Mediacorp's Emerald Hill – The Little Nyonya Story to premiere on Chinese streaming platform Tencent Video in end-2025
This makes Tencent Video the digital home for both the original 2008 hit The Little Nyonya and its acclaimed spin-off, allowing viewers new and old to experience the entire Nyonya saga in one place.
This landmark streaming deal strategically complements the show's upcoming premiere on SMG's Dragon TV, announced last month, allowing the show to reach both television and digital streaming viewers.
Emerald Hill drew over 1.67 million viewers on mewatch and Channel 8 upon its debut in Singapore earlier this year, making it the most-watched local Chinese drama on these platforms in five years.
This statistic excludes viewership on regional and global platforms like Netflix Singapore, where it made history as the first Mediacorp Chinese drama to debut at No 1, a position it held for four weeks out of a total of seven consecutive weeks on the streamer's Top 10 TV Programmes rankings.
'As a spin-off to The Little Nyonya, a classic IP that holds precious memories for a generation of viewers, Emerald Hill continues the legacy with polished production and a gripping storyline,' said a Tencent spokesperson.
'We're confident it will captivate both new and returning audiences with its blend of Nanyang charm and modern storytelling, and become a new icon on Emerald Hill.'
Virginia Lim, chief content officer of Mediacorp shared: 'Our ambition has always been to bring the Singaporean voice to the world stage, and this landmark deal with Tencent Video is a proud milestone in that journey.
'Now, millions of viewers can experience both the beloved original, The Little Nyonya, and its new chapter, Emerald Hill, on the same platform, creating a wonderful bridge between its original fans and a new generation of viewers.'
Produced by Mediacorp, Emerald Hill is a spin-off of the beloved 2008 hit The Little Nyonya. Set within the opulent confines of a sprawling Peranakan mansion, Emerald Hill unfurls across two gripping murder mysteries and the entwined lives of three Little Nyonyas – a story of legacy, betrayal and love that spans generations.
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BETH'S HOTCAKE, HOUSE JAM S$17 Made with poolish (a pre-ferment that adds depth) that's fermented for 24 hours, Beth's hotcake is tender, fluffy, and has a pleasant tang. We enjoyed the texture and its slight sourness. However, on a separate visit, our colleague found hers to be overly fermented, with a slight bitter edge. Additionally, the accompanying honey soy maple dressing didn't quite gel with the rest of the plate. The umami undertones clashed with the fruity strawberry rhubarb jam and tangy hotcake, making the dish feel slightly disjointed. We appreciate the ambition to offer something different – but this one's an acquired taste. SOUR CREAM FRIED CHICKEN, TOMATO, S$24 This starter is everything we want in fried chicken: Crispy, well-seasoned, and moreish. Tossed in a tangy sour cream seasoning, the slight acidity keeps it light and appetising. It's served with a house-made tomato sauce that packs a savoury punch – great for sharing, but you might not want to. BEEF CARPACCIO, PEPPERS S$26 A composed plate featuring tender Angus chuck – same as what's used in the sandwich – and marinated red and green peppers. The flavours are well-balanced, with a touch of heat and tang from the peppers. TOMATO & CLAMS PASTA, S$27 Inspired by Chia's MasterChef audition dish, this pasta features Venus clams in a rustic tomato sauce finished with kaffir lime oil and crunchy breadcrumbs. It's made with supplier-sourced gemelli – a shame, as we were hoping for Amanda's handmade strozzapreti. The tubular pasta also wasn't al dente enough. The couple say they hope to make fresh pasta in-house one day. During our tasting, the sauce was flavourful and homey; however, a takeaway portion we tried later was noticeably under-salted, again highlighting some consistency issues. MULBERRY & OLIVE OIL CAKE, S$17 This rustic dessert really hit the mark. The citrus olive oil cake was moist and crumbly, pairing beautifully with a mulberry-bay leaf sorbet that was bright, herby, and just tart enough. A thoughtful, well-balanced finish to our meal. So far, the desserts here seem to outshine the savoury stuff. TART OF THE DAY, S$11 On our visit, the daily dessert was passionfruit custard with whipped mascarpone, over strawberry rhubarb jam in a house-made tart base. Beautifully piped and visually stunning, though we wished the passionfruit was a touch more tart to cut through the sweet cream. Still, a pretty and enjoyable dessert. STRAWBERRY RHUBARB MATCHA LATTE, S$9 While the matcha base was rich and creamy, the strawberry rhubarb jam was barely perceptible. Additionally, the drink diluted quickly due to the generous amount of small ice cubes – a feedback that their barista has taken into account. APPLE PIE HOJICHA LATTE, S$8.50 This one's better executed: The apple pie jam came through nicely, offering warm cinnamon notes that complemented the roasted hojicha. Beth is at 134 Casuarina Rd, Singapore 579522. Open weekdays 10.30am - 3pm & 5.30pm - 9pm; weekends 9am - 9pm. Closed Tue. WhatsApp 9770 1134. More info via Instagram.
