Food in Malaysia: 10 amazing dishes to try

A tour to Malaysia combines adventurous landscapes, vibrant cities, and a colourful food culture, whose tastes narrate stories from across Asia.

The Malaysian kitchen draws threads through Chinese, Indian, and Malay cuisines, harmoniously blending salty, sweet, and sour flavours.

But what should you eat in Malaysia?

In this blog post, you can read about 10 delicious Malaysian dishes you must taste on your tour.

Nasi Lemak – Malaysia’s national dish

The most iconic local dish you can find in Malaysia is Nasi Lemak, known as Malaysia’s national dish.

Traditionally served for breakfast, it has now become a popular choice for meals throughout the day.

Nasi Lemak primarily consists of rice cooked in coconut milk, adding a creamy flavour to the dish. It’s served with a hard-boiled egg, cucumber slices, roasted peanuts, dried anchovies, and the Asian chilli sauce sambal.

Laksa

Laksa is a spicy noodle soup available in various forms across the country, with different regions boasting their own unique versions.

On the Penang Peninsula, you’ll find Asam Laksa, served with rice noodles in a broth flavoured with fish, seafood, chilli, and the tart Asian fruit tamarind. Penang has a large Chinese population, which is reflected in its local laksa, combining Chinese and Malaysian flavour elements.

Another famous version is Laksa Sarawak from Borneo, often served with prawns and chicken, while Curry Laksa from Kuala Lumpur is made with coconut milk, tofu, and mussels. No matter which you choose, you’re in for a flavourful soup.

Roti Canai

Roti Canai is a flatbread with Indian roots, which has become a staple of Malaysian street food.

The bread is fried in butter and layered, making it crispy on the outside and soft inside. It is often served with dhal (lentil sauce) or various curries – best enjoyed using your fingers, just like the locals do.

Roti Canai is popular for breakfast or as a snack, and watching the street vendors roll out the flatbreads and cook them on their large griddles can be an experience in itself.

Nasi Goreng

Nasi Goreng is the Malaysian term for ‘fried rice’, a dish well-known and loved throughout Southeast Asia.

In Malaysia, it’s often made with egg, anchovies, and vegetables like Asian water spinach, onions, and chili, with optional ingredients such as chicken, prawns, or beef.

Nasi Goreng comes in countless varieties and is available all throughout the country.

Hokkien Mee

Hokkien Mee is one of the many Chinese-inspired dishes that have become an integral part of Malaysian cuisine.

The dish typically contains pork, prawns, and crispy pork fat, offering a rich and flavourful experience, which is especially popular as an evening meal.

Like many other Malaysian dishes, Hokkien Mee is found in various local versions, each with its own special characteristics, depending on where you are in the country.

The Hokkien Mee served in Kuala Lumpur is known for its thick noodles in a dark, rich soy sauce, while the Penang version is lighter and more orange, served in a seafood-based broth.

Mee Goreng

Mee Goreng, which means ‘fried noodles’, is a classic in the Malaysian street food scene, particularly known from the so-called mamak stalls, which sell Indian-Malaysian food.

The noodles are fried with ingredients such as tofu, potatoes, bean sprouts, tomatoes, and, for example, prawns or squid.

It’s all tossed in a spicy and slightly sweet sauce with hints of soy, chili, and tamarind. It’s often served with lime and pickled chilies, providing a fresh contrast to the bold flavours.

Char Kuey Teow

Char Kuey Teow is a robust, fried noodle dish, especially associated with Penang, which is particularly famous for its fantastic street food.

The dish is made with wide rice noodles that are quickly stir-fried in a hot wok with egg, bean sprouts, Chinese sausage, and prawns.
Char Kuey Teow has a unique, smoky flavour because the ingredients are cooked over very high heat in the wok.

Satay

Satay originated in Indonesia but has become a true classic in Malaysia.

The small skewers of marinated meat are served with a sweet and creamy peanut sauce, fresh cucumber, onions, and ketupat, which is a boiled rice cake wrapped in palm leaves.

The marinade is made with turmeric, coriander, and lemongrass, and the meat is grilled over an open flame, which gives it an intense, smoky taste.

There are also versions with lamb and beef, and in some places, you can find satay made from duck or fish.

Hainanese Chicken Rice

Hainanese Chicken Rice is a classic dish that came to Malaysia with immigrants from the Chinese island of Hainan.

The dish consists of succulent, poached chicken served with rice cooked in chicken broth with garlic and ginger.

It’s accompanied by a clear soup and three essential sauces: soy sauce, a ginger sauce, and a hot, red chili sauce.

Cendol

Cendol is a popular Malaysian dessert that might appear quite unusual to many.

It consists of green, jelly-like rice noodles made with pandan, coconut milk, palm sugar, and crushed ice. This cool dessert is ideal for Malaysia’s warm climate.

There are many local variations of Cendol, particularly in terms of the toppings added to the crushed ice. You can have anything from corn, kidney beans, durian, or sticky rice.

Ready to taste Malaysia?

Can you smell the Malaysian street food from your screen?

In Malaysia, a culinary adventure awaits you, filled with flavours and stories – whether you visit a local street kitchen or more exclusive restaurants.

Are you ready to taste the adventure?

Bon appétit!

TourCompass – From tourist to traveller