Food and Dining 

In multiracial Malaysia, every type of cooking from South-East Asia can be tasted. Malay food concentrates on subtleties of taste using a blend of spices, ginger, coconut milk and peanuts. There are many regional types of Chinese cooking including Cantonese, Peking, Hakka, Sichuan and Taiwanese. Indian and Indonesian food is also popular. Korean and Thai food are available in restaurants. Western food is served throughout the country. Although the country is largely Islamic, alcohol is available.

Things to know: Table service is normal, and chopsticks are customary in Chinese restaurants. Indian and Malay food is eaten with the fingers. Set lunches, usually with four courses, are excellent value for money.

National specialties:

• Sambals (a paste of ground chilli, onion and tamarind) is often used as a side dish.
• Blachan (a dried shrimp paste) is used in many dishes.
• Ikan bilis (dried anchovies) are eaten with drinks.
• Satay (consists of a variety of meats, often chicken, barbecued on small skewers and served with a spicy peanut dipping sauce and a salad of cucumber, onion and compressed rice cakes).
• Gula Malacca (a firm sago pudding in palm sugar sauce).

National drinks:

• Locally brewed beers such as Tiger and Anchor are recommended.
• The famous Singapore gin sling.
• Sugar cane juice.

Tipping:

10% service charge and 5% government tax are commonly included in bills.