A friendship spanning 25 years and a strong passion for cooking are only the beginning of what Chefs Julianna and Florence have in common. They also credit their shared culture and love for Peranakan cuisine for their dynamic chemistry.
Both began cooking at a young age in the busy kitchens of their childhood home and grew up with the belief that a big part of their Nyonya identity lies in food. They are so passionate about food, particularly Nyonya cooking that even their travel itinerary consists of cooking classes.
After being encouraged by many, they decided to share their love of the cuisine with fellow Singaporeans. When tasting Peranakan dishes, people try to put a label on it, describing it as either Chinese or Malay. However, the chefs have come to realise that the best way to describe it is distinctly Nyonya.