Malaysian cuisine is exotic with an exciting range of flavours and culinary styles offering the uninitiated an endless gastronomic adventure. It comprises three main group - Malay, Chinese and Indian with each having its own distinct style of cooking.Western cuisines, are also available in Malaysia. Students can dine out at posh hotels, restaurants, elegant chain restaurants, chic sidewalk cafes, delicatessens or eat out at the many hawker stalls till the wee hours of the morning nearby the college. Below are the examples of Malaysian most famous food. Students from various countries can enjoy the specialty of each Malaysian food.

Malay Cuisines - Malay cuisine is rich and spicy arising from the use of hard spices and a wet spice mixture of "rempah" and coconut milk. Malay cuisine varies from region to region. Kelantanese cuisine, akin to Thai cooking for example, has a sweetish taste due to liberal use of coconut milk and sugar in cooking. On the other hand, the cuisine of Kedah is spicier due to the influence of Indians who arrived here centuries ago during the spice trade. For the adventurous, there is an array of popular Malay dishes to tantalise their taste buds. A favourite with Malaysians is "Nasi Lemak", rice cooked in coconut milk served with anchovies, squid, eggs, cucumber and sambal (chili paste). An East Coast favourite is "Nasi dagang", fragrant unpolished glutinous rice steamed   with coconut milk and served with tuna fish curry. "Nasi Kerabu", another rice-based dish native to Kelantan, is served with local herbs and salted fish. A Malay banquet would not be complete without the ever popular "Satay", skewered chicken or beef marinated in spices, then grilled over charcoal fire. It is served with peanut gravy, rice cubes, cucumber and onions.

Chinese Cuisines - A wide variety of Chinese cuisines is available in Kuala Lumpur. Among the popular styles of cooking are those of the Cantonese, Hokkien, Hainanese, Hakka and Szechuan communities. Generally, Chinese cuisines is mild in flavour but local influence  has given it a slightly spicier taste. In addition to breakfast, lunch and dinner, there are elevenses where "Dim Sum" (steam snacks) is served.

Indian Cuisines - Contrary to popular perception, Indian cuisines need not be searingly hot. Various spice blends are used in Indian cuisines to give a robust flavour to food but yoghurt almost always accompanies a meal at the end to cool down the tastebuds. Milder on the tastebuds are dishes such as "Kurma" (mild meat curry) and "Tandoori" chicken (chicken baked in clay oven). Generally, Southern Indian cuisines is hotter than its Northern Indian and Moghul counterparts and is characterised by the heavy use of cream meat-based dishes and "Naan" breads. Indian -Muslims cuisine is another local favourite one ought to try while in Petaling Jaya. Popular dishes include fish head curry, "Murtabak" (pancake with spiced meat mixture) and "Mee goreng" (fried noodles).