BKI

5 exciting new restaurant and bar openings beyond KL

July 17, 2020 by Going Places

1. Tiga Bar, Ipoh

Tiga Bar’s menu of cocktails and mocktails riffs on classic standards, adding Malaysian influences through the use of tropical spices, herbs and fruits. Sip on any one of its creative cocktails: the Vintage Fashioned, an Asian-style spin on an Old Fashioned using whiskey infused with smoky lapsang souchong tea, galangal honey and Angostura and orange bitters; or the Market Club, Tiga’s bestselling concoction of pandan-infused gin and raspberry liqueur with gula melaka (palm sugar) and a twist of lemon.

35 Market Lane, 30000 Ipoh, Perak

Tiga Bar interiors — Bar interiors. Photo: Tiga Bar

2. Rempah, Penang

Rempah is Penang’s newest Nyonya eatery. Make no mistake; this isn’t not your average traditional Peranakan restaurant, however. Featuring sleek and chic furnishings, Nonya cuisine classics are served with a modern twist here. Highlights on its small and compact menu include a buah keluak chicken; otak-otak in filo pastry and peng hu.

149 Lebuh Pantai, 10300 George Town, Pulau Pinang

3. POUND, Kota Kinabalu

Comfort dishes are the name of the game at POUND. This modern-casual all-day dining restaurant features a menu of mouthwatering classics like pizzas and pastas, and boasts an incredible panoramic view of the South China Sea from the restaurant. Try its signature fried chicken for a spot of sinful eating or the delicious pan-seared halibut.

L1-29, Level 1, Jesselton Mall, 3 Jalan Haji Saman, Kota Kinabalu, Sabah

4. Beni, Genting Highlands

Beni is famed in Singapore for its inventive contemporary French-Japanese cuisine by chef Kenji Yamanaka, and it has retained its Michelin star every year since 2016. Now the restaurant brings its fresh take on Japanese ingredients and flavours to Malaysia, opening in Genting Highlands’ SkyAvenue mall. Opt for the lunch or dinner degustation menu to sample the best of what chef Kenji has to offer. The Ozaki A5 wagyu, imported from Japan’s Miyazaki prefecture and available for dinner, is a must-try.

Lot T2-19, Level T2, SkyAvenue, 69000 Genting Highlands, Pahang, Malaysia

5. OITOM, Kota Kinabalu

At OITOM, locally-grown Sabahan produce are the star ingredients on its tantalising tasting menu. The restaurant, helmed by chef-owner Raphael Jay Peter Lee, hopes to celebrate the richness in Sabah’s flavours and ingredients. “Oitom” actually means “black” in the indigenous Kadazan language, which also translates to the restaurant’s sleek and dark interiors. Try its Beetroot, Rose and Kombcha dish which is as delicious to the tastebuds as it is pleasing to the eye; the beets are fermented with the restaurant’s housemate kombucha for five days, and later thinly sliced and rolled into the shape of a flower.

Unit J-1-1, 1st Floor, Block J, Lorong Pusat Komersil 88/1, 88 Marketplace, Jalan Pintas, Sri Kepayan, 88300, Penampang, Sabah

Oitom restaurant menu, Kota Kinabalu — Photo: Oitom

OITOM: the Kota Kinabalu restaurant reimagining uniquely Sabahan ingredients

July 12, 2020 by Emma Chong Johnston

When most people think of fine dining in Malaysia, they don’t consider anything outside the confines of the Klang Valley. But chef-owner Raphael Jay Peter Lee is hoping to change that with OITOM in Kota Kinabalu. The restaurant celebrates Sabah’s flavours and ingredients.

“It all began when I was working in Melbourne for eight years and coming back to Sabah only once a year,” Raphael tells us. “I found the standard of food and beverage here to be stagnant. I made the choice to come back to the motherland, to create a platform where I could discover hidden passionate producers and growers, use their products and promote them. We do have great people that work on great ingredients here. We just need to look harder out there to find them.”

