Bruneian cuisine belongs to the Malay culinary world while reflecting the country's position on Borneo and its connections with neighbouring Southeast Asia. Rice, noodles, seafood, chicken, beef, coconut, chilli, ginger, lemongrass, and aromatic herbs are widely used.

Ambuyat, made from the starch of the sago palm, is a particularly distinctive traditional food and is eaten with accompanying sauces and dishes. Modern Bruneian meals also show Malaysian, Indonesian, Chinese, and Indian influences, creating a cuisine that is fragrant, varied, and often communal.