Dining out can be one of the most immersive travel experiences. It offers a visceral glimpse into local cultures and engages the senses — the aromas, vibrant colours, textures, and flavours all working together to create memorable moments in time.
Malaysians primarily consist of three main races: Malays, Chinese, and Indians. Because of this, Malaysia prides itself in having the most representations of Asian cuisine comprising a harmonious blend of all of these cultures' foods. Malaysian food is authentically varied with regional differences as one travels from one state to the other.
In Kuala Lumpur, the Malaysian capital city, cuisines from all of the different states come together to offer up a melting pot of countless dishes. Here, the food choices are endlessly varied and available throughout the day to suit any flavour profile and satisfy any late night cravings.
Meanwhile, the state of Penang has a prominent Peranakan community resulting from intermarriages between Chinese migrants and the Malay locals, where the men (known as baba) and the women (known as nyonya) created Peranakan cuisine, also commonly known as Nyonya food. The dishes are a combination of Malay cooking and Chinese ingredients, and is arguably one of the most complex and labour-intensive foods to prepare.
Putting the dishes' origins aside, what remains true is that ingrained within the Malaysian food culture is the generosity in sharing food as an act of hospitality. Food connects the communities and is so embedded in Malaysian culture that the most common greeting amongst locals is “Dah makan?” in the Malay language, which translates to “Have you eaten?” but is colloquially understood to mean "How are you?".
It will be hard to resist any of these must-try, time-honoured dishes to begin one's discovery into the rich Malaysian heritage, especially with these MICHELIN Bib Gourmand and Selected restaurants in Kuala Lumpur and Penang. From curries made with creamy coconut milk to rice cooked over charcoal flames, wondrous food is everywhere and available at any time of the day. Don't forget to book your seats through online platforms such as FunNow to skip the queues and waiting times!
1. Kapitan Chicken (Nyonya Chicken Curry)
Originating from Penang, Kapitan Chicken is a Nyonya dish representing the amalgamation of Chinese and Malay culinary influences. This flavorful, aromatic dish is known for its rich and creamy coconut-based sauce, infused with various spices such as lemongrass, ginger, galangal, shallots, dried chillies, and turmeric. Kapitan Chicken is usually served with steaming fluffy white rice or roti (bread) to soak up the richly flavoured gravy for a satisfying meal.
Where to get it in Kuala Lumpur: Bib Gourmand De. Wan 1958
Where to get it in Penang: Bib Gourmand Ivy's Nyonya Cuisine
2. Claypot Rice
Rice, in all of its many forms, is an indispensable part of the Malaysian table. One of the quintessential rice dishes is the claypot chicken rice. This rice dish originated in the Guangdong province in China; and Kampar, a small town in Perak, Malaysia, was the first to serve it about seven decades ago.
It’s now commonly found in hawker stalls offering up quite the visual spectacle when cooked traditionally over charcoal fire. Rows of charcoal burners are laid out while the cook simultaneously prepares several orders at a go, waltzing in and out between the ingredients and sauces station. As the meat and rice are cooked, the rice at the bottom of the claypot starts to crisp up and forms a layer of burnt rice crust, which gives this dish its distinctive smokiness. Contemporary Malaysian restaurants also serve up modernised versions of this classic dish.
Where to get it in Kuala Lumpur: Bib Gourmand Heun Kee Claypot Chicken Rice
Where to get it in Penang: Bib Gourmand Communal Table by Gēn
3. Nyonya Kuih
Malaysian desserts can be quite different from Western desserts, sometimes even considered to be an acquired taste. The word “kuih” loosely means “cake” or “sweet”, which, these days, can refer to a variety of sweet and savoury snacks. Nyonya Kuih comes in many varieties to form a kaleidoscope of colours and flavours.
The process required to make these kuihs takes a lot of time and expertise in cooking techniques — from kneading, extracting, baking, steaming, frying, and so on. The level of commitment involved requires a village — the young and the elderly coming together with a collective sense of responsibility known as "gotong royong" in the Malay language. This is why, traditionally, kuih is reserved only for special occasions such as weddings and festive occasions — not only because they take time to make, but also because the effort involved fosters bonds within families. These days, Nyonya Kuih is more easily accessible; a comforting morsel to nibble on at tea time or after a long day of exploration. Best of all, it's a great way to end any meal.
Where to get it in Kuala Lumpur: Bib Gourmand Anak Baba
Where to get it in Penang: Bib Gourmand Moh Teng Pheow Nyonya Koay
4. Curry Mee (Curry Noodles)
Curry Mee comprises a bowl of fragrant, spicy noodles made with coconut milk and curry paste as a soup base, topped with prawns, cockles, and tofu puffs, served fresh and piping hot. Also known as Curry Laksa, this dish’s history can be traced back to Peranakan origins, influenced by Chinese, Malay, and Southeast Asian culinary traditions. It is one of the many variations of laksa, as well as a breakfast favourite and lunch staple.
Where to get it in Kuala Lumpur: MICHELIN Selected Limapulo
Where to get it in Penang: MICHELIN Selected Air Itam Sister Curry Mee
5. Fish Ball Noodles
Noodles, especially soup noodles, are what Malaysians remember as a comfort food of their youth. Fish Ball Noodles is a dish of Chinese origin; a simple yet comforting dish of clear, flavourful chicken or fish stock broth poured over a bed of any available local noodles of one’s choice. Additional toppings, such as fish cakes or leafy greens, are served with the dish, adding vibrant colours and textures.
Locals taste their soup first, then season it with soy sauce and bird's eye chilli as they please. Generally eaten for breakfast or lunch, the nourishment and comfort of this seemingly simple bowl of soup noodles has the uncanny ability to warm one up from head to toe.
Where to get it in Kuala Lumpur: Bib Gourmand Hai Kah Lang
Where to get it in Penang: MICHELIN Selected The Pinn
Plan your meals ahead and book the MICHELIN restaurants linked to this article via FunNow, an online platform where you can seamlessly make reservations. Choose a place to dine from the FunNow's extensive selection of MICHELIN-rated eats with just a few simple clicks.
Address Book:
De. Wan 1958 - Level 2-2, The LINC KL, 360 Jalan Tun Razak, Kuala Lumpur, 50400, Malaysia
Ivy's Nyonya Cuisine - 58 Jalan Chow Thye, George Town, 10050, Malaysia
Heun Kee Claypot Chicken Rice - The Warehouse@Hin Bus Depot, 125 Jalan Timah, George Town, 10150, Malaysia
Communal Table by Gēn - 68 Lebuh Presgrave, George Town, 10300, Malaysia
Anak Baba - 159 Jalan Sultan Abdul Samad, Brickfields, Kuala Lumpur, 50470, Malaysia
Limapulo - 50 Jalan Doraisamy, Chow Kit, Kuala Lumpur, 53000, Malaysia
Air Itam Sister Curry Mee - 612 T, Jalan Air Itam Pekan Ayer Itam, George Town, 11500, Malaysia
Hai Kah Lang - 44 Jalan Kaskas 2, Taman Cheras, Kuala Lumpur, 56100, Malaysia
The Pinn - 58 Pengkalan Weld, George Town, 10300, Malaysia
