food tourism in malaysia

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Home » Southeast Asia » Malaysia » Best Dishes to Eat in Malaysia

Best Dishes to Eat in Malaysia

Malaysia is an expansive country with so much to explore. From the urban metropolis of Kuala Lumper to the dense rainforests of Borneo, you’ll find diversity in not just its landscapes, but its cuisine.

The country has adopted communities from all over the world, from India to Indonesia to China, and as such, it’s had a great impact on its food culture.

Malaysian food is a blend of tradition and innovation. It’s as diverse as it is delicious, so when you’re visiting Malaysia, you’ll be amazed by the amount of options you can try — whether you’re looking for street food or something more substantial.

If you’re not sure what food in Malaysia you need to try while visiting, you’ve come to the right place. This is a guide to the best cuisine in the country. Let’s take a look…

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What is Food in Malaysia like?

The best malaysian food, vegetarian dishes in malaysia, malaysian desserts, final thoughts on malaysian foods.

It’s fair to say that one of the top reasons to visit Malaysia is its food. Because it’s home to a fair few ethnicities, the history and culture of the country are intertwined with its neighboring countries, as well as a few Asian and Arabic nations from further afield.

What does this mean for its food? It’s a combination of all the best of the best from all these countries!

The largest proportion of the population in Malaysia is Malay, followed by Malaysian Chinese and Malaysian Indian. Each has a unique set of traditions, distinguishing them from one another in subtle ways. 

As each community emigrated to Malaysia they didn’t just bring with them their own dishes, but their eating habits, etiquette, and spices used for flavoring.

Today Malaysian food can best be described as a diverse fusion of different ethnic groups. You’ll find no two dishes taste the same in Malaysia, and there’s something to tantalize every palate. 

When it comes to flavor, the dishes tend to be spicy and aromatic. Meals are seasoned with Southeast Asian herbs and spices such as lemongrass, chili paste, tamarind, and curry leaves. 

The most essential staple in Malaysian cuisine is rice! For the locals, it’s common to eat meat, vegetables, and rice with mouth-watering sauces and rich curries. The most common meat is chicken, beef, and mutton. It’s also important to note that Malaysia is a dominantly Muslim country, so the meat is often Halal.

Malaysians also love seafood, and they were once a greatly successful seafaring nation that dominated vast territories in Southeast Asia . If you’re visiting coastal towns in Malaysia, you’ll find plenty of variety of seafood dishes to choose from.

Malaysian Food Culture Across the Country

When outside communities emigrated to Malaysia, they set up residence in a particular area.

In Ipoh , Chinese ex-pats came to mine tin, and as such, the cuisine there is similar to what you might find in China. In Penang , you’ll find a large Indian community, and it’s the best place to go for spicy curries (and $1 samosas).

Malaysian Indians avoid eating beef as cows are considered sacred in India and their ancestors brought this custom with them when they immigrated to Malaysia. 

Across the country, you’ll find traditional Malay dishes, which all tend to be halal, rich in spices and herbs, a little spicy, and seasoned with turmeric (especially fish and seafood dishes). Coconut milk is often a staple ingredient. 

There’s also a different eating etiquette that any traveler to Malaysia should be aware of. It’s common in Malaysia for people to eat with their hands, but that doesn’t mean you have to. You can easily get your hands on some cutlery in restaurants. There’s also a real emphasis on sharing and preparing food together in Malaysia.  

Some restaurants will provide a pitcher of hot water in the center of the table and a bowl. This is so you can wash your dishes and your hands before eating.

Leaving a little bit of food on your plate instead of finishing the meal entirely indicates that you are full and the meal was satisfying. If you’re eating at someone’s house and you finish everything, expect more food to be offered to you! Of course, in a restaurant, you get what you’re given.

Malaysian Food Festivals and Street Food Markets

A celebration isn’t complete without food, so what better thing to celebrate than the food itself? 

The Pesta Nukenen festival is an extraordinary food festival that takes place in Bario, Malaysia. It lasts for three days at the end of July. 

The Bario Highlands is an exceptional region of Malaysia, and its community is one of the last inhabitants of the highland watersheds in Sarawak and East Malaysia who still use traditional farming methods. The festival celebrates the Kelabit cuisine with food, dancing, and a lot of joy!

Another aspect of Malaysian culture that you have to explore is the street food. Often found in vibrant markets, it’s the best way to try the most authentic Malaysian food — in all its colors and flavors! 

Street food is also incredibly cheap. It’s worth mentioning some of the best spots in Kuala Lumpur , since the capital is a hub for street food markets and culture. The mouthwatering smells, rows of steaming pans, and friendly locals will give you a real taste of Malaysia. 

The Jalan Alor street market is the best place to try street food for the first time in Malaysia. It’s a little less luxurious than fine dining, but the food is far better. The busy atmosphere and stalls invade all your senses at once!

The Taman Connaught Market is another great market for street food. It’s the second longest street market in the country, spanning over 1.2 miles of road and boasting over 700 food stalls. It is the place to be if you want to try every Malaysian dish under the sun! It’s also the best place to get Thai food .

Now you know what to expect from food in Malaysia, it’s time to take a look at the best meals in the country! From street food to vegetarian meals to desserts, these are the best dishes…

1. Mee goreng mamak

Brought over by Indian Muslims, this dish is a mix of yellow egg noodles, beef or chicken, shrimp, a handful of vegetables (usually potato, choy sum, and bean sprouts), eggs, and a dash of soya sauce for seasoning. It’s a great dish to eat when you’re out and about, and many street food vendors have it on their menu.

There is some chili in the dish, giving it a spicy kick, but it’s not as hot as other Malaysian dishes! The name of the dish is actually pretty self-explanatory, with “mee” meaning noodles in Malay and “goreng” translating to fried. Everything is tossed into a wok and fried up together, the smell is mouthwatering!

If you’re vegetarian or vegan, see if you can find a tofu mee goreng mamak instead of the chicken or beef variants.

2. Nasi lemak

Nasi lemak is amongst the most popular Malaysian foods, and is considered the country’s unofficial national dish; you have to try it if you want to get an insight into what the locals like! 

Traditionally a breakfast food, the dish is built around a mound of rice cooked in coconut milk. Sweet, starchy, and creamy, it’s the perfect staple for a hearty breakfast, lunch, or dinner. 

The rice comes with an array of sides that vary from vendor to vendor and across different regions of Malaysia.

Some of the most popular accompaniments are hard-boiled eggs, meat curries (lamb, chicken, or beef does the job), seafood, and vegetables. Add a sprinkle of peanuts on top and some sambal chili sauce on the side and voila! 

3. Keropok lekor

This slightly wacky dish originated in the Terengganu region of Malaysia. It’s essentially a fish cracker or fish stick which is made with a combination of sago flour and fish and seasoned with salt and a little sugar. It’s got a distinct seafood smell and a slightly gray coloration. 

It might not sound very enticing, but it’s absolutely delicious! Keropok lekor is a little longer and chewier than other fish crackers like keropok rebus (which is steamed instead of fried), and keropok keping (which is thinner and crunchier).

Keropok lekor is tastiest when it’s dipped in chili sauce and fresh out of the fryer! 

4. Nasi kandar

Spicy and hearty, this is one of the most popular dishes in Penang. It’s easy to find, and many street vendors sell it! Originally from southern India, the dish was brought over by Indian Muslim traders and used to be sold out of baskets balanced across street vendors’ shoulders on a long pole.

The dish is essentially a bed of rice served with meat and vegetables cooked in a spicy curry sauce. It has a mouth-watering aroma and can be vegetarian or not – you can get okra and bitter gourd variations though it’s more common to find nasi kandar served with beef spleen, lamb, fried chicken, or fried prawns.

5. Murtabak

Murtabak is what you’d get if you created an omelet-pancake hybrid. The dough on the outside of the dish is made of ghee, flour, water, and oil, then pan-fried before being stuffed with filling and delicious ingredients that stock it out. 

Eggs are whisked with ingredients like chicken, beef, garlic, and onion. Once cooked, murtabak is chopped into pizza slices — making it the perfect on-the-go lunch or late-night snack! 

The dish originated from Arabia, where it’s called mutabbaq, and it’s as spicy as it is delicious — if you’re not great with spice give this dish a miss.

6. Goreng pisang

How do deep-fried and battered bananas sound to you? Absolutely delicious is the right answer!

The batter is made from cornstarch and water and then coated over the chunky strips of banana before being cooked to a golden crisp in a frying pan (with a lot of oil!). Chefs use pisang raja bananas as they have a much richer taste than regular bananas. 

Greasy, sweet, and hot — this is the perfect afternoon snack or midnight feast, you could also have it for breakfast!

7. Nasi goreng pattaya

Nasi goreng pattaya is essentially chicken fried rice wrapped in an omelet parcel or served with a fried egg. To top it off, chopped cucumbers, shallots, and keropok (basically fried crackers) are served on the side. 

It’s a popular Malaysian food that is eaten with chili sauce or ketchup (yes, ketchup). It’s one of those feel-good dishes you’ll keep coming back to. As ever, it’s tastiest when it’s prepared and bought from a Malay hawker stall.

There’s some debate over where satay originally came from, but it’s thought it likely originated in Indonesia in the 19th century. Wherever it came from, it’s definitely a favorite amongst locals and travelers alike in Malaysia! 

Chunky cubes of meat are seasoned with herbs and spices before being added to a thin skewer and grilled to perfection over a hot charcoal fire. You can get chicken, beef, or pork satay — whatever meat you opt for it’ll be cooked till it’s golden brown and looks finger-liking good! 

Now let’s talk about being vegan and vegetarian in Malaysia. There’s actually a surprising array of vegan and vegetarian dishes in the country, and food wise it’s one of the best destinations for vegans and vegetarians because of how delicious the food is and how accessible meat and dairy-free food is.

Here are some of the top vegan and vegetarian Malaysian dishes to get your tummy rumbling and your mouth watering! 

9. Mee rebus

This cheap and filling dish of egg noodles with curry sauce is an easy, delicious, and filling lunch or dinner choice. Your plate will come topped with crispy onions, tofu, a sprinkle of chilly, slices of lime you can drizzle over the top, and boiled eggs (if you’re vegan just ask them to skip that one)! 

The dish translates to boiled noodles, though it’s much more than that so the name doesn’t really do it justice. If you’re vegan you should also ask them to use rice or wheat noodles rather than the usual egg noodles. Tasty and hearty, mee rebus will warm you from the inside out.

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10. Tauhu sumbat

It’s no secret that tofu becomes a staple when you’re vegan and vegetarian and lucky for you Malaysians love the stuff! Tauhu sumbat is typically served as a side, snack, or appetizer, but eat enough of it and you’ll be full before you know it!

Thick chunks of tofu are fried until they’re golden brown, and then an opening is cut in the center, and vegetables are stuffed inside. It’s like a tofu sandwich – yum! It’s easy to find at night markets and being sold by street vendors, especially during the Ramadan season. 

Tauhu sumbat is served with a sweet and spicy peanut sambal sauce for dipping. 

11. Char kway teow

This dish is especially famous in Penang where it’s sold everywhere by hawkers! Flat rice noodles are stir-fried with bean sprouts, thinly chopped veggies, chives, and soy sauce. 

Vendors typically add seafood and sauce to the dish so make sure you specify you want it without or stop at a vegan or vegetarian-friendly restaurant to try chaw kway teow. The ingredients are cooked together in a Chinese wok. 

Brightly colored, with a charred aroma, and a mouthwatering taste, char kway teow will seduce all your senses. This light and flavorsome dish is a great on-the-go lunch or dinner, though it’s so delicious you might start craving it for breakfast too!

Next up, dessert! Make sure you leave enough room to sample some of Malaysia’s desserts, they’re just as elaborate and appetizing as their mains!

12. Kuih 

Kuih is a dessert with a long history. It was first introduced to Malaysia by pre-colonial Chinese settlers, the Peranakan people, who arrived during the reign of the Malay Sultanates.

As more ethnic groups and customs came into Malaysia, the dish was adapted and re-invented over and over again — making it a form of culinary art. 

The word kuih can describe anything from a pastry to a cookie, cake, or dumpling! It’s the country’s favorite sweet treat and a great snack to accompany with a cup of tea. 

One of the variants, kuih bahulu, is a small sponge-cake-like dessert that is made from flour, sugar, eggs, and baking powder. But more exotic versions include creamy kuih tahi itik that is made from the white of duck eggs, sugar, pandan leaves, rice flour, and a few other ingredients.

