Malaysians and Singaporeans often have relatives living across the Tebrau Strait, and thousands cross the border in their daily commute to work.

In addition, it is quite common to see gaggles of Singaporeans thronging Malaysian food havens like Melaka, Ipoh and George Town in search of hawker fare.

But here is when the friendship turns into full-blown rivalry, comparable to that of England and France.

While both countries have a shared history and culture, food is a prickly topic, with both claiming culinary superiority.

In fact, both countries have claimed ownership of the same dish, with internet users exchanging verbal blows in online spaces.

But how different is Singaporean food from Malaysian food? And can Malaysia finally claim a win over Singapore? (Please?)

Let’s take a look at what sets the cuisines of the two countries apart:

1. Nasi lemak

It’s arguably the national dish of Malaysia, beloved for its versatility and sheer inability to disappoint anyone who tastes it.

For most folks, the perfect nasi lemak requires just a few components; namely the coconut milk rice, a hardboiled egg, fried anchovies, cucumber slices, peanuts and sambal wrapped up with a banana leaf.

These days however, most hawkers also offer side dishes of chicken rendang, squid sambal, fried fish and vegetables.

In Singapore, their take on nasi lemak is roughly the same as Malaysia’s, though a popular variant involves colouring the rice green with pandan leaf juice.

It’s also common to see certain side dishes one would rarely see in Malaysia, including fish cake, otak-otak and luncheon meat.

2. Bak kut teh (non-halal)

No one will ever know if the first bowl of bak kut teh was cooked in Malaysia or Singapore, but one thing’s for certain – both countries have a unique spin on it.

A popular breakfast for the Chinese community in both countries, Klang has earned quite a reputation for serving the best-tasting bak kut teh in Malaysia.

The delicious-smelling broth is created by simmering pork bones and meat for hours, after which spare ribs and tofu are added to the broth.

In Malaysia, the broth has a distinct herbal aroma and taste, thanks to the use of dried spices and medicinal herbs.

On the other side of the border though, white pepper and garlic dominate the broth, making it a rather heaty but tasty affair.

3. Laksa

Laksa is a particularly popular dish in both countries and in fact, it has been at the centre of a diplomatic and cultural dispute!

In 2009, Malaysia attempted to claim ownership of laksa, which resulted in a substantial pushback from Singapore.

Given the sheer number of laksa variants, it is best to just focus on what makes Singapore laksa distinct from its counterparts.

Singapore laksa is often said to have a certain sandy texture to its gravy, largely because of the abundance of dried prawns used.

Also called Katong laksa, Singapore laksa is characterised as being sweeter, with thick rice noodles served with a boiled egg.

4. Char kway teow

It’s every dietitian’s nightmare, but it’s also a favourite among foodies in Malaysia and Singapore; it’s char kway teow.

Originally served as a cheap high-energy meal for coolies working at the docks, char kway teow has since secured its position as a must-have in any respectable hawker centre.

On both sides of the Tebrau Strait, char kway teow features flat rice noodles stir-fried with a mixture of prawns, bean sprouts, eggs and cockles.

However, in Malaysia, it is sacrilege to have any other kind of noodles aside from the traditional flat noodles.

In Singapore, flat noodles are mixed with thin egg noodles when ordering char kway teow, with the occasional addition of a sweet sauce.

5. Ais kacang

This shaved ice dessert is popular in both countries – and that’s where the similarity ends. What’s placed on the pile of shaved ice is what distinguishes Malaysian ais kacang from its Singaporean sibling.

Malaysian ais kacang tends to feature many more ingredients, with red beans, kidney beans, grass jelly, corn and ice-cream being common.

In Singapore, it is normal to see the ice being drizzled with a multicoloured syrup, with most of the tasty toppings hiding at the bottom of the bowl rather than sprinkled over the ice.