Introducing Bibi & Baba!


Defined by colour, spice and the marriage of cultures, BIBI & BABA represents the literal fusing of Chinese and Malay traditions. A melange of two worlds that built the foundations of Peranakans society, also referred to as Baba Nyonya. Our dishes are an assemblage of the most comforting classics. A blend of Chinese ingredients with a variety of distinct spices and cooking techniques used by the Malaysian and Indonesian community. Delivering its signature tang, aromatics, spice and herbal savour.

Nyonya cuisine was created in the 15th century. It was the marriage of Chinese immigrants and the indigenous people of Southeast Asia that birthed these vibrant new flavours. Within these families, daughters were called Nyonya, and their sons referred to as Baba. In ancient society, the women took charge of the kitchen, and gradually integrated the local taste and food culture with the eating habits and practices of the Chinese.

Animism inspired the development of Nyonya pork dishes. The unique aspect of Nyonya foods is the combination of Southeast Asian cuisine and Chinese cuisines: the extensive use of spices and herbs, or the utilisation of Chinese food ingredients such as bean paste in cooking. By nature, most of Nyonya dishes are bright, colourful, and intensely flavourful. The story of interracial marriage, along with the layered flavours of Nyonya cuisine, is a fascinating intersection of food culture.

Culinary Directors – Tinoq & Dylan

As the culinary directors of Bibi & Baba, Tinoq and Dylan devote themselves to bringing the most authentic and traditional Nyonya dishes to Hong Kong. The menu not only presents popular Nyonya dishes, such as Nyonya Laksa, Kueh Pie Tee, Nasi Lemak, Penang Prawn Noodles, 5 Spiced Meat Rolls, and more. There are also classic Nyonya dishes that are rarely seen in Hong Kong: Butterfly Pea Flower Rice, Assam Fish, Stinky Bean stir-fried with Shrimp, Ayam Buah Keluak, Sotong Masak Hitam, Crab Meat, Bamboo Shoot, and Bakwan Kepiting. You won’t see the likes of Bak Kut Teh and Hainanese Chicken Rice on Bibi & Baba’s Menu, because these are more quintessentially ​Singaporean and Malaysian foods​, not part of Nonya cuisine.

Duo Tinoq and Dylan created PasirPanjangBoy, a private kitchen with the same name in Singapore and a secret place that is prized by gourmands. An intimate experience with only a table of 8-10 people served at a time. Due to the limited, refined menu, the restaurant is in high demand. JIA Group CEO Yenn Wong was first introduced to them two years ago through a friend and was deeply impressed: “The dishes are delicious, the energy and personal style of the two are also a highlight.”

PasirPanjangBoy is actually considered a side hobby for both founders; they are well-known makeup artists in Singapore. They have worked with countless celebrities, including Constance Lau, one of the cast in the hit movie “Crazy Rich Asians.” The red carpet makeup looks that premiered in Los Angeles and Singapore were created by them. Tinoq is a cheerful, lively, and humorous character, a descendant of North Indian, Thai Chinese heritage. His multicultural background gives him a natural affinity for Nyonya cuisine. He fell in love with cooking at a young age under the influence of the women of his family. While he still works as a makeup artist, he treasures being able to cook for his relatives and friends in his spare time.

Thirteen years ago, Dylan joined Tinoq’s work team. After being inspired by him, they began to cook together, and as a result, formed the now-iconic partnership we see today. Tinoq said although he has been a makeup artist for many years, many of his clients have tasted his dishes, and they would often request him to cook for their birthdays or parties. He feels immense joy seeing others eating happily. As requested by their fans, they began accepting reservations four years ago. They arranged their living room in traditional Nyonya style and hosted friends and relatives every weekend. What they didn’t know is that they unintentionally started a new venture in private cooking. The reason why the duo goes by the name PasirPanjangBoy is simple, it is named after the rural village in Singapore where Tinoq grew up.


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