Why Malaysian eateries serve LOUSY food?

why Malaysian restaurants serve lousy food. I find that most city dwellers in Malaysia have beautifully renovated kitchens in their homes, BUT they are also the ones most prone to dine out frequently. Such would be the reason that restaurants and food outlets of all kinds spring up every now and then , here and there, everywhere. BUT then, those restaurants are also as quick to close shop and change ownership as they sprung up. The reason these restaurants and eateries come and go at such great turnover rate, is mainly due to the food they served. So, one would like to know, why do they fail? The truth is, the food served by these eateries are very 'standard'--, so 'standard' that you could actually 'imagine' what the food taste like, even before you drive out there to sit at one of the tables, what more to order a dish and put your tongue to test. That said, the taste of food served at any eatery in Malaysia are mostly 'same', 'bland', 'un-enticing'. One may ask, what's the point of criticising without substantial reasoning? I can give you a good answer. First, let's ask one basic question; where does the taste of a dish come from? 1. The freshness of the materials, meat or vege, most importantly. 2. The seasoning, or marinade, or garnishing, equally important. 3. The preparation, course of cooking, and serving of the dishes to you the customer. Nowadays, whatever that is fresh, is extremely expensive, which is not exactly what a regular diner would be prepared to pay for, so to speak, hence, there won't be any freshness in your food. Everything would be dug out from the depths of a giant freezer. Seasoning, ah. This is where most of the taste come from. Try to think about the soy sauce, oyster sauce and sesame oil, and 'cooking oil' that most eateries utilise to cook your regular dish. Where do they buy those ingredients from? what grade of ingredients do they use to cook your food? I believe not many people pay attention to such 'little things' like ketchup, soysauce, msg, salt and sugar, pepper, garlic and ginger, oyster sauce and such. Oh yes, mind you, there are a great many different grades of such 'small' and 'unimportant' things, that you may never dare dream of, that could be easily 'abused' and capitalised by unscrupulous businessmen who want to earn fast bucks. Give you an example, many oyster sauces are actually made ONLY from 'cockles'. And a majority of third, and fourth, and fifth party suppliers of ketchup actually gave you sweetened tapioca starch dyed in red (plus a lot of low grade vinegar for that tomato-like sourness). And, what is soysauce but a dark-coloured liquid with salt and sugar? Now, how about the 'chef' who prepared your food? I could almost bet my last ringgit that, majority of the 'cooks' and 'chefs' are actually foreign labourers who couldn't even appreciate basic hygiene back in their own countries. Yes, we do have many good 'chefs' in their own right here, BUT I can still bet my second last ringgit, that they would have mostly hung up their apron in exchange for a better (bossy) position just to make bucks. Why work, when you could get someone else to do the job for only a few hundred ringgit per month? What type of plates would they serve your favorite on? You guess it, couldn't be more expensive or cleaner than your average crockery at home( which you seldon get to use). Yuks. imagine how to feed from a dish used by many? By the way, how sure are you about the foreigners washing those plates clean?