Coconut rice infused with pandan, ginger and lemongrass, served with spicy sambal, crispy fried anchovies, roasted peanuts, cucumber and a boiled egg — traditionally wrapped in banana leaf. Modern extras include fried chicken, beef rendang or squid.

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Seasoned meat skewered and grilled over an open flame, served with kuah kacang — a rich, aromatic spiced peanut sauce.

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A rich, slow-cooked dry curry — beef simmered in coconut milk with aromatic spices and herbs until the liquid reduces fully and coats the tender meat.

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A flaky, hand-stretched flatbread served with kuah dal — a mild, creamy lentil curry dipping sauce.

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Teh tarik is hot milk tea "pulled" between two containers for a rich, frothy top. Teh O Ais is its iced, milk-free cousin — black tea sweetened with sugar.

A colorful variety of traditional, bite-sized snacks and desserts popular in Malaysia. They can be sweet or savory and are often made using local ingredients like rice flour, glutinous rice, coconut milk, pandan, and palm sugar.