Malaysia food is more than just something to eat—it’s a living story of migration, trade, heritage, and community. Across its diverse regions, each dish reflects not only the people who make it but also the landscapes and legacies that shape it. In the north, Penang’s street food bursts with Chinese wok traditions and Nyonya spice. On the east coast, Kelantan brings sweet, Thai-influenced flavours, while Terengganu offers fresh seafood and traditional rice dishes. In the centre, Perak and Pahang serve hearty meals rooted in forest produce, rivers, and homestyle cooking. The south simmers with bold Johorean fusion, and across the sea, Sabah and Sarawak offer indigenous flavours rarely found elsewhere. To understand Malaysia, you begin by tasting it—one region, one dish, one story at a time.
Rice Dishes
Nasi Kandar
Nasi Kandar is a signature dish from Penang, known for its bold, spicy flavours and Indian-Muslim roots. At its core is a plate of plain steamed rice, served with a generous pour of side dishes & mixed curry gravies—what locals call “banjir” (flooded). Local favorite’s side dish or curry accompanyment – masak kicap, fish curry, or squid in thick sambal. Each is rich with spices like star anise, cardamom, and dried chili, slow-cooked until tender and deeply flavoured. Must be enjoyed with poppadom.
Traditionally enjoyed in 24-hour mamak shops, this dish reflects the everyday culture of Penang: fast, hearty, and layered with heritage. It’s not just a meal—it’s a ritual for many Malaysians.
Deen Maju Nasi Kandar
Personal favorite spot with over 10,000 reviews on Google! Deeper depth & rich curry (less sweet than other locations). Must-try Ayam Goreng Berempah that pack a crunch, with Squid Eggs.
Banana Leaf Rice
Banana Leaf Rice is a South Indian meal popular across Malaysia. Steamed white rice is served on a fresh banana leaf with dhal or curry, alongside vegetarian sides like pickles, fried bitter gourd, and stir-fried greens. Crispy poppadom adds crunch, and meat options like chicken varuval or mutton curry are often added. Eaten by hand, this meal is more than just food—it’s a cultural experience rooted in tradition and community.
BananaBro
Comfort environment with free flow rice & curries. Available nationwide as it's a restaurant chain.
Hainan Chicken Rice
Hainan Chicken Rice is a beloved dish with Chinese roots, found across Malaysia. It features fragrant rice cooked in chicken fat and broth, paired with either poached or roasted chicken. Served aside with a clear soup—or sometimes chai boey (spicy mustard green stew)—and blanched greens (choy sum/cucumber), the meal is simple but deeply satisfying. The highlight is the chicken: silky, tender, and full of natural flavor.
In Melaka, a famous variety uses glutinous rice rolled into compact balls encast chicken, offering a nostalgic twist to this timeless dish.
Goh Thew Chik Hainan Chicken Rice
Well worth Michelin Guide - tender silky chicken, always full of crowds sold out before 11am. Oldest family-owned chicken hawker restaurant
Claypot Chicken Rice
Claypot Chicken Rice (also known as Nga Po Fan) is a comforting rice dish cooked and served in a claypot, resulting in a smoky, slightly crusty base. The rice is topped with ayam kicap pekat (dark soy sauce chicken), lap cheong (Chinese sausage), salted fish, and sometimes mushrooms. As it cooks, the flavours soak into the rice, creating a savoury, umami-rich bite with crispy edges. Best stirred before eating, and often served with cili potong (sliced chili in soy sauce) for a spicy kick. A beloved one-pot meal found at hawker stalls and kopitiams.
SanXii Claypot Ipoh
Smoky claypot rice with a perfectly crisp bottom layer—the chicken’s tender, the soy glaze deep and caramelized. Aromatic salted fish and sausage bits enrich the rice. Regulars swear it rivals famous KL stalls. A must-try one-pot comfort dish.
Nasi Briyani
Nasi Briyani is a fragrant and flavorful rice dish that originated in the Indian subcontinent. In Malaysia however, a variation of the dish is called Nasi Briyani Gam, which hails from Johor. The main difference is that Nasi Briyani Gam cooks its meat with the rice, giving the dish a rich, deep flavor. Sides for Nasi Briyani tend to be cooling vegetables, like cucumber raita or acars.
Restoran BP • Bariani Power
Located in Batu Pahat Johor, it's the true version Nasi Briyani Gam version
Nasi Campur
Nasi Campur, in Malay or Zap Cai Fan in Chinese meaning “mixed rice,” is a common meal where you choose white rice and pair it with a variety of lauk—like fried chicken, sambal fish, ulam, or gulai. Each stall offers different side dishes, so no two plates are ever the same. It’s a casual, everyday favourite that reflects the heart of Malay home-style cooking: flexible, flavorful, and full of variety.
