Malaysia News Today - Breaking News, Politics, Economy, Sports & Technology

China’s spicy flavour wins over Myanmar’s young food lovers

Iconic crunchy fruit snack embraces sweet revolution

Tanghulu, the traditional Chinese candied fruit snack, is experiencing a surge in popularity with innovative new flavors and fillings. From milk skin and dried yogurt in Inner Mongolia to durian and taro in the south, the classic hawthorn treat is being reimagined. This booming industry has transformed the street food into a major business, with flagship stores like the one in Shijiazhuang offering dozens of varieties and generating millions in revenue. Hebei Province, a major production hub, boasts annual sales of 2.5 billion yuan, with entire villages dedicated to the craft.

At Expo 2025 Osaka, Japanese survey rates Malaysian food most delicious

Malaysia's cuisine has been voted the most delicious at Expo 2025 Osaka, Japan, according to a survey by Yomiuri TV. The flying roti canai, priced at RM50 (1,680 yen), has been a major attraction, with visitors queuing for up to two hours. The pavilion sells about 1,500 pieces daily. Other popular dishes include nasi lemak, nasi goreng, mee goreng, satay, and roti jala. Australia's seafood and offerings from Saudi Arabia, Germany, and France also ranked highly.

All heart, no additives: Madam Chua’s decades old ‘yu chah kueh’

For over 50 years, Madam Chua has been serving up delicious 'yu chah kueh' (fried dough sticks) at the Petanak Night Market in Kuching, Malaysia. Her stall, located on the market's second floor, is renowned for its crispy, generously portioned dough sticks sold at just RM1 each. Beyond the taste, it's Madam Chua's dedication and expertise that captivates customers. Her skillful dough kneading, frying, and swift movements demonstrate her years of experience, making her yu chah kueh a beloved comfort food enjoyed with porridge, 'kueh chap', or even Milo.

KANTIN’s global nods a boost for Kuching’s culinary potential, says mayor

Kuching's KANTIN restaurant collective has received two nominations for the 2025 World Culinary Awards. The Singapore location is up for Asia's Best New Restaurant, while the Kuching location is a finalist for Malaysia's Best Restaurant. Kuching South Mayor Dato Wee Hong Seng praised the nominations, saying they affirm Kuching's culinary identity and boost its bid for Unesco Creative City of Gastronomy status. He highlighted KANTIN's success as a testament to young Sarawakian entrepreneurs' vision and creativity in the F&B industry.

Sea Park Dessert’s evergreen appeal: ‘Tong sui’, yam cake, ‘yau char kwai’, fried spring rolls, curry puffs made using traditional recipes

Sea Park Dessert, a beloved Petaling Jaya institution since 1969, continues to serve its classic tong sui and snacks. Founded by 87-year-old Soo Yuen Eye, the stall initially sold yau char kwai before expanding to include various sweet treats. Now run by Soo's son and granddaughter, the stall maintains its traditional recipes and warm atmosphere, operating from Paramount Kopitiam. A second outlet in Taman OUG offers additional savory dishes.

Tiramisu viral sedap

The classic Italian dessert, tiramisu, is gaining popularity in Malaysia, appearing in various creative forms across cafes and bakeries. This article lists five trending tiramisu options, ranked by taste, texture, and presentation, with Gula Cakery's version taking the top spot. The article highlights the dessert's growing presence in the Malaysian food scene.

Get your fix of Portuguese-style grilled ‘ikan pari’ and more at December Grill Fish in Seksyen 51a, PJ

This article reviews December Grill Fish in Petaling Jaya, Malaysia, which specializes in various grilled fish dishes. The author highlights the "Portuguese" style grilled fish, a Kristang community dish featuring stingray, dory, patin, or chicken fish smothered in a flavorful sauce. They praise the restaurant's version, particularly the stingray with Portuguese sauce, noting its generous portion, tender texture, and lack of any unpleasant ammonia odor.

You’ll love the broth in the Penang-style pork noodles inside Pudu’s Restaurant KWB

This article explores the nuances of pork noodles in Klang Valley, highlighting a Penang-style stall that prioritizes a cleaner, lighter broth made with various pork bones. Run by Penangite Chow since 1976, the stall, now located in the Pudu area, offers a flavorful yet less thirst-inducing broth. Diners can enjoy a bowl packed with minced pork, sliced pork, and offal, with pig kidney available on most days. The article contrasts this lighter style with richer, potentially less healthy versions found elsewhere.

Bacon, bratwursts and burger buns: Magpie by Burgertory in Taman OUG is a meat lover’s paradise

Burgertory, now Magpie by Burgertory, has relocated to OUG, Kuala Lumpur, bringing its artisanal burgers to a new, bright and airy space. The Bacon Madness Burger features a pork patty, smoked cheese, crispy onions, and candied bacon. Other options include the Chipotle Prawn Burger with a sweet, buttery prawn patty and the Swine Bacon & Cheese Burger. Even the fries are noteworthy, crispy and golden. The restaurant also serves refreshing drinks like the Draught Summer Kombucha.

