FOOD IN MALAYSIA: DIET, HEALTH, TYPES, UNUSUAL ONES

FOOD IN MALAYSIA

Chinese Malaysian dish

Food is plentiful, cheap and easily available in Malaysia. A two kilogram bag of the fruit often costs less than two dollars. Rice is the Malaysians' staple food and is eaten at least once a day. Malays eat rice with fish or meat curry and vegetables cooked in various ways. Night markets and hawkers on bicycles serve fast-food meals, while 24-hour eateries offer Indian chapati bread and ginger tea for anyone feeling peckish at three in the morning. Malays celebrate important events with rice. Rice balls and fish balls are served in banana leaves. Dried fish is often used in mousetraps rather than cheese.

Malay Food, Chinese Food, Indian Food and Thai food are all common in Malaysia. On the tourist trail Chinese food is often easier to get than Malay because many hotels and restaurants are run by Chinese. Pork, beer and alcohol are not served at restaurants run by Muslim Malays but they are served at restaurants run by Chinese. Vegetarian meals, and beef and seafood dishes are widely available. Sometimes the beef comes from water buffalo. Fish often comes with the head attached and the chicken often has a lot of bones. Seafood such shrimp, prawns, crab, lobster, clams, dried fish, squid, flounder, eels, and jellyfish, are most widely available in the coastal areas.

Amount of calories consumed each day: 2,921, compared to 1,590 in Eritrea and 3,800 in the United States. [Source: U.N. Food and Agriculture Organization]

A survey by A.C, Nielsen found that 59 percent of people interviewed eat at a fast food restaurant at least once a week, compared to 35 percent in the United States..

Ketchup comes from the Malay word “kechap”, which described a fish sauce made with pickled fish or shellfish and sauces. British seamen discovered it but were unable to find the original ingredients and added ingredients familiar to them. The resulting sauce, called "ketchup", was popularized with the help of a popular cookbook. In 1790, tomatoes were added.

MalaysianFood.net

Malaysian Diet

Malaysian sweets

As Malaysia becomes more affluent, increasing amounts of meat and processed foods are supplementing the country's diet. Concerns about the health risks of their high-fat content are prominent in the press. This increased affluence also enables Malaysians to eat out more often; small hawker stalls offering prepared food are open twenty-four hours a day in urban areas. [Source: Thomas Williamson, Countries and Their Cultures, Gale Group Inc., 2001]

Malaysia's ethnic diversity is reflected in dietary restrictions: Malaysian Muslims generally follow Islamic dietary restrictions — not drinking alcohol or eating pork. They prefer to eat Halal food and are also careful to ensure that animals are slaughtered for food in accordance with Islamic law. The Malaysian government issues halal certification to food outlets, and signs indicating the availability of halal food are prominently displayed at the entrances of shops and restaurants, including those operated by Western chains such as McDonald's, KFC and Pizza Hut. [Source: Ahmad Yousif, Worldmark Encyclopedia of Religious Practices, Thomson Gale, 2006]

Pork is a favorite food among many Chinese. Chinese can drink alcohol but if they do they often do it discreetly so as not to offend Muslims. The same with pork. Hindu Indians refrain from eating beef and also discreet about consuming pork and alcohol. Some Buddhists are vegetarian.

High-Fat Malaysian Cuisine Food and Unhealthy Malaysians

In 2007, Reuters reported that traditional diets in Malaysia were often high in fat, sugar and cholesterol. Common ingredients such as coconut milk, clarified butter and sugar contributed to the richness of many dishes. Meals ranged from high-end cuisine to street food, but both could contain significant amounts of oil, salt and sugar. [Source: Reuters, December 18, 2007]

Eating out is a major part of Malaysian culture, and many people travel long distances to find specific foods. Popular examples include fried dishes and rich local specialties in places like Ipoh and Penang. This strong food culture has contributed to high overall calorie intake.

Health data at the time showed rising rates of non-communicable diseases. According to the World Health Organization, about 7.6 percent of Malaysians over age 20 had diabetes in 2000, equivalent to 1.82 million people in a population of nearly 24 million. This rate was higher than in neighbouring Indonesia and Thailand during the same period.

Market in Kuala Lumpur

Health experts linked these trends to increasing income levels, less physical activity and lifestyle changes. Tan Yoke Hwa noted that people were eating more and choosing higher-calorie foods, and called for stronger public education on nutrition.

