What to eat in Kuala Lumpur?

Nasi Lemak

Nasi Lemak is rice cooked in coconut milk, served with cucumber, roasted peanuts, dried fish, dried venison, chili paste, and sometimes chicken, beef, seafood, or lamb curry. The richness of the coconut milk combined with the curry flavor and the variety of ingredients has made Nasi Lemak a favorite among many diners visiting Malaysia.

NASI KERABU

The rice has a unique green color from being cooked with the essence of Telang flowers, complemented by the golden brown of fried chicken, the white of coconut and boiled egg, and served with spicy Budu fermented fish sauce. The proper way to eat this dish is with your hands, not a spoon.

Beef rendang

Beef Rendang has the characteristic spicy flavor of Malaysian cuisine. This dish is always seasoned very spicy and cooked until dry, allowing the curry sauce to thoroughly infuse into the beef. The sauce of Beef Rendang is particularly rich, with the creamy taste of coconut milk blending with the sweetness of the beef; the spicy kick comes from chili peppers, lemongrass, ginger, and black pepper, along with the tangy sourness of kaffir lime leaves and tamarind. All of this creates an incredibly appealing, flavorful, and delicious dish with an irresistible aroma. Beef Rendang is usually served with white rice or rice wrapped in bamboo leaves and lightly grilled over charcoal.

laksa

Assam Laksa is quite similar to Vietnamese noodle dishes, with its main ingredient being thick, white noodles, similar to those used in Hue beef noodle soup, and a broth made from mackerel and tamarind (assam). In 2011, CNN Travel ranked Assam Laksa 7th in its Top 50 most delicious dishes in the world.

Curry laksa

It's still laksa noodles, but served with a fragrant, sweet, and creamy curry broth flavored with rich coconut milk.

Bak kut teh

Bak kut teh, meaning pork rib tea, dates back to the 19th century and consists of meaty pork ribs simmered in a special broth made from herbs and spices such as cloves, cinnamon, star anise, cumin, and coriander. Bak kut teh is popular with both locals and tourists, including celebrities and international officials.

Roti canai

Roti canai is a curry made with beans, potatoes, carrots, and chicken, served with bread instead of rice. It's a popular breakfast dish for Malaysians.

Roti tisu

In Hindi, "roti" means a type of thin bread, and "tisu" is a phonetic variation of "tissue." When you see and touch this bread, you'll understand why it's called "tissue bread": thin, crispy, light, and rolled into a fun cone shape. The bread has a sweet and creamy flavor from coconut and condensed milk, and is often dipped in spicy sauce or Indian dhal sauce.

Kaya pau

Kaya is a sweet and delicious Malaysian coconut jam. It's spread on a thin slice of toasted bread with butter, then enjoyed with a cup of fragrant black coffee. Many locals have a habit of eating it with two boiled eggs, soy sauce, and pepper for breakfast.

Satay

Malaysian satay is a dish of skewered meat marinated with various spices and grilled over charcoal. Tourists visiting Malaysia cannot miss this specialty dish. Although simple and unassuming in appearance, satay has become a signature dish of Malaysia.

Ais kacang

Ais kacang is a delicious ice cream dessert typically made with glutinous rice pudding, red beans, and agar jelly, frozen like ice cream. It's served with shaved ice and colorful syrups, along with condensed milk and a scoop of ice cream. It's a popular treat in both Singapore and Brunei.

Cendol

In Vietnam, cendol is called "che banh lot" (a type of Vietnamese dessert). However, for Malaysians, cendol is a traditional and extremely popular dessert, eaten with sweet palm sugar and especially rich with thick coconut milk.

Huong Thao