We bundled into cars this weekend and drove to Melaka for the wedding of our Chief Baba Foodie, Darren Wee. Darren looks after all our IT and techie stuff. He’s also a hard man to please when it comes to Nyonya food, so the banquet after the wedding was really something.
We managed to visit one of the oldest Peranakan restaurants in Melaka during the trip. Review coming soon.
After nearly a year of development (not including the lifetime perfecting tastebuds and recipes), REMPAHS officially launched to the public on Sunday, 1st September. The launch was held at Moh Hong Buddhist Shrine in Singapore, where around 100 people enjoyed food tastings and cooking demonstrations.
Four REMPAHS pastes were part of the official launch: Assam Pedas, Pongteh, Curry and Stew. There were also sneak previews of two upcoming pastes: Sweet and Sour and Savoury Green Papaya Soup.
Moh Hong Buddhist Shrine is a vegetarian venue, and the focus of the launch was on showing how each of the four pastes can be used to make delicious vegan meals with Peranakan flair (like the Vegetarian Assam Pedas pictured)