Chapter 1: Opening Day of SITI Cafe
Lara stood at the doorway of SITI Cafe, her heart fluttering with excitement as the first rays of sunlight filtered through the cafe's wooden window shutters. It was the moment she had been working towards for so long. She took a deep breath, absorbing the warmth of the morning air and the familiar scent of freshly brewed coffee mixed with the unmistakable aroma of spices from the Nyonya dishes she had carefully chosen to serve.
The cafe’s soft green and blue hues created a cozy atmosphere, with antique furniture and handwoven textiles from her travels. There was something inherently comforting about the space—almost as if it had been here for generations. A table at the center, covered with a batik cloth, held delicate porcelain teacups, awaiting guests. The walls were adorned with vibrant Nyonya art, and the counter displayed jars of preserved buah keluak, salted egg, and sambal belacan, adding a nostalgic touch.
It was a subtle but strong nod to the heritage she cherished from her childhood in Penang, and the place where her journey began—a journey that had taken her far from home but had eventually brought her back to her roots.
As the clock ticked toward 10:00 AM, Lara set the door open, her smile welcoming the first of many guests. She had spent her years in Singapore learning about the importance of creating spaces for seniors to connect, share, and grow. SITI Cafe was her offering to the Penang community—a space where seniors could come together, exchange stories, and engage in activities that promoted active aging.
Her first visitor that day was an elderly woman with silver hair and a gentle gait. She smiled warmly as she stepped inside, her cane tapping the floor softly. Lara recognized her immediately from the neighborhood—Mrs. Lim, a widow who lived nearby.
“Good morning, Mrs. Lim!” Lara greeted her, her voice full of enthusiasm. “Welcome to SITI Cafe.”
“Oh, Lara, this place feels just like home,” Mrs. Lim replied, her eyes glistening. “The Nyonya decor brings back so many memories of my younger days.”
Lara led Mrs. Lim to a table by the window, the one with a view of the blooming frangipani tree. As they sat, Lara poured a cup of jasmine tea for Mrs. Lim, the delicate fragrance filling the air. The two exchanged pleasantries before Lara asked, “Would you like to share a story today, Mrs. Lim? Perhaps something from your childhood?”
Mrs. Lim’s eyes softened as she took a sip of tea, her mind clearly wandering back in time. “You know, Lara, I’ve always wondered why my grandchildren never sit down to listen to stories. They’re always on their phones or busy with their own lives. When I was young, my grandmother would tell us stories every evening, and I always looked forward to them…”
The conversation flowed easily, with Mrs. Lim recounting tales of her childhood in the 1930s, when life was simpler, yet rich with meaning. Lara listened intently, taking notes in her mind. These were the stories she wanted to hear, the kind of wisdom that could only come with age.
As the morning passed, more seniors arrived—some familiar faces, others new to the cafe. Each one shared their own narrative, slowly weaving the tapestry of lives lived and lessons learned. Lara couldn’t help but feel grateful for the space she had created. It was exactly what Penang needed—a place where seniors could feel valued, heard, and connected.
As the last customer of the day, Mr. Tan, left with a warm smile, Lara stood by the door and looked out into the neighborhood. She felt content—her vision had come to life. Tomorrow, she would host a storytelling circle. She was already planning the next event—a memory café theme, inspired by her time in Kyoto. But for tonight, Lara allowed herself a moment of peace, knowing she had started something that would bring meaning and connection to the community.
The door closed softly behind her. SITI Cafe had opened its doors for the first time, and Lara Wong was ready for the journey ahead.
"Every new beginning carries the scent of old memories—sometimes bittersweet, but always full of promise."
Chapter 2: The Abacus of Memory
The second day of SITI Cafe dawned with a light drizzle, the kind that made the air cool and fresh, with the scent of rain lingering in the breeze. Lara Wong was busy arranging the trays of kuih lapis and angku kuih on the counter when the soft chime of the cafe bell announced the arrival of her first visitor.
“Lara ah!” called out a cheerful, familiar voice.
Lara turned to see Mdm Mooi Mooi, a petite woman in her late seventies with sparkling eyes and a wide smile. She lived just a few blocks down the road and was one of those neighbors who always had something kind or witty to say. Today, she carried a large tiffin carrier in her hands, its metal surface polished to a gleam.
