Service - dry mee siam

Traditional Malaysian cuisine combines elements of Indian, European, Malay, and Chinese culinary traditions. Rice is considered the basis for almost all national dishes in Malaysia. It is added to main dishes and served as a side dish. Rice is used to make noodles, gravy, and even chips. Depending on the region, the national cuisine in Malaysia may vary slightly. Even if all the ingredients are the same, the cooking techniques may vary. Very high quality and inexpensive food can be tasted almost everywhere. The variety of dishes in Malaysia will surprise even the most experienced traveler. However, even in Singapore, you can taste these special dishes.

Not sure which traditional dishes to try first when you arrive in Singapore, then you can give your preference:

• Dim sum – the famous Chinese analogs of our dumplings, which, however, come with sweet fillings.
• Laksa is a popular noodle soup in Malaysia. Please note that it is quite spicy.
• Satee – miniature kebabs of meat, poultry, or seafood.
• Rojak – a mixture of fruits, vegetables, tofu, and thick sauce.
• Nasi kandar – an assortment of vegetables, curries, and legumes.

If you can’t live a day without sweets, then the Malay cuisine offers Chandol dessert which consists of coconut milk, starchy noodles and palm sugar. Chuchur Pisang is considered an incredibly simple and deliciously sweet. This delicacy consists of milk, flour, and ground banana. Among the most popular drinks in Malaysia is rice wine, Tuak. In a country where half the population is non-drinking Muslims, this drink is considered an exception to the general rule. It is made from rice, palm tree pulp, yeast, and sugar.