Restoran BP • Bariani Power
Located in Batu Pahat Johor, it's the true version Nasi Briyani Gam version
Nasi Dagang
Nasi Dagang is a traditional Malaysian dish that originates from the Northeastern states of Terengganu and Kelantan. A combination of white rice and glutinous rice is cooked with coconut milk, ginger, and fenugreek seeds, infusing the rice with a fragrant aroma and a rich, creamy flavor. The accompanying curry is typically either a fish-based Gulai Ikan Tongkol, or a chicken-based Gulai Ayam.
Nasi Dagang Atas Tol - Kg Atas Tol
Crowd low-key favorite at a humble establishment hails 3,800+ reviews in Terengganu capital - Kuala Terrengganu
Nasi Kerabu
Nasi Kerabu is another traditional Malay dish that hails from the Northeastern states of Malaysia, Kelantan. Nasi Kerabu features blue-dyed rice using bunga telang (butterfly pea flower). The rice is often served alongside fresh herbs and vegetables, along with a fried or grilled protein option such as fried fish, daging bakar (grilled beef) and ayam bakar (grilled chicken).
Lieniey Nasi Kerabu Tumis
Personal favorite all-rounder humble local popular joint in Kota Bahru, Kelantan, very tender grill chicken and beef slices. Add on solok berlada (stuffed peppers) to try
Nasi Ulam
Nasi Ulam is a refreshing Baba Nyonya rice salad dish, packed with finely chopped local herbs. The rice is tossed with a fragrant mix of daun kesum (Vietnamese coriander), daun kunyit (turmeric leaf), bunga kantan (torch ginger), daun limau purut (kaffir lime leaf), pucuk gajus (cashew shoots), daun pegaga (gotu kola), daun selom, cekur (aromatic ginger), and more. Coconut, dried shrimp, and kerisik (toasted grated coconut) add texture and umami, while the herbs give it a bright, zesty flavour. Usually served at room temperature, this heritage dish is light yet complex—a true reflection of Nyonya tradition and botanical knowledge.
Auntie Gaik Lean's Old School Eatery
Michelin's 1 star Baba Nyonya restaurant well deserved for this plate of Nasi Ulam
Nasi Lemak
Nasi Lemak is Malaysia’s national dish—humble, fragrant, and deeply loved. The rice is cooked in santan (coconut milk) with daun pandan (pandan leaf), giving it a rich aroma. Traditionally wrapped in banana leaf for convenience, it’s served with sambal (spicy chili paste), crispy anchovies, roasted peanuts, boiled egg, and cucumber slices.
Nasi Lemak Burung Hantu
Nationwide available - more standard version of well-balanced sambal that's thicker, fuller and savoury.
Nasi Tumpang
Nasi Tumpang is a traditional Kelantanese dish, easily recognised by its tall, cone-shaped banana leaf wrapping. Inside, layers of soft white rice are stacked with different fillings like serunding (spiced coconut floss), gulai ikan tongkol (tuna curry), and telur dadar (omelette). Once a travel staple daily meal for farmers and fishermen, its layered format kept food compact and flavorful. Today, Nasi Tumpang is a rare find, but a proud symbol of Kelantan’s culinary heritage.
Kopitiam Kita
Hails over 14,000+ Google Reviews, best place to get Nasi Tumpang aside from other Kelantanese dish
Nasi Tomato
Nasi Tomato is a fragrant, reddish rice dish cooked with tomato puree, susu cair (evaporated milk), spices, and ghee. Popular at Malay weddings and special occasions, it’s often served with ayam masak merah (spicy tomato chicken), pickled vegetables, and crispy papadam. Rich, slightly tangy, and aromatic, Nasi Tomato is both festive and comforting—a favourite when celebration meets tradition.
Nasi Tomato Batu Lanchang
Famous for it's rich tomato taste, if you're in Penang this humble stall is worth a visit
Nasi Lemuli
Nasi Lemuni is a rare and aromatic herbal rice heritage dish available in Northern states of Kedah, Penang, Perak (notably found in Kuala Kangsar, Lenggong). The rice is cooked using daun lemuni (Vitex trifolia), blended into water and combined with santan (coconut milk), kulit kayu manis (cinnamon), bunga cengkih (clove), and lada hitam (black pepper). This gives the rice its greyish-purple hue and light, earthy aroma. It’s usually served like Nasi Lemak—with sambal, hard-boiled egg, fried anchovies, and sometimes ayam goreng or serunding kelapa (spiced coconut floss). Traditionally eaten during confinement due to its believed health benefits – enhances blood flow, balances hormones and improves one’s digestion. Nasi Lemuni is now a hidden gem of Perak’s culinary heritage.
