Nonyanita Café Debuts Chef X With Delicious Peranakan Creations

Peranakan food has always carried a certain sense of occasion. It is the kind of cuisine often associated with family gatherings, festive tables and dishes that take hours, sometimes days, to prepare. That is why stepping into Nonyanita Café at Chef X feels unexpectedly refreshing. Here, heritage flavours are reimagined into something far more approachable, designed not just for celebration, but for everyday dining. Running from 23 March to 17 May 2026 at Clarke Quay Central, this residency by Chef Jean Tan offers a thoughtful reinterpretation of Peranakan cuisine, one that respects tradition while making it relevant for today’s pace of life.

Where Heritage Meets Modern Café Culture

At its core, Nonyanita Café is a deeply personal concept. Created by Chef Jean Tan, founder of private home dining experience Nonyanita, the café is both a tribute to her upbringing and a continuation of her mother’s culinary legacy. Growing up in a Nonya household, she was surrounded by rich, flavourful dishes prepared instinctively, without written recipes or measured precision. That intuitive style of cooking became both an inspiration and a challenge when she later set out to recreate those flavours herself.

Over the years, through trial, memory and refinement, Chef Jean developed her own understanding of Peranakan cooking. What began as home gatherings and small-scale cooking eventually evolved into a full-fledged dining concept. At Nonyanita Café, that journey takes on a new form, where traditional dishes are adapted into grain bowls, sandwiches, soups and salads that feel familiar yet distinctly modern.

Reimagining Peranakan Classics for Everyday Dining

One of the most striking aspects of the menu is how recognisable flavours are translated into contemporary formats. Instead of the usual multi-dish spread, diners can enjoy Peranakan-inspired meals in convenient, single-dish options that suit both quick lunches and relaxed dinners.

The grain bowls are a clear highlight, bringing together the structure of modern protein bowls with the depth of Peranakan flavours. Each bowl features a rice base layered with proteins, vegetables, herbs and sauces, all carefully paired to create a balanced and satisfying dish. Among them, the Nasi Ulam Grain Bowl stands out not just for its vibrant presentation, but for the labour-intensive process behind it. From finely sliced herbs such as daun limau purut and daun kunyit to toasted coconut and shredded fish, every component is prepared with precision, resulting in a dish that is as complex in flavour as it is visually appealing.

For those who prefer bolder flavours, options such as the Nonya Chicken Curry and Assam or Turmeric Fish Grain Bowls offer a more robust, spice-forward experience while retaining the essence of traditional recipes.

From Home-Style Dishes to Café Favourites

Beyond grain bowls, the café introduces an equally compelling range of sandwiches that reinterpret heritage dishes in an entirely new way. The Chicken Rendang Sandwich takes a familiar favourite and transforms it into a hearty, handheld meal, while the Itek Sio Sandwich offers something more distinctive.

The Itek Sio, a heritage duck dish that is rarely found in most Peranakan restaurants due to its time-intensive preparation, is slowly braised for hours in a blend of spices, tamarind juice and aromatics. The result is tender, deeply flavourful meat that carries savoury, tangy and subtly sweet notes. Encased in a crisp baguette and paired with fresh garnishes, it becomes a dish that feels both indulgent and accessible.

Light, Comforting and Unexpected Discoveries

The menu also offers lighter options that showcase lesser-known aspects of Peranakan cuisine. The Papaya & Prawns Titek Soup is one such example, a long-lost home-style recipe that combines papaya and prawns in a delicate, aromatic broth. It is a dish that feels comforting yet distinctive, offering a balance of sweetness and savouriness that lingers with each spoonful.

Salads such as the Tempeh Fruits & Nuts Salad and Pecal Prawn Salad further demonstrate how traditional ingredients can be presented in a more contemporary, health-conscious format. Each dish retains its cultural roots while adapting to modern dining preferences.

A Playful Take on Peranakan Desserts

Desserts at Nonyanita Café continue this theme of reinterpretation. The Keluak Cookies are particularly intriguing, transforming the typically savoury buah keluak into a sweet treat with deep, chocolate-like notes. Without the use of actual chocolate or dairy, the cookies achieve a rich, earthy flavour that reflects the ingredient’s natural complexity.

Other offerings such as the classic Sugee Cake and Pulot Hitam with dried longans provide a more familiar ending to the meal, grounding the experience in tradition while still fitting seamlessly into the café setting.

Plan Your Visit

Nonyanita Café is located at Chef X in Clarke Quay Central, 6 Eu Tong Sen Street, #03-103/104, Singapore 059817. The café operates from Tuesday to Saturday, with lunch service from 11.30am to 2.30pm and dinner from 6.00pm to 9.30pm.

As part of Chef X’s rotating residency concept, this is a limited-time experience running until 17 May 2026. For those looking to explore a fresh take on Peranakan cuisine, it is well worth making a visit before the residency concludes.