"What's the must-try street food in Malaysia?" It's one of the first questions I get from friends visiting the country, and I can't blame them! Malaysia's street food scene is a vibrant fusion of cultures, flavours, and traditions, offering a feast for every taste.
(Source: Freepik)
Growing up here, I've had the joy of tasting a rich variety of iconic dishes from all around Malaysia, each one representing a unique blend of heritage and flavour. So, let's dive into some of the street food favourites that make Malaysia a true paradise for food lovers!
1. Nyonya Dishes
Nyonya cuisine is not a single dish but a unique culinary style that blends Chinese and Malay influences, originating from the Melaka region. It is a distinctive part of Southeast Asian cuisine. Known for its bold flavours, Nyonya dishes often feature complex sauces made from over ten different spices, resulting in a taste profile that is aromatic, mildly spicy, and sweet-sour.
(Source: Kebaya Dining Room Google Map)
Some well-known Nyonya dishes include nyonya laksa (spicy noodle soup), sweet-sour pig’s trotters, stir-fried pork slices, and braised bamboo shoots with pork. For dessert lovers, Nyonya kuih (traditional cakes) are a must-try.
2. Nasi kerabu
Blue pea flower rice, or nasi kerabu, is a signature dish in Peranakan cuisine, known for its unique light blue colour. This beautiful blue rice is often paired with stuffed chilli peppers (solok lada), shrimp crackers, and grilled chicken. Some restaurants may serve it with plain white rice or turmeric rice, but the blue pea version is truly special.
If the thought of blue-coloured rice gives you pause, don’t worry! It’s all natural! In Malaysia, the colour comes from dried butterfly pea flowers, which are sun-dried for three or four days, then soaked overnight in hot water.
The filtered blue liquid is mixed into the cooked rice, giving it a lovely hue. Coconut milk is also added during cooking, giving the rice a subtle floral and coconut fragrance.
3. Nasi Kandar
Nasi kandar is a must-try dish for visitors to Malaysia. The name combines the Malay words nasi (meaning "rice") and kandar (meaning "shoulder pole"), paying homage to its origins among Penang’s Indian Muslim community. Traditionally, vendors would carry large pots of rice and curries on a shoulder pole, selling meals along the waterfront and work sites.
(Source: Nasi Kandar Deen Mutiara Google Map)
Nasi kandar features steamed rice topped with a variety of richly spiced curries, with options like chicken, beef, and fish. A defining element is Malaysia’s unique curry, with layers of flavours from various spices like tamarind, yam, and bay leaves, along with a touch of coconut milk to soften the heat and add aroma. Each curry—red, yellow, or brown—is poured over the rice, creating a savoury mix of flavours and textures.
4. Nasi Dagang
Nasi Dagang is a popular dish from Malaysia's East Coast, and its name comes from the Malay word dagang, meaning "trade." It’s believed to have been a favourite meal for traders in the past.
(Source: Nasi Dagang Atas Tol Google Map)
The dish combines regular rice and glutinous rice, cooked in coconut milk with shallots and fenugreek seeds (halba), giving it a fragrant, savoury flavour. It's usually served with tuna curry (ikan tonggol) or fish curry (ikan aya) and sometimes pickled vegetables on the side.
In Terengganu, the rice is wrapped in banana leaves in a long triangular shape. When you open it, the aroma and flavours are amazing. Nasi Dagang is a must-try dish that’s full of tradition and deliciousness.
5. Cendol
(Source: freepik)
Cendol is a popular Malaysian street food, especially common in Penang and Melaka. It’s a refreshing dessert perfect for hot weather. The dish begins with a bowl of shaved ice, topped with red beans and other ingredients. The highlight is the green-coloured rice flour noodles, which get their vibrant hue from the natural pandan leaves. This plant-based colouring gives the noodles a unique appearance, yet the dessert offers a wonderfully cooling sensation that's both refreshing and satisfying.
6. Ipoh Bean Sprout Chicken Rice
(Source: Buntong Tauge Chicken Google Map）
If you're a fan of flavorful, comforting dishes, Ipoh’s Bean Sprout Chicken (Nga Choi Kai) is a must-try! Known for its tender poached chicken and crunchy, juicy bean sprouts, this simple dish is a local favorite in Ipoh.
The chicken is gently poached to perfection, drizzled with fragrant soy sauce and sesame oil. Paired with fresh, crisp bean sprouts, and served with chicken rice or kway teow, it’s a satisfying, no-fuss meal. A spicy chili dip adds the perfect finishing touch.
