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Like its neighbour, Singapore, Malaysia offers a diverse cuisine shaped largely by the Indians and Chinese. Like its neighbour, Malaysia has seen generations of hawker stall holders cooking noodle, rice, satay and curry dishes from Southern Indian to Chinese Hainan style.
Malay cooking is a hybrid of these flavours; Indian spice and Chinese technique with a nod to its colonial keepers. Looking out to the South China sea and the Strait of Malacca it makes Malaysia the perfect venue for great seafood with bowls of curried noodles pungent with roasted shrimp paste or coconut rice with fried anchovies.
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