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Khaw Sia had done several compositions of cooked crabs or lobsters, though one suspects that it was done to explore the relationship between the orange-red colour against the white chrysanthemum rather than for portraying gastronomic relish. The hard shell contrasts with the shape of the wine jar, which is telling as seafood goes well with wine. The white chrysanthemum, if made into a drink, may provide the ‘balancing’ one needs after all the heavy food and drinks.