Both Malay and occidental cuisine will be offered to you in the
restaurants, but what a pity would it be to miss traditional Malay food!
Indeed, Malay cuisine reflects the multi racial aspects of Malaysia. Many dishes in Malaysia are derived from multiple ethnic influences such as Indian, Eurasian, Chinese and Malay.
In Malay cuisine, fresh aromatic herbs and roots are used, such as lemongrass, ginger, garlic, shallots and fresh chillies to add hotness to dishes. Indeed, the chillies and curries of India and Thailand form the basis of spicy preparations.
There are, however, less commonly known herbs and roots that are essential in Malay cooking such as wild ginger, turmeric root, galangal and screwpine leave. Dried spices frequently used are fennel, cumin and coriander. As in most countries of Asia, rice is staple.
Fresh tropical fruits and succulent Malay seafood are featured ingredients, and coconut milk is ubiquitous in Malaysia, imparting a delicious smoothness to curries and other dishes.
Kuala Lumpur 
