To celebrate 130 years of culinary excellence, Le Cordon Bleu alumni in Malaysia united for two exclusive dining experiences – one in Kuala Lumpur, the other in Penang – each a tribute to collaboration, classical technique, and personal culinary identity.

These special dinners highlighted the enduring influence of Le Cordon Bleu’s global culinary education, as Malaysian chefs trained in various campuses around the world returned to local kitchens, combining their refined skills with a deep respect for culture and innovation.

10 HANDS DINNER | KUALA LUMPUR

The 10 Hands Dinner was held across two venues in Kuala Lumpur: Red Red Botak Head (May 8 & 9) and Cleaver Shed (May 30 & 31). Five alumni of Le Cordon Bleu Malaysia came together to craft a multi-course menu that wove classical technique with contemporary style and regional ingredients:

• Janice Siew – Petiteserie
• Ann Lee – Être Patisserie
• Liang & Arief – Red Red Botak Head
• Amelia Ng – Cleaver Shed

Each night offered an intricate progression of dishes, showcasing the individuality of each chef while reflecting the shared discipline and artistry of their Le Cordon Bleu training.

4 HANDS DINNER | PENANG

On June 14 & 15, Penang hosted the 4 Hands Dinner at Communal Table by Gēn 根, with two proud Penang-born alumni at the helm:

• Hooi Shing – Le Petit Four
• Johnson Wong – Communal Table by Gēn 根

This eight-course menu was a celebration of homegrown talent and ingredients, reimagined through the lens of French culinary technique. From delicate seafood dishes to refined desserts, the dinner reflected the chefs’ journeys from Penang to Paris and back again.

Throughout both events, diners were treated to thoughtful, precise, and expressive dishes – all hallmarks of a Le Cordon Bleu education. More than just a showcase of technical skill, these reunions offered a glimpse into how classical training continues to empower chefs to push boundaries, celebrate heritage, and create meaningful culinary experiences.

As Le Cordon Bleu marks its 130th year, these alumni dinners served as a living tribute to the school’s global impact and its enduring role in shaping the future of cuisine, one plate at a time.

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Malaysians and international visitors alike love Melaka not only for its places of historical interest, but also for its cuisine. That’s because Melaka has plenty of restaurants and eateries, especially the ever-popular Nyonya ones. The plan was for my relatives and me to meet up in Melaka and have a great time enjoying an almost non-stop foodie experience while sightseeing.

It was a sunny afternoon when I arrived at the lovely Casa del Rio hotel in Melaka to meet my relatives – just in time for a late lunch. After settling into my room, my two siblings, my Singaporean uncle and his family, and I walked across to Heritage Flavours restaurant at Lorong, Jalan Tun Tan Cheng Lock, just about 200 metres away from the hotel. We settled down in the main dining area at a table for the seven of us. The interior of the restaurant was uniquely decorated with multicoloured umbrellas hung upside down from the two-storey glass roof ceiling, which illuminated the dining hall in a cascade of colour. The atmosphere was indeed interesting – and so was the menu.

We all ordered drinks and individual meals, and shared a huge serving of Pai Tee, a popular Nyonya snack consisting of a savoury, crispy deep-fried pastry shell filled with shrimp, yam bean, and carrots. My uncle, my brother, and I ordered curry laksa for our main meals, while the others ordered different Nyonya delicacies. My large bowl of curry laksa, rich in coconut milk and curry broth, was heavenly to savour. The two prawns, together with the cockles that came with the noodles, were quickly and delightfully eaten. For dessert, we all ordered chendol, also rich in coconut milk and palm sugar. After the meal, we were very full and waddled back to the hotel.

After a shower and a rest at the hotel, we dressed for dinner and went down to the lobby, where we caught two Grab cars to Restaurant Ban Lee Siang at Jalan Ong Kim Wee. The restaurant was crowded, but we managed to get a table along the five-foot way. The restaurant specializes in lok lok, or long thin skewers of raw food that are dipped into a bubbling, in-table hotpot of peanut sauce (or broth) to be cooked and eaten. There were skewers of poultry, various types of meats and organs, a variety of seafood, different types of eggs, tofu, mushrooms, vegetables, and many other items. Altogether, we ate over 120 sticks! After dinner, we got a ride to the Melaka River and embarked on a river boat cruise, which was spectacular – full of the sights, sounds, and lights of Melaka’s cityscape by night.

After the boat ride, we walked back to the hotel, but not before stopping at a café by the river for another round of chendol. This time, it was served with Musang King durian. It was rather pricey, but every mouthful made it worth it! After finishing our dessert, we headed back to the hotel with satisfied smiles on our faces.

The next morning, we enjoyed a humongous Western and Asian breakfast buffet, which was included with the hotel stay. After the meal, we visited A’Famosa, the old Portuguese fortress, and later the Malay and Islamic World Museum. It was lunchtime by the time we finished with the museum, so we moved on to Peranakan Mansion restaurant. The restaurant was richly decorated with antique furniture, and the staff were attentive and eager to please. We ordered Nyonya dishes including seafood soup with fish maw and abalone, otak-otak, curry assam fish, chicken rendang, prawns, pork, and a few other items. It was a splendid meal, enjoyed in the splendour of the surroundings.

Upon leaving, we decided to have drinks at The Baboon House nearby. The ambiance and interior were really out of this world. There was an indoor garden, and the restaurant stretched far to the back, with multiple atmospheric sections. The drinks menu was varied and full of creative options. We sat chatting, sipping our drinks, and soaking in the unique atmosphere before walking back to the hotel.

For dinner that night, we e-hailed our way to Amy Heritage Nyonya Cuisine restaurant in Taman Melaka Raya, which was quite a distance from the hotel. The restaurant wasn’t fancy, but the food was unforgettable – and it turned out to be the highlight of our trip. We had deep-fried fish steaks, special fried chicken, acar, fermented vegetables, assam prawns with petai, tofu, and three other dishes. The fish and chicken really stood out. Everything was so well cooked and delicious that we had no problem polishing off every dish. It was my favourite meal in Melaka, and I made a vow to return to this restaurant the next time I visit.

After dinner, we returned to the hotel but didn’t go in straightaway. Instead, we walked to Jonker Street night market. The street was lined with stalls on both sides and packed with people. We bought some Nyonya kuih to take back to the hotel, and I treated myself to a long skewer of potato twirl, something I’d always wanted to try. I ate it while walking through the busy street. After buying a few more items, we returned to the hotel and enjoyed the kuih with tea and coffee in the guest lounge.

On our last morning in Melaka, we had another big breakfast buffet at the hotel. Later, the hotel arranged a short city tour for us in their van. We were driven to the Portuguese village, where we walked along the esplanade and took many photos. For an early lunch, we were taken to a restaurant called Nancy’s Kitchen, where we enjoyed Nyonya dishes including pork stew, chicken, prawns, vegetables, steamed fish, and dessert. Yet another satisfying meal.

After lunch, we returned to the hotel and were picked up at 1.30pm in a 12-seater car with our luggage for the next leg of our holiday. Though it was a short visit, it was a truly gastronomic experience. I had eaten to my heart’s content, and this memory will remain with me for a long time.

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When Ben’s Independent Grocer at Publika hosted the latest edition of “Make It Authentically, Make It Italian,” guests were transported to a vibrant marketplace of Italian sights, smells and tastes. The event was a collaboration between The Food Purveyor (TFP), the Embassy of Italy in Kuala Lumpur, and the Italian Trade Agency (ITA), and proved to be a fitting tribute to Italy’s food heritage.