Oitom restaurant interiors — Restaurant interiors (Photo: OITOM)

You’ll find those great ingredients studded throughout Oitom’s inventive tasting menu, whether it’s Kota Belud corn (“So much sweeter and juicier,” says Raphael); white clams (“so tender and buttery in their texture”); or sea urchin from Semporna (“they have that sweet, salty, briny taste to them”).

The aim of Oitom’s game is to highlight the uniqueness of Bornean produce. Like the native wild mango bambangan or the “magic fruit” that grows in Tenom (“[It] alters your taste buds from sour to sweet”). Even the name Oitom means “black” in the Kadazan language – and you’ll realise why when you step inside the restaurant.

Following the easing of the MCO, the restaurant is now open once again for dine-ins with new safety regulations in place. OITOM has also introduced its OITOM Food Kits, a fuss-free way to experience its delicious menu offerings at home.

This story originally appeared in the Spring 2020 issue of Going Places magazine.

Armchair Travel: How to (virtually) explore Kota Kinabalu from your living room

June 27, 2020 by Patricia Karunungan

The Malaysian state of Sabah is a nature lover’s dream – here you’ll find lush rainforests, rugged mountains, pristine islands, numerous beaches and some of the dreamiest stargazing spots in northern Borneo. It’s a perfect destination for adventure seekers, too, with mountains to climb, jungles with rare wildlife to trek through and hours of underwater exploration to be had.

The city of Kota Kinabalu is the gateway to it all – as well as a destination in its own right, with its cultural diversity and delicious food. A trip to Sabah’s capital may or may not be possible right now; but you can enjoy a teaser of all it has to offer and start planning your itinerary for when you do get to visit Kota Kinabalu.

8am: Climb Mount Kinabalu

What’s a trip to Kota Kinabalu – even a virtual one – without embarking on at least one adventure? The city is named after its most famous attraction and every year, thousands climb Mount Kinabalu. As the tallest mountain in the Malay Archipelago, it promises otherworldly views of the region – reaching Low’s Peak at sunrise is worth the early start.

View from the peak of Mount Kinabalu (Photo: Shutterstock)

Start preparing yourself for the climb now by watching this four-minute video from Amazing Borneo Tours – it shows you what to expect on your way to the summit. Besides making your workouts all about getting into mountain-climbing form, you can plan ahead by booking a climbing package with Amazing Borneo or another accredited tour company. You can’t ascend Mount Kinabalu without a guide, and slots for 2021 and the later months of 2020 are now available.

More good news: several of Sabah’s parks and natural attractions have already reopened, including world-renowned diving site Sipadan Island, so you can prepare for a trip here soon.

9am: Have roti cobra for breakfast

This regional take on roti canai is an iconic Kota Kinabalu meal. While it’s great any time of day, roti cobra makes for an especially hearty breakfast after “climbing” Mount Kinabalu. For the uninitiated, roti cobra is roti canai topped with curry – usually chicken – and a fried egg, served with steamed veggies. Haven’t mastered your roti canai game? Check out this Instagram tutorial from chef and TV presenter Anis Nabilah, who’s been sharing recipes with her followers – including the lockdown hit Dalgona coffee.

11am: Shop for locally crafted jewellery

Sabah is home to more than 30 ethnic groups, so any trip to Kota Kinabalu should involve learning about the rich artistic traditions that are celebrated there. Mari Mari Cultural Village, a half-hour drive east of the city, is where visitors can experience these traditions up close. While travel restrictions are in effect, you can try your hand at some traditional crafts at home.

Sabah's Rungus tribe wearing Pinakol jewellery — The beaded Pinakol jewellery is a hallmark of Sabah’s Rungus tribe (Photo: Shutterstock)

Pinakol beaded jewellery, a hallmark of the Rungus people, is easily one of Sabah’s most recognisable indigenous handicrafts. Those already familiar with the art of beaded jewellery can explore this website detailing traditional Rungus beadwork motifs and techniques. Learning the intricate process is bound to make you appreciate the time and skill that goes into each piece. If you’re not the type to get crafty, don’t worry! You can order Sabahan handicrafts and more from Kadaiku, a Kota Kinabalu-based retailer dedicated to promoting the state’s ethnic heritage.

