Culinary Delights

Thailand
Map of Malaysia
PERLIS
Langkawi Kangar
Langkawi
International
Airport Alor Setar
Kota Bharu
Pulau Pulau Perhentian
Payar
KEDAH
Pulau Redang

PENANG
George Town
Kuala Terengganu
Penang KELANTAN
International
Airport PERAK
TERENGGANU
SOUTH CHINA
Ipoh
Taman Negara
SEA
Cameron Highlands
Pulau Pangkor
Pulau Pangkor Laut
PAHANG
STRAITS
OF MALACCA Frasers Hill Kuantan
Berjaya Hills
Genting Highlands
SELANGOR
Subang
Shah Alam Kuala Lumpur
Putrajaya
NEGERI Pulau Tioman
KLIA 2
SEMBILAN
Seremban Pulau
Kuala Lumpur International
Airport (KLIA) Rawa

Melaka City
MELAKA
Pulau Sibu
JOHOR
Senai International Airport

Kuching
Johor Bahru International
LEGEND Glossary Airport

Capital City International Airport Pulau - Island

Gunung - Mountain Singapore
Federal Territory Domestic Airport Kuching
State Capital Marine Park
State Border Highland Resort
International Border National Park

* Map not drawn to scale

CONTENTS
Map of Malaysia 2 Tantalising Chinese Cuisine 13 Flavoursome Indian Fare 19
Malaysia, A Destination for Char Kuay Teow Indian Breads
Culinary Adventures 4 Curry Mee Chicken Tandoori
Hainanese Chicken Rice Banana Leaf Rice
Mouth-watering Malay Delicacies 7 Yong Tau Foo Briyani Rice
Ketupat, Lemang & Rendang Joo Hoo Eng Chai Nasi Kandar
Roti Jala Popiah Roti Canai and Murtabak
Nasi Lemak Yee Sang Mee Goreng Mamak
Laksa Claypot Rice Cendol
Satay Moon Cake Teh Tarik
Ais Kacang
Dodol
Pengat Pisang
 Myanmar Laos

Thailand

Cambodia
Vietnam Philippines

SULU SEA
South China Sea
St
ra
its MA L AYSIA Brunei
of
M Darussalam
al
ac Kuala Lumpur
ca

Singapore

Indonesia Tunku Abdul Rahman Park

Kota Kinabalu
International
Airport Sandakan
Kota
Kinabalu
Kinabalu Park

Labuan

SABAH Lahad Datu

Brunei
Darussalam Lawas

Limbang Tawau
Miri
Pulau Mabul
Pulau Sipadan

Mulu National Park

Bintulu CELEBES SEA

Sibu
SARAWAK
Tanjung Manis

Indonesia

Savoury Nyonya Dishes 25 Exotic Ethnic Fare 35 Useful Information 41

Curry Chicken Kapitan Mee Tuaran Eating out
Ayam Pongteh Hinava Glossary
Assam Curry Garoupa Ambuyat Cooking Classes
Enche Kabin Kelupis Gourmet Tour Packages
Nyonya Kuih Laksa Sarawak Malaysia at a Glance
Bubur Cha Cha Manok Pansoh Tourism Malaysia Offices
Mee Kolok
Enticing Portuguese Fusion 31 Umai
Devils Curry
Itik Teem
Chicken Vindaloo

As the staple food for many Malaysians,
rice comes in diverse styles and recipes.
Malaysia, A Destination for
Culinary Adventures
Malaysia truly is a land of plenty. The country is endowed with beautiful beaches, invigorating
highlands, verdant jungles teeming with flora and fauna, vibrant cities, charming countrysides and a
spectrum of colourful cultures.
Malaysia is an amalgamation of three major races, the Malay, Chinese and Indian, as well as a
myriad of ethnic groups from Sabah and Sarawak. The potpourri is enriched further with the
influence of the Thai, British and Portuguese cultures. This cultural diversity can be seen and
experienced in many facets of Malaysian life, from its festivals and celebrations to its splendid
array of mouth-watering food.
One interesting way to explore Malaysia is through its food. The culinary journey will give
visitors an insight into the lifestyles, cultures and traditions of the people. Eating out is certainly a
gastronomic adventure, as the food here ranges from aromatic Malay dishes, delectable Chinese
delicacies, to spicy Indian fare. Malaysia offers some of Asias finest cuisine, given the wide variety
of cooking styles and cultural influences.
Food connoisseurs can rest assured that there are many exclusive restaurants that offer fine
dining amidst a charming ambience. Alternatively, eat al-fresco at the open-air food courts.
Urban areas abound with fast-food outlets, trendy cafs and delicatessens. In major cities
with a cosmopolitan lifestyle such as Kuala Lumpur, visitors will find many restaurants serving
international fare.
Malaysias tropical climate provides the ideal setting for a
variety of fruits, vegetables and herbs to flourish.
 Join a cooking class to learn about the
variety of tropical herbs that add flavour
to Malaysian dishes.

Visitors to Kuala Lumpur will find a great array of restaurants, located conveniently around major
tourist attractions. Situated at a height of 282 metres above ground level, The Atmosphere 360o
Revolving Restaurant offers a magical experience for patrons. This revolving restaurant takes
patrons atop the world-famous Petronas Twin Towers, and offers a sprawling view of the city
while they dine. Saloma Theatre Restarant, situated in the vicinity of Malaysia Tourism Centre
(MATIC), dishes out a delectable spread of authentic Malay fare. To sample the endless variety of
street food, visitors can explore places such as Jalan Alor and Kampung Baru.

To enrich visitors experience, there are culinary tours and cooking workshops where visitors can
learn the fine art of Malaysian cooking. Homestay programmes offer the unique opportunity to
watch how Malay food and delicacies are prepared. Savour the tantalising spread with your host
family.

As a Muslim country, halal food (food that is permissible for Muslims) is easily available. Most
restaurants serve halal cuisine, but when in doubt, visitors are advised to ask, just to be sure. In
major towns, there is also food for people with special preferences, such as vegetarians.

Malaysians enjoy eating at any time of the day breakfast, lunch, teatime, dinner, supper and any
time in between. The many festivals and celebrations call for a tantalising spread of food and
delicacies. To sample some of the festive specialties, visitors can participate in the national-level
open house celebrations held in conjunction with the festivals.

5

Impress friends and family back home
with roti jala, the Malay lacy pancake.
Durian, dubbed the King of Fruits can
only be found within this region.
A must-try for any visitor to Malaysia.
6 Exotic tropical fruits are available all year round.
The passion for food has made Malaysia one of the best destinations for a culinary adventure.
There are new tastes to savour, and delightful surprises to be discovered in almost every part
of the country. Aside from Kuala Lumpur, visitors should not miss a trip to Penang, nicknamed
Malaysias food capital for its bewildering selection of food. Popular spots include Gurney Drive,
New Lane and Swa Tow. The historical city of Melaka not only offers a glimpse into the countrys
history, but provides visitors with a taste of the unique Peranakan and Nyonya fare.
Each state in Malaysia boasts its own specialty fare. Terengganu, situated on the peninsulas east
coast, is famed for its keropok lekor or fish crackers and nasi dagang. The southern gateway to
Malaysia, Johor, is famous for laksa Johor, nasi briyani gam and otak-otak. Kelantan, a state steeped
in culture and traditions, is known for its fragrant blue-coloured rice called nasi kerabu and its
tempting assortment of desserts such as kuih akok and jala mas.
Malaysias tropical weather has endowed it with a wide variety of exotic fruits such as durian,
rambutan, jackfruit, star fruit, banana, pineapple, mango, papaya, guava and more. These fruits are
mostly served after meals in place of desserts and sometimes are cooked and added into dishes
as ingredients.
The cuisine featured here is but a sample of the titillating array that awaits visitors. There is a
diverse spread of lip-smacking delights available, if you are adventurous enough to explore. Here
are a handful of recipes that transcend cultural borders and have made their way to the hearts
(and stomachs) of all Malaysians.
Let the adventure begin.
Mouth-watering Malay Delicacies
Malay cuisine is as interesting and extraordinary as its people. The culinary fare of the Malay community orginates
from a diverse historical heritage. Influences from the Indonesian, Indian, Thai, Arabic and Chinese cooking styles have
created a culinary legacy that is both distinct and exotic.

7

Bazaar Ramadan offers a wide
selection of sumptuous dishes.
8
Rice, or nasi in the national language, is the staple
diet in most Malay meals. In Malay cooking, rice
can be creatively presented in various methods
and recipes. Popular rice dishes are nasi lemak,
nasi goreng, nasi dagang, nasi kerabu, nasi himpit
or ketupat, bubur nasi and many more. Given its
versatility, rice can be eaten as breakfast, lunch and
dinner. It is also the traditional favourite during
festive occasions and celebrations. In Kedah, the
state known as The Ricebowl of Malaysia, there
is even a Paddy Museum that is dedicated to all
aspects of rice.
When eaten plain, rice is accompanied by a
selection of side dishes, which are mostly searingly
spicy and heavily laced with aromatic flavours. In
traditional Malay cooking, fresh fragrant herbs and
roots such as lemongrass, ginger, garlic, kaffir lime
leaves, fresh and dried chillies, basil, polygonum,
torch ginger, turmeric roots, galangal and pandanus
leaves are common ingredients. Other ingredients
include rich coconut milk, used to give a creamy
texture, while tamarind is used for a little tang.
Pork and liquor however, are strictly prohibited as
Malays are Muslims, and only consume food and
beverages that are halal.
Most Malays love pungent food. To spice up any
Malay meal, many would opt for a dollop of
sambal, or a spicy paste that is similar to a sauce.
There are many types of sambal, the most famous
being the ubiquitous sambal belacan. Made of
dried, fermented shrimp, belacan is an integral
ingredient in Malay dishes and most Malaysian
dishes for the matter. When uncooked, the smell
of belacan may be unappealing, but locals swear
that it adds a certain depth and richness to gravies
and sauces.
Fresh local produce is available at
markets such as Pasar Siti Khadijah
in Kelantan.
Condiments and spices are available at many
supermarkets or convenience stores, but the best
way to get fresh produce is from local markets
and night markets known as pasar malam. Among
the most well-known is Pasar Siti Khadijah in
Kelantan. This bustling bazaar is where the traders,
mostly women, sell everything from fresh local
greens to intricate handicrafts.
Malay food can be found everywhere, from
roadside stalls to chic restaurants. One way to
experience the diversity of Malay dishes, desserts
and beverages is to visit a Bazaar Ramadan, an
open-air market that sprouts up at nearly every
corner during the Muslim fasting month. More
delicacies can be savoured during the festivals of
Hari Raya Aidilfitri and Hari Raya Aidiladha.
Popular Malay fare includes nasi lemak, satay,
rendang and laksa. You can also expect a huge
selection of sweet and savoury Malay desserts
such as kuih (cakes), bubur (porridge) and ais
kacang to complement your dining experience.
Gula Melaka, or palm sugar
enriches the flavour of many
Malay desser ts.
Ulam, a raw salad of fresh herbs and
vegetables, is usually eaten with
sambal belacan.
 Malay kampung folk usually get
together to grill lemang and weave
Roti Jala ketupat in preparation for Hari Raya.

Rendang
Ketupat, Lemang & Rendang
The sight of ketupat hanging in the kitchen, the smell of lemang being grilled Ingredients :
and the spicy aroma of rendang are definite features during the Muslim
1 1/4 liters Coconut milk
festivals of Hari Raya Aililfitri and Aidiladha. Ketupat is rice cake, or rice 1 Turmeric leaf, torn and
dumpling, cooked in a pouch made from intricately woven coconut leaves. knotted
5 Kaffir lime leaves
It is usually savoured with serunding (beef or chicken floss), peanut sauce or 1 stalk Lemongrass, pressed
rendang. 1-2 pieces Asam Gelugur
(tamarind)
10 Red chillies, finely sliced
Rendang is a luxuriously spiced dry curry made of beef or chicken. Like most 1 kg Beef (fat and sinew
Malay food, the spicier it is, the better. Rendang also goes well with other food removed) cut into
3 cm cubes
including rice and glutinous rice. It is also eaten with lemang or glutinous rice Spices (ground)
cooked with coconut milk in hallowed bamboo trunks, and barbecued over 3 tbs Chopped galangal
1/2 tbs Chopped turmeric
open fire.
1/2 tbs Chopped ginger
200 g Red chillies
4 Shallots
Salt to taste
Roti Jala
A popular teatime entre, roti jala is one of the most unique Malay culinary Method :
Simmer coconut milk with turmeric leaf, kaffir
creations. This lacy pancake literally means net bread, named so for its
lime leaves, lemongrass, asam gelugur, sliced
web-like appearance. It is made from a creamy batter of plain flour, eggs, chillies and ground spices until the milk thickens
butter and coconut milk with a dash of turmeric for colour. A special metal or and becomes oily. Reduce heat, add beef and
cook until tender. Stir occasionally until the spices
plastic funnel with small holes is used to achieve the lacy effect. The batter is become dry and turn brown.
then cooked briefly over a greased hot griddle, and usually rolled or folded.
Roti jala goes great with all types of curries and gravies.

Rendang makes a great

accompaniment for ketupat.

9
Nasi Lemak

Ingredients : for rice

Nasi Lemak
1 cup Rice Nasi lemak is the national meal of Malaysia. Well, unofficially. But considering
3 Pandanus leaves
1 Grated coconut the love Malaysians have for nasi lemak, it may as well be. If there is anything
Salt to taste that is quintessentially Malaysian, nasi lemak would definitely sum it up.
Nasi lemak is rice cooked in rich, creamy coconut milk and flavoured with
Method :
pandanus leaf, ginger and lemongrass for fragrance and that unforgettable
Clean the rice and drain. Squeeze out 2 cups of taste.
thick coconut milk, add in with the rice along with
pandanus leaves. Add in salt. If you desire, you can
also add in some sliced shallots and ginger. Typically, nasi lemak is served with fried peanuts and anchovies, hard-boiled
egg, cucumber slices and a dollop of sambal. Die-hard fans of this meal love
Ingredients : for anchovies sambal (sambal ikan bilis)
to have their nasi lemak with many other side dishes such as fried chicken,
1 Bombay onion fried cow lungs in chilly or cuttlefish gravy. When is the best time to have nasi
1/2 cup Dried ikan bilis (anchovies)
1 clove Garlic lemak? Anytime. And it is available at just about anywhere from roadside stalls,
2 tbsp Tamarind juice food cour ts, restaurants to five-star hotels.
4 Shallots
8 Dried chillies
Belacan paste (optional) available at most
Southeast Asian stores
Salt and sugar to taste

Method :
Fry the anchovies until crisp and put aside. Grind
belacan paste together with shallots, garlic and
deseeded dried chillies. Slice the Bombay onion into
rings. Heat 2 tablespoons of oil in a pan and fry the
ground ingredients until fragrant. Add in the onion
rings. Then, add tamarind juice, salt, sugar. Leave it to
cook, stirring occasionally until the gravy thickens.
Add in the anchovies and mix well. Serve with
steaming hot nasi lemak, accompanied by halved Nasi lemak, Malaysias most popular meal,
hard-boil eggs, slices of cucumber and fried peanuts. is eaten at any time of the day.

10
 Each state has its own specialty laksa.

Laksa
The name laksa is derived from a Sanskrit word, lakhsa, which means a lot. It
refers to the many ingredients, and effor t, put into making this rich, delicious
noodle dish. In general, there are two types of laksa - assam laksa, a tangy
soup and curr y laksa, its thicker, creamier counterpar t. There are significant
differences between the Chinese, Peranakan and Malay laksa but the base
and essence are the same. Ingredients for laksa consist mainly of fish, usually
mackerel or prawns, cooked with a myriad of aromatic herbs and spices.
Laksa is accompanied by other condiments and garnishing such as shredded
cucumber, pineapple, bean sprouts or mint leaves. Satay is barbequed and served outdoors.

Each region or state has its own signature laksa. The most famous of course
is the Penang assam laksa, a sweet-sour hawker dish popular across Malaysia.
The least soupy of all the variants of laksa is probably laksa Johor, which is
traditionally eaten with hands. Laksam is Kelantans specialty, made from rice
flour and eaten with a thick fish gravy cooked with coconut milk. Laksa Sarawak
is slightly different as it uses belacan rather than fish and a host of other herbs
and spices.

Satay
Satay is probably Malaysias most famous contribution to the culinary world.
From San Francisco to Melbourne, the appetite-stirring aroma of grilled
Malaysian satay permeates. It is even one of the main menus served on
Malaysia Airlines, the national carrier. Satay, also spelled sate, are small pieces
of meat (either marinated chicken, beef or mutton) skewered on sticks and
barbecued over a charcoal fire. It is then brushed with oil mixed with honey
and other spices. Satay is served with cucumber wedges, onions and rice cakes
called ketupat or nasi himpit. What makes satay so special though, is the spicy Satay is a popular Malay fare known
peanut dip. around the world.

Satay stalls are usually open after the sun has set and they are found in most
cities and towns. The most talked-about satay in Malaysia is perhaps satay
Kajang. There are also other variants of satay available, like satay celup in
Melaka. Satay celup refers to raw or semi-boiled seafood on skewers, akin to
steamboat or locally known as lok-lok. As its name suggests, one must celup or
dunk it in a boiling pot of water before eating it with a special sauce.

11
 Dodol Ais Kacang

Pengat Pisang Ais Kacang

Ingredients : Ais kacang or air batu campur (ABC) as it is sometimes called, is probably
the most popular Malaysian desser t. It is a concoction of sweet and colourful
500 ml Water
ingredients like sweet red beans, grass jelly (cincau), cream corn, ground
50 gm Sago pearls (optional)
150 gm Palm sugar, roughly chopped peanuts (kacang), sometimes nutmeg, and other ingredients. It is added to
200 gm Half-ripe bananas, peeled and sliced a mound of shaved ice, drizzled with a generous amount of syrup, palm
200 ml Thick coconut milk
1/4 tsp Salt to taste sugar and evaporated milk. In some shops, ais kacang special is topped with
a scoop of ice cream of your choice. This delightful combination of colours,
Method : tastes and textures is a favourite treat especially on hot days, and after a
Boil the water and add the sago pearls. Boil for spicy meal. It is available at almost any restaurant.
10 minutes, stirring continuously to separate the
sago and prevent it from settling at the bottom
of the pot. Turn off fire and cover the pot. Set Dodol
aside for 10 minutes. Drain the sago, and rinse in Every festive season has its special delicacies. The Muslim festival of Hari Raya
running water. Then set it aside. Bring the palm
Aidilfitri would not be complete without dodol. This sweet, gooey, gelatinous
sugar and water to a boil, stirring continuously
to dissolve the sugar. Add in bananas, coconut treat is made from rice flour, palm sugar and coconut milk, continuously
milk and salt. Stir over a medium flame until the stirred in a large wok over fire for five to six hours. In a traditional Malay
mixture comes to a boil. Add the cooked sago
pearls, stir and remove from heat. Serve warm. kampung, neighbours usually come together to toil over this mix as Hari
Raya approaches. This ritual helps to strengthen the spirit of goodwill, unity
and harmony amongst kampung folk. These days, dodol is sold especially
during the fasting month at Bazaar Ramadan. Some homestay programmes
even offer tourists the chance to try their hand at the ar t of dodol-making.

Pengat Pisang
Pengat is a local desser t that is made from tropical fruits cooked in coconut
milk and palm sugar. There is a whole range of pengat available in Malaysia,
such as pengat durian (a fruit with a thorny outer skin but sweet creamy
flesh), pengat ubi (tapioca), pengat pisang (banana), pengat jagung (sweet
corn), pengat sago and the list goes on. Pengat pisang is a pretty simple
desser t to make and it tastes delicious. Not too rich, not too sweet but an
excellent conclusion to a satisfying meal.
Pengat Pisang

12
Tantalising Chinese Cuisine
Chinese cuisine is widely popular in Malaysia. The appeal of Chinese food is due to its fresh ingredients, variety of
cooking styles and easy availability. Aside from the influence of local cooking methods, the inherited culinary traditions
of the Cantonese, Szechuan, Hokkien, Hakka, Teochew and Hainanese make Malaysian Chinese food one of the most
tantalising and diverse.

13

Mandarin oranges are given to friends
and family during Chinese New Year to
symbolise a long-lasting relationship.
14
Chinese fare is generally mild, stir-fried and
best savoured when it is piping hot. Lunchtime
favourites include rice, served with meat and
vegetable side dishes. Noodles are another
versatile and staple favourite. One can choose
either fried, soup or curried noodles.
Over time, adaptations and variations of classic
Chinese cuisine were made to suit Malaysians
discerning taste. Creative touches were given by
adding local ingredients, which led to the birth of
delicious new recipes that are uniquely Malaysian.
Visitors will find a plethora of Chinese dining
outlets in Malaysia, from restaurants that serve
expensive delicacies such as sharks fin or birds
nest soup to hawker stalls that sell char kuay teow
(fried flat noodles) and bah kut teh (pork bone
soup). Chinese vegetarian meals are also easily
available.
In most towns, visitors will find kopitiams, or
traditional Chinese coffee shops that exude
an old-world ambience and charm. Typically,
a kopitiam serves food and drinks that are
exclusively Malaysian Chinese. It is a place
where friends meet up and exchange news
over a plateful of boiled eggs, thick slices of
toast generously drizzled with butter and kaya
(coconut jam), and washed down with a strong
cup of authentic, locally brewed coffee. The
quaint dcor and homemade dishes make dining
here an interesting experience.
The main festival for the Chinese community is
the Lunar New Year. It is a time for lion dances,
firecrackers, family gatherings and handing out of
Mandarin oranges and ang pow (little red packets
filled with money). The highlight of the festivities
A sumptuous feast served during the
Reunion Dinner.
is on the eve of the New Year, when family
members from near and far come together for a
Reunion Dinner to rekindle family ties and enjoy a
glorious feast.
The dishes that are normally prepared for the
reunion dinner each present a symbolic meaning.
Dumplings are served to imply wealth as they
look like ancient gold nuggets while whole fish or
chicken represents prosperity and completeness.
Noodles suggest longevity and yee sang is the
symbol of prosperity. Even oranges and tangerines
convey the meaning of long-lasting relationships,
happiness and a good future.
The Mid-Autumn or Moon Cake Festival is
another interesting celebration for the Chinese
community. Celebrated on the fifteenth day of
the eighth Lunar month, this festival is marked by
lantern processions by children and adults alike.
During this time, Malaysian Chinese exchange
moon cakes with friends and family as an
expression of their best wishes.
For visitors who are keen to know about the
culture and traditions of the Chinese, the Chinese
History Museum in Sarawak offers a fascinating
insight.
Braised Mushroom
and Abalone
Enjoy a strong cup of authentic local
coffee at a kopitiam.
Hawker stalls abound, offering fast and sumptuous meals.

