As they say, “When in Rome, do as the Romans do.” You would not have fully experienced Malaysia if you have not tried its food. It is as varied and diverse as the people and cultures here. Over time, many authentic local dishes have been mixed and matched to produce some very delicious, truly Malaysian servings. Bon appetit!

Whether you develop an affinity for it or not, it would be hard to argue that Malaysia is not a food lover’s paradise. Any visitor worth his salt will at least say that the country has some intriguing local favourites. Indeed, Malaysia serves up just as much Italian, French, English, Japanese, Korean, Thai, Mediterranean … the list goes on. More often than not, you will find a range of local and western selections in a single restaurant.

Must-try Local Favorites!

Nasi Lemak
A national dish of sorts, though unofficial, Nasi Lemak is steamed, fragrant rice cooked with fresh coconut milk and served with a medley of items such as fried or curried chicken, squid, eggs (boiled or fried) and the all-important sambal (a condiment of chillies and onions). The dish is made complete with a sprinkling of crispy fried anchovies and sliced cucumber.

There are many variations of Nasi Lemak and it is often sold at roadside stalls and markets in the mornings (it is a favourite breakfast among locals). It is also sold pre-packed in a cone-shaped paper and banana leaf wrapping

Satay
Another popular local delight, satay is pieces of marinated meat (chicken, beef or mutton) skewered into small sticks and grilled over a charcoal fire. This dish is essentially enjoyed with a sweetish-spicy peanut sauce, ketupat (cubes of compressed rice), cucumber slices and freshly chopped onions.

Rendang
Rendang is a classic Malay dish that combines meat (chicken, beef or mutton) and a host of herbs and spices like ginger, coriander, nutmeg, cloves, turmeric, cinnamon and lemon grass. The meat and ingredients are slowly cooked through low-heat simmering, which can take a few hours. This speciality is often served during festive periods like Hari Raya.

Char Koay Teow
Char Koay Teow is flat rice-noodles stir-fried with a bunch of other ingredients such as prawns, bean sprouts, garlic, chilli paste and cockles over intense heat in a traditional wok. This Chinese specialty originates from the northern region and can be prepared according the spiciness level you want.

Hainanese Chicken Rice
The aroma that flows from the rice cooked in chicken stock and garlic is heavenly! Another Chinese favourite among all Malaysians, the dish comes with golden-brown roasted or steamed chicken pieces. The dish is additionally served with slices of cucumber and a special chicken rice chilly sauce. How do you spot a Chicken Rice outlet? Easy! Just look out for a spot that has a row of freshly roasted or steamed chicken hanging in a glass showcase, and the man behind it deftly carving the juicy meat with an extremely sharp cleaver.

Wantan Mee (Noodles)
Another breakfast favourite from the Chinese kitchen is Wantan noodles. The fine yellow noodles used for this dish are served with soup, slices of chicken or roast pork, meat dumplings and a healthy serving of vegetables.

Roti Canai
These days, no Indian or Indian-Muslim restaurant operates without selling Roti Canai. Indeed, some places thrive solely on serving the bread and sell them by the thousands on any given day. Cooked over a wide, flat pan, the art of cooking roti canai is an event in itself. The maker behind the grill deftly spins the stretched and oiled dough before shaping and placing it on the grille. Also a breakfast favourite but versatile enough to be eaten anytime of the day, it is usually served with either lentil, fish or chicken gravy. The more adventurous can even request to add anything from canned sardines to bananas into the bread!

Thosai
Distinguished by its slightly sour taste, Thosai is also pancake-like but much thinner. Made from fermented rice flour, this South Indian speciality is usually served on a banana leaf in a traditional Indian restaurant. The most common accompaniments that go with thosai are items like coconut chutney, tomato chutney and curry, either lentil or meat gravy.

Teh Tarik (Pulled Tea)
Almost every Malaysian must have a cup of this tea at least once a day. Like its name suggests, the maker mixes a glass of tea laden with sugar and sweetened condensed milk and then “pulls” the tea from one stainless steel container into another. The most talented of these tea pullers can do so without spilling a single drop! The tea is pulled to achieve one of two objectives: to cool down the piping hot beverage or as some like it, produce froth that they avow makes the tea tastier! If you would like to try a cup, you can even request it made less sweet than usual.

Nasi Kandar
Originating from Penang, this Indian-Muslim speciality is rice eaten with a range of curries, vegetables and meats cooked Indian-Muslim style. The word kandar refers to the shoulder pole used by olden-day vendors to balance two large baskets filled with the food. Although it started out being sold on foot, Nasi Kandar today can be enjoyed in the air-conditioned comfort of a restaurant.

Nyonya Cuisine
A fusion of Malay spices and age-old Chinese recipes, Nyonya cuisine is the creation of Malaysia’s Baba-Nyonya, or Straits Chinese community. This culinary heritage has its roots in Malacca and Penang, and is immensely popular as evidenced by the mushrooming of such restaurants across the country, particularly in bustling Klang Valley.

Some examples of the delectable Nyonya dishes include the spicy and sour Assam Curry Fish, popiah (vegetable rolls), Pie Tee or Top Hat and Otak-Otak, which is a grilled mix of mashed fish with santan and chilly paste wrapped in a banana leaf.

As eating is a national pastime, the choice of food available in Malaysia extend to more than what has been featured here. More importantly, the food is not confined to local varieties. Should you want something that is closer to home, you can have anything from pasta to kebabs to sushi.

The establishments that serve foreign cuisine range from humble hawker stalls to fine dining restaurants. Treat your taste buds have a gastronomically delightful time!