In the lead-up to Malaysia Day on September 16, Kuala Lumpur-based lecturer and polymer clay artist Martina Chua has created intricate miniature sculptures of iconic Malaysian dishes to celebrate the country’s multicultural heritage. At 54, Chua, who has roots in Sarawak, uses her art to highlight the unifying role of food in Malaysia’s diverse society.

Chua’s miniature creations include three variations of nasi lemak—bungkus, biasa, and special, the latter typically served with fried chicken—as well as colorful Nyonya kuih. Each piece requires detailed craftsmanship, with a Nyonya kuih taking about 15 minutes to shape, while a nasi lemak sculpture can take over an hour to complete before being baked and glazed. These culinary artworks reflect not only Malaysia’s rich food culture but also Chua’s personal history. She recalls her Nyonya grandmother making kuih from scratch during her childhood in Miri, Sarawak, infusing her work with familial sentiment.

For Chua, Malaysia Day holds special significance as the date the country came together as a united whole, distinct from National Day on August 31, which marks independence. Growing up in a multicultural environment, she sees food as a powerful medium that bridges differences among Malaysians from the Peninsular, Sabah, and Sarawak. “Food has an extraordinary way of bringing Malaysians together—it is our universal language of connection,” she said in a recent interview.

Chua also points to moments when food has galvanized national solidarity, such as the widespread support for Malaysian chef Zaleha Kadir Olpin during the 2018 MasterChef UK competition. Olpin’s traditional nasi lemak with chicken rendang was controversially criticized by a judge for not having crispy chicken skin, prompting Malaysians from diverse backgrounds to unite online in defense of the dish’s authentic preparation, which involves slow cooking rather than frying.

Looking ahead, Chua envisions creating a detailed diorama capturing the lively atmosphere of a mamak stall during a major badminton match, complete with miniature nasi lemak, roti canai, teh tarik, and cheering fans. She describes this scene as the essence of Malaysian unity and passion.

Chua began working with polymer clay during the early COVID-19 pandemic when travel restrictions prevented her from returning to Miri for Chinese New Year. To ease her homesickness, she sculpted miniature versions of the family’s traditional steamboat dinner, which grew into a broader artistic pursuit tied to cultural preservation.

As a food and beverage lecturer, Chua combines her research on traditional Malaysian cuisines with her sculpting to educate younger generations. She emphasizes the importance of heritage cuisine and the everyday moments of connection food fosters. “Through my clay art, I want to celebrate these simple, everyday connections,” she said. “It reminds us that harmony is not about agreeing on every single issue, but about choosing to appreciate the wonderful things we share.”