Part I of this volume looked at how successive waves of Chinese migration changed the eating habits, food vessels and reception of foreign foods in Singapore. Through the study of porcelains on which food was served in hawker centres and coffee shops, it was possible to understand the consumption habits of Singaporeans in the past and present. While Part I focused on material culture, Part II looks closely at indigenization and hybridization of foreign originated food coming in Singapore. The overseas migration of food cultures from the host country is not an unmitigated process. The audience and consumers in the destination society re-interprets the aesthetics, taste and symbolisms behind those foods and indigenize them according to their own local traditions and cultural norms.