Discover The Top Malaysian Chinese Food That Locals Can't Get Enough Of And Will Have You Coming Back For Seconds

Malaysia is known for its melting pot of cultures, beautiful landscapes, and delicious food. Today, we are shining the spotlight on Malaysian Chinese food, a must-try and for all locals and tourists. These dishes have combined the Chinese cooking style with Malaysia's spicy flavours, creating a mouthwatering array of aromas and textures. 

From the classic Hainanese Chicken Rice to the aromatic Sarawak Laksa, all of these foods will definitely have you coming back for seconds. Many of these Malaysian Chinese dishes use simple ingredients to create rich and hearty dishes, and the good news is you can easily prepare these dishes at home as well. If you're ready, let's dive into a world of delightful flavours in Malaysian Chinese cuisine! 

Best 19 Dishes From Malaysian Chinese Cuisine To Try Outside Or Recreate At Home

1. Chee Cheong Fun

Chee Cheong Fun is a delicately steamed roll that is usually enjoyed during breakfast or as a popular snack. These rolls originated from the Guangdong province and are believed to have been brought over to Malaysia by the Chinese immigrants. Different regions, such as Ipoh, Penang, and Kuala Lumpur, have their own variations of chee cheong fun, showcasing the versatility in our culinary heritage.

The key ingredients to prepare chee cheong fun include rice flour and water. Once combined, the mixture is steamed in a specially made flat pan to form delicate, translucent square rice sheets. The steamed rice sheets are rolled up with fillings before being plated with sesame seeds and fried shallots scattered on top.

Some savoury fillings range from minced meat with mushroom gravy to shrimp paste and barbecued pork. If you're partial to sweet fillings, try Chee Cheong Fun served with bright red sweet sauce, chilli sauce, and pickled green chilli!

2. Hokkien Mee

Hokkien mee is known to have been originally developed by the immigrants of the Chinese community who settled in Malaysia. Over time, it has gained nationwide popularity and has become a staple dish in night markets and hawker centres. 

Hokkien mee comprises yellow noodles, soy sauce, Chinese cabbage, prawns, and pork belly. The KL version of Hokkien mee is well-known for its smoky flavours and thick black soy sauce, which gives the thick yellow noodles a nice caramelised colour and flavour. The ingredients are usually stir-fried in a wok before it's served with sambal and pork lard on the side. 

3. Nyonya-Style Steamed Fish

Nyonya-style steamed fish comes from the Peranakan cuisine, a beautiful fusion of Chinese and Malay cuisines. This dish is typically served at family gatherings and festive occasions, adding an aromatic highlight among the other foods served.

The main ingredients to prepare this flavourful dish include fresh fish (such as snapper, seabass, or pomfret), tamarind, ginger, shallots, kaffir lime leaves, and wild ginger flower. The heat, sourness, and refreshing tastes of the ingredients create a refreshing blend of flavours that goes amazing with the steamed fish. The fish is then garnished with green onions and red chilli and is commonly served with steamed rice.

4. Curry Mee

There are many variants of curry mee across Malaysia, each with roots in Malay and Chinese cuisine. Each region has its own twist on the curry mee, showcasing Malaysia's unique culinary traditions. Curry mee is typically enjoyed for breakfast or lunch at hawker centres and has become a comfort dish for many Malaysians. 

Curry mee, also known as curry laksa, is a combination of yellow noodles immersed in a creamy curry broth made with coconut milk and sambal paste. It's typically served with an array of toppings, ranging from tofu puffs to bean sprouts, mint leaves, long beans, and slices of meat. Some regions may include their own version of toppings such as cuttlefish in Penang and fish cakes in Ipoh.

5. Pan Mee 

Pan mee is a noodle dish with Hakka Chinese origins. It consists of handmade flat noodles and toppings such as anchovies and mushrooms. The anchovies are either incorporated in the stock for flavour or fried and served as a contrast to the chewiness of the noodles. We usually opt for dried shiitake mushrooms to add more depth to the broth.

Dry pan mee is tossed in dark soy sauce and offers a rich and umami flavour. It also comes along with a bowl of soup with vegetables and mushrooms. If you'd prefer a lighter version, the soup pan mee would be right up your alley. 

The chilli pan mee is a modern version of pan mee that is rather popular around Klang Valley. The noodles are usually mixed with chilli paste and are served with minced pork, anchovies, a generous serving of fried chilli flakes, and a poached egg on top with sambal on the side. 

