top of page

Our gallery of happenings....

The North-South Peranakan Cook-off

Capital of street food that Penang is, its homecooked Peranakan cuisine is also among the most unique fares in Malaysia. It’s distinctly different from the Peranakan food in Malacca and Singapore – being more piquantly sour and sweet, thanks to the Thai influence.

 

Just how different are Peranakan dishes from the North and South even though both are a marriage of Chinese with Malay flavours? We invited two youthful and dedicated cooks to have an amicable cook-off! Nyonya Su Pei from Penang used generation-old recipes from her husband’s family, while food writer and cookbook author Christopher Tan from Singapore credited his love of makan and masak to both Peranakan and Cantonese genes.

 

The menu served was designed to “compare and contrast”– and diners had a culinary treat!

Singapore baba vs Penang nonya on The Star
Hainanese food:  A fusion of east and west....said Dato Seri Choot

Wanning Association and Burmah108 is promoting Hainense culinary roots on 15Aug together with GTF.

Artists to spice up fest with food

A first-time collaboration between GTF and Burmah 108, ‘Culinary Roots and Communities’ will bring visitors through a journey of the historical development of the Indian vegetarian, Hainanese and North-South Peranakan cuisines and more, while ‘The Secret Food Diaries of Penang Artists’ will feature the dishes close to the hearts of the artists, and their art.

Incubated by

&

an affiliated event with

Burmah108 - Guest Chef Series
 
A Penang-born Chef Anderson Ho's Gastronomic Homecoming

On 23rd and 24th of August, the Penang dining scene was made more exciting by an exclusive two-night private dinner event by award-winning Singapore-based chef, Anderson Ho.

 

These dinners saw the Penang-born chef’s introduction of his French-trained culinary style and own creations here for the first time, inspired by his memory of flavours from Penang.

 

This was a collaborative initiative by Burmah108, a private kitchen  which runs F&B events like cooking classes and teambuilding in Penang, and FoodCult Pte Ltd, an F&B concepts, marketing and PR agency in Singapore.

Burmah108 - Hidden Talents Series

 

Ming Siew's Nyonya Kuih Making Class
- Pulut Tai Tai

Pulut Tai Tai (a hard T rather than a soft t denoting “wife”) is a classic peranakan kuih (dessert), commonly served on the eve of the wedding or on the morning of the big day itself.  The glutinous rice dish, appealing coloured with pea flower blue, is a perennial favourite when it comes to the Peranakan sweets table – partly because of the taste, but also because one knows it’s quite tedious to make, so the hard work behind it is much appreciated.

 

Ming Siew’s paternal grandmother was a nyonya and loved to cook for the family.  As she grew up on Peranakan food, she learnt much about cooking from her grandmother and mother, and is always passionate about new recipes.  Now residing in Teluk Intan, Ming Siew also used to operate a Peranakan restaurant in Petaling Jaya.

Corporate Team Building Cookout

Burmah108's first corporate team building cookout!

 

We're all worked up for Food News visit in Jun!  Staffs will be split into 3 groups and will be competing to come up with something EDIBLE while incorporating Penang elements... in their cooking!

Food News is a boutique agency that specialises in public relations, branding and event management solutions for food and beverage companies in Singapore. Established in 2010, Food News has a proven track record of conceptualising and executing creative and effective campaigns that constantly exceed expectations.

Guest Chef of April - Christopher Tan

Burmah108 proudly presented Christopher Tan (www.foodfella.com), a Singapore-based writer and cookbook author as our guest chef. Chris contributes articles, photos, and recipes to publications such as Singapore's Straits Times, and American food magazine Saveur. He also conducts talks and cooking classes focused on cuisine and heritage, at venues which have included Singapore's museums, the Culinary Institute of America, and The Sydney International Food Festival. His most recent cookbooks are Chinese Heritage Cooking, and Ask The Foodie. 

Burmah108 Inaugural Guest Chef - Buko Nero

Burmah108 was honoured to work with Singapore's Buko Nero. Oscar Pasinato is known for seamlessly infusing Asian influences into his native Italian cuisine. Tracy trained at Le Cordon Bleu in London in pastry and hot cuisine. The couple's visit to Penang last year so whetted their appetite that they're back again, this time with their chefs' hats!

bottom of page