The ultimate guide to Eurasian culture

Most of us would think of Eurasians as those of Kristang descent, which sprung from Portuguese and Malayan intermarriages. But the term Eurasian itself was originally coined by the British during their rule in India to refer to people born to a British and Indian parent. Today, it can refer to anyone with Asian and European ancestry no matter the mix – be it Malay-Portuguese, Chinese-French, or Indian-British.

In Singapore, Eurasians are also known colloquially as “Orang Serani” (Malay) or “Sek Kia Ni” (Hokkien).

Eurasian cuisine is characterised by popular stews, curries and mince recipes, strongly influenced by places like Malaya, Portugal and England. In the past, recipes are kept secret and passed down generations - but more cookbooks are being published now, which helps to keep the culture alive. 

Julia D'Silva, Chairperson of the Heritage and Cultural Committee at the Eurasian Association, says: “As with most Peranakans, Eurasians tend to believe that only their grandmother’s or mother’s recipes are the best. So they don’t want to share. However, as chef Damian D’Silva always says, how can your heritage be preserved if you take the recipes to your grave?" 

The dish synonymous with Eurasian culture is devil’s curry, or “kari debal”. The spicy curry is flavoured with candlenuts and vinegar, originally made from Christmas leftovers like ham and sausages. It accompanies these savoury tastes with gingery and tangy flavours that arise from its blend of onions, lemongrass, turmeric, candlenut and galangal.

Other signature dishes include feng (a stew made with pig's innards), shepherd's pie, and kueh kochi (a dessert made with glutinous rice flour, coconut fillings and palm sugar). 

Most Singaporeans will drive to Malacca for Kristang cuisine. But there are few authentic Eurasian restaurants in Singapore for you to discover Eurasian cuisine. 

Chef Quentin Pereira helms his namesake restaurant, housed in the same building as EHG. Some of his best dishes include Debal Galinhia (chicken devil curry) ($21.80), a chicken dish made of its potent blend of spices. Another highlight is the hearty Ros Beef ($25) with traditional pot roast with a boldly spiced gravy. 

For affordable Eurasian delicacies, check out Popo & Nana's Delights at Maxwell Food Centre, offering dishes like the devil's curry and fish moolie (a Portuguese coconut curry with Indian and Eurasian influences) from $6 per set. 

With their European heritage, most Eurasians are of Roman Catholic faith. Eurasians celebrate traditional Christian festivals such as Lent, Easter Sunday and Christmas. 

Eurasians are associated with music and parties, which make an important part of family and friends bonding. From birthdays to anniversaries, house-warming and New Year, they love a good party as much as everyone else.

Since many Singapore Eurasians practise the Catholic faith, wedding rites for Eurasian couples are performed by the church. Thus, Eurasian weddings are usually held on Saturday to fit the schedule of the Catholic church.

The newly-weds are sent with showers of confetti as they drive away in their wedding car - with cans and bottles being tied to the bumper, diverting all attention to the couple. 

Due to the many similarities, many people get confused between Eurasian and Peranakan culture. 

Here's a short refresher: Peranakans can trace their origins to 15th-century Malacca, where their ancestors were Chinese traders who married local Malay women. Eurasians, on the other hand, is made up of people who have mixed European and Asian lineage and have been present in Singapore since the early 19th century. There first Eurasians arrived a few years after the British founded Singapore in 1819, and hailed mainly from Penang and Malacca.

In terms of food, Julia explains to us: “Eurasian food was influenced by their many and various cultural roots from both East and West. They borrowed, adopted and adapted from all these sources and made something Singaporean with a Eurasian stamp. Peranakan cuisine was influenced mainly by the Malays, but they also borrowed from others. Sugee cake, pang susi, pineapple tarts, and kaya were all borrowed from the Eurasians." 

If you’re curious about Eurasian culture, head to the newly revamped Eurasian Heritage Centre, which has been renamed as the Eurasian Heritage Gallery (EHG).

“The revamped EHG educates visitors on everything they need to know about Eurasians in Singapore – their roots, how the community was established, how they contributed significantly to Singapore’s growth as a nation, how their culture, food, and lifestyle are influenced by their mixed marriages and immersion in a mixed community, and how they are so Singaporean in every way,” says Julia D’Silva, chairperson of the heritage committee in the Eurasian Association. “The Eurasian community has been and remains a significant thread in Singapore’s social fabric.”