Officiated by Dr. Angela Donvito, Trade Commissioner of the Italian Trade Agency, alongside Ivan Tan, Group Executive Director of TFP Retail Sdn Bhd, the event spotlighted more than just premium goods – it celebrated culture, craftsmanship, and centuries-old culinary traditions.

One of the highlights was a live cooking demonstration by celebrated Italian chef Stefano Criber, who prepared a rich pasta dish inside a giant cheese wheel. With deft movements and a flourish of parmesan, the dish came together in real time, much to the delight of the gathered crowd. Every swirl of fettuccine drew smiles and applause, and each bite spoke of quality, tradition, and artistry.

Around the venue, tasting stations offered an indulgent array of Italian favourites, from fresh pasta and crisp salads to classic tiramisù. illy coffee was brewed to perfection, and generous scoops of Fabbri gelato provided a sweet, creamy counterpoint to the savoury offerings.

“We’re here to showcase Italian food products because their exceptional quality is a great source of pride for all Italians,” Dr. Donvito said during her remarks. “We want Malaysians to experience the richness of our culinary tradition firsthand.”

Echoing her sentiments, Ivan Tan added, “At The Food Purveyor, we don’t just sell groceries – we share stories. This collaboration lets us present our customers with authentic products and an immersive experience rooted in heritage, tradition and community.”

The event also highlighted the importance of authenticity. In a marketplace saturated with imitations, truly Italian products stand out – not only for their quality but for the stories they carry. Each bottle of olive oil, wedge of cheese, and package of pasta on display came with a legacy – a generational connection to craft and place.

And this experience doesn’t end with the event. Thanks to this special initiative, a curated selection of authentic Italian products is now available across Village Grocer, Ben’s Independent Grocer, The Food Merchant, and BSC Fine Foods – allowing Malaysian consumers to bring the true taste of Italy into their own kitchens.

QUICK TAKES

• The pasta demo was a crowd favourite – creamy, dramatic and delicious.
• The sampling stations covered all the classics, from starters to dessert.
• Thoughtful merchandising reflected a clear commitment to authenticity and quality.

WHY IT MATTERS

This was more than a retail event – it was a cultural exchange. Malaysians had the opportunity to experience the depth and nuance of Italian cuisine, while Italy continued to share the best of its culinary tradition with an appreciative audience. The collaboration reinforced the message that food connects us – across tables, across cultures, and across borders.

To learn more, please visit villagegrocer.com.my, big.com.my, and bscfinefoods.com.

The post A Taste of Italy at B.I.G. Publika: Authentic Flavours, Timeless Traditions appeared first on ExpatGo.

Tiger Beer has unveiled a fresh new look, marking the latest step in the brand’s ongoing evolution. Since its founding in 1932, the iconic Asian lager has built its reputation on boldness and innovation. Its refreshed identity is no different – visually sharper, globally unified, and steeped in the same fearless energy.

The new packaging features a rising tiger icon and a bold mix of deep blue, vivid orange, and silver. The “claw” detail in the letters “i” and “g” of the Tiger logo echoes the brand’s continued momentum and its call to “Uncage Your Tiger.”

At an event which launched the new design, Tiger Beer staged an eye-catching projection mapping show on the façade of Heineken Malaysia’s brewery, where the beer is brewed. The immersive display brought the updated branding to life — and served as a symbolic bridge between heritage and modernity.

“This is more than just a facelift. It reflects who we are — progressive, fearless, and always moving forward,” said Willemijn Sneep, Marketing Director of Heineken Malaysia. “Revealing the design at the brewery, where the beer comes to life, felt like the perfect way to honour both our roots and our future.”

The new look is rolling out across all global markets, ensuring Tiger’s visual identity is instantly recognisable wherever it’s enjoyed.

To mark the occasion, Tiger is also kicking off a Roaring New Look, Same Great Taste campaign with promotions running nationwide until June 30, 2025.

Here’s what’s on offer:

• At participating coffee shops and food courts: Buy 3 big bottles of Tiger Beer or Tiger Crystal and get a foldable tote bag (while stocks last).
• At selected bars, supermarkets, and convenience stores: Redeem exclusive prizes like a 999.9 Tiger Gold Bottle or a limited-edition Tiger Travel Bag by purchasing Tiger products and submitting your entry.
• Online on Drinkies, Shopee, and Lazada: Qualifying purchases may come with a Tiger Travel Bag or RM5 Touch ‘n Go eWallet credit, while supplies last.

Visit tiger4-0.tigerbeer.com or follow Tiger Beer on Facebook and Instagram for updates.

Kindly note that all Tiger Beer promotions and events are for non-Muslims aged 21 and above. Please drink responsibly.

The post Tiger Beer Roars Ahead with Bold New Look appeared first on ExpatGo.

While speaking to a Margaret River winemaker recently, our discussion turned to white wines made from the ubiquitous Sauvignon Blanc grape variety. His immediate response was to refer to this well-known wine style as ‘Sauvignon Bland’ to describe its unidimensional flavour profile.

Don’t for a minute think that we’re not fans of Sauvignon Blanc; we love the bright, tropical flavours of those produced in the New World and the more subtle styles produced in Old World destinations such as Styria (Austria) and Sancerre (France). However, those who compile wine lists appear to be blindsided by the variety in invariably choosing Sauvignon Blanc as their house wine. It has become the safe, go-to wine for many, and we think it’s time to broaden our palates by sampling just some of the other thousands of white grape varieties used to make wine around the globe.

Wine trends change constantly as winemakers tweak styles to make them more appealing to ever-changing palates. For example, gone are the full-bodied, buttery and heavily oaked Chardonnays of old; modern Chardonnay is crisper, fresher, fruitier and made with less new oak. Chardonnay has gone from riches to rags and fell out of favour some years back. However, it’s made a comeback as wine lovers seek something different from a familiar friend.

Feeling a bit burned out by Sauvignon Blanc’s dominance, we thought it would be good to investigate some alternative white wines. Here, we share four of those with you for consideration the next time you’re confronted with the dilemma of choosing a wine to pair with seafood or white meat – or even a local dish!

While we thought of Albariño, Aligoté, Grüner Veltliner, and Chenin Blanc, we turned to several more traditional varieties to sample, all of which are available in Malaysia. Read on if you, too, are asking the question, what’s another option beyond Sauvignon Blanc?

Yeya Finca Becara

Finca Becara has chosen innovation over tradition in making wines with a difference. This estate, located just north of Murcia in southeast coastal Spain near Alicante, is part of a new generation of Spanish producers intent on exploring regional identity through a wider lens. Their white Moscatel de Alejandría and Chardonnay blend is an example of how that philosophy plays out in the glass. These two grape varieties are rarely seen together in the same bottle, but we enjoyed the blend for it being quietly unconventional. The vineyard’s location near the Mediterranean ensures that temperatures are tempered by sea breezes that also lend freshness to the fruit. Moscatel is one of the oldest grape varieties still in cultivation, with origins traced to ancient Egypt and the eastern Mediterranean. Chardonnay, while a newcomer to Spanish viticulture, lends structure and breadth to the blend.

Winemaker Irene Gómez Aroca has crafted a wine that is aromatic but restrained. Yeya opens with aromas of floral notes, citrus peel and apricot. Although Moscatel is typically used to produce a sweet wine, Yeya does not exhibit pronounced sweetness. On the palate, the Moscatel gives a floral lift and a touch of spice, while Chardonnay brings weight, minerality and a fine acidity. This wine delivers the brightness of Moscatel without its saccharine sweetness and the complexity of Chardonnay without its heaviness. The wine’s floral notes pair well with Thai basil or Vietnamese coriander, while the wine’s acidity means it can negotiate soy, ginger and most spices with ease. It is a natural pairing with seafood and salads.