“Good morning, Auntie Mooi!” Lara greeted warmly, stepping forward to help her with the tiffin. “What’s this? You shouldn’t have—”
“Nonsense,” Mdm Mooi interrupted, waving her hand dismissively. “Your cafe is the talk of the neighborhood already. I thought I’d bring something special to celebrate your opening. It’s an old family recipe.”
Curiosity piqued, Lara opened the top tier of the tiffin to reveal a dish she had never seen before: small, coin-shaped dumplings made of yam, stir-fried with minced pork, dried shrimp, mushrooms, and spring onions. A delicate aroma of garlic, shallots, and sesame oil filled the air.
“This is Suan Pan Zi,” Mdm Mooi explained, her voice carrying both pride and nostalgia. “Hakka abacus seeds. My father’s side of the family taught me how to make this. It’s a dish for celebrations and good fortune.”
Lara’s eyebrows shot up in surprise. “Hakka abacus seeds? I’ve heard of it, but I’ve never tasted it.” She looked at the dish again, marveling at the intricate shapes of the dumplings. “And I’m Hakka too.”
“You’ve never tasted this? Ayoh!” Mdm Mooi exclaimed, her hands on her hips, feigning mock disapproval. “Your grandmother must be shaking her head up there.”
Lara laughed, though her chest tightened slightly at the mention of her grandmother. It had been 35 years since her passing, and with her, the Hakka language and many of the family traditions had quietly faded from Lara’s life.
“I used to hear about these dishes from her,” Lara said softly, “but after she passed, no one in the family kept up the traditions. And I stopped speaking Hakka altogether.”
Mdm Mooi’s expression softened. She pulled out a chair and motioned for Lara to sit. “Then today, you’ll learn something new—or rather, something old.”
The Story of Hakka Abacus Seeds
As they sat together, Mdm Mooi began to explain the dish. “The abacus seeds get their name from their resemblance to the beads on a traditional abacus. The Hakka people are known for being resourceful and hardworking. This dish symbolizes prosperity, precision, and balance—just like the abacus itself.”
She picked up one of the dumplings with her chopsticks, holding it up for Lara to see. “These are made from yam and tapioca flour, kneaded into a dough, then rolled into small beads. It’s hard work, you know, but Hakka people are used to that. We’ve always had to make do with simple ingredients and turn them into something special.”
Lara nodded, fascinated. She had read about the history of the Hakka people—their migrations, their resilience, and their knack for adapting to new environments while holding onto their traditions. But hearing it from someone like Mdm Mooi, who had lived and breathed the culture, gave it a whole new depth.
“And the stir-fry,” Mdm Mooi continued, gesturing to the savory mixture of pork, mushrooms, and dried shrimp, “is where the magic happens. Every family has its own way of making it, but the key is balance. You need just the right amount of garlic and shallots to bring out the flavors, and a splash of sesame oil at the end to tie it all together.”
Lara picked up her chopsticks and took her first bite. The yam dumpling was chewy yet tender, with a subtle earthiness that paired perfectly with the umami-rich stir-fry. It was a revelation.
“This is incredible,” Lara said, her eyes widening. “How have I missed out on this my entire life?”
“You’ve been too busy running around overseas,” Mdm Mooi teased, but her tone was kind. “But now you’re back, and it’s never too late to reconnect.”
The Weight of Language and Memory
As they ate, the conversation turned to the Hakka language. Mdm Mooi switched effortlessly into Hakka, her words lilting and musical. Lara smiled but shook her head apologetically.
“I can understand a few words here and there,” she admitted, “but I haven’t spoken it in decades.”
“That’s a pity,” Mdm Mooi said. “The language carries so much of who we are. But you can start small—just like with this dish. One word, one dish, one memory at a time.”
Lara felt a pang of longing as she thought of her grandmother, who used to call her “Ah Ra” in Hakka and sing old folk songs while cooking in their tiny Penang kitchen. She realized that SITI Cafe could be more than just a space for others to reconnect—it could also be her bridge back to her own heritage.
“Maybe you can teach me,” Lara said with a shy smile.