Char Kuay Teow

Ingredients :
Char Kuay Teow
A plateful of sizzling char kuay teow is easily one of the most popular items 150 gm Kuay teow (flat rice noodles)
75 gm Prawns
from the Chinese kitchen. Kuay teow, or a type of flat noodle, is fried over 30 gm Chives
high heat with lip-smacking ingredients such as prawns, chicken, cockles, chives 20 gm Bean sprouts
1 Egg
as well as light and dark soy sauce. It is topped with a generous amount of 30 gm Cockles (shells removed)
crunchy bean sprouts. Ducks eggs are sometimes added to give it that extra
flavour. As customers queue up for this scrumptious dish, the cook deftly Seasoning :
stir-fries the contents in a huge iron wok. The most famous and sought-after 1/2 tbs Thick black soy sauce
char kuay teow is found on the famous gourmet island of Penang. However, 1 tbs Soy sauce
1 tbs Chicken powder
the dish is available everywhere from roadside stalls and pasar malam (night Chili paste
markets) to food cour ts in shopping complexes and five-star hotels. 1/2 tbs Oyster sauce

Method :
First heat wok, and add 3 tablespoons of cooking
oil. Saut prawns till half cooked and put it aside.
Heat the wok again, add in oil and stir-fry the
noodles, adding in all the seasoning. Fry for about
3 minutes. Then add in chives and bean sprouts.
Stir-fry again and add in cockles and eggs. Finally,
add in the fried prawns. Sprinkle some fried
shallots and coriander sprigs for garnishing.
Serve hot.

15
 Yellow noodles, vermicelli and kuay teow
are among the many types of noodles
served.

Curry Mee

Ingredients A :
Curry Mee
2 Deep-fried tofu cake, cubed
Curry mee is a dish that is uniquely Malaysian. It is mainly a bowl of either
75 gm Cooked chicken
10 gm Long beans yellow noodles or vermicelli (beehoon) served in a spicy curry made from
10 gm Eggplant curry powder, coconut milk and a host of other spices and ingredients. It
5 gm Foo pei (dried bean curd skin)
150 gm Yellow noodles contains fried tofu and meat (prawns, cuttlefish or chicken, or all). Curry mee
is garnished with shredded chicken meat, crunchy bean sprouts and mint
Ingredients B : leaves, and perfected with a dollop of sambal.
2 Coconut milk (separated into 2 por tions)
20 gm Lemongrass (chopped)
20 gm Shallots (chopped)
50 gm Curry powder
5 gm Curry leaves
10 gm Chili paste

Method :
Poach all items in ingredients A separately and put
them aside. Then heat wok, and add three spoons Char Kuay Teow
of oil. Add all ingredients B except for the coconut
milk, saut until aroma permeates, then only add a
por tion of coconut milk and leave the concoction to
boil. Next, add in the remaining por tion of coconut
milk and leave it to simmer. Add all poached items
into the curry soup and serve while its hot.

16
 Hainanese Chicken Rice

Hainanese Chicken Rice

Hainanese chicken rice is one of the most common and economical rice
meals available in Malaysia. Originating from the island of Hainan in China,
the dish can now be found at vir tually every food stall and eatery all over
the country. It is a simple and tasty rice dish that gives both carbohydrate
and protein. The succulent chicken is boiled or steamed with a rich stock
of chicken bones, or barbequed. Sometimes, the chicken is first dipped in
ice-cold water to produce a smooth texture. The rice is the true essence of
this dish. It is cooked in chicken stock, with salt, garlic and ginger. Hainanese
chicken rice is garnished with cucumber, scallions, cilantro and accompanied
by a bowl of chicken broth. A savoury sauce made of chilli, garlic, ginger and
lime juice completes the meal. Yong Tau Foo

Yong Tau Foo

This is a dish of Hakka origins, which has gained popularity in Malaysia.
Yong tau foo literally means stuffed bean curd. Essentially, the stuffed tofu
containing fishballs, crabsticks, vegetables and wantan are served in clear soup
and can be eaten just as it is or with noodles or rice. It is also delectable
when dipped in a specially-made chili sauce and sweet brown gravy. Aside
from restaurants, yong tau foo can also be found at Malaysian night markets.

Joo Hoo Eng Chai (Cuttlefish Salad)

Looking for an appetiser or just a light but delicious snack? Try joo hoo eng
chai, or more popularly known by its Malay name, sotong kangkong. This
succulent salad is uniquely Malaysian and is not easily found anywhere else,
well except maybe in the neighboring country of Singapore. A popular hawker
fare, it is made of cuttlefish, water convolvulus or water spinach (kangkong) as
it is sometimes called, a sweet prawn-based sauce and sprinkled with ground
peanuts or toasted sesame seeds.
Joo Hoo Eng Chai

Popiah
A popular snack, popiah refers to deep-fried spring rolls. Wrapped in a paper-
thin crpe, popiah contains a tasty filling made of turnip (locally known as
sengkuang or jicama), bean sprouts, French beans, carrots and prawns. Crisp
lettuce leaves, shredded omelette and chopped peanuts are added to give it a
crunchy texture and extra taste. For the health-conscious, popiah can also be
served fresh without frying.

17
 Yee Sang

Yee Sang
Yee sang or raw fish salad is synonymous with the Chinese New Year
celebration in Malaysia. Dubbed the prosperity dish, yee sang is made from
a mlange of thin slices of raw fish, jellyfish, shredded vegetables, herbs,
spices and oil. The best par t of having yee sang is when it is tossed and
mixed together by family members in a warm and joyous atmosphere, while
cheering Low Hei! (lets dig in!). The tossing of yee sang is believed to bring
good for tune and wealth in the upcoming year. Besides strengthening bonds
between family members, yee sang also symbolises happiness and longevity.

Claypot Rice
Claypot Rice
The claypot rice, or sa po fan in the Chinese language, is a simple meal which
can be found across Asia. At its most basic, this meal is rice infused in dark
soy sauce and topped with diced chicken, Chinese sausage, mushrooms and
other ingredients. It is cooked in an ear then vessel over charcoaled fire, which
gives it the distinct flavour. It is said that the best par t of this dish is getting to
the nutty, slightly charred crust at the bottom and sides of the claypot. This
popular dish can be found at the many Chinese restaurants and food cour ts
around the country.

Moon Cake
Every fifteenth day of the eight lunar month, Chinese people from all over
the world celebrate the Mid-Autumn or Moon Cake Festival. Moon cakes are
also called the reunion cake as family members reunite and savour this sweet
treat. Moon cake is a traditional Chinese pastry shaped to resemble the full
moon. During this time, Chinese restaurants and supermarkets are filled
Moon Cake with moon cakes containing a variety of fillings from traditional fillings such
as lotus paste and red bean to more creative and imaginative flavours
such as taro, chocolate, coffee, cheese, custard, green tea, pandan
and durian. There are also other savory options such as yam paste
with chicken, or ham. It usually comes with salted ducks egg yolk
in the centre which represents the full moon.

18
Flavoursome Indian Fare
The Indian culture, customs and cuisine have a strong foothold in Malaysia, ingrained over centuries of trading with
the Malay Archipelago. The Indians have shared their robust spices with fellow Malaysians, and therefore enriching
many local cuisines.

19

Indians adorn their homes
with colourful kolam in
anticipating Deepavali.
Mamak offerings are fast,
unique and most importantly, affordable.
20
Indian cuisine is generally spicy, flavourful and
piquant as spices are the essence of Indian fare.
The harmonious blend of cardamom, fenugreek,
cinnamon, coriander seeds, cumin seeds, mustard,
poppy seeds, turmeric, fennel, cloves, saffron and
chilli not only enhances the flavour of the food,
but also adds character to the dishes.
Traditional Indian food in Malaysia can be broadly
classified into two distinct types - North and
South Indian. A typical South Indian meal consists
of rice, curry, side dishes and yoghurt served on a
banana leaf. North Indian favourites include briyani
rice, grilled meat and bread varieties such as naan,
roti parata and chapathi served with aromatic and
spice-laden curries and chutney.
Indian breads or rice are also served on a thali, a
circular metal tray while the curries or chutneys
are served in small metal bowls called katori,
placed on top of the thali. Aside from rice, Indian
breads such as thosai, idli and poori are easily
found, served with delectable accompaniments
in the form of sambar and chutney. There are also
a number of vegetarian restaurants in Malaysia
and most Indian restaurants offer sumptuous
vegetarian dishes.
A unique variant of Indian cuisine in Malaysia is
Mamak food. Mamak (originating from the word
mama or uncle in Tamil) is in essence, Indian
Muslims of Malaysian nationality. They are well-
known for their lip-smacking food, characterised
by thick, spicy and gravy-laden dishes. Signature
Mamak dishes include nasi kandar, mee goreng
mamak, rojak mamak and fish head curry.
Indian festive delicacies such as muruku and
laddu can be savoured during Deepavali.
Although the northern state of Penang is
regarded as the stronghold of authentic Mamak
cuisine, these days Mamak restaurants are found
throughout Malaysia and have become a firm
favourite among city folks. Open round-the-clock,
Mamak restaurants provide an open-air, casual
dining ambience. Aside from its irresistible taste,
affordability is another key factor that gives Mamak
food its overwhelming popularity. Mamak food is
halal or permissible for Muslims.
One of the best ways to experience Indian culture
and sample the cuisine is by making a trip to the
Little India enclaves in Kuala Lumpur, Selangor and
Penang. In Kuala Lumpur for instance, Jalan Masjid
India and Brickfields attract shoppers from all over
for their wide range of products, including textiles,
jewellery, accessories, spices, herbs and religious
paraphernalia. Visitors will find a number of Indian
and Mamak restaurants, offering delicious meals or
snacks such as samosa and vadai. Munchies such
as mixed nuts and fritters are other favourites,
commonly sold by hawkers. And to wash down,
how about a refreshing bowl of cendol?
The Little India precincts are especially packed
during festive seasons, when Malaysians come in
droves to get the best deals for beautiful textiles,
new garments and home decorative items.
One of the main celebrations for the Indian
community is Deepavali, or the Festival of Lights.
During this time, houses are cleaned, lit with
traditional lamps and decorated with the colourful
kolam. After the morning prayers at the temple,
many Indians hold open houses to receive guests.
The festive season is also an excellent time to
savour traditional delicacies such as murukku and
sweet balls known as laddu.
 Healthy and tasty, Indian breads are
easy favourites for many.

Chicken Tandoori
Indian Breads Ingredients for the marinade :
Unleavened breads are the staple food for most Indians. They are healthy,
250 gm Yoghur t
tasty and come in a great variety from chapati, naan, thosai, roti to appam. 50 gm Ginger (paste)
These breads are usually eaten with your own selection of spicy curries, rich 50 gm Garlic (paste)
chutneys or exquisite sauces. Thosai and naan have become firm favourites 1 tbs Red chilli powder
1/4 cup Cooking oil
among Malaysians. Thosai is a crispy crpe made from a thick batter of rice 1 tsp Salt
flour and black gram dhal fermented overnight. Varieties of thosai include
Cooking ingredients :
masala thosai (thosai with potato filling) and egg thosai. Naan resembles
pita bread and can be eaten plain or stuffed with delectable fillings such as 1 Medium-sized chicken (cut)
vegetable masala, raisins, cheese or keema (a dry meat curry). Indian breads 2 tbs Salt
2 tbs Melted butter
are sold in most Indian and Mamak restaurants across Malaysia. 1 tbs Lime juice

Method :
Chicken Tandoori
This dish derives its name from the tandoor, a cylindrical clay oven in which it Mix well all the ingredients for marinating, then
is cooked. It is believed that cooking in a tandoor oven retains the juices and coat the mix all over chicken pieces and leave it
marinated for at least 6 hours. When it is ready
taste of the meat or bread, making it even more succulent. To make this dish, to cook, grill the chicken for about 15 minutes
chicken is marinated in yoghur t and luxuriously seasoned with garlic, ginger, until they turn golden red. Continuously turn
the chicken over each side. Finally, when it is fully
cumin, cayenne pepper and a host of other spices. It goes great with naan or cooked, serve in a bed of lettuce, garnish with
rice or can be savoured on its own with a mint sauce. Chicken tandoori can be lemon or lime wedges and fresh coriander leaves.
found in many Indian restaurants serving authentic Indian cuisine and Mamak As an alternative to the tandoor oven, you can
grill using the conventional oven or barbeque.
stalls around the country.

Chicken Tandoori

21
 Banana Leaf Rice

Banana Leaf Rice

A staple South Indian fare, the banana leaf rice features a mound of steaming plain rice with a
generous amount of spicy curry and accompanied by an assor tment of delicious side dishes, all
served on a banana leaf. Papadum, or crispy lentil crackers, yoghur t and pickles complete the
meal. Banana leaf rice is generally a vegetarian fare, but meat-based curries, deep-fried chicken
and fish are readily available. It is believed that the steam from the rice releases the banana
leaf s coating, which helps to ease digestion.

Briyani Rice
Briyani rice is an ambrosial Mughal dish that tastes as good as it smells. To ensure that every
grain of rice is infused with spices, it is first fried with ghee and spices such as cinnamon, ginger,
Briyani Rice saffron and garlic. Then it is cooked with meat stock and pieces of either chicken, mutton or
fish, and sometimes eggs. Although it is delicious just as it is, briyani rice is served with side
dishes such as curries or gravies, salads, pickles and papadum. This flavourful cuisine has also
made its way into the Malay culture, so much so that nowadays, it is the main menu served
during weddings and special occasions.

Nasi Kandar
Your visit to the Mamak restaurant would not be complete without trying the nasi kandar.
This signature Mamak fare originates from Penang. In the olden days, vendors used to balance
or kandar steel containers on their shoulders with a wooden bar while they walked around to
sell their food. Hence the name, nasi kandar.

Nasi kandar is typically plain rice served with a variety of curries and side dishes, anything
you fancy. Expect a plateful of rice accompanied by your choice of flavoursome deep-fried
chicken, cubed spleen, beef, squid, prawns or fish roe and a mixture of curries and other sauces.
Vegetable side dishes such as brinjal, ladies fingers, bitter gourd or cabbage salad are also
available. The dish is made complete with pickles and papadum.

Nasi Kandar

Tossing Roti Canai

22
 Murtabak

Mee Goreng Mamak

Roti Canai and Murtabak
Ingredients :
Roti canai is a favourite Malaysian breakfast item. This flatbread is composed
of fluffy dough made of flour, water, egg and ghee. The ar t of making roti canai 1 Large handful of yellow noodles
lies in the repeated kneading, folding, oiling, flattening and tossing of the dough 1/2 cup Oil
4 cloves Garlic, finely chopped
before cooking it on an oil-drenched flat skillet. Ideally, the pastry should be 1 Onion, chopped
crispy on the outside and soft inside. 1 Egg
1 tbs Red chilli paste
2 cup Potato, diced and boiled
Murtabak is a sample of true Mamak ingenuity. It is basically roti canai, layered 500 gm Firmly fried tofu cubes
and folded with luxuriously spiced minced meat and eggs. Visitors can also 1 cup Bean sprouts
3 tbs Ketchup
try the sardine murtabak. This delicious meal is served with curry as well as 2 tbs Soy sauce
pickled onions or cucumber. Nowadays, murtabak and roti canai can be found
Method :
anywhere from Mamak restaurants to Malay stalls, night markets and even in
the frozen food section in supermarkets. Boil noodles in hot water for 5 minutes until they
star t to slightly soften. Drain and set aside. Place
1 tablespoon of oil in hot wok first, then pour
in remaining oil. Add in garlic, onions, chilli paste,
Mee Goreng Mamak potatoes, egg, tofu and fry. Add noodles and stir,
then add bean sprouts and stir again. Season with
Mee goreng mamak is a sweet, spicy and savory dish of yellow noodles stir-fried ketchup and soy sauce to taste. Garnish with slices
in a thick mix of black soy sauce with eggs, tomatoes, chilli, potatoes, bean curd, of chilli, fried shallots or coriander sprigs. Serve
and vegetable fritters. Available at all Mamak outlets, it is great at any time of hot.

the day, and even if you are still up at three in the morning and feeling a little
peckish.

Mee Goreng Mamak

23
 Cendol

Cendol
This sweet treat is excellent on hot days. In a bowl of cendol, visitors willl find green
strands made from flour and pandan-flavoured water, along with red kidney beans,
glutinous rice or cream corn, and a mound of shaved ice drenched in a generous amount
of coconut milk. Drizzled with palm sugar syrup, cendol is a simply delicious desser t!

Making teh tarik is both art and science.
Teh Tarik
Dubbed the national drink, teh tarik, which literally means stretched tea, is a favourite local
pick-me-up. To many Malaysians, nothing beats hanging out with friends at the Mamaks and
talking over a glass of hot, frothy teh tarik. Preparing this special tea is both ar t and science.
There is a cer tain skill required to stretch the tea back and for th using two containers
without spilling a single drop. It is such an impressive ar t that annually, teh tarik brewers
come together to put their skills to test in various competitions. The stretching of the tea
actually helps to mix the ingredients better, thus enhancing its exquisite taste. The method
also helps to cool the tea down.

Teh Tarik

24
Savoury Nyonya Dishes
The fusion of cultures in Malaysia has led to the bir th of a unique race. The Baba and Nyonya community, generally known
as Peranakan or Straits Chinese, assimilate the Malay way of life especially in terms of speech, dressing and cooking, while
preser ving the ancestral Chinese traditions. The colourful culture and customs of the Baba and Nyonya also has traces of
Dutch, Por tuguese, British, Indian and Indonesian influences.

25

The Baba & Nyonya Heritage Museum
offers visitors a glimpse of the unique
Peranakan history and culture.
The intricate Nyonya kebaya is now
regarded as living art.
26
Over 600 years ago, Parameswara, the founder of
Melaka, developed a close alliance with the Chinese
Admiral Cheng Ho. When the Admiral visited
Melaka, he encouraged his people to stay and
marry the locals, resulting in the first generation
of Peranakan people. The assimilation of cultures
continued when the Chinese Princess, Hang Li
Po was betrothed to Sultan Mansur Shah (the
Fourth Sultan of Melaka) in 1459 AD as a tribute
to the good diplomatic relations between Melaka
and China. She brought with her an entourage
who later settled in Bukit China (now the largest
traditional Chinese cemetery outside of China).
Over time, they mingled with and married the
locals.
The Peranakan men are called Baba, while the ladies
are known as Nyonya. Although the Peranakan
people have adopted many Malay customs, their
Chinese names, traditions and religious beliefs are
preserved. Celebrations include Lunar New Year,
Moon Cake Festival and ancestry worship, although
some customs are more prevalent among the older
generation. They also have developed their own
unique dialect called Baba Malay, which is similar to
Malay but has a nuance of Hokkien.
The attire of Nyonya ladies is known as kebaya
an elegant, figure-hugging blouse matched with
a sarong. Although kebaya is traditionally worn
by Malay ladies, the Nyonya version has distinct
characteristics. They feature intricate embroidery
which displays floral or mythical animal designs such
as phoenix and dragons. These beautiful hand-made
blouses are regarded as art pieces and are coveted
for their elegance and feminine allure.
Nyonya cuisine, also called Lauk Embok Embok
is one of a kind. This luxuriously flavoured fare is
a marriage of Chinese cooking style with Malay
Ceramics and porcelain- ware are highly
valuable antiques for the Peranakan community.
ingredients and condiments. The cooking method
utilises a variety of spices, coconut milk, tamarind
and belacan.
The Nyonya ladies are fiercely proud of
their culinary heritage. Therefore, each dish is
painstakingly prepared to perfection. There are
distinct differences between the Penang and
Melaka Nyonya cuisines. The former is influenced
by Thai cooking, which results in tangy and more
piquant dishes, while the latter is largely inspired
by Malay and Indonesian styles of cooking. This
makes the food taste sweeter, richer and spicier.
Nyonya kuih or cakes, the best and most colourful
among the kuih varieties, are also popular
Malaysian desserts.
Peranakan crockery is as unique as the culture.
Authentic ceramic bowls, Chine blue porcelains,
ivory chopsticks and the multi-tiered Tiffin carriers
(known as mangkuk tengkat) are highly-priced
antiques and are usually kept within the family as
valuable heirlooms.
For a better understanding of the people and
culture, do visit the Baba & Nyonya Heritage
Museum in Melaka where visitors can see
plenty of historical and cultural items such as
the unique Baba and Nyonya furniture, ceramic
ware, clothes, jewellery and utensils. To sample
some authentic Nyonya cuisine, visit the various
specialty restaurants that line up the Peranakan
neighborhoods such as Gurney Drive in Penang
and Jonker Street in Melaka. Nyonya cuisine is also
available in Kuala Lumpur.
Fish Head Curry
 Curry Chicken Kapitan

Ingredients :
Curry Chicken Kapitan 1.5 kg Chicken, cut into chunks
A distinct Nyonya fare, this spicy curry makes a great accompaniment to 750 ml Coconut milk
125 ml Tamarind juice
rice, roti jala (Malay lacy pancake) or pulut kunyit (glutinous rice cooked with
1/2 Fresh coconut, grated
turmeric). Just as any Nyonya main dish, curr y kapitan is cooked with copious 1 - 2.5cm Cinnamon stick
amounts of ingredients and spices, par ticularly tamarind. As the story goes, 5 tbsp Vegetable oil
Salt to taste
this dish got its name when a Dutch sea captain asked one of his Indonesian
crew what is for dinner and the answer was Curr y, Kapitan. Dry spices :
2 tbsp Coriander seeds
1 tsp Nutmeg
2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 Star anise, whole
2 Cardamom pods

Wet spices :
10 Dried chilies, seeded and soaked
in warm water
4 cloves Garlic, sliced
10 stalks Shallots, sliced
1 Fresh turmeric, chopped
1 Fresh ginger, chopped
1 Belacan
Fried onion flakes
Fresh chilies, cut thinly

Method :
First, prepare the spice paste by grinding all the
dry spices into powdered form, then mash the wet
spices into a paste, adding the ground dry spices
last. Heat wok and pan fry the grated coconut until
it is lightly brown, then pound it in a mor tar until
it reaches the colour and consistency of brown
sugar. This is called kerisik. Next, heat oil in a wok
and saut the spice paste until fragrant. Add in
the chicken chunks and stir for about two minutes
until the spices coat the chicken chunks. Pour in
the coconut milk and tamarind water. Then add in
the cinnamon stick and allow to simmer uncovered
until the chicken is tender. Add in the kerisik and
salt to taste and continue to cook until the gravy is
thick. Serve in a large bowl, and garnish with fried
onion flakes and chilli slices.

