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This empirical study investigates the extent that the Malaysian restaurant operators and customers accept the Thai food. Any changes in customers' eating patterns of the local cuisines are also evaluated. Restaurant operators and customers in three Malaysia northern states (Perlis, Kedah and Penang) were selected as a sample. Both restaurant operators and customers saw a trend towards Thai foods which are becoming well accepted in this country. Nevertheless, the popularity of Thai food is not to the extent of outshining the local food. Thai foods were found to be not consumed everyday by the local people, but rather as an option or alternative or as part of leisure dining. Another remarkable finding is that respondents seemed to agree that Thai food is internationally popular than the Malaysian food. This indication has significant implications to the related authorities as to why Malaysian food is not as popular as Thai food internationally in spite of having a distinctive flavour and diversity of taste.

Convenience ingredients are products designed for easiness. It helps the communities to adapt in this modern era. There are many convenience products being used in Malay dishes and the users are increasing. This indicates that Malay users have realized the benefits of them. This study aimed to acknowledge the use of convenience ingredients and determine the future utilization of convenience ingredients in Malay traditional dishes. This study attempted to verify the factors that influence the use of convenience ingredients by youngsters and at the same time identify the benefits that can be obtained when adapting the ingredients into the traditional dishes. Ethnographic method was adapted in this study that applied observation and picture taking techniques to achieve the targeted objectives. This enabled the researchers to gain valid information. The crucial element identified in the findings was that the complicated processes of producing the traditional dishes have been simplified. By using convenience products, they were able to avoid any complicated process. Time saving was the second element that can be found as foods can be prepared in a short time. The urban area was the third element as many youngsters are living in urban areas where access to get the original ingredients is limited. Lastly, Malay traditional food should be passed down to youngsters to retain the tradition. This can be done with the use of convenience foods. Although the uses of convenience ingredients are replacing the original ingredients, it still preserves the traditional food practices.

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