This publication is divided into two sections. Part I looks at the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In the meal tables found in the ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The writing looks at the relationship between those utensils, the food or drink that are served, as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. Part II focuses on the indigenization of foreign foods in Singapore, using two case studies of hipster food—Japanese and Korean.