27
 Ayam Pongteh

Ayam Pongteh
Ayam pongteh refers to chicken cooked with preserved soy bean paste, dark soy sauce,
palm sugar and potatoes. The blend of ingredients gives it a combination of sweet and
savoury taste. It is said that ayam pongteh tastes even better after being kept in the fridge
for a day or two, as the chicken chunks become infused with the flavours of the gravy.

Assam Curry Garoupa

This is a dish that epitomises a typical Nyonya fare. From tangy to spicy, sweet to sour, this
dish delights the taste buds with bursts of different flavours. A variety of ingredients are
used to make the assam curry gravy. Among them are tangy tamarind juice, which enhances
the taste of the fish. Other ingredients include shallots, garlic, galangal, candlenut, lemongrass,
Assam Curry Garoupa torch ginger, polygonum (laksa leaf), chilli, turmeric powder, belacan powder, chicken stock
and sugar. Assam curry garoupa is best savoured with a steaming plate of rice.

28
 Enche Kabin

Ingredients :
1 kg Chicken wing (drummettes)
Enche Kabin
Sometimes also spelled as inche kabin, this is a popular Penang Nyonya fare Spice paste as marinade :
of Hainanese influence. It is deep-fried chicken marinated in spices and
5 Shallots, pounded
coconut milk. Back in the British colonial days, this fluffy, flavourful deep-fried 2 tsp Chilli powder
chicken was served as a popular cocktail snack at par ties and get-togethers. 1 tbsp Coriander powder
1 tsp Cumin powder
Today, the tender and juicy fried chicken is a favourite among all, especially 1 tsp Fennel powder
children. It is excellent as a side dish for rice. 1/2 tbs Cinnamon powder
1/4 tbs Clove powder
1 tsp Turmeric powder
1 tsp Ground black pepper
1 1/2 tsp Salt
1 1/2 tsp Sugar
50 ml Thick coconut milk

Method :
Combine all the above, coat chicken well with
the mix and set aside for at least half a day or
preferably overnight in the fridge. When it is ready,
deep fry in hot oil. Serve with your favourite sauce
or dip.

29
 A variety of Nyonya kuih

Bubur Cha Cha Nyonya Kuih

The word kuih refers to an assor tment of cakes, snacks or dumplings. Mention
Ingredients :
kuih and chances are that Nyonya kuih would come to mind. Eaten as a
4 Small pieces of sweet potato, peeled desser t or snack, Nyonya kuih is especially popular for its variety of colours,
and cut into cubes
shapes and delicious taste. It is usually very sweet and starchy and made from
1 Medium-sized yam, peeled and cut
into cubes ingredients such as glutinous rice flour, tapioca, yam, sweet potato, green
2 cups Sugar pea flour, coconut, palm sugar and pandanus leaves. There is a wide array to
2 litres Water
3 Pandanus leaves (tear and tie into choose from, but the favourites include kuih angkoo (an orange-coloured
knots) dumpling containing sweet nut paste), kuih keria (sweet potato doughnut
500 ml Thick coconut milk
glazed with sugar), onde-onde (little pandanus-flavoured balls containing
Pinch of salt
Sago pearls (optional) melted palm sugar) and kuih lapis (layered steamed cake). Nyonya kuih is
easily available at eateries and even from peddlers.
Method :
Pour water into a pot and bring to boil. Add in
the pandanus leaves and boil for another five
minutes. Then add in the sweet potato and yam
Bubur Cha Cha
cubes. Add sugar and stir until it dissolves. Pour in A delicious and colourful desser t, this sweet porridge is made of sweet
the thick coconut milk and salt. Once it is boiling, potato and yam cubes, cooked with thick coconut milk, sugar, pandanus leaves
turn off the fire and leave it to cool.
and sago pearls. It is one of Malaysias most popular desser ts. It can be eaten
warm or cold, depending on personal preference.

Bubur Cha Cha

30
Enticing Portuguese Fusion
Centuries of European colonial conquests and intermarriages with the locals have given birth to a new community
known as Malaysian Portuguese. The enticing fusion of the East and West is evident in many areas, such as customs,
traditions, architecture, languages, arts and of course, cuisine.

31
 Acar Ikan (pickled salted fish) Enclaves of the Malaysian Portuguese community
can be found in the state of Melaka, particularly
in the areas of Ujung Pasir and Tengkera. Although
modern and progressive, the Malaysian Portuguese
are proud custodians of their customs and
traditions.
The Portuguese settlement in Ujong Pasir is
also the site of the famous Portuguese Square,
dubbed Mini Lisbon. It is where the Malaysian
Portuguese community come together for fun
and fiesta during festivals such as Festa San Pedro
and Festa San Juang. Regular cultural shows are
also held, displaying an array of colours and
traditional costumes. One of the most interesting
performances is the Branyo, a lively Portuguese
dance.
Porta de Santiago, or A Famosa fort
Wherever you turn in Melaka, you will find
remnants of the colonial era. Among the most
famous is the A Famosa fort, also known as
Porta de Santiago. It is one of the only surviving
Portuguese fortresses in Southeast Asia. Further
away is the Dutch Square, a popular tourist spot
with prominent landmarks such as the red-
coloured Stadthuys and Christ Church.
Gain an insight into Melakas amazing past at the
Light & Sound Show in Dataran Pahlawan. It is an
entertaining show that reenacts the history with
lights and sound effects, as well as narrations.
Malaysian Portuguese speak a language known
as Creole Portuguese. It is a mix of Portuguese,
accented with Malay, Indian, Chinese, English and
even Arabic words. Some Malaysian Portuguese
fare have Malay names such as laksa, satay goreng
(fried satay), acar (pickle), assam, kobis gulung
(rolled cabbage) and sambal.
Branyo, the traditional Portuguese dance
32
Just like their language, Malaysian Portuguese food
is a mix between traditional Portuguese recipes,
with traces of Dutch, British, and local ingredients.
Influences of Malay, Chinese, Indian and Nyonya
styles of cooking can also be seen.
Malaysian Portuguese have a liking for spicy
food, particularly chilli. Their love for fiery food is
evident in their most popular dish, the curry debal
which is characterised to be searingly spicy due to
the generous use of dried chillies.
Being largely a seafaring community, a culture
that traces back to their Portuguese ancestry,
the cuisine and condiments of the Malaysian
Portuguese are mainly seafood-based. Among
the popular dishes are acar ikan (pickled salt fish),
tuna mornay (a baked tuna and cheese casserole),
prawn bastador, and their signature cincaluk
(fermented shrimp sauce).
Just like the Nyonya ladies, the Malaysian
Portuguese women are tremendously proud of
their culinary heritage and they tend to guard their
recipes, which are regarded as family heirloom,
zealously. So, if you ever come across a Portuguese
restaurant or luckier still, are invited for dinner by
a Malaysian Portuguese family, brace yourself for a
fiery gastronomic adventure!
Cincaluk, a fermented shrimp sauce.
It has a distinct smell, but is tasty nonetheless!
 Devils Curry

Ingredients :
1.5 kg Chicken, cut into pieces
10 Fresh red chillies, cored, seeded and
Devils Curry
chopped
Devils curry, also called curr y debal, is as hot and fiery as its name suggests. 5 cm Fresh ginger, chopped
Cooked in a rich blend of spices with a liberal amount of chillies, this dish 6 Shallots, chopped
3 cloves Garlic, chopped
will spark up ones appetite and leave the taste buds tingling. In the Malaysian 1 tbs Ground coriander
Portuguese community, this dish is usually served during Christmas feasts and 1/2 tsp Ground turmeric
8 Candlenuts or cashew nuts
on special occasions. And, they believe that it is not devils curry until the one
6 tbs Vegetable oil
eating it breaks out in sweat. Now, thats one hell of a curry! 1 tsp Black mustard seeds, lightly crushed
300 gm Small potatoes, halved
2 tsp Mustard powder
2 tbs Rice vinegar
1 tbs Dark soy sauce

Method :
Place chillies, ginger, chopped shallots and garlic,
coriander, turmeric and nuts in a blender and
mix into a paste. In a large wok or saut pan,
heat oil over medium high heat. Add sliced
shallots and garlic and fry until lightly brown.
Stir in spice paste and cook for about 5 minutes,
stirring occasionally. Add mustard seeds, stir once
or twice then add chicken. After the chicken
is cooked, add potatoes and 550 ml of water.
Bring to a boil, cover, and then leave it to simmer
for 15 minutes. Stir together mustard, vinegar
and soy sauce. Stir into pan, cover and cook for
another 15-20 minutes, stirring occasionally, until
chicken is tender.

33
 Itik Teem

Itik Teem
Itik teem is basically a salted vegetable and duck stew. Duck meat is cooked with
pickled cabbage, sour plum, tamarind and tangerine peel. In the original non-halal
recipe, this dish is made of pork legs or spare ribs and cooked with spices such as
black pepper and star anise. Sherry or Snow Pear Wine is added to give it an extra
zing.

Itik teem is sometimes regarded as Nyonya fare but when it comes to Melakas
cuisines, no one can really tell for sure as some dishes transcend cultural borders.
Possessing a milder taste, itik teem is definitely a refreshing break from the regular
hot and fiery Malaysian Por tuguese fare. It is a special dish for both cultures,
normally served during Chinese New Year reunion dinners in the Peranakan
household, and Christmas in the Malaysian Por tuguese home.

Chicken Vindaloo

Chicken Vindaloo
In the authentic Por tuguese recipe, the main ingredient is pork, cooked with red
wine and garlic. Over time, the recipe has been modified to suit local taste by
substituting the pork with chicken, lamb or mutton. More ingredients and spices
such as ginger, coriander, paprika and cumin are added, along with a potent amount
of chillies. Vindaloo is very popular among Malaysians.

They are also in fact, a staple feature in Indian restaurants all over the world. This
dish is strongly associated with Indian cuisine, par ticularly Goan, as Goa was a
Por tuguese colony.

34
Exotic Ethnic Fare
Sabah and Sarawak are splendid destinations to enjoy majestic natural attractions, unique cultures as well as rare flora
and fauna. With a population that is diverse and colourful, the various ethnic communities of Sabah and Sarawak bring
to the table an endless buffet of exotic culinary delights.

35

Sabah holds many treasures above
and underwater.
Sago grubs are considered a
delicacy in Sabah and Sarawak.
Mount Kinabalu, one of the highest
peaks in Southeast Asia.
36
Located on the northeastern tip of Borneo, Sabah
is home to more than 30 ethnic communities
speaking 80 different dialects. Its landscape of vast
virgin rainforests and rugged terrain is crowned by
Mount Kinabalu, Malaysias first UNESCO World
Heritage Site. It stands majestically at 4, 095.2
metres. The highlands around Mount Kinabalu
produce the famous Sabah Tea.
The forests and national parks within Sabah are
excellent mountain hiking and jungle trekking
destinations and they are also well-known for their
incredible biodiversity. These verdant rainforests
boast a number of rare animals and botanical
species including wild orchids, ferns, pitcher plants
and Rafflesia, the worlds largest flower. Nestled
within the lush jungles is the famous Sepilok
Orang Utan Rehabilitation Centre that provides
an opportunity for visitors to see and learn about
the great apes.
Scattered beyond the coasts of Sabah are
breathtaking marine parks, boasting some of the
best dive sites in the world. Its beautiful islands
such as Sipadan, Mabul, Layang Layang, Lankayan
and Kapalai, just to name a few, beckon tourists
with clear, warm waters teeming with coral reefs,
turtles and colourful fishes.
Visitors to Sabah can also enjoy an intriguing
spectrum of culture, customs and cuisine. The
largest ethnic group here is Kadazandusun. Every
year, Tadau Kaamatan or the harvest festival is
celebrated throughout Sabah on a grand scale.
It is a delightful showcase of local music, food,
costumes and cultures.
Sabah offers a variety of culinary delights that
will tempt the taste buds of adventurous visitors.
Delicacies include a sticky sago paste called
nantung or ambuyat and kelupis made of glutinous
rice. Besides rice, sago is also a staple food for the
Kadazandusun people and no part of the sago
tree is spared, even the fat, wriggly, protein-rich
grubs living in them. The sago grubs are called
butod or siat, and are considered a highly-prized
delicacy amongst the natives.
The Monosopiad Cultural Village, located just
13km from Kota Kinabalu provides visitors with a
glimpse of the history, traditions and culture of the
Kadazandusun people. Cooking demonstrations
are also held here, giving visitors an opportunity to
savour exotic dishes and learn about indigenous
specialties. Places such as the Heritage Village and
Sabah State Museum exhibit replicas of traditional
houses found throughout Sabah, complete with
their kitchenware and herb gardens. Dont miss
a trip to the Rungus Longhouse where visitors
will be introduced to the lifestyle and interesting
cuisine of the Rungus people.
Wild fruits and ferns from the jungle play an
important role in the local fare. The wild mango
found abundant in Sabah is called bambangan and
it is the essential souring ingredient in hinava, a
local raw fish salad. Other must-try items include
the unique red-fleshed durian, which is said to be
found only in Sabah, as well as Sabah Veggie. Most
of these fresh produce can be found in a tamu or
open-air market.
Other local favourites include amplang or fish
crackers, kuih cincin, a local ring-like biscuit with
palm sugar filling, as well as the aromatic local
coffee, Tenom Coffee.
Tamu offers fresh jungle produce.
 Hinava

Mee Tuaran
Mee Tuaran is a popular hawker dish in Sabah. Whats special about this dish is that its
noodles are made from egg yolk and flour which, when fried, produces a cer tain aroma and
texture. This simple noodle meal is usually topped with a hear ty garnishing of roasted pork
or chicken and local greens such as sawi (mustard green).

Hinava
Similar to the Chinese yee sang, hinava is a specialty of the Kadazandusun community in
Sabah. It is made of slivers of mackerel (tenggiri), chillies, shredded ginger and slices of
shallots, sprinkled with lime juice and a special ingredient - grated seeds of wild mango that
is indigenous to Sabah - called bambangan. It is the citric acid from the lime that actually
helps to cook the fish.

Mee Tuaran
Ambuyat
Ambuyat, sometimes also called nantung, is a thick gluey porridge made of sago, tapioca or
rice. The sticky mass is rolled or twirled around a chopstick, and dipped in a tasty sauce. It is
a favourite among the Kadazan and Murut people of Sabah and the Bisaya of Sarawak.

Kelupis
Kelupis is a delicious traditional dish of the Kedayan community in Sabah. It is made of
glutinous rice, wrapped in fragrant leaves called daun nyirik and cooked in coconut milk. Said
to taste like lemang, kelupis goes well with rendang and curry.

Ambuyat

37

The colourful Kek Lapis is a work of art.
The amazing razor-sharp pinnacles at
Gunung Mulu National Park.
38
The largest state in Malaysia, Sarawak is an
excellent destination to enjoy nature, adventure
and culture. Sarawak is endowed with a vast
expanse of tropical rainforest within which abides
an abundant and unique ecosystem. It is a land
filled with meandering rivers, cascading waterfalls
and mystical caves. Sarawak is also home to more
than 40 ethnic communities, each with their own
language, lifestyle, food and traditions.
Visitors to Sarawak can enjoy a variety of
unforgettable adventures. One can choose to go
caving, jungle trekking or mountain biking. A visit
to the many national parks offer the opportunity
to witness rare and unique attractions. The
magnificent Gunung Mulu National Park, a
UNESCO World Heritage Site, houses several
extensive limestone caves. The most impressive is
the Sarawak Chamber, the biggest cavern in the
world, which can accommodate several Boeing
aircrafts! Other interesting activities include
observing orang utans at the Semenggoh Orang
Utan Rehabilitation Centre, bird-watching at
Bako National Park or exploring Niah Caves,
the archaeological site of 40,000 year-old human
remains.
If a leisure holiday is what visitors choose, Kuching
city offers a number of interesting sights. The
Kuching Waterfront, Sarawak Museum and the
Main Bazaar shopping area are among the
must-visit spots. The award-winning Sarawak
Cultural Village, situated at the foothills of the
legendary Mount Santubong, is a one-stop
destination to explore the states rich cultural
diversity. Traditional dwellings, costumes,
Pua Kumbu (a textile made by the Iban
community), woodcarvings and traditional cakes
are among the attractions here.
Visitors who are keen to explore the culinary
delights will find an assortment of irresistible
dishes, offering delightful surprises and unique
tastes. Tuck into a steaming bowl of noodle dishes
such as laksa Sarawak, mee sua and mee kolok at
the city restaurants. Beyond the bustling cities,
a range of exotic dishes that are not commonly
found in restaurants whet the appetite. Take your
pick from bamboo clams called ambal, manok
pansoh (chicken cooked in bamboo) or umai (a
raw fish salad). For a taste of special homemade
entres, a homestay programme is strongly
recommended.
A specialty in Sarawak is the fragrant highland rice
called beras Bario. It has long been regarded as one
of the finest in the world. The rice is so special and
expensive that it is only eaten by the long house
chief during special occasions. Another specialty is
tuak, a rice wine that is popular during the Gawai
Dayak Harvest Festival.
Sarawak is famous for tabaloi, a sweet biscuit made
of desiccated coconut, sago and sugar. It can be
found at almost any shop or bazaar.
Visitors should not miss an opportunity to try
the famous Sarawak layer cake or kek lapis. It is
regarded as edible works of art for its colourful,
intricate pattern and the patience required to
make it. Although expensive, (a cake can easily
fetch up to RM150.00 depending on the layers
and design) they are a common feature in a Malay
household during Hari Raya Aidilfitri.
Bubur pedas, a spicy porridge and Midin, a local
fern, are among other local favourites.
At the Sarawak Cultural Village,
visitors can witness the making of
intricate textiles such as Pua Kumbu.
 Laksa Sarawak
Laksa Sarawak Ingredients :
Sarawaks signature dish, laksa Sarawak, is a very popular fare and is easily
available in most eateries. It is unlike any laksa or noodle dish found anywhere 350 gm Sarawak laksa paste
2 ltrs Chicken stock
else in Malaysia. Its thick gravy is not made of fish or prawns, but offers an 250-300 ml Thick coconut milk
interesting combination of coconut milk, candlenut, chilli, garlic, tamarind, 400 gm Vermicelli
belacan and ground coriander. The tasty gravy is generously poured over a Toppings :
bowl of beehoon (rice vermicelli) and topped with prawns, shredded chicken,
sliced omelette, bean sprouts, and chopped Chinese celery. It is usually served 50 gm Bean sprouts, blanched
100 gm Chicken breast fillet, cooked and
with roasted chilli sambal. This dish is affordably priced, but definitely rich in shredded
flavour. 5 Large prawns, cooked and
shelled

Garnishing :
2 eggs, made into an omelette and shredded
2 stalks of coriander leaves, chopped
3 calamansi (limau kasturi) limes, halved

Method :
For the gravy, boil the laksa paste in chicken stock
for 15 minutes. Strain into a pot. Add the coconut
milk and stir until it is well mixed. Season with salt
and sugar to taste. Then, soak the vermicelli in hot
water until soft. Place noodles in a bowl and add
the toppings in the order listed. Pour the hot laksa
gravy over. Garnish with the shredded omelette,
coriander and lime halves. Serve hot with chilli
sambal.

39
Manok Pansoh

Manok Pansoh
The Ibanese manok pansoh or bamboo chicken is a dish made from pieces
of chicken stuffed into a hallowed bamboo together with other ingredients
such as mushrooms, lemongrass and tapioca leaves. It is cooked with rice wine
(optional) over an open fire. This healthy and natural way of cooking helps
to retain all the flavours and natural goodness of the meat, while infusing the
gravy with the delicate aroma of lemongrass and bamboo.

Mee Kolok
Most of the noodle dishes in Sarawak such as laksa and mee kolok were first
introduced by the Chinese. Resembling the popular dry wantan noodle, mee
kolok features blanched dry egg noodles which look like ramen. It is tossed in
lard and light soy sauce and topped with shredded meat, par ticularly pork, or
chicken for a halal fare. It can be savoured at any time of the day.

Mee Kolok Umai

Umai is a traditional Melanau dish. This tangy, savoury salad consists of raw
fish, finely sliced onions and chilli, sprinkled with black pepper, salt and lime or
tamarind juice. It is usually eaten with sago pearls or toasted sago. Traditionally,
the Melanau fishermen of Sarawak take umai out to sea as their lunch.
But nowadays, one can easily find this dish in local restaurants or hotels in
Sarawak.

Umai

40
Useful Information
This section provides comprehensive information on the popular places to dine, the various types of cooking classes
available in the country as well as other necessary details to make a visit to Malaysia smooth and enjoyable.

41
Eating Out
There is a wide range of dining options in Malaysia. From exclusive restaurants to casual open-air eateries, visitors will find an endless
array of places that will titillate their taste buds.

