23/08/2025

LYFE SATURDAY | AUG 23, 2025

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Malaysian Paper

@thesundaily @t

M ERDEKA and Malaysia Day are not just public holidays in a year, they are moments that remind us what it means to stand together as Malaysians. And if there is one thing that can unite us instantly, it is food. From warungs and kampung kitchens to roadside stalls, it has fed families through hardship, sparked friendships across cultures and become the quiet thread stitching diverse people into one. In a time where TikTok trends and viral videos often dictate what ends up on our plates, a question lingers: are our dining choices driven more by culture or clout? That was the focus of a panel of discussion recently, titled “Clout vs Craft: Who Really Runs the Table?”, held in conjunction with the launch of RedBus’s Food Map Malaysia – a new tool designed to help travellers explore must-visit food spots across the country. The panel featured myBurgerLab co-founder Chin Ren Yi, food content creator Hadi Salleh and RedBus chief business officer Krishnan Ramaswami, who shared thoughts on where Malaysia’s food scene is headed and why the most memorable meals are often the ones with a story to tell. 1. Tradition still matters — Even in the age of TikTok Some of Malaysia’s most buzzed-about eateries today are not chasing trends. They are rooted in tradition, proving authenticity still cuts through the noise when it is done with heart and heritage. Where it shows: Nasi Dagang Atas Tol, Kuala Terengganu. Once a humble roadside favourite, it is now a national sensation, thanks to its commitment to tradition and flavour. The success of places like Nasi Dagang Atas Tol is living proof. Even without heavily shouting about themselves online, their loyal customers have become their loudest advocates, helping these eateries grow through authentic digital buzz. 2. Malaysians will travel for good meal, even across states “Food moves people. It’s one of the top reasons Malaysians get on the road,” said Krishnan. Forget souvenirs! For many Malaysians, travel is driven by what is on the plate. Whether it is the emotional pull of a childhood favourite or the buzz of a trending dish, food has a way of inspiring spontaneous road trips and long weekend makan missions. Where it shows: Bee Hwa Cafe, Penang is famous for its char kuey teow . This wok-fried staple draws

Taste, trends, TikTok: Five takeaways on Malaysian food

Nasi Dagang Atas Tol. – PIC FROM FACEBOOK @NASI DAGANG ATAS TOL o Featuring top picks where heritage, hype come together on plates

Village Park, Damansara Uptown’s signature nasi lemak . – PIC FROM LOKA 4. Flavour is local and that is what makes it worth discovering From Penang’s char kway teow to Kelantan’s nasi kerabu , every region brings its own twist to the table. In Malaysia, flavour is deeply tied to a place, shaped by local ingredients, customs and communities. The Food Map celebrates this diversity, inviting Malaysians to explore dishes that are rooted in hometown pride and passed down through generations. Where it shows: Kancil Raja Patin HQ, Temerloh. A local legend known for its patin tempoyak . It is made using a 13-ingredient family recipe passed down through generations. It is not just a meal, it is a taste of Temerloh’s soul. 5. Fusion is not a trend, it is our origin story Malaysia’s culinary identity is shaped by centuries of migration, trade and intermarriage. Long before fusion became a buzzword, communities here were blending Chinese techniques, Malay spices, Indian ingredients and colonial legacies into everyday meals. Dishes like mee goreng mamak and nasi kandar are not modern inventions, they are the result of lived cultural exchange. Where it shows: Jonker 88, Malacca. Housed in a Peranakan shophouse, this iconic spot serves Baba and Nyonya laksa side by side. The flavours speak of years of history and the steady crowd shows it is not just heritage, it is everyday comfort. Nation of flavours, shared table Malaysia’s food culture is not only diverse but it is deeply intentional. Every dish carries the weight of migration, adaptation and memory. The flavours we savour today are living proof of how communities have come together, improvised and made something uniquely ours. It is not just about what is on the plate, but the stories behind it. Stories that deserve to be tasted, shared and celebrated.

showing up where Malaysians are looking. Where it shows: Village Park, Damansara Uptown. A decades-old institution that stayed true to its signature nasi lemak while becoming a favourite for foodies, families and even ministers. No gimmicks. Just good food, done consistently.

stay relevant,” Hadi. Being authentic does not mean resisting change. Across Malaysia, creators and eateries are reimagining kampung flavours with modern flair, showing that tradition and relevance can thrive together. The most beloved brands are not trying to fit in; they are simply

cross-country queues with its unmistakable smoky aroma, cooked the old-fashioned way over a charcoal fire. It is proof that some flavours are worth the journey. 3. Authenticity is not lost, it just evolves “It’s possible to stay true while adapting to trends, that’s how you

Nyonya laksa. – PIC FROM GO MELAKA

Kancil Raja Patin HQ, Temerloh. – PIC FROM VISIT PAHANG