6. Wonton Mee

Wonton mee is a classic Malaysian Chinese dish with Cantonese origins and is quite popular in Southern China, Vietnam, Singapore, and Thailand. This staple dish is known for its springy egg noodles and savoury wontons, which can be served as dry or soup versions. The star of the dish would definitely be the juicy wontons, usually filled with shrimp, ground pork, and a blend of seasonings. 

Dry wonton mee is tossed in oyster sauce and has slices of char siew and some choy sum to complement the fried wonton. Some variations of wonton mee might replace char siew with roast duck or braised chicken feet. As for the soup wonton, it's usually served in a clear but flavourful broth, and its wonton is usually boiled in the same soup. The broth is usually prepared by simmering chicken or pork bones for more flavour. 

7. Hainanese Chicken Rice

Chicken rice is one of Malaysia's most iconic foods that reflects the Hainanese community. It's served everywhere in Malaysia, from hawker stalls to halal eateries and upmarket restaurants. 

The dish comprises steamed rice with steamed or roasted chicken, cucumber slices, a bowl of soup, and a side of condiments such as soy sauce, ginger paste, and chilli sauce. The rice is typically cooked in chicken fat and tropical pandan leaves for extra fragrance.

Aside from chicken rice, there are also other popular variations such as siew yuk and char siew rice, which are considered non-halal versions. Siew yuk, also known as roast pork, is prepared by marinating the pork in seasonings before roasting it until the exterior becomes crispy. 

As for char siew, it's made by roasting the pork belly before coating it in a combination of soy sauce, honey, five-spice powder, and red food colouring. 

Both siew yuk and char siew rice are also served with steamed rice, condiments, and a bowl of soup. The many variations of chicken rice show how diverse Malaysian Chinese cuisine is. 

8. Penang Hokkien Mee

As the name suggests, Penang Hokkien Mee, also known as prawn mee, originated from Penang and is a must-try dish if you ever embark on a culinary adventure there. It is the heart of Penang's food culture and can be easily found at its hawker stalls or night markets. 

While KL Hokkien Mee is a stir-fried dish, Penang Hokkien Mee is a combination of yellow egg noodles and rice vermicelli served in savoury soup. The umami flavours of the soup that we all know and love come from simmering pork bones, prawns, and shrimp shells. The noodles are usually topped with prawns, hard-boiled eggs, fish cakes, and slices of boiled pork. You can even squeeze a lime all over and enjoy Penang Hokkien Mee with some sambal for more flavour. 

9. Bak Kut Teh

Bak Kut Teh is a hearty Malaysian Chinese dish that originated from the Teochew and Hokkien communities. This comfort food is typically enjoyed as breakfast or lunch and is especially popular in Klang. We recommend dropping by your favourite Bak Kut Teh stall early in the morning since some stalls finish selling by noon. 

Bak Kut Teh is a nourishing soup infused with herbs and spices while simmering pork ribs. The distinct aromatic flavour is what makes this soup a favourite to have during the rainy season, but is also available all year round. Bak Kut Teh is served with steamed rice or youtiao (fried dough) that goes so well with the tasty broth. 

Chi Kut Teh would be considered a halal version of Bak Kut Teh. Instead of using pork, Chi Kut Teh opts for chicken and has fewer spices, resulting in a lighter chicken broth that is just as delicious.

Bonus Tip: The best thing about Bak Kut Teh is how it's one of the easier dishes to cook at home amongst the dishes listed here. All you need are the Bak Kut Teh spice packs from your nearest grocery store, pork ribs or spare ribs, and boil it a large pot and you can have your very own pot of delicious Bak Kut Teh!

10. Yong Tau Foo

Yong tau foo is well-known for being a dish that you can customise to your liking. The range of ingredients includes a selection of vegetables, tofu, and meats. You can even choose what noodles you want, ranging from kuey teow to yellow noodles and silver needle noodles.

Otherwise, rice is also an excellent option that goes well with vegetables and meats, which are typically boiled in soup or served with a variety of condiments.

 

11. Hakka Mee

When you think of Seremban, siew pau is one of the first things that come to mind. But did you know that Hakka mee has its origins in Seremban? 

Hakka mee is a comforting dish that can be found at many local eateries. Despite having minimal ingredients, they make for a satisfying meal that will earn a special place in your heart. 

The hearty dish comprises yellow egg noodles, spring onions, dried shiitake mushrooms, and ground pork. The noodles are usually tossed in light soy sauce and pork lard before it's served with pickled green chillies and a bowl of soup on the side. 

