Latest news with #Peranakan
CNA
5 days ago
- Entertainment
- CNA
An app to 'talk' to a kebaya? Peranakan Museum partners with OpenAI to let you do just that
Museum visits can be semi-intimidating. You listen to a passionate docent tell you about an artefact's rich history. Then at the end of the tour, they ask: Any questions? You have several. Why is a vase pink? Why does the man look so sad in the photograph? Why do these people have their portrait displayed in a museum? But of course, you don't ask. Because you don't want to come off stupid. Instead, you ask how the artefact influenced a certain ethic group's identity in modern day. It makes you sound well-informed, you believe. But a museum visit should encourage curiosity, not stem it. And it's this belief that forms the basis of artificial intelligence (AI) organisation OpenAI's first museum partnership in Asia with Singapore's Peranakan Museum, announced at the OpenAI Forum during tech event ATxSummit on Thursday (May 29). The pilot collaboration with Ask Mona – a French AI studio that uses an OpenAI large language model to enhance cultural experiences – will allow visitors to 'speak' with certain museum artefacts via AI-generated conversations on Ask Mona's web app, accessible on any mobile device. It will be available till Jul 6. Selected artefacts include traditional Peranakan attire, a kamcheng jar (a type of porcelain storage jar that's often decorated) and several pictures depicting various aspects and key personalities of Peranakan culture. For instance, with the kebaya, I posed Ask Mona a question one may hesitate to ask out loud: 'Why does a kebaya look so uncomfortable to wear?' Its response, generated after a few seconds, read: 'The kebaya might seem uncomfortable due to its form-fitting design. This style became popular in the 1930s. 'The kebaya is often made with translucent European fabrics. These fabrics can appear delicate and restrictive. Historically, it was a loose-fitting garment, evolving over time. Its design reflects a blend of cultural influences, making it unique. 'The kebaya is paired with a sarong or kain panjang, adding to its elegance.' TWO-WAY CONVERSATIONS This AI technology, to be clear, isn't the same as having a digital screen display information about an exhibit or listening to an audio narration about an artefact's history. Such methods remain helpful in engaging museum goers. But they can 'feel like a one-way conversation', said Lum Jia Yi, assistant director of audience, communications and digital at the Peranakan Museum. 'With Ask Mona, audiences get to ask their questions. And we get to find out their train of thought (that) helps us shape what audiences are trying to find out about the collections, and (understand) how we can present our materials better.' Ultimately, the museum aims to make its collections and culture 'more accessible to the general audience', not least since the Peranakan culture is a 'living, breathing culture that's constantly evolving', Lum added. And since audiences are constantly on their phone, the AI technology simply allows them to interact with the museum 'in a way that they are comfortable with'. While ATxSummit attendees got to see the initiative up close alongside the artefacts, which were brought to the summit, the experience isn't currently available at the Peranakan Museum itself. Non-attendees can access the experience by joining the OpenAI Forum community at where they will receive a link to the Ask Mona web app. They can then "speak" with the various Peranakan Museum artefacts listed in the app - from anywhere in the world. On one hand, such experiences make museums more accessible, allowing anyone the opportunity to learn about other cultures at their own pace - and without the fear of judgement. Understandably, this may then beg the question: Will AI eventually replace the need for human docents? In short, no, said CEO and co-founder of Ask Mona, Marion Carre. Not only does she believe we need to move beyond the classic opposition of human versus AI, she has also observed that most people use such AI technology to start conversations with friends and family about their museum experience. Some museums have even told Carre that people used to look at artwork for three to five seconds on average – but with the likes of Ask Mona, they now spend three to five minutes interacting with an artwork. 'We're really about using AI to improve the museum experience globally,' she told CNA Lifestyle. Her team also ensures that all data fed into OpenAI's large language model used by Ask Mona strictly comes from the museum, which means anticipating the questions visitors may actually have at each exhibit. USING AI FOR CULTURE AND HERITAGE Crucially, the partnership reveals the possibilities of using AI beyond the typical spaces of the classroom and the workplace. What's not often explored is the impact that AI can have to 'bring people closer to culture and heritage', said Sandy Kunvatanagarn, head of Asia-Pacific policy at OpenAI. 'Inspired by that and the fact that this year is SG60, we thought it'd be a perfect opportunity to really see how we can use AI technology and the Peranakan Museum's focus on accessibility and community – and combine that with the work that Ask Mona has been doing around the world – to bring everybody together to have a conversation about the richness of Peranakan culture. 'Not just in Singapore, but through the web app (which gives people) the ability to access it all around the world.' OpenAI believes AI has the power to change many aspects of life, Kunvatanagarn added, 'but one thing that is consistent, and that should be for everybody, is culture and understanding their own heritage'. 'If AI can play a part in language preservation or cultural accessibility, or whatever it is that people want to learn about who they are, we think there's a place for AI to be in that. And it's done by working with partners who are experts in this space, and us providing the tools to make it happen.'
Straits Times
23-05-2025
- Entertainment
- Straits Times
Take a deep dive into Peranakan culture at Sentosa Sensoryscape
The Peranakan House is part of the Peranakan Reimagined show, a tribute to the artistry and elegance of Peranakan designs. ST PHOTO: ARIFFIN JAMAR SINGAPORE – With the music of the 1940 Indonesian keroncong hit Bengawan Solo setting the mood, visitors to Sentosa Sensoryscape will rediscover heritage through a contemporary lens in a new Peranakan Reimagined show. The show pays homage to the Peranakans, recognising their culture as a vital part of Singapore's identity, while reinterpreting it for modern audiences through immersive art, performances, culinary events and projection mapping. Ms Thien Kwee Eng, chief executive of Sentosa Development Corporation (SDC), says the vibrant and colourful exhibition promises to captivate the senses and elevate every visitor's experience. 'Through this showcase, we reaffirm our commitment to creating engaging experiences and delivering memorable moments for all our guests,' she says. There are more than 10 installations, as well as close to 20 events and dining arrangements, planned for Peranakan Reimagined. Sentosa Sensoryscape is a 350m two-tier linkway designed as a day-to-night island experience. It presents a 'phygital' – physical and digital – celebration of the senses. From the outset at Beach Station, the trail's element of sensorial surprise awaits visitors who will see a transformation in the area linking Resorts World Sentosa in the north with the island's southern shoreline. Installations and experiences line the walkway, culminating in an after-hours experience called The Peranakan House, which weaves in a 'sixth sense' of the imagination through immersive displays and a choreography of lights. Even the island resort's cable cars have been transformed with panels depicting familiar Peranakan tile designs – also called majolica tiles – as part of the 10th anniversary of the Singapore Cable Car's Sentosa Line. The three-month show, which launched on May 23 and will run till Aug 31, is a collaboration between SDC and Mount Faber Leisure Group. One key contributor to the concept is Ms Regina Chia, SDC's senior assistant director of brand experience and marketing, who was inspired by the visual and cultural language of the Peranakans , from their intricate craftsmanship and bold batik motifs to the sounds and stories passed down through generations . Ms Regina Chia, Sentosa Development Corporation's senior assistant director of brand experience and marketing, was inspired by the visual and cultural language of the Peranakans. ST PHOTO: ARIFFIN JAMAR She wanted to highlight how this vibrant culture continues to evolve, bridging past and present while inspiring new expressions for generations to come. 'When I started out on this project, I reached out to my closest contacts from the different Peranakan communities,' Ms Chia, 53, tells The Straits Times. 'They went on to connect me with other contacts, demonstrating the warm and hospitable nature of Peranakans in Singapore. The showcase was made possible through the close collaboration of passionate individuals and partners, who brought unique perspectives and knowledge to the table.' The showcase began to take shape after partnering with advocates of Peranakan culture such as Baba Chia , co-founder of the Peranakan Mansion Singapore in Joo Chiat, and Baba Richard Tan. Ms Chia also reached out to organisations such as the Gunong Sayang Association and the Peranakan Indian (Chitty Melaka) Association of Singapore. Together with her team, she set about presenting the community's rich traditions through not only a traditional approach but also the lens of modern design and technology. Ms Chia adds: 'Sentosa Sensoryscape, with its purpose-built design centred on sensorial experiences, allows us to bring Peranakan culture to life in unexpected and meaningful ways.' ST looks at the highlights of the Peranakan Reimagined show . Singapore Cable Car's Sentosa Line revelry The Sentosa Line cable cars feature Peranakan-inspired exteriors such as pastel hues and majolica tile motifs. ST PHOTO: ARIFFIN JAMAR The Sentosa Line cable car cabins feature striking Peranakan-inspired exteriors such as pastel hues and intricate majolica tile motifs from the historic shophouses of Koon Seng Road, once home to Singapore's Peranakan community. Developed with Mr Alvin Yapp of The Intan Peranakan Home Museum, these heritage-inspired cabins turn the skies above Sentosa into a moving tribute to Peranakan culture. The tile motifs on the cable cars are from the historic shophouses of Koon Seng Road, once home to Singapore's Peranakan community. ST PHOTO: ARIFFIN JAMAR Info: Singaporeans and residents get a special one-for-one Sentosa Line promotion between May 23 