40 Essential Malaysian Dishes

Malaysian cuisine may not have the global fame it deserves, but trust us, it’s absolutely delicious!

A perfect blend of Chinese, Indian, and Malay influences, Malaysian cuisine offers a rich, diverse flavor experience.

In many ways, Malaysian food resembles Indonesian cuisine, with both countries sharing similar dishes. (Just beware – debates about which country invented a dish can get intense!)

Once you’re in Malaysia, forget about food debates. You’ll soon find yourself more focused on where to get your next meal and how to make it happen faster!

To help you make a choice, here are 40 of Malaysia’s most iconic dishes, listed in no specific order.

1. Mee Goreng Mamak

This flavorful Indian Muslim dish has it all: yellow noodles, beef or chicken, shrimp, soy sauce, vegetables, eggs, and a spicy kick of chili for that extra burst of flavor.

Seems easy, doesn't it?

Unfortunately, you can try to make this at home, but it just won’t capture the authentic taste of enjoying it at a bustling Malaysian hawker stall.

2. Apam Balik

You haven’t truly tasted Malaysia until you treat your palate to this delightful sweet snack.

A pancake-like snack fused with the satisfying heartiness of an omelette, apam balik is packed with a generous amount of sugar, peanuts, and sometimes corn – it’s a dish that’s always evolving.

3. Nasi Kerabu

If the blue rice doesn’t intrigue you, the long lines of people across the country waiting to savor this beloved dish from Kelantan surely will.

Hailing from Kelantan in northern Peninsular Malaysia, nasi kerabu gets its vibrant blue hue from telang flowers, which are ground and mixed into the rice flour.

This stunning aquamarine dish is topped with bean sprouts, fried coconut, and smothered in spicy budu, a fermented fish sauce. In true Kelantanese fashion, you eat this dish with your hands.

4. Ayam Percik (Chicken with Percik Sauce)

KFC’s dominance in the region (and across Asia) won’t come as a surprise to anyone familiar with ayam percik.

Essentially, it’s barbecued chicken coated in a rich, spicy mix of chili, garlic, ginger, and coconut milk. With just the right amount of percik sauce, this Malaysian street food packs a punch that far exceeds anything the Colonel serves up.

5. Nasi Lemak

Nasi Lemak is often called Malaysia’s unofficial national dish.

At its core, it’s simply rice cooked in coconut milk. But what truly makes the dish shine are the toppings.

Depending on the region in Malaysia, it’s served with a range of sides, such as hard-boiled egg, peanuts, vegetables, curry (lamb, chicken, or beef), seafood, and sambal (a spicy chili sauce).

Nasi Lemak is traditionally a breakfast dish, but these days, it's enjoyed at all hours of the day.

6. Roti John

Whoever John was, it’s clear he liked his sandwiches with grilled minced meat and egg, tucked inside soft bread and smothered in a mix of condiments.

Mayonnaise, ketchup, barbecue sauce, and chili – pick one, or enjoy them all.

7. Rendang (beef, chicken, or lamb)

Although often mistakenly labeled as a curry, Malaysian food lovers will tell you that this hearty dish made with coconut milk and spices is far from it.

The key difference lies in the preparation: it’s slowly simmered, allowing the meat to soak up all the spices, until the rich, rosy liquid completely evaporates. A festive favorite, rendang can be found all over Malaysia.

8. Kuih

Variety is the spice of kuih, Malaysia’s famous Malay-style pastries. These bite-sized treats are sweet enough to give you a little buzz and small enough to devour in a single bite. Kuih vendors often have the most vibrant stalls.

This colorful array of soft, sugary delights disappears fast – by the time evening falls, very few pieces remain.

9. Nasi Kandar

Nasi Kandar consists of rice served with a variety of toppings, typically including curry, fish, eggs, and okra. It’s usually laid out buffet-style, though you can also choose from an a la carte menu.

Found all across Malaysia, nasi kandar joints are hugely popular, many staying open 24/7, and are typically run by ethnic Indian Muslims.

10. Laksa

A beloved dish of Malaysian cuisine, laksa has made its way to cities around the globe, including Bangkok, Shanghai, and beyond.

