13/04/2025

ON SUNDAY APRIL 13, 2025 theSunday Special XII M ALAYSIA’S culinary land scape is a vibrant tapestry woven from centuries of cul tural exchanges, indigenous

WUDGLWLRQV DQG HYROYLQJ JOREDO LQÀXHQFHV As the nation strides into the 21st century, LWV IRRG VFHQH LV XQGHUJRLQJ VLJQL¿FDQW transformations driven by globalisation, health consciousness and sustainability FRQFHUQV $PLG WKHVH VKLIWV WUDGLWLRQDO cooking methods and ingredients are making a strong comeback, helping to SUHVHUYH 0DOD\VLD¶V ULFK FXOLQDU\ KHULWDJH Globalisation has ushered in an era where culinary boundaries are increasingly EOXUUHG ,Q 0DOD\VLD WKLV SKHQRPHQRQ LV evident in the burgeoning popularity of in ternational cuisines, from Japanese sushi EDUV WR :HVWHUQ IDVW IRRG FKDLQV $ VWXG\ published in Environment-Behaviour Proceedings Journal examining the Malay centennial generation’s dietary habits revealed a strong inclination toward IRUHLJQ IRRGV LQÀXHQFHG E\ IDFWRUV VXFK as novelty, social media exposure and WKH GHVLUH IRU GLYHUVH GLQLQJ H[SHULHQFHV However, this study highlighted that tra ditional Malay cuisine remains central in their diets, emphasising a balance between HPEUDFLQJ JOREDO ÀDYRXUV DQG SUHVHUYLQJ ORFDO IRRG WUDGLWLRQV Reshaping eating habits Growing awareness of health and nutrition is prompting Malaysians to reassess their HDWLQJ KDELWV &KDQJHV LQ WKH ORFDO GLHW VXFK DV D KLJKHU LQWDNH RI UH¿QHG JUDLQV and added sugars, have raised health FRQFHUQV $V D UHVXOW WKHUH LV LQFUHDVLQJ demand for healthier food choices and a renewed interest in traditional dietary SUDFWLFHV Sustainability has also become a pivotal FRQFHUQ LQ 0DOD\VLD¶V IRRG LQGXVWU\ (Q vironmental challenges, including climate FKDQJH SRVH VLJQL¿FDQW WKUHDWV WR IRRG VHFXULW\ 0DOD\VLD¶V IRRG V\VWHPV DUH FULWL cally vulnerable to environmental changes, necessitating urgent reforms to adapt, PLWLJDWH DQG UHSDLU WKH DGYHUVH H̆ HFWV thereby ensuring a healthier population DQG SODQHW Revival of traditional cooking methods and ingredients I Q UHVSRQVH WR WKH KRPRJHQLVLQJ H̆ HFWV of globalisation and the push for healthier diets, there’s a renewed interest in tra ditional Malaysian cooking techniques DQG LQGLJHQRXV LQJUHGLHQWV Malaysian culinary practices encompass a diverse range of methods, including steaming,

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Preserving heritage while embracing change, the future of local cuisine is a seamless fusion of the past and present Malaysia’s changing food landscape

