22 Must-try Malaysian Dishes

Nasi Lemak is often considered Malaysia's national dish—a fragrant, coconut milk-infused rice served with sambal (spicy chili paste), crunchy anchovies, toasted peanuts, cucumber slices, and a hard-boiled or fried egg. Traditionally eaten for breakfast, it's now enjoyed all day, often upgraded with add-ons like fried chicken, beef rendang, sambal sotong (squid), or ayam masak merah. The perfect balance of creamy, spicy, and crunchy makes it a favorite among locals and tourists alike.

Roti Canai is a beloved Malaysian flatbread with Indian roots, known for its crispy exterior and soft, chewy layers inside. Made by skillfully flipping and folding dough before pan-frying it with ghee or oil, it's usually served with dhal (lentil curry), chicken curry, or fish curry. It's eaten any time of the day, especially for breakfast and supper. Sweet variations with sugar, banana, or condensed milk are also popular.

Char Kway Teow features flat rice noodles cooked over high heat in a seasoned wok to achieve a smoky flavor known as 'wok hei.' Traditional ingredients include prawns, cockles, Chinese sausage, eggs, bean sprouts, and chives, all tossed in a mix of soy sauces and sometimes chili paste. The result is a savory, slightly charred dish bursting with texture and umami.

Laksa is a bold, aromatic noodle soup popular across Malaysia, with two main styles: Curry Laksa and Asam Laksa. Curry Laksa features a rich coconut-based broth with tofu puffs, shrimp, egg, and yellow noodles. Asam Laksa, on the other hand, is tangy and spicy with a mackerel and tamarind-based broth, served with thick rice noodles, mint, cucumber, and pineapple.

Satay is a skewered and grilled meat dish, often made with chicken, beef, or lamb, and served with a rich peanut sauce, cucumber, onions, and rice cakes (ketupat). The meat is marinated in turmeric, lemongrass, and spices, then grilled over hot coals for that signature char and smoky flavor. It's a popular snack or dinner dish and a festival staple.

Apam Balik is a popular Malaysian street snack, essentially a thick, crispy pancake folded in half and filled with crushed peanuts, sugar, and sweet corn. The outer crust is golden and crisp, while the inside remains fluffy and sweet. Variations now include fillings like Nutella, cheese, or even bananas. It's often enjoyed as a dessert or tea-time snack and is especially popular at night markets.

Originating from Penang, Nasi Kandar is a popular Indian Muslim dish where plain or flavored rice is served with an assortment of curries and sides like fried chicken, beef rendang, okra, egg, or squid. The signature touch is the 'banjir' or gravy mix, where multiple curry sauces are poured over the rice. It's a flavor explosion—spicy, savory, and aromatic. The variety of toppings lets you build your own hearty plate.

Mee Goreng Mamak is a beloved Malaysian noodle dish with strong Indian-Muslim influences. It features yellow noodles stir-fried with tofu, potatoes, bean sprouts, eggs, and sometimes squid or chicken, all tossed in a tangy, spicy sauce with a squeeze of lime and a touch of tomato ketchup or chili sauce. Garnished with green chilies and crispy shallots, it's both hearty and flavorful.

Rendang is a rich, slow-cooked dry curry usually made with beef, simmered for hours in coconut milk and a mix of aromatic spices like lemongrass, galangal, turmeric, and chili. Originally from Indonesia, it's become a Malaysian staple, especially during festive seasons. The meat becomes incredibly tender, soaking up the thick, flavorful sauce until it almost melts in your mouth.

Hainanese Chicken Rice is a simple yet comforting dish featuring poached or roasted chicken served with fragrant rice cooked in chicken broth, accompanied by garlic chili sauce, dark soy sauce, and a light chicken soup. Though originally from China, it's been embraced in Malaysia, especially in cities like Kuala Lumpur and Ipoh.

Cendol is a beloved icy dessert featuring green pandan-flavored rice flour jelly, coconut milk, shaved ice, and gula Melaka. It's sweet, creamy, and slightly smoky thanks to the palm sugar syrup. Some versions include red beans or glutinous rice for added texture.

