No, in general, Malaysian restaurateurs in the US just come up with a menu featuring all the “standard” dishes that work on Americans. But once you get to know them - you can ask that they prepare dishes from their home states for you.
Sometimes, you do come across a tiny clue by chance, e.g. when the nasi lemak at Malaysia Hall Canteen in London back in 2018 had fenugreek seeds. Even though nasi lemak is the de facto national dish of Malaysia, only the Malays from the states of Kelantan and Terengganu will add fenugreek seeds when cooking their coconut milk-enriched rice. And the Kelantanese are loath to do that if the rice used was all-white, as they’d only do it to unpolished/brown rice. Imagine the surprise of the Malaysia Hall Canteen chef when I asked her if she’s from Terengganu. She was, and expressed her shock that someone could’ve guessed her origins. 