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13. Ais kacang

This cold and refreshing dessert started off as a two-ingredient dish of shaved ice and sweet red beans. Over time more ingredients, like grass jelly or different fruit jellies and creamed corn have been added. 

The shaved ice is made up of a mix of condensed milk, colored syrup, and a native palm sugar called Gula Melaka. It’s the perfect dessert for a hot summer’s day — think of it as a Malaysian take on ice cream! 

14. Putu mayam 

Putu mayam is the Malaysian adaptation of a popular Southeast Asian dessert known as iddiyappam, which is originally from South India. The dish essentially consists of rice noodles made from rice flour and coconut milk, but you can add some toppings if you want to jazz it up a bit!

The noodles are wrapped in cloth and then steamed, giving them their thin and string-like shape. It’s already fairly sweet thanks to the coconut milk, but if you want to make it sweeter you can sprinkle some palm sugar (Gula Melaka) on top.

Sometimes the noodles are steamed alongside pandan leaves to make them aromatic and add to their flavor. Putu mayam is best chilled! 

This colorful and slightly strange-looking dessert could be described as Malaysia’s ice-cream sundae. There are lots of variants of cendol , like cendol pulut, cendol campur, and cendol bandung amongst others! If you want to try some unique food in Malaysia, start with a cendol.

The basic ingredients in a cendol are green rice flour jelly, palm sugar (Gula Melaka), coconut milk, and shaved ice. Different states add different toppings, sometimes (especially in Johor) there are red beans dotted across the top like sprinkles — strange but tasty!

Slurp it through a straw or eat it with a spoon, there’s no wrong way to enjoy a cendol! 

As you have probably discovered by now, Malaysian food is a seamless blend of multicultural Asian cuisines.

Whether you like the sound of a simple nasi lemak or a satay skewer dipped in delicious sauce, or a colorful and sweet kuih, Malaysia will satisfy every palate. 

Each dish has something bold, refreshing, and unique about it. And that’s what makes Malaysia a top destination for foodies!

Did one of these dishes make your stomach rumble? Let us know in the comments.

And for transparency’s sake, please know that some of the links in our content are affiliate links . That means that if you book your accommodation, buy your gear, or sort your insurance through our link, we earn a small commission (at no extra cost to you). That said, we only link to the gear we trust and never recommend services we don’t believe are up to scratch. Again, thank you!

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14 Must-Visit Food Gems Across Malaysia For Your Next Road Trip (2023 Guide)

Plan a culinary trip for your next holiday.

Malaysia has one of the best food scenes in the world, that’s probably why we are all practically foodies! With a mouthwatering selection of cuisines that spread across the country reflecting our multi-ethnic, it’s hard to put down our forks and spoons for a great makan time every now and then! If you’re up for a gastronomic adventure, this one’s for you! 

A Makan Adventure Across Malaysia With BHPetrol 

Whether it’s far or near, BHPetrol provides everything you need from fuels and lubricants, goods, and non-food items to facilities like prayer rooms and toilets that would definitely meet your trip needs!

Did you know that there are a lot of hidden food gems near BHPetrol station throughout Malaysia to satisfy your food cravings? From the popular Nasi Kandar and Nasi Campur to local fare and Western cuisine with a local twist, we’ve compiled this list of all the Malaysian gems you can’t miss on your trip! 

Klang Valley 

1. kanna curry house.

Touted as one of the best banana leaf rice restaurants in Klang Valley, Kanna Curry House is certainly a must-visit! Here, you can find a splendid array of condiments like vegetables, dried chillies, and pickles with your rice and dishes. Pair it with the hearty curry, and you’ll undoubtedly be delighted! 

Address: 123, Jalan Gasing, PJS10, 46000 Petaling Jaya, Selangor

Opening Hour: 7am-9pm (Daily)

Status: Muslim-friendly, ingredients sourced from Halal suppliers

2. Restoran Sri Karak

This restaurant serves authentic local food, famous for its curry fish head, dry curry chicken, and more! Don’t forget to savour its Sang Har Mee too! 

Address: 17, Jalan 52/8, Bandar Baru Petaling Jaya, 46200 Petaling Jaya, Selangor

Opening Hour: 10:30am-9:30pm (Mon-Sat), 10:30am-2:30pm & 5:30-9:30pm (Sun)

3. Yap Kee Banana Leaf

This Chinese Kopitiam in Klang has been selling lip-smacking banana leaf meals since 1923! With a tiny yellow signboard displaying “Yap Kee” on the front, this restaurant is where you go for fish or mutton curry. If you’re looking for a simple fare worth a try, Yap Kee Banana Leaf is it.  

Address: 26, Jalan Besar, Kawasan 1, 41000 Klang, Selangor

Opening Hour: 11:30am-4pm (Daily)

Status: Pork-free

4. Syed Bistro Petaling Jaya

A house of Briyani Bukhara, Syed Bistro in PJ is where you go for award-winning Briyani, mouth-watering Nasi Kandar, Tandoori and many more Malaysian delights. Syed Bistro has been known for decades for its quality, taste, and experience; they sure deliver! 

Address: 13-15, Jalan Barat, PJS 8, 46050 Petaling Jaya, Selangor

Opening Hour: 7-2am (Daily)

Status: Halal-certified

5. Zainul Nasi Kandar 

Zainul Nasi Kandar is said to be the closest you can get to Penang Nasi Kandar! The curries here have a unique taste – spicy and thick – a good combination of flavour and texture. Don’t forget to get fried chicken! Fried to golden perfection, it is so crispy on the outside but remains juicy on the inside!

Address: Medan Selera Kompleks C, Lorong Sultan, Seksyen 52 Petaling Jaya, 46200 Petaling Jaya, Selangor

Opening Hour: 8am-5pm (Daily)

Status: Muslim-owned

6. Saha Coffee 

Indulge in a good cup of Joe at Saha Coffee & Fruit Bar. Saha Coffee also has various menu selections, from local favourites to desserts and more. Not only that, you can also find an array of Western dishes with a local touch! 

Address: No. 4, Jalan Cendana 2, Taman Muhibbah, 42700 Banting, Selangor

Opening Hour: 8am-10pm (Daily)

Nearest Stop-Over BHPetrol Station

BHPetrol Sungai Kayu Ara, Lot 13639 Jalan Kenanga Off Jalan, LDP, Kampung Sungai Kayu Ara, 47400 Petaling Jaya, Selangor.

7. Idaman Suri

This restaurant in Butterworth is where you can find various side dishes (lauk) for the perfect Nasi Campur experience! Restoran Idaman Suri serves Malaysian side dishes where you can expect a wide assortment of fish, chicken, meat, and vegetable dishes, and the list goes on and on! Certainly a must-try! 

Address: 10, Lorong Cantek 2, Taman Cantek, 13400 Butterworth, Pulau Pinang

Opening Hour: 9am-6pm (Closed on Sun)

8. Restoran Saudiah Nasi Kandar

When in Perak, you can’t miss Restoran Saudiah Nasi Kandar! This spot in Kuala Kangsar is where you can satisfy your Nasi Kandar cravings. Aside from the crowd-pleasing dish, you can also get its famous Nasi Goreng Ayam too! 

Address: J alan Khoo Leng Yan, Bandar Baru, 33000 Kuala Kangsar, Perak

Opening Hour: 7am-7pm (Daily)

BHPetrol SG Dua North Bound, PMT 1169, Di KM132,60, North-South Expy, Arah Utara, 13500 Permatang Pauh, Penang

9. Woodfire

This popular burger joint sells burgers like no other, offering all American-style juicy burgers! If you’re looking for the perfect burger that offers a combination of tastes and textures from the first to the very last bite, Woodfire is the perfect spot.

Address: 56, Jln Baru, Kampung Pegawai, 83000 Batu Pahat, Johor

Opening Hour: 12-10pm (Tue-Thur, Sat-Sun) & 3-10pm (Fri, closed on Mon)

10. Restoran BP Bariani Power

If you’re in Johor, going to BP Bariani Power is a must! BP Bariani Power is famous for its Nasi Bariani and Nasi Bariani Gam. The Nasi Bariani Gam is full of tasty herbs with a slight hint of creaminess. You can choose chicken, lamb, or mutton – so head on to discover your favourite! 

Address: 18, Jalan Tukas 2, Taman Soga, 83000 Batu Pahat, Johor

Opening Hour: 9:30am-5pm (Daily)

11. Bangsawan Restaurant 

Known for its generous “bangsawan” portion, Bangsawan Restaurant serves local favourites like Ikan Keli Geprek, Ayam Sambal Kicap and more. But its scene-stealer is definitely the Shell Geprek Bangsawan. This dish has a beautiful combination of crab, lala, shrimp and more, all smothered in a hot spicy sauce! If you’re not a spicy lover, opt for less spicy! 

Address: No 25 Jalan Flora Utama 1, Taman Flora Utama, 83000 Batu Pahat, Johor

Opening Hour: 12-10pm (Closed on Mon)

12. Saiful Patin Gulai Masam

Saiful Patin Gulai Masam is where you can get various local fare while enjoying the view. At night, they also have other menu dishes consisting of seafood and more for you to explore that are sure to whet your appetite! 

Address: Dataran Patin Tg Keramat, Kampung Bangau, 28000 Temerloh, Pahang

Opening Hour: 11am-12am (Closed on Tue)

13. Warong Tomyam Ismail

This restaurant in Pahang is famous for its Thai cuisine with a twist! Warong Tomyam Ismail serves dishes from Tom Yam, Kerabu Sotong, and more. Among the must-try here is its Fried Fish with Sweet and Sour sauce that will leave you wanting more! 

Address: Taman Bendera, 28400 Mentakab, Pahang

Opening Hour: 5:30pm-12am (Daily)

14. Gerai Ikan Patin Pak Usop

This restaurant is a crowd favourite for its tempoyak ikan patin ! Here, the tempoyak ikan patin has a distinctive fermented durian flavour laced with sweet, sour and spicy notes that are certainly delightful. 

Address: B-12, Gerai MPT, Lurah Semantan, 28000 Temerloh, Pahang

Opening Hour: 11:30am-5:30pm (Closed on Sun)

BHPetrol KL-Karak, KM 21, Karak Expy, Arah Timur, 53100 Kuala Lumpur, Federal Territory of Kuala Lumpur

Food-Centric Destinations To Explore With BHPetrol 

Good food is never far from BHPetrol! Can’t wait to plan a culinary trip? Don’t forget to plan your road trips with BHPetrol! BHPetrol stations are definitely a convenient one-stop for all! 

Not only that, you can also use BHPetrol eCard to earn points and redeem exclusive gifts! Get yourself a BHPetrol eCard at any BHPetrol station or download now at Google Play Store or Apple App Store. For more info, visit https://www.bhpetrol.com.my/ecard-mobile-app/  

What are you waiting for? Your food adventure awaits! 

#BHPetrol #TheRightChoice #BHPetrolCariMakan

Link(s): Website | Facebook | Instagram

Also read:  Your Fried Chicken Is In Good Hands! KFC Taking Good Care Of The Quality Of Your All-Time Favourite Fried Chicken!

Check out our documentary series –  Foodie Originals

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Malaysian Food: 15 Traditional Malay Dishes You Have to Try!

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Ahh, Malaysian food. Could this Southeast Asian nation be home to the best food in the world? It’s a bold question, and given the fierce competition from neighboring destinations like Thailand , Singapore, and Indonesia , it’s always going to be subjective. Still, after extensive tasting, we know for sure that Malaysia is home to some of our favorite dishes.

Think of Malaysian cuisine and classics like laksa and nasi lemak quickly tempt your taste buds. Malaysian food is heavy on rice and noodles, of course, but with spices as diverse as pandan leaves, tamarind, and turmeric being commonplace in the kitchens, it’s safe to say that no two dishes are the same. 

With mixed Malay, Indian, and Chinese influences competing for space, you can start your day with roti canai (bread dipped in curry sauces), enjoy a bowl of char kway teow for lunch (best served by the Chinese hawkers in Penang), and dine on rendang (a traditional Malay dish) for dinner. 

