FINE DINING RESTAURANTS and heritage hotels are the main exponents of new fusion Nyonya food in Penang. In this article, I shall give my personal comments on some of these dishes and leave it to Penang Monthly readers to decide which, to them, are considered Nyonya. The prices are obviously different, but this is not a factor in my consideration. Quite often the presentation of the more highly-priced dishes is better, but there is often little or no innovation made to them. The other factor is the adoption of modern cooking techniques from other cuisines, e.g. sous vide in preparing their food.
Innovations and modifications made to Nyonya dishes are necessary if the cuisine is to survive; however, only those that are accepted by the community will thrive. Be that as it may, such changes would do better if they respect and maintain clear links to Nyonya traditions. Modifications can be grouped under the following: Western/foreign influences, labour-saving dishes and Nyonya derivative food.