For Singaporeans, it’s a familiar comfort, much like our beloved chicken rice. Make sure to try this iconic dish when you visit Ipoh, it's a flavor-packed experience you won't forget.
7. Apam Balik (Min Jiang Kueh)Apam Balik is one of my favourite Malaysian street foods! This crispy-on-the-outside, soft-on-the-inside pancake is filled with a variety of sweet or savoury fillings.
(Source: The Apam Balik Original Google Map)
Originally from Indonesia as Martabak Manis, Apam Balik has become a popular snack in Malaysia, often enjoyed at night markets (Pasar Malam). The most common fillings include a mix of sugar, peanuts, and sweet corn, but variations like chocolate, cheese, and durian are also popular.
The batter itself can vary too, with some versions using coconut milk, while others rely on sweetened condensed or evaporated milk. Each choice influences the flavour and texture. Whether sweet or savoury, it’s a must-try when visiting Malaysian night markets.In Singapore, it’s known as Min Jiang Kueh. It’s pretty similar but slightly different in style. Every state has its own twist on Apam Balik. Some make it thick and fluffy, others crispy and thin. It’s so fun to try them all when you’re traveling!
8. Laksa: Asam Laksa & Curry Laksa
Laksa is a beloved dish in both Singapore and Malaysia, with two main varieties: Asam Laksa and Curry Laksa.
(Source: Asam Laksa Petaling Street Google Map)
Asam Laksa gets its distinctive tangy flavour from "asam," or the tropical tamarind fruit. The soup is made by simmering mackerel with asam, red chilies, lemongrass, torch ginger, turmeric, shallots, and other spices, creating a savoury broth with a balance of sourness and spiciness. Served with rice noodles or vermicelli, it's typically garnished with cucumber, shallots, lettuce, mint leaves, and bean sprouts.
(Source:Restoran Asia Laksa Google Map)
Curry Laksa is a popular dish among both Malays and Chinese communities. While there are slight variations depending on the ethnic group, the base is usually the same: a rich, creamy coconut milk soup cooked with curry spices. The soup is typically served with ingredients like chicken, bean sprouts, tofu puffs, shrimp, and rice noodles, offering a fragrant, spicy, and mildly sweet coconut broth.
9. Penang Prawn Noodle (Hae Mee)
The rich, flavorful broth of Penang Prawn Noodle is made by simmering shrimp shells, heads, and a mix of pork or chicken for 3 to 4 hours, allowing all the essential flavors to meld together into a sweet, savory base.
(Source: Hokkien Prawn Noodle Google Map)
Traditionally, lard was added to enhance the flavor, but for health reasons, most eateries now omit it. The noodles used in this dish are a mix of egg noodles and rice vermicelli, served in a bowl with fresh prawn meat, fish cakes, water spinach, pork, and a boiled egg. To finish, crispy fried shallots and Penang's unique chili paste are added for extra flavor.
Penang Prawn Noodles can be easily found at street stalls, coffee shops, and food courts across the island, making it one of the quintessential dishes that showcase Penang’s traditional Chinese culinary heritage.
10. Satay
Satay is a traditional Malay dish, where marinated beef, lamb, or chicken is skewered and grilled over charcoal to perfection. The key to its irresistible flavour is the thick, savoury satay sauce that's generously slathered on each skewer before serving.
(Source: Satay Capitol 1951 - Warisan Google Map)
The soul of satay lies in its rich, aromatic peanut sauce, made with a blend of peanut butter, coconut milk, and dried shrimp, creating a deliciously smooth and nutty taste that will have you reaching for more. Served alongside, you'll often find traditional Malay rice wrapped in coconut or pandan leaves, along with fresh cucumber and onions, enhancing the satay's flavours with each bite.
11. Chee Cheong Fun
Chee Cheong Fun is a popular Malaysian dish that originated from southern China, brought to Malaysia by Chinese immigrants. The name "Chee Cheong Fun" means "pig intestine noodle" in Cantonese, though it no longer contains pork intestines.
(Source: 3A Yong Tau Foo & Cheong Fun)
The dish consists of steamed rice noodles or rolls made from rice flour, tapioca flour, and water, giving it a smooth, silky texture. Traditional fillings include shrimp, char siu (barbecue pork), and vegetables like bean sprouts and carrots.
The rolls are typically topped with sweet soy sauce, but variations include chilli sauce and seafood sauce. Some vendors add sesame seeds or fried onions for extra flavour. In some regions, Chee Cheong Fun is also served with stuffed tofu, a Chinese dish filled with vegetables or meat.
