For its latest event, the Bailliage held a Peranakan-themed dinner in the Bar Rio of the Casa del Rio Hotel.

Peranakan Chinese are the descendants of those who came from China between the 15th and 17th centuries to the Malaysian archipelago.

A large part of current Peranakan customs comes from traditional beliefs inherited by their Chinese ancestors influenced by European language and culture. However, the true feature that defines the Peranakan community is their signature dishes and clothing. The ladies are known as “nyonya” and the men as “baba”.

The setting was elegance personified with ‘Tok Panjang’ Batik tie-back curtains, table runners and matching knick-knacks.

Members and their guests were traditionally attired in fine “Baba Nyonya” clothes: the ladies in their beautiful kebayas with matching beaded kasut (hand-made shoes), the gentlemen in their traditional Baba attire.

At the reception, Segura Viudas Brut Reserva from Spain was accompanied by canapés: Peranakan popiah; beef floss with pawpaw pickle; smoked duck with berries coulis.

For the dinner, Executive Chef William Teo created a delectable menu paired with delicious wines.

MENU

‘Nyonya Four Seasons’
Pie ti, ngo heong, kerabu scallop, green mango with shrimp
Mazzei Belgvardo Vermentino di Toscana IGT (Italy)

‘Soup’
Fish maw and prawn in flavourful broth

‘Palate cleanser’
Dragon fruit with kalamansi frost

‘Main course trio’
Duck breast braised in aromatic gravy
black mushroom

Sambal cod fillet
cooked in spicy chili paste, wild petai bean

Prawn with pineapple in turmeric coconut gravy
steamed jasmine rice
Los Haroldos Estate Malbec (Argentina)

‘Flavours of Nyonya dessert’
Tapai, vanilla ice cream, ketayap, cendul pudding
Roustabout Late Harvest Verdelho (Australia)

Tea and coffee
Pralines

It was clear that this much anticipated dining event was much enjoyed by the members and their guests.

What an evening of fine dining! The decor indeed benefitted the ambience!

Julie Tan
Bailli de Melaka