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.
Bakkwa
Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten during Chinese New Year. When Chinese immigrants brought this delicacy over to Singapore and Malaysia, it began to take on local characteristics. A notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. The Singaporean and Malaysian versions of bakkwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chili bakkwa.