Toh Lee Restaurant

KUALA LUMPUR Chinese
1st Floor, Hotel Nikko Kuala Lumpur
Ah Yat Abalone Forum 165, Jalan Ampang
Malay 50450 Kuala Lumpur
Life Centre
20 Jalan Sultan Ismail Tel: 03-2161 1111 / 2782 6128
Aseana Caf Bar
G 15, Ground Floor, Suria KLCC 50250 Kuala Lumpur
Tel: 03-2166 3131 Zenith (Halal Chinese)
Kuala Lumpur City Centre Block B, 3-LG-1, Megan Salak Park
50888 Kuala Lumpur Jalan 1/125E, Taman Desa Petaling
Tel: 03-2382 0395 Celestial Court
Sheraton Imperial, Level 3 Kuala Lumpur
Jalan Sultan Ismail, 50250 Kuala Lumpur Tel: 03-9056 3668
Atmosphere 360 o Revolving Restaurant
@ KL Tower Tel: 03-2717 9988
Nyonya
TH02, Kuala Lumpur Tower
Jalan Puncak, off Jalan P. Ramlee Chef Choi
159, Jalan Ampang, 50450 Kuala Lumpur Nyonya Colours
50250 Kuala Lumpur Lower Ground Floor
Tel: 03-2020 2121 Tel: 03-2163 5866
Website: www.chefchoi.com.my The Gardens, Mid Valley City
Kuala Lumpur
Bijan Bar & Restaurant Tel: 03-2287 0087
No. 3 Jalan Ceylon, 50200 Kuala Lumpur Chef Rasa Sayang
Tel: 03-2031 3575 104-106, Jalan Imbi, 55100 Kuala Lumpur
Tel: 03-2144 1193 Precious Old China
Restaurant and Bar
Enak Kuala Lumpur Lot M2, Central Market
LG2, Lower Floor, Starhill Galler y Chinatown Pavilion
25 & 27, Jalan Hang Lekir Jalan Hang Kasturi, 50050 Kuala Lumpur
181 Jalan Bukit Bintang, 55100 Kuala Lumpur Tel: 03-2273 7372
Tel: 03-2141 8973 50000 Kuala Lumpur
Tel: 03-2070 9284
Indian
Ibunda Fine Dining
251, Jalan Bukit Bintang, 55100 Kuala Lumpur Chuai Heng Restaurant
231, Jalan Bukit Bintang Bombay Palace
Tel: 03-2142 4115 215, Jalan Tun Razak, 50450 Kuala Lumpur
55100 Kuala Lumpur
Tel: 03-2141 5666 Tel: 03-2145 4241
Kelantan Delights
Level 1, Sooka Sentral Chutney Mary Restaurant and Bar
Jalan Stesen Sentral 5 Chynna
Hilton Kuala Lumpur 21-G, Jalan Telawi 2
50470 KL Sentral, Kuala Lumpur Bangsar, Kuala Lumpur
Tel: 03-2785 1945 3, Jalan Stesen Sentral
50470 Kuala Lumpur Tel: 03-2282 9923
Songket Restaurant Tel: 03-2264 2264 / 2515
Malabar Palace
No. 29, Jalan Yap Kwan Seng Har tamas Shopping Centre
50450 Kuala Lumpur Lai Po Heen
Mandarin Oriental 60, Jalan Sri Har tamas, 50480 Kuala Lumpur
Tel: 03-2161 3331 Tel: 03-6201 0792
Kuala Lumpur City Centre (KLCC)
Rebung 50088 Kuala Lumpur
Tel: 03-2179 8885 Passage Thru India
Lorong 4-2, Lorong Maarof 235, Jalan Tun Razak, 55100 Kuala Lumpur
Bangsar Park, 59100 Kuala Lumpur Tel: 03-2145 0366
Tel: 03-2283 2119 Shang Palace
Shangri-La Hotel Kuala Lumpur
11, Jalan Sultan Ismail, Kuala Lumpur Spice Garden Imperial
Riverside Caf 205, Jalan Bukit Bintang, 55100 Kuala Lumpur
Level 2, Menara Dato Onn Tel: 03-2074 3904
Tel: 03-2142 2220
Putra World Trade Centre
45, Jalan Tun Ismail, 50746 Kuala Lumpur Si Chuan Dou Hua
Lower Lobby, Parkroyal Kuala Lumpur Sri Ananda Bahwan Restaurant
Tel: 03-2614 6261 / 6262 No. 26, Jalan Bangsar Utama 1
Tel: 03-2782 8303
Bangsar Utama, 59100 Kuala Lumpur
Saloma Theatre Restaurant Tel: 03-2284 4170
Malaysia Tourism Centre (MaTiC) Tai Thong Grand Restaurant
139, Jalan Ampang, 50450 Kuala Lumpur Lot 26, 10074-10076A
Section 46, Jalan Ampang Sri Nirwana Maju Restaurant
Tel: 03-2161 0122 No. 43, Jalan Telawi 3, Bangsar Baru
50450 Kuala Lumpur
Tel: 03-2161 9188 59100 Kuala Lumpur
Verandah Restaurant Tel: 03-2287 8445
Carcosa Seri Negara, KL Lake Gardens
Persiaran Mahameru, 50480 Kuala Lumpur Tai Thong Grand Restaurant
Ground Floor, Odeon Club Mamak
Tel: 03-2282 1888
Jalan Ambong Kanan 1
Kepong Baru, 52100 Kuala Lumpur Kg. Pandan Restaurant
Restoran Warisan No. 42B, Jalan Thever, Kampung Pandan
No.29 Jalan Raja Tel: 03-6257 7918
55100 Kuala Lumpur
Dataran Merdeka Tel: 03-9284 5837
50050 Kuala Lumpur

42
Maju Curry House Kafe Bawang Merah Maharaj
Jalan Mega Mendung 12A, Jalan SS12/1A Level P1 (Penthouse)
off Jalan Klang Lama, Kuala Lumpur 47500 Subang Jaya 1B, Jalan Yong Shook Lin
Selangor Menara Choy Fook On
Nasi Kandar Pelita Restaurant Tel: 03-5621 6100 46050 Petaling Jaya
No. 149, Jln. Ampang, Selangor
50450 Kuala Lumpur Restaurant Tasik Indah Tel: 03-7968 5515
Jalan Indah
Pulau Pinang Kayu Nasi Kandar Taman Tasik Tengah Vegetarian
Restaurant Section 14
No. 86-1, Jln Burhanudin Helmi 40100 Shah Alam Chef Low Organic Kitchen
Taman Tun Dr. Ismail Selangor C-G-43, Block Camilia
60000 Kuala Lumpur Tel: 03-5519 8388 / 5519 9388 10 Boulevard
Tel: 03-7725 4767 / 3767 Sprint Highway, PJU 6A
Chinese 47400 Petaling Jaya
Restoran Insaf Selangor
116, Jln. Tuanku Abdul Rahman Canton-I Restaurant Tel: 03-7725 7154
50100 Kuala Lumpur (non-halal)
Tel: 03-2693 9737 G208, 1Utama Shopping Centre Organic Vegetarian Fresh Mart
Bandar Utama & Restaurant
Syed Restaurant Selangor 17 & 19, Jalan SS 18/1B
No. 44, Persiaran Ara Kiri Tel: 03-7729 7888 47500 Subang Jaya
Bangsar, 59100 Kuala Lumpur Selangor
Tel: 03-2093 3786 Cheng Ho Court Tel: 03-5636 2468
Mines Wellness Hotel
Vegetarian Jalan Dulang
43300 Seri Kembangan PUTRAJAYA
Annalakshmi Selangor
The Temple of Fine Ar ts Tel: 03-8943 6688 ext 1311 Putrajaya Seafood
114-116, Jalan Berhala, Brickfields Taman Botani Putrajaya
50470 Kuala Lumpur Melaka Street Restaurant Precinct 1, 62000 Putrajaya
Tel: 03-2272 3799 34, Jalan SS 2/66 Tel: 03-8889 1188
47300, Petaling Jaya
Cameleon Beancurd Selangor Samudera
No. 1, Jalan Thamboosamy Tel: 03-7873 6232 No 2, Jalan P8, Putrajaya Lake Club
Off Jalan Putra Website: www.melakastreet.com Precinct 8, 62250 Putrajaya
Kuala Lumpur Tel: 03-8889 5008
Nyonya Colours
Gandhis Vegetarian Restaurant F65, 1st Floor Medan Ikan Bakar Seri Empangan
28, Jalan Scott Lebuh Bandar Utama Taman Seri Empangan
50470 Brickfields 1 Utama Shopping Centre (Old Wing) Precinct 5, 62250 Putrajaya
Kuala Lumpur 47800 Bandar Utama
Selangor
Kechara Oasis Tel: 03-7728 2288 PERAK
85, Jalan Loke Yew
Kuala Lumpur Oversea Restaurant Malay
Plaza Armada
Mama Sayang Vegetarian Nyonya Lot 28, Ground Floor Doli Kuey Teow Goreng
Restaurant Lorong Utara C No. 5 Regat Tupai
No. 21, Jalan Desa Petaling Jaya 34000 Taiping, Perak
Off Old Klang Road Selangor. Tel: 05-841 0525 / 016-553 8024
58000 Kuala Lumpur Tel: 03-7956 1029
Tel: 03-7784 6651 Mee Rebus Ramli
Oversea Restaurant No. 767, Jalan Kuala Kangsar
Sangeetha Vegetarian Restaurant G1-4, Ground Floor 31400 Ipoh, Perak
Palace Hotel Subang Parade Tel: 05-547 2026
40-46 Jalan Masjid India, Kuala Lumpur No. 5, Jalan SS16/1
Tel: 03-2694 4233 Subang Jaya Mee Banjir Udang Mak Teh
Selangor. Batu 9 Kampung Tebok, Jalan Matang
Sangeetha Vegetarian Restaurant Tel: 03-5632 6676 34750 Matang, Taiping, Perak
No. 65, Lebuh Ampang, 50100 Kuala Lumpur Tel: 05-858 1253 / 017-514 8839
Tel: 03-2032 3333 Teluk Gong Seafood Restaurant
No. 705, Jalan Udang Galah Nasi Ayam Fauziah Restaurant
Saravana Bhavan 42000 Klang No. 78, Jalan Mustapha Al-Bakri
52, Jalan Maarof, Bangsar, 59100 Kuala Lumpur Selangor 30300 Ipoh, Perak
Tel: 03-2287 1228 / 1229 Tel: 03-3134 1918 Tel: 012-533 4445

Saravana Bhavan West Lake Garden Nasi Lemak Ayam Kampung

No. 196, Jalan Tun Sambanthan (non-halal) Restaurant
50470 Brickfields, Kuala Lumpur Lobby Level, Persiaran Lagoon No. 43, 45 Jalan Ali Pitchay
Tel: 03-2260 3755 Sunway Resor t Hotel & Spa 30030 Ipoh, Perak
Bandar Sunway Tel: 05-254 4318 / 016-545 9000
Radheys Pure Vegetarian Selangor
No. 7, Lorong Padang Belia Tel: 03-7492 8000 Tasek Raban Restaurant
50470 Brickfields, Kuala Lumpur PT58964, Jalan Kompleks Sukan
Tel: 03-2272 5227 Indian 31400 Ipoh
Tel: 017- 417 7223 / 017-534 4971
Archana Curry House
SELANGOR No. 62, Jalan Tengku Kelana Simpang Tiga Restaurant
41000 Klang DG, Greentown Square
Malay Selangor Jalan Dato Seri Ahmad Said
Tel: 03-3373 1867 30450 Ipoh, Perak
Bayu Timor Restaurant Tel: 05- 255 1220
13, Jalan SS24/8 Gem Restaurant
Taman Megah No.3, Jalan Gasing 7986 Laksa Pak Ngah
47301 Kelana Jaya 46000 Petaling Jaya Belakang SMK Tsung Wah
Selangor Selangor Jalan Dato Sagor
Tel: 03-7804 2960 Tel: 03-7783 4345 33000 Kuala Kangsar, Perak
Tel: 012- 684 7986
Chili Padi Restaurant Kanna Curry House
No. 47, Ground Floor No. 29, Jalan 17/45 Teratak Warisan Kampung
Jalan 1, Street 116D 46400, Petaling Jaya Kuala Kangsar
Jalan Kuchai Lama Selangor No 43, Bandar Baru
58200 Kuchai Lama Tel: 03-7958 4814 33000 Kuala Kangsar
Selangor Tel: 016- 558 4955
Tel: 03- 7987 6223 43
 Cenderawasih Restaurant Premas Curry House Restaurant Evergarden
Jalan Kuala Gula No. 2241, Jalan Batu Sinar Evergreen Laurel Hotel
34350 Kuala Kurau, Perak Taman Bandar Baru 53, Persiaran Gurney, 10250 Penang
Tel: 05- 890 1866 / 013- 489 3635 31900 Kampar, Perak Tel: 04-226 9988
Tel: 05-465 1738 / 012-519 3873
Hj. Sharin Low Grand Restaurant Feringhi Garden Restaurant
No. 14& 14A, Persiaran Greenhill Seafood 34-C, Batu Ferringhi, George Town
30450 Ipoh, Perak 11100 Penang
Tel: 05- 241 2472 / 017- 618 7158 Greentown Seafood Restaurant Tel: 04-881 1193
No. 137, Jalan Sultan Abdul Jalil
Assam House Restaurant Greentown Golden Pheonix
No. 29 Persiaran Greentown 4 30450 Ipoh, Perak Hotel Equatorial Penang
Greentown Business Centre Tel: 05-242 1300 1, Jalan Bukit Jambul
30450 Ipoh, Perak Bayan Lepas, 11900 Penang
Tel: 05-243 7851 Pusing Public Restaurant Tel: 04-632 7000 / 7900 / 644 8111
G 57-65, Jalan Verasamy
Chinese 30300 Ipoh, Perak May Garden Palace Restaurant
Tel: 05-241 9348 70, Penang Road
Foh San Restaurant 10000 George Town, Penang
No. 51, Jalan Leong Sin Nam Ipoh East Ocean Seafood Tel: 04-261 6435
30300 Ipoh, Perak Restaurant
Tel: 05-254 0308 41A, 41-1 & 41-2 Indian
Jalan Sultan Azlan Shah Utara
Greentown Dim Sum Taman Ipoh Selatan Gem Restaurant
No. 10, Persiaran Greentown 4 31450 Ipoh, Perak 66, Bishop Street
Greentown Avenue Tel: 05-545 3768 10200 George Town, Penang
30450 Ipoh, Perak Tel: 04-262 4070
Tel: 05-255 2010 / 012-569 8876 Ipoh Unique Seafood Restaurant
Tingkat Bawah, Menara MH Medan Ipoh Palace D India
Onn Kee Restaurant 1G, Medan Ipoh Bestari 5 M/L, Jalan Tanjung Tokong
No. 48, Jalan Yau Tet Shin 31400 Ipoh, Perak 10470 Penang
30000 Ipoh, Perak Tel: 05-548 6010 Tel: 1-800-88-9787
Tel: 016-422 8126
Garden Seafood Restaurant Passions of Kerala
Tuck Kee Restaurant No. 7-8, Jalan Wangsa Utama 102, Lot C3, New World Park
1&3 Jalan King, Off Jalan Pasir Pinji Taman Wangsa Jalan Burmah, 10050 Penang
31650 Ipoh, Perak 36000 Tanjong Malim, Perak Tel: 04-227 2550
Tel: 05-255 3870 Tel: 05-458 3398
Sri Ananda Bahvan Restaurant
SLHF (San Lei Hau Fook) Restaurant Poh Long Banquet Hall Restaurant Multi Cuisine Garden Restaurant
No. 96 Jalan Raja Permaisuri Bainun No. 938, Jalan Maharajalela No. 14, Jalan Tanjung Bungah
30250 Ipoh, Perak 36000 Teluk Intan, Perak 11200 Penang
Tel: 05-241 1468 Tel: 05-622 8252 Tel: 04-890 9771

Indian/Indian Muslim Ikan Bakar DMuara Restaurant Mamak

Jalan Titi Panjang
Ipoh Padang Curry House 32200 Lumut, Perak Hameediyah Tandoori House
No. 91-93 Jalan Ekram Tel: 017-580 7669 / 017-556 1327 164, Campbell Street
30450 Ipoh, Perak 10200 George Town, Penang
Tel: 019-511 5137 Soon Lee Seafood Restaurant Tel: 04-261 1095
No. 11,13, 15 Jalan Swee Aun
M. Salim Restaurant 34000 Taiping, Perak Kashmir Restaurant
No. 75, Jalan Baharu Tel: 05-807 6624 / 6625 Oriental Hotel Basement
Off Jalan Tokong 105, Penang Road
31650 Ipoh, Perak 10000 Penang
Tel: 05-255 5786 PENANG Tel: 04-263 7411 / 250 0103

Nasi Kandar Vanggey (Kedai Kopi Yong Malay Restoran Kapitan

Suan) No. 49, Chulia Street
No. 2, Jalan Yang Kalsom CRC Restaurant 10200 Penang
30250 Ipoh, Perak Jalan Padang Victoria, 10400 Penang Tel: 04-264 1191
Tel: 05-254 4314 / 016-517 0892 Tel: 04-228 9787 / 229 9155 / 228 3787
Restoran Kassim Mustafa (M) Sdn
Pakeeza Restaurant Puncak Mutiara Caf Bhd
No. 15-17, Jalan Dato Seri Ahmad Said Lot 179, MK 3 12, Chulia Street
30450 Ipoh, Perak Kampung Pelet 10200 George Town, Penang
Tel: 05-241 4243 14400 Bukit Mer tajam, Penang Tel: 04-263 4592
Tel: 1-700-81-9595 (Hotline)
JS Palace Restaurant Restoran Tajuddin Hussein
No. 87, Jalan Pengkalan Utama 1 Restoran Nasi Sila Lahar Kepar 45-63, Queen Street
Taman Pengkalan Utama Kampung Lahar Kepar 10200 George Town, Penang
31650 Ipoh, Perak 13200 Kepala Batas, Penang
Tel: 05-322 2001
Restoran Pen Mutiara
Samy Restaurant Wisma Nelayan
No. 70, Main Road Pelabuhan LKIM Batu Maung
32100 Chemor, Perak 11960 Bayan Lepas, Penang
Tel: 05-201 4066 Tel: 04-626 4615

M Gulam Rasul Restaurant Restoran Pen Mutiara

Lot 7717, Jalan Changkat Jong 17 & 19, Jalan Selat
36000 Teluk Intan, Perak 12000 Taman Selat
Tel: 05-621 1621 / 019-522 8103 Butterwor th, Penang
Tel: 04-310 1759
Mastan Ghani Restaurant
No. 27, Taman Intan Nova Chinese
Jalan Kampung Bahagia
36000 Teluk Intan, Perak Ang Hoay Lor
Tel: 05-622 6644 / 012-388 2608 Jalan Brick Kiln, Penang
Tel: 04-262 4841

China Muslim Restaurant (CMR)