No matter where you go in Malaysia, you’ll find regional dishes to die for. Of particular note, of course, is Penang, a veritable food heaven known for its nasi kandar and asam laksa. Ipoh is an underrated culinary destination, while Kuala Lumpur, Johor, Malacca, and even Sarawak are all going to keep you more than well-fed. And everywhere you go, be prepared for a side of spicy sambal sauce to accompany every dish!

If you’re planning a trip to Southeast Asia, then keep reading as we count down the best things to eat in Malaysia.

Disclaimer: This post may contain affiliate links. If you make a purchase or booking through one of our links we may earn a small commission (don’t worry, it’s at no extra cost to you).

15 Traditional Malaysian Dishes to Try

1. nasi kandar.

Nasi kandar is one of the best Malaysian dishes, and one of the most filling too! Nasi kandar consists of rice (in Malay, the word “nasi” means rice) and an extensive selection of different curries and side dishes, all of which are served on a single plate. 

The number of curries and side dishes you add to your plate depends on your tastes and budget, and you can typically choose from an incredible variety of meat, fish, and vegetable dishes, often topped with eggs, chutneys, or poppadoms. The more curry sauces mixing together on your plate, the better, as nasi kandar is all about the variety!

Nasi kandar originated in Penang, the foodie island in the north of Malaysia, in the early 20th century. It was popularized by Indian immigrant workers, who would prepare big batches of rice and curries to sell around the town. 

This is where the second part of the dish’s name comes from. The sellers would walk around with the rice and curries stored in big baskets, balanced on a pole slung over their shoulders, and it’s thought the word “kandar” derives from an Indian word meaning either shoulder or pole, although its exact origins are unclear. 

Today, nasi kandar is incredibly popular across Malaysia. It’s no longer sold by hawkers, but rather, you’ll visit a big restaurant and select your dishes buffet-style before paying for everything you’ve chosen. The oldest nasi kandar restaurants are, of course, in Penang, and many would say these are also the best.

2. Nasi Lemak 

There are many contenders for national dishes of Malaysia, but few tantalize the taste buds so thoroughly as nasi lemak. In mainland Malaysia, nasi lemak is considered the national dish, at least among ethnic Malays, and it’s the heartiest Southeast Asian style breakfast you could ask for. 

Nasi lemak is all about coconut rice, which forms the base for the dish. The rice (nasi) is prepared in a coconut cream broth, giving it a hearty, fluffy texture when it’s cooked with pandan leaves. The coconut rice is always served with sambal, the spicy Malaysian sauce that adds a real kick to the dish.

For a lighter breakfast, your spicy coconut rice can then be layered with anchovies, peanuts, and eggs, and it’s often served simply (and in an eco-friendly fashion) wrapped in disposable banana leaves. 

For a heartier breakfast, you can often opt to have a chunky piece of fried chicken or even a piece of fried fish added to the nasi lemak. The lighter variants are commonly sold by street hawkers and make for a great fast-food breakfast, while the heavier variants of nasi lemak are more likely to be found in restaurants.

3. Roti Canai

One of the best breakfasts in Malaysia is roti canai, a type of flaky flatbread that’s dipped into delectable curry sauces. Seemingly simple, but marvelously filling, roti canai requires a very specific type of bread that has Indian origins. 

The bread in question is, of course, a flatbread, prepared using a mixture of dough and ghee that’s rolled into super thin layers before being tossed on a flat surface. Once cooked, the result is a thin, flaky, and delightful texture that’s to die for. 

The bread can also be folded over with light toppings like onions, or even eggs, but more commonly, it’s just served plain with a selection of sauces. These sauces vary but are typically curry sauces, including chicken, vegetable, or mutton curries. Vegetarians can opt for the lentil dhal options. You can then take a chunk of the bread and use it to scoop up the sauce. 

The best roti canai is often served at the Mamak stalls and restaurants across Malaysia, which have their origins among the country’s Indian communities. 

4. Rendang 

Few dishes fire up the taste buds, and national sentiment, as much as rendang. This is one of the most famous foods in Malaysia (and it’s also incredibly popular in Indonesia, which claims the dish as its own!), and it’s a must-try when you’re eating your way around the country. 

Traditionally, rendang was prepared as a ceremonial dish for special occasions. Originating among the Muslim communities of Southeast Asia, rendang is still eaten on occasions like Eid al Fitr. You’ll understand why it’s a “celebratory” dish when you look at the time it takes to prepare rendang. 

The best rendang is slow-cooked for hours at a time. You take a cut of meat, such as beef or, less commonly, chicken, and then smother it in coconut milk mixed with a particular set of spices that includes lemongrass, chili, garlic, turmeric, and more. Beef is the preferred meat, as, of course, it slow cooks particularly well.

The result is a sumptuous, soft dish that’s not only especially flavorsome but can be stored for as long as four weeks at a time. Typically, rendang is served with rice and can be either wet or dry in texture, depending on how much of the coconut broth has been evaporated. 

Yet another candidate for the Malaysian national dish is laksa, the original recipe for which is thought to have originated among the Peranakan communities. Travel across Southeast Asia today, though, and you’ll find countless recipes and regional variations of this delectable coconut-based dish, ranging from Singapore laksa to asam laksa. 

One of the most famous foods in Malaysia, Laksa is effectively a type of noodle soup. Thick noodles are preferred, although thinner vermicelli is found in some variations. 

Laksa’s distinctive, creamy broth is prepared using a base of coconut milk, which importantly is mixed with a sour ingredient, which is usually tamarind. Depending on the variety of laksa you’ve ordered, you could find the broth and noodles mixed with prawns, tofu, chicken, bean sprouts, eggs, or any other number of ingredients.

In Malaysia, particularly popular regional variations include Penang laksa (also known as asam laksa), which is prepared with mackerel, tamarind, and fish stock. In Ipoh, laksa is prepared with prawn paste, while Sarawak laksa uses rice noodles, omelets, tofu, chicken, and a whole smorgasbord of Bornean ingredients and spices. 

As with most Malay favorites, you’ll want a side of sambal sauce to spice up the laksa, regardless of which regional variety becomes your favorite! 

6. Ikan Bakar 

Malays have been barbecuing fish for millennia, and the perfection of this rustic culinary technique has found its apogee in a dish named ikan bakar. 

Ikan bakar literally means grilled fish in Malay (and also in Indonesian, where the same style of cooking is also common), and this traditional Malay food involves grilling fresh fish over hot barbecue coals.

But there’s a little more to it than simply poking a fish on a barbecue. First, the fish needs to be marinated, usually in a mixture of soy sauce, garlic, and chili, smothered in more sauces and spices, and then covered in banana leaves before being thrown on the hot coals.

The spiced fish is then grilled until crispy on the outside and served simply with rice and spicy sambal. The fish in question will vary depending on what’s been caught, and we suggest trying ikan bakar when you’re on the coast or living the island life in Penang or Langkawi. Popular types of fish include red snapper, while other types of seafood, like stingrays, are also prepared in the same style. 

7. Hokkien Mee 

If you love noodles, you’re going to love chowing down on a big bowl of hokkien mee, a very popular Malaysian food. Thought to have been created by Chinese laborers from Fujian province (whose main dialect was Hokkien), there are several regional varieties of this ubiquitous noodle dish found all over Southeast Asia. 

In Singapore, hokkien mee is considered a national dish, and many of the best street food stalls serving the dish have even been given Michelin stars in recent years. The Singapore version typically consists of prawns, squid, and pork stir-fried with egg and rice noodles, and given the close ties between the two countries, you’ll find Singapore hokkien mee all over Malaysia. 

But Malaysia has its own variants, too. In Kuala Lumpur, hokkien char mee is one of the best dishes to try in Chinatown (head to Petaling Street). This variety consists of pork, squid, and cabbage stir-fried in a much heavier, darker soy-based sauce. 

Penang hokkien mee is completely different, as it’s served as more of a noodle soup broth than a stir-fry. You’ve still got your egg and rice noodles, but they’re cooked in a thick prawn-based broth with pork, fish, and other toppings. 

8. Char Koay Teow

Penang is a foodie paradise, and one of the must-try dishes you’ll find being cooked up in George Town is char koay teow.

Another noodle-based dish of Chinese origins, char koay teow is best ordered from the street food hawkers who cook it up fresh in a wok in front of you.

This stir-fry dish uses flat rice noodles, quickly cooked at high heat with garlic, bean sprouts, and soy sauce, and then finished off with a healthy portion of prawns. As always, char koay teow is best enjoyed with a side of sambal sauce to spice it up!

9. Satay Ayam

One of the most famous foods in Malaysia, satay is a dish that needs little introduction. Generally cooked up all over Southeast Asia, in Malaysia, the preparation of satay has become an art form. 

Satay consists of skewers of meat (generally chicken, which in Malaysian is ayam ), which are grilled to perfection over hot coals. 

But what really makes this traditional Malay food is the sauce that’s served alongside it. Satay sauce is a peanut-based sauce prepared with soy, tamarind, lemongrass, garlic, chili, and many more spices, and it’s perfect for dipping your skewers into!

10. Curry Mee

Curry mee is one of the most famous Malaysian dishes. This is one of our personal favorites, combining all the flavors and spices of a good old-fashioned curry with the heartiness of a noodle soup. 

The best curry mee is typically found in southern Malaysia, and you can head to Johor (or also cross the border to Singapore) to find the traditional style that we love most. This traditional curry mee is made with a coconut milk base, with curry powder, turmeric, and sambal giving the broth a rich yellow or red coloring. Egg noodles are typically added to the broth, alongside a dash of fish sauce and some more sambal for added spice. 

Other ingredients can vary, but you’ll often find chicken, prawns, fish, squid, or tofu added to the broth. You may also have a boiled egg thrown in for good measure. In the south, curry mee is often referred to as curry laksa, but it’s not to be confused with this admittedly similar, coconut milk-based dish. 

Curry mee/laksa stands out for the use of curry powder or curry paste, of course. You’ll find regional variants in Ipoh, another great foodie city in central Malaysia, as well as Penang. 

11. Nasi Biryani

We love Malaysian cuisine because the influences are so outrageously diverse. You can enjoy a traditional Malay breakfast, hokkien noodles for lunch, and then a classic Indian-style meal for dinner. And one of the best Indian-influenced Malaysian dishes is nasi biryani, the local take on biryani. 

As you’ll know by now, nasi means rice, but given a biryani is already a rice-based dish, you might be wondering how this version varies from one you might find on the Indian subcontinent or elsewhere in the world. 

Indeed, given that biryani was brought here during the British colonial era by Indian immigrants, it hasn’t changed much at all. You can still expect to enjoy a sumptuous plate of rice spiced with curry powders, garlic, turmeric, and other ingredients. You’ll find vegetarian nasi biryani, but more commonly, it’s served with chicken, beef, or lamb.

This is where nasi biryani can vary because the meat is often prepared separately from the rice in a curry sauce, which is then served in a separate bowl or poured over the rice. Either way, it means that nasi biryani has garnered a reputation as a somewhat saucier dish than other types of biryani. 

The best nasi biryani is prepared by street hawkers and in Muslim restaurants, with Penang being particularly renowned for this iconic Malaysian food. 

12. Hainanese Chicken Rice 

Another tasty Malaysian dish that’s deeply rooted in Chinese communities is Hainanese chicken rice, which is, of course, influenced by the culinary techniques brought over from Hainan province in China.

You’ll recognize the Hainanese chicken rice restaurants by the chickens hanging in the windows. The dish itself is remarkably simple, consisting entirely of a plate of rice topped with chicken. 

The chicken is first poached in a chicken broth, giving it a seriously succulent texture. The chef then chops the poached chicken into small strips before serving the dish with sauces like soy or sambal over a plate of fresh rice.

The Chinese influences in Malaysian cooking are ever-present, but few Malaysian dishes evoke such a Chinese feel as popiah. This is the Malaysian take on spring rolls, a dish you’ll find in Chinese restaurants all over the world. 

Popiah is prepared with a distinctive Malaysian flair. The concept is the same as any spring roll, and you’ll have the fillings wrapped up in a paper-thin outer layer and a sauce to dip the rolls in. The spring roll casing here is incredibly light and fresh, with it typically being prepared from a light wheat dough. 

The fillings are heavy on vegetables, which is perfect for vegetarians. Grated carrots and cabbage are ubiquitous, while bean sprouts are a delightful addition. You may find popiah are also stuffed with minced meats like chicken or pork, or one our favorites, shrimp. 

