With Visit Malaysia 2026 underway, this list leads you from hawker stalls to hotel kitchens for a taste of the country’s cultural diversity
Illustration Winki Soo
To travel Malaysia is to taste it. From Malay and Chinese to Indian and Peranakan influences, every dish reflects the country’s cultural mix, letting visitors explore its stories, traditions and people through food. Here are must-try Malaysian street foods we’ve picked for your journey.
1. Satay
A street food favourite across Malaysia, satay’s appeal comes from tender, perfectly seasoned meat grilled over charcoal and served with rich peanut sauce. You’ll find satay made from chicken, beef or lamb, so there’s something for everyone. That signature smoky aroma? It’s like a smoke signal that draws hungry crowds to any satay stall.
2. Char kway teow
A plate of char kway teow is all about heritage and heart. Famous for its smoky wok hei flavour from being stir-fried over high heat, it combines flat rice noodles with eggs, fresh prawns and cockles for a simple yet unforgettable mix. Crunchy bean sprouts and chives add extra texture. In Penang, duck eggs are added for a richer taste.
3. Nyonya kuih
Bursting with colour and sweetness, Nyonya kuihs are a delicious showcase of Peranakan and Malay heritage. Bite-sized treats like kuih lapis, kuih ketayap, onde-onde and ang ku are a feast for the senses. Natural ingredients like butterfly pea flower create vibrant blues and purples, while palm sugar, coconut and pandan give each bite its distinct taste. Once reserved for festivals and family gatherings, they have now become a beloved tea-time snack across Malaysia.
4. Banana leaf rice
It’s no surprise this Indian staple is a Malaysian favourite. Eating banana leaf rice by hand, with all its bold spices and aromas, is an experience on its own. Your meal starts with steaming white rice accompanied by a variety of vegetable side dishes. Then pile on fried chicken, lamb curry or fried tenggiri (mackerel) along with crispy papadam. Insider tip: fold the banana leaf inward when you’re done to show your appreciation.
5. Roti bakar and soft-boiled eggs
This kopitiam staple is all about contrasts – the sweet, fragrant kaya and butter spread on crisp toast paired with savoury soft-boiled eggs, seasoned with soy sauce and white pepper. The real magic happens when you dip the toast into the eggs and wash it down with a classic hot drink like teh tarik or kopi panas (hot coffee). Traditionally a breakfast treat, it also hits the spot at tea time or as a post-lunch snack.
6. Nasi lemak
Nasi lemak is quintessential to Malaysian identity – a comforting dish for anyone craving a bit of home. Its popularity has grown so much that you can enjoy it anytime, anywhere. Steamed rice infused with coconut milk and aromatic pandan leaves is paired with crunchy friend anchovies and peanuts, spicy sambal and eggs, which create a delicious mix of textures. Add fried chicken, beef rendang or seafood, and you’ve got a full, satisfying feast!
7. Roti canai
Roti canai, Malaysia’s beloved flatbread, is a true icon. Served with a variety of savoury or sweet accompaniments – curries like chicken, beef or fish, or toppings such as condensed milk and sugar – it has also inspired playful twists, from the Roti Fujiyama, topped with bananas and ice cream, to the hearty Roti Canai Burrito, stuffed with minced meat and omelette.
8. Cendol and ais kacang
When it comes to cooling Malaysian desserts, cendol and ais kacang are hard to beat. Refreshing, light and totally customisable, they’re the perfect treat for a hot day. Cendol is known for its green jelly noodles made from rice flour and pandan leaves, served with shaved ice, coconut milk, gula melaka and kidney beans. Ais kacang’s appeal lies in its fluffy, icy texture and endless mix of syrups, fruits and toppings.
Across the country, different regions put their own twist on these classics, contributing to the desserts’ widespread popularity.
9. Teh tarik
A beloved Malaysian drink, teh tarik (pulled tea) combines the bold aroma of black tea with the creamy sweetness of condensed milk. Its signature froth comes from repeatedly “pulling” the drink between two cups. Sometimes, spices like cardamom, ginger or cloves are added for extra depth. Served hot – or iced when the heat kicks in – it’s a versatile pick-me-up any time of day.
