Malaysia is a fantastic opportunity to try different styles of Asian cooking. As a result of our diverse heritage – Malays, Chinese and Indians, you’ll be able to find food from three different countries in one place, with perhaps a little fusion in between. Rice is of course, the staple but Malaysian food utilises a lot of spices and meats. Bread is fast catching on, but is still mainly eaten for breakfast. On the other hand, major cities such as Kuala Lumpur have a vast number of international restaurants serving French to Japanese and Korean to Mediterranean; a testament to our ever-changing and varied taste buds.
Malay food is the most commonly available as they are after all, the biggest race in Malaysia. Originating from Indonesia, traders from across the world have influenced the Malaysian style of Malay cooking. In fact, you’ll find a bit of India, Middle East and even China in every dish!
- Nasi Lemak
- Satay
- Roti Jala
The unique appeal of Chinese food is its vast menu. Just as the Chinese will eat anything with their backs facing the sun, the cooks will cook it in every conceivable way.
- Bah Kut Teh
- Kai fan
- Dim Sum
- Tai Chow
It was in the 19th century that Indian labourers migrated to Malaysia to work in rubber estates and on railways, bringing with them cooks from the land of overwhelming curries and rich onions.
- Roti Canai
- Tandoori Chicken
- Mutton Kurma |
