September 16, 2025
KUALA LUMPUR – Malaysia Day, celebrated on September 16, marks not just the country’s formation but the unity among its people.
Nowhere is Malaysia’s diversity more deliciously evident than its food. From the fiery Masak Lemak Cili Api of Negri Sembilan to Sarawak’s legendary Laksa, every state has a signature dish that reflects its heritage, geography, and history.
Some, like Penang’s world-famous Asam Laksa, have earned global recognition, while others such as Kajang Satay, have been officially preserved as heritage under state enactments.
Laksa Johor, made with spaghetti instead of rice noodles, speaks of royal encounters with Europe. Meanwhile, Pahang’s Gulai Tempoyak Ikan Patin celebrates bold local flavours with fermented durian.
Each dish reflects heritage preserved on a plate – shaped by history, migration, and community.
Together, they form the nation’s most delicious expression of unity in diversity: Malaysia on a plate.
Check out the showcase of each state’s signature dish below. Also, don’t forget to take part in our poll where you can vote for your favourite food.
Laksa Johor is famous for swapping rice noodles for spaghetti – a legacy attributed to Sultan Abu Bakar, who embraced Italian pasta after travels to Europe in the 19th century.
According to Tourism Malaysia’s National Department for Culture and Arts, after Sultan Abu Bakar’s 1885 visit to Europe – particularly Italy – he developed a fondness for spaghetti. Sultan Abu Bakar later instructed royal chefs to weave this Western ingredient into a local dish.
Nasi Ulam, rice tossed with fresh herbs, is believed to have medicinal properties and reflects the agricultural roots of a state known as the “rice bowl” of Malaysia.
The colourful Nasi Kerabu, tinted blue with butterfly pea flowers, embodies the state’s love for vibrant flavours and traditions; it also features budu, a fermented anchovy sauce.
Asam Pedas Melaka, a sour and spicy fish stew whose roots trace back to Arab, Indian, and Peranakan influences, reflects the history of a state that was once a hub of the spice trade.
Masak Lemak Cili Api, which contains bird’s eye chili, is a fiery favourite, symbolic of the bold cultural spirit of a state famous for Minangkabau influences.
Gulai Tempoyak Ikan Patin combines the soft, buttery flesh of Ikan Patin from Sungai Pahang with the pungent richness of fermented durian.
Often served at feasts and celebrations, this uniquely sour, spicy, and creamy dish is a true hallmark of the state’s culinary identity.
Asam Laksa, a tamarind-soured broth that ranked seventh on CNN’s 2020 list of the world’s best foods, cements its status as a global culinary icon for a state hailed internationally as a food haven.
Rendang, with roots in the Minangkabau community of Indonesia, has many regional twists across Southeast Asia. Perak’s version, Rendang Tok, stands out. Its name “tok,” meaning elder, reflecting the dish’s seniority and prestige in Malay culinary tradition.
Laksa Perlis, a light, tangy fish-based gravy poured over rice noodles and topped with fresh ulam and boiled egg, is a simple yet comforting signature dish for the state and is often served at family gatherings.
Hinava is a Kadazan-Dusun delicacy of raw fish cured in lime and ginger, traditionally prepared for Kaamatan, the harvest festival.
Sarawak Laksa, believed to have originated with the Kuching Peranakan community, stands out as a blend of Borneo’s diverse culinary influences, rather than any single tradition.
The dish features vermicelli noodles in a fragrant shrimp-based broth enriched with coconut milk and spices, topped with prawns, chicken, omelette strips, bean sprouts, and coriander. It is often enjoyed with a squeeze of lime and a dollop of sambal belacan.
Kajang Satay, skewered grilled meat paired with chunky peanut sauce and ketupat, is so iconic that it was officially recognised as a historical heritage item under the Selangor Malay Customs and Heritage Corporation Enactment 2009.
Nasi Dagang remains a festival staple, often served during Hari Raya. The dish features rice steamed in coconut milk, sometimes mixed with fenugreek seeds for a subtle nutty aroma, giving the grains a slightly chewy texture.
It is traditionally paired with gulai ikan tongkol (tuna curry), pickled vegetables (acar), and hard-boiled eggs, making it a complete and hearty meal.