With multiple variations, laksa offers something for every taste, from its fiery curry version that will take you straight to spice heaven.

Some prefer it with fish, others with prawns.

Our favorite is Penang’s asam laksa, where tamarind plays a key role in creating a tangy, spicy fish broth. ('Asam' means tamarind in Malay.)

11. Popia basah (wet spring roll)

Popia basah is a substantial take on the spring roll, perfect for those who crave the familiar crispy texture, but without the extra grease.

Don’t confuse this with the wet rolls from Vietnam – popia basah is uniquely Malaysian, filled with turnips, fried onions, and bean sprouts instead of lettuce.

12. Bubur (porridges)

Bubur stalls are hard to miss, with their large steel pots and long ladles on display.

These coconut milk-based, occasionally sweet soups feature a mix of vegetables, meats, and even colorful flour balls infused with coconut milk. There's no one-size-fits-all recipe for bubur – each region has its own twist.

13. Roti jala

Roti jala, or 'net bread', gets its name from the crisscross pattern of flour that’s formed by drizzling it in zigzag lines over a hot pan.

Once cooked, the roti jala is folded like a delicate crepe and typically paired with rich chicken curry. This dish is perfect for any time of the day.

14. Cendawan goreng (fried mushrooms)

When it comes to deep-fried mushrooms, cendawan goreng takes it up a notch. This variety is often spiced with chili or barbecue seasoning, giving it a bold and flavorful kick.

Whether served as an appetizer, snack, or with a full meal, this dish will leave you pondering what other ingredients could be fried and how they could be seasoned.

15. Sambal udang

Sambal udang is a beloved dish from the Peranakan culture, created by the descendants of 15th- and 16th-century Chinese immigrants.

The Baba Nyonya, or Peranakan, are a unique group of Chinese Malaysians originating from Fujian province in China. They settled mainly in Penang, Melaka, and surrounding regions, along with parts of Thailand, Singapore, and Indonesia. Today, they’re celebrated for their exceptional culinary traditions.

A signature Peranakan favorite, sambal udang is all about succulent prawns immersed in a fiery sambal – a chili paste enhanced with prawn paste. A splash of tamarind juice adds a zesty tang to the dish.

16. Murtabak

This savory pan-fried bread, stuffed with minced meat and onions, and served with a spicy dipping sauce, is a hearty meal, best suited for those with a strong appetite.

A perfect murtabak boasts a generous amount of minced meat, ensuring the flavor hits you with every bite. It's so spicy and tangy, it'll make your taste buds tingle!

17. Asam pedas

Nazlina Hussin, the founder of the renowned Penang cooking school Nazlina Spice Station, believes it would be unthinkable not to feature asam pedas in any list of Malaysia's top dishes.

A beloved fish curry enjoyed across peninsular Malaysia, asam pedas is typically made with freshwater fish or even stingray.

The dish gets its distinct flavor from tamarind – or asam – which is the star ingredient, along with ginger, shrimp paste, garlic, chilies, and a variety of other aromatic herbs.

18. Lemang

Eaten alongside a meat or vegetable dish, lemang is a type of glutinous rice infused with coconut milk and traditionally cooked inside bamboo stalks.

The elaborate process of making lemang begins by lining hollow bamboo shoots with banana leaves. The bamboo is then carefully placed over a fire, allowing the rice to cook slowly in a method known as tapai.

The outcome is a sticky, moist rice that often serves as a flavorful alternative to regular plain rice.

19. Otak-otak

The name 'otak-otak' translates to 'brains' in Malay, but it earns this peculiar name from its shape rather than its ingredients or taste.

This fish paste, mixed with a blend of spices and chopped onions, is wrapped loosely in a banana leaf and grilled over charcoal until the pink mixture heats through and the leaves take on a slight char.

No need for utensils or formalities – the best way to enjoy it is by picking it directly from the leaf.

20. Tepung pelita

Tepung pelita, a type of kuih (traditional Malay pastry), is a standout dessert compared to other post-meal treats. Almost everyone has indulged in this delectable two-layered coconut milk sweet at some point.