Mdm Mooi beamed. “Of course! You keep feeding me good coffee and cakes, and I’ll teach you everything I know.”
The two women laughed, their voices mingling with the rain tapping softly against the cafe windows. The day passed with more visitors and more stories, but Lara couldn’t stop thinking about the dish, the language, and the connections she had nearly lost—and the ones she was now determined to rebuild.
As she closed up the cafe that evening, she scribbled a note in her journal: Suan Pan Zi – A dish for balance and prosperity. A reminder to reconnect with what’s been lost.
"A single dish can hold the weight of generations, bridging the past and present with every bite."
Chapter 3: A Taste of Tradition
The soft clatter of pots and the buzz of lively chatter filled the cozy space of SITI Cafe. Lara Wong stood near the counter, arranging recipe cards for the upcoming cooking demonstration. Today’s event, a special cooking class in preparation for the upcoming Chinese New Year, promised to be both educational and festive.
Lin Lin, a long-time schoolmate and a proud culinary enthusiast, had arrived early with her gleaming Thermomix. Her efficient and high-tech approach to cooking never ceased to amaze Lara. Lin Lin, a mother of two who worked from home, was known for her creative and modern spins on traditional recipes. Her social media posts often showcased her culinary creations, leaving her friends inspired and occasionally envious.
Today, Lin Lin was demonstrating three beloved Nyonya dishes perfect for Chinese New Year: Kiam Chai Ark (Salted Vegetable Duck Soup), Loh Bak (fried pork rolls), and Jiu Hu Char (stir-fried turnip with cuttlefish). Lara watched as Lin Lin set up her station with precision, arranging ingredients in neat bowls and turning on her Thermomix with a confident smile.
The cafe had transformed into a mini cooking studio, with ten eager participants gathered around the demonstration table. Among them was Jenny, a cheerful woman in her late 50s, originally from the UK. Jenny, who rarely went anywhere without a book tucked under her arm, had fallen in love with Penang and was exploring the idea of retiring here. Her curiosity about local culture extended to its rich culinary traditions, and she was particularly excited to learn about Nyonya cuisine.
“Welcome, everyone!” Lara greeted the group. “We’re so thrilled to have you here for our special Chinese New Year cooking session. Lin Lin will take us through some classic Nyonya dishes that are not only delicious but also steeped in tradition.”
Lin Lin beamed and stepped forward. “Thank you, Lara. Let’s dive right in! Our first dish is Kiam Chai Ark. This soup, made with salted mustard greens and duck, is a must-have during festive occasions. It’s believed to balance the indulgent, rich foods of the season with its tangy and savory flavors. The addition of tamarind gives it a refreshing sour note, which pairs beautifully with steamed rice.”
As Lin Lin worked through the steps, Jenny raised her hand. “This is fascinating! Is the salted mustard green something unique to Nyonya cuisine?”
“Great question,” Lin Lin replied. “Salted mustard greens, or ‘kiam chai,’ are actually popular in many Southeast Asian cuisines. However, in Nyonya cooking, the use of tamarind and the addition of duck make this dish stand out. It’s hearty, flavorful, and perfect for family gatherings.”
The group nodded in appreciation, some taking notes as the aroma of the simmering soup filled the air. Next, Lin Lin moved on to Loh Bak, a dish that often appeared on Nyonya festive tables.
“Loh Bak is a deep-fried meat roll wrapped in bean curd skin,” Lin Lin explained, deftly rolling the minced pork mixture. “The key is in the marinade—five-spice powder adds depth, while soy sauce and sesame oil bring out the umami flavors. It’s a crowd favorite, and once you taste it, you’ll know why.”
Jenny leaned forward. “Does the five-spice powder have any significance in Nyonya cooking?”
“Yes, absolutely,” Lin Lin replied. “The blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds represents a balance of flavors—sweet, sour, salty, bitter, and umami. It’s all about harmony, which is very much a part of the Nyonya philosophy.”
The final dish, Jiu Hu Char, showcased the Nyonya mastery of creating simple yet flavorful dishes. Lin Lin stir-fried julienned turnip, carrots, and mushrooms with strips of dried cuttlefish.
