Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage. All the ingredients are usually fried and coated in soy sauce, while some versions also incorporate shrimp paste, garlic, fried pork lard, and sometimes even yellow wheat noodles.

Among the numerous theories about the origin of the dish, the most popular claims that it was invented in the Singaporean Teochew community by Chinese immigrants, while the name stems from Hokkien, char meaning fried and kway teow denoting flat rice noodles. 

Assam laksa is a traditional Malaysian fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce.

It has a distinctively tangy taste, which is attributed to tamarind, the sour ingredient generously used to spice the dish. The exact origin of the dish is unknown, but it is believed that it has originated in the coastal areas of Malaysia among the local fishermen who assembled the dish out of available ingredients. 

These Malaysian buns were invented at the namesake bakery in Penang. First marketed as Mexican coffee buns, they consist of a leavened dough that is filled with butter and topped with a layer of coffee-infused buttercream. During baking, the cream top completely covers the bun and creates a thin, crispy coffee layer.

The Mexican conchas allegedly inspired the bun, hence its original name. Soon after they were introduced in 1998, the buns were an instant success. Nowadays, the franchise has spread throughout Asian and Arab countries, and their signature bun is better known as rotiboy or roti kopi.

Satay celup is a traditional Malaysian dish, particularly popular in the Malacca state (also known as "the historic state"), where it is considered a local favorite. It is a self-serve dish, consisting of skewers of marinated meat, raw seafood, or even vegetables that are dunked into a simmering pot of satay sauce.

The sauce is primarily made with peanuts, dried chili peppers, garlic, and palm sugar, but the full recipe differs from one eatery to another. Usually, satay celup is accompanied by barley drinks, coconut water, or herbal tea in order to combat the spiciness of the sauce.

Even though it is traditionally associated with Malaysia and Singapore, this hearty dish stems from the Chinese culinary tradition. In its simplest form, it consists of various pork cuts that are cooked in a flavorful broth which is seasoned with star anise, cinnamon, garlic, and fennel.

It is commonly complemented with tofu puffs or mushrooms and usually comes served with several condiments. Among the numerous stories of its origin, the most probable claims that the Fujian immigrant Lee Boon Teh was the first who started selling the dish in Klang—a city that is recognized as the place where the authentic bak kut teh originated. 

This complex Malaysian dish consists of tinted rice that is served alongside various accompaniments. Although it can vary in color, the rice in nasi kerabu is traditionally blue since it is cooked together with petals of the butterfly pea flower.

The essential accompaniments to rice are shredded vegetables such as long beans, bean sprouts, cabbage, or cucumbers that are generously seasoned with fresh herbs. Other typical accompaniments include salted eggs, fried fish or chicken, sambal, fermented fish paste, grated coconut, stuffed green chilis, or fish crackers.

This classic Malaysian dish combines steamed rice and an assortment of different curries, sides, and condiments. The rice is occasionally seasoned, and the choice of curries includes various combinations of vegetables, meat, or seafood. Traditionally associated with Penang, the dish was initially developed among the Indian community who brought their culinary traditions to Malaysia.

They used to sell and transport the dish using traditional kandar bamboo sticks, eventually giving the dish its current name. Nowadays, nasi kandar is usually prepared and sold at hawker centers across the country and is traditionally enjoyed as a nutritious, warm breakfast.

Mee bandung is a Malay noodle dish that originated in Muar. The dish combines yellow noodles with a thick, spicy sauce that consists of chilies, onions, shrimp paste, and dried shrimps. Each mee bandung is topped with a variety of condiments that typically include halved boiled eggs, shrimps, fishcakes, vegetables, and occasionally beef, while the dish is best finished off with a splash of lime juice.

The term bandung roughly translates as mixed or paired and is not related to a namesake Indonesian city.

Penang version of the dish known as Hokkien mee is significantly different from the varieties that can be found in other parts of Malaysia and Singapore. Often referred as prawn mee, the dish consists of a broth that is flavored with prawns and pork ribs, and which comes topped with ingredients such as sliced pork, rice and wheat noodles, bean sprouts, prawns, kangkong (water spinach), fried shallots, and boiled eggs.

This hawker classic is usually served with a chili-based sauce. As the name suggests, the origins of the dish are among the Hokkien community who emigrated from Chinese province of Fujian.