As Singapore marks its 60th year of independence, homegrown restaurant chain, Dian Xiao Er has launched a Heritage on a Plate menu, featuring a limited-time collaboration with veteran Peranakan chef Philip Chia.
Available only in August, this special lineup presents nostalgic Nyonya flavours with Dian Xiao Er’s signature Chinese techniques, offering a delicious homage to Singapore’s culinary evolution. Additionally, with every order of their popular Herbal Roast Duck, diners receive a free SG60-themed rubber duck sporting a Merlion tail.
The collaboration unites two accomplished chefs, Chef Philip Chia and Chef Foong Chee Kong, Dian Xiao Er’s Executive Chef to present something differently in Singapore to surprise our taste buds.
Chef Philip Chia, affectionately dubbed The Peranakan Chef, is a fourth-generation Nyonya cuisine expert. His journey began at age six, pounding spices in his family’s Joo Chiat kitchen. Beyond the kitchen, he’s a cultural storyteller, consulting for dramas like The Little Nyonya, hosting lavish Tok Panjang feasts, and working with the Peranakan Museum to preserve traditions.
Chef Foong brings 30+ years of Chinese culinary mastery. Trained in Cantonese techniques at Malaysia’s Datong Restaurant, he later led kitchens in Japan and on cruise ships, adapting flavours for global palates. Since joining Dian Xiao Er in 2007, he infused the menu with modern innovations, like Japanese-inspired touches, while maintaining the quality of their classics like the herbal roasted duck.
We were invited for a dinner tasting and sampled the trio of Peranakan-Chinese fusion dishes presented by Chef Philip and Chef Foong.
First up, the Udang Masak Merah presents plump prawns glazed in a sweet-spicy Nyonya sauce, brightened with pineapple. This is a dish that hits with rich, intense flavours all at the same time. Perfect for those who with heavier taste buds.
The Pork Jowl Rendang serves up tender pork cheek simmered in aromatic rendang, layered with coconut and spices. This was our favourite among the three Peranakan dishes for its uniqueness. A must-try.
The Buah Keluak Crispy Chicken features crispy thigh crowned with Chef Philip’s earthy black nut sauce, balanced by pickled veggies. A very clever use of Buah Keluak to integrate into an otherwise ordinary comfort food item.
While the SG60 specials dazzle, Dian Xiao Er’s regular menu holds its own.
Their singaure Herbal Roast Duck, marinated for hours with Chinese herbs and roasted to crackling perfection, remains a must-order. Specially for SG60, each duck order now comes with a free collectible rubber duck, dressed with a Merlion tail, making it a fun keepsake.
We also loved the healthy Wheatgrass Tofu with Seafood and the Baby Kai Lan with Salted Fish and Lime, where wok hey meets citrusy zing.
Limited-Time Indulgence
The Heritage on a Plate menu is available at all Dian Xiao Er outlets until the end of August, making it a perfect way to celebrate SG60 with a culinary journey through Singapore’s past and present.
Where: All Dian Xiao Er outlets
When: Available until 31 August 2025