“This dish is a labor of love,” Lin Lin said, stirring the mixture. “Each ingredient is carefully prepared and cooked to perfection. Traditionally, Jiu Hu Char is served with lettuce wraps and sambal belacan for a spicy kick. It’s a dish that brings everyone to the table.”
As the demonstration concluded, the participants were invited to sample the dishes. Jenny, who had been quietly observing and taking notes, finally set her book aside to savor the flavors. “This is absolutely incredible,” she said, smiling at Lara. “The depth of flavor, the history—it’s all so captivating. Penang never ceases to amaze me.”
Lara felt a sense of pride as she watched the group chat and enjoy the food. Moments like these reminded her why she had opened SITI Cafe—to bring people together through stories, culture, and tradition.
As the session wound down, Lin Lin packed up her Thermomix and turned to Lara. “You know, we should do this more often. It’s wonderful to share our heritage with others.”
Lara nodded. “Absolutely. And seeing everyone connect over these dishes is the best part.”
Jenny, now standing with a notebook in hand, added, “I’ll be back for the next session. And who knows? Maybe I’ll share a dish from my side of the world someday.”
Lara smiled warmly. “That would be lovely, Jenny. At SITI Cafe, every story and every dish is welcome.”
"Every dish tells a story, and every bite carries the essence of tradition, love, and culture." – Days at SITI Cafe
Chapter 4: A Midweek Respite
Wednesdays at SITI Café are quiet. Lara Wong had decided early on to keep the café closed midweek, a rare reprieve amidst her bustling days. She always believed in the wisdom of taking pauses, especially on weekdays, when most of her patrons were busy with work or errands. It was the perfect time for Lara to recharge, reflect, and reconnect.
This Wednesday, Lara had a special plan—a brunch date with her former university supervisor, Datin Dr. Tina Tan, at the historic Penang Club. The club, established in 1868, carries with it an air of colonial elegance. Nestled along the sea, its open café offers a spectacular view, a place where Penang’s elite and retirees mingle over meals or lounge by the pool.
As Lara stepped onto the club’s grounds, she marveled at its timeless charm. The sprawling lawn, the iconic swimming pool, and the rhythmic sound of waves crashing against the shore set a serene backdrop. Lara spotted Dr. Tina waiting by the café’s edge, her silhouette unchanged from the years they spent working together. At 70, Dr. Tina was as vibrant as ever, her sharp eyes and radiant smile a testament to her spirited outlook on life.
“Lara, it’s been far too long!” Dr. Tina greeted, pulling her into a warm hug.
The two women settled at a shaded table facing the sea. The gentle sea breeze carried with it a sense of calm, while retirees around them chatted over coffee or reclined by the poolside with books in hand.
“You haven’t aged a day, Datin!” Lara teased.
“And you still call me Datin,” Dr. Tina laughed. “Just Tina will do. Now tell me, how’s your café?”
As they exchanged updates, Lara found herself reminiscing about her final year at university. It was under Dr. Tina’s meticulous supervision that Lara completed her research on kombucha. Together, they had analyzed the types of bacteria and the gradual changes in pH levels over days. Dr. Tina had been the ideal mentor—patient, insightful, and always keen to align her guidance with her students' abilities.
“You know,” Dr. Tina mused, “those were some of my favorite years. Watching students like you grow into your own path has been the most rewarding part of my career.”
They moved on to discussing life after those academic days. Dr. Tina shared stories of her travels, her passion for exploring the world fueling her retirement years.
“My favorite trip so far has been to Iceland,” she said, her eyes lighting up. “There’s something extraordinary about the land of fire and ice. Did you know, they have this global seed vault in Svalbard? It’s a doomsday repository of sorts—housing seeds from almost every crop in the world. It’s a safeguard for humanity, ensuring we can restart agriculture in the event of a global catastrophe.”
Lara listened intently, captivated by the depth of Dr. Tina’s adventures. They laughed over memories of their university alumni, many of whom had either settled abroad or found niches in Penang's growing industries.
As the conversation stretched into the late morning, Dr. Tina leaned in and said with a smile, “The next time we meet here, you must try the Hainanese chicken chop. It’s a classic at the Penang Club—crispy, tender, and smothered in that tangy brown sauce. You won’t regret it.”