Popiah can be served either “raw” – without cooking the casing, for a super fresh snack – or fried in oil for a less healthy snack. Once served, you’ll want to dip your popiah in fish sauce, soy sauce, or a little bit of spicy sambal to really embrace the Malay way! 

14. Teh Tarik

If you need a pick-me-up, there’s no better treat than a hot mug of teh tarik. Warming in winter (not that Malaysia gets too cold!) and revitalizing in summer, many would consider teh tarik to be the national drink of Malaysia. 

Teh tarik means “pulled tea,” and you’ll love the sweet, milky, and frothy texture of this delectable beverage. Teh tarik is prepared using a base of black tea leaves and copious amounts of sugar before the milk is mixed in a rather unique way. 

The term “tarik,” or pulled in Malay, is used to describe the way the tea and milk are poured, or pulled, between multiple vessels before being served. The best tea stalls often do this “pulling” at great heights, a method which not only adds to the frothiness of the tea but slightly cools the drink before consumption (which, in Malaysia, is just what you need). 

Teh tarik has its origins among the Indian communities that emigrated to Malaysia during the British colonial era, and as such, it’s traditionally served at breakfast alongside other Indian-Malay staples like roti canai.

Looking for an ice-cold dessert? You’ll want to order cendol, a Malaysian food favorite that’s as sweet as it is icy. 

Cendol is prepared using a base of coconut milk and ice shavings. But from there, things can get very creative. An authentic cendol is supposed to contain jelly noodles, often dyed a garish shade of green or blue using food colorings, before being sweetened with unhealthy quantities of palm sugar.

But cendol can also contain any number of sweet or jelly-like ingredients, and each vendor typically has a selection of treats to sweeten up your dessert further. In Malaysia, it’s common for cendol to be served with savory ingredients, too, including red beans and durian (the durian being an acquired taste!).

Cendol can be served in a tall glass, almost like an iced drink, or it can be served more like a traditional dessert in a large, rounded bowl. With cendol, anything goes really, and you’ll find the best are often prepared ad hoc by cendol sellers running street food stalls. It’s perfect for those hot Malaysian days, which are most days of the year!

There you have it! The 15 top Malaysian dishes you need to try! What’s your favorite Malaysian food?

Planning a trip to Malaysia? Check out our favorite books and travel guides!

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About the Author:

Richard is an award-winning travel writer based in Southwest England who’s addicted to traveling off the beaten track. He’s traveled to 75 countries and counting in search of intriguing stories, unusual destinations, and cultural curiosities. Richard loves traveling the long way round over land and sea, and you’ll find him visiting quirky micronations and breakaway territories as often as he’s found lounging on a beach (which is a lot). When he’s not writing for BBC Travel, National Geographic, or Lonely Planet, you can find Richard writing for the Wandering Wheatleys or updating his off-beat travel blog, Travel Tramp.

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Sustaining Local Food Cultures and Identities in Malaysia with the Disruptive Power of Tourism and Social Media

• First Online: 24 October 2021

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• Sally Everett 10  

Part of the book series: Asia in Transition ((AT,volume 13))

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Measured by both the number of arrivals and revenues, the direct and indirect contribution of the travel, tourism and hospitality industry has grown exponentially over the past two decades, interrupted only by the coronavirus pandemic, and accounted for over 10% of global GDP in 2019. Tourism is the third biggest contributor to Malaysia’s economy, and food tourism is a major aspect of this; many people travel for a taste of a place. Much of the massification of tourism in Malaysia has been driven by large-scale corporate interests—both Asian and Western—who control key services such as airlines, cruise ships, travel agencies, tour companies, accommodation, and food and beverage outlets. This poses a danger of squeezing local providers out of the lucrative tourism market, including producers of traditional foods. In this context, consumer-generated media are widely recognised as powerful vehicles for destination and sector-specific marketing. They are challenging and disrupting traditional approaches to tourism promotion. Given that access to social media and the internet is relatively inexpensive, are they empowering tools for small-scale local providers to compete in tourism markets? This chapter examines social media’s role in the development of the Malaysian tourism sector, and its relationship with local food cultures and projections of identity. The discussion draws on concepts of ‘creative resistance’ and the ‘transcendence of third spaces’ to situate local producers servicing tourism. It then presents findings from a study of small-scale food providers, coupled with an analysis of websites/blogs/social media platforms which draws out qualitative data from tourists and producers. The data help to establish how social media are being used to transcend core/peripheral spaces. The analysis shows that strengthening product marketing—and creating ‘digital capital’—is a potentially useful way for local food producers to benefit from consumer-driven tourism and sustain local identities and ways of life. In doing so, social media can help disrupt powerful, hegemonic economic forces and globalisation associated with mass tourism.

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Everett, S. (2021). Sustaining Local Food Cultures and Identities in Malaysia with the Disruptive Power of Tourism and Social Media. In: Ibrahim, Z., Richards, G., King, V.T. (eds) Discourses, Agency and Identity in Malaysia. Asia in Transition, vol 13. Springer, Singapore. https://doi.org/10.1007/978-981-33-4568-3_7

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EXPLORE MALAYSIA’S STREET FOOD VIRTUALLY WITH TOURISM MALAYSIA AND JACKIE M.

PUTRAJAYA, 17 September 2021 – Let’s take on many virtual Street Food Journeys with Jackie M. and Tourism Malaysia! A Malaysian-born, Sydney-based hawker food expert, Jackie M., and her group of culinary experts are collaborating with Tourism Malaysia Sydney once again for the second series of Street Food Journeys.

After the success of the first series, Series 2 will continue with their journeys across the remaining states of Kuala Lumpur, Selangor, Perlis, Sabah, Negeri Sembilan, and Kelantan, where only viewers will be taken on a virtual trip of Malaysia’s gastronomy paradise. Series 2 will also include a combination of on-the-ground interviews, how-to cooking segments, and an exploration of the unique food culture in each state.

This six-part series aims to not only teach viewers how to recreate signature Malaysian flavours from the comfort of their own kitchens, but also to share valuable travel tips for each state or territory, which will be presented by either Shaukani Abbas, an award-winning Malaysian tourist guide, or one of the guest travel contributors. All the recipes, travel articles, and contents will be summarised and presented in an e-Magazine that accompanies the series.

“My team and I are grateful for the success and positive feedback we have received through Series 1, and now we are excited to showcase more insight into Malaysian cuisine through Series 2. We can’t wait to share with the audience our special guests, such as the internet sensations The Jetlag Warriors and Mark O’Dea who will be virtually exploring Malaysia’s rich cuisine and culture,” says the series’ host and producer Jackie M.

She continues, “While the closures of international borders have left us waiting to travel again, we hope that this additional series will give everyone a virtual experience and a general idea for them to plan ahead for their future travel to Malaysia.” The series will be available through various platforms, including Jackie M.’s YouTube and Twitch channels.

Mr Tuan Razali Tuan Omar, Director of Tourism Malaysia in Sydney also expressed his appreciation following the series’ success, “With the success of Series 1, we are eager to see how Series 2 will unfold more of Malaysia’s rich cuisine and culture. I am sure everyone agrees when we say that Malaysia is a foodie’s paradise. Kuala Lumpur’s Curry Laksa has been ranked the world’s number two in Lonely Planet’s Ultimate Eatlist while Penang’s Assam Laksa has been recorded in CNN’s list of World’s 50 Best Foods.”

Street Food Journeys: Malaysia Series 2 will start airing on multiple platforms on Sundays at 9 PM AEST/AEDT from the 19th of September. Catch the team live on https://www.youtube.com/MastersOfMalaysianCuisine , https://www.youtube.com/c/JackieM ,and http://www.malaysianchefs.com/ .

About Tourism Malaysia

Malaysia Tourism Promotion Board, also known as Tourism Malaysia, is an agency under the Ministry of Tourism, Arts & Culture Malaysia. It focuses on the specific task of promoting Malaysia as a preferred tourism destination. Since its inception, it has emerged as a major player in the international tourism scene. In 2019, Malaysia registered 26.1 million tourist arrivals and RM86.14 billion tourist receipts, placing it among the major tourism destinations of the world.

For enquiries, please contact:

Tuan Razali Tuan Omar Overseas Director Tourism Malaysia Sydney Office [email protected] Tel: +610 9286 3055

Muadz Samat Assistant Director Corporate Communications Division [email protected] Tel: +603 8891 8776

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So, you’re interested in Malaysian food culture? Get ready for a real rollercoaster ride of a tasting sessions, folks! The cuisine of this two-pronged country is more varied and eclectic than you can imagine. Blending Chinese, Indian, and Malay flavors and cooking styles with influences also taken from Singapore , Indonesia, and other South Asian countries, not to mention onetime European colonial powers, there’s all sorts on the menu in these parts.

Head to Kuala Lumpur and you can lose yourself in bazaars that sizzle with BBQ skewers and stir-frying noodles and zingy rendang curries. Go to handsome Malacca to taste broiling pots of peanut satay. Or visit Penang, the undisputed foodie capital of the country, to see just how seriously Malaysians take their food in a medley of Indian thali plates and Chinese roast duck. There’s no end to it.

This guide to Malaysian food culture covers the lot. It’s 101 reading for anyone heading to KL and beyond this year, since it focuses in on nine of the tastiest and most iconic dishes that we think you absolutely have to try during your travels. Get ready for an overload of coconut and durian, of chili and spice…

Table of Contents

Probably the most well-known (and well-loved) Malaysian dish is nasi lemak. The unofficial national dish is what many Malaysians choose for breakfast, but it’s so popular that you’ll find it being served at all times of the day. 

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Nasi lemak always starts with a portion of coconut rice served with a side of sambal – the spicy chili sauce that comes with most dishes in Malaysia. But beyond that, the variety of sides accompanying nasi lemak are endless and will differ depending on the vendor or region. Some of the more usual sides are peanuts, cucumber, fried anchovies, a hard-boiled egg, and vegetables. You could also find that yours comes with a scoop of meat curry, spicy shrimp, dried fish, a chicken leg, or a fried egg. You never know – it’s all part of the fun.

Nasi lemak is traditionally served on an open banana leaf. It can be eaten on the go or sitting in, either with your fingers or knives and forks.

Beef rendang

Beef rendang has repeatedly won the title of World’s Most Delicious Food . It’s pretty darn easy to see why, too…

Often mistaken for a curry, beef rendang is actually a ridiculously flavorsome slow-cooked stew that takes hours to make correctly. First, the meat (usually beef, but chicken or lamb can also be used) is added to a mixture of coconut milk and spices, including ginger, galangal, chili, turmeric, and lemongrass. This is then left to cook for several hours until the meat has absorbed almost all the juice. The tender, flavor-filled protein is then served up with a healthy dollop of rice. 

The dish actually originates from the Sumatra region of Indonesia and was traditionally prepared in times of celebration. But now that Malaysia has claimed it as its own, it is widely available across the country and is a must-try while on your travels.

Bak kut the

Bak kut the is another slow-cooked wonder, this time of Chinese influence. It literally means “meat bone tea,” which should give you an idea of the sort of base used for this stew. Usually made with pork ribs which are left to cook for hours in a broth flavored with herbs such as ginseng and star anise, this hearty broth is said to have health benefits, and some households may add additional medicinal herbs to the stew. The finished product derives extra flavour from additions like garlic, soy sauce, shitake mushrooms, and tofu.

A popular breakfast dish in Chinese-Malay households, bak kut the is often enjoyed the morning after it was made, the broth having developed even more flavor overnight. When ordered in a restaurant, it will often come in a large pot intended to be enjoyed family-style. So order it to share with friends alongside rice, stirfried greens, and fresh chilis. It will often also come with yau char kwai , strips of fried dough perfect for dipping into the delicious, salty broth.

Char Kway Teow

Char kway teow is another dish of Chinese origins, but it has become so popular in Malaysia that it is generally assumed to have originated in the country itself. It’s generally seen as one of the most icon Malay street foods. You’ll find it in virtually every bazaar you visit, from Borneo to Malacca, and particularly in the heady night markets of Kuala Lumpur. The price for a whole bowl is likely to soothe the accountants out there – you’re looking at $1 or less for a full meal!

Wide flat rice noodles are stir fried in dark soy sauce and lard, with bean sprouts, spring onions, prawns, and Chinese sausage thrown in for good measure. As is often the case in the food culture in Malaysia, ingredients can be added freely without changing the basic nature of the dish. Sometimes it will include egg, crab, small cockles, or other meat, but what must not change is the cooking method. Char kway teow has to be cooked properly in a wide wok at high heat to give the noodles the signature smokey flavor that characterizes this dish. 

