This cookbook is a timeless collection of classic Peranakan recipes by Mrs Lee Chin Koon, first published in 1974. Shermay Lee, granddaughter of Mrs Lee (1907-1980), has recaptured and updated her grandmother's traditional flavours into two fully illustrated cookbooks with the techniques of a professional chef.

The New Mrs Lee’s Cookbook Peranakan Cuisine: Volume 1, reveals the secrets of Peranakan cooking and the Nonya's kitchen.

Upon its relaunch in 2003, the cookbook won two accolades: the Gourmand World Cookbook Awards 2003: ‘Best Cookbook Award – Special Awards Category (English)’, and the ‘Special Award of the Jury in the Respect of Tradition’.

In 2015, to celebrate Singapore's Jubilee year, Singapore Airlines served several dishes based on recipes from this very cookbook as its special menu. You can now recreate these flavours and dishes in your home kitchen, such as Chicken Curry, Chap Chai, Ayam Buah Keluak and Hokkien Mee Soup.

This half-a-century-old Peranakan heirloom recipe has been recreated from hand-written notes passed down by Shermay’s grandma. The special and secret spice mix won the coveted UK Great Taste Award and is used by Singapore Airlines to make its popular Nonya Chicken Curry. You can now recreate these authentic flavors at home by simply following the recipe on the box.

Its aromatic notes are sweet and earthy, with a distinct touch of turmeric, the signature style of authentic Nonya curry. Add coconut milk to make this delicious creamy mild yellow curry, typically served fragrant rice or bread. The box design has contributions by three renowned Singaporean artists. The flat- pad and light box is perfect for gifting and travel.

• Made in Singapore.
• Vegan
• Halal
• Gluten-free

Consists of: 1 Mrs Lee’s cookbook Vol 1

1 box of Nonya curry powder; Two 100g sachets in each box.