Astaka Taman Tun Sardon
A rare gem find in Penang, stop by to try it if you're around
Nasi Dalca / Ganja
Often mistaken for Nasi Kandar, Nasi Dalca—or Nasi Ganja—has its own identity, the rice is cooked with kacang dal (lentils) and kentang (potatoes), giving it a creamier, more aromatic base. It’s typically paired with ayam goreng berempah (spiced fried chicken), kurma kambing (mutton kurma), vegetables, and thick kuah dalca (dalca gravy). Rich, comforting, and addictive—it’s a northern favourite that locals swear by.
Nasi Dalca & Briyani Khalis
Highly recommended to try if you're on the way/arrived Penang International Airport. Only morning till noon, long queue by locals (sold out very soon) or order from Grab Food app
Nasi Kebuli
Nasi Kebuli—often called Pahang’s royal rice dish—is a fragrant dish of rice cooked in goat broth, susu or goat milk, kismis (raisin) and minyak samin (ghee). Traditionally served with crispy fried chicken or goat meat, this dish dates back to Pahang’s royal kitchens in Kuala Lipis, where it was created for the Sultan and his 60 followers. The rice’s subtle turmeric hue and spice-forward aroma make it fit for celebrations or a special treat.
Restoran Ratu Rasa
Locals say it’s the best version outside the palace—comforting, nostalgic, and full of royal flavour, worth the drive to Raub Pahang
Nasi Ambeng
Nasi Ambeng is a communal rice platter popular among Malaysia’s Javanese‑Malay communities in Johor, Selangor, and Perak. A large banana‑leaf tray features steamed white rice served with side dishes like beef rendang, ayam lemak (chicken in coconut-spiced sauce), sambal goreng (long beans, tofu, tempeh), urap (vegetables with grated coconut), fried noodles, telur masin (salted egg), serunding kelapa (coconut floss), and rempeyek (crispy peanut crackers). Brought over by Javanese migrants in the late 1800s, the dish became a beloved feature of celebrations and family meals—served in a round dulang to be shared among many. While its roots lie in Java, today it’s a cherished Malaysian tradition, deeply woven into festive and communal dining.
The Nasi Ambeng Taman Equine
Reviewers praise the large portions, varied textures, and authentic taste—"best nasi ambeng" in Seri Kembangan, KL that brings celebration to the table
Nasi Kunyit
Nasi Kunyit is glutinous rice cooked with santan (coconut milk) and kunyit (turmeric), giving it a golden colour and rich aroma. Traditionally served during majlis cukur jambul (baby blessings), the golden hue symbolises good fortune and a bright future. Among Chinese families, it’s also given as a full moon gift for relatives & friends as a symbol of joy for the newborn. It’s often paired with kari ayam (chicken curry) or rendang daging (beef rendang). Sticky, fragrant, and meaningful—Nasi Kunyit marks the start of life’s sweetest milestones.
Eaton (Full Moon Giftbox)
Appreciate its fragrant coconut-turmeric blend and rich texture. Eaton’s version shines as a celebration staple, ideal for full‑moon gatherings
Bosou / Nonsom
Bosou is a traditional rice dish with fermented fish (or meat) of the Kadazandusun people in Sabah, Malaysia. Ikan pelian (Freshwater fish) is mixed with rice, salt, pangi / buah keluak (Pangium), and bambangan (wild mangos), then sealed in jars to ferment for about two weeks. The final dish is intensely sour, salty, and umami-rich. While the aroma may surprise first-timers, Sabahans truly treasure its bold taste—some famously say, “bosou noh napakasi dia“ (“you live because of bosou”). Practically a cultural staple, it’s eaten plain with rice, used as a condiment. Recently, the Sabah Bosou Entrepreneurs Association has launched competitions and initiatives—UNESCO even showed interest in preserving this heritage dish.
Lemang
Lemang is glutinous rice cooked with santan (coconut milk) and a pinch of salt, packed into hollow bamboo lined with daun pisang (banana leaf), then slow-roasted over open fire. The result: soft, fragrant rice with a smoky edge. Traditionally prepared for Hari Raya (Malay new year) and festive gatherings, it’s best enjoyed with rendang daging (beef rendang) or serunding (spiced coconut floss). Lemang is more than just rice—it’s the taste of homecoming and celebration.
Lemang To'ki
Located in Bentong Pahang, Well-balanced lemak and salt, with a nice char at the edges—this lemang gets texture just right. Many regulars say it's their go-to every Raya.
