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Eurasian Classics For Celebration by Chef Annette Tan

12 Dec 2020 (Sat), 1pm - 4:30pm


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Early bird price or 10% off when booked by 28 Nov 2020


Food writer Annette Tan shares her love of her Peranakan heritage food through private dinners at her home. Her repertoire is rooted in traditional Peranakan family recipes parsed in modern cooking techniques to suit the times. Since she started FatFuku in 2017, she has cooked in collaboration with restaurants like Clan Café at The Straits Clan and Nouri, where she showcased her unique spin on traditional Peranakan dishes to sell-out sessions. She has also consulted for local brands and restaurants, for whom she has dreamt up delicious local flavours and creations.


Annette is the author of Savour Chinatown: Stories, Memories & Recipes From An Iconic Neighbourhood, a book that celebrates Chinatown’s rich historical and culinary legacy through the stories of the enclave’s original hawkers and restaurateurs. She was also the editor of books like Rebel with a Course, chef Damian D’Silva’s biography, and Heritage Feasts: A Collection of Singapore Family Recipes.


Enjoy richly nuanced dishes from the Eurasian culinary canon. And since Chinese New Year is just around the corner, there’s also am ambrosial condiment that helps straddle both occasions deliciously!



Curry Debal “Curry Devil”
Traditionally a rich, spicy stew made from festive leftovers, Curry Debal (often fondly known as Curry Devil) today calls for making “leftovers” which imbue the dish with layers of spice and flavour. It requires a spicy rempah base, marinated and cooked chicken, and all the delicious accoutrements from the holiday table, including bacon bones and sausages. A unique dish that’s difficult to find outside of Eurasian homes.


Beef Cheek Semur
Learn to create a spoon-tender stew that represents cross-cultural cuisine derived from the Straits’ colonial days. This scrumptious Eurasian dish (sometimes spelled “smore”, derived from the Dutch verb “smoren”, which means to braise food) is spiced with Indonesian flavours like ginger and sweet soy sauce, and cooked using the stewing technique believed to have been brought by the European Dutch colonials.


Bak Kwa Jam + Bak Kwa Jam Roasted Brussels Sprouts
Think of bak kwa jam as the meatier equivalent of XO sauce. A bacon-ey, sweet-smoky condiment that’s great tossed with vegetables or worked into pastries for a tasty, decadent treat. After making the jam, you’ll learn to make excellent roasted brussels sprouts caramelised with bak kwa jam and nuts as a tasty side for your Christmas meal.


Suitable for All Levels (Novice/Intermediate/Advanced)


Maximum of 20 participants



View Annette’s Bio Here


Programme Line Up

  • Chef will demonstrate all recipes and bring home a recipe pack.


Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

12 Dec 2020 (Sat), 1pm – 4:30pm


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