Acar serving

Nonya Acar

When a colourful plate of crunchy pickled vegetables hit the plastic tablecloth in a no frills – but full of thrills – Nonya restaurant in Singapore a few months ago, I had a feeling a love affair with this Malay-Chinese cuisine (often known as Peranakan) was due its moment. What followed was a flurry of new-to-me dishes; fish head curry, a fragrant brothy prawn number, dollops of fiery sambal to accompany them all, but the most memorable of the lot was this colourful condiment that kick started the taste buds into submission.

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