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Come with us to recapture a bygone era of celebratory and comfort Peranakan cuisine, prepared the only way our mothers and grandmothers knew.

CELEBRATION OF A CUSINE

  • Appetisers

  • Soups

  • Mains

  • Vegetables

  • Sides

  • Desserts
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FROM OUR DINERS

  • “Dining here was such a treat. The space felt like home—warm, thoughtfully put together, and full of heart. Every dish was beautifully curated, with fresh vegetables straight from the garden. Having known Jean for over 20 years, I wasn’t surprised by the attention to detail and quality. It was a relaxed, memorable evening with good food and even better company.”

    DR ANABELLE CHOW
    Psychologist

  • "The experience of dining at Nonyanita starts right from the moment of arrival. Jean meticulously curates every detail – from the entrance and journey to the dining area, the table setting including the flowers, choice of utensils and decorative elements. The generous servings of delicious food did not seem to stop flowing, just like how it would be if you were right at home. While we do not get to see the hours of painstaking effort that it takes to prepare the dishes, the heart and soul poured into the whole dining not to mention spatial experience is something that must not be missed!"

    JACK LIM
    Lighting Designer
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  • Nonya Achar

    Cauliflowers, cabbages, cucumbers, and more finds  in a zesty rempah vinaigrette, sprinkled with toasted sesame seeds.

    Pick #1 of 3 of our most popluar pickles.

    Shop Nonya Achar 

  • Achar Chillie Soombat

    Green chillies stuffed with sun-dried  papayas in a fruit –infused rempah vinaigrette.

    Pick #2 of 3 of our most popluar pickles.

    Shop Achar Chillie Soombat 

  • Kwak Chye Pickles

    Mustard vegetables, radish, carrots, in a mustardy, gingerish vinaigrette.

    Pick #3 of 3 of our most popluar pickles.

    Shop Kwak Chye Pickles 

CHEF JEAN

Jean learned Nonya cuisine from her beloved Mum the typical way Peranakan daughters did, by the “agak” cooking method: no written recipes, just estimates. When cooking, she is chiefly guided by the memory of how the dish is supposed to taste.

An avid gardener, she forages herbs that she needs for her dishes, from daun kenchoe, to kesum, to limau purut, from her homegrown rooftop garden.

Cooking is Jean’s creative pre-occupation and her first and longest love. While she works as a Brand Consultant and teaches at a university academy and a design and marketing school, she is happiest when she only needs to use her lesong and not her laptop.

Apart from cooking for private dinners, she also teaches Peranakan Cuisine Masterclasses at SHATEC - The International Hotel & Tourism School (Singapore).