You don’t need to fly to Penang to enjoy good Penang Peranakan food this June.
From 18 to 28 June 2026, York Hotel Singapore’s White Rose Café is serving A Penang Peranakan Culinary Showcase, an all-you-can-eat à la carte buffet in collaboration with Jason Nyonya House from Penang.
And the best part? It is priced at S$40 per adult and S$20 per child aged five to 11.
For that price, you get to order as much as you like from a menu of home-style Penang Peranakan dishes. The dishes are freshly prepared and served to your table, so this is not the usual buffet where everything sits under a warmer and waits for you.
This limited-time menu is helmed by Madam Cheah Soo Fuen, mother of Jason Chan, founder of Jason Nyonya House. Her cooking is rooted in family recipes passed down through generations, with the bold, aromatic flavours that Penang Peranakan cuisine is known for.
Expect plenty of spice pastes, tamarind, lemongrass, daun kesum, daun kaduk, chillies and all that good stuff that makes you want to eat more rice than you planned.
What To Eat At York Hotel’s Penang Peranakan Buffet
| Category | Dish | What You Are Getting |
|---|---|---|
| Starter | Jiu Hu Char | Fried jicama with shredded cuttlefish, served with lettuce. Think pie tee filling, but with more bite and umami. |
| Starter | Lor Bak | Deep-fried seasoned meat roll wrapped in bean curd skin. Very snackable. |
| Starter | Otak-Otak | Steamed fish custard with coconut milk, wrapped in banana leaf. |
| Starter | Kuih Paiti | Crispy top hats filled with braised turnip, egg strips, carrots and prawns. |
| Soup | Kiam Chai Ark | Salted vegetable duck soup with pickled plums. Sour, savoury and comforting. |
| Soup | Hu Pioh T’ng | Fish maw soup with meatballs, cabbage and pork stock. This one is power. |
| Main | Gulai Tumis Ikan Pari | Stingray cooked in a tangy tamarind-spiced gravy. |
| Main | Nyonya Acar Hu | Deep-fried fish with turmeric vinegar sauce. |
| Main | Assam Prawn | Prawns in sweet tamarind sauce. |
| Main | Kari Kapitan | Chicken cooked with lemongrass, galangal and spices. |
| Main | Buah Keluak Kay | Chicken braised with black nuts, herbs and spices. |
| Main | Inche Kabin | Nyonya-style fried chicken. Crispy outside, juicy inside, and a crowd favourite. |
| Main | Khong Babi Assam | Braised pork soft rib in tangy assam gravy. |
| Main | Heh Ya Kay | Stir-fried pork belly with fermented shrimp. |
| Main | Tu Ka Chor | Vinegar pork trotter simmered with soy sauce, vinegar and egg. |
| Main | Tau Yu Bak | Stewed pork belly with dark soy sauce, garlic, spices and egg. |
| Vegetable / Egg | Kak Tow Char Sambal Hae Bee | Lady’s fingers stir-fried with dried shrimp and sambal chilli. |
| Vegetable / Egg | Eng Chai Sambal Hae Bee | Sambal kangkung with dried shrimp and chilli. |
| Vegetable / Egg | Cincalok Egg | Omelette with fermented shrimp. |
| Vegetable / Egg | Telur Belanda | Fried egg with red onion and tamarind gravy. |
| Rice / Sides | Acar Awak | Sweet, spicy and sour mixed vegetable pickle. |
| Rice / Sides | Keropok Udang | Prawn crackers with sambal belachan. |
| Rice / Sides | Nasi Ulam | Traditional herbed rice with local herbs, toasted dried shrimp and salted fish. Fragrant enough to eat on its own. |
| Rice / Sides | Nasi Bunga Telang | Butterfly pea flower rice. Best paired with the curries and gravies. |
| Dessert | Blue Pea Flower Sago | Sago pudding with palm sugar and coconut milk. |
| Dessert | Bubur Cha-Cha | Sweet potatoes, taro, black-eye pea, tapioca jelly and sago in coconut milk. |
| Dessert | Pulut Hitam | Black glutinous rice with longan and coconut milk. Yes, longan. You know they mean business. |
| Dessert | Ice Kachang | Shaved ice with rose syrup, evaporated milk, red beans, corn, palm seeds and jelly. |
| Dessert | Nyonya Chendol | Shaved ice with coconut milk, gula melaka, red beans and green jelly. |
| Dessert | Tropical Fruit Skewer | Seasonal tropical fruits served on a skewer. |
Drinks Included Too
| Beverage | What To Expect |
|---|---|
| Chilled Butterfly Pea Flower Tea | Pandan syrup, butterfly pea flower tea and lime juice. |
| Chilled Bandung with Grass Jelly | Rose syrup with milk and grass jelly. |
| Lemongrass Tea | Homemade pandan and lemongrass tea with ginger. |
| Kopi ‘O’ | Hot roasted coffee. |
| Teh Tarik | Hot black tea with sweet condensed milk. |
Our Picks
Start with the Jiu Hu Char. It has that familiar pie tee-style flavour, but the shredded cuttlefish gives it more depth.
The Inche Kabin, or Nyonya-style fried chicken, is the kind of dish that disappears fast from the table. Juicy inside, crispy outside, and nicely spiced.
The Nasi Ulam is also worth trying. It is hand-tossed with herbs, toasted dried shrimp and salted fish, and honestly, it is tasty enough to eat on its own.
For something comforting, go for the Hu Pioh T’ng, the fish maw soup with meatballs. Rich, warm and very shiok.
And please leave space for dessert. The Pulut Hitam comes with longan, which is a small detail, but a good one.
Promotion Details
| Details | Information |
|---|---|
| Promotion | A Penang Peranakan Culinary Showcase |
| Venue | White Rose Café, York Hotel Singapore |
| Dates | 18 to 28 June 2026 |
| Lunch | 12pm to 2.30pm |
| Dinner | 6.30pm to 10pm |
| Price | S$40 per adult, S$20 per child aged five to 11 |
| Note | Prices are subject to 10% service charge and 9% GST |
Don’t Wait Too Long
At S$40 per adult, this is honestly one of the more value-for-money Peranakan dining promotions in Singapore right now. You get a proper spread of Penang Peranakan dishes, cooked by the team from Jason Nyonya House, served à la carte buffet style at York Hotel Singapore.
The promotion runs for only 10 days, from 18 to 28 June 2026. So gather your makan kakis, book early, and come hungry. Good Penang Peranakan food at this price does not come around every day.
Don’t say BOJIO.