The brunch ended with a renewed sense of connection. Lara left the club that day with a full heart, already looking forward to their next meeting. Wednesdays, she thought, were truly a gift.
In the embrace of midweek calm, we find space to reconnect with the mentors who shaped our journey.
Chapter 5: The Buzz of Chinese New Year Preparations
Two weeks into the opening of SITI Café, Lara Wong marveled at how her little venture had quickly become a community hub. Despite its not-for-profit model, the café had achieved its goal of being sustainable—covering rent, utilities, wages, and materials. Its success wasn’t measured in profits but in smiles, shared stories, and newfound connections. Lara's philosophy was simple: give back to the community, and the community would sustain the café.
One of Lara’s key initiatives was making the café a haven for seniors to share their skills. During off-peak hours, the space was offered free of charge to those who wanted to teach crafts, cooking, or art. To encourage these activities, Lara provided a complimentary drink to all participants.
Many of the café’s workers were freelancers or seniors themselves, contributing in unique ways. Even the cooks came and went, each bringing their own specialties to the menu. It was not uncommon for regulars to ask excitedly, "Who's cooking today?"—knowing it could be anything from Auntie Lim’s Nyonya laksa to Encik Ahmad’s tender beef rendang. This ever-changing menu became a draw in itself, a little surprise for patrons with each visit.
The Streets Come Alive
As Chinese New Year (CNY) approached, the street where SITI Café was located began to transform. Bright red lanterns lined the walkways, and festive banners hung from shop fronts. The lively beat of CNY songs echoed from every corner, adding a cheerful hum to the bustling street. The smell of pineapple tarts baking wafted from nearby homes, mingling with the aroma of roasted nuts and mandarin oranges.
Lara stood outside the café for a moment, soaking in the vibrant energy. CNY was always a special time for her—it was about family, community, and tradition. This year, she wanted SITI Café to be part of that festive spirit.
A Shared Kitchen of Festive Goodies
Today, the café’s kitchen buzzed with activity. Lara had organized a special community initiative: a shared kitchen where retirees could gather to prepare traditional CNY goodies. The idea was simple yet meaningful—retirees would come together, help with the preparations, enjoy a meal at the café, and take home a tub of their handmade treats. The remaining goodies would be sold at the café, with proceeds going toward sustaining the community activities.
The kitchen smelled of coconut milk, pandan leaves and eggs as the retirees worked side by side, chatting and laughing.
Kuih Bangkit: The Melting Snowflake
Mdm Wong carefully sifted tapioca flour that had been toasted with pandan leaves, its aroma filling the air. Kuih Bangkit, a delicate, melt-in-your-mouth cookie, required precision and patience. The dough was rolled out, then pressed into intricate molds of flowers and animals before being baked.
“This was my grandmother’s specialty,” Mdm Wong said, her eyes twinkling with nostalgia. “Back then, we didn’t have fancy mixers. Everything was done by hand.”
Lara smiled, gently shaping her own Kuih Bangkit. She had always loved how the cookies dissolved on the tongue, leaving behind a subtle sweetness.
Kuih Kapit: Love Letters of Tradition
At another station, Uncle Lim poured thin batter onto a brass mold for Kuih Kapit, or "love letters." The sizzling molds were clamped over an open flame, releasing the faint scent of caramelized coconut. Once golden brown, the wafers were folded into quarters with practiced speed.
“This takes skill,” Uncle Lim said, demonstrating the quick folding technique. “If you’re too slow, the wafer hardens, and you can’t shape it.”
Jenny, a participant from the UK who had become a regular at the café, looked on in fascination. “These are incredible,” she said, holding one up to examine the delicate patterns imprinted on the wafer. “They remind me of lace.”
A Celebration of Community
By late afternoon, the first batches of goodies were ready. The retirees gathered around a table for a well-deserved meal—steaming bowls of chicken porridge, paired with fried anchovies, pickled vegetables, and tea.
“This feels like the old days,” Mdm Wong said, looking around the room. “Everyone coming together to prepare for the New Year. It’s not just about the food; it’s about the company.”