and Aug 31, including a Sentosa Line round trip for two at $4 (usual price: $4 for an adult and $3 a child). There is also a one-day unlimited ride for two, priced at $14 (usual price: $27 an adult; $22 a child). The promotion is available only for tickets purchased at the Sentosa Line at Sensoryscape Station Ticketing Counter, or at Sensoryscape's Guest Service Centre. Scented Sphere's Rempah and Riang: Secret Sauce of Peranakan Fare Guests can experience Peranakan cuisine at Scented Sphere's Rempah And Riang showcase. PHOTO: SENTOSA DEVELOPMENT CORPORATION At Scented Sphere, guests can experience a tapestry of Peranakan aromas and flavours. Commonly used Peranakan herbs and plants are displayed within and behind the sensory garden's vessels. On display are various ingredients in Nonya cuisine, such as laksa leaves (daun kesum), blue pea flowers (bunga telang), curry leaves and pandan leaves. There is also a replica of a Tok Panjang ('long table' in Malay), featuring recipes and information about traditional herbs and plants. Field of Beaded Bloom at Tactile Trellis An installation of beaded Peranakan slippers at the Field of Beaded Bloom at Tactile Trellis. ST PHOTO: ARIFFIN JAMAR Within the Field of Beaded Bloom at Tactile Trellis, guests can look forward to an immersive day-to-night experience, where the garden's 198 panels have been transformed with vibrant designs inspired by the intricate beadwork of kasut manek, traditional Peranakan sandals. One interactive installation to check out is a p air of larger-than-life beaded Peranakan slippers, where guests are invited to touch and experience the ornate beadwork. At night, a light show at Tactile Trellis brings batik motifs to life through digital light art displays. From giant installations to mosaic magic An installation of tiffin carriers at a stop along Sentosa Sensoryscape. ST PHOTO: ARIFFIN JAMAR Dotted throughout the 350m thoroughfare are larger-than-life installations at resting nooks that showcase everyday objects Nonyas and Babas still use today. These include objects such as kamcheng (traditional Peranakan containers), with their intricate craftsmanship that alludes to the elegant lifestyles of the Peranakans. Meanwhile, Gilded Mosaic features hundreds of reflective mosaic tiles that form a pixellated image when viewed closely or through a camera, offering fresh perspectives. An installation of a kamcheng (traditional Peranakan container). ST PHOTO: ARIFFIN JAMAR The Peranakan House at Lookout Loop This 7.2m-tall Peranakan-inspired house transforms into a projection-mapped canvas by night. ST PHOTO: ARIFFIN JAMAR The main attraction of the showcase is a 7.2m-tall Peranakan-inspired house that transforms into a projection-mapped canvas by night. A grand reimagination of a traditional Peranakan home, this larger-than-life centrepiece is adorned with intricate detailing and bold colours as a tribute to the artistry and elegance of Peranakan designs. After dark, the installation comes alive with a new experience featuring dynamic multimedia storytelling and projection artwork, illuminating the rich textures of Peranakan life, from intricate motifs and architecture to beloved cuisine. These can be admired from different angles while strolling along Lookout Loop. Info: The projection show runs daily from May 23 till Aug 31 every 15 minutes from 7.30 to 9.30pm . Sentosa Shop @ Sensoryscape Staff of Sentosa Shop @ Sensoryscape modelling some of the sarong kebaya ensembles available for rental. PHOTO: MOUNT FABER LEISURE GROUP Visitors can rent k ebayas and batik shirts for adults and children, and enjoy a Peranakan makeover at Sentosa Shop @ Sensoryscape. Rates for a two-hour rental start at $48 for women's kebayas and $38 for girls', and $35 for men's batik shirts and $30 for boys'. There is also complimentary use of props such as a hand fan and umbrella for women, subject to availability. Also on sale is a selection of kebayas and beaded sandals curated by Mr Raymond Wong from Rumah Kim Choo, a shop in East Coast Road dedicated to showcasing Peranakan culture. Other Peranakan-themed goods include scarves, plus an exclusive collection of Singapore Cable Car's Sentosa Line Peranakan-themed cable car illustrations on tea towels, tote bags, tumblers, coasters and notebooks by local illustrator @yenidraws. Prices start at $12.90 for a coaster. More ways to soak up Peranakan traditions Scentopia Discover the heritage of the Peranakans through the Allure of Oriented Aromas series at Scentopia's Peranakan Perfume Making Workshop, which costs $80 a person. The hands-on session blends culture and creativity, where workshop participants can concoct a 50ml keepsake of their own signature scent. Good Old Days Savour the flavours of Peranakan cuisine at Good Old Days, the island's popular eatery that