DINING AND DRINKING
Because Malaysia is a country of diverse cultures and traditions, it is not surprising that its cuisine is just as varied. As one might expect, each state has its own specialized dishes as well as different means of preparation and variations in taste. Generally, the Indians and Malays use spices liberally in their food. The Chinese, on the other hand, are more subtle, while the Peranakan have developed their own style of cooking.
Even the Eurasions, although small in number, have perfected their own blend of Eastern- and Western-style cooking. "Authentic" Malay food is not as widely available in Malaysian restaurants as Chinese style or American fast food. Restaurants in large hotels offer international cuisine from such countries as Japan, Korea, France and Italy. Street food is widely available throughout Malaysia.
Alcohol is fairly expensive in Malaysia. Muslims are forbidden to drink alcohol, so it may be necessary to head to the hotels or Chinese liquor stores for beverages. Wine, although expensive, even by the glass, may not have a good flavor, due to the tropical heat. Beer is fairly common, yet is often served unchilled. Prices and varieties range from state to state, but Anchor Draught is most likely the cheapest, at M$3.90 for a small bottle (M$5.50 for a large bottle). Tiger and Guinness Stout are also among the most popular and least expensive beers. Carlsburg, Heineken and Tsing Tao (Chinese lager) are also available at a higher cost.