These nations sit at the intersection of ancient spice routes, a fact that has profoundly shaped their food cultures. For centuries, traders, migrants, and colonizers brought their ingredients, techniques, and traditions to these shores.

The result? A fusion cuisine like no other. Think: the fiery sambals of Indonesia, shaped by indigenous practices but spiked with chilies brought by the Portuguese; or Malaysia’s nasi lemak, a dish deeply Malay at heart but now served alongside Chinese char siu or Indian fried chicken. Even Singapore’s famous laksa reflects this medley, blending Malay, Chinese, and Peranakan flavors into one iconic bowl.

But this rich tapestry wasn’t formed in a vacuum. Colonization not only introduced new influences but also disrupted existing traditions. Under colonial rule, cultural identities were often reduced to simplistic categories, leaving nuanced histories overlooked. In many cases, colonial powers prioritized economic efficiency and control over cultural preservation, causing communities to either blend into a homogenized identity or be relegated to obscurity. Over time, many people within these nations began to lose touch with the rich culinary histories that once defined them. The nuanced stories behind favorite dishes—who invented them, how they evolved, and why certain ingredients became staples—faded into the background.

That’s where Our Makan Identity comes in. Our mission is to reclaim and spotlight the intricate history and geography behind Southeast Asian food. Each article is a deep dive into the untold narratives of these dishes, restoring credit to the cultures and communities that crafted them. By uncovering these truths, we aim to push back against the oversimplifications imposed by colonization and modern global trends. This is more than food—it’s about rediscovering identity, honoring heritage, and telling the full story of a region whose flavors are as dynamic as its people.