South-Eastern Asia
Food of Malaysia
The 8 most iconic national dishes of Malaysia — real photos, key ingredients and tasty facts behind every plate.
Asia
Nasi lemak
Malaysia’s best-known rice dish, made with rice cooked in coconut milk and pandan, then served with sambal, anchovies, peanuts and egg. It is rich, fragrant, mildly sweet and spicy-savoury at once.
Did you know?
Nasi lemak is widely regarded as Malaysia’s national dish and was traditionally wrapped in banana leaf for breakfast.
Roti canai
A flaky, pan-griddled flatbread with South Asian roots that is eaten across Malaysia, usually with dhal or curry. It is crisp on the outside, chewy inside and wonderfully buttery.
Did you know?
The dough is famously stretched and flipped in the air by mamak cooks before being folded into layers.
Satay
Skewered, marinated meat grilled over charcoal and served with peanut sauce, cucumber and ketupat or rice cakes. The smoky char and sweet-spiced marinade make it instantly recognisable.
Did you know?
Kajang in Selangor is especially famous in Malaysia for satay and is often called the country’s satay town.
Char kway teow
A stir-fried noodle dish of flat rice noodles cooked over very high heat with soy sauce, prawns, cockles and bean sprouts. Its prized smoky aroma is known as wok hei.
Did you know?
Penang’s version is the most celebrated and is one of the signature hawker dishes of the island.
Laksa
A spicy noodle soup with many regional forms in Malaysia, ranging from rich coconut-based curries to sharp tamarind broths. It is bold, aromatic and deeply layered in flavour.
Did you know?
Malaysia is home to several famous laksa styles, including Penang asam laksa, a sour fish-based version unlike the creamy curry laksa.
Rendang
A slow-cooked meat dish simmered with coconut milk and spices until the sauce reduces to a dark, intensely flavoured coating. It tastes rich, spicy and slightly sweet, with a concentrated depth.
Did you know?
Although strongly associated with the Minangkabau of Sumatra, rendang is deeply embedded in Malay cooking and is a festive staple in Malaysia.
Hinava
A traditional Kadazan-Dusun raw fish dish from Sabah, prepared by curing fresh fish in lime juice. It is typically sharpened with ginger, shallots, and chili.
Did you know?
Hinava is especially associated with indigenous communities in Sabah on Malaysian Borneo.
Bosou
A Sabahan fermented meat or fish preparation of the Kadazan-Dusun people, known for its strong aroma and old-fashioned preservation method. It is traditionally made with rice and salt to encourage fermentation.
Did you know?
Bosou is also known by regional names such as noonsom or tonsom.