Kadaiku Sabahan traditional crafts — Shop ethnic Sabahan crafts from home (Photo: Kadaiku)

1pm: Make a bowl of Sarawak-style laksa for lunch

Kedai Kopi Yee Fung is easily one of the most-beloved eateries in Kota Kinabalu, and its speciality is a variation of laksa that originated in the neighbouring state of Sarawak. Sarawak-style laksa uses both coconut milk and tamarind pulp to achieve a rich, complex and wonderfully fragrant broth. It comes with rice vermicelli and shrimp, shredded chicken and omelette strips as toppings. Short of ordering a bowl from Yee Fung, the best way to enjoy this dish at home is to make it yourself – let this video shows you the ropes.

Sarawakian-style laksa (Photo: Shutterstock)

3pm: Visit an animal sanctuary

Orangutans and other rare and endangered species call Borneo home. Several conservation groups have set up wildlife sanctuaries in Sabah, many of which make for great day trip destinations out of Kota Kinabalu. At home, you can learn about these majestic animals and the conservation efforts surrounding them by checking out this series of online talks by the Borneo Nature Foundation.

The videos explore what it’s like to be a researcher in Borneo, and they are informative and accessible – if you have little ones with you, consider watching with them. Hungry for more? Wildlife sanctuaries in Sabah may not have animal livestreams set up at the moment, but the San Diego Zoo lets you see what its orangutans are up to in their enclosures during the day. Brew a cup of Sabah tea to enjoy while you watch.

A baby orangutan (Photo: Borneo Nature Foundation)

5.30pm: Crank up your favourite beachside tunes

Kota Kinabalu is a seaside city and several islands with tranquil beaches are just a short ferry ride away. Whether your favourite place to relax at home is in your garden, on your balcony or on your living room couch, you can recreate the calm vibes of a lazy afternoon spent on the beach by plugging into this ambient sound playlist. It’s a soothing soundtrack for watching the sun set, too.

7.30pm Order dinner in and go stargazing

What’s a holiday without a little pampering? Skip the dinner prep and order a delivery of your favourite comfort food. Then, when you’ve plated everything (or collected your takeout boxes), fire up your computer again and settle in for a night of stargazing.

According to the Sabah Tourism Board, the region is a burgeoning astrotourism destination. It’s no wonder, with Kota Kinabalu’s proximity to several prime spots with little light pollution. Online planetarium Stellarium – available as both a website and a mobile app – can help you nurture your inner stargazer at home. Once you’ve got a grasp of constellations and deep sky objects, head on over to the Sabah Stargazers community page to learn even more.

A starry night in Kota Kinabalu (Photo: Shutterstock)

Watch this space for our next virtual day trip series!

Changgih Designs: Fashion empowering artisans in Sabah

October 7, 2019 by Carolyn Hong

They tossed about the idea of creating a line of baby clothing adorned with the motifs of Malaysia’s eastern state of Sabah, where they both live. The idea morphed into setting up a small enterprise to engage local women artisans to make their products.

“That was Bethany’s idea, and I thought it was a great one. If we are going to do something big that will take us away from our families, it should be something worthwhile,” said Moss, one-half of the social enterprise Changgih Designs. Dawson is, of course, the other half.

Changgih’s design founders, Dawson (left) and Moss (right)

That was in 2015, when both their children were less than a year old. They both knew how raising a family can leave a mother with little space to pursue other activities or earn an income. They realised that many women were in the same boat, and some really did need income for their families. They wanted to enable these women to work from home, become financially stable and develop their skills, while still being able to care for their families.

“We both have such a deep love for Sabah and wanted to give back somehow,” said Moss, who was born and grew up in Sabah after her Singaporean parents moved there. Dawson is an American who moved to Sabah with her husband a few years ago.

