Japan, Thailand, and Singapore are some of the first names that come to mind when we think of major food destinations in Asia. These destinations attract tourists from all corners of the world eager to indulge in their local cuisines. However, in recent years, Malaysia has quickly risen through the ranks as the region's next top culinary destination, drawing attention from food enthusiasts worldwide.
There are no set criteria that define Malaysian food. Instead, it's better used as an umbrella term to cover the plethora of delicacies invented and innovated by Malaysians of various cultural backgrounds. At the heart of Malaysian cuisine lies a unique fusion of Malay, Chinese, Indian, and indigenous flavours, each contributing its own distinctive nuances to the vibrant tapestry of gastronomy. From fragrant curries to spicy sambals, Malaysian cuisine is a celebration of diversity and heritage, reflecting the country's multicultural identity and rich culinary history.
One of Malaysia's defining food cultures is its bustling street food scene, where vendors dish out iconic favourites like Nasi Lemak and Char Kway Teow. These street-side eateries not only offer delicious fare but also serve as cultural hubs, showcasing the vast traditions that have shaped Malaysian cuisine over the centuries. In recent years, however, a new wave of innovative chefs has emerged, redefining local gastronomy and pushing the boundaries of traditional flavours. Restaurants like Dewakan, Malaysia's first two-MICHELIN-Starred establishment, epitomise this culinary revolution, sourcing ingredients sustainably and crafting dishes that pay homage to the country's rich culinary heritage. Similarly, restaurants like MICHELIN Selected Eat and Cook offer tasting menus that change with the seasons, highlighting the abundance of local produce and the creativity of their chefs.
The recognition of Malaysian restaurants in the prestigious MICHELIN Guide further solidifies the country's position as the next global food haven. Now in its second edition, the MICHELIN Guide Kuala Lumpur & Penang celebrates establishments that embody excellence, creativity, and innovation. This global recognition shines a spotlight on Malaysia's top culinary talents and dining destinations.
However, with growing popularity comes a downside. In bustling cities like Kuala Lumpur and Penang, queues at popular eateries can stretch for miles. That's why more people are relying on tech solutions to beat the FOMO (fear of missing out).
Thankfully, platforms like FunNow have transformed how people find and reserve dining experiences, providing a wide range of features to enhance users' culinary journeys. With its intelligent recommendations, FunNow utilises location services to propose nearby dining options, while its dynamic pricing ensures users enjoy savings as they take advantage of rates based on supply and demand. The platform also has a filter bar that streamlines the search process, enabling users to narrow down restaurants according to pricing, popularity, and availability. With these innovative features, FunNow makes booking even the most popular MICHELIN restaurants spots easy.
To give you some ideas, here are five newly listed restaurants in the MICHELIN Guide that are now available on FunNow:
One MICHELIN Star: High quality cooking, worth a stop!
Beta presents a captivating culinary journey for those eager to explore Malaysia's diverse gastronomic heritage. Through their tasting menu, diners embark on a journey to the country's various regions. Chef Raymond Tham's innovative approach blends traditional Malaysian ingredients with contemporary techniques, resulting in dishes that are both familiar and inventive. Guests can enjoy cocktails and appetisers in the lounge before moving to the stylish dining room, where they can savour Chef Tham's creative creations.
Located on a charming pre-war colonial-style terrace, Bōl offers a unique dining experience that combines Nyonya-style cuisine with Singaporean and Malaysian flavours. The menu features à la carte options and a course menu for lunch, which showcases smaller portions of the à la carte dishes. With a focus on farm-to-table sensibilities and modern cooking techniques, Bōl reimagines Peranakan-influenced Asian fare, resulting in a succulent array of flavours.
The ambience at Frangipaani is inviting, with its softly lit interior adorned in warm wood and tan leather, creating a rustic yet cosy atmosphere. Since 2019, the kitchen has been serving up delicious traditional cuisine carefully adapted to suit local palates. The menu offers a variety of options, catering to different tastes and preferences — from mild to spicy and from vegetarian to meat dishes. Highly recommended are the vegetarian samosa chaat and the tandoori specialities, while the raan dum biriyani, a whole lamb leg cooked in basmati rice, is perfect for sharing among friends or family.
Combining the flavours of French and Chinese culinary traditions, Ling Long offers a unique fusion that surprises and delights the palate. Despite their apparent differences, these two haute cuisines share a love for intricate sauces, diverse textures, and premium ingredients such as poultry and seafood. The restaurant's architecture mirrors this harmonious blend, with its brutalist concrete exterior softened by warm wood accents, natural stone elements, and vintage furniture.
Seed's dining room is tastefully decorated with earthy tones and modern accents, providing a warm and inviting ambience. The chef, previously at Whitegrass in Singapore, demonstrates skilful use of French techniques in crafting two prix-fixe menus highlighting Japanese ingredients. Notable dishes include the umami-packed amadai with crispy scales in uni sauce and the lobster in bouillabaisse sauce served with a frothy cognac and gruyere aioli.
