Local

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.

For authentic hawker food at a prime location in the heart of town, these two hawker centres can’t be beaten — and they’ve got the crowds of office workers and tourists alike to prove it.

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.

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.

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 the chaotic hum of Singapore’s hawker centres, Thunder Tea Rice quietly beckons. This humble Hakka dish, with its blend of earthy vegetables and aromatic herb soup, offers a moment of calm, inviting you to savour the history of each carefully prepared bite.

Check out these six stalls at Amoy Street Food Centre that have gained the favour of our MICHELIN Guide inspectors.

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

As enticing as Singapore's savoury offerings may be, the Lion City also has some of the best and unmissable dessert options for the sweet-lover. Here are some must-try desserts when one is visiting Singapore.

This National Day season, peel back the layers behind the popular sweet-and-savoury local breakfast of kaya toast, soft-boiled eggs, and kopi to uncover Singapore's heritage.

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.

Simply reading about a destination doesn't compare to immersing yourself in its culture — an essential step for every traveller who wants to truly understand a place. For those unsure where to start, these properties offer unique and authentic cultural experiences. Check them out!

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

Dating back to pre-independence Singapore, the sprawling landmark of the country’s Little India district offers intrepid diners a colourful mix of multiethnic hawker eats.

Kim Hock Su of MICHELIN-Starred Au Jardin curates the perfect Penang itinerary for those curious to visit the charming and historic city.

Does Malaysian Buah Kulim, or Jungle Garlic, hold the potential to replace the elusive truffle? Chefs Darren Teoh of two-MICHELIN-Starred Dewakan in Kuala Lumpur and Johnson Wong, recipient of the Malaysian MICHELIN Guide Young Chef Award 2024, tell us their thoughts on the locally sourced gem.

When in Singapore, Carrot Cake does not just refer to the sweet treat topped with cream cheese frosting; instead, it alludes to a savoury hawker snack that's quite unique to the Lion City. Today, we chat with Ng Hock Chye of MICHELIN Selected Unforgettable Carrot Cake and ask him why his Carrot Cake is one to remember.