Is there anything more delicious than laksa? We really just don’t know! A simple-looking bowl of noodle soup with a taste so complex that the first spoonful often leaves you lost for words, this one has a depth of flavor and richness that rarely fails to wow. Overall, Laksa is probably one of our favorite things to eat in Malaysia. You’ll always find us going back for more.

The most challenging thing is deciding which one to go for since there are a number of different types. First, there’s assam laksa, made popular in the foodie capital that is Penang. This one is flavored with tamarind, dried mackerel, and shrimp paste to create a sharp, tangy, almost sour, seafood stew. It also has hints of lemongrass, ginger, and chili. Or there’s curry laksa, tailor-made for those who prefer creamier, thicker soups. It has many of the same spices, but instead of the tamarind juice and fish pastes, you’ll find coconut cream and fresh coriander. 

It might seem a little silly to be including the simple satay on our list, but this is a hugely popular thing to eat in Malaysia. You won’t be able to pass through a marketplace without smelling the delicious scent of charcoal-cooked meat sizzling away over open coals.

You’ll find many stalls selling skewers of beef, chicken, lamb, pork, or seafood, all wonderfully marinated before being cooked to perfection. Take just one stick to enjoy as a snack while you wander. Or sit down and enjoy several as a meal with a portion of rice, chunks of cucumber, and plenty of the signature satay sauce that makes this dish complete. 

One of the top places to sample this is the onetime colonial city of Malacca. There’s a whole street there dedicated to satay restaurants, which are home to rows and rows of fridges that stock all manner of kebabs for you to pick before cooking in your own private cauldron of spicy peanut paste.

Another fantastic snack food available in every market is the Indian-inspired Roti Canai. A dough of ghee, flour, and water, is fried to create a light crispy flatbread with a fluffy inside. It’s simple but tasty and can be eaten alone or dipped into delicious curry, gravy, or spicy sauce. Some enjoy Roti Canai dipped into unrefined sugar and eaten as a sweet breakfast.

Another form is Roti Tisu, where the dough is spread thin before frying and then twisted into a tissue-thin pyramid and propped upright on a plate. It is eaten by tearing off pieces from the top down and dunking them into daal or curry. When you reach the bottom of the roti, you can dip the last pieces into sugar and finish on a sweet note. Whichever version you choose, be warned that one is never enough!

This fun dessert is a riot of colors, textures, and unusual flavors, perfect for anyone wanting to experiment. Cendol comes in various forms but is basically a bowl or glass of shaved ice, coconut milk, palm sugar syrup, and strands of grass green jelly made from rice flour. 

A variety of other toppings can be added, depending on how adventurous you are feeling. These can include other jellies, chopped fruit, sweet corn, sweetened red beans, and mashed durian. 

Although red beans are a common dessert in Malaysia, they do have the texture of kidney beans so perhaps try a couple before you fill your cendol bowl with them. And as for durian, well, more on that below! 

For a colder dessert, try the Ais Kacang, which includes much of the same jelly, beans, and fruit but has lots of crushed ice and no coconut milk. 

We can’t possibly talk about the food culture of Malaysia without mentioning durian, the love-it-or-hate-it fruit that divides opinion all over Asia. These huge spiky green balls look like medieval weapons, but it is the smell that people remember. Durian fruit has a potent aroma that has been likened to many things, including old socks, bins, and rotting meat. This pungent smell is so widely disliked that the fruit is banned from public transport in many Asian countries.

However, despite its stinky aroma, many people love durian because inside the spiky green shell are thick strips of pale yellow flesh that melt in the mouth with a custardy texture and a taste unlike any other fruit. Again many people hate the taste, but those who love it really love it, and you’ll find durian products for sale all over Malaysia. 

It’s a truly unique flavor that everyone should try once. And Malaysian food vendors, who are well used to tourists and their ways, will often allow you to taste their durian ice cream or cendol topping before you commit to a whole dessert of it. And they will usually react with equal amusement whether you love it or hate it!

Why does food play an important role in Malaysian culture?

Malaysia is an extremely diverse country. Its population comes from vastly different backgrounds, ethnicities, and religions. But one thing the country can agree on is its love of food. They take great pride in their meals and use them to bring families together, make friends with strangers, connect to their own heritage, and to learn about others. So, the food in Malaysia is not just delicious but plays an important role in the culture. 

What is Malaysia’s national dish?

Nasi Lemak is Malaysia’s national dish. It is widely eaten all over the country as both a breakfast dish and throughout the day. It’s a favorite with both Malaysians and tourists and is offered in most Malaysian restaurants worldwide. 

What food is Malaysia famous for?

Malaysia is famous for lots of food, including nasi lamek, assam laksa, and beef rendang. Malaysia is also well known for its enjoyment of durian, the controversial, smelly fruit that people tend to love or hate. 

What makes Malaysian food unique?

Malaysian food is unique because of the blend of influences that helped create it. The Chinese, Indian and Malay populations and the proximity of Malaysia to Indonesia have led to a food culture that uses a huge range of spices, ingredients, and cooking styles. This all helps to create fantastic food that bursts with variety and unique flavors.

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Food in Malaysia – Where and What to Eat and How Much It Costs

Malaysia is a foodie’s paradise. The food in Malaysia is delicious, inexpensive and diverse including Indian, Chinese, Malay, and international dishes along with an endless supply of street food. You can order anything from noodle soup or spicy Tom Yam to having traditional Indian food (both vegetarian and non-vegetarian) in a self-service restaurant. Everyone who visits loves the food in Malaysia and you will too.

10 Best local dishes to try

There are lots of different types to choose from. Nasi (rice) and noodles (mee) with meat are popular. Let’s take a look at what to eat in Malaysia and some of the local’s favourites.

1. Nasi Lemak

Nasi Lemak is rice boiled with coconut milk mixed with pandan leaves for fragrance. You typically eat the rice with sambal (a kind spicy sauce), a boiled egg, slices of cucumber and sometimes with fried chicken or rendang (spicy chunks of meat). A handful of peanuts and fried anchovies get sprinkled on the top too. Nasi Lemak is a famous food in Malaysia and often considered a national dish.

2. Roti Canai

Roti is type of fluffy Indian bread similar to pancakes. People usually eat roti with curry, and it rarely costs more than a few ringgits. Other types include roti susu and roti telur. The first is a sweet cooked with condensed milk while the second is fried with egg.

Rojak has a mixture of chopped fruit and dough served with other ingredients and can be either sweet or savoury. Some eat it as a snack and others for dessert.

4. Assam Laksa

If you like noodle soup, check out Assam laksa. Assam laksa consists of thick rice noodles and mackerel boiled in a mixture of lemongrass and ginger. Shrimp paste often comes as a side. You can find this in restaurants or as street food.

5. Satay (grilled meat on skewers)

Barbequed chicken, mutton or beef in the form of satay with sambal or peanut sauce is a typical kebab-like Malaysian street food. Different stalls have different styles. You pay per stick.

6. Char Kuey Teow

The dish is a type of flat fried noodles served with prawns, eggs, boiled bean sprouts and chives. Expect the noodles to be quite spicy.

7. Roasted Chicken Rice

Roasted chicken gets chopped into chunks of meat and bone. The rice is usually boiled in a chicken broth for taste. A thick soy sauce and slices of cucumber comes with the chopped chicken.

Lok Lok is one of the Malaysian delicacies you’ll see sold along the streets or in a buffet-style restaurant. This involves dipping raw or semi-cooked food into boiling flavoured soup for a few minutes until it’s cooked. Different cities have their own styles and flavours. Some are spicy; others aren’t.

9. Nasi Kandar - Rice with Curry

If you want a local food experience in Malaysia, head to one of the Indian restaurants. You’ll get a plate of either white rice or mildly flavoured rice, similar to briyani and the choice between a selection of curries and sides, which often includes chicken, mutton, prawns, curried eggs and vegetables. Everything is self-service. You get charged for what you eat. Penang is famous for Nasi Kandar.

10. Mixed rice buffet style

This dish is a plate of plain white rice with a 'buffet' selection of sides. Prices are based on the type of food you take. The more sides you have, the more you pay. Indian restaurants are often open 24/7 and only serve halal food. Chinese ones have 'economy' mixed rice and a selection of other non-Halal sides. You shouldn’t pay more than RM 10 ($2.50) for the economy mixed rice and no more than RM 20 ($5) in the Indian restaurants for a massive plate of food with two or three sides. If you want vegetarian food in Malaysia, you can find it at the self-service restaurants.

The five best local drinks to try

Drinking alcohol isn’t as readily available as other parts of SEA and a night out often ends up being expensive. You’ll rarely be able to have a beer with your meal unless you eat in a Chinese restaurant or food court. But, instead, this gives you the chance to sample some of the best Malaysian drinks including their version of iced tea and coffee.

1. Teh Tarik

Teh Tarik is one of Malaysia’s most famous drinks. The name translates to ‘pulled tea’ and refers to a black tea with condensed milk that’s quickly poured from one cup into another multiple times. Pouring cools the temperature and makes the top frothy. You can find this drink in most Indian shops. It should cost less than RM 3 ($0.70).

Teh ice is milky tea with ice. This is the second most popular drink in Malaysia after Teh Tarik, and you’ll often see people sipping it in Indian restaurants.

3. Neslo (often served with ice)

This drink is a combination of Nescafe (coffee) and milo. Milo is a popular chocolate drink in Malaysia. This drink is like the Cafe Mocha drink in the western or European countries. You can drink this hot or with ice.

4. Milo Dinosaur

Despite the unusual name, Milo Dinosaur is a famous drink in Malaysia. A double serving of Milo gets mixed with boiling water to give a very rich tasting drink.

5. Cendol (pronounced Chen-dol)

If you travel around Asia, you’ll notice some people with drinks that contain small, colourful jelly-like cubes at the bottom. This jelly is cendol, and the drink has a mixture of coconut milk and syrup to create a thick, sweet drink.

Food prices

The Malaysian food prices are inexpensive compared to western and other SEA standards. A meal at a local restaurant rarely costs more than a few dollars for a generous serving. If you eat with the locals in Kuala Lumpur, expect to pay no more than RM 10 ($3) for a simple dish, bowl of soup, or plate of fried rice or noodles. The Nasi Kandar and self-service restaurants are very affordable too with a huge plate of rice and sides rarely exceeding RM 20 ($6). Street food is even cheaper.

Some stalls serve Nasi Lemak for takeaway in either a polystyrene container or plastic bag for just a few ringgits (less than $1). Others have 'goreng-goreng', a mixture of deep fried dough snacks, for an equally inexpensive price.

The Indian Banana Leaf restaurants where the food comes on a banana leaf rather than a plate, often has a free flow of rice and sides. This type of food may cost around RM 20 ($5) per person depending on the restaurant and location. Western food in Malaysia is more expensive. Pizza, burgers and spaghetti would cost anywhere between RM 15 ($3.60) and RM 50+ ($12) with most prices towards the higher end of the spectrum.

Another type of food in Malaysia is steamboat. The concept is that you pay for a soup base and have a buffet of different types of food including meat, fish, prawns, squid, vegetables and tofu to cook in the boiling soup. Depending on the location, expect to pay up to RM 50 ($12) per person excluding drinks.

One thing worth mentioning in Malaysia is the price of food varies depending on your location. Sarawak has lower prices for the same portion compared to Kuala Lumpur. A meal is likely to come to less than RM 4 ($1) compared to RM 10 ($2.40). Prices in Sabah are on par with those in Kuala Lumpur. Penang has a reputation for producing some of the best Malaysian food, which you can enjoy in one of the many food courts.

Food security

Malaysian food is generally safe, although you may experience stomach problems in the first day or two. If you eat at the more expensive restaurants, the Malaysia food security will be very high, and you’re unlikely to experience any problems. These establishments often include the ones with an air-conditioned eating area.

Smaller local restaurants can be hit or miss, but generally won’t cause any problems. A typical Indian restaurant displays their food on the shelf near the entrance for customers to choose their own sides. Eating from here is perfect around lunchtime when they’re fresh. Though it may not be such a good idea later in the evening after being in the tropical heat for hours. The same is true for Chinese buffet-style restaurants.

