Eat like a local in Malaysia: 5 delicious dishes to try in Kuala Lumpur
As the capital of Malaysia, Kuala Lumpur is a multicultural city – something that is reflected in its food scene.
Although not as heavily influenced by Nyonya culture as Penang, the Chinese Hakka, Malay and Indian influences are still unmistakable.
Here are some of the most popular dishes served in the city.
1. Lok lok
A fast food-style hotpot on the street, lok lok is the ultimate choice for a snack because everyone is sure to find something they like.
From Chinese cabbage to octopus, fish balls and oysters, all of the different lok lok foods are served on a skewer.
The system is to charge per stick and cooking is all self-service in one of the many pots lining the cart.
Sauces are also available, with the quintessential chilli oil and soy sauce among them.
2. Pan mee
A type of hand-kneaded Hakka short noodle, pan mee is no stranger in Southeast Asia.
Usually served with soup topped with minced pork and anchovies, Kuala Lumpur’s version is different.
With the addition of chilli, the pan mee is served dry, save for some dark soy sauce, and is mixed with minced pork, anchovies and greens.
3. Fish-head noodles
Fish balls are not the only companion of noodles.
Some people are reluctant to try fish head, but in this dish, won’t see the actual head – the pieces are battered and fried.
Th resulting fried fish noodles, served with a creamy broth, is not only fragrant but a feast for the taste buds.
The seafood broth adds a delicious sweetness and freshness.
It is made with fish, clams and yams, with the milkiness of the liquid the result of the addition of evaporated milk.
4. Roti jala
Malaysia's version of thin, crispy egg roll, roti jala is most recognisable by its rolled, mesh-like appearance.
Also called a net crepe or net pancake, it is made drizzling the batter over a hotplate, then rolling the crepe up once it’s cooked.
It is commonly eaten with curry in lieu of rice, and is enjoyed as a staple food during festivals and weddings.
5. Air mata kucing
It can get very hot in the Malaysian capital and air mata kucing is the perfect drink to help you cool down.
A Nyonya concoction most frequently found in China Town, the drink is made by boiling winter melon, logan and monk fruit together, then adding ice.
Its name means “cat’s tears” – a reference to the ice and the dark colour of the drink.
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Octopus and oysters served on a skewer, fish-head noodles and an icy fruit drink are among the delights served in the capital city