BEST MODERN HAWKER CENTRES @ KL
Once deemed as places offering sub-standard food fit only
for the very hungry or very busy, a new breed of food courts have emerged in
KL. Modern food courts are now enticing street food vendors to their premises,
and are offering diners the authenticity and flavours of local hawker food, in
the comforts of an air-conditioned mall.
Signature Food Court at Suria KLCC has to be of the busiest
food courts in town where a wide plethora of local, regional and international
delights reflect the mall’s stature as a ‘must visit’ destination. Not only is
it a compelling stopover for shoppers and tourists who wish to savour the
myriad flavours of Malaysia, it also is a daily lunch pit-stop for the hordes
of white collar professionals working at the Petronas Twin Towers and offices
nearby.
Signatures Food Court | Address: Level 2, Suria KLCC, Kuala
Lumpur City Centre | Tel: 03-2382 2828 | Opening Hours: 10.00am – 10.00pm daily
| GPS: 3.158278,101.711732 | Pork-free
Touted as Malaysia’s first local treasury of street food,
Lot 10 Hutong pays tribute to the national heritage of good hawker food and
local cuisine. Positioned as a gourmet heritage village, Lot 10 Hutong offers
more than 30 of the country’s best eateries; and most of its food purveyors
have a track record that spans at least 40 years with an instantly recognizable
brand identity
Lot 10 Hutong | Address: LG Floor, Lot 10 Shopping Centre,
50 Jalan Sultan Ismail, Kuala Lumpur | Opening Hours: 10.00am – 10.00pm daily |
GPS: 3.14598,101.71207 | Non-halal
Also sharing in this lucrative food court pie is Pavilion
KL’s Food Republic – a sprawling food emporium that dishes up decent hawkers’
specialities, Asian-style ‘fast food’ and exotic street food from different
corners of the world.
Food Republic | Address: 1.41.00-1.51.00 &
P1.13.00-P1.20.00, Level 1, Pavilion KL, Jalan Bukit Bintang, Kuala Lumpur |
Tel: 03-2142 8006| Opening Hours: 10am-10pm daily | GPS Coordinates: 3.148281,
101.713096 | Pork-free
Malaysian Street Foods You Need To Eat In This Lifetime
Assam Laksa (Rice Noodles in Fishy Soup)
This is assam laksa from a stall on Weld Quay, a busy waterfront street in George Town. It is my favorite food in the whole world: rice noodles in a fishy soup soured with tamarind. The pink things are ginger flowers; the green things are bird’s-eye chilies and cucumber matchsticks. At this particular stall, you’re seated just a few feet from traffic; motorcyclists will ride right up and order their laksa to go.
Rojak (Fruit and Vegetable Salad)
Here’s rojak: a plate of cut-up fruit and other miscellany (sometimes squid! sometimes little fried pieces of dough!) with a bunch of brown-black savory-sweet sauce dumped all over it. This sauce is a mystery to me; all I know is that it has shrimp paste in it. If shrimp paste on top of fruit sounds insane to you, it does to me, too. Here’s the thing, though: IT IS TREMENDOUSLY DELICIOUS
Roti Canai (Flatbread)
The line between restaurant and street food gets fuzzy here. The roti canai stand on Jalan Transfer is as street as street food gets, but there’s also a row of stools and vinyl-tableclothed tables in case you’d like to dine in. An assembly line of guys with fun eighties-era hairdos form the roti canai, a flat, flaky bread that’s most often eaten dipped into curry for breakfast. One guy is twisting and slapping and layering the dough with ghee; others cook the bread on a wok. A couple guys are tending to the truly massive drums of curry. Add a little glass mug of hot Nescafé — stir to incorporate the centimeter or so of condensed milk that’s hanging out at the bottom— for a complete Penang breakfast.
Chendul/Cendol (Cold Dessert Soup)
You can find chendul/cendol, a sort of cold dessert soup, on Penang Road, a tiny road just large enough for a single car to drive slowly through. Chendul refers to the green Jello-ish squiggles, made from mung-bean flour and stained green with pandan, the leaves of a tropical plant that taste sort of like vanilla. The squiggles, along with red beans, float in a soup of santan, coconut milk, and palm sugar. The soup is ladled over a big lump of ice, and condensed milk goes all over that. It’s served with a spoon but the spoon is unnecessary.
