Considering what to eat is not an easy task in Malaysia, as the long culinary history and splendid food culture here can sway your choices, making you indecisive about an otherwise easy task of eating!

Inspired by Indian pancakes, Indian bread consists of flour, butter, and water, some of which are mixed with milk to give it a slightly sweeter flavour. The bread is flat and layered, and when fried in a skillet, the loaf becomes fluffy and delicious, with a crispy outer layer! It can be eaten with nothing added or dipped in curry broth.

Malaysia has developed several speciality noodles based on traditional Chinese noodles, one of which is Malay lo mein. To make this noodle dish, bleached yellow noodles are soaked in a curry potato broth with lemon grass spices and ginger. This dish is similar to the Malay stir-fry, with prawns, lamb, and small fish added to the noodles, as well as side dishes such as lemon, bean sprouts, and fried eggs.

Chicken in curry soup can be prepared in many different ways, such as rustic, traditional herb, and potato styles. What makes chicken curry soup so good is its flavour. Turmeric powder, Thai lemon leaves, and lemon grass give the chicken curry soup its aroma, and palm sugar and coconut milk add the finishing touches.

This is a delicious seafood grill where the fish is marinated in the all-important sambal sauce, then wrapped in banana leaves and grilled over the fire. This is a great dish to enjoy with family and friends.

Chicken curry Kapitan is not an ordinary chicken curry, but a rich Nyonya dish with ingredients such as tamarind juice, stone chestnuts, turmeric powder, and prawn paste.

The name "Kebitan" comes from an Indian or Chinese chief who lived in Penang and is said to have asked his cook one day, "What's for dinner tonight?" The cook replied, "Chicken curry, Kebitan! "And so the dish of Kapitan chicken curry was born.

Nasi kandar is rice with a choice of toppings, these usually include curry, fish, eggs, okra, and so on. Everything is served like a buffet; you can order as much or as little as you want, in a very freestyle. Char Kway Teow is very popular in Malaysia and is available all over the country 24 hours a day.

Char Kway Teow is a wide flat kway Teow stir-fried with sweet black oil, bean sprouts, fish cakes, eggs, and clams, It sounds simple, but it's not. When stir-frying Kway Teow, every second must be properly controlled, especially the heat, to create a dish full of colour, aroma and flavour.

For those with a taste for spice, ask for a chilli sauce to add to the stir-fry, which is sweet and salty with a touch of spice for an addictive taste.