70-01-12A & 14, DPiazza Mall
Jalan Mahsuri
11900 Bayan Baru, Penang
44 Tel: 04-644 3718
Seafood
Ocean Green Restaurant & Seafood
48F, Jalan Ahmad Shah
10050 George Town, Penang
Tel: 04-226 2681 / 227 4530
Oriental Seafood Gurney Restaurant
42, Gurney Drive
10250 George Town, Penang
Tel: 04-890 4500
Restoran Seri Idaman
Jalan Teluk Tempoyak
Batu Maung
11960 Bayan Lepas, Penang
Tel: 04-626 6985
Hawker Food (Variety)
Gurney Drive (Persiaran Gurney)
Penang
Padang Brown Food Court
Jalan Anson
10400 Penang
New World Park Penang
29 & 31, Lorong Swatow
10050 George Town, Penang
Tel: 04-226 1199 / 228 8877
Vegetarian
Lilys Vegetarian Kitchen
170-06-01,Gurney Plaza
Gurney Drive 10250, Penang
Tel: 04-222 8222
Lilys Vegetarian Kitchen
98, Noble House
Madras Lane
10400 George Town, Penang
Tel: 04-226 3810
Restoran Daun Pisang Sri Ananda
Bahwan
No.14, Jalan Tanjung Bungah
10200 Penang
Tel: 04-890 9771
KEDAH
Big Mouth Republic
C123, Tingkat Bawah
Lorong 10, Taman Sejati Indah
08000 Sungai Petani, Kedah
Tel: 012-437 9003
Din Laksa Teluk Kecai
246, Batu 4, Jalan Kuala Kedah
06600 Kuala Kedah
Alor Setar, Kedah
Tel: 04-762 7032
Manbai Ikan Bakar
Taman Gemilang 2
06700 Kampung Pendang
Kedah
Tel: 019-465 2424
Oasis Village Seafood
Tepi Laut Kuala Kedah
06600 Kuala Kedah
Alor Setar, Kedah
Tel: 012-554 4921
Restoran Sri Pumpong
No.2498-A, Pekan Pumpong
05250 Alor Setar, Kedah
Tel: 012-552 9995
Rock Gardens Cafe
Jalan Alor Mengkudu
05400 Alor Setar
Kedah
Tel: 04-733 8234 / 012-386 8234
Sala Classic Restaurant
Lot 5468, Lot 5-6
Jalan Alor Mengkudu
Alor Setar, Kedah
Tel: 04-735 5273
Sri Ananda Bahwan Restaurant
No. 206-A, Jalan Market
08000 Sungai Petani
Kedah
Tel: 04-425 3654
Langkawi
Gerai Kak Tun (Pasembur)
Jalan Pandak Mayah 1
Kiosk 1 Majlis Perbandaran Langkawi
07000 Kuah, Langkawi, Kedah
Tel: 017-439 1306
Gerai Kak Yah Kondo (Char Koew
Teow)
Berhadapan Kondo Istana, Jalan Penarak
07000 Kuah, Langkawi, Kedah
Tel: 019-442 3763
Restoran Pak Ya Nasi Ayam
Lot 85, 86, Jalan Persiaran Mutiara
Pusat Dagangan Kelana Mas
07000 Kuah, Langkawi, Kedah
Tel: 019-563 8320
Restoran Ee Burger (Western
Food)
Lot 168,169,170 Persiaran Kelana Mas
Jalan Persiaran Mutiara
07000 Kuah, Langkawi, Kedah
Tel: 012-476 6614
Charlies Place (Western Food)
Royal Langkawi Yacht Club
Jalan Dato Syed Omar
07000 Kuah, Langkawi, Kedah
Tel: 04-966 4078
Nam Restaurant (Western Food)
Bon Ton Restaurant & Resor t
Jalan Pantai Cenang
07000 Langkawi, Kedah
Tel: 04-955 6787
Fish Farm Restaurant (Seafood)
Lot 1986 Kampong Penarak
07000 Kuah, Langkawi, Kedah
Tel: 04-966 7988
Rootian Restaurant (Chinese
Seafood)
No. 89, Jalan Pandak Mayah 1
Pusat Bandar Kuah
07000 Langkawi, Kedah
Tel: 012-474 8838
Orkid Ria Seafood Restaurant
(Chinese Seafood)
Lot 1225, Pantai Cenang Mukim
Kedawang
07000 Langkawi, Kedah
Tel: 04-955 4128
Wan Thai Langkawi Restaurant
(Thai Seafood)
No. 80-82, Langkawi Mall
07000 Kuah, Langkawi, Kedah
Tel: 04-966 1214
Restoran Nasi Atan (Nasi Lemak)
Lot 122,123, Pusat Dagangan Kelana Mas
Jalan Persiaran Mutiara
07000 Kuah, Langkawi, Kedah
Tel: 017-489 7033
Langkawi Curry House (Indian
Cuisine)
Persiaran Bunga Raya, Langkawi Mall
07000 Kuah, Langkawi, Kedah
Tel: 04-966 7664
Hotel Malaysia Restaurant (Indian
Vegetarian Cuisine)
No 66, Jalan Pokok Asam
07000 Kuah, Langkawi, Kedah
Tel: 019-426 3263
Restoran Mak Ngah Gulai Panas
Jalan Ayer Hangat, Kisap
07000 Langkawi, Kedah
Tel: 017-581 5821
Restoran Siti Fatimah (Kerabu
Beronok)
Batu 5, Kg Mata Ayer, Mukim Ulu Melaka
07000 Langkawi, Kedah
Tel: 012-473 7430
DTeratak Minda (Mee Udang)
Jalan Mata Ayer, Mukim Ulu Melaka
07000 Langkawi, Kedah
Tel: 012 480 7797
Cendol Pulut Kak Bedah
Kg. Mata Ayer, Jalan Padang Matsirat
07000 Langkawi, Kedah
Tel: 017-556 2801
Restoran Qistina 2
GM 727, Lot 302, Kg. Bayas
Mukim Ulu Melaka
07000 Langkawi, Kedah
Tel: 019-456 0302
Jom Ikan Bakar
No 12A, Jalan Airpor t
Mukim Padang Matsirat
07100 Langkawi, Kedah
Tel: 012-511 9931
Melor Cafe (Nasi Goreng Sambal
Telur)
Kg. Belok, Mukim Kedawang
07000 Langkawi, Kedah
Tel: 012-405 4290
Bihun Sup Ulu Melaka
Depan Masjid Lama, Jalan Ulu Melaka
07000 Langkawi, Kedah
Tel: 012-400 7601
Fatcutid Restaurant
(Malaysian Cuisine and Casual Australian)
Lot 2461, Jalan Pantai Tengah
Mukim Kedawang
07000 Langkawi, Kedah
Tel: 04-955 1010
Sugar Langkawi Bar (4.00pm to
midnight)
Lot 2461, Jalan Pantai Tengah
Mukim Kedawang
07000 Langkawi, Kedah
Tel: 04-955 1010
PERLIS
Local & Thai Food
Restoran D Cempaka Utara
No.8, Lorong Empat
Gapura Square
21000 Padang Besar, Perlis
Tel: 04-949 3494 / 010-324 3999
Teratai Putih Restaurant
No. 2, Lorong Teratai
Kg. Kolam
02100 Padang Besar (U)
Perlis
Tel: 04-949 3549 / 017-590 0914
45
 Tok Mek Restaurant MELAKA Restoran Bibik Neo
Batu 9, Jalan Kaki Bukit No. 6, Ground Floor, Jalan Merdeka
01000 Kangar, Perlis Malay Taman Melaka Raya, 75000 Melaka
Tel: 019-477 5999 / 019-540 3993 Tel: 06-281 7054
Asam Pedas Selera Kampung
Mee Rebus Restaurant G2, Jalan PM3 Restoran Ole Sayang
No. 1, Taman Desa Nyu, Batu 1, Mahkota Square 198 & 199, Jalan Merdeka
Jalan Padang Nyu, 02600 Arau, Perlis. 75000 Melaka Taman Melaka Raya
Tel: 012-514 5788 Tel: 06-288 1799 75100 Melaka
Tel: 06-283 1966
Seafood Caf Botanikal
Taman Botanikal Melaka Restoran Peranakan
Hai Thien Seafood Restaurant Lebuh Ayer Keroh, Hang Tuah Jaya 107, Jalan Tun Tan Cheng Lock
Jalan Jeti Baru 75450 Ayer Keroh, Melaka 75200 Melaka
02000 Kuala Perlis Tel: 06-232 3118 Tel: 06-284 5001
Perlis
Tel: 019-555 5149 / 985 5149 Restoran Ikan Bakar Malim Restoran Seroni
No.2 & 4, Jalan TU 40 60-62, Taman Melaka Raya 1
Lynda Ikan Bakar Taman Tasek Utama Jalan Melaka Raya 25
No.71, Jalan Siakap 75450 Ayer Keroh, Melaka 75000 Melaka
Off Jalan Kuala Perlis Tel: 06-232 4234 Tel: 06-281 4848
02000 Kuala Perlis, Perlis
Tel: 012-427 9066 / 019-437 3883 Restoran Lot 85 Restoran The Seafarer
Lot 85, Jalan Hang Li Po 1516, Batang Tiga
Sri Padani Seafood Restaurant Durian Daun, 75400 Melaka Tanjung Kling, 76400 Melaka
No.17, 19, 23, 25, Lorong Satu Tel: 06-292 2045 / 284 8685 Tel: 06-315 2693
Taman Perlis Website: www.boatexplorer.com.my
01000 Kangar, Perlis Restoran Melayu Melaka
Tel: 04-977 4296 Lot 332, Kampung Mor ten KB VII Seri Nyonya Restaurant
75350 Melaka Equatorial Hotel
Wanis Makanan Laut Tel: 017-633 0977 Bandar Hilir, Melaka
d/a Kemboja Enterprise Tel: 06-282 8333
02000 Kuala Perlis Tomyam Klasik Garden Restaurant
Perlis Melaka Malaysian Portuguese
Tel: 019-424 5860 Lot 48, Jalan Sungai Putat
75450 Melaka De Lisbon
Kompleks Makanan Laut (KOMALAUT) Tel: 06-234 6746 / 06-232 6745 / 06-233 No. 18, Medan Por tugis
Jalan Kuala Perlis, 02000 Kuala Perlis, Perlis. 3193 Por tuguese Settlement
Tel: 04-976 1088 Ujong Pasir, 75050 Melaka
Chinese Tel: 012-661 3188
Local Food
Ban Lee Siang Eleven Bistro & Restaurant
Anjung Keli 45E, Jalan Ong Kim Wee, Melaka 11, Jalan Hang Lekir
Medan Seri Pulai Tel: 06-284 1935 75200 Melaka
Jalan Behor Pulai Tel: 06-282 0011
01000 Kangar Bei Zhan Restaurant
Perlis 43, Jalan Kota Laksamana 2/17 Papa Joe Restaurant
Tel: 04-976 5368 / 019-443 3384 / Taman Kota Laksamana Seksyen 2 No 18B, Lot 2
017-474 8834 75200 Melaka Medan Por tugis
Tel: 06-281 2684 Perkampungan Por tugis
Dadna Laksa House 75050 Melaka
No. 41, Jalan Sarawak Capitol Satay Tel: 019-628 4758
Jalan Bukit Kubu Jaya 3 41, Lorong Bukit Cina
02000 Kuala Perlis, Perlis 75100 Melaka Restoran Portugis
Tel: 017-480 5871 Tel: 06-283 5508 12, 14, 16 & 20
Jalan Melaka Raya 20
Fatinnaz Corner Deocean Restaurant Taman Melaka Raya, 75000 Melaka
Lot 106, Tanah Imigresen 174, Jalan Laksamana Cheng Ho Tel: 06-282 4100
Persiaran Jubli Emas 75000 Melaka
01000 Kangar, Perlis Tel: 06-284 3333 Restoran De Costas
Tel: 017-499 2532 / 017-499 2058 / 017-499 No.8, Medan Selera
2957 Famosa Chicken Rice Ball Por tugis Settlement
No. 28 - 30, Jalan Hang Kasturi 75050 Melaka
Kak Su Laksa Off Jonker Street, 75200 Melaka Tel: 017-329 8313
Opposite Kuala Perlis Post Office Tel: 06-286 0121
02000 Kuala Perlis Indian
Perlis Hoe Kee Chicken Rice Shop
Tel: 012-556 8302 4, Jalan Hang Jebat Restoran DTandoori House
75200 Melaka 273, Jalan Melaka Raya 3
Mai Caf Herbal Western Kopitiam Tel: 06-283 4751 Taman Melaka Raya
No. 10, Persiaran Tuanku Syed Putra 75000 Melaka
Jalan Kaki Bukit Nyonya Tel: 06-282 9262
01000 Kangar Website: www.dtandorrihouse.com
Perlis Amy Heritage Nyonya Cuisine
Tel: 012-419 9772 75, Jalan Melaka Raya 24 Restoran Saravanna
Taman Melaka Raya, 75000 Melaka 18, Jalan Bendahara, 75100 Melaka
Pokok Sawa Restaurant Tel: 06-286 8819 Tel: 06-283 0295
Kampung Kerisik, Mata Ayer
02500 Mata Ayer Big Nyonya Restaurant Selvam Restaurant
Perlis 33, Jalan Merdeka 3, Jalan Temenggong
Tel: 04-938 1778 Taman Melaka Raya Melaka Tengah, 75000 Melaka
75000 Melaka Tel: 06-281 9223
Restoran Sarang Burung Tel: 012-612 8978
Km5, Jalan Kaki Bukit Sri Lakshmi Villas Restaurant
01000 Kangar, Perlis Nancys Kitchen 2, Jalan Bendahara, 75100 Melaka
Tel: 019-622 4990 / 019-477 0864 No 7, Jalan Hang Lekir Tel: 06-282 4926
75200 Melaka
Restaurant Suri Corner Tel: 06-283 6099 Seafood
No.943, Jalan Stadium Utama
Kampung Pondok, Mukim Kechor Nyonya Makko Restaurants Medan Ikan Bakar Muara Sungai
01000 Kangar, Perlis 123, Jalan Merdeka Melaka
Tel: 017-577 9232 / 012-477 9232 / Taman Melaka Raya KM 4-5, Jalan Padang Temu,
012-556 1246 75000 Melaka Permatang Pasir
Tel: 06-284 0737 75460 Melaka
Tel: 012-636 2339
46
Perkampungan Ikan Bakar
Terapung (PIBT)
Perkampungan Ikan Bakar Terapung
Umbai Baru
77300 Melaka
Tel: 06-232 1211/ 019-665 1211
NEGERI SEMBILAN
Restoran Leha World
No. 402, Persiaran Rajawali
Taman Paroi Jaya, Seremban
Negeri Sembilan
Tel: 012- 340 1170 / 019-676 3471
Restoran Wadi Ar-Raudhah
No. 1, Jln Seri Rahang 1
Tmn Seri Rahang, Seremban
Negeri Sembilan
Tel: 019-350 8426
Restoran Bigreen Leaf
PT 2166-2167 Km 6
Jalan Tampin, Seremban
Negeri Sembilan
Tel: 06-678 9060 / 012-652 3981
Restoran Ria Seaview Village
No. 90-92 Jalan Toman 5
Kemayan Square, Seremban
Negeri Sembilan
Tel: 06-767 4577 / 019-681 2801
Wonderbread Bakery & Caf
No. 84, Jln S2 D33
City Centre, Seremban 2
Seremban, Negeri Sembilan
Tel: 06-601 7141 / 010-226 6420
Haji Shariff Cendol
No. 44, Jalan Yam Tuan
70000 Seremban
Negeri Sembilan
Tel: 016-612 8505
Hard Wood Caf
No. 60 (Lot 48) Persiaran S2B2
70300 Seremban 2
Negeri Sembilan
Tel: 06-601 1624 / 013-350 8867
Restoran Nelayan Seafood and
Catering
No. 970, Jalan Zaba
70100 Seremban
Negeri Sembilan
Tel: 06-761 1190
Sarfresh Agro Park
Lot 2599, 12KM Jalan Seremban
Kuala Pilah, 70400 Seremban
Negeri Sembilan
Tel: 06-679 4288
The Yellow River
No. 548 Jalan Haruan 4/7
Oakland Commercial Centre
Seremban 2
Negeri Sembilan
Restoran Serai
No. 10, Village@Enstek
Off Persiaran Milenia
Bandar Enstek, Nilai
Negeri Sembilan
Tel: 012-387 1447
Restoran Aunty Ainis
Batu 16, Jalan Sepang Kg. Chelet
Nilai, Negeri Sembilan
Tel: 012-307 5834 / 06-799 1276
Restoran Makanan Laut Baba
Nyonya
PT5774 Taman Semarak Fasa 2
Nilai, Negeri Sembilan
Tel: 019-660 6043
Sang Yuen Vegetarian Food
2821 Jalan SJ 3/6A
Taman Seremban Jaya
Seremban, Negeri Sembilan
Tel: 012-386 9898 / 016-215 8881
Caf Starhut Klawang Jaya Enterprise
PT 7328, Jalan BBN 1/2E Lot 1563 Jalan Seremban-Kuala Klawang
Pusat Bandar Putra Point Kuala Klawang
Nilai, Negeri Sembilan Negeri Sembilan
Tel: 06-799 2398 / 012-353 9145 Tel: 017-652 0381
Restoran Warisan Seriemas Restoran Tiam Wong
Kota Seriemas Lifestyle Centre No. 141 Jalan Besar Titi
Nilai, Negeri Sembilan Titi, Jelebu
Tel: 012-394 0370 Negeri Sembilan
Tel: 012-904 1833
Restoran Waseda
PT 20595, Jalan TS 2/1E Ar-Robah Bistro
Taman Semarak No. 119, Taman Sri Kenaboi
71800 Nilai Kuala Klawang
Negeri Sembilan Negeri Sembilan
Tel: 06-799 8378 Tel: 012-652 5061
Restoran Sukands Food Gerai Makanan dan Minuman
62, Jalan Bandar Tuminah
71050 Por t Dickson No. 20, Arked MDJ Kuala Klawang
Negeri Sembilan Kuala Klawang
Tel: 019-332 6089 Negeri Sembilan
Tel: 012-256 7114
Kedai Kopi Pak Lang
No. 2, Jalan Raja Aman Shah Kak Lang DRimba
Por t Dickson, Negeri Sembilan Depan Pejabat Risda
Tel: 012-655 1434 Jalan Sawah Lebar
Kuala Pilah
Restoran Deen Berjaya Kari Kepala Negeri Sembilan
Ikan Tel: 013-379 807
Lot 1208 Jalan Lama
Por t Dickson, Negeri Sembilan Restoran KP Food Corner
Tel: 019-662 6225 No. 5, Taman Damai
Jalan Melang, Kuala Pilah
Restoran Kulit Kayu Manis Negeri Sembilan
No. 1, Tingkat Bawah Tel: 013-201 4788
Taman PD Jasmin
Km 3, Jalan Seremban Hainam Kopitiam & Restoran
Por t Dickson, Negeri Sembilan 202 Jalan Tung Yen
Tel: 017-604 2213 / 012-604 2581 Kuala Pilah
Negeri Sembilan
Restoran Seri Mesra Ikan Bakar & Tel: 012-336 9440 / 019-606 8881
Seafood
No. 3 & 4, Teluk Kemang Square Restoran Warisan
Batu 7, Jalan Pantai Pusat Kraf (Perkampungan Budaya
Teluk Kemang Terachi)
71050 Por t Dickson Tanjung Ipoh
Negeri Sembilan Kuala Pilah
Tel: 06-662 5503 Negeri Sembilan
Tel: 06-488 9026 / 012-210 1356
Restoran Nasi Arab DOasis
No. 18-G & 18-1 Blok K Restoran Sambal
Jalan PDS2, PD Sunggala Gateway No. 25 Jalan Besar
Por t Dickson, Negeri Sembilan Tampin
Tel: 019-681 2521 / 06-662 5323 / 013- Negeri Sembilan
930 4078 Tel: 019-681 2345 / 017-377 6410
Medan Ikan Bakar MPPD Restoran Santapan Impian
Batu 1 , Jalan Seremban-Por t Dickson No. 52 Tingkat Bawah
Por t Dickson, Negeri Sembilan Jalan Besar, Tampin
Negeri Sembilan
Chardin Seaview Restaurant Tel: 017-378 4318
Batu 1, Jalan Seremban
71000 Por t Dickson, Negeri Sembilan Nasi Ayam Gemas Mustafah
Tel: 06 647 4569 / 5188 / 019-367 1465 No. E2, Perhentian Bas Gemas
Gemas
Kim Seafood Negeri Sembilan
26, Persiaran Water Front Tel: 012-712 3667
PD Water Front
71000 Por t Dickson Restoran Sri Manis
Negeri Sembilan No. 2263, Pusat Perdagangan Gemas
Tel: 06-646 2828 / 016-667 1107 Gemas
Negeri Sembilan
Restoran Rembau Ria Tel: 019-753 7781
PT 151-152 Jalan Rembau Tampin
Rembau, Negeri Sembilan Nasi Ayam Warisan
Tel: 06-685 8633 / 019-311 7577 No.28A, Tingkat Bawah, Jalan Permai 1
Taman Desa Permai
Restoran 3 Abdul 73400 Gemas
6261 Lorong DLM 6 Negeri Sembilan
Taman Dato Lela Maharaja Tel: 019-686 8421
Rembau, Negeri Sembilan
Tel: 06-685 2367
JOHOR
Cendol Madu
No. 1, Gerai Kerajaan Tepi Sungai Malay
Rembau, Negeri Sembilan
Tel: 016-622 8031 Banafee Village
Lot 9022, Jalan Dato Abdullah Tahir
Restoran Fatimah 80300 Johor Bahru, Johor
188 Jalan Dato Menteri Tel: 07-333 3377
Kuala Klawang
Tel: 014-666 1169 / 019-335 0168
47
 Damai Seafood Village Restoran Sri Bayu Perdana Restoran Grand Straits Garden
No. 50, Jalan Kassim Noor No. 15 & 17 Jalan Susur Dewata 1 No. 3, Jalan Persiaran Danga
Kg. Danga, Persisiran Perling 2 Larkin Perdana, Larkin Kawasan Danga Bay
81200 Johor Bahru 80350 Johor Bahru 81200 Johor Bahru, Johor
Johor Johor Tel: 07-234 9799 / 238 8118
Tel: 012-727 1678 Tel: 07-238 3800
Grand Bayview Seafood Restaurant
J.B. Catering & Food Supplies Restoran Warisan Wak Radol No.3, Jalan Persiaran Danga
A (Kafeteria), Stadium Tan Sri No. 32, 34 Jalan Siantan 1 Kawasan Danga Bay
Dato Hj. Hassan Yunos Taman Kemas 81200 Johor Bahru, Johor
Jalan Dato Jaafar 81200 Johor Bahru Tel: 07-226 1688
80350 Johor Bahru Johor
Johor Tel: 019-760 4664 New Hong Kong Restaurant
Tel: 07-221 4775 69A, Jalan Ibrahim Sultan
Restoran 77 Sup Tulang 80300 Johor Bahru
Kacang Pool Haji JKR Daerah, Jalan Petri Johor
No. 3, Medan Selera 80000 Johor Bahru Tel: 07-222 2608
Larkin Bomba Jalan Tun Razak Johor
80000 Johor Bahru Tel: 019-771 6650 Ming Court Chinese Restaurant
Johor M-Suites Hotel
Tel: 013-737 7997 Roslin Beriani House 16, Jalan Skudai, Straits View
No. 14, Jalan Rebana 80200 Johor Bahru
Kafe Enam Puluhan Kebun Teh Johor
No. 69, Jalan Ibrahim Sultan 80250 Johor Bahru Tel: 07-221 1000
(Off Stulang Laut) Johor
80300 Johor Bahru Tel: 07-331 3310 Indian
Johor
Tel: 019-783 7836 Sayam Bunga Emas Restaurant Annalakshmi Restaurant
K-1106, Jalan Stulang Laut 39, Jalan Ibrahim
Kedai Makan Rahmat 80300 Johor Bahru 80000 Johor Bahru
No. 3, Jalan Pantai Johor Johor
Kg. Pasir Putih Tel: 019-749 9373 Tel : 07-227 7400
81700 Pasir Gudang
Johor Restoran Warisan Asam Pedas & Amma Restaurant
Tel: 07-271 1770 Seafood 164A & B, Jalan Ngee Heng
Koperasi Warisan Kg. Senibong JB Berhad 80000 Johor Bahru
LC Catering Kg. Senibong, Permas Jaya, Johor Bahru Johor
No. 340, Jalan Balau 1 Tel: 019-771 3060 / 019-750 3277 / 013- Tel: 07-221 1909
(Jalan Tebrau) Taman Melodies 722 0181
80250 Johor Bahru, Johor 7 Spices Indian Cuisine
Tel: 07-335 7355 Six Corner Seafood Restoran G-01, Block 5
Gerai No. 6, Kg. Senibong Danga Bay, Jalan Skudai
Malay Village Restaurant Permas Jaya 80200 Johor Bahru
No. 9a, Jalan Kolam Air 81750 Johor Bahru Johor
80100 Johor Bahru, Johor Johor Tel: 07-235 6969
Tel: 07-221 1221 Tel: 07-352 8991 / 016-741 9991 Website: www.7SpicesCuisine.com
Website: malayvillagerestaurant.blogspot.
com Tera Thai Dine Restaurant Chakra Restaurant
No.31, Jalan Abdul Samad No. 1, Jalan Yusof Taha
Nasuha Herbal Restaurant & Spa 80100 Johor Bahru 80100 Johor Bahru
Km 19, Jalan Muar - Pagoh Johor Johor
84500 Muar, Johor Tel: 07-222 6300 Tel: 07-223 9991
Tel: 06-973 7231 / 973 7035
Tip Top Ikan Bakar
Restoran Al-Barakath Jalan Sg. Chat PAHANG
Mee Rebus Hj. Wahid Off Jalan Mohd Amin
No. 89, Jalan Keris 80000 Johor Bahru Malay
Taman Seri Tebrau Johor
Johor Restoran R & R
Tel: 07-334 1325 / 012-743 3104 Warong Saga (Rahman & Rabina)
No. 5, Jalan Mahmoodiah No.54, Jalan Besar
Restoran Anjung Warisan 80100 Johor Bahru 25000 Kuantan, Pahang
Taman Seni Budaya Negeri Johor Johor Tel: 019-989 1384 / 1642
296-A, Jalan Petri Tel: 017-733 3940
80100 Johor Bahru, Johor New Horizon Garden
Tel: 019-750 0784 Chinese A21-23, Lorong Tun Ismail 12
25000 Kuantan, Pahang
Restoran D Bulooh Hua Mui Restaurant (Halal) Tel: 09-516 3555
Lot 3, Aras Bawah No. 131, Jalan Trus
Bangunan Laman Malaysia 80000 Johor Bahru Akob Patin House
Taman Merdeka, Jalan Kolam Air Johor Tapak PCCL, Jalan Besar
80000 Johor Bahru Tel: 07- 224 7364 / 019-778 4795 25000 Kuantan, Pahang
Johor Tel: 019-987 4463
Tel: 019-322 9691 Kai Xuan Chinese Restaurant
Puteri Pacific Johor Bahru Ana Ikan Bakar Petai
Restoran Nasi Beriani Gam Jalan Abdullah Ibrahim Kg. Tanjung Lumpur
Hj. Saadon 80730 Johor Bahru Kuantan, Pahang
No. 38, Jalan Dahlia 20 Johor Tel: 019-987 8155
Taman Dahlia Tel: 07-219 9999
82150 Johor Bahru Restoran Seri Suria
Johor Kluang Rail Coffee MS Garden Hotel Kuantan
Tel: 07-237 4255 Stesen Keretapi Lot 5&10, Lorong Gambut
86000 Kluang, Johor Off Jalan Beserah
Restoran Nasi Lemak Senibong Tel: 012-728 8802 25300 Kuantan, Pahang
Permas Jaya Tel: 09-517 7899
81750 Johor Bahru Kluang Rail Coffee
Johor 20 & 21, Jalan Tasik 1
Pusat Kemajuan Tasik Kluang
Restoran Singgah Selalu Kluang, Johor
Lot 36 D,E,F, Jalan Skudai Tel: 07-773 8391
80200 Johor Bahru, Johor
Tel: 07-237 7255 Kluang Rail Coffee
(In Front of Kluang Parade)
No. 33, Jalan Manggis
Kluang, Johor
Tel: 07-771 0853
48
Restoran Zaman Big Tea Pot Meena Restaurant
Lot 1-3811, KM14 No. B6, Ground Floor Lot 22-D, Jalan Besar
Jalan Gambang Lorong Seri Kuantan 80 22200 Terengganu
Kuantan, Pahang Jalan Beserah Tel: 09-697 2179
Tel: 09-538 1253 25300 Kuantan, Pahang
Tel: 09-566 0679 Nasi Ayam Yunnan
Terminal Satay Zul 36, Jalan Pantai Batu Buruk
A2600, Jalan Alor Akar Indian Medan Selera Pantai Batu Buruk
25250, Kuantan, Pahang 20400 Kuala Terengganu
Tel: 09-568 7859 Khalsa Chapati House Terengganu
Jalan Besar, Kuantan Tel: 019-963 5898
Gerai Makan Pak Usop 25000, Kuantan, Pahang
B 12, Lurah Semantan Tel: 09-515 9068 Pak Maidins Coffee House
Temerloh, Pahang 906-A, Jalan Pantai Batu Buruk
Tel: 019-949 1248 Aliff Curry House Batu Burok Beach Resor t
A17 & 19, Lrg Tun Ismail 6 20400 Kuala Terengganu
Wan Satay House 25000 Kuantan, Pahang Terengganu
No.A31 Ground Floor Tel: 09-513 8435 Tel: 09-622 1410
Jalan Sri Kuantan 2
Seri Kuantan Square Restoran Taj Group Restoran Mat Kedai Binjai
25050 Kuantan, Pahang B2, Lorong Tun Ismail 4 1081-Q, Jalan Sultan Sulaiman
Tel: 09-517 1990 25000 Kuantan, Pahang 20000 Kuala Terengganu
Tel: 09-512 1078 Terengganu
Joe Mee Calong Beserah Tel: 09-624 2639
No 2/1138, Kg. Alur Tuan Haji Zam Zam Restaurant
26100 Beserah, Kuantan B1568, Ground Floor Restoran Meka
Tel: 013-903 0910 Jalan Beserah Ground Floor, 66/16, Jalan Sultan Omar
25300 Kuantan, Pahang Taman Seri Intan
Sri Affa Steamboat & Chicken Rice Tel: 09-566 4510 20000 Kuala Terengganu
B8030, Jalan Telok Sisek Terengganu
25050 Kuantan, Pahang Kuantan Curry House Tel: 09-623 1831
Tel: 09-516 4282 A-19 Lorong Sekilau 22
25200 Kuantan Restoran Terapung Puteri
Chinese Tel: 013-933 2414 Jalan Sultan Zainal Abidin
20000 Terengganu
Alor Akar Seafood Restaurant Restoran Seraj Tel: 019-983 3965
Lot 7695 - 7696 B28, Jalan Gambang
Jalan Kubang Buaya off Jalan Beserah Perkampungan Kurnia Jaya 1 Sri Wangsa Restaurant
25300, Kuantan, Pahang 25150 Kuantan, Pahang Lot 695, Simpang Sungai Rengas
Tel: 09-568 0720 Tel: 09-536 6786 Jalan Kuala Berang
20050 Kuala Terengganu
Paksu Seafood Restaurant GC Curry House Terengganu
No.4/1417, Batu 6 B-132, Taman Gembira Tel: 09-624 0160
Lot 922, Kg Bahagia Beserah Jalan Air Putih, 25300 E-mail: seriwangsa@gmail.com
26100 Kuantan, Pahang Kuantan, Pahang
Tel: 09-568 4454 Restoran Al-Edrus
Restoran Hoi Yin No. PT 30426, Taman Hidayah, Gong
No.31, Jalan Teluk Chempedak Ram Singh Chanan Singh Badak
25050 Kuantan, Pahang 65, Ground Floor, Jalan Bukit Ubi 21300 Kuala Terengganu
Tel: 09-5673871 25200, Kuantan, Pahang Terengganu
Tel: 09-513 2402 Tel: 09-666 1412 / 019-506 2686
Mexica Garden Seafood Restaurant Tel: 09-622 5036
No.A1, Lorong Tun Ismail 11
25000 Kuantan, Pahang TERENGGANU Restoran Payang Serai Inn Jalan
Tel: 09-515 9248 Hiliran
Malay Lot PT 114 Waterfront, Jalan Hiliran
Restoran Kamunlau 20300 Kuala Terengganu
Lot 415, Kg Tanjung Lumpur Chilada Seafood Restaurant Terengganu
26060 Kuantan, Pahang Jalan Bukit Kechil, Kampung Bukit Kecil Tel: 09-622 9890
Tel: 09-513 9916 21100 Kuala Terengganu
Terengganu Tenang Seafood
The Jade Terrace Restaurant Tel: 09-626 6376 Lot 1546 Mukim Batu Buruk
MS Garden Hotel Kuantan Kuala Terengganu
Lot 5&10, Lorong Gambut Deluxe Paradise Restaurant Terengganu
Off Jalan Beserah 543, Bukit Besar
25300 Kuantan, Pahang Jalan Pasir Panjang D Muara Live Seafood
Tel: 09-517 7899 21080 Kuala Terengganu Bawah Jambatan Sultan Mahmud
Terengganu Losong, Kuala Terengganu
Seri Mahkota Seafood Tel: 09-631 1118 Terengganu
167, Jalan Hj Abdul Aziz Tel: 09-622 9622
25000 Kuantan, Pahang Gemilang Restaurant
Tel: 09-513 4318 Seri Mas Sekupang Air Buah Gelas Besar Terengganu
22200 Terengganu 7692 B, Kampung Bukit Tok Beng
Kim Loong Tel: 09-695 9643 / 012-989 9643 Jalan Seberang Takir, Kuala Terengganu
No. Gerai 18, Medan Selera Terengganu
Jalan Teluk Sisek Kedai Nasi Dagang Kak Pah
25300 Kuantan, Pahang Gerai No. 30, Pantai Batu Buruk ICT Haji Pok Long Seafood
Tel: 016-952 0873 Kuala Terengganu Pantai Teluk Ketapang
Terengganu Kuala Terengganu, Terengganu
Restoran Sri Pantai Jaya
B776, Jln Air Putih Kak Yahs Keropok Stall Selasih Seafood
25300 Kuantan, Pahang 140, Kampung Losong Haji Su Jalan Besar Kuala Berang
Tel: 09-567 0257 21000 Kuala Terengganu 21700 Kuala Berang
Terengganu Terengganu
Soo Ser Yen Restaurant Tel: 09-622 5020
B 94-98, Ground Floor Laila Restoran
Jalan Dato Lim Hoe Lek Kuih Corner (Gong Kapas) Jalan Ajil- Kuala Berang
25200 Kuantan, Pahang Jalan Panji Alam 21700 Kuala Berang
Tel: 09-514 4872 21100 Kuala Terengganu Terengganu
Terengganu
Family Steamboat
Mastura Jambi Satay Lot 2038, Wisma Armon
Pekan Jambi, 163A Jalan Kamaruddin
22020 Terengganu 20400 Kuala Terengganu
Terengganu
Tel: 013-905 1295
49
 DGanu Seafood Caf Restoran Hayaki
GM1 & GM2, Food Cour t Pulau Duyung Jalan Sri Cemerlang
21300 Kuala Terengganu 15000 Kota Bharu
Terengganu Kelantan.
Tel: 012-988 7349 Tel: 09-747 9997
Chinese Restoran SriChengmai
Lot 327 & 328, Seksyen 27
Chan Wah Lui Restaurant Jalan Sri Cemerlang
214, Jalan Kampung Cina 15000 Kota Bharu
20100 Kuala Terengganu Kelantan
Terengganu Tel: 09-741 8328
Tel: 019-998 8904
Four Seasons Restaurant
Hai Peng Kopitiam 5670 B 12 & B 13
No 3735, Jalan Sulaiman Jalan Sri Cemerlang,
24000 Kemaman, Terengganu 15300 Kota Bharu,
Tel: 09-859 7810 Kelantan.
Tel: 09-743 6666 / 7399
Kedai Makan Soon Kee
196, Jalan Kampung Cina Hamid Omar Restaurant
20100 Kuala Terengganu PT 2878, Desa SPBJ Putra
Terengganu Pasir Pekan
Tel: 019-964 3713 Kota Bharu, Kelantan
Tel: 09-719 6312
Ng Say Hock Restaurant
11V, Jalan Kota Lama Hover Restaurant
20300 Kuala Terengganu 1963A Jalan Dato Pati
Terengganu 15000 Kota Bharu
Tel: 09-623 3757 Kelantan
Tel: 09-748 1439
Restoran Tong Juan
K-117, Jalan Sulaimani Kedai Kopi White House
24000 Chukai, Terengganu Jalan Sultanah Zainab
Tel: 09-859 1346/ 019-953 8018 15000 Kota Bharu
Kelantan
Restoran Yeng Teng Tel: 09-748 4119
Ground Floor, K307, Jalan Che Teng
24000 Chukai, Terengganu Restoran Nasi Ulam
Tel: 09-859 1459 Kg. Kraftangan
Kg. Kraftangan
Tian Kee Restaurant Jalan Hilir Kota
136/2 Jalan Zainal Abidin 15300 Kota Bharu
20000 Kuala Terengganu Kelantan
Terengganu Tel: 019-946 6665 / 018-904 2345
Tel: 09-622 4375 / 012-909 9508
New Horizon Garden Restaurant
Indian Jalan Kuala Krai
15150 Kota Bharu
Kari Asha Restaurant Kelantan
No. 1-H, Jalan Air Jernih Tel: 09-744 7177
20030 Kuala Terengganu
Terengganu Syam Restaurant
594, Jalan Hospital
Naj D Leas Restaurant Berek 12
No. 59-B, Jalan Tok Lama 15000 Kota Bharu
20100 Kuala Terengganu Kelantan
Terengganu Tel / Fax: 09-748 4713
Tel: 09-623 4511
Yati Ayam Percik
Jalan Long Yunus
KELANTAN Jalan Maju
15200 Kota Bharu
Captain T Restaurant Kelantan
PT 247, Seksyen 17 Tel: 09-747 9867
Jalan Jambatan Sultan Yahya
Petra Food Village Restaurant
5050 Kota Bharu Lot 1184, Kg. Baung
Kelantan Jalan Pengkalan Chepa
Tel: 016-772 5763 16100 Kota Bharu
Kelantan.
Seri Mas DRoyal Murtabak H/P: 09-798 8811 / 017- 923 9448
Sec 4, No.9 Jalan Merbau
15300 Kota Bharu Wau Restaurant
Kelantan Jalan Tengku Semarak,
Tel: 09-748 3898 15000 Kota Bharu,
Kelantan.
Tel: 09-748 9333
Sun Two Restaurant
782-A Jalan Temenggong Mohammad Lee Hainam
15000 Kota Bharu Chicken Rice
Kelantan 3952 A, Jalan Padang Garong
Tel: 09-746 2225 / 2974 15000 Kota Bharu, Kelantan.
Tel: 09-746 1923
Murtabak Di Raja Zairah
Lot PT 2445, Jalan 4/7 Restoran Selera Tepi Sungai
Kawasan Perindustrian 667, Jalan Machang
Pengkalan Chepa Kg. Tepi Sungai
Kota Bharu, Kelantan 17500 Tanah Merah
Tel: 013-974 9383 Kelantan
Tel: 09-977 7400
Lazzezz Restaurant Hotel Raudah
Jalan Maju,15000 Kota Bharu
Kelantan
50 Tel: 09-747 0055
Restoran By-T Laksam
Lot 1335 Kg Panji
Jalan Raja Perempuan Zainab
16150 Kota Bharu
Kelantan
Tel: 09-744 8870 / 012-960 5973
Restoran Payang Serai
Lot PT 351-352
Jalan Dusun Raja
15300 Kota Bharu
Kelantan
Tel: 09-748 9890
Zaeman Nasi Kukus
Medan Selera Buluh Kubu
15300 Kota Bharu
Kelantan.
Tel: 019-907 5076
Selera Cik Siti Restaurant
PT 2510, 2511
Tingkat Bawah
Bangunan Kota Kenangan
Paya Bemban, Jalan Hospital
15200 Kota Bharu
Kelantan
Tel: 09-747 4734
Kopitiam Kita
4357-A, Taman Desa Jaya
Jalan Pengkalan Chepa
15400 Kota Bharu
Kelantan
Tel: 019-981 0888
Food Village Riverview Medan
Selera Ikan Bakar
Medan Selera Ikan Bakar
Kg. Kedai Buluh
Jalan Kuala Besar, PCB
(Tepi Sungai Kelantan)
Tel: 017-923 9448 / 013-655 1555
Rilax Cafe - Maggie Ketam
Lot 1704, Kg. Kutan Tengah
16250 Wakaf Bharu
Kelantan
Tel: 013-905 7253
Nasi Kerabu Golok
Lot 341, Kampung Huda
Jalan Sultan Yahya Putra
15150 Kota Bharu
Kelantan
Tel: 019-992 9909
Ozarah Cafe
Lot 714, Tingkat Bawah
Seksyen 9, Jalan Tok Hakim
15000 Kota Bharu
Kelantan
Tel: 09-743 2243 / 012-938 7927
Restoran Rangnok
Lot 4107 Jalan Pasir Mas
Salor, 15100 Kota Bharu
Kelantan
Tel: 011-2923 3265
Restoran Satay Malaysia
PT 1645, Batu 3
Jalan Pengkalan Chepa
16100 Kota Bharu
Kelantan
Tel: 09-773 9785
Greenland Restaurant
3180E, Jalan Sultanah Ibrahim
15050 Kota Bharu
Kelantan
Tel: 09-748 4425
Heng Seng Restaurant
162H, Jalan Besar
10250 Rantau Panjang,
Kelantan
Tel: 09-795 0753
Hiang Kang Restaurant
4213D, Jln Kebun Sultan
15050 Kota Bharu,
Kelantan
Tel: 09-744 9603
Foh Cheong Ekonomi Restaurant Kedai Kopi Melanian Raja Ayam Penyet
(non-Halal) Lot 7-0, Ground Floor Jalan Satok, Kuching
681-A, Jln Che Su Lorong Lintas Plaza I Sarawak
15000 Kota Bharu Jalan Lintas Tel: 082-422 797
Kelantan 88300 Penampang
Tel: 09 - 744 7502 Kota Kinabalu Rojak Kuchei Cafe
Sabah King Centre, Jalan Wan Alwi
Ajihs Nasi Lemak 80sen Tel: 016-802 5828 Kuching, Sarawak
Jalan Guchil Bayam
15050 Kota Bharu Nyonya Sia Siney
Kelantan Jalan Ban Hock, Kuching
Tel: 016-980 4212 / 014-211 8080 Rasa Nyonya Restaurant Sarawak
50, Gaya Street
Warung Pak Mat Pulau Pisang 88000 Kota Kinabalu, Sabah Chinese / Nyonya
Lot 667, Kg Pulau Pisang Tel: 088-218 092
Jalan Kuala Besar Swee Kang
15350 Kota Bharu Indian Jalan Haji Taha, Kuching
Kelantan Sarawak
Tel: 013-919 8131 Johtys Curry Banana Leaf Tel: 013-826 6335
Restaurant
Restoran Pak Man Mee Udang Lot 1, G9, Lorong Api-Api 1 Mamak / India
Jalan Lemal Api-Api Centre
17000 Pasir Mas 88000 Kota Kinabalu Ammah Curry House
Kelantan Sabah Jalan Ban Hock, Kuching
Tel: 019-942 876 Tel / Fax: 088-261 595 Sarawak