Apom Balik (Stuffed Pancake)
Apom balik is a sticky rice-flour pancake with creamed corn(!) inside. This vendor at Tan Jetty spoons corn straight from the can into the cooking batter—eggy and fluffy—then deftly extricates the whole thing and folds it over like a loose taco, a shape that makes it possible to get both crispy edge and sticky interior in a single bite.
Satay (Grilled Meat on Skewers)
At night, little lanes like Lorong Baru are dense with hawker stalls. Here, Batu Maung satay — marinated pieces of chicken, pork, or beef on bamboo skewers — are grilled, and served with cucumber chunks and raw white onion for spearing according to your preference. Not included: the goopy peanut sauce that comes on the side of every order of satay in America, because the meat’s already been sauced.
Chee Cheong Fun (Rice-Noodle Rolls)
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This is chee cheong fun, which is similar to the rice-noodle rolls you get stateside at dim sum restaurants, but not quite the same. In Penang, it comes with a little bit of chili sauce and a black, sweet, shrimpy sauce that’s gluey with maltose.
Café Drinks: Nescafé and Milo (Coffee and Chocolate Malted Beverage)
If you’re sitting in a kopi tiam, someone will come to you and ask what you’d like to drink. Most drinks will have condensed milk in them, because that’s how they roll here. If you want caffeine, your best bet is Nescafé or Nescafé ice (on the left), which is coffee (sort of), super-sweetened with condensed milk. If you’re looking for a beloved chocolate malted beverage of Eurasia, there is Milo or Milo ice (on the right), also sweetened with condensed milk. A Michael Jackson, A.K.A. soya cincau,is black and white because it’s soy milk with little strands of grass jelly sunken at the bottom.
Teh Tarik (Pulled Tea)
Teh tarik — pulled tea — is mostly available at Indian cafés, especially ones that sell roti canai. It’s basic black tea in a bag with a bunch of condensed milk in it, but the “pulling” makes it special: the tea man will pour it back and forth between two metal cups, ostensibly to cool it, usually from some impressive distance, which also makes it frothy on top.
Lok Lok (Hot Pot)
Padang Brown is one of Penang’s older hawker centers; around since the sixties, it comprises two very long rows of stalls, shaped like a laurel of wheat. It’s outdoors, but the stalls and many, many tables are covered; unlike street vendors, these sellers have permanent spots rather than roll-away carts. In the middle of Padang Brown, between the opposing curved rows, there’s a playground and a memorial to David Brown, a Scotsman and Penang landowner and namesake of the place.
Here you can get lok lok, which means “dip dip.” There’s a boiling hot pot in the center of your table that you lower sticks of stuff (vegetables, tofu, seafood) into; the stick colors indicate price, and at the end of the meal your sticks are tallied and you’re charged accordingly.
Malaysia Fruits
A trip to Malaysia would not be a complete one if one had not tried the sweet, juicy and mouthwatering local fruits; they are variety of local fruits found in Malaysia. Some of them come in all year round and some come in seasons. These fruits are abundance when the fruits seasons come. You can easily find local fruits in Malaysia. These fruits are sold in stalls along the trunk roads of Malaysia, wet markets, shops, hyper markets, morning and night markets, and so on. Fruits are abundance and cheap.
The name Durian is resulting from the Malay word “duri” which mean thorn, due to its thick, harsh and thorny husk. The strong, delicious smell and juicy flesh of the durian which no other fruit can be camparable. Texture of good durian flesh should be felt dry on your finger tip when lightly touch/ press on the most outer layer of the flesh, with soft and creamy texture as a whole. Must try it while you are visiting to Malaysia. The Durian contains 4 to 6 locales, with 1 to 4 seeds each in custard-like aril which is whitish-cream yellow ,yellow orange in colour with taste sweet or bitter or spirit depend to Durian species
Banana comes with variety of types. These fruits are non-season. They are available throughout the year. They can be eaten fresh when ripe. Just peel off the skin and eat fresh. The local people here make use of banana in many ways. Most people eat it fresh. It can be made into banana jams and banana cakes. The most popular delight, among Malaysians, is the fried banana (or "pisang goreng" in Malay), the fresh banana mixed with flour and then fried in hot oil, until become crispy . Try it out!
