Malaysian Food Street is a place where Malaysian food and culture converge under one roof. Taste Malaysian favorite local food such as Sarawak Kolo Mee, Dim Sum, Claypot Fish Head Curry, Kajang Satay, Nasi Lemak, Fried Hokkien Mee and many more in twenty different stalls. These food are the signature dish from various location in Malaysia. We visited the Malaysian Food Street at Resorts World Genting.
There are also Malaysian Food Street at Awana SkyCentral. Malaysian Food Street is non-Halal as pork dishes are also served.
The Malaysian Food Street Genting entrance doorway.
Malaysian Food Street is segmented into different zones – Kuching, Malacca, Ipoh &Penang and Petaling Street.
Location : Level 4, Sky Avenue, Resort World Genting, 69000 Genting Highlands Resort, Pahang.
Google Map : https://goo.gl/maps/otVEps3KhMG2
Operating Hours :
Friday & Saturday: 8.00am to 11.00pm
Sunday to Thursday: 8.00am to 10.00pm
Contact : 03-6101 1118
Official Website : https://www.rwgenting.com/dining/cuisines/local-favourites/MFS/
The prepaid card dispensing and top up machine.
How to Purchase a New Card
Step 1: Select ‘New Card’.
Step 2: Read and accept Terms & Conditions.
Step 3: Insert bank notes.
Step 4: Confirm amount and collect card.
How to Top Up Card
Step 1: Select ‘Top Up’.
Step 2: Place your card on the reader.
Step 3: Insert bank notes.
Step 4: Confirm amount and collect card.
How to Check Card Balance
Step 1: Select ‘Check Balance’.
Step 2: Place your card on the reader.
Step 3: Your card balance will be displayed.
The Map of the Malaysian Food Street.
There is various signature food from various places around Malaysia available here. All of them have their own history and origins.
- Sarawak Kolo Mee
- Dim Sum
- Genting Famous – Hainanese Chicken Rice
- Claypot Fish Head Curry
- Prawn Mee
- Penang Char Kuey Teow
- Wantan Mee Soup & Dry
- Ipoh Bean Sprout Chicken
- Seafood Pork Noodle
- Claypot Bak Kut Teh
- Char Siew Rice
- Kajang Satay
- Yong Tau Foo
- Porridge
- Fried Hokkien Mee
- Claypot Chicken Rice
- Steamed & Fried Popiah
- Nasi Lemak
- Banana Leaf Rice
- Hainan Express
- Beverage & Malaysian Fresh Fruits
- Malacca Cendol & Ice Kacang
Lets’s go on a tour of Malaysia’s culinary delights.
A view from the entrance in to the food court.
The Malaysian Food Street is usually packed with tourist.
Spacious and bright environment in the early morning.
The Scent of Antiquity and Culture
The are various elements of past available in Malaysian Food Street, each tells their own history. Walking around the food street you will notice various design and object from the past. Take an opportunity to take a memorable photograph when you are here.
The wall of advertisements.
Before era of computers and televisions, in the past the wall full of posters and advertisement is a common feature for spreading information in streets.
The hand wash area featuring a design of Bandar Hilir Barber shop.
Before the era of modern hair saloon, in the past these simple looking barber shop is once an common sight. Take a close look at the real antiques from those era.
Colorful Chinese Metal Pots and Ceramic bowls.
Before the era of plastic plates and glassware, in the past there are beautiful China Metal Trays and Pots, and not to mention the famous China Ceramic Bowls and Plates that feature a drawing of a Cock.
The Claypot Stove and Cookware.
Before the era of induction cooker and gas stove, in the past, Stove made from clay is a common sight. You can feed these stove with coal or wood and made a perfect slow cooker.
The Classical Toy Robot.
In the past, Toy Robot appears more stiff and square. These classical toys are a favorite collection for the older generation.
Malaysian Food Street is full of elements of the past, featuring the old china street design with classical signage.
Sarawak Kolo Mee – A Sarawakian Favourite.
The word “Kolo” translates to “dry mixed” in Chinese. As one of Sarawak’s all time favourite dishes. The allure of this dish lies in its simplicity.
A bowl of Kolo mee typically consists of springy thin noodles topped with minced pork, shallots, garlic, dark soy sauce, pepper, vegetable and most importantly, slices of juicy char siew to complete the overall flavour.
The Curry Laksa and Sarawak Kolo Mee stall.
Enjoy Some Dim Sum
Previously served to emperors of Chinese dynasties, dim sum pieces are the labour of fine culinary skills. They are crafted by skilled hands, combining the art of pleats and folds to produce exquisite bite sized snacks that allure both the eye and the appetite.
The meaning of the word dim sum is to “touch the heart”. A local favourite, it is always good time to dim sum.
The Dim Sum stall.
The description of the Sarawak Kolo Mee and Dim Sum.
Hainanese Chicken Rice – A Malaysian Classic
Chicken and rice is an unbeatable combination. Originally from Hainan Island in southern China, chicken rice has become a culinary staple in our Malaysian culture. To maintain the tender meat, the chicken is boiled first and then soaked in cold water.
The other star of the show is the fragrant rice, which is cooked with chicken stock, pandan leaves and ginger. Pair the dish with our delicious red chilli sause and you are in for a celebration of flavours.
The Genting Famous Hainanese Chicken Rice.
Claypot Fish Head – Epic Flavours
A mix between South Indian curry and fish head, a Chinese delicacy, the claypot curry fish head is a melting pot of cultures. Soak up the fragrant curry as you enjoy it with a bowl of rice. Its rich and creamy curry base is complemented with a mix of vegetables, tofu puffs, spices and herbs. Top off the dish with the head of a fresh fish and you have yourself a delicious curry stew worth ordering a second bowl of rice.
