Nyonya Su Pei

03/06/2026

Vegetarian Chap Chai

A comforting, slow-simmered vegetable medley that celebrates the heart of Hainanese home cooking. Tender cabbage, carrots, fried beancurd stick, black fungus, dried lily buds and tang hoon (glass noodles) come together in harmony, enriched with nam joo, the red fermented beancurd that adds deep umami flavour.

Each bite is wholesome, nourishing and full of comfort, proof that simple vegetables cooked with patience and love can be truly satisfying. 💛

A timeless dish that connects us to our roots and reminds us that comfort often comes from the simplest things.

19/05/2026

Thank you to everyone who joined our recent cooking classes about Kuih Koci and Nyonya Flavors at ♥️

So grateful for the laughter, support, and love for traditional food shared throughout the sessions ✨

More classes and memories coming soon with 😍

13/05/2026

Soft, chewy skin on the outside… sweet and fragrant coconut filling on the inside 🤍

One of the best parts of making traditional Kuih Koci is seeing that perfect filling after cutting it open. Fresh grated coconut, slow-cooked with gula melaka until fragrant and caramelised ✨

Simple ingredients, but it takes patience to get the texture and balance just right.

Would you eat this with coffee or tea? ☕🍵

12/05/2026

Which Kuih Koci color are you choosing? 👀

Brushing a little oil for the perfect shine ✨

Traditional kuih doesn’t have to be boring — the colors make every batch feel so fun and nostalgic.

What is your your favorite color?

03/05/2026

Throwback to our cooking class with HoneyMadu Baking Studio — hands-on, full of flavour, and honestly one of our favourite sessions.

Students learned to make:
- Penang Otak-Otak
- Lor Bak
- Pulut Inti

Not just watching — they wrapped, cooked, and brought everything home with experience (and printed recipes too).

If you missed this one, don’t miss the next.

We’re opening slots for our upcoming cooking class — small group, hands-on, and proper guidance from start to finish.

📞 WhatsApp 601112351868 to register / enquire.
Limited seats only.

23/04/2026

23/04/2026

Want to cook authentic Nyonya dishes at home?

Join our hands-on cooking class with Nyonya Su Pei and learn real heritage recipes you can recreate yourself.

🍲 What you’ll learn:
• Sambal Belacan
• Kerabu Kay Bok Nee
• Sambal Goreng
• Kiam Chai Ark (Modern Style)

📅 Date: 17 May 2026 (Sunday)
⏰ Time: 9:30am – 1:00pm
📍 Venue: Pacific Towers PJ

✨ What you get:
• Printed recipes (English)
• Food you cook to bring home
• Step-by-step guidance

⚠️ Limited slots available

📲 Book now: https://wa.me/601112351868

22/04/2026

Love kuih? Learn 8 types of Kuih Koci in ONE class.

This is not basic — you’ll learn traditional, cultural, and modern variations in a hands-on session with Nyonya Su Pei.

🍡 What you’ll learn:

Classic:
• White Kuih Koci
• Pandan Kuih Koci

Cultural:
• Blue & White Kuih Koci
• Pulut Hitam Kuih Koci

Rich / Malay Style:
• Kuih Koci Lemak
• Kuih Koci Brendam

Modern Twist:
• Deep-Fried Kuih Koci
• Salted Gula Melaka Koci

📅 Date: 16 May 2026 (Saturday)
⏰ Time: 9:30am – 1:00pm
📍 Venue: Pacific Towers PJ

✨ What you get:
• Printed recipes (English)
• Hands-on experience
• Bring home your creations

⚠️ Small group class — limited seats!

📲 Secure your slot now: https://wa.me/601112351868

17/10/2025

Tender and flavorful, our Hainanese Pork Chop is perfectly seasoned and pan-fried, then topped with a rich, tangy tomato-based sauce. Paired with fragrant rice and a fried egg, it’s a classic meal that warms the soul. 🍅🍳🍚

10/05/2025

✨ Hainanese Pineapple with Pork Skin Stir Fry ✨

A perfect blend of sweet and spicy, this festive dish is packed with vibrant flavors and tradition. Known as 黄金满地 (Golden Treasures Everywhere), it symbolizes prosperity and good fortune. The tender pork skin, paired with the tangy pineapple, creates a mouthwatering harmony that’s not to be missed. 🐷🍍