One of the biggest impact of globalisation is fusion / infusion food where our staples like char koay teow or chee cheong fun (the Malays have also appropriated these dishes and make them with halal specs), especially with the huge new immigrant community from Indonesia, Myanmar, Vietnam, India, Sri Lanka and the Middle-East. Gan Chin Lee switches from his works on immigrants at rest or on the go, to comment on the subtle change in taste, in the socio-economic menu. Inspired by the Tourism Malaysia’s slogan, ‘Cuti-Cuti Malaysia’, and ‘Malaysia Truly Asia’, this is part of his Makan 1Malaysia series. So, you get the self-explanatory Vietnam Ipoh Hor Fun, the Sri Lanka Penang Prawn Mee, the Myanmar Klang Bak Kut Teh, the Indonesian Hong Kong Won Ton Mee, and the Thai Kampung Fried Rice. We also borrowed from others like the tom yam, the Pattaya Fried Rice, Soto Bok. It has been estimated that in the Jalan Alor (Kuala Lumpur) Asian food haven, 70% of the chefs and workers are immigrants, thus it is inevitable that foreign recipes sometimes get into the local menu. Food culture is a living and evolving thing. Gan Chin Lee received his MFA at the Central Academy of Fine Art in Beijing, China, in 2008, where he won the Bronze Award, after his Advanced Studies in Mural Painting at the same academy in 2005. He first graduated with a Diploma in Illustration at The One Academy in 1998. He had a joint exhibition with Samsudin Wahab at Galeri Chandan, Kuala Lumpur in 2010, before staging his first solo, Soliloquy at the Valentine Willie Fine Art, KL, in 2011. His last solo, In-Between, was at Richard Koh Fine Art in 2015. He won the Malaysian Emerging Artists Award in 2009, the Taiwan Toh Yuan Award 2017, the One Academy Platinum Award 2010, and is a finalist at the Saksi competition in 2003, and had taken part in the Dhaka Art Summit 2018, Art Stage Singapore 2016 and Art Toronto 2012. He is lecturing at The One Academy.