• Producer:                   Finca Becara
• Style:                          Yeya                                       
• Region:                       Jumilla, Murcia
• Vintage:                      2023
• Grape Varieties:        Moscatel de Alejandría and Chardonnay
• Alcohol Content:       12%
• Closure:                      Cork
• Price:                          RM180

Cavit Collection Riesling

The grapes for this wine are sourced from steep hillside vineyards in Lombardy, northern Italy, where small parcels of Riesling have been grown for centuries. Riesling is a variety well-known in most parts of the world, but in Italy, it is overshadowed by other white varieties. It was this anomaly that captured our attention, suggesting we should try the wine. It hails from Pavia, a region located just south of Milan and north of Genoa and is classified as Indicazione Geografica Tipica (IGT). The Italian wine classification system requires a doctorate to negotiate, but think of IGT as an explanation for grapes sourced from various regional locations, or grape varieties that aren’t typical of the region.

Riesling is an outlier, especially in Pavia, where red wines like Bonarda and Barbera have long dominated. This Riesling offers a distinct take on the variety, as it’s more Alpine than Mediterranean but unmistakably Italian in its restraint. This product is crafted on a family estate located in a region renowned for its sparkling wines rather than aromatic whites. Here, in the hills south of the Po River, the Calvit project brings a new focus to the variety. Cool nights and continental influences create favourable conditions for preserving acidity and aromatic precision.

On the nose, it displays typical Riesling characteristics of lime zest and peach, followed by floral notes. On the palate, this Riesling is dry, taut and delicately textured. Acidity drives it forward, while citrus notes add complexity to its flavour. Riesling is still a rarity in Pavia, and the Calvit interpretation attempts to create a distinctive style with a touch of sweetness. We especially like Riesling as a food wine, and this pairs exceptionally well with Asian cuisines. Try it with Thai dishes like green mango salad with minimal chilli, prawn laksa, or sushi. It is equally at home with Sichuan chicken or Vietnamese spring rolls, where bright acidity lifts complex flavours. Unlike most global Rieslings that appear in brown or green bottles, the Cavit Riesling is in a clear bottle so you can see what you will enjoy when purchasing the wine.

• Producer:                   Cavit
• Style:                          Riesling                                              
• Region:                       Pavia
• Vintage:                      2023
• Grape Varieties:        Riesling
• Alcohol Content:       11.5%
• Closure:                      Screwcap
• Price:                          RM135

Morandé Pionera Reserva Chardonnay

Founded in 1996 by Pablo Morandé, one of the nation’s pioneer winemakers, the estate helped reshape the image of Chilean wine, shifting it from volume to value and from warm climate power to cool climate elegance. Pionera is a reference to the pioneering spirit of Chilean winemakers, especially those in the Casablanca Valley, where Morandé meticulously crafts its wines. That same vision lives on in Pionero Chardonnay, crafted not in Casablanca, but in the heart of the Maule Valley, where the land offers a different kind of harmony. This Chardonnay continues that trajectory, offering a clean, approachable and expressive white that is fresh rather than flashy.

On the nose, pear, green apple and pineapple are detected along with almonds. These citrus notes flow through onto the palate. There’s no heavy oakiness either, as the fermentation occurred mostly in stainless steel, with just a portion aged briefly in neutral barrels for texture rather than flavour. In a market where Chardonnay often veers into extremes of over-oaked or overly lean, Pionero Reserva occupies an elegant middle ground. We like the balance between acidity and a slight sweetness. This wine is perfect for Japanese dishes like tempura or cold soba. It also holds up against Thai green curry, grilled chicken or Chinese steamed fish with ginger, soy and spring onions.

• Producer:                  Viña Morandé
• Style:                          Pionera Reserva Chardonnay                                    
• Region:                       Maule Valley
• Vintage:                      2024
• Grape Varieties:        Chardonnay
• Alcohol Content:       13.5%
• Closure:                      Screwcap
• Price:                          RM145

Chakana Atorrante Torrontés de Mendoza

The term ‘attorante’ is Argentine slang for a drifter, a misfit, or someone who lives by their own rules. These days it’s also a term used to refer to the citizens of Buenos Aires. For a grape variety that’s still trying to establish itself globally, the name feels apt. While the wine’s backstory may not be so clear to those who live outside Argentina, the winemakers at Chakana have made an easy-drinking wine that represents one of the true flavours of Argentinean winemaking, Malbec being another. Argentina’s signature white grape, Torrontés (pronounced tor-on-tayz), hasn’t yet made it onto the global wine stage, but that hasn’t stopped the nation’s winemakers from trying to make a refreshingly light, floral wine.

Grapes for this wine are sourced from biodynamically cultivated vineyards located at an altitude of 1,600 m, making them among the highest wine estates in the world. The altitude, combined with desert-like diurnal swings, yields grapes of remarkable aromatic intensity and acidity, producing a pleasantly fresh wine. The 2021 Torrontés enjoyed a cool vintage, allowing for longer ripening and greater concentration of aroma without pushing up the sugar levels.

Minimal intervention is part of the house winemaking philosophy, and this means no oak, thus enabling the fruit to fully express itself. The result is a wine that opens with classic Torrontés aromas of subtle orange blossom, lychee and lemon. Its aromatic lift and acid spine make it a compelling match for local Asian dishes. We think it would pair well with a Thai pomelo salad, a Vietnamese mangosteen salad, or Nyonya laksa.

• Producer:                   Chakana
• Style:                          Atorrante                                            
• Region:                       Mendoza
• Vintage:                      2021
• Grape Varieties:        Torrontés
• Alcohol Content:       12.5%
• Closure:                      Screwcap
• Price:                          RM150

The post Anything but That! Where to Turn When You’re Done with Sauvignon Blanc appeared first on ExpatGo.

If you thought April 17 this year was going to be just another Thursday, think again — it’s Malbec World Day, an annual celebration of the red grape that became Argentina’s calling card to the global wine stage.

Why this date? Well, it was on April 17, 1853, that Domingo Faustino Sarmiento — then the governor of Mendoza and later President of Argentina — made it his mission to develop a national wine industry. To do that, he enlisted French agronomist Michel Aimé Pouget to bring European vine cuttings to Argentina. Among them was Malbec, a Bordeaux blending grape that would go on to become Argentina’s most iconic varietal.

Originally valued in France for its deep colour and bold character, Malbec had fallen out of favour by the mid-20th century. A devastating frost in 1956 wiped out many Malbec vineyards in Bordeaux, prompting growers to replace it with hardier grapes like Merlot and Cabernet Franc.

A FAVOURABLE NEW HOME

But in Argentina, Malbec had taken root — quite literally — in high-altitude regions such as Mendoza, where it flourished. With smaller berries, tighter clusters, and naturally lower yields, Argentine Malbec developed a distinctive profile: deep, inky colour, lush dark fruit flavours, and smooth, velvety tannins. These qualities made it instantly approachable while still offering aging potential that delighted collectors and sommeliers alike.

Still, Malbec’s success story wasn’t immediate. Throughout much of the 20th century, Argentine wineries focused on high-volume, low-quality production, favouring grapes like Cereza and Criolla Grande. But by the 1990s, the country’s winemakers began shifting their focus to quality and export potential — and Malbec led the charge.