12. Cantonese Yuen Yong Noodles (Egg Yellow And Rice Noodles)

Cantonese yuen yong noodles, also known as Cantonese fried noodles, is a type of Chinese food that combines egg yellow and rice noodles in a thick egg gravy. It's quite popular in Southern China and easily found at local eateries and restaurants.

Once stir-fried, the kuey teow (flat rice noodles) gives off a smoky yet smooth texture that contrasts against the mee hoon's crispy exterior. The combination of these noodles is immersed in a viscous mixture made from oyster sauce, soy sauce, garlic, and chicken stock. Vegetables and slices of chicken are topped on the noodles to give the dish more texture and nutrients. 

13. Kolo Mee

Kolo mee has strong ties to Sarawak, specifically from its Hakka and Foochow communities. The beloved dish has become a hallmark of the Malaysian food scene and is widely enjoyed by everyone from different ethnic backgrounds.

The egg noodles are usually tossed with oil or lard, giving a glossy appearance before topping them with sesame oil and soy sauce for more flavour. The common proteins included would be seasoned minced pork or char siu, contrasting the chewiness of the egg noodles. 

14. Marmite Chicken

Although Marmite comes from the UK, this bold and savoury spread has become a staple ingredient in Malaysia's distinct dish–marmite chicken. This fusion dish became popular around the 1980s and is now often offered as one of the meat dishes at Chinese restaurants for family-style meals. 

Chicken thighs or breast meat are used to marinate in the soy sauce and other seasonings before coating them in cornstarch and frying them for a crispy exterior. The sauce comprises Marmite, honey, sesame oil, and maltose, leaving you with a sticky yet delicious glaze. Once the chicken is crispy, it's tossed into the glaze before garnished with sesame seeds for an added aroma. 

15. Oyster Omelette

Oyster omelette is a beloved dish that is commonly found in seafood restaurants across Malaysia. The star ingredient would definitely be fresh oysters, which add a lovely, tender texture to the crispy omelette. The oysters are stir-fried until just cooked while retaining their juices. After coating them in a combination of tapioca flour and water, mix them with the eggs and fry until the edges turn crispy. Oyster omelette is usually served with chilli to add a little spice to it. 

16. Sweet And Sour Pork

Sweet and sour pork is a staple dish in Chinese restaurants that is commonly served as a dish for family-style meals. It's well-known for its vibrant orange sauce that makes the dish delicious and visually appealing.

The iconic sweet and tangy sauce is made from ketchup, cornstarch, brown sugar, vinegar, and salt, which coats the crispy slices of pork once they're ready. The dish is also served with pineapple chunks and bell peppers for extra flavour and contrasting textures. 

17. Sarawak Laksa

Sarawak laksa is a beloved dish originating from its namesake in East Malaysia. Unlike the other laksa and curry variations, Sarawak laksa's broth isn't as thick and leans more towards a soup. However, the rich flavour from the star and secondary ingredients will have you coming back for more. 

The noodles used are usually rice vermicelli, but sometimes it's combined with egg yellow noodles. Its signature broth is made from a blend of coconut milk, shrimp paste, tamarind paste, and spices. Once ready, it'll be topped with poached prawns, shredded chicken, eggs, and bean sprouts. A small serving of sambal is included as well to take the spiciness up a notch. 

18. Salt-Baked Chicken

Salt-baked chicken is a signature dish originating from Cantonese cuisine. It's usually served during special occasions such as Chinese New Year or any family gatherings. 

The cooking process for the salt-baked chicken is quite unique. After marinating the whole chicken in herbs, salt, and rice wine, it is baked in parchment paper to retain its juices and flavours. You'll end up with an evenly baked chicken with a subtle earthy taste that melts in your mouth.

19. Fishball Noodle Soup

Fish ball noodle soup is a favourite dish of many Malaysians and can be found at most hawker eateries and night markets. Many people have it for breakfast or lunch since it's quick and affordable, making it a staple food in Malaysian cuisine. 

The noodles used in fish ball noodle soup may differ across regions. Some may prefer kuey teow, while others opt for yellow noodles to be enjoyed with the clear soup. The soup is usually a clear savoury broth made from fish, though areas in Penang might offer a spicier stock with chilli paste on the side. Some families or hawker vendors prepare their fish balls, making each fish ball noodle soup special in their own way.