Lara nodded, her heart full. The day had been a success—not just in the trays of Kuih Bangkit and Kuih Kapit that now lined the café’s shelves but in the laughter and camaraderie that filled the space.
As the retirees left with their tubs of goodies, Lara stood at the door, watching the street come alive with more CNY cheer. In just two weeks, the café had become more than she ever imagined—a place where traditions were kept alive, and community thrived.
"Next week," she thought, "we’ll tackle pineapple tarts."
"In the heart of every tradition lies a community, and in the hands that shape it, a legacy."
Chapter 6: A Festive Harmony
As the days inched closer to Chinese New Year, the festive atmosphere around SITI Café grew more vibrant. Red lanterns swayed gently outside, CNY decorations adorned the walls, and the cheerful hum of holiday preparations echoed within.
Every afternoon after the lunch crowd, Mdm Peggy, with her ever-enthusiastic energy, began leading a group of retirees in singing Chinese New Year songs. This small choir had grown over the weeks, starting with a few park regulars who now eagerly gathered at the café. Today, the group worked on "Gong Xi Gong Xi" (恭喜恭喜)—a beloved classic.
Mdm Peggy stood at the front, her fingers strumming the guitar as she sang:
"每條大街小巷
每個人們的嘴裡
見面第一句話
就是恭喜恭喜"
Every street and alley
From everyone's lips
The first words when meeting
Are "Congratulations, congratulations!"
The group followed her lead, their voices rising in unity. Lara, carrying a tray of warm kumquat honey drinks, paused to listen. The cheerful melody brought a wave of nostalgia.
As the group reached the chorus:
"恭喜恭喜恭喜你呀
恭喜恭喜恭喜你"
Congratulations, congratulations to you!
Congratulations, congratulations to you!
Lara couldn’t help but hum along. Her mind wandered to her childhood when her grandmother used to sing this very song during family gatherings. Back then, the words had been just a melody to her, but today, she understood their deeper meaning.
Mdm Peggy explained to the group, “This song isn’t just about wishing prosperity; it’s about celebrating hope and renewal. The lyrics speak of winter coming to an end, symbolizing hardships passing and spring bringing warmth and new beginnings. It reminds us to look forward to the future with optimism.”
After the singing practice, Mdm Ginny, a retired teacher with a talent for crafts, brought out her basket of supplies. “Alright, everyone, let’s get creative!” she announced with a bright smile. “Today, we’re making lanterns using these preloved ang pow packets.” She spread out the vibrant red envelopes, scissors, glue, and string on the table.
Mdm Ginny’s skilled hands guided the group, showing them how to fold and connect the ang pow packets to form beautiful lanterns. Lara joined in, helping cut and paste where needed. The café buzzed with chatter and laughter as the group worked, the scent of freshly brewed tea wafting through the air.
Lara made sure everyone had a refreshing tea break, serving kumquat honey drinks alongside a platter of homemade goodies. As they sipped their drinks, Mdm Ginny admired the lanterns the group had made. “These will look wonderful hanging in the café,” she said, her eyes twinkling.
Looking around the room filled with smiling faces, Lara felt a deep sense of fulfillment. SITI Café wasn’t just a space for food—it was a haven for connection, culture, and creativity.
Before the group dispersed, Mdm Peggy’s choir gave one last impromptu performance of "Gong Xi Gong Xi," their voices echoing through the café and into the bustling street outside, spreading joy to all who passed by.
The warmth of spring is not just in the season but in the connections we nurture and the joy we share with others
Chapter 7: SITI Café’s Chinese New Year Open House
The festive spirit of Chinese New Year lingered in the air, and on the fourth day of the celebration, SITI Café was abuzz with excitement. Today was their CNY Open House, an event Lara had been looking forward to. The café had become a second home to many of the retirees and community groups, and this gathering was a way to celebrate the new year with food, music, and traditions.
The café was filled with familiar faces—participants from the Memory Café, yoga groups, cooking enthusiasts, basket-weaving hobbyists, and the newly-formed book club. Everyone had come together to welcome the year with joy, laughter, and a shared appreciation for tradition.
