Some of the most popular traditional dishes include Nasi Lemak, a fragrant rice dish cooked in coconut milk and served with a variety of accompaniments; Rendang, a slow-cooked spicy beef or chicken dish that is rich in flavor; Laksa, a spicy noodle soup that comes in many variations across the country; and Satay, skewered and grilled meat that is marinated in a blend of spices and served with a spicy peanut sauce.

Staples of Malaysian dishes include rice, noodles, breads, meat and fish. Seafood is incredibly popular in Malaysia, being a country with an abundant coastline. A diverse range of homegrown vegetables are used in cooking, including beansprouts, bok choy, cabbage, sweet potatoes and many more.

Meals consisting of rice topped with a small army of viands are just as common in Malaysia as they are in Singapore and Indonesia. Nasi lemak, satay, and laksa are national dishes while sambal is a staple condiment enjoyed with many Malaysian meals.

The food in Malaysia is delicious, inexpensive and diverse including Indian, Chinese, Malay, and international dishes along with an endless supply of street food. You can order anything from noodle soup or spicy Tom Yam to having traditional Indian food (both vegetarian and non-vegetarian) in a self-service restaurant.

Think of Malaysian cuisine and classics like laksa and nasi lemak quickly tempt your taste buds. Malaysian food is heavy on rice and noodles, of course, but with spices as diverse as pandan leaves, tamarind, and turmeric being commonplace in the kitchens, it’s safe to say that no two dishes are the same.