Have you ever wondered what makes Malaysian food so special? Is it the warm, comforting flavours that take you back to your childhood memories, or is it the bustling street food with smoke wafting through the air, carrying the fragrance of scrumptious delights? Introducing The Malaysian Kitchen, a year-long campaign by Marriott Bonvoy Hotels & Resorts in Malaysia that aims to celebrate the diverse and delicious flavours of this beautiful country – and its launching during this holy month of Ramadan.
We at The Grid Asia recently had the opportunity to sample dishes from The Malaysian Kitchen; a grand showcase of the best of Malaysian cuisine. From the iconic Nasi Lemak to the fragrant Laksa Sarawak – you name it! Each dish tells a story, a testament to the rich cultural heritage of Malaysia.
Nasi Lemak Ayam Rendang (The St. Regis Kuala Lumpur)
This dish? It screams Malaysia. Nasi Lemak, the undisputed king of Malaysian cuisine, gets a serious upgrade here, thanks to Chef Norazizi Taslim. Honestly, you’ve got to taste it to believe it. Aromatic coconut rice, spicy sambal, and savoury chicken rendang – it’s a flavour explosion. What’s not to love?
Ayam Percik (W Kuala Lumpur)
Just thinking about this dish makes my mouth water. Who doesn’t love a good chicken? Chef Anas Luqman presents this classic Ramadan favourite with a flourish. The savoury, spicy marinade, that perfect char on the skin, and of course the juicy chicken meat – it’s a downright treat.
Beef Satay (The Ritz-Carlton, Langkawi)
Beef Satay. To me, it conjures images of big family gatherings, one where you impatiently wait for your uncle to finish grilling, the smoky aroma just attacking your senses. But this isn’t your average satay. Chef Syafiq Ruzi uses Australian grain-fed tenderloin. Which, is certainly a fancy choice. But of course, the taste lives up to the hype. It’s premium beef satay, a true treat for the taste buds.
Char Koay Teow (Penang Marriott Hotel)
Ah, Char Koay Teow. The signature Penang dish. Penangites will tell you, only Penang does it right. And Chef Lee Keen Suaan’s version? A showstopper. The famed wok hei – the breath of the wok – is unmistakable, adding layers and depths of flavour into the dish. It was heavenly. And, honestly, I regret not grabbing seconds (or thirds, even!). It was that good.
Nasi Ayam (Renaissance Kuala Lumpur)
Nasi Ayam, or Chicken Rice, is pure nostalgia on a plate. Chef Cheah E Keong has taken this classic and refined it, elevated it. The warm, fragrant rice, the tender steamed chicken, the comforting soup – it’s like a warm hug for your mouth.
Laksa Sarawak (Aloft Kuala Lumpur)
Okay, it’s not in Sarawak itself, but rest assured, Chef Elossa Danette has nailed the authenticity. This dish is a flavour bomb, a celebration of Sarawak’s multicultural heritage, blending Malay, Chinese, and indigenous Bornean influences.
Nasi Kerabu (Perhentian Marriott Resort & Spa)
An East Coast gem. Chef Fuad Yusof’s creation is a feast for the eyes, with its beautiful blue butterfly pea flower-infused rice. But the taste? Just as captivating. Paired with Kelantan-sourced budu, charcoal-grilled Beef Percik, and handmade solok lada, it’s a treasure trove of flavours.
Mee Kari (Le Méridien Kuala Lumpur)
Chef Sazli Nazim’s Mee Kari is a symphony of flavours. The savoury white curry, the bouncy noodles, the shrimp, and the tauhu that soaks up all that delicious curry, bursting with flavour with every bite – it’s truly something special.
Assam Laksa (Four Points by Sheraton Kuala Lumpur, Chinatown)
Chef Tyng Gio, Lee’s Assam Laksa boasts a complex flavour profile. The tangy yet spicy Assam broth, the thick rice noodles, the vibrant garnishes – it’s a unique and invigorating tasting experience.
Chicken Briyani (The Westin Kuala Lumpur)
Imagine tender chicken, aromatic rice, and crunchy papadom, all coming together in one perfect bite. That’s Chicken Briyani. Chef Linggeswaran Sathavisam’s version is a testament to the dish’s place in Malaysian cuisine, brought over by the Indian diaspora. It’s a beloved flavour, and rightfully so.
