Nyonya Dishes: Old, New or “Con”-Fusion?
By Ong Jin Teong
March 2020 FEATURE
FINE DINING RESTAURANTS and heritage hotels are the main exponents of new fusion Nyonya food in Penang. In this article, I shall give my personal comments on some of these dishes and leave it to Penang Monthly readers to decide which, to them, are considered Nyonya. The prices are obviously different, but this is not a factor in my consideration. Quite often the presentation of the more highly-priced dishes is better, but there is often little or no innovation made...
Ong Jin Teong
is an engineering and food consultant. He conducts cooking classes, does research on Nonya and heritage cuisine, and hosts the occasional supper club. He has published two award-winning books: Penang Heritage Food – Yesterday’s Recipes for Today’s Cook and Nonya Heritage Kitchen – Origins, Utensils and Recipes.