offers local and Asian favourites outside Beach Station. Its two-course Peranakan Bento set meal ($26) features Nonya favourites such as ayam buah keluak (Nonya chicken and gravy made from buah keluak nuts), ikan chilli garam (fish cooked in a salt-and-chilli gravy) and chinchalok omelette (omelette made with fermented krill). Rumours Beach Club Rumours Beach Club marks SG60 with a taste of tradition, where every dish tells the story of Peranakan heritage. Its Hae Bee Hiam Ngoh Hiang is a blend of coriander, radish and carrot, wrapped around minced pork and prawns, fragranced with five spice and topped with hae bee hiam (dried chilli prawn paste). There is also Grilled Scallop with Curry Laksa Butter, which has three pieces of grilled half-shell scallops with roe, topped with torch ginger flower, curry laksa butter and toasted coconut flakes. It comes with a side of homemade shrimp sambal. The Peranakan Heritage Feast Set is priced at $71.94. Quentin's Bar & Restaurant Its Peranakan Tasting Menu, priced at $48++, is a curated Peranakan Set Lunch showcasing the depth and elegance of Nonya flavours. From Ayam Buah Keluak and Babi Tahu (braised pork in dark sauce) to the Gula Melaka Lava Cake, each dish is a tribute to Peranakan culinary traditions centred on a balance of spicy, savoury and sweet tastes. Designer and lifestyle journalist Chantal Sajan writes on design and architecture. Join ST's Telegram channel and get the latest breaking news delivered to you.
The Star
22-05-2025
- Entertainment
- The Star
Spotlight on Peranakan cuisine
Nyonya 'popiah' is more complex to make because of its delicate wrapper, rich filling and signature 'sambal'. — Photos: Bernama Association showcases Baba Nyonya classics made from time-honoured recipes WHILE the Peranakan delicacy Nyonya popiah may resemble the spring rolls sold at street stalls or night markets, its wrapper, richer filling, signature sambal and sweet sauce tell a story rooted in cultural heritage. Peranakan Baba Nyonya Kuala Lumpur and Selangor Association's (PPBNKLS) cultural and social committee member Jennifer Lee Choo Neo told Bernama that the delicate wrapper and rich filling reflected the culinary traditions handed down generations by the Peranakan Chinese or Baba Nyonya community. 'Nyonya popiah is more complex to prepare. The wrapper is made from wheat flour, tapioca flour, eggs, warm water and salt. 'The batter is rested for 30 to 60 minutes for a softer, more flavourful texture – unlike regular spring roll wrappers which use only flour and water. 'To create the wrapper, the batter is gently spread in a thin layer over a flat pan,' she said during a Peranakan Chinese cooking demonstration in Shah Alam for the media. Lee said the filling was made from fresh ingredients such as jicama (sengkuang), cucumber, bean sprouts, omelette, fried tofu and prawns, combined with sautéed fermented soybean paste (taucu) and garlic, resulting in a complex blend of sweet, spicy and aromatic flavours. She explained that the sambal was made using either fresh or dried chillies, garlic, toasted wheat flour and palm sugar (gula melaka), while the sweet sauce was made from a mixture of palm sugar, flour and a bit of soy sauce. Lee (left) demonstrating the way to assemble the 'popiah'. 'Although slightly tedious to prepare, this delicacy is often a special choice for various events, including birthday celebrations or weddings,' said Lee, who is a third-generation Nyonya. Nyonya popiah is one of 15 traditional Peranakan Chinese dishes featured at the 'Baba Nyonya Heritage' promotion at The Saujana Hotel Kuala Lumpur in Shah Alam, Selangor, throughout this month. The hotel's general manager Jasmine Ong Li said the campaign was not only aimed at promoting Baba Nyonya cuisine but also served as an important platform to revive time-honoured recipes that were rich in stories and cultural values. Other featured dishes included buah keluak, lobak masak lemak (braised radish in coconut gravy), nasi kemuli, pai tee, stuffed cencaru (fish), ee pioh soup, pajeri eggplant, Nyonya sambal belacan, fried tamarind prawns and various traditional kuih. Ong said each dish was curated to ensure authenticity in terms of its use of cooking techniques, secret ingredients, and traditional preparation methods inherited from the Baba Nyonya community's ancestors. PPBNKLS president Vivienne Lee @ Lianah Abdullah said that to support the initiative, the association had provided intensive training to the hotel's culinary team, covering the ingredients and preparation methods. 'Our collaboration is grounded in a shared goal – to preserve and elevate Peranakan heritage for future generations. 'To us, this partnership is about safeguarding and reintroducing Peranakan heritage, because each dish carries meaning, not just flavour,' she said.
