Malaysia is a truly captivating country, and a thriving tourism destination. The culture of the nation is just as colourful and fascinating as the country’s lush tropical geography. One thing that is integral to the nation’s culture, is its cuisine which is incredibly diverse and can be sampled in various restaurants Bukit Bintang has to offer, from road-side eateries to dining establishments in the Berjaya Times Square Hotel.

The calling card of Malaysian cuisine is the unique choice of spices associated with it, which include items such as kaffir lime, turmeric, ginger, black pepper, coriander and lemongrass. The amazing thing about this cuisine however, is it features a range of influences, and spread across thirteen-states with each of them having their unique styles and flavours.

Malaysian cuisine is essential the amalgamation of influences from Chinese and Indian cuisine, and refers to the style of food found in regions such as Indonesia, Brunei, Singapore and even Southern Thailand. This is a result of Malaysia’s historical significance as a trade hub, going as far back as the 1400s.

Unfortunately for vegetarians, meat in various forms is used abundantly in Malaysian cuisine. Even most dishes that Malaysians would call ‘vegetarian’ have some sort of meaty element to it, such as being incorporated into the broth. Since there is a strong Muslim population, pork isn’t as common as beef, mutton or chicken. Seafood however is very popular due to the maritime heritage of the country.

Rice is a staple in Malaysian cuisine, and nasi lemak, a rice based delicacy, is considered its national dish. It consists of rice boiled in coconut milk and pandan leaves. The most internationally renowned rice dish is nasi goren which is a fried rice dish.
These are but the basics of Malaysian cuisine and in reality the concept contains a universe for you to explore.


Caleb Falcon is a travel writer who specializes in writing content based on the many exciting world adventures that await intrepid travellers. Google+