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Malaysia is a wonderful place to discover the diverse cuisine of Southeast Asia. Based on the mixing of cultures from many countries from Asia to Europe, Malaysian cuisine reflects its colonial past and vibrant culture, with roots dating back to the 1400s during the Malacca Sultanate. Food is synonymous with culture, engrained in history, and a part of identity.
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Malay food is very diversified and greatly influenced by the Chinese, Indian and as well as the traditional Malay cooking styles. - Photo: Hells Kitchen
Malaysia developed became an essential maritime trading route in the fifteenth century. Arab traders introduced spices from the Middle East, while Portuguese, Dutch, and English colonists and traders brought in food staples such as peanuts, pineapples, avocado, tomato, squash, and pumpkin. Further, diversifying Malaysian cuisine was the inflow of Chinese and Indian laborers brought about by British colonial control in the 19th century.
Today, we’re sharing some of our favorite culinary hotspots in Malaysia, perfect for culinary holidays. Let's find out some significant features of the cuisine of this country with Asia King Travel.
The generous use of spices is the main characteristic when concerned with traditional Malay cuisine. Especially, Coconut milk is an important ingredient that can be found in almost all Malay dishes, besides prawn paste (belacan) - which is used as a base for sambal, a rich sauce or condiment made from belacan.
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Known for its pungent smell and saltiness, shrimp paste is added to dishes as a natural flavor enhancer - Photo: Nyonya cooking
Rice is the staple food in many other Asian cultures, including Malaysia, every Malay meal is served with rice. Spicy, strong, and aromatic can be used as keywords to describe Malay food’s flavors.
One more interesting thing is that it’s not uncommon you see Malays in a kampong, or village gathered and stirring up beef rendang or chicken curry around a big pot during major festivals. That’s because the Malays’ qualities inform their cooking which food can be prepared by a communal affair.
Under the huge influence of being colonized by the Portuguese and Dutch for more than 300 years, and also being the oldest city in Malaysia, the heritage city - Malacca has a harmonious, interesting cuisine. Especially known for its Nyonya and Peranakan styles of food.
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Traditional Peranakan feast with a variety of Nyonya dishes served - Photo: The Peranakan Restaurant
The origins of Peranakan, also known as Nyonya, cuisine may be traced back to the Peranakans, who were early Chinese migrants who intermarried with indigenous Malays after settling in Penang, Malacca, Singapore, and Indonesia. A male Peranakan is referred to as a baba in Baba Malay, and a female Peranakan is called a Nonya (often spelled Nyonya). Chinese, Malay, Javanese, South Indian, and other influences are all combined in the food.
The Malay community's usage of different spices and cooking methods combined with Chinese components results in Nyonya cuisine. This gives rise to similarly tangy, fragrant, spicy, and herbal Peranakan versions of Malay cuisine.
Read more: West coast Malaysia tour 10 days
Some significant Malacca dishes that you should consider are starting with Asam Pedas (a sour “asam” and spicy “pedas” fish stew popular), then taking a dessert called “Chendol” - a shaved ice dessert topped with pandan-flavored, worm-shaped noodles/jellies, and sweet red beans.
Known as the capital city of Malaysia, Kuala Lumpur lies in hilly country astride the confluence of the Kelang and Gombak rivers where all regions bring together their offerings in the celebrated restaurants and historic food markets, feel like a true Kuala Lumpur local as you experience the very best of Malaysian cuisine.
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Roti canai, Char kway teow, and Nasi lemak which the top must-try foods for tourists visiting Malaysia - Photo: dolphfyn, Rosita Turut, jethita
The cuisine is a well-balanced blend of salty, spicy, and fragrant overtones, and is well-known for its robust flavors and use of aromatic spices like turmeric, lemongrass, and pepper. Famous foods like roti canai, char kway teow, and nasi lemak showcase this blending of culinary cultures.
The city's vibrant street food scene, particularly in neighborhoods like Jalan Alor, offers quick, tasty lunches from fiery laksa to satay skewers. Dining in Kuala Lumpur is an experience of varied cuisines, steeped in tradition and culture, whether at upscale restaurants or modest hawker stalls.
Penang is renowned as Malaysia’s food capital, celebrated for its bold, robust flavors and vibrant Malay street food culture. The cuisine here reflects the island’s multicultural heritage, with strong Malay, Chinese, and Indian influences. Dishes are known for their balance of sweet, sour, salty, and spicy flavors, often achieved through a combination of fresh herbs, tamarind, and chilies.
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Penang Assam Laksa - the perfect blend of spicy, sweet, savory, and umami flavors, penang laksa is a popular Malaysian street food - Photo: Ajinomoto
Penang's street food is legendary, with hawker stalls offering iconic dishes such as Penang Assam Laksa, a tangy fish-based noodle soup, and Char Kway Teow, stir-fried flat noodles with prawns and Chinese sausage. The food is often prepared using traditional methods, and there’s an emphasis on fresh, local ingredients, especially seafood. Eating in Penang is a rich sensory experience, with each dish delivering a distinctive, memorable taste.
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Known as “the one with the long queue”, Penang Road attracts throngs eager to try their delectable Nasi Kandar - Photo: Penang local
Nasi Kandar, makes a messy but perfect allegory for Penang’s cultures and peoples, all splashed together on this island, fusing in some places, and remaining more distinct in others. These cultures—Malays, Indian Muslims and Hindus, Thai, Chinese Hokkien, Cantonese, Teochew, Hakka, and Hainanese, and of course British colonialists—each contributed to Penang’s distinct cuisine, one that has made the island a hunting ground for the food-obsessed.
Langkawi cuisine represents this laid-back island attitude with fresh seafood, tropical fruits, and traditions of Malay cuisine. Because of its location along the coast, seafood is the main course, coming in forms like fish, prawns, and squid, mostly served with sambal or in rich coconut-based curries.
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Being born in and raised as a Malaysian, nothing satisfies our appetite more than nasi campur - Photo: Restoran Kak Yan Nasi Campur
Nasi campur, a dish of rice with various side dishes like vegetables, meats, and sambal all on one platter, is the quintessential local meal above others to represent the variety of flavors this island can offer.
The flavors of Langkawi are mild and comforting, not as bold as one may encounter in Penang or Kuala Lumpur. This cuisine gets a fresh, tropical feel from the use of coconut, lemongrass, and lime which sets very well with the relaxing atmosphere of the island.
The diverse gastronomic landscapes of Malaysia evoke a game of tastes and traditions rich and unique to each area. From Kuala Lumpur, with its cosmopolitan mash-ups and a frenetic street food scene, to the fiery bright flavors of Penang's fabled hawker stalls, to the fresh and tropical delicacies of Langkawi, this country's cuisine is an amalgamation in itself of its heritage and various cultural influences.
Any place is a food haven serving you the best flavors of Malaysian history. Malaysia offers a wide array of cuisine that promises one an unforgettable flavor of its rich cultural diversity hot to savory comfort food.
Contact Asia King Travel to create your incredible trips to Malaysia!
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