Government statistics showed that more than two-thirds of Malaysian adults did not exercise regularly. The proportion of overweight adults rose from 16.6 percent in 1996 to 29.1 percent, while obesity increased from 4.4 percent to 14 percent. Healthcare spending also grew significantly, rising from 1 billion ringgit in 1983 to 6.3 billion ringgit in 2003, with projections exceeding 10 billion ringgit by 2010.

In response, the government introduced measures to promote healthier habits. These included restricting fast food advertising during children’s television programs and requiring chains to provide information on fat, sugar and cholesterol content.

Food in Malaysia from the 1950s and 60s

Food in Malaysia during the 1950s and 1960s reflected a very different reality from today’s abundance. In the years following World War II, meat was still considered a luxury, and many households—especially those with limited means—relied on creativity and necessity to put meals on the table. For some, that meant eating foods that would seem unusual today. In 1957, for instance, students at a boarding school in Penang were served guinea pig curry. The animals, raised on banana tree cores, were bred specifically for consumption. [Source: Jane F. Ragavan. The Star, August 30 2014]

Despite such improvisations, guinea pig never became a lasting part of Malaysian cuisine. More typical, however, was the limited use of meat in everyday cooking. Even in households that could afford it, beef, mutton and chicken were reserved for special occasions or eaten sparingly once or twice a week. Rather than being the centerpiece of a meal, meat was often used in small amounts to flavour dishes.

Cookbooks from the period also reveal how households adapted. In her 1952 publication My Favourite Recipes, Ellice Handy included numerous meat-based dishes but frequently recommended substitutes such as liver. Offal, now sometimes considered a delicacy, was then a practical and nutritious alternative. Ingredients like belacan (fermented shrimp paste) were widely used, possibly as a way to enhance flavour in place of more expensive seasonings.

Kitchen technology during this era was in transition. While electricity had been introduced earlier in the century, only some families owned modern appliances by the 1950s. Early electric cookers, such as those produced by British manufacturers, began appearing in urban households. Yet traditional tools remained essential. Grinding stones (batu giling) and mortars and pestles (lesung) were standard equipment, used to prepare spice pastes and sauces by hand.

Everyday food preparation extended beyond the home as well. Street vendors relied on simple but effective tools. Ice, for example, was sold in large blocks wrapped in sawdust and newspaper for insulation. Vendors preparing shaved ice desserts used hand-planing tools to produce fine ice shavings, while sugar cane juice sellers operated hand-cranked presses with heavy rollers—machines that required considerable strength to use.

The dishes of the time also reflected Malaysia’s multicultural influences. Recipes found in mid-20th-century cookbooks included items that are less common today. One example is fish molee, a mild coconut-based curry with roots in the cuisine of Kerala in southern India. Brought to Malaya through migration during the colonial period, it blended Indian techniques with local ingredients and sometimes included vinegar, hinting at European influences. Other foods, such as roti ayam or babi and epok-epok, were once more widespread but have since become regionally limited or less familiar to younger generations.

Malaysian Food Gets Healthier

In 2007, Reuters reported that food habits in Malaysia were starting to change because of rising health problems such as obesity, diabetes and strokes. Chefs began adjusting traditional dishes to make them healthier. For example, coconut milk was sometimes replaced with soy milk, white rice with brown rice, and more vegetables were added to meals. [Source: Reuters, December 18, 2007]

Ismail Ahmad changed the menu at his restaurant Rebung in Kuala Lumpur by adding more vegetables and reducing meat dishes. He also cut down on sugar and rice in his own diet after experiencing health issues. "People want to look good, they want to look healthy," he said and added braised tofu, ferns and beansprouts in chili paste to his menu. "Before, 70 percent of my buffet dishes was meat. Now I use more roots and vegetables," added Ismail, who said he cut sugar and rice from his diet after a battle with gout. /+\

Healthier eating became more popular, with people trying different diets to lose weight or improve their health. At Purple Cane, tea was used as an ingredient in many dishes, as it was believed to help reduce fat and cholesterol. Other chefs, such as Bong Jun Choi, noticed that customers were asking for less meat and lighter food. However, not everyone wanted to change. Some people still preferred traditional Malaysian dishes, which are often richer and higher in fat.

