Supperclub Style Dining at Little Kitchen @ Nyonya, Penang

“Unless you know where you came from, what your ancestors have been though, you have no reference point. What makes us different from say, the Thais, or the Filipinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history.” – LKY - See more at: http://www.visakanv.com/blog/2014/01/notes-from-the-history-of-singapore-2006-documentary/#sthash.GeFXFQ8e.dpuf

“Unless you know where you came from, what your ancestors have been though, you have no reference point. What makes us different from say, the Thais, or the Filipinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history.” – LKY - See more at: http://www.visakanv.com/blog/2014/01/notes-from-the-history-of-singapore-2006-documentary/#sthash.GeFXFQ8e.dpuf

“Unless you know where you came from, what your ancestors have been though, you have no reference point. What makes us different from say, the Thais, or the Filipinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history.” – LKY - See more at: http://www.visakanv.com/blog/2014/01/notes-from-the-history-of-singapore-2006-documentary/#sthash.GeFXFQ8e.dpuf

"Unless you know where you came from, what your ancestors have been through, you have no reference point. What makes us different from say the Thais, or the Filippinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history."
- Lee Kuan Yew

What makes us different from say, the Thais, or the Filipinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history.” – LKY - See more at: http://www.visakanv.com/blog/2014/01/notes-from-the-history-of-singapore-2006-documentary/#sthash.GeFXFQ8e.dpuf

“Unless you know where you came from, what your ancestors have been though, you have no reference point. What makes us different from say, the Thais, or the Filipinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history.” – LKY - See more at: http://www.visakanv.com/blog/2014/01/notes-from-the-history-of-singapore-2006-documentary/#sthash.GeFXFQ8e.dpuf

“Unless you know where you came from, what your ancestors have been though, you have no reference point. What makes us different from say, the Thais, or the Filipinos, or the Sri Lankans? The difference is how we came here, how we developed, and that requires a sense of history.” – LKY - See more at: http://www.visakanv.com/blog/2014/01/notes-from-the-history-of-singapore-2006-documentary/#sthash.GeFXFQ8e.dpuf

The lions got a glimpse into the past - of the history of the Peranakans in Penang - recently from a proud Baba who is so eager to share his heritage with the world (or rather to occupy his mom and her masterful culinary skills after the passing of his dad), he literally opened the doors of his home to guests who are fortunate enough to have secured seats (only 5 to 6 tables) at this closest incarnation of a secret supperclub dining experience in Georgetown. 

The caveat is that the amicable Mr Loh will pre-warn guests - with a straight face - that the dishes served will be in dainty portions. You are welcomed to raid the night hawkers down the road after that. And yup, no one would dispute the authenticity of the dishes served that night; it was styled more like a communal "degustation" meal with small samplers of Nyonya food served on pretty porcelain ware that could be considered family heirlooms at this four generational Peranakan home.

The winning factor, that money can't buy, is that you will be regaled with stories and given a brief history of Peranakan culture and traditions. Details like how the history of Peranakans in Malacca goes back 600 years ago whereas that of Penangnite Peranakans goes back only 200 years. The origin of the Peranakans in Malacca was an illustrious story of  how the visit of Admiral Zheng He sparked the subsequent marriage of an imperial Chinese princess to the sultan that in turned caused the migration of an entourage of 500 high-ranking officials and hundreds of handmaidens who married into the local populace. Wow we said that in one breath!

According to Mr Loh, the history of the Peranakans in Penang is a relatively young one - just over 200 years - where Chinese immigrants adopted selected ways of local Malays and that of the British, creating a unique lifestyle and leaving a rich legacy of architecture, antiques and a type of creole cuisine. That explains why Peranakan food in Penang (influenced by the British's predilection for "less heat" aka less spicy, and incorporating some Thai, Arab, etc touches) is remarkably different to that in Malacca. And the Peranakans here will proudly boast that they can still speak the dialect of their Motherland - which, in Mr Loh's case, is Hokkien and a smattering of Mandarin. Ho say boh?

The family's fortune was made off that Chinese delicacy
of bird's nest back in the good ole days and the
business continues on today.

Mr Loh quipped tongue-firmly-in-cheek that there are
no waiters here - all the staff that you see are relatives
and siblings. "Oh yes, that's my father-in-law setting the
table for you".

The lioness and Mrs Business Times were so taken in by the bubbly Angie,
Mr Loh's sister, who was just as eager to show off her home.
"Touch anything you want; no restrictions apply like that in a museum and
you don't have to pay for touching," quipped the cheerful lady in jest and in
machine-gun Mandarin.

"Come, stand under this stairway, guarantee you will have
lots of money," Angie went on in reference to
the motif of Chinese coins overhead.

The matriarch of the house in the kitchen busy cooking up a storm.

Pretty porcelain plate.

Help yourself to a free flow of Chinese tea, ginger and nutmeg drinks.

Antique collection.

An intriguing display of personal items... ...books with porcelain... ..

Dinner is ready! Guests are welcomed into the kitchen to
greet the chef... ...

No TV, no internet... ...The generation of yesteryears occupy themselves with
fighting fish... .. Mr Loh carries on the tradition in large jars as a tribute to his
late dad.

Kiam Chai Ark, Assam Hei, Nyonya Chap Chai, Kari Kapitan,Tau Eu Bak, etc...
Decidedly milder flavours compared to the Nyonya food back in Singapore.

All the ulams grown around the house.

A live demonstration of how to make nasi ulam!

Apparently it's important to have the King and Queen of Ulam in the dish.
Ulam Raja and aaaarrrrgh can't remember... Daun Kaduk? (Wild Pepper Leaf)....
Must pay close attention in class next time... ...brain like a sieve... ...

Mr Loh taking questions from the floor.

Every table gets a helping of nasi ulam compliments of the
host.

It was a birthday treat for Mrs Business Times and she got a packet of traditional pickled fruits from the hosts too. Overall an enjoyable and insightful dining experience.

Little Kitchen @ Nyonya

No. 179, Lebuh Noordin,

10300 Penang, Malaysia

Tel: +604-2616731