The Story of Baba Nyonya Culture (Peranakan)

As early as in the 15th century, Chinese merchants and traders, mainly from the Fujian Province of the South of China, started sailing across the great ocean in search for trade opportunities within the lands and islands of the Malay Archipelago along the sea route which eventually led them through the Straits of Malacca. Historically, Malacca was known as the ‘World Trade Center’ as it was located strategically in the middle of the eastern and western countries. These Chinese ships were filled with large quantities of tea, silk and porcelains to be traded while they stopped and seek refuge to wait for the North-East Monsoon Season to pass before continuing their trip back to China.

During that time the Chinese merchants did not have their wives with them, and eventually some of these merchants began courting and marrying the local women and settled down in the region. These inter-marriages then gave birth to the unique Peranakan or Baba-Nyonya culture.

The term Peranakan is an Indonesian/Malay word used to describe a local born. The men are known as ‘Baba’ while the women are known as ‘Nyonya’. The Peranakan culture in itself is a hybrid of the Chinese and local cultures layered with Portuguese, Dutch and the later English influences due to colonisation. These influences are reflected in the homes and lifestyles of the Peranakans, as they are a perfectly unique race and also rich in cultural values.

The Baba-Nyonya families greatly value the industriousness and virtuousness of the females. From a young age, the Nyonyas would start to learn from their own mothers how to cook up a table of mouth-watering Nyonya dishes. These Nyonya cuisines integrates the cooking skills of the Chinese and Malaysian cuisines with many local specialties as ingredients, featuring strong, rich flavours with a mixture of sweet, sour, and spicy taste. It is known as one of the most special and delicate cuisines in Southeast Asia. The sauces are generally made up with over ten types of spices, which includes lemongrass, laksa leaves, palm sugar, santan, turmeric, shrimp paste, tamarind, chili and etc. Other than herbs and spices, the Nyonyas also tend to use marinated ingredients and fermented shrimps as seasonings for the dishes, for example, the famous cincaluk paste. 

During each important festivals, the Baba-Nyonyas enjoy holding parties in their homes. The tables for these parties are generally rectangular, people also call them “tok panjang” (long tables). In order to show the hospitality of the host, the dishes on the “tok panjang” are usually quite rich, and they normally include the Kapitan Chicken, Nyonya Laksa, Ikan Asam Pedas, along with Nasi Lemak and some Nyonya Kuih as well. A good dish of sambal belacan is also a great compliment with almost all of these Nyonya dishes, but it is best when taken with the Nasi Lemak.

If you’re visiting Melaka, exploring the rich culinary heritage of Peranakan food is a must. Known for its bold flavors and cultural significance, Baba-Nyonya cuisine offers a taste of history through every dish. Our restaurant is the recommended spots to savor authentic Peranakan food in Melaka, beloved for the traditional recipes and warm hospitality. From Ikan Asam Pedas to Udang Lemak Nenes, each meal reflects the vibrant legacy of the Peranakan culture. Whether you’re a food enthusiast or a curious traveler, experiencing Peranakan cuisine in Melaka is a journey into a living tradition that continues to captivate visitors from around the world.