Changgih Designs wants to create jobs for Sabah’s artisans that provide a fair income, a safe environment and opportunities to grow

They took a leap of faith to design baby onesies with Sabah motifs, but that didn’t sell well. Things suddenly changed when Dawson spotted the infinity scarf on a trip back to the U.S. and excitedly sent photos to Moss. That became their first product, under the Changgih Designs brand name – a scarf made from fabric with local designs that were joined at both ends to form an infinity loop.

The first infinity scarves were made by Mia, a widow who lives near Sabah’s capital of Kota Kinabalu, whom Dawson met at a tailoring shop owned by Mia’s sister-in-law. Dawson had asked for advice on stitching the scarf, Mia offered some, and Dawson asked her to work on the first batch.

The scarves sold out in no time. They sold so well that Changgih Designs had enough to fund a prototype of their next product, a tote bag that was sturdy, spacious and stylishly Sabah. That, too, sold well. Changgih ploughed back the profits into new products, expanding to wristlets and wallets.

The breakthrough came when a local travel agency ordered 1,000 wallets as gifts for their clients. Moss recalled that they were initially doubtful about such a large order as they engaged only a handful of artisans. But the agency encouraged them to take it as a challenge to find and train more artisans. “Because of their patience, we were able to double the number of artisans,” said Moss.

That brought in the funds for their long-held dream project – to design their own textiles. They hadn’t designed patterns before but knew they wanted a Sabah motif. They took their inspiration from the Dusun farm hat called sirung and padi stalks.

Anxious that their designs should reflect the Dusun cultural heritage respectfully, they made sure to do their research and to seek the views of their artisans and indigenous elders. “We also wanted to know the stories related to these items,” she said.

The designs were handprinted on fabric in Indonesia and arrived in huge, beautiful bales – unwashed. As fabric shrinks up to five centimetres upon washing, they couldn’t use it to make any item. It won’t do to have a bag or scarf shrink into strange shapes after being washed by customers.

Mustering all their grit, Moss, Dawson and friends spent two weeks in self-service launderettes to wash every single metre of the fabric, hanging it in their homes to dry. Their children found it great fun to run beneath the billowing cloth; the women were utterly exhausted.

But when the fabric dried, it was so gorgeous that they felt it was worth all the pain. This unique Changgih Designs textile was turned into its first Fall Collection of women’s wear, including overthrows, blouses, skirts and trousers, and accessories such as handbags, scarves and wristlets.

Savouring their hard-won success now – four years later – Moss and Dawson are still determined to ensure that their business pivots on empowering women and serving the community. “The number one way which we want to use our brand for good is to create jobs that provide a fair income, a safe environment and opportunities to grow,” said Moss.

As such, they empower the head artisans to determine the production price of items and the women to decide for themselves how many products they will make in a set period. The women choose their own hours and work around their family schedules.

They are also assisted to become better seamstresses through skills training held at least once a month, taught by the head artisans. New recruits attend a training programme, held over a few months, to learn the A-Z of sewing. By the end of the programme, they will be able to sew competently and will also get a sewing machine each.

Changgih Designs provides these machines, purchased at a discount, through its Give10Sabah programme, where they return 10 percent of proceeds to community projects such as disaster relief and English classes. Some of the artisans, including their first seamstress Mia, have moved on start their own sewing businesses.

From a casual chat over coffee at a kitchen table, Changgih Designs has grown to a team of five part-time staff, working with 10-15 artisans, with another 20-30 in training. It now has an office space in the Sabah State Museum, where it also organises regular batik printing workshops.

They dream of opening a full-fledged vocational sewing school one day and to grow Changgih Designs into a fully fair-trade and eco-friendly business.

“It is a business that gives back to the community, but it has also given back to Bethany and me. Changgih is ours, and our artisans’ as well,” said Moss. “It blossomed from the friendship, trust and love we have with each other.”

13 unique dishes to try in every Malaysian state

September 19, 2018 by Eris Choo

It’s no secret that Malaysians love food. Eating is almost a national pastime – so much so that Malaysians might greet you with a ‘sudah makan?’ (have you eaten?) rather than a “How are you?” While we won’t say no to a good plate of nasi lemak and roti canai, there are plenty of Malaysian culinary gems waiting to be discovered in each of its states. It’s time for a cross-country food adventure!

