In celebration of Malaysia’s rich and varied culinary history, The Ritz-Carlton, Langkawi celebrates Raya with a vibrant Peranakan Night Buffet and an intimate Nyonya Heritage Dinner, led by Chef Sharon Ann de Souza of KL’s famed Nyonya Supper Club this April.
Chef Sharon returns by popular demand to the resort after a successful collaboration in 2024, presenting a veritable feast of Peranakan proportions with both a Peranakan Night buffet and a more intimate Nyonya Heritage dinner set
over the Raya weekend.
A 10th generation Malacca Nyonya born to a Portuguese-Eurasian father and a Peranakan mother, she was inspired by her grandmother to learn this painstaking craft as a child, watching and learning as her grandmother and mother created magic in the kitchen.
Nyonya cuisine, also known as Straits-Chinese or Peranakan cuisine, traces its roots to the 15th and 16th-century
Chinese immigrants who settled in Malaya from Southern China, particularly in cities like Malacca and Penang. The blending of cultures that resulted from Chinese immigrants intermarrying with local Malays, gave rise to a distinct community known as the Peranakans or Baba-Nyonya, leading to the creation of Nyonya cuisine. This delightful fusion of Chinese, Malay, and other regional influences reflects the diverse history and culture of Malaysia.
“While Malacca and Penang are two of the biggest Peranakan communities in Malaysia, their cuisine differs due to the arrival of the immigrant Chinese in these states and the influence from the locals who were living in that
state. Malacca being the birthplace of the Baba-Nyonya community traces our roots to 1400’s before the arrival of the first colonial power, the Portuguese. The Peranakans of Malacca are strongly influenced by Indonesian and Malay cooking as the Chinese took local Malay wives; the city was subsequently colonized by the Portuguese and Dutch which also played a part in influencing the taste,” said Chef Sharon.
“Penang Peranakan food is largely influenced by their close proximity to the Siam border and the later arrivals of Hokkien immigrants who married Hokkien-Siamese women. There is less Malay or Indonesian influence in their cooking, which reflects in their food which is more spicy and sour, while the Malacca Nyonya food is creamier.”
With ingredients that are unique and hard to procure, coupled with the laborious cooking process to maintain authenticity, Nyonya cuisine is not one that any chef can successfully produce, but Sharon’s love for her heritage and passion for history shines as she explains the cooking process.
“There are different levels of intricacies when it comes to Nyonya cooking. To get the most flavor out of the spices, I would use a stone grinder as well as a pestle and mortar. Some dishes take longer prep time such as achar, jiu hu char and nasi ulam, as these dishes require ingredients to be finely sliced or julienned.”
Sharon’s favorite dish is the Ayam (chicken) Buah Keluak, which features tender chicken cooked with the rare Buak Keluak nut. The nuts undergo a process where they are boiled to eliminate traces of hydrogen cyanide and then fermented in volcanic ash for 30 days. The nut’s taste is reminiscent of cocoa, black olives, and wine; when incorporated into a curry base, it imparts a bitter and earthy flavor that harmonizes with the spiciness of the tamarind curry. Eating this dish is an intriguing experience as well; to enjoy it, one must scoop out the flesh of the nut using the back of a teaspoon, resulting in a delightful combination of creamy and tangy sensations in each bite.
The Ayam Buah Keluak is part of the Nyonya Heritage Set, which boasts 13 sublime dishes, such as Crabmeat Pie Tee, Nyonya Otak-Otak, Udang Cili Garam, Lamb Kapitan and more, ending with a delicate Onde-Onde Panna Cotta.
The Nyonya Heritage set menu is priced at MYR 220 per person for a minimum of two adults and is available only on 5 April 2025 from 6.30 p.m. – 10.30 p.m.
Peranakan Night Buffet – Surrounded by the 10-million-year-old rainforest, enter a world of culinary enchantment as Chef Sharon curates a delectable selection of 20 Nyonya dishes to feature in Langkawi Kitchen’s popular Friday night buffet. Gourmands can look forward to the fragrant Pineapple Pajelis and Nasi Ulam Nyonya, to light bites like the crunchy Choon Pneah, Chicken Lorbak, to the punch flavors of fish, prawn and chicken Nyonya Assam Pedas, Lamb Kapitan and Nyonya Laksa.
As the sound of the rainforest serenades you, finish the buffet with her homemade Sago Gula Melaka, butterfly-pea dyed Apom Bongkwa and indulgent Pengat Pisang.
Peranakan Night Buffet is priced at MYR 195 per person and MYR 97 per child, and is available on 4 April 2025 from 6.30 p.m. – 10.30 p.m.
Reconnect and Celebrate in Your Private Pool Villa – Families seeking a private sanctuary in which to celebrate can experience a range of one, two and three-bedroom villas. For larger families, we recommend the three-bedroom Villa Mutiara and the two-bedroom Villa Kenari. Villa Mutiara features two private pools, a spacious sundeck for private barbecues, and a private beach for leisure activities.
On the other hand, Villa Kenari boasts the largest private pool in our resort, providing a luxurious setting with stunning views of the Andaman Sea. Surrounded by ancient rainforests, our villas offer the perfect environment to relax with your loved ones. After your stay, you’ll leave feeling rejuvenated and eager to return for more relaxation.
For more information and reservations, contact the Ladies & Gentlemen at +604-952 4888 or email the F&B team at
[email protected].