Smaller street-side ones and street food can be more risky. More often than not, you’ll see them near a drain where they can pour the excess water and oil, which mean the area isn’t the most hygienic. Be cautious and use your own judgement as to whether the food will be OK to eat. If in doubt, don’t eat there.

Other things to mention are the spiciness and use of MSG. Many dishes come with chopped chillies in a small bowl with soy sauce. You have the choice to eat it with your meal. Indian curries often use chilli, and the same goes for the sauce on some of the other dishes in both Chinese and Indian restaurants. The use of MSG is very common for cooking in Malaysia, and those with allergies should take extra care.

Best restaurants to dine

Malaysian food culture is all about finding and enjoying a delicious meal regardless of the environment. This means many of the recommendations from Malaysians won’t be Michelin-Star restaurants but rather food courts or Mamaks.

Food courts

A food court is a large number of individual food stalls inside an open space giving you the freedom to choose from a selection of dishes. You tell the stall what you want, and they’ll bring the meal to your table where you then pay. Someone selling drinks will approach your table.

Mamak Stall (Indian Muslim restaurants)

The Mamaks’ have typical Indian halal food, and you can have Nasi Kandar, roti and other types of curry, meat and seafood here. This kind of restaurant is on almost every street in every city in Malaysia. Ask your hotel for a recommendation.

Jalan Alor in Bukit Bintang Area

Jalan Alor is a street lined with hawkers serving a variety of Malaysian food in the touristy area of Kuala Lumpur. Expect foreigner prices, especially aimed at the wealthy Arab tourists. Locals find the food here to be expensive, but you have a lot of choices including Malaysian, Arabic and western styles of dishes. The Arabic food, such as chicken mandi is worth the relatively high cost.

Street Food

Street food gets sold in most places and ranges a portion of Nasi Lemak to satay sticks. Pisang Goreng, or deep fried bananas, are always a delicious treat. Just use your intuition to assess the stall’s level of hygiene before you buy.

Learning to cook Malaysian food

Ask any tourist their favourite part of their trip, and many will mention the food in Malaysia. So, why not learn how to cook and bring a little bit of Malaysia back home with you at one of the following schools?

1. The Cooking House

The Cooking House in Kuala Lumpur teaches students how to prepare typical Malaysia dishes over the course of six weeks. Each weekly lesson lasts four hours and covers everything from steamed chicken to curries along with teaching you how to adapt meals to suit your tastes. Lessons cost RM 190.80 ($46) per lesson or RM 932.80 ($225) for the whole course. If you’re here on holiday, drop by and join a single lesson for a new experience. Otherwise, the class is geared more towards expats.

2. At 19 Culinary Studio

Culinary Studio in Kuala Lumpur offers lessons for people of all levels of abilities in a warm and friendly environment. The home kitchen provides the perfect setting to learn how to prepare dishes and meet other tourists, expats and locals in their small class. Everything from the basic concepts of Malaysian cuisine up to advanced techniques and seasoning get taught. Expect it to cost around RM 175 ($42) per person.

3. Private classes

If you don’t want to attend a school, there are other options available such as joining a private class with a local host. A typical lesson includes a trip to the market to buy fresh ingredients along with a detailed description of the cooking process. You’ll later learn how to cook in the host’s kitchen. Viator has a selection of workshops with prices starting from $30 per person.

The food in Malaysia is probably the highlight of visiting the country. A range of cuisines and styles are accessible in all cities, and Malaysia food prices tend to be very inexpensive. And if you love the food so much, why not join a cooking class and bring a small part of the experience back home?

9 of the best places to go in Malaysia

Jan 29, 2024 • 8 min read

From the top food destinations to getting away from it all in the highlands, here are the best places to visit in Malaysia © Matteo Colombo / Getty Images

Split across two different land masses, Malaysia instantly poses a dilemma. Do you visit Peninsular Malaysia, which borders Thailand to the north and Singapore down south? Or do you head across the South China Sea to Borneo – a jungly island shared by Malaysia, Indonesia and the Kingdom of Brunei? 

Good news: both sides of Malaysia have soft sandy beaches and snorkel-worthy coves, though Malaysian Borneo has superior access to marine life. Borneo is also the best pick for jungle trekking, though you can explore national parks and hilly hiking terrain across Peninsular Malaysia, too – like Taman Negara and the Cameron Highlands . Many parks and beauty spots are almost on top of the cities, making Peninsular Malaysia an excellent choice for families who want to spot hornbills by day, but bed down in modern comfort.

Peninsular Malaysia is also where you'll find the buzz. Gastronomes, shoppers and museum hounds can enjoy their fill in cosmopolitan Kuala Lumpur , food-forward Penang  and cultural jigsaw Melaka . Plot your own path with a little help from our list of the best places to go in Malaysia.

Kuala Lumpur is the best place to go for a whirlwind tour 

If you have grand ambitions but limited time, head to Kuala Lumpur. Parts of KL feel like a quintessential capital city, with chic shopping malls (like Pavilion KL and Suria KLCC), a competitive cocktail scene and a sci-fi skyline – the Petronas Towers rise up like twin rockets, while Menara KL glows like a futuristic lighthouse (head to the 300m-high (984ft) sky deck for an expansive view). But KL offers more than fast-paced urban commotion. 

KL's city swagger comes accompanied by nature and history, courtesy of time-worn temples, kopitiam (traditional coffee houses), and rainforests almost side by side with high-rise buildings. Places of worship like scarlet multi-story Thean Hou Temple and ornate Masjid Jamek Sultan Abdul Samad inspire contemplation and wonder.

If you're looking for places to visit in Malaysia in three days, KL has day-trip potential, too. Listen to birdsong at KL Forest Eco Park , picnic by a waterfall at the Forest Research Institute ; and less than an hour's drive away is Mah Meri Cultural Village , where you can immerse yourself in indigenous Orang Asli art and history. 

Encounter pristine nature in Gunung Mulu National Park

Remarkably rocky, tremendously old and a theater for eye-popping natural spectacles, Gunung Mulu is arguably Malaysia's best national park. Between Gunung Mulu (2376m/7795ft) and Gunung Api (1710m/5610ft) are old-growth forests, limestone pinnacles and deep caves, home to millions of bats that take flight every twilight – watch the drama unfold at Deer Cave . 

Where to begin exploring? DIY experiences include the Mulu canopy walk (a suspended ladder through the treetops), an easy ramble to Paku Waterfall or the Botanical Heritage Loop Trail.

If you have tough hiking boots and even tougher endurance, book a guide and tackle the three-day Pinnacles trek. The climbs are steep, but you'll be rewarded by panoramic views of dense jungle spiked with fins of limestone. 

Penang is the top destination for food, drink and sensory pleasures

Penang's foodie status is uncontested. Travelers flock from across Malaysia (and beyond) to experience Gurney Drive's seafood restaurants, slurp Penang laksa at Lorong Baru Hawker Stalls , and follow their noses to barbecued seafood at the Chew Jetties . But even beyond the sizzle of char kway teow (rice noodles with prawns, eggs and more), Penang can tickle your senses.

Inhale the tang of 500 herbs and aromatics at Tropical Spice Garden . Listen to the chatter of macaques at Penang National Park , the country's smallest. Gawp at the architectural splendor of Khoo Kongsi clubhouse and the intricately carved Pinang Peranakan Mansion . Alternatively, get bang up to date with contemporary art at Hin Bus Station .  

Tip for timing your visit: Penang is one of the best places to visit in Malaysia in December, when the west coast enjoys good weather while winds batter the east. 

Kuching is the perfect urban-jungle mash-up

We hear the dilemma: you want access to nature without committing to a tent in the jungle. And you want to experience the buzz of a Malaysian city without the high-octane hubbub of KL. Kuching , the capital of Bornean state Sarawak, is your happy medium. 

Kuching is a launchpad to Borneo's glorious wilderness. From here, you can easily meet orangutans at Semenggoh Wildlife Centre , or day-trip to Bako National Park to look for bearded pigs and proboscis monkeys.

But before stepping beyond the city limits, let Kuching work its charms. Stroll the waterfront promenade, where you can see views of Kuching's architectural treasury: the Astana (palace) and its trim gardens, the State Assembly  and the swirling Darul Hana pedestrian bridge. Admire Chinese temples, browse the weekend market and learn the history of Sarawak's White Rajas at hilltop Fort Margherita . 

Pulau Perhentian are the best islands for sunshine and snorkeling

Mentioning the Perhentians to Malaysian people elicits a longing smile. The Perhentian Islands are synonymous with brilliant beaches and marine life, plus there's a party scene to keep beach bums dancing until the wee hours. The trick is to find your perfect beach.

Searching for spectacular sunsets? Head to Coral Bay. Green turtles? The turtle project on Main Beach. Late-night beach parties? Long Beach. There are numerous beaches where you can go sea kayaking and snorkel among parrotfish and giant clams; hardened divers can go deeper to visit wrecks and commune with clownfish, reef sharks and stingrays. Time your visit for dry season between March and October (but avoid July, when crowds reach their peak).  

Melaka is a cultural smorgasbord 

Nowhere in Malaysia is the tumult of past colonial rule felt more strongly than in port cities, and Melaka is emblematic of this cultural collision.

Melaka is perched on Peninsular Malaysia's west coast, and successive colonists (Portuguese, Dutch, British) vied for control over this trading port and maritime waystation. Today, Melaka harbors a number of variegated food cultures, a hodge-podge of architecture and alluring night markets.

Glimpse Portuguese history by clambering aboard the replica Flor de la Mar ship and sampling baked fish at Medan Portugis. Time-travel forward to Dutch rule by touring the Stadthuys (now a history museum) and salmon-pink Christ Church . Other cornerstones of history are "China Hill" cemetery and Peranakan (Straits Chinese) mansions, notably the Baba-Nyonya Heritage Museum . 

Melaka's multidimensional cultures have helped fuel a roaring tourist trade. Colorful trishaws offer joyrides and history tours, while Jonker Walk Night Market is the evening's entertainment, offering everything from open-air karaoke to nibbling on Nyonya zongzi (glutinous rice dumplings).

Take refreshing upland hikes in the Cameron Highlands

Malaysia's most famous hill stations snooze among the vivid green tea plantations of the Cameron Highlands . Temperatures seldom stray higher than 30°C (86°F), attracting locals and tourists alike to cool off in these 4265ft to 6000ft (1300m to 1829m) heights. Many folks pick strawberries at Raaju's Hill or make a beeline (sorry) for the honey farm – but there are more authentic natural encounters in the Camerons. 

Take a guided hike with Eco Cameron to marvel at orchids and hunt for the whopping rafflesia flower. You can also go alone: numbered hiking trails extend right from main towns Brinchang and Tanah Rata (ask locally about trail safety, as robberies have been reported on some routes). Inevitably, you'll reward your outdoor exertions by sipping a cup of tea (or three) at a plantation. Boh Sungei Palas has some of the best views, with Boh Tea Garden a close second. 

Ipoh is Malaysia's best unsung destination

To Malay people, Ipoh is deservedly famous. For one, Ipoh's sweet, creamy white coffee is legendary. The town is the capital of Perak, a region of past tin-mining wealth that spawned colonial follies like Kellie's Castle . Then there are the regional delicacies – chicken bean sprouts, bean curd pudding – that bring KL day trippers piling into Ipoh eateries. 

But for international travelers, Ipoh has remained firmly off the map – overlooked on the rush between KL and Penang. So if you're looking for unique places to visit in Malaysia, buck the trend and head to Ipoh. Its hilly outskirts are jeweled with cave temples; statue-studded Sam Poh Tong has a crimson pavilion secreted away among the limestone cliffs. In town, street art by famed Lithuanian muralist Ernest Zacharevic splashes the walls, shophouses on once-notorious Concubine Lane retain their antique flavor, and the train station has attracted the nickname Taj Mahal (you be the judge). 

Tioman Island is the best place to unwind

Picture it: palm trees and hibiscus flowers swaying in the sea breeze, and perhaps a sea breeze cocktail making its way into your hand as you settle in at a bar. This 52.5 sq mi (136 sq km) island begs you to unwind, embrace a slower pace and maybe get that tie-dye T-shirt.