Ambuyat
Ambuyat is a traditional staple from Sabah and Sarawak, made from sagu (sago starch) mixed with hot water into a sticky, glue-like paste. It’s eaten using a chandas (bamboo fork), rolled and dipped into tangy sambal belacan, tempoyak (fermented durian), or sour fish gravy. Mild in flavour but rich in tradition, Ambuyat is best enjoyed with strong, savoury sides—and shared among family, as it has been for generations in Borneo.
Little Sulap
The Ambuyat at Little Sulap, Kota Kinabalu is silky and holds its shape beautifully—paired with zesty sambal belacan and tangy tempoyak, it delivers a delightful textural experience. Long-time diners rave that it’s the most authentic Bornean staple in town.
Ketupat
Ketupat is compressed rice cooked in a handwoven daun kelapa (coconut leaf) pouch, forming a neat diamond shape. Once unwrapped, the rice is firm and sliceable—perfect with rendang, satay, or kuah kacang (peanut sauce). Commonly served during Hari Raya, ketupat represents purity and togetherness, with its intricate weave symbolising unity in tradition and celebration.
Sate Ketupat H. Amiruddin
This humble famous hawker joint in Tumpat, Kelantan serves Satay aside with Ketupat
Nasi Hujan Panas
Nasi Hujan Panas, literally “rain of sunshine rice,” is a colourful Malay dish often served at weddings and celebrations. The rice is cooked with susu cair (evaporated milk), butter, and spices, then dyed in vibrant hues. Fluffy, buttery, and aromatic, it’s typically paired with ayam masak merah, acar rampai (vegetable pickle), and crispy papadam. A joyful dish that brightens the table—both in flavour and colour.
Nasi 7 Benua Koo Boo Cafe
Bright, fragrant layers of seven rice types in Malaysia—each with its own twist—make this dish as tasty as it is eye-catching. We say it’s the definitive instagrammable yet satisfying rice experience in Penang.
Bread Dishes
Roti Jala
Roti Jala, or “net bread,” is a lacy crepe made from a turmeric-infused batter of flour, egg, and santan (coconut milk), cooked on a special mould to form delicate net-like patterns. Soft, slightly chewy, and subtly fragrant, it’s typically served with kari ayam (chicken curry) or daging masak hitam (dark soy sauce beef). A popular choice at weddings and tea-time spreads, Roti Jala is as beautiful as it is comforting.
Arieni's Roti Jala
Fluffy, lacy roti jala that practically melts in your mouth—locals rave that it's “so yummy I forgot to take a photo.” Generous curry sauce and friendly, fast service make it a must-order for breakfast or tea-time in Kuala Lumpur.
Roti Canai
Roti Canai is a soft yet crisp flaky, pan-fried flatbread of Indian-Muslim origin, made by stretching and flipping dough until thin, then folded and cooked with ghee until crisp on the outside and soft inside. Often served with kari dhal (lentil curry), kari ayam (chicken curry), or sambal (spice sauce), it’s a beloved Malaysian breakfast staple. Whether plain (kosong), with egg (telur), or even banana (pisang), Roti Canai is comfort food at its finest—cheap, fast, and endlessly satisfying.
Roti Canai Sarang Burung, a viral version where roti canai is swirled into a nest shape, filled with soft-boiled eggs and topped with curry.
Roti Canai Gemas Road
Crispy outside yet soft inside, their Roti Canai—especially the ‘special daging’ and egg-cheese combo—is a breakfast revelation. The rich curries are addictive. Penangites say they couldn't resist ordering a second round.
Murtabak
Murtabak, technically is Roti Canai with fillings, usually with spiced minced meat—commonly daging (beef) or ayam (chicken)—mixed with egg, onions, and sometimes chopped vegetables. Wrapped, it’s hearty and satisfying. Often served with acar bawang (pickled onions) and kari dhal or curry gravy, Murtabak is a popular choice during Ramadan bazaars and night market suppers—crisp outside, savoury and juicy inside.
Nasi Kandar Wonderlite
Just outside of my cooking school, this remains my everyday comfort food
Roti Bakar Kaya
Roti Bakar Kaya is a classic kopitiam toast—crispy bread slathered with kaya (coconut egg jam) and a thick slab of cold butter. The contrast of warm toast and melting butter makes each bite rich, creamy, and comforting. Often paired with soft-boiled eggs and kopi o, it’s a beloved Malaysian breakfast that blends simplicity with tradition—perfectly sweet, slightly salty, and deeply satisfying.
Ho Kow Hainam Kopitiam
Perfectly grilled kaya toast: golden-crisp edges, buttery melt-in-your-mouth centre, and a nostalgia-packed sweetness. Reviewers rave about its crackle and the balance of kaya-to-butter ratio. Ideal with kopi o—flavours that warm your heart and taste buds.
