• Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences.[44] Spices, aromatic herbs and roots are all used in Malaysian cuisine.
• Penang cuisine
• Ipoh cuisine
• Peranakan cuisine combines Chinese, Malay and other influences into a unique blend.

Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as citrus, mint, coriander (also known as Chinese parsley), and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and lemongrass. Cooking methods include stir frying, boiling and steaming.

East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes with the exception of Japanese food. Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,[4] all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines.