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.
Soto mie
In Singapore and Johor, Malaysia the most popular variant is "mee soto ayam" (chicken noodle soto). "Mee soto" is a spicy noodle soup dish that combines the Indonesian chicken broth known as "soto ayam" with thick yellow Hokkien noodles. The chicken broth is spiced with spice paste made of ground peppercorns, coriander, garlic, candlenut, galangal, red onion, turmeric, bruised lemongrass, cardamom, cloves and cinnamon. It is a Javanese influenced dish, and quite popular in Singapore and Johor. Basically it is pretty similar with "soto ayam" (chicken soto) commonly served in Indonesia, with exception it is served with noodle instead of rice vermicelli. The origin of the "soto ayam" broth used for making "mee soto" can be traced to the Madurese migrant ethnic group who reside in the Indonesian city of Surabaya in East Java. The East Javanese immigrants from Madura and Lamongan has been settled in Johor and Singapore, bringing with them the spicy "soto ayam" broth dish, and replacing the rice dumpling ("lontong") with yellow noodle.