Roti Tisu
Roti Tisu is a paper-thin version of roti canai, stretched until crisp and folded into a tall cone or wide fan shape. Light, crunchy, and slightly chewy at the centre, it’s often brushed with margarine and sprinkled with sugar. Served as a sweet treat—sometimes with susu pekat (condensed milk) or even ice cream—it’s a fun, eye-catching dessert roti popular at night stalls and mamak shops.
TG's Bistro
Tallest Roti Tissue record-holder in Kuala Lumpur which is crispy, but long wait 30mins and above
Roti John
Roti John is a savoury, omelette-style sandwich made with a soft baguette filled with spiced egg, minced daging (beef) or ayam (chicken), and onions, then pan-fried until crispy on the outside. Topped with sos cili, mayonis, and ketchup, it’s a messy, satisfying street food favourite—especially during Ramadan bazaars. The name “John” is believed to have come from British soldiers who asked for a Western-style sandwich in the 1960s, and locals cheekily named it after a common English name.
Notty Jon Sg Ara
Bistro-style Comfort Roti John in Penang, this restaurant serves upscale sloppy well done
Ramly Burger
Ramly Burger is Malaysia’s legendary street-style burger, made with a signature Ramly brand patty—usually daging (beef) or ayam (chicken)—wrapped in a thin egg omelette and grilled with margarine. Stacked with sos cili, mayo, Worcestershire sauce, and shredded cabbage, it’s juicy, saucy, and slightly sweet. Found at roadside stalls nationwide, the Ramly Burger isn’t just fast food—it’s a night-time ritual and a Malaysian classic.
Roadside Shack Nationwide
Hundreds of presentation-style, from cheese meleleh (sloppy style cheese) to BigMac
Karipap
Karipap, also known as curry puff is a deep-fried pastry filled with spiced kentang (potatoes), daging (minced beef or chicken), and sometimes egg or sardine. Wrapped in a flaky, golden crust with signature crimped edges, it’s crunchy outside and savoury inside. Found at stalls, bakeries, and kuih trays, Karipap is a go-to Malaysian snack—portable, affordable, and packed with flavour in every bite.
Roadside Shack Nationwide
Hundreds of filling-style, the key to a good karipap is thin crispy crunch with soft less-thick dough filling
Lempeng Nyior
Lempeng Nyior is a traditional Malay coconut pancake made from a simple batter of tepung gandum (wheat flour), air (water), garam (salt), and freshly grated kelapa parut (coconut). Pan-cooked until golden and slightly crisp at the edges. Served plain or with sambal tumis, gula melaka (palm sugar), or kari ikan (fish curry), it’s a rustic kampung breakfast that’s chewy, aromatic, and soul-warming in every bite.
Restoran Lempeng
Raved with 800+ reviews for a small humble stall in Marang, Terengganu
Popia Basah
Popia Basah is a soft, fresh spring roll filled with sengkuang (jicama), carrots, bean sprouts, and sometimes taugeh, egg, or shredded chicken. Wrapped in a thin crepe-like skin, it’s drenched in sweet-spicy sos pekat (thick sauce) before serving. Messy, savoury, and slightly sweet—Popia Basah is a popular street snack that’s best eaten immediately, with hands and lots of napkins.
Roadside Shack Nationwide
Hundreds of filling-style, the key to a good karipap is thin crispy crunch with soft less-thick dough filling
Noodle Dishes
Laksa
Laksa is a beloved noodle dish found across Malaysia, simply means “spicy sand soup” that describe the texture of the soup that’s made with fish but no two bowls are quite the same. Each region offers its own take—spicy, sour, rich, or creamy—often based on local ingredients and heritage, there’s more than 9 types in Malaysia.
Laksamana
Located heart of Georgetown, Laksamana means captain sailor in Malay that truly depict this fish noodle soup dish! My personal verdict with the best version in Penang. There's 2 laksa version available here which is why it's killing 2 birds with 1 stone.
Asam Laksa (Penang)
Sour tangy, fish-based broth made with ikan kembung, asam keping, and bunga kantan (torch ginger). Light rice noodles and topped with mint, onion, and prawn paste.
Lemak Laksa / Nyonya Laksa (Penang/Melaka)
Coconut milk-based with lemongrass, and spices. Can be made with fish / prawn. Balances creaminess that simulate Curry Laksa. Laksa Nyonya (use interchangely Laksa Lemak in some areas) might refer to a different formulation that each humble hawkers called their own.
