<p>What does an American missionary have to do with Hainanese Chicken Rice in Malaysia? More than you ever thought possible.</p><p>In this season finale, we follow Malaysia's story up to the beginning of the 20th Century. The full occupation of the Malay peninsular is in Britain's sight. Spurious contracts, military force and secret conventions render the Malay rulers powerless. At the same time, war is brewing in China, leaving many to seek refugee in the comparative safety of Malaya.</p><p>We speak to chef Xianji Chen on the unique chicken rice stylings of Melaka. We also hear from Tan Tee Yong and Sherine Tan, owners of Happy Garden Restaurant in Penang, Yong shares his experiences of fusing British and Chinese culinary traditions and discusses his fears that the future of our food culture comes down to packaging.</p><p></p><p><strong>Resources and References</strong></p><p>A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya</p><p>Lee, E., Wong, S.P., Laxman, L. Language Maintenance and Cultural Viability in the Hainanese Community: A Case Study of the Melaka Hainanese (2014). Athens Journal of Humanities &amp; Arts, Vol. 1, no. 2 pp. 157 – 168, <a target="_blank" rel="noopener noreferrer nofollow" href="https://doi.org/10.30958/ajha.1-2-6">https://doi.org/10.30958/ajha.1-2-6</a></p><p>Hoe Kee Chicken Rice - 468, Jalan Hang Jebat, 75200 Melaka, Malaysia</p><p>Happy Garden Restoran - 206b, Jalan Batu Ferringhi, Kampung Batu Feringgi, 11050 Batu Ferringhi, Pulau Pinang, Malaysia</p><p></p><p><strong>Credits</strong></p><p>Hosted by Dr Noby Leong and Philip Gibson</p><p>Produced by Dr Noby Leong and Philip Gibson</p><p>Sound Design by Jack Barr</p><p>English Dub by Liu Ziyang</p><p><em>Satay? Okay! </em>is produced by Kopi Productions Limited</p>