Page 90 - Me-N-u WGS 2018

Join Peranakan Chef Baba Ben on Friday 27 April from 6.30 – 8.30pm for an
th
evening of demonstration and dining “Makanan Wangi” – fragrantly dining at
True Blue Cuisine, 49 Armenian Street, 179937, Singapore.

Watch Baba Ben, a maverick Chef of the Peranakan culinary scene of Singapore as he prepares the fragrant
herbal rice salad known to Peranakans as Nasi Ulam.

A salute to the Malaysian heritage of Peranakan cuisine, Nasi Ulam is a very aromatic
dish that is delicious, healthy and appetizing. It can be eaten as a complete meal on its
own or as a side dish with meat or fish.

Baba Ben will enlighten participants to the preparation and variety of herbs, locally
sourced and the aromas and health benefits of this much loved dish.
Participants will dine on Steamed Blue Clams in Otak Otak
sauce, Nasi Ulam and Bak Kueh, ( banana leaf parcels of chicken
and smashed green peas in glutinous rice dough) served with a
paired chilled glass of Sartori Soave Classico ( DOC) 2015 ( Ita-
ly) Desert served is Kueh Tair ( Nyonya Pineapple Tart)
Tickets for this event are available at $50++ through True
Blue Cuisine on

+65 6440 0449 or CHOPE