Chef Wan — Malaysia’s Most Well-Known Celebrity Chef

Few figures have done more to popularise Malaysian cuisine than Redzuawan Ismail, widely known as Chef Wan. Over a television career spanning more than 25 years, he has become one of the country’s most recognisable personalities, celebrated for both his cooking and his larger-than-life presence. A government-appointed culinary ambassador for Malaysia, Chef Wan has played a key role in promoting Southeast Asian food to international audiences. [Source: Dene Mullen, Southeast Asia Globe, March 8, 2016]

Known for his candid and energetic personality, Chef Wan has built a reputation that extends beyond the kitchen. His television shows, including East Bites West, have introduced global viewers to Asian cuisine, combining cooking with travel and cultural storytelling. The programme’s international success helped expand his reach, bringing Malaysian food into homes far beyond the region. In 2010, he was awarded the honorary title of “Datuk” and appointed culinary ambassador by Tourism Malaysia. In 2013, he won an international award for best English-language television chef at the Gourmand Awards in Paris.

Chef Wan’s early life shaped both his cooking and his outlook. Born into a large family, he spent much of his childhood on a military base in Singapore, where his father worked in the air force. There, he was exposed to a mix of cultures, learning to cook from his mother as well as from expatriate families. As a teenager, he developed an entrepreneurial streak, selling homemade food and taking on small jobs to support his family.

Despite this early interest in cooking, he initially trained and worked as an accountant. After several years in finance, he decided to pursue his passion and enrolled at the California Culinary Academy in the United States. During his training, he studied under prominent culinary figures such as Julia Child and later gained professional experience in restaurants in North America before returning to Malaysia.

His entry into television came unexpectedly. After being interviewed as a “chef to the stars,” he was invited to appear on a cooking programme. His lively presentation style quickly set him apart from other hosts, leading to his own series and establishing him as Malaysia’s first major television chef. Since then, he has written numerous cookbooks and hosted a wide range of culinary shows.

Throughout his career, he has also been a vocal commentator on food and culture. He has criticised aspects of the global restaurant industry, particularly the emphasis on fine dining presentation over flavour and accessibility. He has also spoken about the challenges Malaysian cuisine faces in gaining international recognition, noting that its diverse influences—from Malay, Chinese, Indian and other traditions—can make it harder to define. At the same time, Chef Wan has emphasised the importance of food as a unifying force. He often highlights how shared meals can bring people together across cultural and social divides. This belief underpins his work, both on screen and as an ambassador of Malaysian cuisine.

Fruit in Malaysia

Tasty fruits found in Malaysia according to wongeats: Duku Langsat - the flesh is sweet and fleshy with a bitter tiny seed in the middle, making it a challenge to eat the fruit without biting it. But the sweet flesh makes it worthwhile and all attempts are usually made to avoid the center. The outer skin is quite distinct by its leathery quality that peels easily to reveal the semi-translucent flesh. [Source: wongeats, September 2, 2012]

Chiku is also known as Sapote in the Spanish-speaking world. The sweet flesh is very soft but a bit rough in texture. Like most fruits in this part of the world, it is seasonal and thus available only at a certain time of the year. I was glad that it was available when I made my visit back recently.

Chempedak is related to the Jackfruit and Breadfruit, but it grows only in the Southeast Asian region. The flesh is a rich and sweet soft flesh, much like the texture of a ripe mango, but much sweeter and strong heady notes to accompany it. The seeds are usually saved and boiled, tasting much like a richer water chestnut. As a child, I would eat this fruit that has been battered and deep-fried, which made the seeds edible when well-cooked. It is definitely missed due to its unavailability outside Southeast Asia.

Starfruit" is often grown on trees at homes since they do well without much care. When in season, the tree bears many fruits that need to be wrapped in paper to prevent the birds from ingesting them, as was in the case at my auntie’s home. the skin is a a thin skin that protects a juicy insides, much like a soft apple. However, it is slightly tart and sweet at the same time, providing a light crunch in each bite. Strangely, Malaysians love to eat it by dipping it into a pool of salt.

Papaya is another commonly grown fruit tree in most homes. Like the starfruit, it is commonly vulnerable to birds that sense when the fruits are ripe and sweet, thus the common practice of wrapping them in paper as they ripen. I really enjoy this soft and sweet fruit that exude a unique fructose flavor that is unmatchable. It is one of my favorite breakfast fruits that is paired with a squeeze of lime.

Mata Kuching has a slightly leathery flesh that is very sweet, coating a hard black seed. It bears the name of “cat’s eye” due to its similar appearance. This fruit is very sweet and makes it completely irresistible, making heavy consumption of it possible. However, the common warning is that consuming too much can over-tax the system.

