26/02/2026

THURSDAY | FEB 26, 2026

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Peranakan , Nyonya heritage at risk of disappearing

Ű BY SIVAA TANGAI RAJU newsdesk@thesundaily.com

PONTIAN: The act of labelling food sold at Ramadan bazaars, including listing ingredients, preparation dates and trader details, is gaining traction as an effective method to safeguard consumers and curb food poisoning cases in Johor. The practice, which gained attention following a Facebook post by the Food Safety and Quality Division of the Labuan Federal Territory Health Department, highlights the potential benefits of increased transparency in food handling. Most consumers say the MALACCA: The Peranakan heritage, intricate beadwork and Nyonya culture continue to draw tourists and locals alike but artisans say the traditions behind the city’s celebrated identity are slowly disappearing. Tham Siew Inn Artist Gallery co-founder Tham Ze King, said young Malaysians are increasingly disconnected from traditional art, often viewing them as decorative objects rather than carriers of cultural knowledge. “Personal taste needs to be shaped and refined, just like any other sense. To delve deeply into aesthetic appreciation may have become a luxury that many cannot afford these days. Individuals walk in and find our creations overwhelming or feel completely disconnected. “However, international visitors appreciate and support what we create, as they are better educated in art. Not everyone needs to be an artist or traditional craftsman, but appreciating the effort, creativity and culture behind artworks is a rewarding experience in itself.” He also said sustaining interest through workshops or internships has become increasingly difficult due to limited resources, emphasising that traditional artisans need stronger cultural and educational support to remain relevant.

o Shifting consumer preferences pushing centuries-old skills into oblivion

the Stadium Mini Pontian Ramadan bazaar. Amyza Nur Nasha Binti Omar, 26, said the move could strengthen consumer confidence and expressed hope that more traders would adopt the practice to ensure food safety. “For me, this is necessary and long overdue. I have yet to see any traders in my area do so.” However, trader Nor Usma Sapingi, 40, said the measure may not be fully practical, given that most food is prepared on-site, adding that additional costs would patience to continue the work has been a constant challenge. “I tried to pass on the skills to the young generation, but many of them are impatient and do not stay long enough to fully learn the craft. “Honestly, it takes years of practice to master the techniques, and most youth today are looking for faster results.” Jonker Street shop owner Jenny Lim, who runs the Funky Munky gallery, said shifting consumer preferences towards modern designs have pushed heritage crafts further into the background. “Individuals today prefer new and modern items because they are fashionable, not necessarily because they appreciate tradition, which makes it harder for handmade and artisan products to stand out in shops that sell both modern and

products, but also as knowledge, labour and cultural memory. Exposure to art, history and aesthetic appreciation should not be treated as something optional or elitist. “When (the public) understand why things are made in a certain way and the time and effort involved, appreciation comes more naturally.” As craftsmen age without apprentices, heritage practitioners say centuries-old skills are at risk of being lost. Jonker Colour Beads and Nyonya Shoes Shop director Joyce S.P. How said preserving bead and shoemaking traditions have become a race against time, as fewer youngsters are willing to invest years in mastering the craft. “Although there is demand for handcrafted items, finding someone willing to dedicate the time and practice would make it easier to provide feedback or lodge complaints if the food purchased is found to be stale or unsafe for consumption. Retired soldier Samsuri Sarip, 68, said labels showing ingredients and the time food is prepared provide greater transparency for consumers. “At least we know when the food was cooked and what ingredients were used. “If any issue arises, it is easier to refer to the information and file a complaint,” he said when met at

Lim showing a traditional congkak board alongside handcrafted materials at her shop. – SIVAA TANGAI RAJU/THESUN

“Even in shops that carry a mix of products, highlighting the story and labour of handcrafted pieces could help keep traditions alive,” she said, adding that awareness is crucial to sustaining heritage trades.

traditional goods.” She added that preserving Malacca’s artisan culture requires deliberate efforts to tell the stories behind the crafts, rather than treating them as mere retail products.

“Art and craft should not be seen only as decoration or tourist Consumers express approval over labelling of food at bazaars

said there is currently no law or regulation requiring Ramadan bazaar traders in the state to label the food they sell. He said such labelling is generally mandatory for fully processed food products, such as factory-manufactured items, unlike most Ramadan traders who prepare food on-site. However, he said traders are encouraged to take the initiative, as labelling would make it easier for customers to contact and trace them in the event of any untoward incident. – Bernama

be involved in producing the labels. “It’s a good move, but it requires capital because we have to print the labels for the food containers. “Traders with more resources may be able to do it,” said Nor Usma, who has been selling popiah at the bazaar for five years. She acknowledged that the practice could enhance customer confidence and did not rule out adopting it in the future. Meanwhile, Johor State Health deputy director (Food Safety and Quality) Kamarudzaman Ahmad