Cuisine

Malaysia's cuisine reflects the multiethnic makeup of its population, and is defined by its diversity. Many cultures from in Malaysia and the surrounding areas have greatly influenced Malaysian cuisine, with strong influence from Malay, Chinese, Indian, Thai, Javanese, and Sumatran. Much of this is due to Malaysia being a part of the ancient spice route. The cuisine is very similar to that of Singapore and Brunei, and also bears resemblance to Filipino cuisine. The different states of Malaysia have varied dishes.

Sometimes food not found in its original culture is assimilated into another, for example Chinese restaurants in Malaysia often serve Malaysian dishes. Food from one culture is sometimes also cooked using styles taken from another, This means that although many Malaysian dishes originate from one culture, they have their own identities. Often the food in Malaysia is different from the original dishes, for example Chinese food is often sweeter in Malaysian versions than the original. The Peranakans, Chinese who moved to Malaysia centuries ago, have their own unique food, blending Chinese cooking techniques with Malay ingredients.

During a dinner food is not served in courses, but all at once. Rice is popular in many Malaysian dishes. Chilli is commonly found in Malaysian dishes, although this does not make them spicy. Noodles are also common. Pork is rarely used in Malaysia, because of the large Muslim population. Some celebrations have food associated with them, and mooncakes are often eaten during Mooncake Festival.