Alan Yun (far left) and Florence Tan (3rd from left) celebrates The Tranquerah’s first anniversary.
A demonstration on how Gula Ketuk or Ting-Ting Candy is made
Florence Tan with her new book, “Resipi Warisan Nyonya”.
Nostalgic Nyonya cuisine and traditions were all the fare at The Tranquerah restaurant recently. Located at the The Encorp Strand, Red Carpet Avenue in Kota Damansara, the restaurant celebrated its first anniversary with a heavenly selection of the best Nyonya dishes.
Clad in beautiful Kebayas and Sarongs, friends and families of its owners hosted an unforgettable night full of traditions of bygones including a demonstration of how Gula Ketuk or Ting-ting Candy, a traditional handmade sweet, is made.
The highlight of the night came simply from the chefs of The Tranquerah, cooking up some of their most popular Nyonya offerings from their menu.
Also present at the anniversary celebration was celebrity chef Florence Tan, who concurrently launched her second book entitled “Resipi Warisan Nyonya”. Florence, who specialises in Nyonya cuisines, also was behind the creation of The Tranquerah’s line up of great heart-warming dishes.
“There’s so much history in Nyonya food, it is such a joy and pride to be able to share the great flavours for Nyonya food,” says Florence.