Feast Like a Local - Malaysian style

Known as the food haven in South East Asia. Malaysia's rich ethnic and diverse cultural background has influence the nations proud and joy when it comes to food and hospitality.

The establishment of independence for Malaysia began in 31 August 1957 from the British occupation "British Malaya" In 2020, Malaysia consisted population of 32.6 million, and Bumiputera being the highest population followed by Chinese, Indian, and others.

The enriched culinary heritage has truly embedded into Malaysia and we urge you to try some of the popular meals worth exploring.

20 must try food

that we highly recommend

Nasi Lemak

Nasi Lemak is a national dish originated in Malay cuisine that consists of fragrant rice cooked in coconut milk, ginger, lemongrass and pandan leaf. Traditionally, It is served with small fried anchovies, roasted peanuts, and hard boiled egg, cucumber, and a spicy hot sauce, the sambal. The protein usually served with a variety of choices such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chili sauce), and rendang daging (beef stewed in coconut milk herbs and spices).

Satay

Satay, a street food; known for grilling or barbecued over a wood or charcoal fire on a bamboo stick, A choice protein of either chicken, lamb, or beef. These succulent dish are marinated with local herbs and spices. Garnished with cucumbers, fresh onions, nasi impit (compress rice) and usually served with a generous amount of peanut dipping sauce.

Banana Leaf Rice

Banana leaf rice is a popular lunch alternative with a multitude of assortments of white rice or parboiled rice, seasonal vegetables, achar (pickles), rasam (south Indian soup), papadam (crispy flatbread), meat or seafood and a few curry gravies to pick from. A meal packed with colorful goodness, it's spicy and sour taste notes clearly state satisfaction.

Beef Rendang

Beef Rendang, slowly simmering beef chucks braised in a myriad of local spices, lemongrass, galangal and coconut milk. Cooking process usually takes further to evaporate the liquid to achieve a pasty texture. Aromatic and tender, great with both coconut milk infused rice (nasi lemak) or flatbread.

Hainanese Chicken Rice

Hainanese chicken rice inspired by the immigrants from Hainan in southern China and embraced from the Hainanese dish Wenchang chicken. A dish of poached chicken and fragrant seasoned rice, served with chicken soup on the side and either chilli, garlic, and ginger sauce. Garnished with cilantro, spring onions and cucumber slices.

Nasi Kerabu

Nasi kerabu is a blue-colored fragrant rice that comes from the petals of Clitoria ternatea (butterfly-pea) flower (bunga telang), which are used as a natural food coloring in cooking the rice. A plethora of sides to compliment this dish comes with fried fish or chicken, pickles, fried shrimp crakers (keropok) salty egg yoke, salads and a sprinkle of coconut flakes. For extra heat, try some Sambal Belacan (chili sauce)

Roti Canai (Flatbread)

Roti canai is a popular Southeast Asia stable food that usually served with dal and curries. These can be made with a variety of toppings like cheese, egg, or even sugary coating. An all round savory and sweet delicacy for those who love a good flatbread.

Curry Laksa (Curry mee)

Curry laksa (curry mee) is popular among the Chinese Malaysians and it comes in various range of spiciness with different toppings. The main ingredients include a deep-fried tofu (tau pok), shrimps, beansprouts, cockles, egg noodles/vermicelli or both, Chinese long beans, and slices of hard boiled eggs served in a coconut milk-based curry broth.

Assam Laksa

Asam laksa is a combination of sweet, spicy and sour, fish-based noodle soup. The tangy palate is attributed to the generous amount of tamarind used to enhance it's distinct flavor to the dish.

The main ingredients for Asam laksa include shredded mackeral or kembung fish, and finely sliced cucumber, onions, red chillies, pineapple, mint, ginger buds, and a thick shrimp paste to further enrich the soup.

Char Kuey Teow

Char kway teow is a popular noodle dish from Maritime Southeast Asia. In Hokkien, Char means “stir-fried” and kway teow refers to flat rice noodles.

The ingredients consist of flat rice noodle, chilli, belacan, prawns, cockles, spring onions, slices of Chinese sausage, fishcake, and bean sprouts. Traditionally stir-fried in a wok over a high heat with light and dark soy sauce.

Cendol

Cendol is a sweet shaved ice dessert, the star ingredient comes from the green jelly noodles; made from rice flour with green food coloring that derives from the pandan leaf. It contains coconut milk and palm sugar syrup. Additional toppings might include jackfruit, sweetened red azuki beans or durian.

Wanton mee

Wanton Mee, depending on states and regions in Malaysia. Having serve with slices of BBQ pork (char siu) as well as soup and shrimp wontons in a separate bowl. Often served both ways, dry or soup the noodles are dressed with oyster sauce and garnished with chopped spring onions, Chinese flowering cabbage (choy sum) and pickled chilies.

Rojak

Rojak is a spicy fruit and vegetable salad, A combination of complex textures and flavors goes into this dish. It's tangy, sweet, savory and spicy with a dressing that contain prawn paste and a mixture of crushed peanuts, green mango, cucumber, pineapple, and rose apple (jambu air)

Sang Har mee

(freshwater prawns yee mee)

The Sang Har Mee, is a crispy egg noodles with freshwater pawns. Cooked over high heat in a wok while tossing and mixing the ingredients required skillful hands and strong wrist. Integrated with a combination of crispy fried noodles (yee mee) enriched with flavored egg and prawn gravy, ginger and vegetables.

In addition to the freshwater prawns offer a mild savory distinctive sweetness that makes this dish unique and appetizing.

Bak Kut Teh

Bak kut teh is a pork rib dish cooked in broth. The name literally translates from the Hokkien dialect as "meat bone tea". Simmered in a broth of herbs and spices for hours.

Served with strips of fried dough (you char kway) and condiments of chopped chilli padi and minced garlic that goes harmoniously well with white rice.

Fish Head Curry

Fish head curry is a dish originated from Indonesian with mixed Indian and Chinese origins. it is a braised fish head in a coconut milk soup base, seasoned with an aromatic curry spice paste. It’s harmoniously tangy, spicy, and savory the main ingredients consist of egg plant, lady fingers, tomatoes and tamarind juice. Usually eaten with a bowl of steamed rice.

Briyani

Biryani is a mixed Basmati rice dish flavored with fragrant spices It is made with Indian spices, such as saffron layered with meat (chicken, beef, goat, lamb, prawn, or fish), and in addition, eggs or vegetables such as potatoes in certain regional varieties. Originating and made popular among the Muslims of the Indian subcontinent.

The spices and condiments used in biryani may include, ghee, nutmeg, mace, cumin, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic.

The dish may be served with dahi chutney or Raita, korma, curry, yogurt, boiled egg and salad.

Roti Tisu

Roti tissue, is a sweet flatbread. Roti tissue is a thinner version of the traditional roti canai, as thin as a piece of paper. Coated with sugar and jam (kaya) or eaten with condiments such as ice cream.

ban main (Pan Mee)

Banmian (Pan mee) is a popular Chinese noodle dish, consisting of handmade noodles served in soup or dried. The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler.

Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough. Topped with green onions, fried anchovies, mince pork, egg, shiitake mushrooms, and some vegetables.

Peking Duck with Chinese Pancakes

Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.

check us out

Some of the dishes listed above can be found at our outlet at Star Cafe.

• Sang Har Mee

• Hainanese Chicken Rice

• Fish Head Curry

and a variety of western cuisine can be viewed on our menu

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