The iconic Nasi Lemak is considered by many to be the national dish of Malaysia. If you don't try it during your trip to Malaysia, you may as well have stayed home!Read More »
A Malaysian classic, chili crab is a unique twist on a seafood favourite. A must-try for any crab lover!Read More »
Hainanese chicken rice is a staple of South East Asian cuisine. Using local ingredients and cooking techniques, Malaysia has perfected this pan-Asian delight.Read More »
Literally meaning "Pork Bone Tea", Bak Kuh Teh is a marvelously spiced stew worthy of admiration the world over.Read More »
ABOUT MALAYSIAN FOOD
The blend of cultural and ethnic histories which make up Malaysia's diverse population is reflected in the broad range of influences and flavours found in Malaysian cuisine. Chinese, Indian and Thai flavours can all be found in Malaysian dishes, along with the influences of the Malay, Iban and other indigenous groups, but centuries of cohabitation, shared recipes and more than a little experimentation have produced a school of Asian cuisine as distinct, welcoming and rewarding as any other.
While its mixed origins mean that just about any and all foods find their way into Malaysian cuisine, there are certain ingredients common to many dishes. Multiple varieties of noodles and rice, local or imported from Thailand, Japan or India, are often used as a base. Fish live in abundance around the shores of Malaysia's islands, and so most Malaysian dishes use fish sauce or paste even if the meat itself isn't a featured ingredient. Indian and Thai curry spices, along with regional varieties are often used to create rich and spicy curry dishes. Coconut milk is also commonly found in countless dishes, both to add savory sweetness and to cool the fire of hotter spices.
RECOMMENDED EXPERIENCE TOURS
Bak Kut Teh
Ian tries bak kut tehPlay video »