Wherever one is in the country, be it East Malaysia, up North, or in the South, each state also offers differing tastes and has its unique offerings for both locals and tourists alike to enjoy. Here we look at some of the amazing dishes one should try when visiting the different states locally. We obviously can’t choose one specific item per state, so we’ve included other dishes apart from the main highlight.
1. Perlis
Though Malaysia’s smallest state, Perlis is rich in culinary treasures. Harumanis mangoes are among the most sought-after mango variants, and the fruit hails from Perlis! Used in a dessert, this dish is a gastronomic delight in two parts, you first have slices of succulent mangoes which pair well with sticky glutinous rice drenched in thick coconut milk. The state is also influenced by its proximity to Thailand, which sees dishes like Kurma Daging Perlis – a thicker, more robust version of beef kurma—are a must-try, especially when paired with nasi tomato or biryani.
2. Kedah
Known as the rice bowl of Malaysia, thanks to the state’s vast paddy fields, Kedah is also known for its non-rice dishes. Among them is Gulai Nangka, made from meaty young green jackfruit, coconut milk, and gula Melaka. And let’s not forget dodol, which is a sweet, thick, sticky candy made of coconut milk), gula Melaka, and rice flour. Typically brown in colour, you’ll find many iterations in green or yellow, as flavours like durian and pandan can also be added to the mix. Kedah’s version of Laksa Utara stands out with its thick, mackerel or sardine-based stock, served with rice noodles and garnished with cucumber, onions, and boiled eggs. The dish’s unique flavour comes from the fragrant herbs, like daun kesum (polygonum) and tamarind, and it’s often enjoyed with a side of coconut sambal and bird’s eye chillies.
3. Penang
Penang, the ‘Street Food Capital of Malaysia,’ is a haven for culinary enthusiasts. Among its many delights is Pasembur (also referred to as rojak in other states) which has cut vegetables that are mixed with the sweet and sour flavours of a black pasty sauce of prawn paste. Another must-try is of course Char Kuey Teow – a dish of flat rice noodles stir-fried with soy sauce, chili, shrimp paste, bean sprouts, cockles, and egg. The hallmark of a perfect plate is its smoky aroma of ‘wok hei,’ achieved only through high-heat stir-frying that seals in the flavors. Other Penang favorites include Assam Laksa, a tangy fish-based noodle soup, and Oh-Chien, a fried egg and oyster omelette, or the refreshing Ais Kacang, a dessert of shaved ice with various condiments.
4. Kelantan
Apart from the famous Nasi Kerabu, this rice dish comprises different layers of dishes wrapped in a pyramid cone shape within a banana leaf. Meanwhile, Nasi Kerabu is a feast for the senses, featuring vivid blue rice colored with butterfly pea flowers, served with fried fish, stuffed chilies, crunchy crackers, salted egg, sambal, and salad. This vibrant dish is traditionally accompanied by Budu, a pungent fermented anchovy sauce that adds a depth of flavour. Kelantan is also known for Ayam Percik, spiced roast chicken, and Akok Manis, a soft, sweet eggy pastry that makes for a delightful dessert.
5. Terengganu
Terengganu’s most iconic snack, Keropok Lekor, is a must-try for visitors. Made from a blend of fish paste and sago flour, these stick-shaped treats are deep-fried to golden perfection and served with hot chili sauce – a perfect companion for afternoon tea. A crispier version, Keropok Keping, offers a delightful crunch. The state’s coastal influence is evident in dishes like Sata, a savoury fish cake mixed with grated coconut that is wrapped in banana leaves, as well as Nasi Dagang – rice served with rich, flavorful curries. For a traditional treat, try Bubu Lambut, a comforting herbed rice porridge.
6. Pahang
This pretty dessert translates to royal pudding comprising fried banana fritters, layered with Jala Mas, topped with nuts and dried fruits as a garnish, and topped with a custard sauce. Pahang’s signature dish, Gulai Tempoyak Ikan Patin, is a unique culinary experience. Freshwater silver catfish is cooked in a sauce made from fermented durian paste, giving the dish a pungent aroma and flavour that masks the fish’s natural muddiness. While the bold taste may be an acquired taste, they are truly unforgettable. Pahang also offers Pajeri Nanas, a sweet and tangy pineapple curry, and Murtabak Mengkasar, a savoury pan-fried bread filled with minced meat.
7. Perak
Ipoh, Perak’s capital, is famed for its Nga Choy Gai – steamed chicken served with fat, crunchy bean sprouts, and drizzled with soy sauce and sesame oil, thus making Ipoh chicken rice a delicious export from the state. The dish owes its unique texture to the local bean sprouts, said to be grown in the mineral-rich waters of Ipoh’s limestone hills. While there, don’t miss Tau Fu Fah, a silky soybean pudding, or Hor Fun, flat glass noodles served in a rich chicken and shrimp broth. The city is also known for its white coffee, made with beans roasted in margarine, and caramel custard. For a local favourite, try Nasi Ganja, a dish of rice served with an array of flavourful curries, somewhat akin to Nasi Kandar.
