Although relative newcomers in the local dining scene, Malaysian cuisines have made quite successful in roads in the minds and the palate of most people because of their affinity with local cookery. Indeed, despite their lavish use of spices and coconut, the ingredients of most of their offerings are quite familiar and readily available locally.
Certainly, one of the reasons for their resurgent popularity is the frequent food festivals of Singapore and Malaysia which are held in most hotels. Singapore in particular has raised the bar so to speak in the region, by making their cuisine one of the come-ons for their tourism program. The Malaysians are likewise doing the same.
Dishes:
Fried Koay Teow
Nasi Lemak
Roti Canai