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.
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/
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There is various signature food from various places around Malaysia available here. All of them have their own history and origins.
Lets’s go on a tour of Malaysia’s culinary delights.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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 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.
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