“There are three key influences that have shaped the history of Malay cuisine in Singapore. Firstly, our geography defines our food — we eat what is available or accessible. Secondly, the Malays have developed a deep indigenous knowledge of the local flora and fauna over the centuries, resulting in a cuisine that features ingredients sourced directly from the land and sea. Finally, Malay cuisine has been shaped by faith and belief systems,” he elaborates.
If there’s one person who can tell you all about the history of Malay cuisine and culture, it’s Khir Johari — former vice-president of the Singapore Heritage Society and respected heritage consultant, speaker and collector of Malay artefacts.
A numbers geek at heart, he holds a mathematics degree from Santa Clara University and a Masters in Education from Stanford University. By day he’s the director of investment management firm Chersonese Capital; by night he’s a researcher and historian who conducts food trails around Kampong Gelam to share his knowledge on Malay heritage with a focus on Malay food ethnology.
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