25 regional dishes covered across Malaysia, each with the canonical version and where to eat it, city by city.
Apam balikMain course · Kuala LumpurA thick griddle pancake folded over crushed peanuts, sugar and creamed corn, or a thin crisp version snapped like a wafer.
Assam laksaMain course · Penang
Bak kut tehMain course · Kuala LumpurPork ribs simmered for hours in a broth of dang gui, star anise, cinnamon and garlic, served with rice, you tiao and tea.
Banana leaf riceMain course · Kuala LumpurWhite rice on a banana leaf with three vegetable dishes, papadum, pickle and a choice of curries, refilled until you fold the leaf.
CendolMain course · PenangShaved ice over pandan rice-flour noodles, coconut milk and dark gula melaka, often with red beans, eaten standing in the street heat before it melts.
Char koay kakMain course · PenangCubes of steamed rice cake fried hard on a flat griddle with egg, preserved radish, bean sprouts and dark soy, crisp-edged and chewy inside.
Char koay teowMain course · Penang
Chee cheong funMain course · Kuala LumpurSteamed rice noodle rolls cut into pieces and dressed with sweet sauce, chilli and sesame, or in Kuala Lumpur with curry gravy and yong tau foo.
Claypot chicken riceMain course · Kuala LumpurRice cooked to order in a clay pot over charcoal with marinated chicken, Chinese sausage and salted fish, finished with dark soy.
Curry laksaMain course · Kuala LumpurYellow noodles and rice vermicelli in a coconut curry broth with tofu puffs, long beans, cockles or chicken and a spoon of sambal.
Hainanese chicken riceMain course · Kuala LumpurPoached or roasted chicken over rice cooked in chicken stock with ginger and garlic, served with chilli sauce and a light soup.
Hokkien mee (prawn mee)Main course · Penang
Kaya toastBread · Kuala LumpurCharcoal or grill toasted bread spread with kaya, a coconut and egg jam, and a slab of cold butter, eaten with soft-boiled eggs and coffee.
Beef noodlesMain course · Kuala LumpurWheat noodles tossed dry with minced beef sauce, or served in a deep beef broth with tripe, tendon and hand-made beef balls.
KL Hokkien meeMain course · Kuala LumpurThick yellow noodles fried over a fierce flame in dark soy sauce with pork, prawns, squid and cabbage, finished with crisp pork lard.
Nasi kandarMain course · 2 citiesSteamed rice flooded with several curries, poured together over fried chicken, squid, fish roe or okra.
Nasi lemakMain course · 2 citiesRice steamed in coconut milk with pandan, served with sambal, fried anchovies, peanuts, cucumber and egg.
Roti canaiMain course · 2 citiesFlaky, pan-fried flatbread stretched paper thin, folded and griddled with ghee, then served with dhal and curry.
SatayMain course · Kuala Lumpur
White curry meeMain course · Penang
Yong tau fooMain course · Kuala LumpurTofu, chillies, bitter gourd, okra and eggplant stuffed with fish and pork paste, then boiled or fried and served in broth or with sauce.Chilli pan meeMain course · Kuala LumpurHand-cut flat or thin wheat noodles tossed with minced pork, crisp anchovies, a poached egg and a scoop of dried chilli flakes.Kari kapitanMain course · PenangKoay teow th'ngMain course · PenangLor bakMain course · PenangTours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Guided tour · 4 hours
Sample rendang, nasi lemak, and cendol with durian among 15+ tastings on a guided walking food tour in Kuala Lumpur. Follow a local foodie guide to...
Guided tour · 4 hours
Take a deep dive into Penang's rich food culture and history. Meet the people behind the food, salivate over 15+ tastings, and discover what makes up...