The results were nothing short of transformative. Argentine Malbec won over critics and consumers alike, particularly in North America, where it became one of the most popular imported red wines. Today, Malbec is the most widely planted red grape in Argentina, and while Mendoza remains its heartland, other regions such as Salta, La Rioja, and Patagonia also produce distinctive and increasingly acclaimed expressions of the varietal.

If your palate gravitates to big, fruit-driven red wines (read Australian Shiraz styles), you will doubtlessly enjoy many of the flagship Malbecs from Argentina. They tend to be plump, dense, and tannic and full of rich, bold and spicy flavours dominated by dark berries (mulberries and blackberries). In addition, they are full-bodied with a powerful long finish and often obvious oak flavours. Many value-for-money Malbecs are made for easy drinking and early consumption while the higher priced ones are often bottled for cellaring for up to 10 years.

Fortunately, there are many excellent Malbecs available in Malaysia at very approachable price points (along with some splashier and more costly bottles, too). This varietal yields a versatile red wine and pairs well with a range of diverse dishes from spicy Moroccan to traditional Italian, along with Asian food, oxtail soup, sticky barbecued beef or pork ribs, Chinese-style ribs, beer-braised beef, chicken wings, and grilled chicken. Malbec should be served at 14-15°C which means a little chilling before serving.

MALBEC WORLD DAY

To honour the grape’s journey, Wines of Argentina officially established Malbec World Day in 2011. The aim? To celebrate Malbec not just as a varietal, but as a symbol of Argentina’s emergence as a global wine leader. And it’s worked: Malbec is now as closely tied to Argentina as Pinot Noir is to Burgundy or Shiraz to Australia.

So, what better way to mark the day than by opening a bottle of Argentine Malbec? Whether you’re discovering it for the first time or revisiting an old favourite, this is the perfect time to raise a glass to a grape that was nearly forgotten — and to the country that gave it a second life.

The post Malbec and Argentina: A Perfect Pairing Worth Celebrating – Especially Today! appeared first on ExpatGo.

Whatever else can be said about Malaysia’s multicultural population, good or bad, one truth remains unassailable: Malaysians may be divided by many other things, but food unites them.

Here in Malaysia, the love of food transcends race, politics, disagreements (whether petty or profound) – and any aversion one might have to standing in a long queue, especially for a newly opened restaurant or a food stall that’s getting a lot of buzz.

SUDAH MAKAN?

Malaysians don’t just like to eat, they live for it. Driving long distances to buy a beloved dish from one specific restaurant or food stall is shockingly common here, and food trails are a well-regarded way to visit almost any city or town in the country. If there were a worldwide ranking of food blogs and food influencers per capita, Malaysia would surely be at or near the top. And as new arrivals soon learn, the de facto standard greeting in the country isn’t, “Hi, how are you?” but rather “Sudah makan?” (or just “Dahmakan?”) – “Have you eaten?” (Literally, “Eaten already?”)

For visitors and resident foreigners alike, Malaysia’s incredible food scene is always named as one of the best parts of being here. Not surprisingly, in the last decade or so, the international dining scene in Malaysia’s larger cities has grown by leaps and bounds. Whereas you could once count the fine dining venues in Kuala Lumpur on one hand, these days, lovers of haute cuisine have a long list of options, including a growing list of Michelin-starred restaurants, to tempt their taste buds and drain their wallets.

But the foundation of it all is Malaysians’ love of their own cuisines and their many delectable dishes. In all honesty, Malaysian food doesn’t get the international acclaim it deserves – there is some seriously good stuff happening in the restaurant kitchens, hawker centre woks, and mamak stalls across the country. Wherever you happen to be in Malaysia, and whatever the time, chances are you’re not far from something good to eat.

With that in mind, we’re going to present 30 of Malaysia’s must-try dishes that deserve to be sought out. With a small handful of notable, limited exceptions, we’re not including the multitude of fantastic rice and noodle dishes on offer here – that would easily more than double the list!

The list is offered in no particular order, except for the first three dishes, which we feel are truly the ‘holy trinity’ of Malaysian food, each iconic dish deliciously representing one of the three main cultures here, Malay, Chinese, and Indian. We’ve also saved the sweet treats mostly for the end of the list.

If you’re a visitor, you’ll want to try a few of these, but if you’re a long-term expat here, pretty much all of these should appear on a plate or in a bowl before you at some point. So let’s get to the list!

1. Nasi Lemak

It’s hard to think of a more fitting dish to start with. Nasi lemak is Malaysia’s unofficial national dish, and it’s easy to see why. When it’s done right, it’s just incredibly satisfying. The rice is cooked in coconut milk, which is the source of the name (nasi lemak essentially means ‘fatty rice’). But it’s the sides that set each version apart and really make this dish sing.

Depending on where you are in Malaysia, nasi lemak comes with a variety of accompaniments such as hard-boiled egg, fried peanuts, vegetables (usually cucumbers or carrots), some type of curry (with or without meat), seafood (occasionally), and sambal, the chilli-based sauce that can make or break the overall nasi lemak. And of course, no dish is complete without a generous bit of ikan bilis – tiny dried anchovies that add an enjoyable crunch.

Nasi lemak is traditionally eaten for breakfast, but not exclusively so… these days people are happy ordering it any time of day. Throw in a piece of fried chicken and it’s good enough for dinner!

For diners on the move, takeaway packets of nasi lemak bungkus are expertly wrapped in banana leaves whose pyramid-like shape, especially for Brits, may call to mind a bag of PG Tips tea!

2. Roti Canai

An Indian-inspired flatbread, roti canai is an indispensable staple at mamaks throughout Malaysia. This simple and satisfying flatbread is made with flour, butter (or ghee), and water, though some will add condensed milk to sweeten it up in other iterations.

The dough is masterfully pulled, flattened, folded, and cooked on a heavily oiled griddle, resulting in a sublimely fluffy piece of bread with a slightly crispy exterior. You can eat this one as a snack on its own or, as is the usual custom, use it to scoop from sides of dhal and curry.

Other versions abound, like roti telur (which adds an egg), roti bawang (onions), and the wildly different roti tisu, a sweetened and superbly tissue-thin version that gets shaped into a cone – and one which some vendors apparently strive to make as huge as possible! (It’s also usually served with condensed milk, so be sure to order any accompanying beverage tanpa gula – no sugar!)

3. Char Kuey Teow

We wouldn’t dare leave this famed dish off the list, even if we had to limit it to just five dishes! A Penang export rivalled perhaps only by asam laksa, char kuey teow (with numerous spellings, and often abbreviated simply as CKT) brings together flat rice noodles, garlic, light and dark soy sauce, chilli paste, prawns, chopped Chinese chives (kuchai), slices of Chinese sausage (lap cheong), and bean sprouts. Some vendors add sliced fish cake, some add shelled cockles. The dish arose from southern Chinese traders coming to Peninsular Malaysia, and since then, has only grown in popularity.

Though not an ingredient, a nevertheless crucial component for a really good CKT is a scorching hot wok. The incredibly high heat, combined with the skilled hand of the cook in rapidly manipulating both the pan and the paddle with which the ingredients are turned and mixed, is the wok hei – the ‘breath of the wok’ – and without it, no CKT can achieve true greatness.

