Baba Nyonya (also known as Peranakan or Straits Chinese) refers to the descendants of Chinese immigrants who came to Southeast Asia, particularly the Malay Archipelago, starting from the 15th century. Over time, they integrated with local Malay populations and adopted many aspects of local culture while maintaining Chinese customs. The term "Baba" refers to the male descendants, and "Nyonya" refers to the female descendants. One of the most prominent aspects of Baba Nyonya culture is their distinctive cuisine, known as Peranakan cuisine. This fusion of Chinese and Malay culinary traditions creates a rich, flavorful, and often spicy food culture. Key ingredients include turmeric, lemongrass, chili, coconut milk, and a variety of herbs and spices.

In the early 20th century, many Baba Nyonya families, particularly those with economic means, employed Hainanese chefs to cook for them. This was especially true for Peranakan (Baba Nyonya) families who ran businesses such as restaurants, where food quality was a key part of their social and economic standing.

Baba Nyonya families have incorporated Hainanese-style dishes into their own meals, as the two culinary traditions shared some common ingredients and techniques. Chicken rice (from Hainan) became popular among the Peranakan and local populations, and the Hainanese chefs would often cook it for the Baba Nyonya families.