During the first half of August, connoisseurs are predicting a fantastic phenomenon whereby diners that’ve tasted Singapore Nonya Cuisine at Restaurant Riviera can’t stop themselves from exclaiming "Adoi! Sedap-Iah!" or "Wow! So delicious!" – a pure expression of the soul’s ultimate gastronomic satisfaction in Singaporean parlance.

Executive Chef Chua Yew Hock, THHM’s Sultan of Singaporean Cuisine, is the mastermind of this irresistible Nonya fare reminiscent of Straights or Peranakan Chinese’s opulent culture and cuisine. A culinary secret that is only passed on from generation to generation by the elder Nonyas and grannies.

The time-honored trademark of Nonya Cuisine is its fusion of Malay and Chinese cooking techniques such as deft use of spices and elaborate and meticulous preparation and presentation of culinary creations like Bak Kut Teh, Rojak, Laksa, Beef Rendang, Satay, Nonya Po-piah, Nonya Kueh, and many more.

For the latter half of August, THHM in cooperation with Tourism Malaysia, is staging one of the biggest and grandest Malaysian Food Promotion of the year dubbed as "Malaysia...Truly Asia’s Kitchen."

Several Malaysian nationals with various specializations are to be flown into the country for patrons to experience the authentic traditions and tastes of Malaysia.

To highlight the intricate weave of flavors and aromas of Malaysian Cuisine, one of the finest Chefs from Malaysia is putting his proverbial best wok forward to showcase his talents in creating authentic Malaysian fare such as Otak-otak, Roti Prata, Nasi Lemak, Ikan Panggang, Chicken Curry, the famed icy dessert - Ais Kacang, and many more.

Moreover, food buffs are bound to discover a very unique facet of Malaysian cuisine with the mesmerizing rhythmic and artistic preparations of Teh Tarik and Roti Canai experts on the culinary stage.