4. Mee Goreng Mamak

A never-out-of-stock fixture at any mamak stall, mee goreng, or its name-brand affiliates, Maggi mee/Maggi goreng, is the complete package. Thin egg noodles, beef or chicken, shrimp, soy sauce, sliced chillies, veggies, and eggs. A dollop of chilli sauce is typically tossed in for an irresistible jolt. It may not look like much, but it’s a staple dish for a reason – it’s cheap, it’s filling, and it’s tasty!

Sounds simple, right? Well, you can try to replicate this one at home, but trust us, it’s just not going to taste the way it did when you wolfed down a plate of it at 2am at that gritty corner hawker stall.

5. Nasi Kerabu

If the blue rice doesn’t spark your curiosity, the lines of people around the country waiting to order this beloved Kelantanese dish should. Hailing from the state of Kelantan in northern Peninsular Malaysia, nasi kerabu gets its eye-catching colour from telang flowers (also called butterfly pea), and the rice serves as the centrepiece of an all-round gorgeous dish, at least when it’s prepared and plated with care.

The aquamarine dish is accompanied by bean sprouts and fried coconut, and punched up by the spicy addition of budu, a piquant, fermented fish sauce. If you want to stay true to the authentic Kelantan style, use your hands to tuck into this one, but no one will mind if you grab a spoon and fork instead!

6. Ayam Percik

KFC’s popularity in the region (and across Asia) over other fast food chains is well-known, but outside of the ubiquitous chicken chain, ayam percik stands very well on its own, thank you.

Basically, it’s barbecued chicken (ideally with just the right amount of charred bits), slathered in a delectable paste of spicy chilli, garlic, lemongrass, and ginger mixed with coconut milk. Assuming you have the right balance of flavours in the percik sauce, this Malaysian food stall staple packs more zing than anything Colonel Sanders can dream of!

7. Rendang

A dish that’s revered in Malaysia and beyond, the origins of rendang can actually be traced to the Minangkabau region of West Sumatra, despite the howls of protestation from some locals here who claim Malaysian bragging rights to the dish. Often prepared for festive occasions, rendang is a sort of reverse-braising using lamb, mutton, chicken, or beef.

A cauldron of spices and chillies in a soup of coconut milk is slowly simmered with the meat, and over time, the flavours are delectably infused, tenderising the meat. Once most of the liquid is gone, the long process is complete. It’s a dish that requires plenty of patience, but the end result is one that’s worthy of a celebration, and a really good rendang is something no foodie will soon forget.

8. Laksa

A staple of Malaysian cuisine, laksa eateries have been migrating abroad lately, making appearances in Bangkok, Shanghai, and beyond. There are even laksa festivals held here in Malaysia from time to time! And why not? This is a near-universally beloved dish with multiple variations, and every region lays claim to having Malaysia’s best version.

Some like it with fish, others with prawns. A widely renowned favourite is Penang’s renowned asam (or assam) laksa, in which tamarind features heavily (asam is Malay for tamarind) to create a spicy-sour fish broth.

Sarawak laksa has its own delicious character and adds shredded chicken to the mix, along with prawns, omelette strips, and bean sprouts. In Johor, locals use spaghetti noodles rather than rice noodles for their variant. And even across the border, Singapore laksa (possibly the best of which is found in Katong) takes on its own unique, spicy notes, with emphasis on coconut milk, fish sauce, and lots of prawns.

9. Roti Jala

One of what must be well over a dozen roti variations, roti jala, or net bread, gets its name from the net-like pattern that’s created by making zigzagging lines with batter on a large skillet.

The final product is folded up like a crêpe and is usually served with chicken curry or dahl. Roti jala is eaten any time of the day, but you’ll see it most often in the morning.

10. Sambal Udang

Sambal udang is a Peranakan dish, created by descendants of 15th- and-16th-century Chinese immigrants.The Baba Nyonya people, also known as Peranakan or Straits Chinese, are mainly of Chinese descent, originally from Fujian province in southeastern China. They settled along the coast of Malaysia mainly in Penang and Melaka, as well as parts of Thailand, Singapore, and Indonesia.

These days, they’re famous for their delectable food. A popular Peranakan dish, sambal udang is all about prawns. Whole prawns are sent swimming into a delicious pool of spicy sambal that’s flavoured with prawn paste. A generous splash of tamarind juice gives it a tangy kick. Oftentimes, petai (a bitter bean that grows in twisted clusters) is added to the dish, thus making it sambal udang petai.

11. Popiah

Also called popiah basah, this moist spring roll is more substantial than your typical spring roll, but isn’t deep-fried, so it’s perhaps a bit healthier than that version.

Not to be confused with the fresh rolls found in parts of Vietnam, popiah basah comes complete with its own regional-specific flavour. In place of lettuce, for instance, one common Malaysian version has turnips, fried onions, and bean sprouts. Variations abound, and vendors usually make them fresh to order.

12. Otak-Otak

You’d be forgiven as a non-native for perhaps recoiling a bit if you hear the translation before knowing what’s in the dish. After all, otak-otak is Malay for ‘brains’! Fortunately, though, that’s solely down to the pinkish-gray appearance of the product; no actual brains are used in the creation of this treat!

A flavourful mixture of fish paste, spices, and diced onions is loosely wrapped in a banana leaf and barbecued over charcoal until the pinkish-orange (or grayish) contents become warm and the leaves are slightly charred. As you might expect, there’s no great decorum involved with eating something whose name translates to ‘brains’ – just use your fingers to pick it directly from the leaf.

We’ll be the first to admit that this isn’t the most visually appealing thing on this list (particularly when few seasonings are added, leaving the fish paste a bland gray colour), but otak-otak really is quite tasty, especially with a practised hand seasoning the fish paste, and when enjoyed with some freshly made keropok udang (prawn crackers) and a cold drink, this snack-sized dish often really hits the spot.

13. Murtabak

This savoury pan-fried bread stuffed with minced meat and onions and dipped in spicy sauce is a meal and a half, so if you’re super hungry, this is a good, hearty dish to seek out.

Perfect murtabak is made with a robust amount of minced meat, liberally seasoned so that the taste comes through on the first bite. There are plenty of variations, but one that’s popular has a spicy-sour kick that will grab your attention and not let go.

14. Asam Pedas

Another favourite Malaysian dish originating from West Sumatra (again, specifically the Minangkabau region), the very name of this fish stew gives you a hint of what to expect. Asam refers to the tangy, sour tamarind, while pedas means hot (in the spicy sense of the word).

Naturally, tamarind features prominently, but the curry-like stew also includes ginger, shrimp paste, garlic, chillies, and other herbs.

15. Lemang

You may have driven by these roadside stalls during Ramadan and wondered what the tent-like rows of bamboo were. This is your answer!

Eaten with a meat or vegetable dish (often rendang), lemang is glutinous rice mixed with coconut milk, which is then cooked in bamboo. The time-consuming process to make lemang starts by lining hollowed-out bamboo shoots with banana leaves, then packing the shoots with the coconut-laced sticky rice. The bamboo is then arranged over a fire to slowly cook the rice in a process known as tapai.

Good lemang doesn’t really come cheap – in fact, it might be the most you’ve ever paid for cooked rice – but the combination of sweetness from the coconut milk and smokiness from the low fire makes these sticky, slightly chewy parcels of rice all but irresistible. Ask your local friends for their recommendations of the ‘best’ lemang stall during the festive season… or just look for one with a lengthy line of hungry patrons.

16. Rempeyek

This is one Malaysian snack that will likely appeal to many Westerners, especially Americans, who tend to love their salt and oil. Indeed, few snacks here come saltier, or more gratifying, than rempeyek. This addictive Malaysian food is commonly made by deep frying a doughy batter into a thin, crispy brittle and topping it with peanuts and anchovies. You’ll often see this savoury treat called peyek kacang.

