Straits Chinese cuisine is a conglomeration of many other culinary disciplines, bringing together elements from traditional Malay, Chinese, Indian and even Thai cooking to create the eclectic spread of visually stunning and mouth-watering dishes, both sweet and savory, which bear testimony to the glorious cultural heritage and lavishly colourful lifestyles the Babas and Nyonyas of the yesteryears were so well-known for. Many Peranakan dishes are characterised by their rich and robust flavours, be it the tingling sourish hues from asam-based dishes, to the fiery heat from sambal belacan-inspired creations, or the collagen-packed soups. This is usually perpetuated through the liberal use of spices, herbs, condiments and seasoning, all aimed at pushing the limits of one’s palate sensations and experience. Once in a while, we come across a dish seemingly more “subtle” when compared to the others amongst its ranks. A pearl in tranquil elegance amongst the bedazzling glittering of the other gems. Jiu Hu Char must surely be one such dish.