skip to main content skip to footer

About Us

For 600 years, the Imperial Palace of China, also known as the Forbidden City, remained the exclusive domain of the ruling emperor and his servants. It was strictly off-limits to the rest of the common folks. A total of 24 emperors from the Ming and Qing dynasties ruled their kingdom from the comfortable confines of the city and they were not allowed to leave unless it was absolutely necessary.

As a result, the Imperial Palace summoned the best artists, musicians and chefs from all corners of the country to the palace for the emperor's enjoyment. Borrowing from the tradition and namesake, we strive to bring you the best of regional Chinese cuisines. Welcome to the Forbidden City Bistro!


Colorful, exotic, and full of enticing flavors, Malaysian cuisine is a fascinating blend of Malay, Chinese, and Indian food traditions, with Indonesian, Thai, Portuguese and Middle Eastern influences. Malaysian cuisine is also influenced by neighboring Indonesia and Thailand (their cuisines share many key ingredients) and by the 16th century Portuguese colonists of Melaka (Malacca)—on the southwestern side of the Malaysian peninsula—who brought their own preparations to the region and developed further culinary blends that have now become quintessentially Malaysian. Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. Peranakans are descendants of early Chinese migrants who settled in Penang, Malacca, Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Perakanans. Nyonya Cuisine is now acknowledged as one of the earliest examples of FUSION FOOD.