1. Penang

Hawker delights abound in Penang, the ‘Street Food Capital of Malaysia’ – and there are arguably many ‘must-try’ dishes while visiting the state. If we were to pick one, however, it’d be the Char Kuey Teow – flat rice noodles with soy sauce, chilli, shrimp paste, bean sprouts, cockles and egg. A good plate of char kuey teow should have a fragrant, smoky aftertaste. This is called ‘wok hei’ (literally, breath from the wok), which can only be achieved by stir-frying over a huge fire, as it is believed to ‘seal’ the flavours in.

Also try: Assam Laksa (fish-based spicy noodle soup), Rojak (sweet, savoury and spicy salad of bean curd, dough fritters, cuttlefish, fruits and bean sprouts with shrimp paste and peanut sauce), Oh-Chien (fried egg and oyster omelette), Prawn Mee (shrimp noodles), Ais Kacang (shaved ice with condiments)

Char Kuey Teow. Credit: Tourism Malaysia — Char Kuey Teow (Photo: Tourism Malaysia)

2. Melaka

Once a flourishing port and later a stronghold for the Portuguese, Dutch and British, Melaka has a rich history dating back hundreds of years, and unique cuisine to match – such as those from the Kristang community, a creole group with mixed Portuguese and local heritage (and to some extent, Dutch or British). A typical Portuguese-inspired dish popular in Melaka is Ikan Bakar (grilled fish), where different types of seafood such as sting ray are wrapped in an aluminium foil with spicy sauces and cooked over a charcoal fire.

Also try: Cendol (pandan flavoured jelly on a bed of shaved ice and palm sugar syrup), Hainanese chicken rice balls, satay celup (skewered meat sticks in peanut gravy), Nyonya cuisine

Portuguese grilled fish. Credit: foodadvisor.my — Portuguese grilled fish (Photo: foodadvisor.my)

3. Johor

Inspired by the Middle-Eastern dish of foul medammas, Kacang Pool can be found in the southern state of Johor, particularly its capital, Johor Bahru. Warm and comforting, the mix of broad beans, minced meat, fried egg and red onions is like the Malaysian version of American chilli, but with a local touch of spice, such as black pepper, fennel seed and cumin. It is best eaten with a slice of toast bread for dipping.

Also try: Laksa Johor (laksa which uses spaghetti instead of regular yellow noodles), Otak-otak (minced fish or seafood paste grilled or steamed in banana leaf wrap), Mee Rebus (noodles in a nutty gravy), Asam Pedas (sour fish stew)

Kacang Pool. Credit: TRACE Restaurant Element KL — Kacang Pool (Photo: TRACE Restaurant Element KL)

4. Perak

Perak’s state of Ipoh has a large Chinese demographic of Hakka and Cantonese descent, thanks to its history as a booming tin mining town. One of the city’s most famous dishes is the Nga Choy Gai, or steamed chicken with bean sprouts, dressed with soy sauce and sesame oil – deceptively simple, yet delicious. The bean sprouts are fat and extra crunchy, which locals have attributed to the crop being grown from fresh mountain water, from Ipoh’s many limestone hills.

Also try: Tau Fu Fah (soybean pudding), Gai See Hor Fun (flat glass noodles in chicken and shrimp broth), White Coffee (coffee with beans roasted in margarine), Caramel Custard Pudding, Nasi Ganja (rice with various curries)

Nga Choy Gai. Credit: Eris Choo — Nga Choy Gai (Photo: Eris Choo)

5. Sabah

Being largely surrounded by sea, it’s no surprise that seafood is Sabah’s forte. Kota Kinabalu, Sabah’s capital and largest city, boasts numerous eateries where the catch is as fresh as it gets. Tuck into fish, crabs, slipper lobsters, tiger prawns and squid prepared in a variety of styles, from flour battered and fried to sweet and sour, or accompanied by chilli and soy sauce. A popular spot to tuck into this scrumptious feast is at the Sinsuran Night Market, located behind the KK Handicraft Center.