In Penang, it’s called Lemak Laksa vs in Melaka, it’s simply called Nyonya Laksa. In Singapore, Laksa Lemak is often synonymous with their version of Katong Laksa, which is creamy and less spicy.
Laksa Utara (Kedah)
Often referred to as Laksa Utara, this version has a thick, spicy-sour gravy made from ikan kembung (mackerel), blended finely with cili kering, bawang, asam keping, and daun kesum. The broth is darker and heavier than Penang’s, giving it a robust, savoury kick. Served with thick rice noodles and topped with cucumber, onion, and telur rebus (boiled egg).
Laksa Perlis (Perlis)
Laksa Perlis—also known as Laksa Kuala Perlis—is a lighter, simpler take on northern laksa. The gravy is made with ikan kembung (mackerel) but is less spicy and not as thick as Laksa Kedah. Instead of being finely blended, the fish is mashed, giving the broth a more rustic, homemade texture. It’s served with thick rice noodles and topped with daun selom (water dropwort), lime, and sometimes a spoonful of sambal for added heat. Milder and refreshing, Laksa Perlis reflects the clean, honest flavours of small-town coastal living.
Laksa Kelantan (left), Laksa Terengganu kuah merah (middle), Laksa Terengganu kuah putih (right)
Laksam (Kelantan)
Made with thick, rolled rice noodles (laksam) and a rich, creamy kuah putih (white gravy) based on santan (coconut milk) and blended ikan (usually mackerel). The gravy is thick, almost like lemak fish porridge. Served with ulam (raw herbs), daun kesum, bunga kantan, and sambal for added heat. Eaten with a spoon or sometimes fingers—traditional and hearty.
Laksa Terengganu (Terengganu)
It comes in two distinct versions, each offering its own flavour profile. Whether white or red, Laksa Terengganu is light, herbaceous, and uniquely coastal—less fiery than Penang’s, but full of heart and tradition.
• Kuah Putih (White Broth)
Mild and creamy, made with ikan kembung or tenggiri, blended with santan (coconut milk), lada hitam (black pepper), halia (ginger), and bawang merah (shallots). Served with rice noodles and ulam like daun kesum, cucumber, and bean sprouts.
• Kuah Merah (Red Broth)
Richer and more aromatic. Starts with the same coconut-fish base but includes cili kisar (blended chili), kerisik (toasted coconut), belacan (shrimp paste), asam keping (tamarind slice), and palm sugar for a deeper, spicier finish.
Laksa Pahang kuah merah (left), Making Laksa Gebok (middle), Laksa Johor (right)
Laksa Gebok (Pahang)
Laksa Pahang is unique by using thicker texture hand-extruded noodles (mee gebok) in river fish-based broth also in 2 variation – kuah merah (red broth) or kuah putih (white broth), topped with daun kaduk and salted egg—rich, tangy, and hearty. The shop I like the most comes with telur bersarang (eggs nest fried), crisp yet intertwined to absorb all goodness of broth.
Laksa Spaghetti / Laksa Diraja (Johor)
Laksa Johor is also one of Malaysia’s most unique laksas—served with spaghetti instead of rice noodles. Its thick, creamy gravy is made from ikan parang (wolf herring), santan (coconut milk), kerisik (toasted grated coconut), and rempah tumis (sautéed spice paste). Toppings include fresh ulam (raw herbs) like daun kesum (Vietnamese mint), taugeh (bean sprouts), timun (cucumber), bawang besar (red onion), and limau kasturi (calamansi lime). Traditionally eaten with hands, this royal-inspired dish is rich, aromatic, and refreshingly herbal.
Also known as “Laksa Diraja” (Royal Laksa) – informally used due to its links to Johor royalty, especially Sultan Abu Bakar, who is believed to have introduced it after visiting Europe.
Curry Laksa (left), Laksa Sarawak (middle), Laksa Sabah (right)
Curry Laksa / Curry Mee (Selangor)
Curry Laksa—also known as Laksa Kari—features yellow noodles or vermicelli in a rich, spicy coconut milk broth. The soup is fragrant with santan, serai (lemongrass), bawang (shallots), cili kisar (blended chilies), and curry spices. Common toppings include tauhu puff, telur rebus (boiled egg), bean sprouts, kerang (cockles), and ayam (chicken) or prawns. Bold, creamy, and satisfying—it’s a staple in KL and across the Klang Valley, often found at hawker stalls and kopitiams.