The amount of salt can vary, of course, and there are versions that use dried shrimp or garlic instead of anchovies. Whatever the variant, though, we dare you to eat only one.

17. Satay

By no means solely Malaysian, meat grilled on skewers isn’t even limited to Southeast Asia these days. Still, though, many believe satay originated in either Indonesia or Thailand and spread throughout the region.

Origins aside, can we all just agree that marinated meat grilled on a stick is really, really good?

Malaysia has its own variations of the grilled skewers, served nationwide in chicken, beef, or even pork forms (the latter in non-Muslim outlets only). Sauces vary from region to region, but peanut sauce is the most common. In many places, satay is served with raw red onion, cucumbers, and ketupat (compressed rice cubes).

18. Ikan Bakar

This is Malaysia’s version of grilled fish, and the name applies to any type of fish that gets slathered in a paste of spices and tossed on the grill, sometimes in a banana leaf.

The end result is delicious, and with a big enough fish, it’s a great dish for sharing. There are several time-tested spice combos, with flavours like ginger, garlic, lemongrass, turmeric, lime, and chilli featuring liberally on many favoured lists!

19. Lor Bak

This addictive treat has its origins in the Hokkien and Teochew cultures, and is easiest to find in Penang these days, where it enjoys widespread popularity. Lor bak comprises five-spice-marinated pork wrapped in bean curd skin and fried.

The dish has a medley of alternative names in the region, including ngo hiang, heh gerng lor bak, and kikiam, with each of these names typically having multiple spellings, too!

20. Chai Tow Kway

In this delicious Chinese dish, rice flour and grated white radish are mixed and steamed into large slabs or cakes. These are then cut up into little pieces and fried with preserved turnip, soy sauce, fish sauce, eggs, and garlic, often with a few bean sprouts and spring onions added at the end.

Also known as carrot cake (which refers to the radish used, a ‘white carrot’ – and a name which definitely confuses Westerners!) or radish cake, or with the alternative spelling of chye tow kueh, this dish is always popular at dim sum outlets, and is best when enjoyed hot and fresh.

21. Bak Kut Teh

Plenty of residents in KL won’t think twice about making the 45-minute drive to Klang to seek out what is widely considered to be among Malaysia’s very best version of this unique herbal soup, whose Hokkien name translates to ‘meat bone tea.’

Pork ribs comprise the meaty flavouring base for the broth, while a complex blend of herbs and spices – including garlic, fennel, star anise, cloves, cinammon, and dang gui – lend an inimitable character to this dish.

That said, many bak kut teh cooks utilise all manner of parts of the pig beyond the actual meat when preparing the dish, so all but the most adventurous of expat diners should learn one key phrase when searching out and ordering their own hot bowl of this soup: “No spare parts, please!”

22. Kai See Hor Fun

Sure, you can get this delicious noodle dish, or something very similar, almost anywhere there’s a Chinese community in Malaysia, but real foodies know there’s one city to visit for the very best kai see hor fun: Ipoh.

A food lover’s paradise equalled in Malaysia only by Penang, Ipoh has a number of dishes that are either fairly unique to the country’s third-largest city or those of which it produces the best versions! Kai see hor fun is definitely one of the latter.

This dish comprises a generous handful of tender poached chicken (shredded), succulent prawns, and chopped Chinese chives, all swimming in a flavour-packed broth with hor fun noodles (a thinner version of kuey teow noodles), and in many places, a side of Ipoh bean sprouts – and yes, they’re different than other bean sprouts!

23. Hainanese Chicken Rice

This is not just a near-universally beloved dish among Malaysians, it’s also one of the easiest ways for a foreign palate to be introduced to local food.

Created by immigrants from Hainan in southern China (adapted from the Hainanese dish called Wenchang chicken), the dish often just called ‘chicken rice’ or nasi ayam is now as much a staple of Malaysian hawker centre fare as any other dish.

Whole chickens are poached in a seasoned broth (and plunged into an ice bath afterward to create a protective ‘jelly’ on the skin) and served with chicken stock-flavoured rice. Alternatively, roasted chickens are available at most stalls, too. You can’t miss these stalls, as they’ll have the chickens hung on hooks for easy viewing.

You might think the chicken would be the star of this dish, but it’s really the rice that can make or break it – a well-flavoured rice elevates this dish remarkably, and when eaten with the tender, moist chicken and sides of chilli sauce and minced ginger sauce, it’s just pure culinary pleasure.

Interestingly, chicken rice is to Singapore what nasi lemak is to Malaysia – an unofficial national dish – and both Malaysia and Singapore lay claim to the dish’s origins, a gastronationalistic argument that stretches clear back to the countries’ split in 1965.

24. Nasi Kandar & Tandoori Chicken

It’s not that this is the most tantalising dish on this list, and in truth, nasi kandar isn’t really even a dish so much as a style of eating… but you haven’t truly embraced life in Malaysia until your local friends take you to a nasi kandar mamak in the wee hours of the night – usually to watch a European football match on TV.

Nasi kandar is essentially rice served with your choice of toppings and sides, which commonly include curries, fish, eggs (typically fried and/or hard-boiled), and vegetables. Everything is laid out assisted buffet-style, though you can also order á la carte if you really want to come across as a foreigner. Otherwise, just pick out what looks appealing and point to it, and it will be heaped onto your plate, and a total will be calculated when you reach the cashier.

Found all over Malaysia, nasi kandar eateries are extremely popular, many are open 24 hours (or seemingly close enough), and they’re run by ethnic Indian Muslims.

Though this is unmistakably a classic Malaysian meal, if you’re not a big fan of buffet-style eating, just seek out a nasi kandar stall with a tandoor, a large cylindrical clay oven that will usually be in plain view. You can then order a delicious tandoori chicken meal (above), a dish that originated in the Punjab province of India – and one that will have you drooling in anticipation as you wait for the dish to be ready.

25. Apam Balik

Malaysian food includes plenty of sweet treats, and you’ll thrill your taste buds with this one, perhaps the ultimate local pancake.

Generally served as pancake- or crêpe-style snack boasting the compact package of an omelette, apam balik (typically just called apam) is stuffed with a plentiful amount of sugar, peanuts, and the occasional sprinkle of corn – with the pancake itself serving as a blank canvas, it’s a dish that’s constantly being reinvented.

26. Kuih

Variety, variety, variety – that’s one way to describe kuih, a wide range of Malay-style sweets usually made from rice flour or glutinous rice. There are more types of kuih than can be counted, from dumplings to cakes to biscuits to stuffed rolls and more. Small enough to snap up in a single gulp and often sweet enough to give you a little sugar rush (though not all kuih is so sweet), kuih vendors are the most colourful stalls of all.

The colour is typically a reflection of the kuih itself, but be forewarned: During the many festive seasons in Malaysia, the kaleidoscope of soft, sweet morsels goes quickly – few pieces are left by the time daylight begins to fade.

27. Ondeh-Ondeh

A favourite for visitors to Melaka to seek out, these little bite-sized glutinous rice balls are infused with pandan flavour, filled with liquid gula Melaka (a delicious brown palm sugar), and rolled in coconut flakes. Pop one in your mouth and bite down to experience the tiny burst of molten sweetness.

Alternatively spelled onde-onde or called klepon (typically outside of Malaysia), these treats are of Javanese origin. There, the palm sugar used is called gula jawa which has its own distinctive character, a bit smoky and sweet.