Also try: latok (seaweed eaten raw with lime juice), Hinava (raw fish salad), Ngiu Chap Mee (beef noodles), and if you’re adventurous, Butod (sago worms)

Sabah grilled seafood. Credit: Murphy Ng — Sabah grilled seafood (Photo: Murphy Ng)

6. Sarawak

Manok Pansoh is a traditional Iban delicacy of chicken stuffed into a hollowed out bamboo stalk together with various herbs and spices, such as tapioca leaves, chilli, lemongrass, galangal and ginger. The stalk is then cooked over a fire. The result? Tender, flavourful chicken, with the natural aromatic fragrance of bamboo. Sometimes, the chicken is substituted with meat, fish or seafood.

Also try: Sarawak Laksa, kolo mee (dry springy egg noodles served with barbecued meat), Sarawak layer cake, umai (raw fish salad)

Manok Pangsoh. Credit: Tourism Malaysia — Manok Pangsoh (Photo: Tourism Malaysia)

7. Terengganu

Almost every Malaysian has had this Terengganu snack at some point in their life – the Keropok Lekor, made from combining sago flour with pounded fish from mackerel and sardines. Rolled into a stick-like shape, these are then deep fried and served with hot chilli sauce: the perfect tea time snack. They are often sold at roadside stalls along the coast and in the cities. A variant of this is the Keropok Keping, which are thin, crispy sun-dried versions.

Also try: Budu (fermented anchovy sauce served as a condiment), Sata (fish cake and grated coconut wrapped in banana leaves), Bubu Lambut (herbed rice porridge), Nasi Dagang (coconut milk rice with curries)

Keropok Lekor and Keropok Keping. Credit: sedapsedapbynm.blogspot.com — Keropok Lekor and Keropok Keping (Photo: sedapsedapbynm.blogspot.com)

8. Kelantan

Nothing beats the warm, hearty comfort that is a plate of Nasi Kerabu, which is a staple dish in Kelantan. Its vivid blue coloured rice, made from extracting the natural dye from the butterfly pea flower, is as pleasing on the eye as it is on the palate, and is served with a side of fried breaded fish, solok lada (chillies stuffed with minced fish and grated coconut), crunchy keropok keping, salted egg, sambal and kerabu (salad). A must-have accompaniment is budu, the pungent fermented anchovy sauce which is also popular in neighbouring Terengganu.

Also try: Ayam Percik (roast spiced chicken), Akok Manis (a soft eggy pastry)

Nasi Kerabu. Credit: Tourism Malaysia — Nasi Kerabu (Photo: Tourism Malaysia)

8. Pahang

Marrying two of the state’s most popular ingredients, Pahang’s signature dish features the ikan patin (freshwater silver catfish) cooked in fermented durian paste, to create the Gulai Tempoyak Ikan Patin. The pungent tempoyak gives the dish a unique flavour and aroma, whilst masking the strong muddy aftertaste of the patin. Like the stinky tofu, the gulai can sometimes be an acquired taste.

Also try: Pajeri Nanas (pineapple curry), Murtabak Mengkasar (pan-fried bread with minced meat filling), Jala mas puding diraja (banana and egg pudding with cherries, prunes and cashew nuts with a vanilla custard sauce)

Gulai Tempoyak Ikan Patin. Credit: cikyahcooking.wordpress.com — Gulai Tempoyak Ikan Patin (Photo: cikyahcooking.wordpress.com)

9. Kuala Lumpur

KL’s Curry Laksa didn’t make 2nd spot on Lonely Planet’s Top 10 Food Experiences for nothing. Uniquely Southeast Asian, its origins can be traced back to the Peranakan (Straits Chinese) culture, marrying Chinese noodles with Malay ingredients and spices. Rich and savoury, the coconut milk-based curry usually comes with tofu pok (beancurd puffs), crunchy bean sprouts, thin slices of fish cake and a serving of cockles to accompany noodles or vermicelli.

