Favourite Local Cuisine

One interesting way to explore Malaysia is through its food. The culinary journey will give visitors an insight into the lifestyles, cultures and traditions of the people. Eating out is certainly a gastronomic adventure, as the food here ranges from aromatic Malay dishes, delectable Chinese delicacies, to spicy Indian fare. Malaysia offers some of Asia’s finest cuisine, given the wide variety of cooking styles and cultural influences. 

Food connoisseurs can rest assured that there are many exclusive restaurants that offer fine dining amidst a charming ambience. Alternatively, eat al-fresco at the open-air food courts. Urban areas abound with fast-food outlets, trendy cafés and delicatessens. In major cities with a cosmopolitan lifestyle such as Kuala Lumpur, visitors will find many restaurants serving international fare. Visitors to Kuala Lumpur will find numerous restaurants situated in the vicinity of tourist attractions. The Seri Angkasa Revolving Restaurant is situated at a height of 282 metres above ground, in KL Tower, the fourth tallest tower in the world. Visitors can enjoy a sprawling view of the city while dining. Saloma Bistro, situated next to the Malaysia Tourism Centre, dishes out a delectable spread of authentic Malay fare. Dining is very much a cultural experience in restaurants such as Seri Melayu, where patrons can enjoy cultural performances while they dine.

To enrich visitors’ experience, there are culinary tours and cooking workshops where visitors can learn the fine art of Malaysian cooking. Homestay programmes offer the unique opportunity to watch how Malay food and delicacies are prepared. Savour the tantalising spread with your host family.

As a Muslim country, halal food (food that is permissible for Muslims) is easily available. Most restaurants serve halal cuisine, but when in doubt, visitors are advised to ask, just to be sure. In major towns, there is also food for people with special preferences, such as vegetarians.

Malaysians enjoy eating at any time of the day – breakfast, lunch, teatime, dinner, supper and any time in between. The many festivals and celebrations call for a tantalising spread of food and delicacies. To sample some of the festive specialties, visitors can participate in the national-level open house celebrations held in conjunction with the festivals. Your visit to the Mamak restaurant would not be complete without trying the nasi kandar. This signature Mamak fare originates from Penang. In the olden days, vendors used to balance or kandar steel containers on their shoulders with a wooden bar while they walked around to sell their food. Hence the name, nasi kandar.

Nasi kandar is typically plain rice served with a variety of curries and side dishes, anything you fancy. Expect a plateful of rice accompanied by your choice of flavoursome deep-fried chicken, cubed spleen, beef, squid, prawns or fish roe and a mixture of curries and other sauces. Vegetable side dishes such as brinjal, ladies’ fingers, bitter gourd or cabbage salad are also available. The dish is made complete with pickles and papadum.

Roti canai is a favourite Malaysian breakfast item. This flatbread is composed of fluffy dough made of flour, water, egg and ghee. The ar t of making roti canai lies in the repeated kneading, folding, oiling, flattening and tossing of the dough before cooking it on an oil-drenched flat skillet. Ideally, the pastry should be crispy on the outside and soft inside. 

Murtabak is a sample of true Mamak ingenuity. It is basically roti canai, layered and folded with luxuriously spiced minced meat and eggs. Visitors can also try the sardine murtabak. This delicious meal is served with curry as well as pickled onions or cucumber. Nowadays, murtabak and roti canai can be found anywhere from Mamak restaurants to Malay stalls, night markets and even in the frozen food section in supermarkets. 

Dubbed the national drink, teh tarik, which literally means ‘stretched tea’, is a favourite local pick-me-up. To many Malaysians, nothing beats hanging out with friends at the Mamak’s and talking over a glass of hot, frothy teh tarik. Preparing this special tea is both ar t and science. There is a cer tain skill required to stretch the tea back and for th using two containers without spilling a single drop. It is such an impressive ar t that annually, teh tarik brewers come together to put their skills to test in various competitions. The stretching of the tea actually helps to mix the ingredients better, thus enhancing its exquisite taste. The method also helps to cool the tea down. 

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