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Here is a traditional painting category, the still life, invigorated with elements of exotic Asian cuisine. On the steamer is the entrée, the clawed lobster steamed for the carapace to exude a golden red glow, and luscious slow-roasted tomatoes placed on the white tablecloth fill in for added colour. The still life is complete with fresh salad and cucumber, adorned with two whorls of white chrysanthemum giving a very delicate and seasonal touch.

Born in Shanghai and studied at Sin Hwa Academy, Khaw Sia was trained privately under Sir Russell Flint of England in 1933. He held his first solo in Penang in 1955 and received numerous awards from Le Salon Paris (1956), Summer Salon 14th annual exhibition at the Royal Institute Galleries, London (1957) and National Society 25th Exhibition, England (1958). A member of the American Orchid Society, he is well known for his painting of orchids. His passion for orchids resulted in him travelling extensively to Taiwan, Philippines, Hong Kong, Thailand and Indonesia, looking for new species for his garden and capturing their beauty on paper.