Malaysia Sun
21-05-2025
- General
- Malaysia Sun
Asia Album: Nyonya rice dumplings at home museum in Singapore
SINGAPORE, May 21 (Xinhua) -- With the Nyonya's skillful handling, a delicious and beautiful blue Nyonya rice dumpling soon takes shape at the Intan, a Peranakan heritage home museum in Singapore. The use of blue glutinous rice is a highlight of this delicacy, dyed using natural pigments extracted from butterfly pea flowers. The Nyonya dumplings showcased at the Intan feature a filling made from stir-fried winter melon strips and minced pork marinated with spices, all wrapped in pandan leaves and bamboo leaves. Female descendants of Chinese immigrants who intermarried with local Malays are called "Nyonya."
The Herald Scotland
20-05-2025
- Entertainment
- The Herald Scotland
What could be worse than a horrible chef's uniform in a hot kitchen?
Situated on Roseneath Street, Nàdair (which means 'nature' in Scottish Gaelic) is an independent neighbourhood restaurant, offering a daily-changing 5-course set menu, focusing on the best of Scottish produce. Sarah and Alan, who run the kitchen together, build their food and drinks menus upon local and foraged ingredients, to create experimental and bold flavours. This week, Sarah answers our Chef Q&A. (You can read Alan's answers from last month here: Going out for dinner should be fun - please, put your phones down) Pictured: Sarah Baldry and Alan Keery - chef owners at Nàdair in Edinburgh (Image: AwAyeMedia) What was your first kitchen job? Wedgwood, back in 2018. Compared to others, I'm relatively new to the hospitality industry. Previously, I'd been working in retail, but I always knew food was going to be the path for me at some stage in my life. Now I'm here! Where is your favourite place to eat out? I'll give you my favourite further afield first - Teksen in Georgetown, Penang. Peranakan cuisine, which is my most loved cuisine on earth. They do the best ever fried rice and tamarind prawns the size of your palms! Not to mention their sticky pork belly – heaven. In Edinburgh, it has to be Dumplings of China. It is always a delicious meal and such good value for money. What is your guilty pleasure meal? A scampi supper with plenty of salt and vinegar and a wee pot of tartar sauce, and it has to be from L'Alba D'Oro on Henderson Row. It really is like stepping back in time when you walk into that place, proper hand-cut chips and everything is cooked to order – delicious! Can you share a memory of your biggest kitchen disaster? Once when I was making a chocolate ganache in the Kitchen Aid set at a high speed, a spatula fell into the bowl. Honestly, I was finding spots of chocolate dotted round the kitchen for months! What is your signature dish? Probably my cheddar beignets with truffle honey. I came up with this dish in London and it has stuck with me ever since. When you go to ask our customers if they would like to add on beignets before dessert, It is usually a straight yes with no hesitation! Who would you say is your biggest inspiration? Niklas Ekstedt. His cooking style is so unique, and I find it so fascinating watching the way he moves around the kitchen and the way he uses all these very traditional Scandinavian cooking methods which have been forgotten about. Read more: What is one of your pet peeves working as a chef? Uniform. I cannot think of anything worse than standing all day in a hot kitchen, slaving over pots and pans, sweating and having this horrible old school chef's jacket on, no matter the title. T-shirt and an apron is fine for me. If you weren't a chef, what do you think you'd be doing with your life? Possibly something to do with music or design. What's your favourite trick for making cooking at home easier? At home I always like to make everything a one-pot-wonder. From broths with dumplings, casseroles, curries, stews. Something that does require very little washing up basically! What has been the one highlight that stands out in your career so far? Getting the keys to our restaurant was a huge moment, and our reviews! Still really is all a blur but totally amazing.
