The slow death of Peranakan cuisine?

SMU Provost and Lee Kong Chian Chair Professor of Social Sciences Professor Lily Kong was interviewed for an article on the “slow death” of Peranakan cuisine. Sharing her views on issues such as the authenticity of Nyonya cooking and the Peranakan identity, Prof Kong said: “it is unrealistic to expect that there can be no change in any culture – but when (cultures) morph too quickly, the effect can be jarring to some parts of a community who recall the halcyon days.” She added: “It can help when the food is explicitly acknowledged as fusion - it signals to people that the restaurant recognises the evolution and creative licence taken, as opposed to claiming a singular authenticity.”