A deceptively simple noodle dish that’s rich in flavours, Hakka mee is enjoyed at any time of the day. It is prepared by first blanching the springy flat noodles before tossing it with minced pork sauce, then garnished with spring onions.

See also: A Glimpse Into the Rich History of Hakka Noodles

Malaysians eat this for breakfast, lunch, dinner, even supper and Penang’s char kuey teow is always a hit with its signature wok hei (breath of the wok). Traditionally, it is heaped with eggs, shrimps, cockles, beansprouts and chives, but Penangites love theirs with duck egg.

See also: The Best Char Kuey Teow in Malaysia, According to Chefs

Creamy, spicy, and satisfying, curry laksa is a favourite of many Malaysians. The addition of cockles, taufu pok (deep fried tofu), and long beans is what sets this laksa apart from the rest. You can choose to have it with yellow egg noodles, mee hoon, or a mixture of both!

See also: The Laksa Cheat Sheet: How to Tell Them Apart

Rich in spices and served with chicken that’s been marinated with turmeric and salt for hours, this rice dish was originally created to be served to the Sultan of Pahang when he visited Kuala Lipis decades ago; it is still served in the palace today. A tedious dish to prepare, nasi kebuli is usually served during special occasions like weddings.

See also: The Best Nasi Lemak in Malaysia, According to Local Chefs

A derivative of the ever-popular nasi ulam, nasi kerabu is a Kelantanese traditional dish, recognisable for its blue-hued rice that is achieved with the use of butterfly pea flowers. It comes with vibrant condiments like kerabu salad, salted duck egg, fried chicken or fish, and keropok.

See also: Escape to the East: What to Do And See in Kelantan

Different states have their own variations of the laksa, and the key difference lies in the soup base. The nyonya style has a fragrant, creamy, coconut milk base with a mild level of spiciness, and topped with boiled egg, fish balls and taufu pok. Homemade sambal will give it that extra kick!

See also: 7 Chic Hotels in Melaka For a Nostalgic Getaway

Perlis’ rendition of the laksa has a higher concentration of fish in its broth, giving it a thicker consistency. Mackerels or sardines are often used, along with torch gingers and laksa leaves.

See also: The Best Ramen in Kuala Lumpur, According to Chefs

Unlike the other states, Johor’s laksa has a thicker gravy and uses spaghetti instead of rice noodles or egg noodles. This twist came about when the royal chef, at the request of Sultan Abu Bakar, served the laksa with spaghetti, after the well-travelled sultan developed a taste for spaghetti bolognese. The thick broth is made from a blend of ikan parang, prawns, dried shrimp, salted threadfin, coconut milk and spices.

See also: 6 Of The Most Exclusive Real Estates In Johor

Comprising traditional handmade egg noodles, roasted pork slices, local green vegetables, and dark soy sauce, Tuaran mee is often seen as the noodle dish of Sabah. Hailing from the Tuaran region, this dry noodle dish can also be found with local Lihing yellow rice wine mixed into the sauce.

See also: A Food Lover’s Guide to Kota Kinabalu, Sabah

A staple in Sarawak, kolo mee is quite similar to Hakka mee, only its noodles are slightly curlier. It’s blanched with boiling water, then tossed with onion oil, and served with char siu, minced pork and spring onions. Adding char siu sauce is optional, to enhance the flavour.

See also: Garden Getaways: 7 Malaysian Retreats Surrounded by Greenery

If you’re ever looking for a simple, heartwarming broth to soothe your soul, hor fun soup is the perfect dish to do just that. Famous in towns like Ipoh and Taiping, this bowl of clear soup is made with shredded chicken, juicy prawns, and smooth kuey teow noodles.

See also: 10 Famous Malaysian Street Foods Craved Worldwide

Breakfast in Terengganu often consists of nasi dagang, a dish comprising coconut rice, fish curry and vegetable dishes such as pickled cucumber and carrots. It is often eaten with skipjack tuna curry, known as ikan tongkol in Malay, and cucumber acar.

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