Malaysia

Fish noodle soup is a much-loved staple across Southeast Asia, and Bib Gourmand restaurant Hai Kah Lang (Taman Cheras) generously shares their recipe for the perfect clear fish broth.

From reflecting on a day’s work to deciding on a career, we dive into the power of momentary reflection with Raymond Tham of MICHELIN-Starred Beta.

In the heart of Penang's culinary scene, Teksen stands tall as a symbol of perseverance, family tradition, and gastronomic excellence. What began as a humble porridge stall, run by a determined Hakka immigrant, has evolved into a celebrated dining institution, now recognised with a MICHELIN Bib Gourmand. Discover the inspiring story behind this beloved Penang icon, where each dish is a tribute to the grit and passion of three generations.

Claypot cooking in Malaysia and Singapore is a soulful, slow-burn art, where earthy claypots cradle fragrant rice, tender meats, and rich broths, allowing flavours to meld into something deeply comforting. The gentle heat from the clay intensifies the ingredients, creating a meal that's both humble and extraordinary, steeped in tradition and warmth.

Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce. It's a customisable, comforting meal that reflects the region's Chinese Hakka roots and love for fresh, balanced flavours.

Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.

Get to know the story behind one of Penang's most beloved institutions, Bib Gourmand stall Moh Teng Pheow Nyonya Koay, which has been around since 1933.

Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

In this MICHELIN Guide exclusive, we sit down with the one and only Chef Wan, Malaysia’s culinary icon about his illustrious career, life journey, and why prioritising authenticity is important.

Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.

We ask one of our MICHELIN Guide inspectors about their thoughts and notes on MICHELIN Starred Auntie Gaik Lean's Old School Eatery in Penang, Malaysia.

The Malay nasi lemak is defined by its own trinity of rice, fresh coconut milk, and the indispensable sambal belachan. We visit two MICHELIN nasi lemak spots in Penang and unearth the history behind this quintessential Malay dish.

In honour of Malaysia's National Day, we asked 10 of the country's top chefs what their favourite local dishes are and where to find them.

Love night markets? Hit up these spots in Malaysia for a memorable shopping and eating experience!

We spend a day with 71-year-old Goh Poh Kim, owner of famed Penang Hokkien mee institution, 888 Hokkien Mee.

A must-visit when in Penang, Hot Bowl White Curry Mee is an institution for noodle and poached chicken lovers. Run by the Ho family, they share the story behind their success and what the secret is to a good bowl.

Nyonya cuisine institution Ceki in Penang shares the recipe for their esteemed Asam Pedas Fish.

As the recipient of the MICHELIN Guide Kuala Lumpur and Penang 2024 Young Chef Award, Johnson Wong of Gēn carries a torch for the relentless pursuit in demonstrating how gastronomy can positively impact both the community and the environment. Here, he reflects on his journey and the efforts invested to achieve this ambitious vision.