The top layer is made with thick coconut milk and a pinch of salt, while the bottom layer consists of a similarly creamy mixture sweetened with sugar and flavored with pandan leaves, giving it a green hue.

Served in bite-sized pandan leaf cups, tepung pelita's convenient packaging makes it the perfect treat for satisfying those indulgent cravings.

21. Rempeyek

Few snacks are as satisfying or salty as rempeyek. This beloved Malaysian snack is made by frying a thin batter into a crisp brittle, then topping it with peanuts and anchovies.

The level of salt can vary, and some variations swap out anchovies for dried shrimp or garlic for a different twist.

22. Satay

While many associate satay with Thailand, it actually has roots in Indonesia. But let's be real, can we all just agree that grilled meat on a stick is universally delicious?

In Malaysia, you’ll find various takes on satay, served across the country with options like chicken, beef, or pork (though pork is only served in non-Muslim establishments).

The sauces that accompany satay vary depending on the region, with the iconic peanut sauce being a worldwide favorite.

23. Rojak

Rojak, meaning 'mixture' in Malay, is a dish made with deep-fried dough fritters paired with fruits and vegetables, though the recipe varies from region to region.

However, vegetarians should be aware that this dish typically includes Malaysia's beloved shrimp paste, bringing a perfect balance of sweet, spicy, and tangy flavors.

24. Putu piring

Similar to roti jala, putu piring is enjoyed not only in Malaysia but also in India.

Putu piring has a cake-like texture, with the delightful surprise of pockets filled with palm sugar. The dish is shaped like a plate by flattening the flour, then wrapping it in a white cloth and steaming it in a conical steamer.

25. Satar

If otak-otak is the casual, street-style grilled fish, then satar is its more refined counterpart.

At a bazaar in Kelana Jaya, Malaysia, a vendor offers what he describes as 'mackerel-filled food from the east coast.' Though roasted in a banana leaf much like otak-otak, satar contains more fish, fewer spices, and larger portions.

26. Roti canai

An Indian-inspired flatbread popular in Singapore, roti canai is made with flour, butter, and water. Some versions add condensed milk for a touch of sweetness.

The dough is flattened, folded, brushed with oil, and cooked on a well-oiled skillet, creating a perfect balance of a crispy exterior and fluffy interior. It’s delicious on its own or perfect for dipping into curry.

27. Mee rebus

If you haven't noticed, Malaysia has reinvented the humble Chinese noodle in countless ways.

Mee rebus is a flavorful dish made with yellow noodles smothered in a rich, curry-like potato gravy, infused with aromatic spices like lemongrass and ginger, creating a taste that’s irresistible.

This dish is similar to mee goreng, often enhanced with proteins like prawns, mutton, or dried anchovies. It’s typically garnished with lime, bean sprouts, and halved boiled eggs.

28. Gulai ayam kampung

This chicken curry can be prepared in various styles. In the 'village' version, it’s traditionally cooked with herbs and potatoes.

The best part of gulai ayam is its intoxicating aroma. The mix of turmeric, kaffir lime leaves, and lemongrass gives it a fragrance you can’t resist, while palm sugar and coconut paste add the perfect finishing touch.

29. Lor bak

A signature Nyonya dish from Penang, lor bak features braised pork marinated with five-spice powder, then wrapped in delicate bean curd skin and deep-fried to perfection.

Lor bak is traditionally served with two dipping sauces: a fiery red chili sauce and a smooth, thickened gravy made with cornstarch and a beaten egg, known as 'lor'.

30. Ikan bakar

The name of this dish directly translates to 'burned fish.'

Don't let that put you off. This is one delicious grilled seafood dish.

After soaking in the essential sambal marinade, the fish is wrapped in a banana leaf and grilled over an open flame. Perfect for sharing.

31. Char kuey teow

We asked acclaimed chef and author Norman Musa, one of Malaysia's most renowned culinary figures, which dish he'd consider unforgivable to exclude from the nation's best. This is it.

A gift from China’s migrant community, char kuey teow — made from flat rice noodles — is a beloved dish across Southeast Asia.