28. Putu Piring & Ketayap

Like roti jala, putu piring is enjoyed in both India and Malaysia. Putu piring has the initial taste and texture of a steamed bun or cake, with the added bonus of pockets of palm sugar tucked inside. Its plate-like shape is formed by flattening the flour before covering it in a white cloth and placing it in a conical steamer.

A somewhat similar sweet snack that includes some elements of kuih and some of putu piring is called ketayap, kuih tayap, or kuih dadar, a pandan-flavoured crêpe rolled around a filling of toasted coconut flakes and gula Melaka. Much like ondeh-ondeh (above), this beloved treat also originated in Indonesia, where it called dadar gulung, and uses the local gula jawa as the sugar.

29. Ais Kacang (or ABC)

A shaved ice dessert, ais kacang – also called air batu campur, or ABC – is a uniquely Malaysian dish that comes in a wide variety of styles, depending on what is used to top the shaved ice. Red beans, cendol, grass jelly, sweet corn, fruits, basil seeds, coconut milk, condensed and/or evaporated milk, and attap chee (palm seeds) are just some of the ingredients that can be added to the mountain of freshly shaved ice. Plenty of ABC vendors get even more creative with the various syrups and toppings offered.

Naturally, the dessert melts quickly in Malaysia’s tropical heat, but that doesn’t make it any less refreshing or delicious – you’ll just need to ‘drink’ the last bit!

30. Pisang Goreng

It seems proper to end a list of Malaysia’s must-try foods with a fried street snack that’s as ubiquitous as it is irresistible. At these stalls, you’ll see it called both pisang goreng and goreng pisang, depending on who lettered the sign, but whatever the word order, sliced bananas dipped in batter and deep-fried are what you’ll get.

Though it’s hard to imagine ever getting a bad banana fritter, some vendors of course do it better than others, and accordingly, develop a cult-like following over time. There’s one such roving stall that sets up on Carpenter Street, not far from the riverfront in Kuching. Their pisang goreng is so famous, you can easily see 30 to 45 minutes elapse from when you place your order to when you take your first bite, so long is their list of orders!

Served hot from the oil, this simple snack is stupendously satisfying, and scarfing down four or five of them before you realise what you’ve done is dangerously easy to do. Ohhh, how we love you, little banana fritter!

As you’re fretting over the enormous pile of calories you just consumed, simply lie to yourself: “It’s a banana, isn’t it? It has to be healthy, right??”

AN INCOMPLETE LIST?

And there you have it, an expat’s guide to 30 of Malaysia’s best foods, a list brimming with must-try dishes for any foreigner visiting or living in this food-centric country.

Of course, this is but a small sampling of the enormous array of dishes available throughout Malaysia, and trimming the list to just 30 presented some real challenges! However, we feel that these dishes offer a great introduction to local cuisines and represent a true sampling of ‘must-try’ dishes for anyone looking to get acquainted with one of the very best things about Malaysia – the food!

If we’ve left off a favourite of yours that you feel should be included, leave a comment or drop an email to [email protected], and we’ll do another updated edition in the future!

The post An Expat’s Guide to Malaysia’s Most-Beloved Dishes appeared first on ExpatGo.

Tender, delicate, and truly a once-a-year indulgence, white asparagus has made its much-anticipated return for the 2025 season. Imported directly from the fertile fields of Holland, this seasonal favourite is only available for a short time, so now is the perfect moment to place your order.

In much of the northern hemisphere, bright green asparagus signals the arrival of spring. But in Germany, the Netherlands, and parts of Europe and western Asia, it’s the pale, creamy spears of white asparagus that take centre stage. Also known as white gold or edible ivory, this prized vegetable is cultivated with care by keeping the shoots covered with soil to block sunlight, preventing photosynthesis and preserving their signature colour and tenderness.

White asparagus is renowned for its sweeter, milder flavour and more delicate texture compared to its green counterpart. To prepare it properly, be sure to peel the lower parts of the spears before cooking — this removes the fibrous outer layer and allows the subtle flavour to shine. Steamed or boiled until very tender, white asparagus is traditionally served with Hollandaise sauce, melted butter, or even mayonnaise, often accompanied by boiled potatoes for a hearty, satisfying meal.

In Germany, weißer Spargel is so beloved that entire festivals are held in its honour each spring. And while it remains a seasonal delicacy in Europe, you don’t have to travel far to enjoy it — Chalet Suisse Restaurant in Ampang has once again arranged for premium Grade A and B white asparagus to be flown in for Malaysia’s eager gourmands.

White asparagus is typically more expensive than green asparagus because it’s only available a few weeks a year and the growing process requires special attention. The relative rarity translates to premium prices, but for some people, those sweet stalks are worth it. In Malaysia, since most green asparagus is imported anyway, the price difference isn’t quite as dramatic as it might be in countries where asparagus is grown.

Regular deliveries will be arriving in Malaysia throughout the season, which typically runs from early April until mid-June. In recent years, over 500 kilograms were imported to Malaysia, and even more is expected this year to meet growing demand.

White asparagus is available through June 21, 2025 for just RM140 per kilogram, with a minimum order of 2 kilograms. Go in with a friend or two if you like — it’s the perfect way to share the season’s bounty. You can collect your order directly from Chalet Suisse, or have it delivered to your door via Lalamove, paying only the courier’s standard rate.

For those looking to make their experience complete, Chalet Suisse also offers an instant Hollandaise sauce mix for RM10, making it even easier to enjoy this special delicacy at home.

HOW TO COOK YOUR WHITE ASPARAGUS 

The delicately sweet spears demand kid-glove treatment in the kitchen too. Lay spears flat on a cutting board and peel the bottom two-thirds of each spear with a vegetable peeler. Boil in a large skillet filled with several inches of water until very tender, 10 to 20 minutes. (Don’t leave them tender-crisp as you might with green asparagus.) The traditional way to eat them is with your fingers, dipping them in Hollandaise sauce. 

GET YOURS NOW!

To place your order or make inquiries, visit www.chaletsuisse.com.my and submit your order form online. Alternatively, send a WhatsApp message (no calls, please) to 011-3149 0434 (Mariel) or drop an email to [email protected], or [email protected]. A downloadable and printable order form is below.

Pick-ups are available at Chalet Suisse Restaurant:
No. C11-1, Jalan Ampang Utama 1/1, Off Jalan Ampang, 68000 Ampang, Selangor

Celebrate the season and savour the taste of white asparagus while it lasts!

Special Dinner Alert!

Mark your calendar for a truly memorable evening: Chalet Suisse is hosting a two-nights-only, multi-course white asparagus dinner on June 20 and 21, 2025, showcasing this celebrated ingredient in all its glory. Stay tuned for more details or check for information at www.chaletsuisse.com.my.

The post White Asparagus Season Returns for 2025! appeared first on ExpatGo.

Enjoying a frosty mug of cold beer on a hot day is one of life’s simple pleasures. Doing so while overlooking one of the great city skylines from the world’s highest urban microbrewery? That’s next-level. And this very experience is now available in – where else? – Singapore.

As reported by CNN Travel, LeVeL33, located atop the Marina Bay Financial Centre Tower (not to be confused with Marina Bay Sands), has officially claimed the title of the World’s Highest Microbrewery in a Building, as recognized by Guinness World Records.

The announcement, made on March 12 via the brewery’s social media channels, was met with pride by founder Martin Bem.