Also try: Nasi Lemak (fragrant rice cooked in coconut milk – also the country’s national dish!), Banana Leaf Rice, popiah (fresh spring roll) , Pan Mee (Hakka-style flat flour noodle)

Curry Laksa via PEXELS — Curry Laksa (Photo: PEXELS)

10. Selangor

Being one of the major economic hubs of Malaysia, Selangor is the most densely populated state in the country, and the food is a reflection of this diversity. But ask any Selangor-ian where they’d take their out-of-town friends for food, and chances are they’ll head to Kajang, aka ‘Satay City’. Located some 20km from the Kuala Lumpur city center, the town is immensely popular for its skewered meat on sticks, cooked over an open fire on charcoal grills. Choose from chicken, beef or lamb (or all of them!), grilled to smokey, slightly charred perfection. It’s easy to polish off a dozen in one go.

Also try: Bak Kut Teh (literally pork bone soup; meat cooked in a herb-based broth), lontong (compressed rice cakes served in sweet and mild coconut-based curry or soup), pecal (salad with peanut sauce), tempe (fermented soybean cake)

11. Negri Sembilan

The food of Negri Sembilan is influenced by its Minangkabau heritage (from the Minangkabau people of West Java, Indonesia) and marries strong, heavy flavours with liberal use of spices. One of the most popular methods of cooking is Masak Lemak Cili Padi, which can be used on fish, seafood, meat, chicken and/or vegetables. The paste is made from blending turmeric, ground bird’s eye chilli and coconut milk, which gives the dish a wonderful, creamy flavour that tastes heavenly with rice. Or as the locals would say it: Memang Sodap Tekau!

Also try: Sambal Tempoyak Daun Kayu (fermented durian sambal with shredded tapioca), Siew Bao (baked pork buns), Kerabu (spicy salad), Minangkabau style Rendang, Wajik (steamed glutinous rice cake)

Masak Lemak Cili Api. Credit: says.com — Masak Lemak Cili Api (Photo: says.com)

12. Kedah

Laksa Utara (literally Northern laksa) is a blanket term for laksa dishes from the northern Malaysian states of Penang, Perlis and Kedah; but the latter has enough uniqueness to garner a reputation of its own. Laksa Kedah is ubiquitous in Kedah, served everywhere from high-end restaurants and hotels to street stalls. Similar to the Penang version, it features rice noodles in a thick stock made from mackerel or sardines, with a consistency closer to stew rather than soup.

Expect the fragrance of herbs such as daun kesum (polygonum) and tamarind, as well as coconut sambal, bird’s eye chillies, and prawn paste. To round it off, the dish is garnished with cucumber, onions and sliced boiled eggs. Don’t be surprised if you’re served the dish in a shallow glass plate instead of a bowl – that’s the true Kedah way.

Also try: Gulai nangka (jackfruit curry), sayur keladi (taro leaves cooked with chillies, onions, shrimp paste and various herbs), kuih karas (traditional kuih made from rice flour) and kuih bahulu (fluffy egg cake)

Laksa. Credit: Tourism Malaysia — Laksa (Photo: Tourism Malaysia)

13. Perlis

Malaysia’s smallest state is big on culinary gems. Since it borders Thailand to the north, the food has strong Thai influences blended with local ingredients and cooking techniques. A dish not to be missed is the kurma daging Perlis. Commonly found at weddings and celebrations, the gravy is thicker compared to kurma dishes in other states and is cooked with larger chunks of beef. For the ultimate satisfaction, eat it with a side of nasi tomato (tomato rice), nasi biryani and acar (mixed pickled vegetables).

Also try: gulai rebung (spicy curry cooked with bamboo shoots), acar rebung (pickled vegetables and bamboo shoots), ikan keli goreng (fried catfish) and putu mayam goreng (fried rice flour cake).

Kurma Daging Perlis. Credit: Malaysia Airlines — Kurma Daging Perlis (Photo: Malaysia Airlines)

Credits: Gulai Tempoyak Ikan Patin, Masak Lemak Cili Api, Keropok Lekor, Ikan Bakar