Ikan Bakar means 'grilled fish' in Malay, and it's a smoky, spicy delight widely loved across Malaysia. Fresh fish, commonly stingray, mackerel, or seabass, is marinated with turmeric, chili paste, and tamarind, then grilled over an open flame or charcoal fire, often wrapped in banana leaves to retain moisture and flavor. It's served with sambal belacan (spicy shrimp paste) and a side of rice or ulam (herbs).

Nasi Campur means 'mixed rice' and is a quintessential Malaysian lunch meal. Diners select plain rice and choose from a wide array of dishes—curried meats, fried fish, stir-fried vegetables, tofu, sambals, and more. It's a flexible, budget-friendly way to taste multiple local flavors on one plate.

Banana Leaf Rice is a South Indian-inspired Malaysian meal where rice is served on a banana leaf with a variety of vegetable curries, pickles, papadum, and sides like rasam or sambar. You can add meat (chicken, mutton, fish) or keep it vegetarian. The beauty lies in mixing the spicy curries with crunchy, tangy, and savory elements on a fragrant leaf. It's commonly eaten by hand for full flavor.

Teh Tarik, meaning 'pulled tea,' is Malaysia's national drink and a must-try beverage. It's made by 'pulling' strong black tea mixed with condensed milk from one cup to another at a height, creating a frothy top and enhancing flavor. The result is a smooth, sweet, and slightly creamy drink, often enjoyed with breakfast or as a companion to spicy meals. It's loved for its taste and the fun preparation process.

Kek Lapis Sarawak is a colorful, layered cake originating from Sarawak, Borneo. It's made with butter, condensed milk, and various flavorings like pandan, chocolate, or fruit essences. The cake is labor-intensive, with each layer baked individually to create stunning patterns. It's usually served during festivals or gifted as a souvenir.

Rojak is a traditional fruit and vegetable salad dish popular in Malaysia, available in two main styles: Indian Rojak (more savory) and Penang Rojak (fruit-based and sweet-spicy). Indian Rojak includes fried dough, tofu, egg, and potatoes with thick peanut sauce. Penang Rojak uses cucumber, pineapple, jicama, and fried dough fritters tossed in a dark, sticky shrimp paste sauce with crushed peanuts.

Roti John is Malaysia's take on a stuffed omelet sandwich. A split baguette is filled with minced meat (usually chicken or beef), onions, eggs, and sometimes sardines, then pan-fried until crispy and golden. It's topped with chili sauce, mayonnaise, and occasionally cheese for extra indulgence. Often sold at night markets, it's perfect as a filling street snack or light meal.

Murtabak is a savory stuffed pancake or pan-fried bread, originally of Arab-Indian origin but widely loved in Malaysia. It's made using a thin dough similar to roti canai, filled with minced meat (usually beef or chicken), onions, egg, and sometimes potatoes, then folded and grilled until crispy. Served hot with a side of curry, dhal, and pickled onions, Murtabak is a filling and flavorful meal often enjoyed during dinner or late-night suppers.

Ais Kacang (also called ABC – Air Batu Campur) is Malaysia's ultimate shaved ice dessert. It's a colorful mountain of finely shaved ice drenched in rose syrup, condensed milk, and gula Melaka (palm sugar syrup), served with toppings like sweet corn, red beans, grass jelly, peanuts, and sometimes ice cream. Refreshing and satisfyingly sweet, it's a popular treat in Malaysia's hot climate and a must-try during food market visits.

Durian is often called Malaysia's most controversial fruit, famously known as the 'King of Fruits'. its strong aroma and custard-like texture spark passionate reactions—people either love it or loathe it. The taste is sweet, creamy, and slightly savory. Popular varieties include Musang King and D24. Often eaten fresh, it's also used in cakes, ice creams, and pastries.

Sambal Udang is a bold and spicy prawn dish cooked in a fragrant sambal sauce made from chili, garlic, shallots, tamarind, and sometimes belacan (fermented shrimp paste). The prawns absorb the spicy-tangy flavor, resulting in a rich and aromatic seafood delight often paired with steamed rice. A favorite among Malaysians, it's a festive dish as well as a staple in home cooking.