Be mesmerised by the unique uses of exotic plants and herbs on an introductory tour of the Tropical Spice Garden before partaking in a cooking class to cook tasty Malay, Nonya and Indian cuisine. Learn all about the unique Peranakan culture a blend of Malay and Chinese traditions.

The morning begins with a transfer to the Spice Garden before a guided tour of the Spice Terraces to explore the lush landscaped award-winning gardens set out over eight acres of secondary jungle before enjoying a refreshment of tea served in the Bamboo Garden. Tucked away in a secluded corner of the gardens, the cooking school is surrounded by jungle trees and wildlife, a small herb garden and a glimpse of the Andaman Sea.

Next begin the cooking class to create a selection of tasty Malay, Nyonya and/or Indian cuisine with the help of professional chefs. Peranakan or Nyonya cuisine is a unique combination of Chinese, Malay and other influences. Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word “nyonya” a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has since been the name of the cuisine of the Peranakans.

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. Mix this with traditional Malay style cooking and the influence of Indian cuisine encompassing a wide variety of regional cuisines native to India resulting in a delightful selection of dishes to enjoy for lunch on the patio.