Ambuyat is the extremely sticky national dish of Brunei, made with sago palm tree starch that gets cooked into a substance similar to glue. It is typically eaten for lunch with a fermented sour sauce and a variety of vegetables on the side. Ambuyat is traditionally prepared for special occasions where it serves as a substitute for rice.

Locals eat it with a double pronged bamboo stick known as chandas and the best way to eat Ambuyat is by twirling it around the stick, then dipping it into a sauce and swallowing it instead of chewing. Ambuyat may be accompanied by a variety of side dishes, dips, and sauces due to its blandness (a minimum of three main and side dishes), and some say it tastes like "nothing at all." The most popular dips are binjai, made from a local sour fruit, and tempoyak, made with the (in)famous durian fruit. 

Pulut durian is a traditional Asian dessert that's popular in Malaysia, Thailand, and Singapore. It's usually made with a combination of durian flesh, glutinous rice, coconut milk, salt, sugar, and pandan leaves. The glutinous rice is seasoned with salt and steamed until done.

The durian flesh is mixed with coconut milk, salt, sugar, and pandan leaves, and the mixture is boiled until the sauce develops a thick consistency. Once done, the sauce is served hot with glutinous rice.

Mee siam or Siamese noodles is a dish that is popular in Malaysia and Singapore, and it is believed to have been inspired by Thai cuisine and flavors. It is made with vermicelli noodles which are fried with small shrimps, bean sprouts, soybeans, and chili paste.

The dish is usually topped with spring onions, red chili peppers, fried onions, coriander, and omelet strips, while lime wedges are always served on the side so that each person can drizzle mee siam with lime juice to their preference. This dish is usually prepared in large quantities on special occasions such as end-of-school parties.

An ancient Chinese delicacy eaten during the Mid-Autumn Festival or Moon Festival, known as mooncake, is a pie-like pastry made with a shortcrust base called yueh ping that is traditionally filled with black sesame seed or lotus seed paste, along with red beans, roasted pork, mung beans, dates, and salted duck egg yolks.

Nowadays, mooncakes are available in a variety of different sweet and savory fillings, some of which are fruits like honeydew, litchi or pineapple; chocolate or mixed nuts; abalone and seaweed; green tea, and even cream cheese or ice cream. Their round shape is not only reminiscent of the moon, but also a symbol of return or a full circle, which in Chinese philosophy stands for fulfillment, oneness, perfection, and unity. 

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water.

Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine.

In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce). 

Maggi goreng is an instant-noodle dish, popular in the Mamak (Indian-Muslim) sub-culture of Malaysia. The name comes from the well-known brand of instant noodles Maggi, but the recipe doesn't necessarily use this particular brand. The basic structure of the dish incorporates pre-boiled instant noodles that are thrown in a wok and stir-fried alongside a mix of vegetables, eggs, and soy sauce.

The rest of the recipe is variable, depending on the cook: some eateries include chicken, prawn, or tofu, but the possibilities are endless. It is unclear exactly where maggi goreng originated from, but the mamak sub-culture traces its roots to southern India. 

Usually consumed during the Chinese New Year celebrations, yusheng is a tasty salad made with slices of raw fish and shredded vegetables which are seasoned with spices and various toppings such as peanuts and sesame seeds. The dish is additionally flavored with yusheng sauce, most commonly consisting of plum sauce and sesame oil.

The origins of the dish can be traced to south China, but nowadays, especially since the dish was repopularized in the 1960s in Singapore, the dish is eaten predominantly by the Chinese living in Singapore and Malaysia. Yusheng is typically presented as an appetizer in a multi-course dinner and is served in a very peculiar way - in a ceremony known as lo hei, as each ingredient is added to the plate, people gathered around the table will say auspicious greetings related to that ingredient. 

Although it is hard to trace its exact origin, this hearty noodle dish is believed to be a classic fusion of Chinese and Malaysian culinary traditions. The dish usually consists of hand-pulled noodles that are served in broth, usually accompanied by leafy green vegetables, minced pork, and mushrooms.

Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version, it can employ different types of broth or other additional ingredients. 

Nasi goreng USA is a traditional fried rice dish that's popular in Malaysia, Thailand, Singapore, and Indonesia. This variation of nasi goreng is distinguished by the additional ingredients accompanying fried rice such as chicken, squid, prawns, tomatoes, cucumbers, and sometimes fried eggs.

One of the basic nasi goreng USA versions is usually made with a combination of rice, oil, garlic, ginger, chicken, prawns, squid, sambal, hot peppers, onions, tomatoes, oyster sauce, soy sauce, white pepper, carrots, and cucumbers. The ingredients are sautéed and stir-fried to perfection, and the dish is then garnished with tomato and cucumber slices.