Joanna James
Desaru's reputation for having glorious beaches, while great, comes with a caveat; its excellent cuisine usually goes under the radar and isn't highlighted until one visits the Malaysian beach haven. Here are five must-try dishes that reflect the region’s rich culinary heritage.
A beloved Malaysian classic that reflects the nation’s deep appreciation for seafood, grilled stingray, also known as ikan pari bakar, is often found sizzling over charcoal fires at local eateries and food stalls. Marinated with a generous blend of turmeric, salt, and lime juice, the fish is then slathered in a spicy sambal sauce made of chillies, garlic, shrimp paste, and tamarind, before being grilled to perfection in banana leaves.
The result is a dish that’s smoky, spicy, and tangy with each bite. Often served with white rice and a squeeze of calamansi lime, grilled stingray offers a flavour profile that balances intensity with freshness. It’s especially popular during the evenings at local warungs and markets, making it a perfect culinary adventure after a long beach day.
Laksa Johor is a truly unique variant of Malaysia’s beloved laksa. Unlike the usual noodle soup, this southern Malaysian speciality is traditionally made with spaghetti instead of rice noodles and is served as a thick, flavourful broth-based dish. What makes Laksa Johor exceptional is its rich, fish-based gravy, typically made from mackerel, coconut milk, lemongrass, galangal, and an aromatic blend of spices.
Garnished with shredded cucumber, onions, bean sprouts, and a squeeze of lime, this dish delivers layers of flavour that build with every forkful. Many locals proudly claim Laksa Johor as the true taste of Johor’s coastal identity, and it’s often prepared for special occasions or festive gatherings.
Guests staying at Anantara Desaru Coast Resort & Villas can seek out this regional gem at the in-house Desaru restaurant, where the resort’s chefs offer a bespoke tasting of this iconic dish.
A communal dish rooted in Javanese-Malay tradition, Nasi Ambeng represents both cultural heritage and culinary generosity. It is typically served during celebrations or religious events and consists of steamed white rice surrounded by a medley of side dishes, including turmeric chicken, beef rendang, sambal goreng (fried tofu and tempeh in chilli paste), boiled eggs, and fried noodles.
What sets Nasi Ambeng apart is the way it’s served, on a large round tray, meant to be shared among family or friends. This tradition of eating together reflects the values of unity and togetherness that are deeply embedded in local customs.
You can find authentic Nasi Ambeng at traditional eateries throughout Desaru, particularly in towns like Bandar Penawar. It’s a fulfilling meal that offers a bit of everything and a lot of heart.
Originating from the neighbouring town of Muar, Mee Bandung has made its way into Desaru kitchens and gained local favour for its rich and indulgent nature. The word bandung means “mixed” in Malay, and true to its name, the dish combines yellow noodles with a thick, spicy gravy made from dried shrimp, chilli paste, and beef stock. It’s typically garnished with prawns, beef slices, tofu, and a soft-boiled egg.
What makes this dish so satisfying is the gravy’s depth; it’s both sweet and savoury with just the right amount of heat. It’s not uncommon to see locals pairing it with a refreshing iced lime drink for the ultimate midday meal.
One particular restaurant that’s popular for its Mee Bandung is near the fishing villages on the outskirts, where the seafood is as fresh as the stories that come with every bite.
No culinary tour of Desaru is complete without indulging in some traditional kuih, Malaysia’s colourful and diverse array of bite-sized desserts. Among them, Kuih Cakar Ayam, translating to “chicken claw kuih”, is an underrated delight made primarily of shredded coconut and palm sugar (gula Melaka), held together with glutinous rice flour and steamed in banana leaves.
The kuih gets its name from its distinctive, claw-like strands of shredded coconut that curl and crisp during cooking. Despite its name, it’s entirely plant-based and offers a chewy, slightly crunchy texture with deep caramelised notes. Often enjoyed with tea or as a midday snack, it reflects the sweet simplicity of Johor’s traditional sweets.
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A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
