Chilli Crab, Laksa or Mee

Laksa, nasi lemak, Hainanese chicken rice, chilli crab and bak kut teh are all Malaysian dishes, according to Malaysia Tourism Minister Datuk Seri Dr Ng Yen Yen.

Singapore Chilli Crab

“We cannot continue to let other countries hijack our food,” she said, without naming the countries.

Malaysia Chilli Crab

Wikipedia: Chili crab is a seafood dish originating from Singapore. It was created in 1950 by Singaporean chef, Madam Cher Yam Tian with her husband, Mr Lim Choon Ngee. The couple ran Palm Beach Seafood Restaurant on Upper East Coast Road.

Singapore Chilli Crab in Sydney

In Sydney a restaurant named Harry's Singapore Chilli Crab serves the exact Singapore version.

Wikipedia specify the chicken rice is a dish of Chinese origin most commonly associated with Singaporean and Malaysian.

Singapore Chicken Rice

But the dish was popularised in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style.
It is popular in Singapore and Malaysia. The Malaysian version is cooked in thick dark soy while the Singapore style is lighter in colour.

Singapore Hokkien Mee

Malaysia Hokkien Mee

Bak kut teh was believed to have been introduced to Malaya in the 19th century by Chinese workers as a meagre diet to boost their energy level.

Bak Kut Teh

Bak kut teh was invented by a gentleman from Quanzhou of the Fujian province in China. The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh.