As you guys probably know, I’m thoroughly intrigued and in awe with the heritage and culture of the Peranakans. From furniture, to beadwork and embroidery, to jewelery and silverware, the nyonyas and babas of the not-too-distant past decorated their lives to such levels of luxury and extravagance, it is almost unthinkable, put in today’s context. This royalty-like lavishness is perpetuated in everything that they ate and used. For me, nothing speaks more about a culture than its food. Peranakan cuisine is most certainly a sparkling jewel amongst Southeast Asian culinary delights, a melting pot of many others with the Chinese and Malay cuisines as their primary influences, alongside others like Portuguese, Thai, Indonesian and even Dutch, depending on the region. What’s more interesting is the Peranakans developed and maintained different types of porcelain ware that’s been used for every family dining occasion, from the every day lunch and dinner, to eleborated fanfares like Tok Panjang. Even ceremonial ware for offerings to the deities, ancestors and mourning for a newly deceased have their own unique set of crockery, differentiated largely by motifs and color. Made primarily from Jingdezhen 景德镇 in Jiangxi, China, nyonya porcelain ware are largely influenced by the “famille rose” 粉彩 coloring style during the Kangxi period, accentuated by the bold use of colors. The favorites amongst the Peranakans include fuchsia pink, turquoise green, yellow, cobalt blue and purple. The Peranakan Museum located along Armenian Street houses a lovely collection of peranakan porcelain ware especially the colored ones, is a good place for one to begin to get to know more on what and how the Peranakans eat.