China’s upscale ice creams melting hearts of consumers

Ice cream in China is evolving beyond a simple treat, with new varieties and creative designs attracting consumers. Young people are drawn to visually appealing ice creams shaped like flowers, fruits, and even inspired by museum artifacts. These upscale treats are popular on social media and are becoming common in tourist spots. Handan Museum, for example, sells ice cream inspired by its artifacts, including "blind box" flavors, selling over 100 daily this summer. This trend reflects a desire for emotional and spiritual fulfillment through consumption.

Wisma Genting’s Mr Nasi Lemak is the place to grab a pocket-friendly ‘nasi lemak’ within KL’s Golden Triangle

Within KL's Golden Triangle, Wisma Genting's food court offers affordable and delicious meals, a haven for budget-conscious diners. A hidden gem is Mr. Nasi Lemak, a stall run by a young couple who left corporate jobs to pursue their F&B dreams. They serve excellent nasi lemak with fluffy coconut rice and non-overly sweet sambal. Beyond the usual offerings, they also have Ayam Berempah and Ayam Rendang, focusing on efficient preparation and flavorful dishes.

Ara Damansara’s Ee Hiong Hakka Yong Tau Foo serves up ‘yong tau foo’ the traditional way – stuffed with fish paste, minced pork and salted fish!

Tucked away in the upscale Ara Damansara's Ara Permata Business Centre, Ee Hiong Hakka Yong Tau Foo offers a traditional take on the popular dish. Despite rising costs, they maintain the classic filling of fish paste, minced pork, and salted fish. Generously sized portions at RM2.50 each make it a great value. Located next to BM Yam Rice, Ee Hiong provides a hearty, affordable meal in an unexpected location.

Daging kuda tradisi Uzbekistan di KL

Horse meat, a traditional Uzbek delicacy, is being featured in Kuala Lumpur. Boiled for several hours without seasoning, the horse meat offers a unique, enticing flavor. Often served in a salad with fresh tomatoes, cucumbers, and onions, the tender meat has a mild salty taste. It's also commonly paired with plov, a traditional Uzbek spiced rice dish containing lamb, chickpeas, garlic, and fried onions, cooked in a kazan for about three hours.

Tubers: The humble, versatile superfood

This article discusses the variety and uses of root and tuber crops, focusing on ube (Dioscorea alata). Ube, a staple food in many cultures, is rich in nutrients like carbohydrates, fiber, vitamins, and minerals. Its vibrant purple color comes from anthocyanin, an antioxidant. While popular in Southeast Asia, Africa, and the Pacific Islands, the Philippines considers it a key ingredient in various dishes, from stews to desserts like 'Bubur Cha Cha' and 'Ice Kacang'. The article also mentions the importance of wearing gloves when handling ube due to its skin-irritating oxalic acid.

Ikan masin pilihan pesakit darah tinggi

A housewife, Adura Mansor, from Kampung Balik Bukit, Melaka, has unexpectedly found success selling her salted fish to people with high blood pressure. Unlike traditional methods that use excessive salt, Adura soaks the fish in brine for only 10-20 minutes before drying, resulting in a less salty product. This has made her salted fish a popular choice among those watching their sodium intake.

Udang bakar sambal kelapa

This article features a recipe for grilled prawns with coconut sambal, a popular Malaysian dish. It highlights the delicious combination of sweet prawns and fragrant coconut sambal, suggesting it's a perfect meal for the whole family. The recipe is estimated to serve 10 people and includes a list of ingredients.

From hearty ‘gado gado’ to a loaded ‘roti telur’ sando, Trailside Treats near the Bukit Kiara Hill Walk is where runners refuel and build a community

Trailside Treats, a café near Bukit Kiara Hill Walk, caters to the running community. Founded by Carly Balmforth and Min Xiang Lee, it offers nutritious post-run meals like Gado Gado and Roti Telur 2.0. Both founders have backgrounds in F&B and running; Balmforth previously ran a vegan café in Vietnam, while Lee works in B2B technology. They aim to build a community around their shared passion for running and healthy food.

Spirit of Nepal: Kathmandu’s leap from IYKYK secret to Asia’s 50 Best Bars stage

Kathmandu's cocktail scene is experiencing a renaissance, with bartenders like Abhishek Tuladhar incorporating local ingredients and traditions into their creations. Bars like Barc, recently recognized by Asia's 50 Best Bars, are using Nepali tea, snacks like titaura and khattu, and local spirits to create unique cocktails with global appeal. This innovation is driven by a new generation of bartenders returning from international experience, adapting global techniques to local flavors, and showcasing Nepal's unique culinary heritage.

World : Singapore Recalls Australian Salad Mix Over Bacillus Cereus Concern

The Singapore Food Agency (SFA) has recalled a salad mix imported from Australia due to excessive Bacillus cereus, a bacteria that can cause food poisoning. Tests revealed levels exceeding permissible limits, prompting the recall. Consumers who purchased the affected product are advised not to consume it.