Malaysian cuisine reflects the country's Malay, Chinese, and Indian heritage, producing one of Southeast Asia's most diverse food cultures. Rice and noodles form common bases, layered with coconut milk, chili, and aromatic spice pastes.

Nasi lemak, coconut rice served with sambal and accompaniments, is widely regarded as Malaysia's national dish. Street food culture is especially vibrant, with hawker centers offering dishes from all three major culinary traditions side by side.