Your only burden? Picking a village where you can settle down, uncrick your neck and maybe catch a wave or two. Kampung Juara is the best surf spot, with two wide, sandy beaches, plenty of places offering board and kayak hire, and, better yet, a turtle sanctuary on Mentawak Beach. Kampung Salang is backpacker central, with access to popular shores like white-sand Monkey Beach and occasional beach parties. To feel far from the beaten track, head to tucked-away villages like quiet, traditional Kampung Mukut . But wherever you sling your rucksack, make time for marine encounters. Tioman has extensive coral reefs (and abundant manta rays), and March to October is prime time for divers.

This article was first published February 2022 and updated January 2024

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• 21 Best Dishes Malaysia

The Best Dishes To Eat in Malaysia

The first thing you should know about Malaysians is they are passionate about food. Malaysia has inherited a vast array of cuisines from its melting pot of cultures. So a list of Malaysian food to try is bound to be unlike any other . It’s a bit like New York. Some dishes might not have originated from Malaysia, but they have found a home there. Did you know you can now travel with Culture Trip? Book now and join one of our premium small-group tours to discover the world like never before.

Main dishes.

Nasi lemak , literally ‘fat rice’, is comprised of coconut rice, prawn sambal, fried anchovies, peanuts, cucumber slices, and ayam rendang. There might be variations with regards to the accompaniments, but the rice, cucumber, and peanuts are pretty much staple.

This famous Malaysian rice dish is distinct for its blue rice, which is served with fried chicken, egg, and fried keropok.

Beef rendang

This beef dish was brought to international renown when Gordon Ramsay came to Malaysia to learn how to make it. The tenderness of the meat and the high flavour of its sauce come from slow-cooking it over the course of several days.

Assam laksa

Rice noodles served in sour tamarind broth peppered with mackerel and vegetable garnishing. It prompts a heat in the back of your mouth thanks to the spicy paste.

Curry laksa

This is laksa for those who prefer their soups creamy. It’s the same heat, but the broth is thickened with coconut milk.

A filling, hearty dish of rice fried with carrots, peas, and some meat. The more indulgent versions of the dish can include egg, small anchovies, and really just about anything.

Hainanese chicken rice

Braised, silky chicken served on a bed of rice that has been cooked with chicken broth to deliver the ultimate chicken flavour.

Banana leaf rice

Eating banana leaf rice is definitely an experience. Per the name, this dish is served on a broad banana leaf. In the middle sits a bed of white rice, topped with crispy pappadom, surrounded by an assortment of vegetables.

Bak kut teh

There are few pleasures as fatty at bak kut teh, a pork rib stew with a salty broth, perfect for dipping savoury yau char kwai in. It comes in a large pot, so order to share with bowls of rice as accompaniment.

Fish head curry

Exactly what it says on the tin; it’s Indian curry made with fish head; specifically the head of a red snapper. The extra adventurous should savour the fish eye. It’s said to be the best part.

Soupy lou shu fan

Sometimes described as ‘mouse tail noodles’, the name is not as off-putting as it seems. It describes the shape of the rice noodles, not the taste. Lou shu fan are great fun to eat because they’re slippery from the peppery broth. It’s a nice, clean meal; great for those who are partial to fewer spices in their food.

A mixed-rice dish ostensibly from India, briyani has found a loving home in Malaysia because a good Malaysian will never turn down a meal that combines rice, spices, and meat. Lamb briyani remains a firm favourite. Once again, be wary of the spice level.

This light flatbread is a staple in the street-side mamak of Malaysia. A serving of roti canai is accompanied by three dipping sauces of varying levels of spiciness. Those who are not fond of chilli are advised to try this roti with an inoffensive bean dahl.

As indicated by its name, this roti is tissue-thin and comes in the shape of a teepee as tall as your arm. As fun to eat as it is delicious, the trick is to tear it off bit by bit from the top down, without compromising its structural integrity. It usually comes with a thick sugar undercoating, but can be ordered sans sugar for those who prefer a savoury treat.

Maggi goreng

This dish of fried noodles is the closest edible embodiment of crack. Available at mamak stalls, feel free to order it kurang pedas (‘less spicy’) because these vendors don’t joke with maggi goreng, and with telur mata (‘eggs sunny side up’).

Kaya is jam made from coconut milk with the consistency of soft butter. When not used as a bread spread, it’s jammed into a bun and steamed to perfection for breakfast.

Pisang goreng

It’s deep-fried banana. Simple as that. Golden, crunchy, with the creamy sweetness of a banana in the middle. The pisang goreng has ruined many a dinner and many more diets.

At first glance, satay appears to be nothing beyond slightly charred, skewered meat. But good satay is juicy and flavourful, especially when it has been fanned lovingly over a charcoal grill. Served with cubes of rice and peanut drip, satay is delicious with or without them, and is available in chicken, lamb, and beef. It’s so good the Malaysia Airlines has it as a staple on their flights.

A dessert that looks like a mountain of colourful shaved ice because that is exactly what it is. The colour comes from the sugar syrup, usually bright pink or blur to add a bit of pizzazz. At the bottom of the mountain are jelly, corn and red bean to help balance out the sweetness of the syrup and give the dessert a bit of a bite.

A dessert much like ice-kacang with the difference that instead of shaved ice, there is an abundance of coconut milk mixed with palm sugar syrup, topped with green rice jelly and other condiments. A creamy alternative to the ais kacang for those with sensitive teeth.

Anything with gula melaka

Gula melaka (‘Malaccan sugar’) is the Malaysian term for thick palm sugar syrup. It has a toffee-like consistency and is present in many Malaysian desserts (see ice kacang, cendol) but nowadays, can be found in contemporary desserts across Malaysia as well. Whether it be gula melaka cream cake or gula melaka creme caramel, these desserts are well worth a try for its particular brand of sweetness.

Since you are here, we would like to share our vision for the future of travel - and the direction Culture Trip is moving in.

Culture Trip launched in 2011 with a simple yet passionate mission: to inspire people to go beyond their boundaries and experience what makes a place, its people and its culture special and meaningful — and this is still in our DNA today. We are proud that, for more than a decade, millions like you have trusted our award-winning recommendations by people who deeply understand what makes certain places and communities so special.

Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. That is why we have intensively curated a collection of premium small-group trips as an invitation to meet and connect with new, like-minded people for once-in-a-lifetime experiences in three categories: Culture Trips, Rail Trips and Private Trips. Our Trips are suitable for both solo travelers, couples and friends who want to explore the world together.

Culture Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family.

We know that many of you worry about the environmental impact of travel and are looking for ways of expanding horizons in ways that do minimal harm - and may even bring benefits. We are committed to go as far as possible in curating our trips with care for the planet. That is why all of our trips are flightless in destination, fully carbon offset - and we have ambitious plans to be net zero in the very near future.

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• Malaysian Food and Travel

Malaysian Food and Travel: The Best Cuisine and Locations in the Heart of Asia

A haven of gastronomic delights and places to see.

Food for the Soul

No matter where in the world you travel, there is nothing that can come close to Malaysia food-wise. A mix of outstandingly delicious food and an affordable price tag to match, there is something for everyone. It is a beautiful, diverse country and the food is a reflection of the many races that make up the country. From up north in Penang to down south in Malacca, these dishes are the best of Malaysia:

• The classic Malay dish called nasi lemak , a beloved staple by all the locals.
• Banana Leaf and Nasi Kandar, which both have influences of Indian roots.
• Nasi Campur, the Malay version of the economic Nasi Kandar.
• Ikan bakar, a delicious grilled fish dish that is sure to delight your taste buds.
• Assam Laksa and Curry Laksa , because no trip to Malaysia is complete without it.
• Char Kuey Teow, the best of which can be found up north in Penang.
• Bak Kut Teh and Hokkien Mee, among the most popular Chinese dishes.

Places to Be

Malaysian food and travel is what the country is best known for. Indeed, sometimes locals themselves will travel to different states just to satisfy their food cravings. Malaysians love their food and it’s easy to see why. But they love to travel just as much too. Among the best places to visit in Malaysia include:

• Kota Kinabalu, Sabah
• Perhentian Islands

Explore the beautiful sights and even more delicious food at some of the best destinations Malaysia has to offer. Malaysia, Truly Asia indeed.

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Best Food You HAVE To Try In Malaysia [2024]

BY Jess Leak

One of the best ways to learn about a new country is by trying the local food. Food says so much about a culture and each place has its own specific food identity according to its history and the local produce, and the local Malaysian food is no exception!

And the food in Malaysia does not disappoint. It’s a real melting pot of all the different cultures that have influenced this country over time. With traditional and classic dishes alike, our list of recommendations should give you a great idea of what to expect from the food in Malaysia.

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Our Kuala Lumpur Night Delight Local Food Tour is the perfect way to experience the local Malaysian culture alongside the food scene that Kuala Lumpur is famous...

Snack on exotic fruits and veggies, sip coconut water from a freshly picked young coconut, spice things up with all the locally grown chillies and of course, eat lots of rice and noodles in some of the most popular Malaysian dishes!

The Malysian food scene has A LOT to offer and in this post, I walk you through what you can expect from the local food, the best food in Malaysia you just HAVE to try, as well as my top cafe and restaurant recommendations throughout the various areas of wonderful Malaysia, whether you’re taking a tour in Kuala Lumpur and need a bite to eat or are wandering through some of the less populated areas.

What to expect from the local Malaysian food

Malaysia is a country of diversity, and the food reflects that. Chinese, Indian, and local Southeast Asian Malay are the three main influences when it comes to flavors, ingredients and cooking techniques that have been adopted into Malaysian cuisine.

Across the country, in cities like Kuala Lumpur, Penang, and Malacca, you’ll find authentic Chinese food, Indian food - exactly as it's found in India - and home-cooked Malay specialities.

Because Peninsular Malaysia shares a common history with Singapore, it’s common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice.

Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysian food shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal.

Staple ingredients of traditional Malaysian food include chillies (of course), fish, coconut (all parts of it), sugar, soy sauce, lemongrass, turmeric, tofu, nuts, locally grown fruits and vegetables, noodles and rice. These ingredients help to make up the most famous Mayalsian dishes and are served in restaurants and homes across the country.

Local Malaysian dishes you HAVE to try

Possibly the national dish of Malaysia and beloved by all local Malaysians is a dish known as nasi lemak. It’s something you most definitely must eat when you’re in Malaysia .

There are a few different varieties of nasi lemak and many variations, but the basis of the dish is rice cooked in coconut milk, topped with spicy sambal chili sauce.

The most basic version of this famous Malaysian dish is just a pocket of rice topped with sambal, perhaps a hard boiled egg on the side, and wrapped up in a banana leaf. More complex versions, include a buffet of delicious Malaysian curries and chili sauces which you scoop over your plate of coconut rice.

Ikan means fish, and bakar means grilled in Bahasa Malaysia, so ikan bakar is grilled fish – sounds simple, but trust me, you’ll be amazed!

Ikan bakar is spiced up in a blend of chili paste, then grilled over charcoal on top of a banana leaf over the fire.

The moist fish is then eaten with a plate of hot rice, sometimes some side vegetable dishes and curries, and dipped into kecap manis for extra flavor to make one of the best Malaysian meals there is.

Banana leaf

As mentioned before, Indian food plays a major part in the diverse spectrum of the food in Malaysia, and banana leaf, as it’s commonly known, is a local Malaysian food favorite.

The food served at Malaysia banana leaf restaurants is often of south Indian origin. You sit down at a table with a banana leaf as your plate, and it doesn’t take long before the waiter dishes you up a giant scoop of rice and a round of incredibly tasty vegetarian curries.

Banana leaf is often served vegetarian, but you can also normally order sides of meat to supplement the vegetable curries if you like.

No utensils are needed to eat banana leaf, you just go in with your fingers and devour!

Roti can mean different types of fried bread depending on where you are, and in Malaysia a roti canai is a thin piece of dough fried in lots of oil and served with a curry dipping sauce.

The dough is first stretched out, slapped across a countertop, then folded into a small square, and fried in oil. This gives it lots of flaky crispy layers.

You break off bits of the roti and dip it into the delicious curry gravy.

Curry laksa and Assam laksa

There really is nothing better than a big bowl of laksa - especially in Malaysia! 

There are typically two different kinds of laksa in Malaysian cuisine - curry laksa and Assam laksa. Assam laksa is noodles in fish soup, while curry laksa is noodles swimming in a thick and extremely flavorful coconut milk curry, a staple food in Malaysia.

There are many variations depending on what part of Malaysia you’re in, but for the most part you get a bowl of noodles topped with spice filled soup, seafood and or chicken, garnished with lots of herbs and Vietnamese coriander.