Laksa Sarawak (Sarawak)
Laksa Sarawak is a fragrant, mildly spicy noodle soup made with a unique paste of sambal belacan (shrimp chili paste), bunga kantan (torch ginger), lemongrass, and spices. The broth is rich but not overly creamy, made with santan (coconut milk) and chicken stock. It’s served with bihun (rice vermicelli), shredded chicken, prawns, omelette strips, bean sprouts, and a squeeze of limau kasturi (calamansi). Light yet complex, Laksa Sarawak is a proud Bornean specialty often called “breakfast of champions.”
Laksa Sabah (Sabah)
Laksa Sabah is a creamy, coconut-based noodle soup influenced by both Malay and Chinese flavours. Its broth is made from santan (coconut milk), rempah (spice paste), and belacan (shrimp paste), but it’s lighter and more peppery than West Malaysian curry laksa.
Typically served with mee kuning (yellow noodles) or bihun, and topped with prawns, shredded chicken, tofu, egg, and bean sprouts. Often enjoyed as a breakfast dish in local kopitiams, Laksa Sabah is comfort in a bowl—subtle, rich, and deeply local.
Char Koay Teow
Char Koay Teow is a wok-fried flat rice noodle dish beloved across Malaysia, but it comes in two distinct styles—each with its own fan base.
• Penang Char Koay Teow
Fried over high heat with wok hei (charred aroma), this version uses koay teow (flat rice noodles), kicap cair (light soy sauce), garlic, taugeh (bean sprouts), chives, prawns, si ham (cockles), and egg. Sometimes includes lap cheong (Chinese sausage) and duck egg for richness. Light in colour but bold in taste.
• Malay-style Char Koay Teow
Darker, saucier, and sweeter due to more kicap manis (sweet soy sauce) and chili paste. Often cooked with chicken, prawns, and egg, but without pork or lard. It’s less smoky but punchier, and commonly found at pasar malam and roadside stalls.
Siam Road Penang Char Koay Teow
Charcoal or not (it's not the key), but running it humble from an old-age, this plate of goodness tells a story for a Michelin revelation
Penang Char Koay Teow (left), Malay-style Char Koay Teow from Che Nom (right)
Hokkien Mee
Hokkien Mee refers to two very different dishes in Malaysia, depending on where you are.
• Penang Hokkien Mee (a.k.a. Prawn Mee / Har Mee)
A rich, spicy noodle soup made with mee kuning (yellow noodles) and bihun in a prawn and pork bone broth. Topped with udang (prawns), sliced pork, egg, taugeh (bean sprouts), kangkung, and fried shallots. Bold, savoury, and deeply aromatic.
• KL Hokkien Mee (a.k.a. Hokkien Char / Dai Lok Mee)
A thick, dark soy sauce stir-fried noodle dish using fat mee besar (thick yellow noodles), pork, cabbage, and crispy pork lard (chee yau char). Smoky, greasy, and full of umami—best enjoyed at a dai chow stall over a big wok flame.
Damansara Uptown Hokkien Mee
Wok-Hei packed, the crispy pork lard enhances the dish to another level
888 Hokkien Mee (Penang)
Loved by generations, you can put on roasted pork for extra proteins
Penang Hokkien Mee / Prawn Mee from Ang Sarap (left), KL Hokkien Mee / Hokkien Char from TheMuddledPantry (right)
Loh Mee
Loh Mee is a thick, dark gravy noodle dish made from slow-braised meat stock, soy sauce, and egg. This version is topped with siew yuk (crispy roast pork), chee yau char (fried pork lard), fried shallots, and braised mushrooms—rich, savoury, and full of texture. It’s served with a generous spoonful of bawang putih cincang (minced garlic in vinegar) on the side. Stirring it in adds a sharp, aromatic lift that cuts through the sticky gravy—making every bite bold yet balanced.
Hock Seng Loh Mee
Hidden best-spot of a hearty sticky Noodle gluey affair, served with chicken legs
Mee Goreng Mamak
Mee Goreng Mamak is a spicy, stir-fried yellow noodle dish popular at Indian-Muslim stalls. Made with mee kuning (yellow noodles), it’s tossed with sambal, soy sauce, taugeh (bean sprouts), tofu, potato cubes, and kacang panjang (long beans), often topped with a squeeze of lime and a wedge of boiled egg. Sometimes includes squid or fried chicken bits. Smoky, tangy, slightly sweet, and savoury—it’s a true street food favourite that’s fast, bold, and full of wok-fired soul.
Hameed Pata Mee Sotong
A flavorful version with Sotong, it's the mee goreng adding with turbo 2.0 raved with 3000+ reviews
Mee Rebus
Mee Rebus features mee kuning (yellow noodles) in a thick, slightly sweet-spicy gravy made from ubi keledek (sweet potato), curry spices, dried shrimp, and fermented soybeans. The gravy is rich, smooth, and full of body. Topped with tauhu goreng (fried tofu), half a boiled egg, lime, taugeh (bean sprouts), green chili, and fried shallots—some versions include crispy fritters or beef slices. Comforting, warm, and uniquely Malaysian.
