From sizzling Char Kway Teow to comforting Bak Kut Teh, Malaysian Chinese cuisine blends tradition, taste, and technique. Rooted in heritage and full of heart, every dish brings the richness of Chinese culture to the local table.
Yong Tau Foo is a Hakka specialty consisting of tofu, eggplant, chili, and bitter melon stuffed with seasoned minced meat or fish paste. The ingredients are either deep-fried or boiled, then served in soup or with a savory sauce. Its versatility and balance of textures make it a staple in Chinese hawker stalls across Malaysia.
Chee Cheong Fun is a soft, steamed rice noodle roll enjoyed in various styles across Malaysia. It’s often served with sweet sauce, shrimp paste (har kou), or fragrant curry, and topped with sesame seeds and fried shallots. Eaten for breakfast or as a snack, this simple-looking dish offers a delicious combination of silky texture and savory sauces.
Bak Kut Teh, meaning “pork bone tea,” is a nourishing herbal soup made by simmering pork ribs with garlic and a blend of Chinese medicinal herbs. Rich, aromatic, and deeply warming, it is often enjoyed with rice, fried dough sticks (you tiao), and side dishes. Originating from Fujian Chinese migrants, this dish is a staple of Klang and a favorite breakfast or dinner among Malaysians.
Char Kway Teow is a beloved stir-fried noodle dish originating from Penang. Using wide, flat rice noodles, it's cooked over high heat with fresh prawns, Chinese sausage, bean sprouts, chives, and eggs, giving it a smoky “wok hei” aroma. Each bite bursts with flavor, texture, and the essence of street food. It’s a true representation of Malaysian Chinese culinary flair and a must-try for noodle lovers.
Hainanese Chicken Rice is a celebrated Chinese dish featuring poached chicken served with aromatic rice cooked in chicken fat and broth. The meat is tender and juicy, often paired with chili sauce, ginger paste, and dark soy sauce. Popular across Southeast Asia, especially in Malaysia and Singapore, this dish represents the subtle yet comforting side of Chinese cuisine.
Chinese Malaysian cooking marries Nyonya flair with mainland traditions—bringing together smoky ‘wok hei’, fragrant chicken rice oil, nourishing herbal broths, versatile dipping sauces, and hearty stuffed tofu for unforgettable flavors.
The “breath of the wok” that gives Char Kway Teow its signature smoky aroma and layered depth.
Fragrant rendered oil mixed into rice, creating the silky foundation of Hainanese Chicken Rice.
A clear, aromatic soup brewed with Chinese medicinal herbs and garlic for the signature Bak Kut Teh flavour.
The trio of sweet sauce, shrimp paste, and curry sauce that elevates Chee Cheong Fun with bold, varied tastes.
Tofu parcels filled with seasoned meat, served in a delicate broth or peanut gravy for Yong Tau Foo’s comforting bite.
