Malaysian cuisine may not be as famous worldwide as Japanese or Thai food, but it is easily one of my favourite cuisines in Southeast Asia. Thanks to the country’s rich mix of Malay, Chinese and Indian influences, you’ll find an incredible variety of dishes, from fragrant curries and comforting noodle soups to flavour-packed street food.

One of the best things about eating in Malaysia is just how affordable it is. You can enjoy an excellent meal at one of the country’s famous hawker centres for just a few dollars, making it easy to sample as many local specialities as possible.

If you’re planning a trip to Malaysia, these are some of my favourite dishes that I think everyone should try at least once.

Nasi Lemak

Nasi Lemak is the undisputed national dish of Malaysia. Found pretty much everywhere you look – from tiny street stalls to upmarket restaurants – this iconic dish consists of rice cooked with coconut milk and pandan leaves for a wonderfully aromatic flavour.

It’s typically served with fried anchovies, peanuts, a hard-boiled egg, sliced cucumber, and a spicy sambal sauce. All these components bring this fantastic dish together, from the creamy richness of the rice to the crunchy nuts and anchovies, along with a punch of chilli from the sauce.

You can enjoy Nasi Lemak like this, or with a side of meat or fish for a more substantial meal. I’d often order mine with a nice piece of deep-fried chicken (ayam Goreng), spicy squid (sambal sotong) or a curry like beef rendang. Speaking of which…

Rendang

This gloriously tasty dry curry is one of my absolute favourites. In fact, if I’m at a restaurant in Malaysia and rendang is on the menu, chances are I’m ordering it.

Beef (or chicken) is slow-cooked until tender in a wonderfully flavourful sauce made with coconut milk, lemongrass, galangal, chillies, turmeric, and other aromatics. The dish is ready when the sauce has reduced to a thick and rich gravy that clings to the meat.

Rendang is usually served with jasmine rice, alongside nasi lemak, or with lemang – glutinous rice, coconut milk, cooked in a hollow bamboo stick.

Teh Tarik

Ok, so Teh Tarik isn’t exactly “food”, but I can’t get enough of it whenever I’m in Malaysia. Teh Tarik literally translates as “pulled tea”, which is exactly how this legendary beverage is prepared. This Indian milk tea, generously sweetened with condensed and evaporated milk, is poured back and forth between two vessels from a height. This action makes the tea light and frothy, and also cools the drink down slightly so you don’t have to wait long before your first sip. 

The preparation of the drink is often a spectacle in itself, with the vendors theatrically pouring the drink, sometimes with their eyes closed, or even doing it behind their backs! There are even competitions and performances where these “pull masters” show off their skills.

Roti Canai

Roti Canai is another of Malaysia’s tasty Indian-influenced dishes. Typically eaten at breakfast, Roti Canai are a layered flatbread made from flour, water, eggs, and ghee. They are crispy, flaky, buttery, and traditionally served alongside a curry sauce and daal for dipping.

There are also dozens of other roti canai variations to choose from, but a couple of my favourites include Roti Sardin (minced up sardines sandwiched between the layers), and Roti Banjir, where torn pieces of roti are doused in curry sauce, daal, and sambal sauce and topped with runny fried eggs.

While not the most photogenic food in the world, it sure is delicious and is one of the most popular dishes in Malaysia.

Whichever you choose, make sure you order yours with a cup of steaming and frothy tea tarik to get the local experience.

Nasi Kandar

Nasi Kandar is Malaysian Indian cuisine that originated in Penang. This messy dish consists of steamed rice served with your choice of accompaniments slopped on top for a beautifully messy feast. These toppings usually include meat and seafood curries, with a popular order being Ayam Bawang – tender chicken cooked with a slightly sweet onion-based sauce.

There are also plenty of side dishes to choose from, with my favourites being crunchy ​​okra and braised cabbage cooked with mustard seeds, turmeric, and curry leaves.

Nasi Kandar shops can be bustling and chaotic places to eat, but don’t shy away. You just queue up for your food like you would at a canteen and point at what you want. Staff will explain what each dish is, although I usually just chose what looked most appetising.

If you want the truly local experience, try eating with your hands. My husband always gives this a go, although I must admit I stick to the spoon and fork. If you get your hands dirty, don’t worry, there are always sinks to wash up afterwards.

Laksa

​​Another popular Malaysian dish that you must try is Laksa – a spicy noodle soup. There are many varieties across the country, but the two most well-known versions are:

• Penang Laksa (Assam Laksa) – The base of Assam laksa is a spicy, sour, fishy broth with flaked mackerel in it. It is topped with onions, mint, cubed pineapple, shredded lettuce, birdseye chillies, and a spoon of prawn paste to add as you wish. It really packs a punch, but is certainly divisive. It certainly took a little bit of time to make sense of the flavours, but it’s no doubt a tasty dish.
• Curry Laksa (Curry Mee) – This is very different from Assam Laksa in that it’s made of a spicy, coconut milk broth. This rich noodle soup is then topped with tofu puffs, prawns, shredded chicken, and beansprouts. I personally prefer Curry Laksa to Assam Laksa, but it’s certainly worth trying both to see which one you like more.

If you happen to be in Malaysian Borneo then you should also seek out Sarawak Laksa. Like Curry Mee this dish includes coconut milk, but differs owing to its aromatic broth made with spicy shrimp paste and tamarind. It’s sour, zingy, and incredibly delicious.

Kaya Toast

Now, the first thing that comes to mind when you think of Malaysian food probably isn’t toast, but bear with me! 

In Malaysia, one of the most beloved breakfasts is thin slices of toasted bread slathered with kaya jam – a sweet and delicious jam made from coconut, eggs, pandan leaves, and caramel – which are then sandwiched together with slabs of cold butter between them. This classic comfort food is often served with soft, half-boiled eggs on the side for dipping into (sometimes with a splash of soy sauce).

