This study was conducted to identify the practices of Malay chefs in preparing traditional Malay dishes at hotels in the Klang Valley. In addition, this study aimed to identify the level of knowledge and practices of these chefs with regard to traditional cooking and to analyse how the knowledge could be passed on to the younger generation of Malay chefs. In reality, these practices and traditions which include the practices in food preparation, skills and cooking techniques to maintain the authenticity and sustainability of the traditional Malay cuisine are slowly being neglected, especially among those in the hotel industry. The younger generation of Malay chefs no longer seems to take pride in the traditional way of cooking. In addition, the use of processed food in Malay kitchens is very common today. In order to achieve the aims of the study, a qualitative research was conducted. Chefs at various hotels in the Klang Valley were interviewed to determine their current practices. The findings showed that the techniques of cooking traditional Malay foods have been tainted with modern culinary techniques due to a lack of exposure and knowledge in traditional Malay cuisine. In general, traditional cooking methods are viewed as outdated, obsolete and not in accordance to modernisation. By conforming to the style of cooking with modern equipment and technology, this has indirectly altered the prevailing practices of the traditional food preparation in hotels.