22/08/2026

LYFE

LYFE SATURDAY | AUG 22, 2026

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M ALAYSIA’S culinary map is as diverse as its people, with every state proudly claiming dishes that reflect its history, culture and local ingredients. From smoky curries and hearty village breakfasts to coastal seafood specialties, these regional delicacies are the kind of meals that make every journey across the country even more rewarding. Masak lemak cili api itik salai (Negeri Sembilan) For a dish that truly puts your spice tolerance to the test, Negeri Sembilan’s masak lemak cili api itik salai is a must-try. The dish combines a fiery yellow gravy made with turmeric, coconut milk and bird’s eye chillies with tender smoked duck. The creamy gravy tempers the heat, while the duck adds a distinctive smoky depth. The salai technique was traditionally used to preserve meat and the method eventually became closely associated with Negeri Sembilan’s cuisine. The dish is particularly worth seeking out in Seremban, Tampin and Kuala Pilah, where traditional versions continue to be served.

Smoky, creamy and unapologetically fiery, this Negeri Sembilan classic is not for the faint-hearted. – PIC FROM TOURISM NEGERI SEMBILAN

Fork it, let’s go o Regional delicacies worth leaving your state for

Laksam (Kelantan) Malaysia may have countless variations of laksa , but Kelantan’s laksam stands apart from the rest. Instead of the usual noodles, it uses thick rolls of rice flour sheets served in a creamy gravy made with fish, coconut milk, shallots and black pepper. The soft rice rolls soak up the rich broth, while fresh ulam , beansprouts and sambal provide contrasting freshness, crunch and heat. The result is a comforting East Coast speciality with a texture and flavour profile distinctly different from better known laksa varieties. Umai (Sarawak) Over in Sarawak, umai offers a completely different take on seafood. Traditionally associated with the Melanau community, this ceviche-style dish was developed by fishermen who needed a way to prepare their catch without cooking over a fire. Fresh raw fish is cured in lime juice and mixed with chillies, red onions and salt, resulting in a refreshing combination of acidity, heat and savouriness. Toasted sago pearls add a subtle crunch. Simple yet intensely fresh, umai reflects Sarawak’s close relationship with its rivers and coastline. Tuaran mee (Sabah) No culinary tour of Malaysia would be complete without stopping in Sabah for Tuaran mee . Originating from the town of Tuaran, this noodle dish is made with golden handmade egg noodles that are first parboiled before being fried over high heat. The technique gives the noodles a firm,

Sambal hitam belimbing buluh (Pahang) Pahang’s sambal hitam belimbing buluh stands out for its dark colour and intensely savoury, sour and spicy flavour. Its distinctive taste comes from belimbing buluh , or bilimbi , which is boiled for hours until it develops a concentrated, almost black consistency. The reduced fruit is then cooked with bird’s eye chillies, onions and dried anchovies to create a punchy sambal that pairs particularly well with plain rice. Traditionally, the dish also served as a way of preserving surplus belimbing buluh , making it practical and flavourful. Jars of sambal hitam also make an easy food souvenir for visitors to Pahang. Pek nga (Kedah) Kedah’s sprawling paddy fields provide the backdrop for pek nga , a traditional coconut pancake commonly enjoyed as a rustic breakfast. Made with coconut and flour, the savoury pancake has a soft, slightly chewy texture with a gentle sweetness from the fresh coconut. Unlike Western pancakes, pek nga is usually served with savoury accompaniments rather than syrup. Fish curry, sambal ikan bilis and salted fish are among the traditional pairings, creating a simple but satisfying combination. It is the kind of humble dish that reflects Kedah’s agricultural roots and the hearty breakfasts traditionally enjoyed before a day of work in the fields. Tangy, savoury and packed with punch, this belimbing buluh sambal is the kind of condiment that steals the show. – PIC FROM NATIONAL DEPARTMENT FOR CULTURE AND ARTS

springy texture and lightly charred edges. Often cooked with ingredients such as egg, meat and vegetables, Tuaran mee has become one of Sabah’s best-known regional dishes, reflecting the influence of the Hakka Chinese community in the state. Great food has always been one of the best ways to experience a place. Whether you are heading north for comforting pancakes or flying to Borneo for freshly cured seafood, these regional favourites prove that some of Malaysia’s most memorable flavours are found exactly where they originated. Fresh, zesty and pleasantly fiery, this Melanau delicacy lets raw fish shine with lime, onions and chillies. – PIC FROM TOURISM SARAWAK

Soft, rolled rice noodles swimming in creamy coconut gravy, finished with herbs and a kick of sambal. – PIC FROM TOURISM MALAYSIA

This article is contributed by redBus Malaysia Food Map.

Wok-fried until lightly crisp and smoky, these springy noodles are a Tuaran favourite that deserves a spot on any Sabah food trail. – PIC FROM TASTE ATLAS

Crispy at the edges, soft in the middle and best enjoyed hot, this humble Kedah pancake makes a comforting snack. – PIC FROM NATIONAL DEPARTMENT FOR CULTURE AND ARTS