A large part of the Malaysian Chinese diaspora traces their ancestry to the southern provinces of China, such as Guangdong and Fujian. As such, it’s easy to find Cantonese, Hokkien, Hakka, and Teochew dishes here – think perennial favourites like dimsum, Hainanese chicken rice, and bak kut teh, with localised creations like chili pan mee and char kuey teow boasting Malay and Indian influences as well.