KUALA LUMPUR — When it comes to weddings, trust the Peranakans to throw an amazing feast.

Served at long tables, hence the reference of "Tok Panjang,” this food, deeply-rooted in tradition, is a rarity nowadays.

No culinary shortcuts are taken. And of course, it involves tedious, back-breaking work in the kitchen, as dictated by the fussy Peranakan matriarch.

On September 9, you will have a chance to sample these dishes in a special "Melaka Tok Panjang” dinner by Peranakan cookbook author Debbie Teoh at Bobo KL.

The dinner is also a way to raise funds for Teoh who has been invited to Terra Madre Salone del Gusto, organised by the Slow Food in Italy.

"It's a chance to try the wedding dishes that people don't prepare anymore. Most times, they will cook say one dish like the ayam buah keluak, as they're tedious,” explained Teoh.

The dish uses the keluak nuts that give it an earthy, chocolate-like taste. Work starts a few days ahead to prepare these nuts that have to be soaked and hand crushed to extract its umami-laden dark paste.