Nasi lemak
In Malaysia and Singapore, nasi lemak comes in many variations as they are prepared by different chefs from different cultures. The original nasi lemak in Malaysia is arguably a typical Southern and Central Peninsular Malaysia breakfast, and is considered of Malay origin. However, due to the popularity of the dish, it is regarded as a national dish.
Yusheng
There was a controversy between Singapore and Malaysia regarding the origins of this dish. It was said that a restaurant (陆祯记) in Seremban, Malaysia first refined this dish from a Cantonese dish and sold it during Lunar New Year around 1940s. However, the son of the chef acknowledged that it is hard to dispute the "ownership" of the dish. This dish has been declared a Malaysian heritage food by the Malaysian Department of National Heritage. One thing is certain though, that this dish has its roots deep in the Southern part of China.
It was also said to be created by 4 master chefs in 1964 in a restaurant kitchen in Singapore, then part of Malaysia. It made its debut during Lunar New Year of 1964 in Singapore's Lai Wah Restaurant (Established in Sept. 1963). [] The 4 master chefs were Than Mui Kai (Tham Yu Kai, co-head chef of Lai Wah Restaurant), Lau Yoke Pui (co-head chef of Lai Wah Restaurant), Hooi Kok Wai (founder of Dragon-Phoenix Restaurant, established on 8 April 1963) and Sin Leong (founder of Sin Leong Restaurant) who, together created that as a symbol of prosperity and good health amongst the Chinese. All four Chefs were named as the "Four Heavenly Culinary Kings" of Singapore some 40 years ago for their culinary prowess and ingenuity.