Noor Mee Sotong
Always come in sibilings with Mee Goreng (Sotong), no wonder this dish is always down-played
Kai See Hor Fun
Kai See Hor Fun is a delicate Ipoh-style noodle soup featuring silky hor fun (flat rice noodles) in a clear chicken and prawn broth. Topped with kai see (shredded poached chicken), udang (prawns), and daun bawang (spring onions), it’s light yet deeply flavourful. Often served with a side of cili jeruk (pickled green chili), this dish is known for its smooth texture and clean, comforting taste—an iconic bowl from the heart of Ipoh.
Restoran Moon De Moon
Silky Ipoh-style hor fun in a rich prawn‑chicken broth—thick, slightly sweet, with luxuriant prawn oil sheen. Lines form early, but it's worth it. Regulars call it the best bowl in Ipoh for texture and flavour.
Char Hor Fun / Wat Tan Hor
Char Hor Fun, or Wat Tan Hor, is a Cantonese-style noodle dish made with hor fun (flat rice noodles) wok-fried for smoky wok hei, then topped with silky kuah telur (egg gravy) made from chicken or pork stock. Common toppings include sliced pork, prawns, fish cake, and sayur sawi (mustard greens). The gravy is rich and smooth, clinging to the noodles for a satisfying, slurp-worthy bite—comforting and popular in dai chow eateries across Malaysia.
Gou Lou Hong Kee Chao Sar Hor Fun & Noodles
Silky sar hor fun drenched in velvety egg gravy—each forkful carries bold wok hei and balancing smoothness. The dry-char variant is smokier, with crispy bits that keep fans coming back. A Penang noodle old hawker turn shop.
Pan Mee
Pan Mee is a handmade noodle dish loved for its chewy texture and hearty flavours. It comes in two main styles—both equally comforting in their own way.
Gou Lou Hong Kee Chao Sar Hor Fun & Noodles
Silky sar hor fun drenched in velvety egg gravy—each forkful carries bold wok hei and balancing smoothness. The dry-char variant is smokier, with crispy bits that keep fans coming back. A Penang noodle old hawker turn shop.
Pan Mee is a handmade noodle dish loved for its chewy texture and hearty flavours. It comes in two main styles—both equally comforting in their own way.
• Pan Mee Soup
Served in a clear anchovy-based broth (sup ikan bilis) with hand-torn or machine-cut noodles, topped with sayur manis (mani cai), cendawan hitam (wood ear fungus), minced pork, and crispy ikan bilis (anchovies). Light, savoury, and nourishing.
• Dry Pan Mee (aka Chilli Pan Mee)
Tossed in dark soy sauce with fried shallots, minced meat, and crunchy ikan bilis, and often served with a runny telur mata (fried egg) on top. Comes with a bowl of broth on the side and cili kering kisar (dry chili paste) for a spicy kick.
Pan Mee Soup from Munch Malaysia (left), Dry / Chilli Pan Mee (right)
Kolo Mee / Mee Kolok
Kolo Mee is a Sarawakian dry noodle dish made with springy, eggless noodles tossed in a light mix of minyak bawang (shallot oil), kicap cair (light soy sauce), and sometimes vinegar or lard oil. It’s typically topped with minced pork, char siew (barbecued pork), and spring onions—sometimes with pickled chilies on the side. Unlike wantan mee, it’s not saucy or sweet, but savoury, fragrant, and full of bite. A true Kuching staple that’s simple yet addictive.
Kolo mee Red
Red kolo mee sold by an elderly man and woman, located on the corner side facing Electra House. Despite the name it’s not spicy, and comes tinged with a hint of red. It’s tasty with springy noodles and worth it for RM5 for a small bowl.
Sang Nyuk Mee
Kolo Mee is a Sarawakian dry noodle dish made with springy, eggless noodles tossed in a light mix of minyak bawang (shallot oil), kicap cair (light soy sauce), and sometimes vinegar or lard oil. It’s typically topped with minced pork, char siew (barbecued pork), and spring onions—sometimes with pickled chilies on the side. Unlike wantan mee, it’s not saucy or sweet, but savoury, fragrant, and full of bite. A true Kuching staple that’s simple yet addictive.
Sinsuran Sang Nyuk Mee
Red kolo mee sold by an elderly man and woman, located on the corner side facing Electra House. Despite the name it’s not spicy, and comes tinged with a hint of red. It’s tasty with springy noodles and worth it for RM5 for a small bowl.