Kopitiam Kita Kohinoor North Indian Restaurant Bukhari Caf

4357-A, Taman Desa Jaya Lot No.4, Anjung Samudera, Waterfront Jalan Satok, Kuching
Jalan Pengkalan Chepa 88000 Kota Kinabalu Sarawak
15400 Kota Bharu Sabah Tel: 082-256 796
Kelantan Tel: 088-235 160
Tel: 019-981 0888 Seafood
Krishnas Fish Head Restaurant
Lot 33, Gran Millenium Plaza Top Spot
SABAH Jalan Pintas (Food Cour t)
88000 Kota Kinabalu, Sabah Permata Carpark
Malay Tel: 088-731 111 Jalan Padungan, Kuching
Sarawak
Sri Melaka Restaurant Seafood Tel: 082-238 730
9, Jalan Laiman Diki, Kampung Air
88000 Kota Kinabalu, Sabah Gayang Seafood Restaurant Fusion
Tel: 088-213 028 Kampung Baharu
Jalan Sulaman, Tuaran Rumah Hijau
Kak Nong Restaurant 88400 Kota Kinabalu, Sabah Jalan Rubber, Kuching
B-I-26, 1st Floor Tel: 016-810 9185 Sarawak
Jalan Coastal Highway Tel: 016-589 1947
Harbour City Kampung Nelayan Seafood
88450 Kota Kinabalu Restaurant Sepinang Sari
Sabah Taman Tun Fuad, Bukit Padang Luyang Jalan Satok, Kuching
Tel: 088-487 411 88000 Kota Kinabalu Sarawak
Sabah Tel: 082-422 206
Sri Malindo Caf Tel: 088-231 003 / 231 005
2nd Floor, B205 Phase II Aroma Caf
Wisma Merdeka Ocean Seafood Village Ground Floor, Sublot 126
Kota Kinabalu, Sabah No.4, Lorong Api-Api Centre Section 33, KTLD Jalan Tabuan
Tel: 088-316 624 88000 Kota Kinabalu, Sabah 93100 Kuching, Sarawak
& Tel: 088-264 701 / 269 701 Tel : 082-417 163
Stall No. ms2 & ms3, mwi Faks:082-246881
Merdeka Food Cour ts
2nd Floor, Wisma Merdeka SARAWAK Jambu Restaurant
Kota Kinabalu 22 Crookshank Road
Sabah Malay / Malaysian 93100 Kuching, Sarawak
Tel/Faks: 082-235 292
Sri Malindo Restaurant Dayang Food Corner Emel: enquiries@jamburestaurant.com
(Api-Api Centre) Jalan Satok, Kuching
Block 2, Ground Floor Sarawak My Village Barok (Bistro)
Lot G5, No.5, Api-Api Centre Tel: 016-808 7846 No. 7 Kampung Boyan
88000 Kota Kinabalu, Sabah 93050 Petra Jaya, Kuching, Sarawak
Tel: 088-318 624 Khatulistiwa Restaurant Tel: 082-448 970/ 016-858 5470
Jalan Tuanku Abdul Rahman
Chinese Kuching, Sarawak Mango Tree
Tel: 082-248 896 Jalan Crookshank
The Chinese Restaurant 93000 Kuching, Sarawak
Hyatt Regency Kinabalu Kopi O Corner Tel: 082-235 353
Jalan Datuk Salleh Sulong Jalan Satok, Kuching Faks: 082-242 290
88991 Kota Kinabalu, Sabah Sarawak Emel: hikrsv@po.jaring.my
Tel: 088-221 234 Tel: 082-244 432

