Debbie Teoh is the person you turn to when you’re looking for true blue Peranakan (aka Nyonya) food. Having grown up with a Malaccan Baba father and Penang Nyonya mother, Debbie is well-versed with the food and traditions of the Peranakans. Under the tutelage of her Penang Nyonya aunts, Debbie was able to hone her cooking skills for traditional Peranakan fare and today, she is widely recognised as the world’s leading authority on Nyonya cuisine.
Debbie’s Nyonya kuih are highly sought after by those who appreciate the finer details of Peranakan cooking. She is also famous for her mooncakes and bak chang (rice dumplings), the latter of which have been immortalised in her cookbook Underwraps, published by Marshall & Cavendish.
Other cookbooks by Debbie include Asian Tidbits and Debbie Teoh’s Favourite Recipes; she is also a contributor for other publications including Oriental Cuisine Magazine’s Nyonya Recipes and The Star Publications’ Nyonya Flavours.
Debbie champions her Peranakan heritage via various talks and cooking demonstrations, and her skills have received high praise from no less than Israeli-British chef Yotam Ottolenghi.