Cempedak - is a non-seasonal fruit. It’s available all year round. It has a strong fragrant smell and taste which is similar to jackfruit (or "nangka" in Malay). Cut open you can see lots of seeds cover with yellow color flesh. Most local people eat it fresh. One can eat the seeds by boiling it until soften and ready to eat. The cempedak are delicious and mouthwatering by frying it. One can get it from beside the street shop and morning or night market. MUST TRY
Dragon fruit are the most exotic looking fruit. The outer skin are RED color, the red or white flesh come with thousands of black color seeds which can be eaten by scooping it using spoon. Eat the flesh together with the tiny seeds. The taste is very special, it’s has the flavor of a mangosteen and a kiwi fruit mixed together. MUST TRY
Guava has 2 types: with seeds and seedless. It is popular for its musky aroma, soft and delicious pulp. It has a thin greenish-yellow skin and a flesh of varying thickness which may be white or pinkish red color. One need to remove the hard seed before eating it. It is popular eaten in raw where it is dipped into a sweet-sour powder. It is also popularly consumed in juice, ice cream, marmalade and jam. One may cut and eat the fruit with or without the skin. You may also bite and eat as it is!
When mangosteen was ripe, it’s normally opened by holds the exocarp in both hands, and pressed with the thumb gently along the score until the rind cracks then you can taste 4 to 8 segments of snow-white, juicy, soft flesh fruit. To select the best fruit, choose those with the highest number of stigma lobes at the apex, as its have more of fleshy segments but with fewest seeds.
The papaya scientific name is Carica Papaya Linn from family Caricaceae. It is native to American. A ripe fruit has yellowish green skin. Inside is oarnge yellowish flesh with sweet taste. The flesh is soft like a berry. Within the central cavity of the fruit, there are hundreds of black seeds. Papaya commonly eaten raw and make to juice. papaya fruit seed use to replanted.
The papaya scientific name is Carica Papaya Linn from family Caricaceae. It is native to American. A ripe fruit has yellowish green skin. Inside is oarnge yellowish flesh with sweet taste. The flesh is soft like a berry. Within the central cavity of the fruit, there are hundreds of black seeds. Papaya commonly eaten raw and make to juice. papaya fruit seed use to replanted.
Water melon fruit scientific name is Citrullus Lanatus from family Cucurbitaceae. It is native to southern Africa. In Malaysia, Johor is the biggest state planted of watermelon fruit. In Malaysia, watermelon is very popular tropical fruit especially during hot weather to cool down the thirsty. The watermelon fruit has a smooth greenish thick skin with juicy rew sweet flesh or yellowish color. The watermelon is in round, square or oblong shape around diameter 35 to 42cm.
The Pomelo scientific name is Citrus Maxima blong to family Rutaceae. It is native to Southeast Asia. The Pomelo is the largest among citrus fruits. The white or red juicy flesh color is sweet sour flavor, mild of grape fruit. The fruit are usually seedless. Normally the plant bears flower four times yearly and can harvest after 7 to 11 months. In Malaysia, pomelo planted widely in Johor (largest), Perak, Kedah, Melaka and Kelantan.
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Sapodilla native to Central America. In Malaysia, local name called Ciku .It grew huge in Mexico, India and Philippines. The fruit size as small tomato at 2 to 4 inches diameter, the reddish brown flesh sweet flavor has compared to apple and pear. Fruits can be seedless or have 3 to 12 hard, black flattened seeds about 3/4 inch long in the center of the fruit. The fruit are bitter when young and when the fruit was ripe, the black seeds are surrounded by soft yellowish brown and juicy flesh.
Sugarcane scientific name is Saccharum Officinarum from Family Gramineae. Normally, it is chewed to extracted the juice or extracted from machine to get a juice. Most planted variety is yellow sugarcane. The plant is growing fast and harvested 9 or 10 months after planted. The stem long between 1 to 3 meters with diameter 2 to 4cm. the stem is in greenish to yellowish depend to the variety. The sugarcane contained of water and solid flesh where consist of 70 to 90% sugars, 4 to 7% salts.
