French

         The French typically eat only a simple breakfast which consists of coffee or tea, served traditionally in a large handleless bowl and bread or breakfast pastries. Lunch consist of the starter course, a salad, a main course, and finally a cheese or dessert course. French cuisine are often associated with rich desserts, most home desserts consist of fruit or yogurt. Cheese and wine are a major part of the cuisine. France is one of the oldest wine producing regions of Europe. Bordeaux wine, Bourgogne wine and Champagne are important agricultural products. Some of the popular dishes are Boeuf bourguignon, brandade, chocolate éclair, etc. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Cutleries are used with the fork in the left hand, prongs facing down and the knife in the right hand.

Source: http://en.wikipedia.org/wiki/French_cuisine

Malay

               Malay food are typically infused with spices and herbs enriched with coconut milk. Some of the popular food are: nasi padang, satay, cendol, etc. The spices and herbs used are usually lemongrass, shallots, ginger curry leaves and belachan. Rice is the staple diet in a Malay meal. Fish, squids, prawns and crabs, chicken, beef, mutton regularly show up in Malay dishes. Vegetables are usually stir-fried although it is popular to dip in belachen and eat some raw Malay food is often eaten with the hands. Diners simply scoop mouthfuls of rice mixed with curry, vegetables or meat onto their palms and then ladle this into their mouths with the back of their thumbs. During lunch or dinner, the dishes are usually placed in the centre to be shared by all diners. The northern parts of Malaysia have integrated a Thai flavour into their food.