time that happened, it took me many sips of the Laksa Broth to reset the palate & olfactory sensitivity, to thoroughly enjoy this amazing bowl again! 🥣 Best in Town, and that fragrance!

@therealperanakan opens 2nd outlet in Hillcrest offering authentic Peranakan cuisine helmed by celebrity chef Philip Chia who curated the popular TV series “Little Nyonya” years back.

Dishes I’ve tried included Babi Pongtay, Ayam Buah Keluak, Nyonya Chap Chye, Babilicious Otah, Hee Peow soup and my favourite is the Sambal Belimbing, a seasonal prawn dish featuring the sourish notes of the starfruit in the spices. As with all Peranakan communal dining, it’s best to come with more people so that you can order more dishes to try at the same time!

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#singapore #yummy #love #sgfood #foodporn #igsg #グルメ #instafood #gourmet #beautifulcuisines #onthetable #sgeatout #cafe #sgeats #f52grams #sgcafe #streetfood #feedfeed #foodsg #savefnbsg #sgblog #weekends #peranakan #chilli #prawn

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I’m happy to have the chance to wear this authentic Nyonya Kebaya as it’s very difficult to get it nowadays.
As a Malaysian, I’ve always been attracted to the Peranakan Chinese culture which is beautiful and unique.
The Peranakan Chinese culture was formed due to the new social environment, language and religion as the Chinese ancestors migrated to Tanah Melayu. They immersed into the already existing as they settled in a new land. As they began to adapt the Malay culture, the Baba Chinese identity began to form. This new identity was a way to keep the Chinese belief within the Malay culture. At the same time, local Nyonya also adopting, adapting and practicing Chinese culture. This acculturation of 2 different cultures gave rise to a new classification of ethnic identification.
Isn't this beautiful?