A crossroads of Malay, Chinese, Indian and Peranakan cooking, best at hawker centres.
to drink
What Malaysia drinks
Teh tarik, bandung, kopi
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विश्व के व्यंजनWorld CuisinesMalaysian & Singaporean Cuisine
↳ from Malay, Malaysia
वहीं सेSame place
More from Malaysia
Teh Tarik
'Pulled tea' poured back and forth between two jugs from arm's length to create froth.
from Malaysia
Bandung
Pink rose-milk drink.
from Malaysia · Malaysia
Nasi Lemak
Malaysia's national dish.
from Malaysia
Laksa
Spicy noodle soup of the Peranakan kitchen.
from Malaysia · Penang
विश्व के व्यंजनSame shelf
More World Cuisines
Indian Cuisine
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
from India · North
Chinese Cuisine
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
from China · Eight great traditions: Sichuan
Japanese Cuisine (Washoku)
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
from Japan
Korean Cuisine
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
from South Korea
Thai Cuisine
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
from Thailand · Central
Vietnamese Cuisine
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
from Vietnam