Restaurant Wan Wan Kubah Ria LABUAN

Lot 24, HSK Industrial (Food Cour t)
Phase 1, Jalan Bundusan Jalan Matang, Kuching Malay
88300 Penampang Sarawak
Kota Kinabalu Tel: 082-416 777 Iffah Restaurant
Sabah U0533I, Shoreser vices Centre
Tel: 088-716 698 Kuching Station Jalan Kemajuan / Ujong Pasir
Jalan Mathias, Kuching 87008 Labuan
Yu Kee Bak Kut Teh Sarawak Tel: 016-811 3772
74, Gaya Street Tel: 082-234 385
88000 Kota Kinabalu Island Tom Yam Restaurant
Sabah Planet Sambal SU 3162, Jalan Kolam
Tel: 088-221 192 Jalan Padungan, Kuching Kg. Batu Arang
Sarawak P.O. Box 81168
Kedai Kopi Melanian 3 Tel: 082-248 797 87021 Labuan
No.34, Ground Floor Tel: 087-415 248
Jalan Pantai
88000 Kota Kinabalu 51
Tel: 012-838 2888
 Raff Restaurant Restaurant Pulau Labuan 2 Anjung Ketam
U0240C, Ground Floor (Non-halal) (4 stalls)
Jalan Kemajuan Ground Floor, Lot 9-12 Jalan Simpang Anjung Ketam
87008 Labuan Jalan Kemajuan, P.O. Box 80056 Kg. Tanjung Aru
Tel: 019-897 2799 87010 Labuan 87008 Labuan
Tel: 087-416 699 Stall No. 1
Seri Malindo Restaurant Tel: 087-424 366
U0358, Jalan Dewan Indian Stall No. 2
87007 Labuan Tel: 016-838 2421
Tel: 087-416 676 / 416 072 Blue Wave Lounge & Restaurant Stall No. 3
(The Melting Pot) Tel: 016-818 2134
Cassiopeia Riverside Restaurant U0345, Jalan Merdeka Stall No. 4
Bangunan Restoran Eko-Pelancongan Sg. 87008 Labuan Tel: 019-807-0690
Kinabenuwa Tel: 087-418 345
PO Box 80060, 87012 Fishermans Wharf Restaurant
87007 Labuan Deens Restaurant U0229 A&B U0230
Tel: 019-853 6286 B021 & B022, Ground Floor Wisma Kishan Singh
Financial Park Jalan Kemajuan
Warisan Kari Kepala Ikan Restaurant 87008 Labuan 87008 Labuan
Tingkat Bawah, Bangunan Labuan Walk Tel: 087-453 122 / 019-882 1122 Tel: 087-408 225 / 408 226
87000 Labuan
Tel: 019-400 4604 L.A. Banana Leaf Restaurant New Sung Hwa Seafood Restaurant
Lot 11, Wong Wo Lo Building U 0002, 1st Floor
Chinese / Asian Pekan Jati PCK Building, Jalan Ujong Pasir
87008 Labuan 87000 Labuan
Carys Kamayan Restaurant Tel: 016-843 0428 / 087-415 496 Tel: 087-411 008
(Non-halal)
SU40T/SL05-SL06 Maya Marina Caf Terumbu Warisan Restaurant
1st Floor, Taman Fulliwa Shoplot Public Marina, Jalan Merdeka TA0420, Jalan Simpang Anjung Ketam
Jalan Rancha-Rancha 87007 Labuan Kg. Tanjung Aru
87000 Labuan Tel: 016-834 4394 / 087-582 928 87008 Labuan
Tel: 087-424 836 Tel: 016-810 8596
Mehfil Restaurant
Heng Heng Coffee Shop (Authentic Nor thern Indian Restaurant) Pargolf Seafood Restaurant
U0085, Jalan Merdeka U0259, Ground Floor SU 3092, Jalan Tun Mustapha
87008 Labuan Jati Commercial Centre 87026 Labuan
Tel: 019-882 1990 Jalan Kemajuan Tel: 010-959 2565
87021 Labuan
Jia Yan Coffee Shop Tel: 012-822 8889 / 087-431 889 Others
IR2/53, Lot 5, Saguking Warehouse
Jalan Patau-Patau Seafood Blue Whale Coffee House
87000 Labuan U0268, Ground Floor
Tel: 016-827 8580 / 014-670 8812 Anjung Ikan Bakar Block G, Jati Shophouse
Jalan Lubuk Temiang Jalan Jati
Kar Fu Restaurant Kg. Lubuk Temiang 87007 Labuan
Beside Southern Hotel 87008 Labuan Tel: 087-422 919 / 012-838 9657
Jalan Anggerik (4 stalls)
87000 Labuan Stall No 1: Hup Juan Coffee Shop
Tel: 012-803 8891 Tel: 013-833 9539 U0472K, Lazenda Commercial Centre
Stall No 2: 87000 Labuan
Kok Garden FNB Restaurant Tel: 013-555 8236 Tel: 087-413 080
L1L06, Public Concourse Stall No 3:
Arrival Level Tel: 012-834 0176 Manja Rasa Floating Restaurant
87000 Labuan Airpor t Stall No 4: Labuan International Seaspor t Complex
Labuan Tel: 019-585 3810 / 019-585 3710 87008 Labuan
Tel: 087-413 339 Tel: 087-424 935 / 019-809 4412

Old Town White Coffee

Lot No TILI MTB2
Arrival Level, Labuan Airpor t
87000 Labuan
Tel: 087-581 297

52

Candlenut (buah keras)
Native to Malaysia and the South Pacific, candlenut is not eaten raw but usually pounded
with other spices into a paste. It is used to thicken and flavour dishes. Candlenut is an
indispensable ingredient in many Malay and Nyonya dishes such as curry laksa.
Cinnamon (kayu manis)
Cinnamon is a widely used spice in many sweet and savoury Malaysian dishes. Possessing
a pleasant flavour and aroma, cinnamon stick or powder is used for soups, rendang, layer
cake and more.
Clove (bunga cengkih)
Clove is an aromatic spice that is used in many types of dishes, particularly in Indian and
Malay cooking. Due to its intense flavour, it is used sparingly.
Coriander (ketumbar)
Coriander seeds give a warm, piquant and spicy tinge to food. Available in powdered
form or in whole, coriander is used in rendang, serunding (meat floss), curries, chutneys,
briyani rice and as seasoning in many other dishes. The aromatic coriander leaves are
usually used as garnishing in soups or laksa.
Curry leaf (daun kari)
Curry leaves are an important ingredient in many Malaysian dishes, particularly curries
and sauces. Curry leaves are also used to add flavour to deep-fried food. It is usually
added at the last stages of cooking to add fragrance and flavour to food.
Dried shrimp paste (belacan)
Belacan is one of the most indispensable items in typical Malay cuisine. This flavourful
seasoning is made from fermented baby shrimps called geragau. It is mixed with salt,
sun-dried and moulded into a disc or blocks. Not meant to be taken raw, the belacan
paste is mixed with other ingredients as seasoning or pounded with chilli, shallots, lime
juice and sugar to make sambal belacan. Belacan is an acquired taste.
Galangal (lengkuas)
Similar in apperance to ginger root, galangal is popularly used in Malay and Nyonya
cuisine. It has a distinct earthy, spicy flavour and aroma. Galangal is commonly seen in
seafood recipes and is often combined with garlic, chilli, lime or tamarind.
Kaffir lime (limau purut)
Also known as makrut lime, kaffir lime and its leaves provide a strong and unique flavour.
The lime is usually used in seafood recipes. Its hourglass-shaped leaves are commonly
used in Malay dishes such as rendang and serunding, as well as Nyonya fare such as curry
kapitan and otak-otak.
Lemongrass (serai)
One of the essentials in Malay cooking is lemongrass. It provides a light lemony taste with
a slight tinge of ginger. The lower portion of the stalk is either sliced or bruised to release
the fragrant oil. It is also used in tea or other beverages.
Mint leaf (daun pudina)
In Malaysian cuisine, mint leaves are either used as an ingredient or to garnish soups or
laksa. It is also used to make the Indian mint chutney or dip.
Mustard seeds (biji sawi)
Mustard seeds are either used in whole or ground and added to curries. It is also used in
vegetable pickle or acar. Commonly used in Indian cuisine, mustard seeds combined with
cumin seeds provide a pungent, nutty flavour to cooking.
Palm sugar (gula melaka)
Palm sugar is obtained from the sap of coconut palm and is normally sold in tubes that
are wrapped with banana leaf. In Malaysian cuisine, the rich caramel-brown palm sugar
is used as a sweetener to enhance the taste of desserts and porridge. It is normally
combined with pandan leaves.
Glossary
Pandan leaf / Screwpine leaf (daun pandan)
Pandan leaves are a natural flavouring used to add fragrance and colour to traditional
cakes and puddings, and even savoury dishes. Pandan leaf can be crushed or bruised, and
is usually added towards the last stages of cooking. Fresh pandan leaves are available at
markets and in the cold storage departments of supermarkets.
Petai
Known for its pungent aroma, petai is also an acquired taste. The flat beans are usually
eaten raw, dipped with sambal belacan along with rice and other side dishes. When used as
an ingredient, petai gives that extra zing to sambal.
Polygonum / Laksa leaf (daun kesum)
A member of the mint family, daun kesum is an indispensable ingredient in Malaysian laksa,
hence the name laksa leaf. Besides laksa, fresh polygonum can also be eaten raw with other
herbs and vegetables, or added into nasi ulam or nasi kerabu. It has a minty taste and aroma.
Spring onion (daun bawang)
Also known as scallion or green onion, diced spring onion is often used as garnishing or
ingredient in stir-fried dishes, noodles, soups, seafood or sauces. It gives a mild flavour and
taste.
Star anise (bunga lawang)
Star anise is one of the most widely used spices in Chinese, Indian, Malay and Nyonya
cuisines. Available in whole or ground form, this sweet-smelling spice is almost always
added in meat or chicken dishes.
Tamarind (asam jawa)
Originating from India, tamarind fruit is used throughout Southeast Asia as a souring agent.
In Malaysia, it is often used to make sour dishes such as asam pedas, fish curry, asam laksa
and seafood dishes. Tamarind fruit has many other uses it can be made into a refreshing
sweet-sour drink. In the east coast states, tamarind pulp is coated with sugar to make candy.
Sometimes, tamarind is also used to shine brassware.
Torch ginger / Ginger flower (bunga kantan)
The fragrant torch ginger bud is an indispensable ingredient in making Nyonya-style dishes
such as asam laksa, asam pedas and other spicy and sour gravy. It also complements
seafood dishes and can be used to garnish steamed fish. It is best used fresh.
Turmeric (kunyit)
Available as fresh root or in powdered form, turmeric is extensively used as a flavouring
as well as colouring agent. It is also used as seasoning or as marinade for deep-fried dishes.
Turmeric is widely used in curries, particularly fish curry as it successfully masks the fishy
odour.
53
Cooking Classes
Gain an insight into Malaysian food, its spices, herbs
and condiments by joining a cooking class. Acquire new
skills and surprise friends and family with delicious new
recipes!

Bayan Indah Culinary Retreat Culinary Capers

3343 Kg. Palimbayan Indah Tel : 03-2092 5985 / 2093 5789
Sg. Penchala, 60000 Kuala Lumpur Fax : 03-2093 5260
Tel : 03-7729 0122 E-mail : gjayabalan@hotmail.com / geeta@eetech.com.my
E-mail : rohani@bayanindah.com Website : www.culinarycapers.com.my
Website : www.bayanindah.com / www.rohanijelani.com Geetha Jayabalan specialises in northern Indian cuisine and also
Learn to perfect your culinary skills with a hands-on cooking class teaches vegetarian, international and fusion cooking throughout the
with Rohani in her spacious purpose-built kitchen, overlooking an herb year in her beautiful home. Fun cooking classes for children aged
patch and a fish pond. Classes are small, informal, fun and insightful, 6-13 are available during school holidays.
and she uses fresh ingredients straight from her backyard. Classes end
with a sit-down meal to savour your own cooking. Grace Home Cakes
School of Baking and Decorating
Akademi Memasak Chef Liza Zainol 16-1 Jalan 4/62D, Medan Putra 4
(Formerly known as Azza Culinary Academy) Bandar Menjalara, Kuala Lumpur
No. 1, Jalan 2/45A Tel : 03-6277 1977
Lot 32602B, Taman Kok Lian Fax : 03-6277 0977
Batu 5, Jalan Ipoh E-mail : info@gracehomecakes.net
51200 Kuala Lumpur Website : www.gracehomecakes.net
Tel / Fax : 03-6258 7102 / 019-691 0401 Learn the art of making beautiful wedding cakes, delicious pastries
E-mail : enquiries@sweetazza.com.my and breads. This culinary school teaches beginners and advanced
Website : www.sweetazza.com.my levels and specialises in cake-decorating classes. Other cuisines are
Hands-on baking and cooking classes with cake baking specialist, available too.
Chef Liza Zainol.
Pias The Padi Cooking Lesson by Jimmy
Azrahs Home of Culinary Arts Tel : 012-493 3713
341, Lorong Maarof E-mail : jimmy_padi3@yahoo.com
Bukit Bandaraya, Bangsar Enjoy Malay, Indian and other delightful dishes and learn how
59000 Kuala Lumpur to make the most important ingredient in any dish the paste.
Tel : 03-2095 7385 / 012-644 0420 Savour rendang, butter masala and many other tasty dishes while
E-mail : kamalaasri@gmail.com you listen to the stories of the friendly, talented and experienced
Website : http://azrahkamalaasri.com Chef Jimmy. Conducted from 2.00pm to 5.00pm and followed
Weekly workshops on Indian, Malay, Chinese and vegetarian cooking by lunch. Minimum of two pax, right up to 50 pax. Appointments
taught by cookbook author with 20 years experience, Azrah Kamala. must be made 24 hours in advance.

Chef Abdul Razak Note : Visitors who are interested to participate in the
Bahagian Pembangunan Latihan & Khidmat Rundingan cooking classes are advised to make prior arrangements
Kumpulan Pendidikan YPJ with the respective cooking academies.
Level 2, Wisma YPJ Holdings
No.5, Jalan Seri Perdana 1/3
Taman Tampoi Utama
81200 Johor Bahru, Johor
Tel : 07-241 6161
E-mail : chefrazak@yahoo.com
Blog : http://chefrz.blogspot.com
Chef Abdul Razak offers interesting cooking classes for traditional and
international cuisines, as well as baking and ice-sculpting.

Foodies N Friends
Tel : 03-2093 2728
Website : www.foodiesnfriends.com.my
E-mail : info@foodiesnfriends.com.my
Founded by renowned food writer Hannah Abisheganaden, Foodies N
Friends aspires to promote the joy of cooking by organising scheduled
cooking workshops and gourmet tours.
52

54
 GOURMET
TOUR PACKAGES
(Sample Itinerary)

In Malaysia, there are many places of interest that are associated with food and culture.Visit a bustling wet market, savour authentic
Malaysian food at an exclusive restaurant or be adventurous and try your hand at making some of the local delicacies! Below is a
sample of what visitors can enjoy when they join a gourmet tour.

MALAYSIA GOURMET TOUR

Depar ture Daily Dinner at Coliseum Caf, a restaurant renowned for its Western food and
Minimum 2 pax old-world charm. Overnight. [B/D]

Malaysia is renowned for its diverse cuisines, as a result of its ethnically DAY 03 KUL/KLIA
mixed population of Malay, Chinese, Indian and other races. There is good
quality food to suit all budgets and tastes, ranging from the popular street Breakfast at the hotel. Departure transfer to KLIA for your onward flight
stalls and coffee shops to fine dining restaurants. This tour will help you or continue your gourmet adventure to Penang. [B]
to understand and explore the array of culinary options in three major
destinations in Malaysia, namely Kuala Lumpur, Penang and Langkawi. PENANG

DAY 01 PEN - COOKING LESSONS INDIAN

KUALA LUMPUR
DAY 01 KUL- CHINATOWN
Meet at the airport, transfer for a 1-hour journey from Kuala Lumpur
International Airport (KLIA) to the Hotel. Free at leisure.
At 1700 hrs, proceed to Chinatown. Chinatown bustles with everything
from food stalls to shops that sell clothes, shoes, watches, etc. Stroll along
the stalls and restaurants and take in the sights and smells of the various
delicacies.
CUISINE
Transfer from Penang Airpor t to the resor t.
Penang is known as a food paradise. It abounds with fresh seafood and
fruits. Despite its Chinese character, Penang also has a strong Indian
presence and there are some popular specialties to savour.
1845 hrs, transfer to Jaipur Court and learn how to cook Indian food in
the heart of Georgetowns heritage zone. Jaipur Court is renowned for
its excellent Northern Indian cuisine and was the recipient of Malaysian
Tatlers Best Restaurant Award for 2001. The ambience and setting of the
restaurant is cosy and reminiscent of old Indian homes.

Dinner at Old China Caf, a quaint restaurant offering Chinese / Malay After dinner, enjoy a trishaw ride through the streets of Georgetown. Visit
cuisine, with an ambience of the early 1900s. the Hawker Food Centre, a popular spot for some gastronomic adventure.
Savour the vast variety of Penangs mouth watering delights before we
Overnight. [D] drop you off at the nightspots and pubs. Of interest are Irish Pub at
Farquhar Street, Sohos Pub at Penang Road and First Avenue at Cititel,
DAY 02 KUL- COOKING LESSONS CHINESE Penang Road. Return to hotel on your own.
CUISINE
Overnight. [D]
After breakfast, proceed with Chinese cooking lessons conducted by a
renowned Chef, where you will see how Dim Sum and noodles are
made. Dim Sum freely translated, means A Little Bit of Heart. They
are small pieces made of meat and vegetables placed in a bamboo basket,
served either steamed or fried.

Try your hand at making this delicacy and then taste your own creation.
Non-alcoholic welcome drinks and souvenir certificate will be given at the
end of the class.

Afternoon, pick-up from the hotel and transfer to Central Market - a

centre for handicraft, antiques and art. Continue journey to Little India, a
place well-known for Indian food. Acquaint yourself with the potpourri of
spices used for cooking at the spice shops.

55
53
DAY 02 PEN - WET MARKET/GEORGETOWN TOUR/
TROPICAL FRUIT FARM TOUR
Breakfast at the hotel.

0830 hrs, visit the Chowrasta Market. Take in the sights of different fish,
vegetables, spices, etc. displayed for sale. Walk about tour of Inner City
of Georgetown Campbell Street, Kapitan Keling Mosque, Sri Maha
Mariamman Hindu Temple, Kuan Yin Chinese Temple and Little India. Drive
to Fort Cornwallis and visit the largest Reclining Buddha and a Burmese
Temple.

1230 hrs, proceed to the Tropical Fruit Farm, a lush 25-acre orchard with
over 140 species of tropical and sub-tropical fruit trees. There will be a
tour around the farm, fruit tasting and one fruit juice for you to enjoy.

One should not leave Penang without tasting its good seafood therefore
we take you for dinner at Eden Seafood Restaurant.

Overnight. [B/D]

DAY 03 PEN - AIRPORT

Breakfast at the hotel. Departure transfer to KLIA for your onward flight
or continue your gourmet adventure to Langkawi. [B]

LANGKAWI
DAY 01 LANGKAWI
Transfer from Langkawi Airport to the hotel. Rest and relax at the
poolside.

Dinner at Bon Ton Restaurant, specialising in fusion food. The restaurant is

located near the sea and has a wonderful ambience of antique traditional
Malay houses and coconut trees.

Overnight. [D]

DAY 02 LGK -ISLAND TOUR/ COOKING LESSONS

MALAY CUISINE
Breakfast at the hotel.

0900 hrs, pick up at the hotel. Proceed to learn how to cook Malay food
in the environment and ambience of a traditional Malay house. The chef
will guide you to select the herbs grown in the courtyard of a lavishly
crafted Malay wooden house which resembles the palace of a Malay Sultan
in the bygone era. Taste the food that you have cooked. Return to hotel at
3.00pm.

Evening, dinner at Barn Thai Restaurant, built entirely of tropical hard

timber and set amidst lush mangrove surroundings. Walk along the
wooden walkaway for the next 450 meters to get to the restaurant. The
wooden gazebos constructed along the walkway provide a suitable resting
place for those who need a short break during the journey. Taste a mixture
of different Asian cooking.

Overight. [B/L/D]

DAY 03 - LGK/ AIRPORT

Breakfast at the hotel. Free at leisure. Departure transfer to Langkawi
Airport. [B]

Please take note that the places of interest, menu and duration stated
here are only examples and estimates. Visitors can contact their respective
tour operators or enquire with the nearest Tourism Malaysia office for more
information on gourmet tours.