A Feast of Tradition
In the kitchen, Mdm Chia, a seasoned cook known for her expertise in traditional Nyonya and Chinese dishes, was busy preparing a buffet-style lunch. The aroma of simmering herbs, spices, and slow-cooked delicacies filled the air.
On the buffet table, an array of festive dishes was displayed:
🍊 Jiu Hu Char (Stir-Fried Jicama with Dried Cuttlefish) – A Penang favorite, symbolizing togetherness as it is often eaten with lettuce wraps, shared among family members.
🍊 Kiam Chai Ark (Salted Vegetable Duck Soup) – A dish traditionally eaten after days of feasting, said to cleanse the stomach and balance the body’s energy.
🍊 Loh Bak (Five-Spice Pork Rolls) – A delicacy symbolizing prosperity, as its golden-brown crispy texture resembles gold bars.
🍊 Fried Nian Gao (Sweet Sticky Rice Cake with Yam and Sweet Potato) – A must-have for CNY, representing progress and rising success as "Nian Gao" (年糕) sounds like "higher year" in Mandarin.
Mdm Chia stirred a pot of Kiam Chai Ark while chatting with some of the younger participants who were curious about the meaning behind these dishes. She smiled warmly, “Chinese New Year food isn’t just about eating—it’s about preserving culture and passing down family traditions.”
Music, Movement & Festivity
After lunch, Mdm Peggy took the stage, gathering the crowd for a sing-along session of classic CNY songs. She led with the well-loved "Gong Xi Gong Xi", explaining its significance.
"This song was originally written to celebrate the end of hardship, welcoming a new season of hope," she shared. "Just like how winter gives way to spring, we sing this song to remind ourselves that brighter days are ahead."
As the group sang along, Mdm Julia joined in, guiding gentle chair yoga movements synchronized with the music. With simple stretches and hand gestures, even those with mobility issues could participate, turning the sing-along into a joyful movement session. The energy was infectious—some even got up to dance, clapping and swaying to the beat.
Lara watched, touched by how the café had become a place where traditions could be kept alive while adapting to modern times.
A Corner for Creativity
At a cozy corner of the café, Mdm Li gathered a small group for a hands-on craft session: weaving baskets using ang pow packets. The red and gold packets, which once held monetary gifts, were now being repurposed into intricate woven baskets.
"Each basket is woven with luck and blessings," Mdm Li explained as she demonstrated the folds. The participants, some new to the craft, listened attentively as they transformed the ang pows into beautiful decorations.
Meanwhile, Mdm Suzanne and Mdm Ginny ensured that everyone had warm cups of Chinese tea and honey kumquat drinks.
The 15 Days of Chinese New Year
As the event carried on, Lara took a moment to educate some younger attendees on the 15 days of CNY celebrations:
🧧 Day 1: Welcoming the gods of prosperity and honoring elders. Many people refrain from eating meat to cleanse the body.
🧧 Day 2: Married daughters return home to visit their parents. Known as “Kai Nian” (开年).
🧧 Day 3: A day to avoid visiting others as it is known as “Chi Kou” (赤口), believed to be prone to arguments.
🧧 Day 4: Businesses traditionally reopen after the holiday, and offerings are made to deities and ancestors.
🧧 Day 5: Known as Po Wu (破五), this marks the day when businesses resume, and dumplings are commonly eaten.
🧧 Day 7: “Ren Ri” (人日), the Day of Mankind—believed to be the birthday of all humans. Traditionally, Yee Sang (prosperity toss) is eaten.
🧧 Day 9: Prayers and offerings to the Jade Emperor, especially by the Hokkien community.
🧧 Day 15: Chap Goh Meh, also known as Chinese Valentine’s Day, marking the end of the celebrations with lantern festivals.
As she spoke, many nodded in agreement, recalling their own family traditions.
A Celebration of Community
By the late afternoon, the CNY Open House at SITI Café had brought together a mix of cultures, traditions, and people from different walks of life. The retirees, participants, and younger visitors alike had shared meals, music, and creativity, embodying the true essence of the festival—togetherness, gratitude, and joy.
As Lara stood back and observed the lively café, she knew this was exactly why she had started SITI Café. It wasn’t just about serving food—it was about nurturing community, keeping traditions alive, and making sure no one celebrated alone.