The noodles are stir-fried in pork lard with a combination of dark and light soy sauce, chili, cockles, bean sprouts, Chinese chives, and occasionally prawns and egg. What makes this dish stand out is the 'wok hei,' or the smoky essence infused by high-heat cooking in a wok.

32. Chai tow kway

This dish involves mixing rice flour with grated white radish, which is then steamed into thick slabs or cakes.

The cakes are cut into smaller pieces and stir-fried with preserved turnip, soy sauce, fish sauce, eggs, garlic, and spring onions.

This dish can be served 'white' or 'black' — the latter featuring a sweet dark soy sauce. Known as fried carrot cake or chye tow kueh, it's a beloved, greasy comfort food often found at hawker centers.

33. Goreng pisang

Goreng pisang, or banana fritters, is a popular Malay snack that has many variations across banana-growing nations around the globe.

The bananas are deep-fried, which caramelizes their natural sugars, making them even sweeter. In some Chinese variations of this dish in Malaysia, the batter is unusually light and airy.

34. Chicken curry kapitan

This is not your typical curry. Chicken curry kapitan is a Peranakan dish with a tangy kick from tamarind juice, candlenuts, fresh turmeric, and belacan (shrimp paste).

The name 'kapitan' refers to the title of an Indian or Chinese leader in Penang. Legend has it that a kapitan once asked his cook, 'What's for dinner?' to which the chef responded, 'Chicken curry, Kapitan!'

35. Ketupat

To leave this exquisite little dumpling off a list of Malaysia’s top dishes would be a betrayal to the dumpling gods themselves.

More of a side dish than a main course, ketupat comes in various forms. The dish involves weaving palm leaves into a pouch around rice, which expands and compacts as it cooks, creating a tidy little bundle perfect for dipping into curry or rendang.

36. Jeu hoo char

Another masterpiece from the Peranakan cuisine, this dish could easily be part of a list of 40 mouthwatering Peranakan specialties. It’s a salad made with finely shredded stir-fried carrots, onions, mushrooms, pork, and cuttlefish.

This dish is especially beloved during festivals, particularly Chinese New Year.

37. Kaya toast

Kaya is a sweet, fragrant coconut custard jam spread generously on thin slices of warm toast with a rich layer of butter. It’s as heavenly as it sounds, especially when paired with a cup of strong black coffee.

For many locals, this is a staple breakfast, often accompanied by two soft-boiled eggs seasoned with soy sauce and pepper.

It's also a beloved dish across the border in Singapore.

38. Ais Kachang

Shaved ice desserts are a cherished treat in tropical climates.

Ais Kachang (ice with beans) has evolved from the simple ice ball drenched in syrup to a miniature ice mountain served in a bowl, topped with creamed corn, condensed milk, gula melaka, and colorful syrups.

Dig in, and you'll uncover hidden delights like red beans, palm seeds, and cubed jellies inside.

39. Air Tebu

While some parts of Asia, like China and Vietnam, enjoy chewing on raw sugar cane, others prefer a more refined method of extracting its sweet juice.

In Malaysia’s bustling bazaars, the air is thick with smoke from boiling and frying pots, but a significant portion comes from the powerful engines of sugar cane grinders.

Sugar cane stalks are fed into massive juicers, and the resulting sweet liquid is served in bags or bottles. Though many syrupy drinks can be found, air tebu is the only one that comes with its own spectacle.

40. Wonton Mee

In Penang, you’ll find a special take on wonton mee, with springy egg noodles cooked al dente and dressed in a savory soy sauce and lard oil mixture.

The dish is complemented by a side of spicy sambal and garnished with fresh Chinese kale, chopped green onions, pickled green chilies, and wontons.

Unlike other places in Malaysia where wontons are typically boiled or steamed, Penang’s version adds a twist by deep-frying the wontons for extra crunch.

Special appreciation to Chef Norman Musa, renowned author and restaurateur, cooking school owner Nazlina Hussin, along with all the local Malaysians who contributed to this list by sharing their favorite dishes, culinary tips, and insights.