Vietnamese cuisine: the taste is light and fresh, mostly flavored with fish sauce and fragrant lemon. More seafood, vegetables and herbs. Vegetables are preferred to be fresh. The staple food is mainly rice. The flavor changes from fresh to sweet from north to south. Representative dishes include beef rice noodles, spring rolls with vermicelli, rice noodles with roasted meat, and sandwiches with long bread.

Thai cuisine: more emphasis on sour, sweet, spicy three flavors, pay attention to the flavor and harmony. Seasoning commonly used fish sauce, shrimp paste, coconut milk, turmeric, lemon and so on. Stir-fried vegetables and curry stew is more common. Fruits are plentiful. The staple food is mostly rice and glutinous rice. There are four major cuisines: northern, Ison (northeast), central and southern. Generally speaking, the higher the proportion of mountain products in the north, the closer the flavor of Laos, Burma and Yunnan, the higher the proportion of seafood in the south, the stronger the flavor. Representative dishes for the winter inflammation soup, green and red curry, cold green papaya, mango sticky rice, pineapple fried rice, lemon fried chicken, Rojak fried meat and so on.

Malaysian cuisine: the most familiar personal cuisine, Singaporean cuisine can also be categorized in this category. Ethnic complexity and differences in the three countries in the highest, the biggest feature is the main three styles of cuisine coexist: South Pacific Chinese cuisine, Malay cuisine and South Pacific Indian cuisine. The differences are far greater than those brought about by the different internal regions of countries such as Thailand and Vietnam, and sometimes even dishes with the same name can be made into different versions in the hands of different ethnic groups (e.g., fish head curry is divided into Chinese and Indian styles). Although the differences are sharp, but each other's mutual influence is also very important, also derived from such as Nyonya cuisine and other fusion cuisine.