Cover A collection of underrated Malaysian dishes, according to chefs (Photos: Instagram / @beautifulvoyager.kitchen, @camylinopot & @eatwithandrewchan)
A collection of underrated Malaysian dishes, according to chefs (Photos: Instagram / @beautifulvoyager.kitchen, @camylinopot & @eatwithandrewchan)
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Here are the Malaysian dishes leading chefs believe deserve more recognition
As Merdeka approaches, happening in just a few weeks on August 31, local culture and heritage take centre stage. There is nothing more integral to Malaysian culture than food, from dishes that have garnered international recognition to plates you can find in any local eatery.
While we are all familiar with our iconic dishes, Malaysian culinary heritage is defined by much more than nasi lemak and roti canai. To celebrate the upcoming festivities, we spoke to a few chefs about local dishes they hold close to their hearts and believe deserve more recognition.
Read more: 5 dishes and drinks you didn’t know were Malaysian inventions
Hainanese Chicken Chop
Above A Hainanese chicken chop smothered in sauce (Photo: Instagram / @fatfoodbeast)
A Hainanese chicken chop smothered in sauce (Photo: Instagram / @fatfoodbeast)
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“The underrated Malaysian dish that should receive more recognition is a very good Hainanese chicken chop. This is a great representation of all Malaysians who grew up with this specific dish, which is so-called Western, but truly created by Malaysians.”
- Andy Choy, Chateau Dionne, Doux Doux, and Nice Bistronome
Don’t miss: Led by Chateau Dionne’s Andy Choy, Nice Bistronome melds French elegance with an Italian charm
Lor Cham Th’ng
Above Lor cham th’ng from Pulau Tikus Market (Photo: Instagram / @layneepic)
Lor cham th’ng from Pulau Tikus Market (Photo: Instagram / @layneepic)
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“I think for me, it’s something that I ate growing up which I have only seen done in Penang. They mix lor and prawn broth. We call it lor cham in Hokkien which means lor mixed with soup. I normally go back to Pulau Tikus Market for it.”
- Lroy Lim, Ignis KL and The Farm
Linopot
Above Linopot with hinava, tuhau, losun, and ikan masin (Photo: Instagram / @mynative.sabah)
Linopot with hinava, tuhau, losun, and ikan masin (Photo: Instagram / @mynative.sabah)
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“Linopot—a traditional Kadazan-Dusun dish. It consists of steamed rice often wrapped in a tarap leaf, served with dishes such as hinava, tuhau, salted fish, and losun. It’s so flavourful. I order it from someone who is a home cook.”
- Raymond Tham, Beta and Skillet KL
See also: 6 underrated dishes from Sabah and Sarawak you need to know
Red Glutinous Rice Wine Chicken
Above Red glutinous rice wine chicken with mee sua (Photo: Instagram / @guan_chua)
Red glutinous rice wine chicken with mee sua (Photo: Instagram / @guan_chua)
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“I personally feel that red glutinous rice wine chicken noodles is a very underrated and uncommon dish here. It’s a dish that’s close to heart as my mother used to make it for birthday occasions back in my hometown Sibu, Sarawak.
It features tender chicken simmered in Chinese red glutinous rice wine, infused with local herbs and spices to create a rich and savoury broth that warms the heart. We would often have it with springy mee sua noodles.”
- Loi Ming Ai, Voilà Patisserie
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