atively adapting traditional dishes to align ZLWK FRQWHPSRUDU\ WDVWHV DQG OLIHVW\OHV 7KLV IXVLRQ RI KHULWDJH DQG LQQRYDWLRQ QRW only preserves Malaysia’s rich culinary traditions but also introduces them to a broader, modern audience, for which we DUH DSSUHFLDWLYH One notable example is the emergence of nasi lemak cafés that blend the classic ÀDYRXUV RI 0DOD\VLD¶V EHORYHG QDWLRQDO GLVK ZLWK D PRGHUQ GLQLQJ DPELDQFH %\ R̆ HULQJ YDULDWLRQV RI nasi lemak that incorporate unconventional ingredients or presentation styles, these establish ments attract younger patrons and tourists VHHNLQJ DXWKHQWLFLW\ DQG QRYHOW\ 7KH contemporary settings, often infused with stylish décor and storytelling elements about the dish’s history, enhance the din ing experience, making traditional cuisine DSSHDOLQJ LQ WRGD\¶V FXOLQDU\ VFHQH ( ntrepreneurs are also exploring in novative business models that celebrate 0DOD\VLDQ KHULWDJH IRRGV 7KHLU H̆ RUWV DUH crucial in keeping traditional treats relevant LQ WKH PRGHUQ PDUNHW )RU LQVWDQFH kuih muih delivery and subscription services KDYH JDLQHG SRSXODULW\ R̆ HULQJ FXVWRPHUV regular deliveries of traditional Malaysian sweets like kuih talam and kuih lapis 7KLV DSSURDFK FDWHUV WR EXV\ LQGLYLGXDOV ZKR VHHN WKH FRPIRUW RI IDPLOLDU ÀDYRXUV without the time investment required for SUHSDUDWLRQ B OHQGLQJ ORFDO DQG JOREDO ÀDYRXUV 7 he trend of fusion cuisine, which involves EOHQGLQJ GL̆ HUHQW FXOLQDU\ WUDGLWLRQV KDV led to the creation of dishes that marry Malaysian flavours with international FXOLQDU\ WHFKQLTXHV &RQWHPSRUDU\ FKHIV are redefining traditional dishes by in FRUSRUDWLQJ JOREDO LQÀXHQFHV UHVXOWLQJ in a new wave of Malaysian cuisine that respects its roots while embracing innova WLRQ 7KLV EOHQGLQJ RI FXOLQDU\ WUDGLWLRQV UHÀHFWV 0DOD\VLD¶V RSHQQHVV WR LQQRYDWLRQ DQG LWV ULFK PXOWLFXOWXUDO KHULWDJH 7 he dynamic interplay between tradi tion and modernity in Malaysia’s food scene not only showcases the resilience and adaptability of its culinary heritage but also LQVSLUHV KRSH IRU LWV IXWXUH 7KURXJK LQ novative interpretations, business models, and fusion creations, local chefs and food entrepreneurs are ensuring that traditional Malaysian cuisine continues to thrive and resonate with both local and international DXGLHQFHV

As Malaysia’s food scene evolves, one thing remains constant – our love for ØĢēßϰŽ¾ŢĢŏľłϰ¾ěßϰľÿÙüϰ traditions.

grilling and baking, each imparting unique IODYRXUV DQG WH[WXUHV WR GLVKHV 7KHVH age-old techniques are being re-explored and celebrated, ensuring that the essence RI 0DOD\VLDQ FXLVLQH HQGXUHV Furthermore, traditional kuih (con fectioneries) showcase the ingenious use of local ingredients such as ULFH FRFRQXW DQG SDOP VXJDU

Lumpur, reinterprets familiar flavours ZLWK FRQWHPSRUDU\ ÀDLU R̆ HULQJ GLVKHV that pay homage to indigenous produce ZKLOH DSSHDOLQJ WR PRGHUQ SDODWHV Additionally, the recognition of Ma laysia’s breakfast culture by Unesco as an ,QWDQJLEOH &XOWXUDO +HULWDJH RI +XPDQLW\ in December 2024 highlights the global DSSUHFLDWLRQ IRU ORFDO FXOLQDU\ WUDGLWLRQV Iconic dishes like nasi lemak and roti canai continue to be cherished, both GRPHVWLFDOO\ DQG LQWHUQDWLRQDOO\ UHÀHFW LQJ WKHLU HQGXULQJ DSSHDO $FFRUGLQJ WR WKH 7RXULVP $UWV DQG &XOWXUH 0LQLVWU\ 0RWDF WKH (YDOXDWLRQ %RG\ FRQFOXGHG that Malaysia’s breakfast culture met all the criteria outlined in Unesco’s 2003 &RQYHQWLRQ IRU WKH 6DIHJXDUGLQJ RI WKH ,QWDQJLEOH &XOWXUDO +HULWDJH In the evolving landscape of Malaysian cuisine, numerous local chefs and food entrepreneurs play a crucial role in cre

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7KHVH GHOLFDFLHV QRW RQO\ RI fer a taste of Malaysia’s rich culinary heritage but also align with contemporary preferences for natural and minimally SURFHVVHG IRRGV Several local chefs and food establishments are at the forefront of integrating modern tastes with tradi WLRQDO 0DOD\VLDQ FXLVLQH )RU LQVWDQFH $7$6 D PRGHUQ Malaysian eatery in Kuala ) M

Bringing back traditional ingredients isn’t just nostalgia, it’s a way to promote healthier, sustainable eating. Brin healt