Dragon Fruit was not common more than 20 years ago. This fruit is indigenous to Vietnam and it made its way to this part of the world. It bears such name due to the leaves that emanate from the body of the fruit, looking like dragon scales. But inside bears a richly colored fruit that is soft and sweet. It has become a well sought-after fruit by the locals due to its wonderful flavor and exotic looks.

Durian is called the King of Southeast Asian Fruits . How can I explain its flavor? It is unique and extremely strong, yet illusive at the same time. Some have described it as rotting garbage which does not make it exactly attractive to the novice. But once you can get pass its strong odors, you will taste a flavor that is rich, custard-like, very heady, complex, slightly fermented, sweet, and mineral-like. It is this mix of flavors that make it totally irresistible to many, much like an addict looking for a fix. I have watched many locals sitting at stalls indulging in these fruits with glazed eyes – and I know why.

Jambu is a pink peach-tasting fruit with the texture of pepper. Rambutan is a red egg-size fruit with soft spikes around the outside. It is sweet and similar to lychees.

Bird’s Nest Soup and Insects as Food in Malaysia

Sabah has traditionally been a major edible bird nest collecting area. In the Penang area, a number of people have tried to attract bird nest swiftlets to old buildings and harvest their nest for soup. In some cases they have brought in stereo systems to produces bird calls to attract the swifts and humidifiers that emit mists to imitate the conditions in the caves that swifts usually live. The number of these bird houses increased from 150 in Malaysia in 1999 to 2,000 n 2001. The practice has become so common in some areas, such as Sitiawan in central Perak State, the main “bird” town, it has caused real estate prices to soar.

Many Singaporean Chinese go to Johor Baru, Malaysia for a meal of termites, which they believe will relieve headaches and muscle pain and generally improve health. The termites are served three ways—live, dripped in alcohol or preserved in rice wine—and sell for as much as $7 for individual termite ( a plump, juicy two-inch-long queen). One termite eater said they "were tough and firm on the outside, cool and creamy on the inside—absolutely tasteless.” The Chinese reportedly have considered termites a delicacy for 3,000 years. [Source: Reuters, 1996]

The larva of Hoplocerambyx spinicornis, a kind of Cerambycidae (long-horned beetles) is commonly eaten in Sarawak. It is a borer in dipterocarp trees and logs (Mercer 1993). It is often eaten raw but is more commonly roasted over a fire. It can be a bit "fiddly" unless given time to expel the wood particles from its gut. The sago grub, known as Ulat Sagu in Malay, is commonly eaten in Sarawak, often raw but more commonly after roasting over a fire (Mercer 1993). The beetle, Megasoma actaeon Linn., is consumed in Malaysia. Bodenheimer (1951, p. 209) states that many melolonthid beetles are eaten in Malaysia. [Source: “Human Use of Insects as a Food Resource”,Professor Gene R. De Foliart (1925-2013), Department of Entomology, University of Wisconsin-Madison, 2002]

Hoffmann (1947) reports that in Singapore a specially flavored salt is sold with the giant waterbug, Lethocerus indicus. The salt, known as Kwai Fa Shim Im, is fragrant and has probably had henna flowers added to it. The giant cicada, Pomponia imperatoria (Westwood), 3 inches long and with an 8 in. wing span, is used as food (Essig 1942).

Favre (1865) states of the Jakuns: "One of their most prized dishes is a honey comb. The time when the honey is in the comb is not considered the proper moment to take the hive. They wait until the small bees are well formed in the cells, and a few days before they are ready to fly away the honey-comb is taken with great care and wrapped in a plantain leaf, is put upon the fire for a few minutes, and then wax and insects are devoured together and considered as an uncommon treat." Irvine (1957) also says that bee brood is commonly eaten in the comb.

Bragg (1990) mentioned that in Sarawak the eggs of the walkingstick, Haaniella grayi grayi, are eaten as a delicacy by the local people. Kevan (1991) cites earlier literature that Malaysians ate a certain large species of stick-insect after removing legs and wings. Kevan believes the identity of the species to be, despite previous taxonomic confusion, Platycrana viridana Olivier. Regarding E. versifasciata,

Nadchattram (1963) states that Malayan Chinese believe in the healing powers of the droppings of this insect and for this reason they rear them. "They claim that dried excreta mixed with herbs will cure a number of ailments, such as asthma, stomach upsets, muscular pains. A brew is also made from the droppings and drunk like tea. This they claim will cleanse the body."

Are Dogs and Cats Eaten in Malaysia?