The Claypot fish head stall.
The description of the Hainanese Chicken Rice and Claypot Fish Heads.
Googgle Man Penang Char Kuey Teow – Stir-fried wonders
Hailing from Penang, the famous char key teow is a classic favourite among locals. Google Man’s rendition of this dish comes after many attempts experimenting with various ingredients. Today, locals rave about the tasty flavours from their signature sauce made from soy sauce and chili paste.
Spicy, savoury and infused with sweet flavours, a plate of char kuey teow is a must-try for everyone.
The Googgle Man Penang Char Kuey Teow stall.
Beansprout Chicken
A signature dish in the state of Ipoh, the popular taugeh ayam translates to beansprout chicken. Back when Mr Ngo Kok Fei first founded the restaurant in 1984, he served noodles with some beansprouts and sliced chicken. Interestingly, customers began requesting for more beansprouts and a whole piece of chicken, which inspired Mr Ngo to create the famous siy sauce beansprout chicken dish we all love today.
With tender chicken and crunchy beansprouts, you’ll be left asking for more.
The famous Beansprout Chicken of Buntong.
The description of the Char Kuey Teow and Beansprout Chicken.
Koon Kee Wantan Mee – A Hawker Delight
Koon Kee Wantan Mee knows how to draw a crowd in Petaling Street. Founded by Lee Meng Sang in 1942, the restaurant has been captivating the hearts of many locals with its delicious handmade egg noodles tossed in dark soy sauce and sesame oil. Koon Kee Wantan Mee also offers their signature braised chicken feet with noodles – a classic pairing that keeps customers wanting more.
Served dry or with soup, wantan mee is the perfect comfort meal.
The Koon Kee Wantan Mee stall.
Oug Seafood Pork Noodle – Specialty Pork Noodles
Originally from Taman OUG, OUG Seafood Pork Noodle brings you pork noodles like no other. Owner Ung Chau Hoi has perfected the art of specialty pork noodles with the addition of fresh seafood into the mix.
Indulge in big bowl of fragrant soup with juicy pork meat, fresh seafood and delicious noodles as OUG Seafood Pork Noodle takes pork noodles to a whole new level.
The OUG Seafood Pork Noodle stall.
The description of the Wantan Mee and Specialty Pork Noodles.
Kee Hiong Klang Bak Kut Teh – A One-Pot Wonder
Founded by Mr Lee Rong Xing, Kee Hiong Bak Kut Teh makes a statement about creating the most authentic “Bak Kut Teh” dish. Mr Lee’s experience traces back to the Second World War when Malaya was under the British colonial rule. Back then, Mr Lee sold his stewed bak kut before experimenting with Chinese medicinal herbs.
Today, this meat stew is lovingly brewed in over ten types of traditional herbs to give you the perfect warmth inside. Kee Hiong Bak Kut Teh has captured the hearts of many locals.
The Kee Hiong Klang Bak Kut Teh stall.
BBQ & Roast – Succulent Juicy Roasts
Roasted meats are characterised by their fragrant aroma and succulent tenderness which have taken decades to perfect. The shiny glaze found on the surface of the meat is achieved by applying malt sugar onto the surfaces during roasting.
While the meats receive the lions’ share of attention, a complete roasted meat meal is perfected with steamed rice, laced wit the aroma of garlic and sesame oil which will leave you wanting more.
The BBQ and Roast Stall.
The description of the Bah Kut Teh and Roasted Meat.
Kajang Satay – Glorious Satay
Mr Rono and his brother decided to introduce Kajang Satay when they arrived in Kajang, Selangor from their hometown in Pekalongan, Indonesia in 1911. A pioneer of Kajang Satay, Mr Rono established his own restaurant, Kajang Satay Rono in 1966.
The marinated meat is grilled with onions, lemongrass and turmeric on a skewer, which gives the meat an aromatic taste. Dip your satay in their fresh peanut sauce and throw in some ketupat for a funky bite.
The description of roasted meat and Kajang Satay.
Hon Kee Famous Porridge – Ultimate Comfort Food
The famous Hon Kee Porridge was established in 1949 in Petaling Street by the late Mr Wong’s village’s comfort food, Hon Kee Porridge stays loyal to recipes passed down by ancestors in China. Their signature dish is non other the raw fish porridge , also known as sang yu porridge where slices of fresh raw fish are mixed into the piping hot porridge together with pork meatballs.
Hon Kee’s wholesome and delicious porridge options are light and easy to digest, especially in the cool weather.
The Hon Kee Famous Porridge Stall.
Loong Kee Hokkien Mee – The Hokkien Spark
Founded by Me Tan Tuan Yong in 1974, Loong Kee Hokkien Mee keeps customers coming back for their delicious noodles. Rather than creating the dish using a recipe, Mr Tan perfected his Hokkien mee through observation and practice since he was a child.
Noodles are first boiled in hot water before being cooked to give the noodles a smooth texture. The star of the show is the gravy, made with homemade fish seasoning and dark soy sauce. If you’re feeling adventurous, top off your Hokkien mee with some sambal for a different spin on the dish.
The Loong Kee Hokkien Mee stall.
Hokkien mee artwork.
The description of Hon Kee Famous Porridge and Loong Kee Hokkien Mee.
A view at the row of food stalls in Malaysian Food Street Genting.
The Malaysian Food Street Genting is worth a try for tourist from near and far. It offers a collection of best Malaysian Chinese Food around different places of Malaysia, all under one roof. For some is a tour of taste buds, while others it can be an educational tour to learn more about classical cultures in Malaysia.
Don’t forget to stop by if you have a chance. Many of the displays here are rare antiques that most probably you can only found them in museums.