Another equally tasty version of this is known as Roti bakar telur goyang. While similar, this variation includes thicker slices of bread that are grilled over a flame, spread with kaya jam, then topped with half-boiled eggs. Both make for a wonderful breakfast, especially with a strong coffee on the side.

Char koay teow

Char koay teow is one of Malaysia’s most iconic street foods, and can be found in hawker centres across the country. This cheap and delicious flat rice noodle dish is stir fried in lard, soy sauce and shrimp paste and has a wonderful smokiness. It is typically served with Chinese sausage, eggs, prawns, cockles, and beansprouts, although there are many variations. For something a bit special look out for the version that uses duck eggs.

Satay

Any form of meat skewer is good with me, and Malaysian satay is one of the best you can get. Martinated skewers of meat – usually chicken, beef, and sometimes goat – are grilled over an open flame and served alongside a chunky peanut-based sauce for dipping. Made with ingredients like lemongrass, galangal, chillies, coconut milk, and tamarind, the sauce is sweet, a little tangy, and insanely addictive.

The sauce varies by vendor, with some chunkier, creamier, or spicier than others.

You can find pork satay, but as Malaysia is a predominantly Muslim country, these are significantly less common and will only be sold in non-muslim establishments.

Some hawker stalls also offer the Indonesian version, Satay Padang.  I’m not the biggest fan of this though, as the sauce has a smoother, more gelatinous texture than the Malaysian version that reminds me a bit of leftover, cold gravy…

Ayam gepuk

Originating from Indonesia, Ayam Gepuk has taken Malaysia by storm in recent years. Deep-fried pieces of chicken are pounded and then coated in the signature sambal gajus – a spicy and creamy cashew-based sauce. This is served with rice, and usually is accompanied with tempeh, tofu, stir-fried spinach, and cucumber.

You can then balance the flavours with a drizzle of kicap manis, a sweet, thick soy sauce. You can also find this dish with fish rather than chicken, with Tilapia Gepuk a particularly tasty variation.

Popiah

Sometimes referred to as “Asian Burritos”, these fresh spring rolls consist of thin wheat crepes that are filled with ingredients like jicama, carrots, tofu, bean sprouts, cabbage, and crunchy peanuts. 

Served in small pieces, much like sushi, with dips like hoisin or chilli sauce, popiah are a popular and healthy street food enjoyed throughout Malaysia.

Still, if these sound a bit too good for you, you can still find deep-fried popiah if you are after a naughty snack.

Cendol

Cendol is Malaysia’s signature dessert. Found almost everywhere, it includes soft, green pandan-flavoured rice flour jellies swimming in sweetened, thick coconut milk and dark palm sugar syrup, all served on a bed of shaved ice.

You can also choose a variety of other toppings, with popular additions including sweetened red beans, corn, jackfruit, and durian. Cendol is an incredibly cooling dessert that is perfect on a hot and humid day in Malaysia.

Ipoh White Coffee

Malaysia has a wonderful café culture, with traditional kedai kopi (coffee shops) found throughout the country. And while there are plenty of drinks to choose from, you should definitely seek out an Ipoh white coffee. 

This a local specialty is made from coffee beans that are roasted with palm oil margarine, giving the drink a uniquely nutty, sweet, and slightly smoky flavour profile. Served either hot or cold, and sweetened with condensed and evaporated milk, White Coffee is rich, creamy, and incredibly indulgent. 

It’s certainly not the healthiest drink in the world, but it makes for a tasty treat every so often.

Banana-leaf curry

Brought over from India by Tamil immigrants during British colonial rule, Banana leaf curry is now a staple in Malaysia. 

After ordering your meal, a sheet of banana leaf will be placed in front of you before a server comes around carrying various curries and sides in small bowls. You’ll often be served vegetable stews, rasam (a sour soup), relishes and chutneys, poppadams, meat or seafood curries, and a dhal that’s poured onto the rice.

Like with Nasi Kandar, another dish deeply-rooted in Southern Indian cuisine, you’ll be wanting to use your hands to enjoy this delicious and filling meal.

While found throughout Malaysia, Banana leaf curry is particularly popular in Kuala Lumpur. 

Rojak Penang

This slightly strange sounding but delicious salad consists of pieces of fruit and vegetables, such as pineapple, unripe mango, apple, cucumber, and fried tofu. The ingredients are then generously coated in a sticky, dark, caramal-like dressing made from tamarind, fermented shrimp paste, chilli, and palm sugar, and garnished with crushed roasted peanuts. 

It may sound a bit odd, but it’s seriously tasty, with a wonderful sweet, savory, sour, and spicy flavour profile. The mix of textures is also incredibly addictive. 

You can often buy rojak sauce from vendors, so you can enjoy it back home or give it as a possibly controversial gift.

Kaya Puff

Another popular sweet treat, Kaya puffs are a Chinese pastry akin to a sweet empanada. Thick and buttery pie pastry is filled with rich kaya jam, and baked until they become beautifully golden, crispy, and flaky.  The kaya jam becomes lovely, warm, and gooey, creating a delightfully naughty snack to be enjoyed at any time of the day.

It’s best to get them when they are nice and fresh, so you can enjoy the warm, flaky pastry at its absolute best.

So that’s it, folks! Ten absolutely delicious treats to try when you are in Malaysia. If you have any other favourite dishes or restaurants that I haven’t mentioned, please share them in the comments below. 

Planning a trip to Malaysia? Check out my blog post Two Weeks in Malaysia Itinerary for First-Timers for my personal advice and tips to organise an amazing trip!

Ciao for now

Izzie, the Curious Sparrow