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It's a signature flavour in our cooking – it’s hard to imagine iconic Malaysian dishes such as nonya laksa, asam pedas and nasi ulam without this distinctive ingredient.
What makes Selangor’s satay so amazing? The tender and perfectly grilled meat? The marinade? The peanut sauce? All of the above!
It is believed that Sultan Abu Bakar – known as the 'Founder of Modern Johor' – instructed his royal chefs to use spaghetti in the dish.
Nasi kandar started out as food for the coolies, but today is a sublime treat for fans who can’t get enough of its addictive tastiness.
This fiery-looking dish is emblematic of the Kristang culture.
This laksa variant has a distinctive taste which is not easy to replicate.
This is a dish born of the land and sea – you can taste fish and field in every mouthful.
A dish of rice and curry, it is a meal on its own.
The migration of the Minangkabau people from Sumatra has built the state’s food identity, where the cili api (padi) is king.