At The Peranakan Club, the Peranakan Lo Hei is a permanent practice of communal hope. During the Lunar New Year, this ritual is a direct reflection of our identity, the point where traditional Chinese customs meet the aromatic profile of the Southeast Asian garden.
We respect the lineage of the migrants who brought the custom of eating festive raw fish across the seas. However, the transition from a simple dish to the vibrant “Peranakan Lo Hei” we serve today was driven by the Nyonya. By introducing the botanical complexity of the region, she balanced the traditional sweetness with the fragrance and spice found in our local heritage.
The hallmark of our version is an infusion of ten fresh ulam herbs sourced from Malaysia, Indonesia, and Thailand. This is a nod to the Ulam heritage of the Malay Archipelago. These ten botanical elements provide a savoury, sharp, and floral counterpoint to the usual festive mix, grounding the ritual in the earthy flavours of the Straits.
The bridge between these two worlds is our Signature TPC Sauce. We have infused the traditional Chinese plum sauce with Kaffir Lime Leaf, creating a bright, citrusy profile that cuts through the sweetness for a refined, Peranakan finish.
And because we believe every bite is an intention, the TPC Lo Hei is an active exchange. As each ingredient is added and a blessing is uttered, we invite our guests to claim it. Instead of just tossing, we respond in unison: “Shou Dao!” (收到!) — I have received it!
By affirming these words, you welcome the abundance into your life. Let the chorus of “Shou Dao!” be the soundtrack to your year. The table is set. Come and eat your way into a better year.
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