The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine

Abstract

Nyonya cuisine is widely spread in the Malay Archipelago which is known as fusion of Chinese immigrant and local Malay cuisine. The cuisine has been established and developed with globalisation and movement of people in the region. Furthermore, it is identified as cultural product or image of the society which represents the identity of the people in the society. This study is to understand the establishment and development of Nyonya cuisine in line with the migration of the Peranakans in the Malay Archipelago via the exiting literatures. Data collected are from secondary sources, derived from relevant literatures, media and academic articles and authorised websites relevant to Nyonya cuisine and the Peranakans in the Malay Archipelago. The authors’ observation is also used to grasp the distinction in Nyonya cuisine. As results, Nyonya cuisine is a representative result of cultural hybridisation by migration of the Peranakans into the Malay Archipelago, geographical proximity and political factors. Nyonya cuisine today is further developing along with the influx of global culture into the region which fosters rejuvenation and exchange of cuisine.