Most recipes are based on the raw ingredients available in the surrounding area. Moreover, the factors of geography, social status, education and religion also influence the variety of materials and methods of cooking. The geo-physical condition of Pahang which includes the highlands, deltas, islands, lakes and seashores as well as the variety of socio-culture such as the existence of ‘Orang Asli’ and life in the royal palace have also enriched and shaped local delicacies into their own unique identities. These are the advantages and specialties of Pahang traditional dish that will satiate the appetite of everyone. The fascinating part of Pahang traditional food is it does not contain neither preservatives nor chemical substances. Basically, not all food are meant for ingestion. There are food prepared to be served to ‘makhluk halus’ or mystical creatures in Malay traditional medicinal ritual such as ‘Bertih’ or ‘Nasi Kunyit’. Other than that, there are cuisines specially made for monarchs like ‘Nasi Kebuli’ and ‘Puding Raja’. Geographical factors are also a major influence in Pahang traditional food. For example, ‘Nasi Dagang’ and ‘Bubur Lambuk’ are popular among the people living in seaside area such as Pekan and Kuantan but are found to be foreign for the folks who lived in Jerantut, Temerloh and Kuala Lipis, such was the case at least before 1950s.