The Best Dishes to Eat in Malaysia - Excited foodies and longing taste buds appeased

Laksa is a comforting and flavourful noodle soup that is popular not only in Malaysia but also in neighbouring Singapore and Indonesia. It is made with rice noodles and a rich, coconut milk-based broth that gives it its distinctive taste. Laksa is a beloved dish that is often found in the atmospheric hawker centres of the region. The broth is infused with rich and spicy flavours that give the dish its unique taste, and the rice noodles and other ingredients are cooked in the broth to absorb these flavours. Laksa has become a signature dish of Southeast Asia, and there are now regional varieties of the dish, such as the tamarind-based asam laksa and the creamy curry laksa.

Nasi Lemak is the national dish of Malaysia and is immensely popular in the Southeast Asian nation. This traditional Malay rice dish is made by cooking fluffy white rice in coconut milk and pandan leaves, and it's served with anchovies, cucumbers, peanuts, and boiled eggs. The dish is incredibly fragrant and delicious. For a more authentic experience, you can pair the rice with a side of spicy sambal, which is a simple local variety of chilli paste.

Few things exemplify Malaysia’s cultural diversity as perfectly as a bowl of piping hot Curry Mee, which seamlessly blends culinary influences from India, China, and across Southeast Asia. This traditional dish is readily available at nearly every cafe, and eatery, and even at an upscale restaurant offered by a Bukit Bintang hotel the likes of Travelodge Bukit Bintang.

A frequent sight during the festive season of the Chinese New Year, Yee Sang is a raw fish salad mixed with a whole host of thinly striped colourful vegetables, making for a treat for the tongue as well as the eyes. The dish’s significance to the Chinese New Year is not without reason, and its origin can be traced all the way to South China. Nevertheless, Yee Sang is a widely favoured dish throughout Malaysia as well as in neighbouring Singapore.

"Char Kway Teow," with its Hokkien and Teochew influences, originates from Maritime Southeast Asia in South China. Regardless of its exact origins, this stir-fried rice noodle dish has become one of the most sought-after street foods in Malaysia, gracing the bustling streets of metropolitan areas across the country. The term "Char" refers to stir-frying, while "Kway Teow" signifies flat rice noodles, making this dish a flavourful staple of Malaysian cuisine. In addition to its popularity in Malaysia, Char Kway Teow has also gained recognition internationally, becoming a beloved dish among food enthusiasts worldwide who appreciate its rich flavors and cultural heritage.