Diversity in Southeast Asian Serving Vessels

  • Tai Wei Lim


This chapter looks at the different materials used for making food-serving wares in Southeast Asia (including Singapore). They range from traditional and primitive (but also eco-friendly vegetation and plants) to plastic, cast iron/stainless steel and porcelain. The chapter also explains how the different qualities of food and the way they are prepared sometimes determines the kind of vessel used to hold the cooked food products.


Porcelain Clay Plastic hawker 


  1., “Meander, Cloud and thunder pattern—yunwen or leiwen” undated in the Gotheburg website [downloaded on 1 January 2018], available at
  2. Lim, Tai Wei, “The Chinese Community: Huashe and its Contributions” in Singapore-China Relations 50 years edited by Zheng Yongnian and Lye Liang Fook (Singapore: National University of Singapore East Asian Institute), 2016, pp. 201–226.CrossRefGoogle Scholar

Copyright information

© The Author(s) 2019

Authors and Affiliations

  • Tai Wei Lim
    • 1
  1. 1.Singapore University of Social SciencesSingaporeSingapore

Personalised recommendations