8. Kuala Lumpur
Perhaps the most popular food items in Malaysia, this is a staple for most Malaysians and one that can be enjoyed for breakfast, lunch, or dinner. It sees coconut milk-infused rice served with anchovies, egg, cucumbers, peanuts, and sambal – which is the basic version and can be spruced up depending on where you get your fix from. There’s even an extravagant version that features wagyu beef as an additional side. Kuala Lumpur’s Curry Laksa is another culinary masterpiece that previously earned a spot on Lonely Planet’s Top 10 Food Experiences. This rich, coconut-based curry brims with tofu puffs, crunchy bean sprouts, slices of fish cake, and tender cockles, served over noodles or vermicelli. And let’s not forget Chilli Pan Mee for those who love spicy food.
9. Selangor
Selangor is one of Malaysia’s most densely populated states, where one can find this made-in-Malaysia delicacy is a robust pork bone soup simmered with a blend of herbs. Many locals would recommend one to go to Klang to find the best version. Then Kajang, the town known for its satay, offers skewered meats that are grilled to smoky perfection over charcoal, which is a must-try for visitors. There’s also Lontong, a dish of compressed rice cakes served in a mild, coconut-based curry. And just like in Kuala Lumpur, there are a host of places to get Banana Leaf Rice meals.
10. Negeri Sembilan
One delicious item coming out of Negeri Sembilan is its Siew Pau – baked pork buns with a savory filling. Prior to the pandemic, there were literally busloads of tourists visiting one of its more famous producers, to buy back the snack and enjoy at home. The state’s cuisine is also deeply influenced by its Minangkabau heritage from West Java, Indonesia; thus another signature dish is Masak Lemak Cili Padi, a spicy, creamy curry made by blending turmeric, bird’s eye chili, and coconut milk. This versatile dish can be made with fish, seafood, meat, chicken, or vegetables. Other highlights include Sambal Tempoyak Daun Kayu, a fiery fermented durian sambal with shredded tapioca.
11. Melaka
Melaka’s rich history as a bustling port is reflected in its diverse cuisine, with certain Portuguese influences as well. A popular Peranakan snack is Pie Tee, a thin and crispy pastry tart shell often filled with shredded Chinese turnips and a sweet mixture of thinly sliced vegetables and prawns. Ikan Bakar is another favourite, where seafood like stingray is marinated in spicy sauces, wrapped in foil, and grilled over charcoal, delivering a smoky, flavorful bite. For a more substantial meal, try the Hainanese chicken rice balls, or explore the unique flavors of Nyonya cuisine, a blend of Chinese and Malay culinary traditions. Satay celup, skewered meat sticks dipped in peanut gravy, offers another taste of Melaka’s multicultural influences.
12. Johor
Johor’s culinary landscape features Otak-otak, a savoury blend of minced fish or seafood paste grilled in banana leaves. For a hearty meal, try Mee Rebus, noodles in a nutty gravy, or Asam Pedas, a tangy, spicy fish stew that embodies the state’s vibrant flavours. There’s also the comforting dish of Kacang Pool. Inspired by the Middle Eastern foul medammas, this local version features a mix of broad beans, minced meat, fried egg, and red onions, spiced with black pepper, fennel seed, and cumin. It is best enjoyed with toast for dipping. And of course, there’s also Laksa Johor which uses spaghetti instead of regular noodles.
13. Sabah
When it comes to food in Malaysia, we can’t exclude East Malaysian delicacies. Not for the faint-hearted, sago worms are a delicacy in Sabah. Butod is said to be a high-nutrient food source, it can be eaten raw, or cooked, and is said to have a creamy mouthfeel. Sabah is also a paradise for seafood lovers. Thanks to its vast coastline, one can indulge in fresh catches like fish, crabs, slipper lobsters, and tiger prawns, prepared in a variety of styles. There’s also Hinava – raw lime juice-marinated fish mixed with herbs and seasonings and a version of noodles called Mee Tuaran which is fried thin egg noodles heralding from the town of Tuaran.
14. Sarawak
In Sarawak, the traditional Iban dish Manok Pansoh showcases the region’s indigenous flavours. Chicken is stuffed into bamboo stalks along with tapioca leaves, chili, lemongrass, galangal, and ginger, then cooked over a fire. The result is tender, aromatic chicken, infused with the natural essence of bamboo. Sarawak’s rich culinary scene also offers Sarawak Laksa, a spicy and sour noodle soup, and Kolo Mee, a dish of dry, springy egg noodles topped with barbecued meat. Plus, don’t miss the colourful Sarawak layer cake, or Umai, a fresh and zesty raw fish salad.
Illustrations: Yi Ting
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