Local Malaysian restaurant recommendations

Some of our favorite local restaurants in Malaysia, including some not many tourists know about!

Nasi Dulang Daun Pisang

If you like spicy food, Nasi Dulang Daun Pisang is one of the best restaurants in Malaysia to go! Their grilled squid (about RM20/5USD) is made with enough cili padi to make you sweat buckets. But if spicy food isn’t your thing, it’s worth your while to go and try their regular nasi dulang sets instead.

Each set comes with a bowl of gulai masak lemak, a creamy coconut curry to balance the flavours of the additional 3 types of sambal. You can pair these with a selection of seafood, chicken, and beef. 

Their Set Dulang Ayam is priced at RM7.50(less than $2!) – a price that’s worth paying for a delicious Malaysian meal that comes with a variety of sambals and a generous piece of fried chicken. Also try the Set Dulang Talapia Merah which features fish that is fried till its bones are crispy but the flesh remains juicy and tender.

Address: Pt 75024, Jalan Besar Sungai Ramal Dalam, 43000 Kajang, Selangor

Opening hours: 10.30am - 4pm, Daily

Telephone:  012-323 0220

Ikan Bakar Terangkat

Kajang is mostly known for its incredible satay. But this town has other delicious gems to offer, including: ikan bakar, a traditional dish in Malaysia.

Head over to Ikan Bakar Terangkat for grilled fish that’s slathered in delicious homemade sambal. This secret recipe is the best around and grilling the fish on a banana leaf helps the flavours seep in. 

If you’re coming in a group, the restaurant has a full seafood set that comes with clams, crabs, prawns, and fish (RM79 for a group of 6).

Address: No. 1, Lot 3083 Jalan Ayer Itam, Kampung Sungai Merab Luar, 43000 Kajang, Selangor

Opening hours: 5.30pm - 12am, Daily

Telephone:  012-466 2869

Restoran Itik Salai Masthar

Most of us have eaten our fair share of Chinese-style roasted duck, the kind that comes with a sweet and sour plum sauce. But if you haven’t yet tried other styles, you’ll want to go for Restoran Itik Salai Masthar’s take on it. 

After being roasted and smoked for 90 minutes, the duck meat is cooked in masak lemak cili api. The creamy masak lemak curry complements the strong flavour of duck while the chilli padi packs in some heat to help off-set the dish. 

You won’t need to set aside too much cash for a modern Malaysian meal here as a bowl of Itik Salai Masak Lemak will only cost you RM7($1.69). Their Ayam Salai Masak Lemak is even cheaper at RM5!

Address: Medan Selera Adikku, Itik Salai Masthar, Kampung Sungai Ramal Dalam, 43000 Kajang, Selangor

Opening hours:  11am - 10pm, Daily

Telephone:  019-255 3645

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Tempat makan lesehan.

Most Malaysians can’t properly enjoy their meal unless they have some trusty chilli sambal on the side. At Tempat Makan Lesehan, they’ve come up with a whopping 22 types of different sambal to go with any of their tempting mains. 

Be sure not to miss out their sambal kedondong, made from ambarella fruits that are tart with a slightly sweet aftertaste.

Your standard rice packet of nasi berlauk will already come with 2 types of sambals but you can add-on any of the 22 for as cheap as RM3/per sambal. 

Address: Jalan LP 7/2, Lestari Perdana, 43300 Seri Kembangan, Selangor

Opening hours:  12pm - 11pm, Daily

Telephone:  014-963 2457

Nasi Kandar Salman

Nothing beats a good plate of nasi kandar (chicken rice), especially when the chicken has just been fried and there’s plenty of stir-fried cabbage to go around. At Nasi Kandar Salman you can find the best nasi kandar in Malaysia for only RM5!

That even includes ladles of 5 different great Malaysian curries! For the perfect combination of quality and quantity, you can’t go wrong at this place!

Address:  Lot 6741E, Jalan Bistari, Kampung Sungai Tangkas, 43000 Kajang, Selangor

Opening hours:  Mon-Thu 11om - 8om | Sat-Sun 11om - 8pm (Closed on Fridays)

Telephone: 013-380 5567

Other restaurants in Malaysia you HAVE to try

As well as traditional Malaysian cuisine featuring classic dishes that have been passed down from generation to generation, the growing popularity of Malaysia and tourism to the country has brought with it a more modern food scene, particularly in the modern metropolis of Kuala Lumpur. 

Here are some of our favorite luxury restaurants in Malaysia you just HAVE to pay a visit to if you want to call yourself a real foodie:

Marini’s On 57

An exclusive Italian ristorante on the 57th floor of Petronas Tower 3 (adjacent to Suria KLCC), Marini’s on 57 is a fine dining Kuala Lumpur restaurant offering gorgeous, up-close views of the iconic Petronas Twin Towers through its floor-to-ceiling windows and glass roof. 

Comprising a restaurant, bar and lounge, its décor is elegant and restrained, and the kitchen offers a menu of haute Italian cuisine, with standout dishes such as spaghetti with botargo (mullet roe) and almonds. 

Address: Level 57, Menara 3 Petronas, Persiaran KLCC, 50088 Kuala Lumpur

Opening hours:  Mon - Thu 7pm - 11pm | Fri - Sun 6.30pm - 12pm

Telephone: +603 2386 6030 or +6017 688 0167

Troika Sky Dining

Offering two fine dining Malaysian restaurants (fusion-focused Cantaloupe and Italian bistro Strato), the impressive Troika Sky Dining unquestionably stands out from the pack. Set on the 23rd floor of Tower B of The Troika along Persiaran KLCC, it goes without saying that the cloud-skimming views here are something else entirely.

But the food is the real star here – Cantaloupe serves award-winning French, Italian, Greek and Spanish food, while Strato has an assertive and adventurous menu of high end pizzas and pastas. You won;t be disappointed! 

Address: Level 23A, Tower B, The Troika, 19 Persiaran KLCC, 50450 KL

Opening hours:  12pm – 3pm and 6pm – 11pm (Strato); 4pm – 1am (Claret); 6.30pm – 10.30pm (Cantaloupe Dining Room)

Telephone: +603 2162 0886

Marble 8 on 56

Marble 8 on 56 is hailed as a haven for affluent steak-lovers, offering the finest cuts of Wagyu and Angus beef in Kuala Lumpur city centre. Set within a five-minute walk from the KLCC LRT station, this steakhouse shares a space with Nobu Kuala Lumpur, offering a combination of a fine-dining eatery and stylish bar in a new take on fine dining in Malaysia.

Guests can opt for the elegant indoor dining area, which is fitted with polished wooden flooring, unobtrusive instrumental music, plush leather sofas, and a massive tree as the centrepiece. However, for something extra special, reserve a table by the floor-to-ceiling window, where you can enjoy a night view of the Petronas Twin Towers and KL city skyline.

Address: Level 56, Petronas Tower 3, Persiaran KLCC, Kuala Lumpur

Opening hours: Lunch - 12 pm - 2.30 pm; Dinner - 7 pm - 11 pm

Telephone: +603 2386 6030

A Michelin-starred titan in the world of sushi, sashimi and tempura, Nobu is a Japanese restaurant known all over the world for its unique food that blends Asian and South American (specifically Peruvian) flavours.

There are more than 29 franchises over the globe, and Nobu KL is Southeast Asia’s first branch, though the food is as good as ever. Set just one floor below Marini’s on 57 in Menara Petronas 3, the halal Nobu KL offers 360 degree KL skyline views, including up-close sights of the Petronas Twin Towers.

Address: Level 56, Menara 3 Petronas, Persiaran KLCC, 50088 Kuala Lumpur

Opening hours: 6pm – 11pm

Telephone: +60 3 2164 5084

Dining in The Dark

One of the quirkiest upscale diners in KL, Dining in The Dark offers a truly one-of-a kind experience. As the name suggests, it’s a restaurant in total darkness. In here, you rely on your other senses.

You’ll be guided by waiters who are actually blind. Dining in the Dark has another purpose— to portray the struggle of being blind.

The menu tells you nothing but the number of mains, appetizers and desserts. The rest remains a mystery where everything depends on your senses. Their menu changes every 3 months to keep things interesting. So if you’re tired of the usual dining experience and classic food in  Malaysia , Dining in The Dark is sure to boost things up!

Address: 50A, Changkat Bukit Bintang, Bukit Bintang, 50200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur.

Opening hours: 6pm - 9.30pm

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Today’s front page, Thursday, April 25, 2024

Malaysia celebrates ‘Eid’ through cultural culinary fusion with DoT

• BusinessMirror
• April 25, 2024
• 3 minute read

IN a vibrant celebration of ‘Eid’ on April 10, the Embassy of Malaysia and the Department of Tourism (DoT) held a unique cultural and culinary festival.

The event, which coincides with “Filipino Food Month,” highlighted similarities between the cuisines of Malaysia and Mindanao, with a special focus on roti jala, chicken curry, sinulabai, and chicken linigil.

The celebration, which took place at the Malaysian Embassy, commenced with the Eid prayer. It was followed by the food demonstration, then provided an immersive experience into the rich culinary traditions that Malaysia and the Mindanao region share.

Chairperson of the Ladies Association of the Embassy of Malaysia Madam Siti Sadiah Ahmad Zaidi Adruce and Chef Tahir Ayunan Malikol expertly demonstrated the process of making the delicacies.

Often referred to as “lace pancakes,” roti jala is a traditional Malaysian delicacy that is as “delightful to the eyes as it is to the palate.” This intricate creation involves a batter of flour, eggs, and coconut milk, poured through a small container with multiple holes to form delicate, net-like crepes.

These are then expertly folded and served alongside a hearty and aromatic chicken curry. The curry, rich with spices like turmeric, cumin, and coriander, slow-cooked with tender chicken pieces, potatoes, and coconut milk, offers a creamy and spicy complement to the soft, absorbent roti jala. Together, they embody a culinary harmony, presenting a blend of textures and flavors that are deeply rooted in the Malaysian gastronomic tradition.

From the Philippines, sinulabay can be considered the local version of the Malaysian roti. Made with flour, coconut milk, and a dash of turmeric, the mixture is prepared on a hot grill into a crepe-like shape. The hot flatbread is accompanied by a hearty serving of chicken linigil: a type of dry curry prepared with chicken, herbs, and chillis cooked in turmeric, chicken liver, coconut milk.

The star of the show—the palapa —is a unique Filipino condiment, sweet and spicy on the palate, and is made with pounded ginger, turmeric, labuyo chili, toasted coconut, and the sakurab: a kind of white scallion endemic to the provinces of Cotabato and Maguindanao. The palapa beautifully rounds off the linigil, giving it a uniquely Filipino flavor.

Ambassador Melik Melvin Castellano shared his excitement: “This is a landmark year for Malaysia-Philippines ties, and what better way to celebrate this milestone and the shared joy of Eid than through the universal language of food.”

According to the ambassador, “our culinary traditions tell the story of our shared heritage, influences, and the bonds that have been nurtured over six decades of friendship and diplomatic relations.”

He explained that “Eid is a celebration that signifies the end of the blessed month of Ramadan. It is a time of joy, a season of giving, and a period of reflection and unity. It symbolizes the core values that both Malaysians and Filipinos hold dear, family, community, and the spirit of togetherness. In the same vein, food plays a central role in our cultures, not just as sustenance, but as a means to bring people together, to share in our heritage, and to express our love and hospitality.”

Tourism Secretary Christina Garcia Frasco, represented by Undersecretary Myra Paz Valderrosa Abubakar of the Office of Muslim Affairs and Mindanao Promotions, shared this sentiment, as she emphasized the importance of culinary diplomacy in bridging cultures: “Food is a powerful medium that brings people together, transcending borders and linguistic barriers. This event is a testament to our shared values, history, and aspirations. It’s a celebration of unity, diversity, and the enduring friendship between the Philippines and Malaysia, and it is perfect to have it during an auspicious day such as Eid, while also coinciding with our own Filipino Food Month.”

Guests also feasted on an elaborate spread prepared by the ambassador’s chef Ammar Syafiq bin Ayob, as well as officers and spouses at the embassy: nasi minyak, lemang, rendang ayam, sambal udang, lontong, kuah kacang and satay.

For the deputation, the celebration is not just about marking the end of Ramadan, but also a reflection of the deep-rooted connections and shared histories between Malaysia and the Philippines.

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