Malaysia is a hub for food lovers, with its different communities offering various delicacies.
From the popular nasi lemak and roti canai to sweet treats like kuih, there is always something for everyone.
"Food has an extraordinary way of bringing Malaysians together - it is our universal language of connection. Nasi lemak is the perfect symbol of our collective identity - a dish loved by every Malaysian regardless of background.
"Nyonya kuih holds a deeply personal meaning for me as I am a quarter Peranakan.
The vibrant colours and rich flavours of Nyonya kuih represent a beautiful harmony born from the blending of Chinese and Malay cultures," said Chua during an interview from Mont Kiara in Kuala Lumpur recently.
The treats also bring back fond memories of her childhood in Miri, Sarawak, where her Nyonya grandmother would make kuih from scratch on weekends.
"Cooking for us was her love language, and those sweet memories are woven into every piece I sculpt today."
"While National Day on Aug 31 marks our independence, Sept 16 is the historic day our country truly came together as one big family," says the Sarawakian.
Growing up in Miri, living alongside people of different cultures was simply a way of life, says Chua.
"Creating these miniature local foods in clay is my little way of honouring our culture, bridging East and West Malaysia, and showing how our diversity makes us stronger together."
For the upcoming celebrations, Chua has created three classic nasi lemak variations: banana-leaf-wrapped nasi lemak bungkus, the familiar nasi lemak biasa enjoyed at local stalls and kopitiams, and nasi lemak special served with crispy spiced fried chicken.
Each tiny dish requires patience and attention to detail.
A Nyonya kuih takes about 15 minutes to shape, while a nasi lemak can take more than an hour as she sculpts each component individually before assembling them. The polymer clay is then baked for 45 minutes, cooled and finished with glazes.
Bonding over food
Chua believes food remains one of the safest spaces for Malaysians to bond over.
"We may have our differences, but the moment we sit down at a table together, food instantly connects us," she says.
Chua remembers how Malaysians came together to support Malaysian-born contestant Zaleha Kadir Olpin, who served a traditional nasi lemak with chicken rendang dish in the 2018 reality TV series, MasterChef UK.
One of the main judges, Gregg Wallace, eliminated her because he insisted the chicken skin was "not crispy"!
"Do you remember how fast our nation reacted? Malaysians of every background joined together online to set the record straight – explaining that rendang is slow-cooked, not fried! It was a funny yet powerful moment that showed just how fiercely protective we are of our shared culture. Food is a sacred part of our identity, and defending it together brings us closer as one family."
Chua's dream creation would be a detailed diorama of a mamak stall on a big badminton night, complete with miniature tables, roti canai, nasi lemak, teh tarik and Malaysians cheering for their national shuttlers.
"You aren't truly Malaysian until you have experienced the electric energy of a mamak stall during a big badminton match," she says. "That raw, passionate unity is the ultimate picture of Malaysia to me, and capturing it in clay would be a dream."
Chua says the beauty of Malaysia is how food helps people bond.
"When we share a meal, we forget about our differences and simply enjoy the moment together. It brings back happy memories of home that every Malaysian can relate to.
"Through my clay art, I want to celebrate these simple, everyday connections. It reminds us that harmony is not about agreeing on every single issue, but about choosing to appreciate the wonderful things we share."
Chua's interest in polymer clay began during the 2020 movement control order, when travel restrictions kept her from returning to Miri for Chinese New Year. Missing her family, she recreated their steamboat reunion dinner by hand-sculpting 12 miniature dishes.
What began as a hobby has since become a meaningful way to preserve local culinary heritage.
As a food and beverage lecturer, she also researches traditional food culture and forgotten recipes with her university students.
"Through my clay art, I want young Malaysians to understand and appreciate our heritage cuisine in its true and original form," she says.
Small but meaningful
These miniature nasi lemak are almost too cute to eat! Photos: Martina Chua
Chua's miniature Nyonya kuih pieces pay tribute to her Peranakan heritage and the traditional treats her grandmother made.
Photo: Martina Chua
Chua's hobby has grown into a way for her to preserve and celebrate Malaysia's culinary heritage.
Photo: The Star/Sheela Chandran
When we share a meal, we forget about our differences and simply enjoy the moment together, says Chua. Photo: The Star/Sheela Chandran
Zaleha Kadir Olpin said she is still recognised as the rendang lady from MasterChef UK. Photo: Filepic
Malaysians show their patriotic spirit by carrying the Jalur Gemilang. Photo: The Star/Zulazhar Sheblee