Malaysian Dishes You Should Know
The Richness Of The Food Culture
When you're talking about "Malaysian food," you're talking about half a dozen things at once. Malay, Chinese, Indian—there are so many culinary traditions colliding in this nation that it's impossible to sum it up neatly. We are very proud of the fact that in Malaysia, we can eat up to six meals a day.
Dishes that Singapore will definitely claim as its own; given the two nations' proximity and shared history, however, it's little surprise that there's a great deal of culinary overlap. Whether you call it "Singaporean" or "Malaysian," there's no doubt that these spiced crab dishes are very popular in Malaysia (though, as always, they'll appear in slightly different forms around the country). The crabs tend to be pre-cooked, often steamed, then stir-fried in either a chili- and ketchup-based sauce (often with garlic and with tamarind to add a sour element) or a savory sauce heavily laced with black pepper. Served shell-on, they're tremendously messy, but that's part of the fun.
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| Chili Crab & Black Pepper Crab |
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| Char Kuey Teow |
Probably the best thing in Malaysia was a late-night snack of char kuey teow—frankly, I can't imagine anything tasting better than rice noodles stir-fried in seconds over a smoking, sparking charcoal fire, taken to go and inhaled from a little paper parcel while walking down the street in Penang. The noodles join soy, chili, prawns, often cockles, the shrimp paste belacan, bean sprouts, and egg. Two things can distinguish really good char kuey teow from that which is merely delicious: one, the smoke of cooking over those charcoal fires, rather than over gas; and gracing the noodles with pork lard, which many (but not all) Chinese vendors still do. Penang will tell you that its char kuey teow is the best. I certainly haven't done a comprehensive tour (man, that sounds fun), but from my limited experience, I won't challenge Penang's claim.
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| Roti Canai |
A classic Malaysian breakfast of Indian derivation, though this flaky finger food is good any time of day (and really good at about three in the morning). A dough of flour, egg, and ghee (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissue-thin sheet, like pizza dough but even more dramatic, then folded back up and griddled. In its best form, right off the griddle, it's flaky and crisp like a good croissant on the outside, soft and steaming and a little bit chewy on the inside. It's also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines.
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| Asam Laksa |
There are endless varations of laksa, Malaysia's beloved noodle soup, but there are two umbrella categories: asam laksa and curry laksa. The former, pictured here, has a tart tamarind-based broth and is generally cooked with a flaky white fish; noodles on the bottom, cucumber and pineapple and the bitter torch ginger flower to top. It's a little diferent everywhere you get it: in Penang, pictured here, it's often particularly tart and spicy; the city's proximity to Thailand is reflected in their perchant for those flavors.
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| Satay |
"Wait, I thought satay was Thai!" Malaysians will proudly declare that they have the best satay, and that others have just been more successful at marketing it. (Thailand and Indonesia, to name two, might contest that.) But you'll see satay all over the place in Malaysia, towering piles of skewers in hawker stalls that are tossed on the grill once you order. Penang food writer Helen Ong distinguishes Malaysian satay by its peanut-based "sweet and slightly piquant sauce" and the "meats marinated with local spices."
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| Fish Head Curry |
Just what it sounds like. A whole fish head is stewed with vegetables and, often in Malaysia, tamarind (for that sour hit) and coconut milk (keeping things rich). It's another dish that Singapore will claim as their own.
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| Bak Kut Teh |
Another adapted Southern Chinese dish, the soup, whose name translates to "meat bone tea," is a long-cooked broth of pork ribs, with herbs, garlic, and spices that usually include cinnamon and star anise. It's so rich from all that pork fat that, in many parts of Malaysia, it's always served with hot tea to cut the richness. Add-ins might include tofu puffs or mushrooms, but really, falling-apart pork in equally porky broth is the main attraction
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| Mee Goreng |
Stir-fried noodles, which take many forms. You'll often see yellow noodles quickly wok'd up with soy, garlic, shallots, and chilies; along with them might be shrimp or chicken, beef or vegetables. It's fantastic street food; many hawkers use roaring charcoal fires, and their smoky flavor really makes anything cooked over it.
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| Ikan Bakar |
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