Xin Tian Di at the Crowne Plaza Galleria Manila will be highlighting Nonya cuisine, known for its distinct aromatic and spicy dishes until August 31.
The cuisine, a delicious blend of Chinese food with the rich herbs and spices of the Malay and Indonesian community, makes use of key ingredients such as coconut milk, laksa leaves, pandan leaves, lemongrass, tamarind juice, candlenuts (as both a flavoring and thickening agent) and rice or egg noodles. What makes Nonya cuisine distinct, however, is the use of rempah, a combination of spices pounded into a paste and mixed into the dishes.
Chef Sam Lee, Xin Tian Di’s Singaporean chef, will be making use of traditional Nonya practice in preparing the perfect balance of contrasts in the featured dishes. According to a strict code of practice, a complete Nonya meal should have Kuah Putih (a white gravy dish), Kuah Pedas (red hot gravy dish), Lauk Piring (individual dishes), soup, rice, Sambal Belacan, and Achar (pickled vegetables).
The menu will feature Chap Chai, a dish of stewed vegetables with prawns and pork in soy bean sauce for the Kuah Putih; Ikan Pedas, fish braised in spicy tamarind gravy for the Kuah Pedas; Udang Pedas Nanas, prawns and pineapple in spicy gravy; and Hee Peow Soup, clear soup with three types of meatballs, fish balder, pork tripe and cabbage.
Other menu items include Laksa, rice vermicelli served Penang-style, and Beef Rendang, beef in spicy coconut sauce.
Diners who will visit Xin Tian Di for a Nonya feast until August 31 will also get the chance to win a free trip to Singapore for two, inclusive of roundtrip tickets via Cebu Pacific and three days and two nights stay with breakfast at Crowne Plaza Changi Airport.
Xin Tian Di is at 4/F Crowne Plaza Galleria Manila, Ortigas Ave. Corner Asian Development Bank Ave. Quezon City. Tel. No. 633-7222.