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Wilayah Persekutuan Kuala Lumpur, Malaysia

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Wilayah Persekutuan Kuala Lumpur, Malaysia

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Wilayah Persekutuan Kuala Lumpur, Malaysia

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Although not exactly a state, our Federal Territory of Kuala Lumpur deserves a spot on this list. Home to a myriad of street food and traditional food variants, there's so much to choose from, but we'd like to highlight the chili pan mee. Originating from the city of KL, this spicy variant of the popular pan mee noodle is enjoyed without soup, replacing it with a poached egg and dried chili flakes to give you that extra kick of spice that's oh-so-satisfying.

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With a laksa dish named after the state, you can bet Sarawakians are pretty darn proud of this dish. The distinctive taste of curry paste used to make the Sarawak laksa is what makes it so special. The rice noodles are drenched in the flavourful broth then topped with omelette strips, chicken, prawns and fresh vegetables. In fact, Sarawak laksa is so good that it made it onto Anthony Bourdain’s No Reservations show!

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Arguably the most well-known noodle dish in Sabah is tuaran mee. The key to a good bowl of tuaran mee is the special yellow egg noodles that are fried before being topped with the dish’s signature sauce and ingredients. The common toppings that you’ll find are barbecued meat, egg rolls and green vegetables.

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A distinct dish from the vivid blue of the rice, nasi kerabu was once a simple food amongst villagers in the East Coast. Also a favourite for urbanites now, nasi kerabu in Kelantan is made up of several components which is blue rice, raw salad (kerabu), sambal, protein (egg and chicken/beef/fish), fish crackers. While it may look complicated, the best way to enjoy the dish it to mix the rice with the salad and sambal!

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If you ever make your way to Johor, you gotta drop by Muar for arguably the best otak-otak you’ll ever have! Sumptuous
fish /other seafood mixed with all sorts of spices, stuffed into coconut leaves and grilled over hot coals, you can eat them ask snacks or accompaniments for your main meal.

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A dish synonymous to Pahang, the gulai tempoyak ikan patin makes use of two local staples ikan patin and durian, both ingredients which the state is blessed with an abundance of. Flesh from the durians are fermented into a paste called tempoyak, then added into a curry dish with the ikan patin, turmeric, galangal, garlic, ginger and other spices. This dish pairs perfectly with white rice. It’s savoury, slighty spicy and fragrant.

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A very popular snack you can find here is satar. Deboned and mashed fish are mixed with desiccated coconut and a selection of herbs and spices, then wrapped into a cone shape in a banana leaf. Each cone is then skewered and charcoal-grilled, resulting in a spicy, fragrant, and smoky fish snack!

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Usually, the star of the dish in chicken rice is the chicken itself but the same can’t be said for Melaka! What makes this dish so iconic in Melaka is the rice balls you get instead of your typical plate of rice. You can easily find stalls selling them everywhere in Melaka and it's no surprise because these chicken rice balls aren’t just fun to eat, but taste pretty darn good as well.

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This iconic pastry from Seremban, the capital of Negeri Sembilan. This pastry is for non-muslims .may look unassuming but it certainly packs a punch. With a crumbly exterior, you’ll bite into the most succulent and flavourful meat filling. Traditionally made with pork, peas and other ingredients, you can now find different fillings like chicken and mushroom. Light yet savoury, it’s easy to gobble down a dozen of these siew pao in one sitting!

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While Selangor may be home to all sorts of cuisine, something that locals hold near and dear to their hearts are their satay! Thanks to the stellar reputation of the satay from Kajang, it’s also a must-try dish whenever you’re in Selangor. From the classic chicken or beef satay, to the more unique clam or rabbit satay, there are different types of meat to suit your taste buds and are perfect to pair with the traditional peanut dip.

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We all certainly have Ipoh to thank for putting Perak on the food map with its dizzying array of local street finds. The simple yet addictive Ipoh hor fun is one of their many culinary wonders. Every aspect of the dish is prepared with care, from the rice noodles made using local spring water to the broth meticulously simmered for hours. Using the freshest ingredients, the result is a bowl of noodles you’ll happily return to Ipoh for.

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Dubbed as the food capital of Malaysia, it’s hard to pick just one signature dish from Penang. However, we'd personally hand the crown over to char kuey teow, a local dish so popular that it has spawned a myriad of recreations outside of Penang and even Malaysia! Flat rice noodles stir-fried with chilli paste, prawns, egg, cockles, bean sprouts, and garlic chives - who knew something so simple could be so delicious?

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If you love seafood, the one dish you should look out for in Kedah is the mee udang. This prawn noodle dish is highly favoured by the locals and we totally get why - each serving features noodles covered in a thick helping of sweet and spicy tomato gravy, topped off with a portion of fresh prawns. Other variations you should definitely try out as well are the mee ketam or mee sotong.

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Perlis is the most northern state in Peninsular Malaysia and with close ties to Thailand, it's no surprise that many famous Thai dishes are commonly found here. However, the most iconic food here would have to be ikan bakar. Especially in Kuala Perlis, you can easily find stalls and restaurants with charcoal-grilled fish as well as other dishes.