Malaysia has the most diverse cuisines in Asia with different cultural influences and cooking styles.

From the fragrant Malay cuisine to the savory Chinese cuisine and spicy Indian cuisine, the unique Peranakan or Nyonya food blends the best of Chinese and Malay cuisine. .

Due to geographical and historical relationships, Malaysian culture and language are integrated with Indian, Chinese and local aborigines. Especially in the eating part, you can see many familiar and unfamiliar foods here. Of course, there are also local delicacies that traditional Malays love, especially Nasi Lemak, which is the most representative of Malaysian cuisine.

Speaking of the traditional Malay cuisine Nasi Lemak, the main character is white rice cooked with Pandan and coconut milk, served with crispy fried fish, fried peanuts, boiled eggs, cucumber and Sambal chili sauce.

Speaking of the traditional Malay cuisine Nasi Lemak, the main character is white rice cooked with Pandan and coconut milk, served with crispy fried fish, fried peanuts, boiled eggs, cucumber and Sambal chili sauce. Just a few simple steps to complete a delicious meal. The popularity of Nasi Lemak is that it can be a Malaysian breakfast, lunch, or dinner. Nowadays, Nasi Lemak can be found from roadside stalls to high-end restaurants, and its ingredients are upgraded to chicken, beef, lamb, and even seafood.

The really delicious Bak Kut Teh is in Malaysia (founding place). Bak Kut ”Teh“ , ”Teh“ is the meaning of tea, but there is no tea in it. The “Teh" here refers to traditional Chinese medicine, so when you eat Bak Kut Teh, you can smell the strong Chinese medicine.

Bak Kut Teh was originally used by the Chinese in the south to get rid of the chills. In general, Bak Kut Teh is mainly cooked from pork, pork ribs, pork belly, pork intestines, etc., with various ingredients such as meat balls, mushrooms, flammulina, spices and herbs. When eating Bak Kut Teh, people in some places will be served with taro rice and fritters.

Laksa

Laksa was originally a Malay pasta. It was cooked with freshwater fish such as Ikan Kembung and served with rice noodles. It is worth mentioning that there are different versions of Laksa in various regions of Malaysia, except for the Chinese laksa and Malay Laksa. Laksa is a spicy noodle soup popular in Peranakan cuisine.Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia, Singapore, Indonesia, and Southern Thailand. In 2011, Penang's Asian Ginseng was listed "CNNGO" by CNN as one of the top 50 foods in the world.

Satay

Satay, or sate in Indonesian spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. It is a dish of Southeast Asia, particularly Indonesia, Malaysia, Singapore and Thailand. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce.

Satay originated on the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries including Thailand, Malaysia, Singapore and Vietnam. Due to the widespread popularity of Thai cuisine, the Thai version of satay is the most well known outside of Southeast Asia and is the version that is most commonly found in restaurants in the West. A key feature of Thai satay is the inclusion of pork as a meat option, Thai-style peanut sauce and toasted bread being served as an accompaniment. Meanwhile, Indonesian satay is often served with kecap manis - a sweet soy sauce, and is often accompanied with lontong, a type of rice cake. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.