Malaysian Chinese cuisine

[citation needed] As these early immigrants settled in different regions throughout what was then British Malaya and Borneo, they carried with them traditions of foods and recipes that were particularly identified , which gradually became infused with the characteristics of their new home locale in Malaysia while remaining distinctively Chinese.

Some of these foods and recipes became closely associated with a specific city, town or village, eventually developing iconic status and culminating in a proliferation of nationwide popularity in the present day.

[citation needed] Chinese kuih, written as "guo" (粿) or sometimes as "gao" (糕), are usually made from ground rice flours.

[citation needed] These vegetarian restaurants are run by proprietors who abstain from consumption of animal products as well as strong tasting vegetables and spices as way of life for religious reasons, and are essentially vegan.

The meat analogues used are often locally produced as opposed to imported, and are made solely from ingredients like soy, gluten, mushrooms and tuber vegetables.