Berlitz Pocket Guide Kuala Lumpur by Berlitz Publishing

Author:Berlitz Publishing
Language: eng
Format: epub
Tags: Travel, Kuala Lumpur
Publisher: Apa Publications
Published: 2018-10-03T16:00:00+00:00

Different satay skewers at a hawker food stall

James Tye/Apa Publications

Chinese cuisine

Most Malaysian Chinese cuisine features the southern regional styles of China, from where early migrants originated. Food is stir-fried, steamed or deep-fried, and meat dishes, soups and noodles are occasionally infused with local elements like black pepper, curry leaves and sambal.

A quintessentially KL dish is the hawker preparation of Hokkien mee, thick yellow wheat noodles fried in dark soy sauce with pork and prawns. Another Hokkien favourite is bak kut teh, a fragrant herbal soup of pork ribs. From the Cantonese come such favourites as char siu (barbecued pork) and refined multi-course banquets. Dim sum is a feast in itself, with numerous varieties of steamed, fried or baked dumplings and more.

Many Hainanese immigrants operate kopitiam, or coffee shops, which serve the perennial favourite, Hainanese chicken rice, as well as noodles and good tea and coffee. The Hainanese were also favoured as cooks for the colonials, resulting in Chinese variations of chicken chop and pork chop. Teochew porridge is a popular supper option, where plain rice broth is eaten with salty, preserved food, as well as richer fare like braised goose. The Hakkas created yong tau fu, an assortment of bean curd and vegetables stuffed with fish and meat paste.

Chinese hawker fare from the northern Malaysian state of Penang is the most famous and, some argue, the tastiest; must-tries include char kway teow, stir-fried flat noodles with prawns and bean-sprouts, and Hokkien prawn mee, featuring noodles in a light, spicy pork-flavoured soup. Sarawak laksa is a popular creamy coconut noodle dish.

Where to go: Check out the Chinese fare in Jalan Alor and Petaling Street, but good restaurants, hawker centres and kopitiam are found all over KL.

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