“Growing up, my friends and I would read the Guinness Book of World Records with interest and awe,” Bem shared with CNN Travel. “To now be part of that legacy is an amazing feeling and a great validation of our team’s hard work over the past 15 years.”

Opened in 2010, LeVeL33 was an ambitious project from the start. Located 33 floors above the thrumming streets of Singapore’s financial district, the brewery had to overcome some significant logistical challenges to bring European brewing equipment into the space. With the building’s lifts unable to accommodate the massive machinery – including 12 tanks, two copper brewhouse kettles, and a cooling machine – the team resorted to using a crane to hoist the equipment to the top floor.

Bem described the achievement as not only a win for LeVeL33 but also a reflection of Singapore’s spirit of innovation (and determination). “We see this as an opportunity to showcase the Singapore story of odds-defying creativity,” he said.

The brewery’s unique location offers patrons panoramic views of Marina Bay Sands, the futuristic ArtScience Museum, and the towering Singapore Flyer. Unsurprisingly, sunset is prime time, with both beer lovers (hooray!) and Instagrammers (booo!) flocking to capture the golden hour glow over the beautiful cityscape.

LeVeL33’s beer menu naturally includes familiar favourites like IPAs and stouts, but one standout is the Brut Beer, crafted in collaboration with French Champagne house Barons de Rothschild. Available exclusively on-site, it’s a fittingly luxurious brew for such an elevated setting.

In celebration of the Guinness World Record title, LeVeL33’s signature Blond Lager will now bear the official Guinness World Records logo on its label – a not-so-subtle nod to the brewery’s sky-high achievement.

The post Beer at Altitude: World’s Highest Urban Microbrewery Is Now Officially a Thing appeared first on ExpatGo.

When friends talk about going on a food trip to Melaka, I always think, “Ah well, that should be an easy enough trail to plan.” Being a Melakan girl myself, I never really considered how challenging it was to fit everything you had to try in Melaka into a weekend. My list usually starts out simple enough – visitors have to taste the naan and tandoori at Pak Putra, lok lok at Ban Lee Siang, street eats at Jonker, and Nyonya food, of course. But when it came to narrowing down which Nyonya restaurant to visit, there is simply not enough time to go to them all.

So instead, I decided to make a list of Nyonya dishes to try, at whichever restaurant we ended up visiting. While of course the tastes may vary, and there are notably better Nyonya restaurants to visit, the dishes served across them all generally have the same level of deliciousness. Plus, the individual dishes are distinct enough in flavour, that you’ll be able to recognize their notable characteristics.

1. Nyonya Laksa

For one-plate dishes, you must try the Nyonya laksa when visiting Melaka. It is a rich, coconut-based version of laksa that’s usually topped with cockles, cucumber julienne, half of a hard-boiled egg, some extra sambal, and half of a kalamansi lime. There can be a mix of taufu pok, fishcake slices, deshelled prawns, and bean sprouts. Sometimes, there’s also a pinch of chopped laksa leaves (also known as polygonum, daun kesum, or Vietnamese mint) on top. Rich, creamy, and slightly spicy, this is a popular breakfast choice.

2. Mee Siam

Another dish to start the day with in Melaka is the mee siam. It’s a vermicelli dish that’s served in a little bit of prawn stock-based broth. It’s typically topped with shredded omelette, kalamansi lime halves, and fried shallot halves. Similar to the Nyonya laksa, the broth uses a mixture of prawn and fish stock as its base. Slightly tangy and just a bit spicy with a lovely prawn flavour, mee siam is served in plates with just enough broth to cover about 2 cm of the vermicelli’s sitting height.

3. Lemak Nanas

When dining in larger groups, it’s nice to order a variety of dishes to share. Lemak nanas is one of my favourite Nyonya cooking dishes that uses coconut milk, hence the lemak (fat), pineapples (direct translation of nanas), and of course chilli, among other spices. Typically cooked with prawns or fish, the dish is slightly sweet and spicy, rich, and will keep you wanting for more. It’s one of those dishes that should be eaten with white rice, so none of the lovely sauce is wasted.

4. Nyonya Beef Rendang

For those who like beef, try the Nyonya beef rendang when in Melaka. When cooked right, the meat is incredibly tender, easily pulls apart (almost flakily), and is chock-full of flavour. A dry curry of sorts, the rendang paste is made with a lot of spices – dried chillies, shallots, garlic, galangal, lemongrass, ginger, cinnamon, Kaffir lime leaves, curry powder, tamarind juice, and of course, coconut milk. I cannot emphasize enough how delicious this is; you’ll absolutely have to order it when Nyonya food hunting in Melaka.

5. Belacan Lady’s Finger

Moving on to the greens, belacan lady’s finger (or ladyfingers) is a relatively safe dish to try. Depending on the dish size you order, a pile of steamed lady’s fingers is served topped with a large dollop of sambal belacan. Sometimes, the sambal and greens are stir-fried together. The base ingredient of the sambal belacan is, naturally, the belacan (shrimp paste or sauce) itself. It is combined with red chillies, shallots, and some garlic, then pounded with a pestle and mortar. If you’re wary of the spice, ask for the sambal belacan to be served on the side.

An alternative vegetable to try in the Nyonya belacan style, is the pucuk pakis (a wild fern found locally). Interesting in its own right, the pucuk pakis can have a slightly ‘furry’ texture that might seem a little strange, but is really nothing to worry about. Please note that this dish is a stir-fry, so the chilli will be unavoidable. The pucuk pakis belacan also tends to use some bird’s eye chilli for extra heat, so watch out for those little things, too.

6. Sambal Petai Prawn

Not for the faint of palate, another spicy, aromatic, and some might even say, pungent, option is the sambal petai prawns. Petai is also known as bitter bean, twisted cluster bean, or more inelegantly, stink bean. And there’s no two ways about it – the bean gives out a somewhat ‘stinky’ aroma. Then why would we eat it, you ask? I suppose you could say it’s an acquired taste much like durian for non-Malaysians (or blue cheese for me). Stir-fry crushed garlic, shallots, prawns, and chillies, and you’ll have yourself a plateful of succulent sambal petai prawns.

Yes, almost all Nyonya dishes are made with chilli, if you’ve noticed, though it’s worth mentioning that they come in varying levels of spiciness, and are quite manageable when eaten with white rice. Then again, I am Melakan and grew up with this food, so forgive me if what seems manageable to me, isn’t to you.

7. Bubur Cha Cha

You think the meal is over, but you’re mistaken. There are a variety of Nyonya desserts like the Durian bubur cha cha (or bo bo cha cha), that you should at least have a taste of. Bubur cha cha is a concoction of thick coconut milk with sweet potato and taro cubes, as well as tapioca jelly and a little sago. Incredibly sweet and creamy, you might want to share a bowl if enjoying after a hearty Nyonya meal. Having it with durian is optional, but recommended!

8. Sago Gula Melaka

The ultimate Melaka Nyonya dessert (in my opinion), that you shouldn’t leave without tasting, is the Sago Gula Melaka. Gula Melaka is also known as palm sugar, and can be bought throughout the many stalls on Jonker Street. The dessert is apparently simple to make, comprising just three ingredients – coconut milk, sago pearls, and gula Melaka. It is served in a little bowl, sometimes with some shaved ice. Trust me on this, it is an easy dessert to fall in love with. Creamy, sweet, and chilled, it’s a great wrap-up to a good meal in sunny Melaka. My personal favourite is by the good folks at a restaurant called Nyonya Makko, but I’m sure any other Nyonya place in Melaka would do a decent job of it, too.

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