Malaysian Pop-Up Dinner: Nyonya Favorites from Penang - In Person

A seated multi-course dinner served family style. There is no hands-on learning component to this event. Guests are welcome to BYOB wine and beer; we will also have bottles for sale. Review our registration and cancellation policies here.
 

Get to know Chef Linda’s travels by way of her food! Our resident Malaysian cuisine instructor, Linda, cooks one elaborate pop-up dinner once a year, and it’s a guaranteed delicious affair. She will have just returned from Malaysia, including some time in Penang, a food lover’s destination! This dinner will be filled with tasty dishes and stories from Linda's travels. 

Her menu will feature Nyonya foods she will have eaten, and may feature a few pantry goods she will have brought back with her, like salted fish, village belachan, and more. Nyonya cuisine is a true Malay and Chinese fusion cuisine that dates back over 600 years: Chinese traders landed in the ports of Singapore, Penang, and Malacca, and, while waiting for the season to change, wedded local Malays. These marriages gave birth to a new and very unique cuisine that is Nyonya. 

If you’re a fan of Malaysian cuisine or have taken one of Linda’s classes, join us and bring a friend to spread the Nyonya cuisine love! 

MENU

Trio plate starter:

Kuih Pie Tee -  Jicama, Shrimp, Top Hat Pastry Cup
Cucur Udang - Shrimp Fritters, Chili Garlic Sauce
Beef Tongue Kerabu - Green Mango, Torch Ginger, Daun Kesum, Makrut 

Itik Siok - Braised and Fried Duck, Tamarind and Coriander
Beef Cheek Rendang - Slow Braised Curry, Toasted Coconut, Star Anise
Sambal Brinjal - Chinese Eggplant, Sambal, Belachan
Nasi Ulam - Blue Pea Flower Rice, Asian Herbs, Toasted Coconut, Salted Fish
Huan Chu Heok Sweet Potato Tuber and Leaves Masak Lemak - Sweet Potato, Leaves, Sambal, Belachan, Coconut Cream

Pengat Durian - Durian in Coconut Cream with Sticky Rice
 

This menu contains the following common allergens: Shellfish, Egg, Soy, Tree Nuts, Peanuts, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East and Southeast Asian cuisines in the Bay Area by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda expanded the distribution for artisan tofu maker, Hodo Soy, and led the development of La Cocina’s municipal marketplace, where she uses food as a creative approach to economic development. Linda's specialties include Malaysian cuisine, Chinese cuisine, various Southeast Asian cuisines, and private classes and dinners at 18 Reasons.

_{Photo credit: Linda Tay Esposito}