And with that, she looked forward to Chap Goh Meh, already planning another gathering to close the new year celebrations on a high note.
Chinese New Year is not just about traditions; it’s about the people we share them with.
Chapter 8: Celebrating Chap Goh Meh at SITI Café
The fifteenth day of the Chinese New Year, known as Chap Goh Meh, marks the grand finale of the festive season. At SITI Café, Lara Wong had planned a special event to commemorate this occasion, offering free Bubur Cha Cha to all members.
Morning Preparations: Crafting Bubur Cha Cha
As the morning sun bathed the café in a warm glow, a group of seniors arrived early, eager to assist in preparing the Bubur Cha Cha—a beloved Nyonya dessert. The kitchen buzzed with activity as they peeled and diced an assortment of colorful tubers: orange and purple sweet potatoes, taro, and yam. These vibrant ingredients would soon be transformed into a sweet, coconut milk-based delicacy.
Ingredients:
Sweet potatoes (orange and purple)
Taro
Yam
Tapioca pearls
Coconut milk
Pandan leaves
Sugar
Salt
Recipe:
Prepare the Ingredients: Peel and dice the sweet potatoes, taro, and yam into bite-sized cubes.
Cook the Tapioca Pearls: Boil the tapioca pearls until they turn translucent, then set them aside.
Boil the Tubers: In a pot, bring water to a boil and cook the diced tubers until tender. Drain and set aside.
Prepare the Coconut Broth: In another pot, combine coconut milk with pandan leaves, adding sugar and a pinch of salt to taste. Bring to a gentle simmer, ensuring the mixture doesn't boil over.
Combine All Ingredients: Add the cooked tubers and tapioca pearls into the coconut broth. Stir gently to combine, allowing the flavors to meld for a few minutes.
Serve: Bubur Cha Cha can be enjoyed warm or chilled, depending on preference.
As they worked, Mdm Lim shared stories about the origins of Bubur Cha Cha. "This dessert is a staple during festive occasions," she explained. "Its name is believed to derive from the Hokkien term 'che che,' meaning abundance—a fitting dish to conclude the New Year celebrations."
Afternoon Gathering: A Feast of Flavors and Art
By mid-afternoon, the café was abuzz with approximately 100 members who had gathered for the special tea break. The aroma of freshly prepared Bubur Cha Cha filled the air, complemented by an array of Chinese New Year goodies brought in by members for a potluck-style feast.
In one corner, Ms. Ela had set up a table adorned with red paper, ink brushes, and examples of traditional Chinese calligraphy. Members took turns practicing their strokes, crafting auspicious characters symbolizing prosperity, happiness, and longevity. The harmonious blend of Chinese melodies playing softly in the background added to the festive ambiance.
Evening Excursion: Embracing Chap Goh Meh Traditions
As the sun began to set, casting a golden hue over George Town, the group prepared to head to the Esplanade to partake in the city's Chap Goh Meh festivities. This day, often referred to as the "Chinese Valentine's Day," is steeped in traditions aimed at fostering love and unity.
One of the most anticipated customs is the throwing of mandarin oranges into the sea. Historically, unmarried women would inscribe their names and wishes onto oranges before casting them into the water, hoping to find a suitable match. Men would then collect these oranges, believing that the act could lead them to their future spouse.
At the Esplanade, the waterfront was alive with activity. Stalls offered a variety of local delicacies, while cultural performances, including traditional dances and music, captivated the audience. The highlight of the evening was the orange-tossing ceremony.
Lara and several café members joined in, playfully tossing oranges into the sea, each silently voicing personal hopes and aspirations for the year ahead.
As the night deepened, the group gathered to watch a mesmerizing lion dance performance, the dancers' vibrant costumes and acrobatic prowess symbolizing the ushering in of good fortune.
Returning to SITI Café later that night, Lara reflected on the day's events. The successful collaboration in the kitchen, the shared laughter during the tea break, and the collective participation in age-old traditions had reinforced the café's mission: to be a space where community, culture, and cherished memories intertwine.
In the sharing of traditions and the celebration of community, we find the true essence of festivity."
Chapter 9...
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