Malaysians, for better or worse, have a love affair with food. There are three main and very distinct cuisines in Malaysia - Indian, Malay and Chinese. Within each broad type of cuisine, there are many variations depending on tribe/dialect and location. For instance, for kaya (a coconut spread) you have Hainanese (descendants of people from Hainan, China) kaya and Nyonya (descendants of early Chinese immigrants to Malaya) kaya. Malaccan (people from the state of Malacca) rojak is very different from Penang rojak (also known as pasembur) and KL rojak. The TeoChew, Hainanese, Hokkien and Cantonese all have different specialities which would be broadly grouped under Chinese food. Some food have mixed influences as each culture takes inspiration from the other's food and puts their own twist on it. Chicken curry - Chinese, Malay or Indian style? A look at the dish will tell you.
Malaysia (then Malaya) was also last colonised by the British, and we have long English traditions that hang around today, including culinary influences. We also share a border with Indonesia and Thailand and have a number of migrants from these countries, so we have quite authentic Indonesian and Thai food.
Walk into a 5-star hotel, and you are bound to find at least a 'Western' restaurant, a Chinese restaurant and a Japanese restaurant in-house. This is a list of restaurants found in a shopping mall - the list does not include fast food outlets; that is in the column before this one. It also does not include snacks and bakeries; that is in the column after.
Sniff....Ah, well! On to my accomplishments :
Yong tao foo - stuffed veges and tofu...
Malaccan hawker and traditional favourites - this is 'bak chang' - and I eat no other except the Malaccan variety. Made with glutinous rice, it has a salted egg at its heart. Mmmmm...
Pasar malam fare... we used to go to the night market every other week, to buy dinner and snacks and shop for cheap clothes.
And of course, the hawker fare not to miss if you are in KL - Hokkien noodles.