Continental food

Due to the wide variety of cultures that have settled in Malaysia, eating dishes that reflect their own characteristics and specialties has emerged as one of, if not the, highlights of a visit. Malaysia was a designated stop on the world's spice trade route even in antiquity. In order to create a unique flavor that can only be found here, local foods combine flavors from all across the known world. Food from all over the world is still able to pass through this global intersection, so having an Indian breakfast, a Nyonya lunch, and a Korean dinner is entirely feasible.

The three main ethnic groups in Malaysia—the Malays, the Chinese (most of whom came from the eastern coastal regions of Guangdong and Fujian), and the Indians—all have distinct culinary traditions that are typically reflected in the cuisine of Malaysia today (who mostly migrated from Tamil Nadu).

Here, fusion cuisine is a way of life. What constitutes "local" or "Malaysian" food in Malaysia can be hotly debated because the country's cuisine draws inspiration from so many different places (even before the advent of social media). Tom yam is an effective contrast. Although this spicy and sour soup is well-liked in Malaysia, it is largely known that it originated in Thailand. But many of the other dishes on this list are also well-liked regional dishes in Singapore, Indonesia, and Brunei, which are close by.