Malaysia'a most sacred and precious commodity is it's culinary heritage. In Malaysia; identifying the best food, cooking of food and reviewing it is considered an enlightened art form only undertaken by the most revered gastronomic connoisseurs.
Unfortunately, credibility in Malaysia is very much suspect due to the vast majority of the Malaysian public considering themselves to be leading experts on the authority of food. The smorgasbord of TV shows, media articles, blogs and the like only serve to confound the average person who merely wishes to sift through the product placements and commercialisation to determine where his tastebuds will be tantalised most.
Unbeknownst to other countries, Malaysia's two strongest forms of tourist attractions are food and shopping (a subject to be explored in future). Malaysian food is therefore one of its most noticeable exports to Western countries where ambitious chefs proceed to mangle and butcher recipes to suit the local palate thereby rendering the term "Malaysian food" redundant.
Malaysians are fiercely protective and proud of recipes which are their heritage. Attempts by their neighbours, Singapore, to claim any such delicacies as their own is often met with responses ranging from derision to outrage. One should never say to a Malaysian that the best version of a Malaysian dish you had was not eaten in Malaysia itself. Such statements are sacreligious and will result in very violent outcomes.