"Cats have never been eaten in Malaysia," said Pei Ling of the Sarawak SPCA. "Dog eating is dying out." said Dr. G.S. Gill of the SPCA Penang, "In the 1960s, there were rumored to be three places where dog meat was sold in Penang. This is now a thing of the past. Some exotic breeds of dog and cat are eaten by sick individuals, but this is not done openly. The Wildlife Deptartment maintains a strict check on any such parties." [Source: animalpeoplenews.org]

In Petaling Jaya, animal welfare advocates have pointed out that Malaysian law does not explicitly ban the consumption or sale of dog and cat meat. According to Malaysian Animal Welfare Society president Shenaaz Khan, there are no clear legal provisions that prohibit such practices. While technically legal, she described the idea as socially unacceptable and inconsistent with local norms, where dogs and cats are widely regarded as companion animals. The issue gained attention after Malaysian Independent Animal Rescue reported rescuing a dog from a location in Kampung Melayu Subang, where it was allegedly being kept for slaughter. [Source: Victoria Brown. The Star, 13 August 2013]

The organisation said it received information that animals at the site were mistreated prior to being killed. The rescued dog, found tied up without food or water, was taken to a shelter and described as being in very weak condition. Puspa Rani, who led the rescue effort, said the group planned to gather further evidence before filing a police report. She also expressed surprise that laws had not been updated to address the issue more clearly. Animal welfare groups continue to call for stronger legal protections and clearer regulations regarding the treatment of pets.

Separate reports have also highlighted concerns in Johor, where residents claimed that missing pets may have been taken and sold for consumption. There were reports that drug addicts stole these pets and sold them to migrant workers for 5 ringgit (US$1.40) an animal have led owners to maintain a close watch on their pets, the report added. [Source: Associated Press, February 26, 2007]

McDonald's Loses Trademark Fight Against Malaysia's McCurry

In September 2009, Julia Zappei of AP wrote: “The ruling by a three-member panel of the Federal Court ends all legal avenues for McDonald's to protect its name from what it said was a trademark infringement. "On the basis of unanimous decision, our view is that" McDonald's plea to carry the case forward has no merit, said chief judge Arifin Zakaria. "It is unfortunate that we have to dismiss the application with costs," he said. McDonald's began operations in Malaysia in 1982 and has 137 outlets in the Southeast Asian country.[Source: Julia Zappei, AP, September 8, 2009]

McDonald's will have to pay 10,000 ringgit ($2,900) to McCurry, a popular eatery in Jalan Ipoh on the edge of Kuala Lumpur's downtown. McDonald's lawyers refused to comment, except to say the company will abide by the judgment. McCurry lawyer Sri Devi Nair said the ruling means McDonald's does not have a monopoly on the prefix 'Mc,' and that other restaurants could also use it as long as they distinguish their food from McDonald's. "This is a precedent for everyone to follow," he said.

A three-member Appeal Court panel had ruled in favor of McCurry Restaurant in April this year when it overturned a 2006 high court ruling that had upheld McDonald's contention. Arifin said McDonald's lawyers were unable to point out faults in the Appeal Court judgment, which had said there was no evidence to show that McCurry was passing off McDonald's business as its own. The Appeals Court also said McDonald's cannot claim an exclusive right to the 'Mc' prefix in the country.

"We are very much relieved. We hope to expand. This is what we wanted to do from the beginning and we were stalled for eight years," said A.M.S.P. Suppiah, the owner of McCurry. "I am so happy ... we have nothing in similarity with them at all. That's how we have felt all this while," said his wife, Kanageswary Suppiah. The Appeal Court said McCurry's signboard has white and gray letters against a red background with a picture of a smiling chicken giving a double thumbs-up, in contrast to McDonald's red and yellow "M" logo. McCurry also serves only Indian food, not competing with McDonald's Western menu, the court said.

Image Sources: Wikimedia Commons

Text Sources: “Encyclopedia of World Cultures Volume 5: East/Southeast Asia:” edited by Paul Hockings; 1993; New York Times; Washington Post; Los Angeles Times; Smithsonian magazine; Encyclopedia.com; National Geographic; Live Science; Malaysia Tourism websites; Malaysia government websites; UNESCO; Metropolitan Museum of Art; Natural History magazine; Times of London; Library of Congress; The Conversation; The New Yorker; Time; BBC; CNN; Reuters; Associated Press; AFP; Lonely Planet Guides; Google AI; Wikipedia; The Guardian and various websites; books and other publications.

Last updated May 2026