What to eat and drink in Malaysia

15.08.2024 - 15:55 / lonelyplanet.com

Aug 15, 2024 • 7 min read

The best words to describe Malaysian cuisine are “kaleidoscope” and “fusion” — which makes writing a short introduction to eating and drinking in Malaysia a very difficult task. Few if no other countries are as multicultural as Malaysia — and that sheer, bedazzling ethnic diversity is reflected in the best Malaysian dishes. But what are the quintessential traditional foods of Malaysia that a first-timer should try?

Being exposed to centuries of seafaring trade from as far as the Middle East and India, China and Indonesia – not forgetting a lengthy colonial spell under the British from the end of the 18th century until Independence in 1957 – Malaysian food is not just a cornucopia of cuisines but a localized blend of ingredients that explodes into a unique campur (mixed) taste. The common elements? Fiery, tropical spices and the gift of incredibly flavorsome fruits.

Here are some of the basic recommendations for scratching the surface of the labyrinth of tastes called Malaysian food.

If there’s a common traditional food of Malaysia – something prepared and appreciated by most of the country’s ethnic groups – then that’s nasi lemak. Even Malaysia’s first astronaut, Dr Sheikh Muszaphar Shukor, brought it from Earth into space to feast on his motherland’s most cherished dish.

Literally meaning “fat rice,” it refers to the creaminess of the coconut milk infusion used to cook the grains. Served at its most basic with a douse of ikan bilis (fried local anchovies), sambal (chili and shrimp-infused paste) and peanuts, nasi lemak is a typical breakfast snack all over the country. Look out for the small pyramid-shaped banana leaf wraps on offer at most street stalls, and dig in with hands or a BYO reusable spoon. More filling portions come with a side of fried chicken, sliced cucumber and additional fried tofu or tempeh.

Where to try it: Most streetside eateries sell nasi lemak bundles as cold snacks. Gerai Opah, a simple shop inside Kuala Lumpur’s SS15 market, makes an incredible, slow-cooked version with meat curries. For a classier cafe-type experience, try it at Old China Cafe in the capital’s central Chinatown district. 

Typical Malaysian meals are a base of rice sprinkled with all sorts of curries that you scoop from a tableful of metallic trays. From vegetables to chicken and beef, the selections are infinite. Each main ethnic group has its own: Malays have nasi campur (mixed rice) with creamier, tangier curries. Indian Muslims are masters of nasi kandar (meaning “pole rice” from the way the early Indian settlers shuttled the rice in buckets slung across their shoulders), eaten with more liquid curries fragrant with spices. The Chinese prepare "economy rice", which is lighter on the