Sample itinerary provided by Asian Overland Services Sdn. Bhd.

www.asianoverland.com.my

56
57
MALAYSIA AT A GLANCE
COUNTRY
The federation of Malaysia comprises Peninsular Malaysia, which is made up
of 11 states, three Federal Territories as well as the states of Sabah and
Sarawak situated in Borneo.
CAPITAL CITY
Kuala Lumpur
GEOGRAPHICAL LOCATION
Lying 2 to 7 north of the Equator, Peninsular Malaysia is separated from
Sabah and Sarawak by the South China Sea. The Peninsular shares a
common border with Thailand in the north, while its southern neighbour is
Singapore. Sabah and Sarawak share a common border with Indonesia
while Sarawak also shares a border with Brunei Darussalam.
AREA
329,758 sq km
POPULATION
28 million
PEOPLE
Malays make up about 57% of the population, with Chinese, Indians and
other ethnic groups making up the rest.
LANGUAGE
Bahasa Malaysia (Malay) is the national language but English is widely
spoken. Malaysians also speak various languages and dialects.
RELIGION
Islam is the official religion but all other religions are practised freely.
GOVERNMENT
Malaysia practices parliamentary democracy and constitutional monarchy.
The Head of State is the Yang di-Pertuan Agong and the Head of
Government is the Prime Minister. The country has a bicameral legislative
system.
CLIMATE
Malaysia has a tropical climate and the weather is warm all year round.
Temperatures range from 21C to 32C and the annual rainfall varies from
2,000 mm to 2,500 mm.
ECONOMIC PROFILE
Manufacturing constitutes the largest component of Malaysias economy
while tourism and primary commodities such as petroleum, palm oil, natural
rubber and timber are major contributors to its economy.
ENTRY REQUIREMENTS
Visitors must be in possession of a valid passport or travel document with a
minimum validity of six months beyond the intended visiting period.
Citizens of most countries do not require visas for social or business visits.
For further information, please visit or call the nearest Malaysian diplomatic
mission or Tourism Malaysia office.
CURRENCY
The unit of currency is the Malaysian Ringgit, which is denoted as RM.
Foreign currencies can be converted at banks and money changers.
58
WORKING DAYS
Most states observe Monday to Friday as working days while Saturday and
Sunday are rest days. In the states of Johor, Kedah, Kelantan and
Terengganu, working days are from Sunday to Thursday. Friday and Saturday
are observed as rest days. This applies to government offices and many
private establishments.
BANKING HOURS
In most states, banks are open from Monday to Friday from 9.15 am to 4.30
pm. In Kelantan and Terengganu, banks are closed on Friday and Saturday.
Check the websites of the relevant banks for details on operating hours and
rest days. Online banking services are available.
POST OFFICES
Post offices are open from 8.30 am to 5.00 pm daily except on Sunday and
public holidays. They are open for halfa-day on Saturday (until 1.00 pm).
Post offices that are located in shopping malls have extended operating
hours. In the states of Johor, Kedah, Kelantan and Terengganu, post offices
are closed on Friday and Saturday.
TIME
The standard Malaysian time is eight hours ahead of GMT and 16 hours
ahead of the U.S. Pacific Standard Time.
ELECTRICITY
The voltage used throughout Malaysia is 220 - 240 volts AC, at 50 cycles per
second. Standard 3-pin square plugs and sockets are used.
MEASUREMENT SYSTEM
Malaysia uses the metric system.
TELECOMMUNICATIONS
Malaysia is linked nationally and internationally by telephone, facsimile and
via the Internet. Most hotels provide International Direct Dial (IDD)
telephone services and Wi-fi Internet connection.
GETTING TO MALAYSIA
The main gateway to Malaysia is through the Kuala Lumpur International
Airport (KLIA) in Sepang. It is located about 50 km south of Kuala Lumpur.
Over 40 international airlines fly into the country while the national carrier,
Malaysia Airlines, has a global network that spans six continents. The airline
is a full-fledged member of oneworld, one of the worlds top three airline
alliances. The national carrier is complemented by its subsidiary, Firefly and
the budget airline, AirAsia. Rayani Air is Malaysias first Syariah-compliant
airline. It is based in Langkawi and serves five destinations; KLIA2, Langkawi,
Kota Bharu, Kota Kinabalu and Kuching. The new KLIA 2, situated about 1.5
km away from the main terminal of KLIA, is the worlds largest purpose-built
terminal dedicated to low-cost carriers. Airlines that operate from KLIA2
include AirAsia, AirAsia X and Malindo Air. Other major international airports
that serve as entry points are situated in Penang, Johor Bahru, Kuching, Kota
Kinabalu and the island of Langkawi. The main entry point to Malaysia by
sea is Port Klang, about 50 km away from Kuala Lumpur. Malaysia is also
accessible by rail and road from Singapore and Thailand.
GETTING AROUND
Malaysia has excellent domestic air links serviced by Malaysia Airlines as well
as carriers such as AirAsia and Firefly. The country has a well-developed and
efficient public transportation system served by buses, taxis as well as trains.
ACCOMMODATION
Malaysia has a wide range of accommodation with competitive rates.
International star-rated hotels, boutique hotels, beach resorts, chalets, youth
hostels and timeshare apartments are among the types of accommodation
available.
TOURISM MALAYSIA OFFICES
HEAD OFFICE
Malaysia Tourism Promotion Board (Ministry of Tourism and Culture, Malaysia)
9th Floor, No. 2, Tower 1, Jalan P5/6, Precinct 5, 62200 Putrajaya, Malaysia Tel: 603 8891 8000 Tourism Infoline: 1 300 88 5050 (within Malaysia only) Fax: 603 8891 8999
E-mail: enquiries@tourism.gov.my Website: www.malaysia.travel
STATE OFFICES
JOHOR
No 50C, 1st & 2nd Floor, Bangunan KPMNJ
Jalan Segget, 80000 Johor Bahru, Johor
Tel: 607 222 3590 / 3591 Fax: 607 223 5502
E-mail: mtpbjhb@tourism.gov.my
KEDAH
Kompleks Pelancongan Negeri Kedah
Seksyen 20, Jalan Raja, 05000 Alor Setar, Kedah
Tel: 604 731 2322 / 730 1322 Fax: 604 734 0322
E-mail: mtpbkdh@tourism.gov.my
KELANTAN
Ground Floor, Kampung Kraftangan, Jalan Hilir Balai
15300 Kota Bharu, Kelantan
Tel: 609 747 7554 Fax: 609 747 8010
E-mail: mtpb.kelantan@tourism.gov.my
KUALA LUMPUR
Level 2, MATIC New Building
109, Jalan Ampang
50450 Kuala Lumpur
Tel: 603 2161 0166 / 0312 / 0328 / 0348
Fax: 603 2161 0049
E-mail: mtpbkl@tourism.gov.my
MELAKA
No. 6, Jalan Plaza Merdeka
Jalan Merdeka , 75000 Melaka
Tel: 06-288 3304 / 06-288 3785 / 06-288 1549
Fax: 06-286 9804
E-mail: mtpb.melaka@tourism.gov.my
NEGERI SEMBILAN
1st Floor, Seremban Plaza, Jalan Dato Muda Linggi
70100 Seremban, Negeri Sembilan
Tel: 606-762 4488/763 5388 Fax: 606 763 8428
E-mail: mtpb.negerisembilan@tourism.gov.my
PAHANG
Lot G.01, Mahkota Square
Jalan Mahkota, 25000 Kuantan, Pahang
Tel: 609 517 7111 / 7112 / 7115 Fax: 609 517 7114
E-mail: mtpb.pahang@tourism.gov.my
PENANG
No. 11, Lebuh Pantai, 10300 George Town, Penang
Tel: 604 261 0058 / 263 4941 Fax: 604 262 3688
E-mail: mtpbpen@tourism.gov.my
PERAK
No. 12, Medan Istana 2
Bandar Ipoh Raya, 30000 Ipoh, Perak
Tel: 605-255 9962/ 2772 Fax: 605 253 2194
E-mail: mtpbperak@tourism.gov.my
PERLIS
No. 21, Jalan Satu, Taman Pertiwi Indah
Jalan Kangar-Alor Setar, 01000 Kangar, Perlis
Tel: 604 978 1213 / 1235 Fax: 604 978 1143
E-mail: mtpb.perlis@tourism.gov.my
SABAH
Lot 1-0-7, Ground Floor, Block 1
Lorong Api-Api 1, Api-Api Center
88000 Kota Kinabalu, Sabah
Tel: 6088 211 732 / 248 698 Fax: 6088 241 764
E-mail: mtpbbki@tourism.gov.my
SARAWAK
Parcel 297-2-1, Level 2, Riverbank Suites
Jalan Tunku Abdul Rahman, 93100 Kuching, Sarawak
Tel: 6082 246 575 / 775 Fax: 6082 246 442
E-mail: mtpbkch@tourism.gov.my
SELANGOR
6th Floor, Wisma PKPS,
Persiaran Perbandaran Seksyen 14,
40675 Shah Alam, Selangor
Tel: 603 5510 9100 Fax: 603 5510 9101
E-mail: mtpbselangor@tourism.gov.my
TERENGGANU
No. 11, Ground Floor, 1st Floor & 2nd Floor
Pusat Niaga Paya Keladi, Jalan Kampung Daik
20000 Kuala Terengganu, Terengganu
Tel: 609 630 9433 / 9093 Fax: 609 630 9091
E-mail: mtpbkt@tourism.gov.my
OVERSEAS OFFICES
AUSTRALIA
Perth
Level 5, 150 St Georges Terrace
Perth WA 6000, Australia
Tel: 00 61 8 9481 0400 Fax: 00 61 8 9321 1421
E-mail: mtpb.perth@tourism.gov.my /
tourmal@iinet.net.au
Website: www.tourismmalaysia.com.au
Sydney
Suite 6.01, Level 6, 151 Castlereagh Street
Sydney, NSW 2000, Australia
Tel: 00 61 2 9286 3055 Fax: 00 61 2 9283 8311
E-mail: malaysia@malaysiatourism.com.au
Website: www.tourismmalaysia.com.au
BRUNEI
Unit No 1.14 - 1.15, First Floor
The Rizqun International Hotel, Gadong BE3519
Negara Brunei Darussalam
Tel: 00 673 238 1575 / 1576 Fax: 00 673 238 1584
E-mail: mtpb.brunei@tourism.gov.my
CHINA
Beijing
Tourism Section, Embassy of Malaysia
Room 506 - 507, Air China Plaza
No. 36, Xiaoyun Road, Chaoyang District
Beijing 100027, Peoples Republic of China
Tel: 00 86 10 8447 5056 Fax: 00 86 10 8447 5798
E-mail: mtpb.beijing@tourism.gov.my
Website: www.tourismmalaysia.cn
Guangzhou
Consulate General of Malaysia (Tourism Section)
Unit 3216, 32nd Floor, CITIC Plaza Office Tower
No. 233, Tianhe Bei Road, Guangzhou 510610
Peoples Republic of China
Tel: 00 86 20 3877 3691 Fax: 00 86 20 3877 3692
E-mail: mtpb.guangzhou@tourism.gov.my
Website: www.tourismmalaysia.cn
Shanghai
Consulate General of Malaysia (Tourism Section)
Unit 1109, Level 11, CITIC Square
1168 Nanjing Road West, Jing An District
Shanghai 200041, Peoples Republic of China
Tel: 00 86 21 5292 5252 Fax: 00 86 21 5292 5948
E-mail: mtpb.shanghai@tourism.gov.my
Website: www.tourismmalaysia.cn
FRANCE
Paris
29 rue des Pyramides, 75001 Paris, France
Tel: 00 33 1 429 741 71 Fax: 00 33 1 429 741 69
E-mail: mtpb.paris@tourism.gov.my
GERMANY
Frankfurt
Weissfrauenstrasse 12 - 16
D-60311, Frankfurt am Main, Germany
Tel: 00 49 69 460 923 420 Fax: 00 49 69 460 923 499
E-mail: mtpb.frankfurt@tourism.gov.my /
info@tourismmalaysia.de
Website: www.tourismmalaysia.de
HONG KONG
Ground Floor, Malaysia Building
47-50 Gloucester Road, Hong Kong
Tel: 00 85 2 2528 5810 / 5811
Fax: 00 85 2 2865 4610
E-mail: mtpb.hongkong@tourism.gov.my
Website: www.tourismmalaysia.com.hk
INDIA
Chennai
4th Floor, Vijaya Towers
No. 4, Kodambakkam High Road
Chennai 600034, Republic of India
Tel: 00 91 44 4506 8080 / 8181 / 8282
Fax: 00 91 44 4506 8383
E-mail: mtpb.chennai@tourism.gov.my
Website: www.malaysiajao.com
Mumbai
123, Jolly Maker Chamber II
12th Floor, Nariman Point
Mumbai 400021, Republic of India
Tel: 00 91 22 6635 2085 Fax: 00 91 22 6639 0702
E-mail: mtpb.mumbai@tourism.gov.my
Website: www.malaysiajao.com
New Delhi
C 3/13, Vasant Vihar
New Delhi 110057, Republic of India
Tel: 00 91 11 4601 1677 (DL) / 1674 (GL)
Fax: 00 91 11 4601 1676
E-mail: mtpb.newdelhi@tourism.gov.my
Website: www.malaysiajao.com
INDONESIA
Jakarta
c/o Consulate General of Malaysia
Jalan H.R Rasuna Said, Kav.x/6
No. 1-3, Kuningan, Jakarta Selatan 12950
Republic of Indonesia
Tel: 00 62 21 522 0765 / 4947
Fax: 00 62 21 522 0766
E-mail: mtpb.jakarta@tourism.gov.my
Medan
c/o Consulate General of Malaysia
43, Jalan Diponegoro, 20152 Medan
Sumatera Utara, Republic of Indonesia
Tel: 00 62 61 452 3192
Fax: 00 62 61 452 3179
E-mail: mtpb.medan@tourism.gov.my
ITALY
Milan
Via Privata della Passarella 4, 20122 Milan, Italy
Tel: 00 39 02 796 702 Fax: 00 39 02 796 806
E-mail: info@turismomalesia.it
Website: www.tourism.gov.my/it
Fb: www.facebook.com/turismomalesia
JAPAN
Osaka
10th Floor, Cotton Nissay Building
1-8-2 Otsubo-Honmachi, Nishi-ku
Osaka 550-0004, Japan
Tel: 00 81 66 444 1220 Fax: 00 81 66 444 1380
E-mail: mtpb.osaka@tourism.gov.my
Website: www.tourismmalaysia.or.jp
Tokyo
5F Chiyoda Building, 1-6-4 Yurakucho
Chiyoda-ku, Tokyo 100-0006, Japan
Tel: 00 81 33 501 8691 / 8694 Fax: 00 81 33 501 8692
E-mail: mtpb.tokyo@tourism.gov.my
Website: www.tourismmalaysia.or.jp
KAZAKHSTAN
Almaty
Embassy of Malaysia, Tourism Section
1st. Floor, Prime Business Park
100/2 Furmanov Street, Medeuskiy District
050000 Almaty, Kazakhstan
Tel: 00 7 727 2321 430 / 431 / 439
KOREA
Seoul
(2nd Hansan Bldg., Seosomun-dong)
115, Seosomun-Ro, Chung-Gu
Seoul 100-813, Republic of Korea
Tel: 00 82 2779 4422 / 4251 Fax: 00 82 2779 4254
E-mail: mtpb.seoul@tourism.gov.my
Website: www.mtpb.co.kr
NETHERLANDS
The Hague
c/o Embassy of Malaysia
Rustenburgweg 2, 2517 KE The Hague, Netherlands
Tel: 00 31 70 350 6506 Fax: 00 31 70 350 6536
Visiting Office:
Zeestraat 52, 2518 AB The Hague, Netherlands
Tel: 00 31 70 762 2200
E-mail: mail@tourism-malaysia.nl
NEW ZEALAND
Auckland
Level 10, DLA Piper Tower
205-209, Queen Street
Auckland 1010, New Zealand
Tel: 00 64 9 309 6290 Fax: 00 64 9 309 6292
PHILIPPINES
Manila
Embassy of Malaysia
Tourism Office (Tourism Malaysia)
16th Floor, Picadilly Star Building
4th Avenue, Corner 27th Street
Bonifacio Global City (BGC)
1634 Taguig City, Philippines
Tel: 00 632 846 2697 Fax: 00 632 846 1213
E-mail: mtpb.manila@tourism.gov.my
RUSSIA
Moscow
c/o Embassy of Malaysia
Mosfilmovskaya Ulitsa 50
Moscow 117192, Russian Federation
Tel: 00 7 495 933 5748 / 5747
Fax: 00 7 495 933 5749
E-mail: mtpb.moscow@tourism.gov.my
Website: www.tourismmalaysia.ru
SAUDI ARABIA
Jeddah
2nd Floor (Upper Parking), Mega Business Centre
Serafi Mega Mall, Tahlia Street
c/o Consulate General of Malaysia (Tourism Section),
P. O. Box 593, 21421 Jeddah
Kingdom of Saudi Arabia
Tel: 00 966 12 286 7333 Fax: 00 966 12 286 7444
E-mail: mtpb.jeddah@tourism.gov.my
SINGAPORE
#01-01B/C/D, No. 80, Robinson Road
Singapore 068898
Tel: 00 69 6532 6321 / 6351 Fax: 00 69 6535 6650
E-mail: mtpb.singapore@tourism.gov.my
SOUTH AFRICA
Johannesburg
Ground Floor, Building 5, Commerce Square
No. 39, Rivonia Road, Sandhurst
Johannesburg, South Africa
P.O. Box 1125, Saxonwold 2132
Tel: 00 27 11 268 0292 / 0295
Fax: 00 27 11 268 0296
E-mail: mtpb.johannesburg@tourism.gov.my
SWEDEN
Stockholm
Stureplan 2, 4tr, 11435 Stockholm, Sweden
Mailing address:
Box 3602, 10359 Stockholm, Sweden
Tel: 00 46 8 249 900 Fax: 00 46 8 242 324
E-mail: mtpb.stockholm@tourism.gov.my
Website: www.malaysia.se
TAIWAN
Taipei
Suite C, 8th Floor, Hung Tai Centre
170 Tun Hwa North Road, Taipei, Taiwan
Tel: 00 88 62 2514 9704 / 9734
Fax: 00 88 62 2514 9973
E-mail: mtpb.taipei@tourism.gov.my
Website: www.promotemalaysia.com.tw
THAILAND
Bangkok
Unit 1, 3rd Floor, Zuellig House
1-7, Silom Road, Bangrak
Bangkok 10500, Thailand
Tel: 00 662 636 3380 - 3 Fax: 00 662 636 3384
E-mail: mtpb.bangkok@tourism.gov.my
Website: www.sawasdeemalaysia.com
TURKEY
Istanbul
Harman Sokak, Hamanci Giz Plaza, No.5, Floor:20
34394 Esentepe, Sisli, Istanbul, Turkey
Tel: 00 902 12 284 4436 Fax: 00 902 12 284 4437
UNITED ARAB EMIRATES
Dubai
Lot 3, Ground Floor (facing Zabeel Road)
Al Safeena Building, Oud Mehta, Near Lamcy Plaza
P.O Box 124096, Dubai, United Arab Emirates
Tel: 00 971 4337 7578 / 7579
Fax: 00 971 4335 3318
E-mail: mtpb.dubai@tourism.gov.my
UNITED KINGDOM
London
57 Trafalgar Square, London WC2N 5DU
United Kingdom
Tel: 00 44 2 079 307 932 Fax: 00 44 2 079 309 015
E-mail: info@tourism-malaysia.co.uk
UNITED STATES OF AMERICA
Los Angeles
818 West 7th Street, Suite 970, Los Angeles, CA 90017
United States of America
Tel: 00 1 213 689 9702 Fax: 00 1 213 689 1530
E-mail: mtpb.la@tourism.gov.my
Website: www.tourismmalaysiausa.com
New York
120 East 56th Street, 15th Floor
New York, NY 10022, United States of America
Tel: 00 1 212 754 1113 Fax: 00 1 212 754 1116
E-mail:mtpb@aol.com
Website: www.tourismmalaysiany.com
VIETNAM
Hanoi
Embassy of Malaysia (Tourism Malaysia Office)
Unit 401, 4th Floor, HCO Building
Melia Centre, 44B Ly Thuong Kiet Street
Hoan Kiem District, Hanoi, Vietnam
Tel: 00 844 3734 3837 / 3938 8464
Fax: 00 844 3734 4679
E-mail: mtpb.hanoi@tourism.gov.my
MARKETING REPRESENTATIVES
BANGLADESH
Dhaka
d/a Malaysian High Commission
in Bangladesh
House No. 19, Road No. 6
Baridhara, Dhaka 1212, Bangladesh
Tel: 00 880 2882 7759 / 7760 / 2885 8394
Fax: 00 880 2882 7761 / 3115
CAMBODIA
Phnom Penh
c/o Embassy of Malaysia
220-222, Preah Norodom Boulevard
Sangkat Tonle Bassac, Khan Chamkarmorn
Phnom Penh, Cambodia
Tel: 00 855 2322 1593 Fax: 00 855 2322 1594
E-mail: tourismmalaysia@online.com.kh
CANADA
1806 1111 West Georgia St.
Vancouver, B.C., Canada V6E 4M3
Tel: 00 1 604 689 8899 Fax: 00 1 604 689 8804
E-mail: mtpb.vancouver@tourism.gov.my /
info@tourismmalaysia.ca
Website: www.tourismmalaysia.ca
CHINA
Chengdu
Level 18, The Office Tower Shangri-La Centre
9 Bingjiang Road (East), Chengdu 610021
Peoples Republic of China
Tel: 00 8628 6606 5230 Fax: 00 8628 6606 5231
IRAN
Tehran
Embassy of Malaysia in Tehran
No.6, Changizi St., Alef St.
Mahmoodieh St., Tehran, Iran
P.O.Box 1986673654
Tel: 00 98 21 2621 9055 / 9056
Fax: 00 98 21 2204 6628
IRELAND
Dublin
Level 3A Shelbourne House, Shelbourne Road
Ballsbridge, Dublin 4, Republic of Ireland
Tel: 00 353 1 237 6242 / 6243
E-mail: info@tourism-malaysiadublin.com
LAOS
Vientiane
(c/o Embassy of Malaysia)
Nongbone Rd, Phonxai Village
Saisettha Dist, Vientiane, Laos
Tel: 00 856 21 414205-6
00 856 21 262373 (DL)
Fax: 00 856 21 414201 / 262339
E-mail: mtpb.laos@tourism.gov.my /
mtpbvte_laos@yahoo.com
VIETNAM
Ho Chi Minh City
Unit 1208, 12th Floor, Me Linh Point Tower
No. 2 Ngo Duc Ke Street
District 1, Ho Chi Minh City, Vietnam
Tel: 00 84 8 3825 8036 / 3825 8011 57
Fax: 00 84 8 3825 8037
E-mail: mtpb.hochiminh@tourism.gov.my
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Published by
Tourism Malaysia, Ministry of Tourism and Culture, Malaysia

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