12. Char Kway Teow
Char Kway Teow is a beloved Chinese dish, originating from the Chaozhou region and later popularised in Malaysia, especially in Penang. It is similar to the stir-fried flat rice noodles many are familiar with, but in Penang, the noodles are wider, while in Kuala Lumpur, they are thinner.
(Source: Roberts Char Kuey Teow Google Map)
The dish typically includes ingredients like shrimp, eggs, Chinese sausage, and fish cakes, all stir-fried with dark soy sauce and oyster sauce. For those who enjoy a bit of spice, chilli paste can be added, giving it a sweet yet slightly spicy flavour that's both delicious and satisfying.
13. Bak Gut Teh
Bak kut teh is a must-try for Malaysian Chinese communities! Originally, it was a hearty, nourishing dish for Chinese labourers working in Malaysia’s tin mines who needed to replenish their strength. Over time, it evolved into a beloved classic across Malaysia and Singapore. Despite its name, bak kut teh doesn’t actually contain tea leaves. Instead, the “teh” (tea) likely refers to the medicinal herbs used in the broth, which includes over ten types, like angelica root and Sichuan lovage, giving it a distinct herbal aroma.
(Source: Ban Lee Bak Kut Teh Google Map)
In Singapore, bak kut teh is renowned for its peppery and spicy flavor, with a bold, peppercorn-infused broth that delivers a warming kick.
In Malaysia, especially in Kuala Lumpur, the dish follows the Hokkien style, featuring a darker, more robust herbal broth. This version is packed with a variety of medicinal herbs, such as angelica root and star anise, creating a deep, aromatic flavor. Whole garlic bulbs are often added, lending a natural sweetness to the rich broth.
In Johor Bahru, however, the bak kut teh has a lighter, clearer soup base with a more subtle herbal taste, offering a milder and less intense flavor compared to the KL version.
14. Nasi Lemak
In Malay, "nasi lemak" is a name as flavorful as the dish itself. A must-try when visiting Malaysia, this iconic meal is typically enjoyed for breakfast. It features fragrant coconut milk rice paired with a delightful mix of flavors and textures, making it a beloved favorite among locals and tourists alike.
(Source: Freepik)
A traditional nasi lemak in Malaysia is served on a banana leaf, accompanied by curry chicken, beef, or squid, alongside fresh cucumber, crispy fried anchovies, and a spicy-sweet sambal chilli paste. In many local eateries, it’s wrapped in banana leaves, and as you unfold it, the fragrant aroma of fried shallots and coconut oil adds an extra layer of flavour.
(Source: Ponggol Nasi Lemak @Jalan Besar Google Map )
Interestingly, Singapore and Malaysia have their own twists on nasi lemak. While Malaysian versions often feature anchovies and sambal as the highlights, Singaporean nasi lemak commonly includes kuning fish, otah, and an omelette.
15. Roti Canai (Roti Prata)
Roti Canai, a beloved Malaysian flatbread, has earned the top spot on TasteAtlas's list of the world’s 50 best breads. This dish, adapted by Indian immigrants in Malaysia, has become a national favorite. Originally derived from India’s "paratha," Roti Canai is typically round or square, crispy on the outside, and soft inside. The name "Canai" likely comes from either the type of dough used or the technique of flattening and tossing the dough.
In Singapore, this same dish is known as Roti Prata. While both versions share similar roots, they reflect the shared yet distinct culinary traditions of the two countries.
(Source:Wikipedia)
Commonly served at Malaysian Muslim eateries, Roti Canai is enjoyed across all ethnic groups—Malay, Chinese, and Indian. Traditionally eaten as a snack, it’s often paired with dhal (lentil curry) or spicy sambal, but modern variations include fillings like eggs, onions, bananas, and even cheese.
Roti Canai can be found in restaurants, street food stalls, and even supermarkets as pre-packed, ready-to-heat versions. It's a versatile, savoury, and sweet treat that Malaysians savour for breakfast, tea, or even as a full meal.
(Source: Freepik)
Whether you’re a frequent visitor or a first-timer in Malaysia, our street food culture has a way of making everyone feel at home. So next time you’re on this side of the causeway, don’t just stick to the malls or cafés. Dive into the hawker stalls, chat with the uncles and aunties, and savour every bite. After all, there’s no better way to experience the heart of Malaysia than through its food. Selamat menjamu selera, and happy feasting!
Comments