Dining in Malaysia is a truly gastronomical experience. Malaysian food is not one particular kind of food but a unique culinary spectrum originating from Malaysia’s multi-ethnic population that has melded together sampling tastes, ingredients and cooking methods from each other. The unique and authentic cooking styles and flavors of Malay, Chinese and Indian cuisine is an experience to be enjoyed when visiting Malaysia.

Each state in Malaysia has something different to offer in terms of culinary delights. Kuala Lumpur cuisine has the most diverse offering of foods from all over the world. Indulge in gourmet fusion cuisine created by talented chefs in designer restaurants, or sample an endless amount of goodies found practically bursting out of malls, food courts, Kopitiam or cofeeshops, restaurants, fast food chain, outlets, store fronts and side-street hawker stalls.

Popular meal come in great variety in Malay, Chinese and Indian cuisine in the form of

Nasi Lemak: Spicy meal of rice steamed in coconut milk served with a selection of curried chicken, beef or squid, cucumber, fried anchovies and sambal all neatly served in banana leaf.

Laksa Johor: Rice noodles served with a fish curry gravy and vegetables.

Mee Jawa: Noodles in a thick, spicy gravy accompanied with prawn fritters, potato slices and toufoo.

Soto Ayam: Spicy chicken soup with rice cubes and vegetables.

Hainanese Chinese Rice: Rice cooked in chicken stock and served with either steamed or roasted chicken. Some stalls also serve crispy or sweet barbecued pork.

Wantan Mee: Noodles served in a soup with prawn or pork dumplings and slivers of roast pork or minced chicken.

Beef Noodles: Noodles served with braised beef.

Assam Laksa: This Penang specialty found everywhere in Malaysia is rice noodles served in spicy fish gravy with shredded cucumber and pineapple and a spoonful of prawn paste.

Roti Canai: Griddle-fried layered pancake served with curry of dhall or a small dish such as chicken or mutton.

Nasi Briyani: Rice cooked in ghee with spices and vegetables and served with either beef or chicken.

Teh Tarik: Flavored tea with milk, skillfully stretched to cool it down. A favorite drink of most Malaysians.

Cendol: Shaved ice with coconut milk, green flour noodles and palm sugar.

Mee Goreng: Noodles fried with chilly paste, tomato, taufoo, prawn and egg.

This multi-cultural array of food has now come to be known all over the world as Malaysian Food. For gastronomic adventures fit for kings, Malaysia is the place to visit.

© Malaysia Tourism Promotion Board New York
Tourism Malaysia

email

About The Author