Enjoying breakfast in Malaysia is definitely one of the best ways to kick-start your day! Each city offers something unique and flavorful, ranging from sweet and spicy to savory. With something fit for every taste and preference, Malaysia’s morning table is anything but bland and ordinary!
10 Breakfasts in Malaysia Worth Waking Up To
1. Nasi Lemak (Fragrant Coconut Milk Rice)
One of my favorite Malaysian dishes, nasi lemak, is widely considered to be the country’s national dish and for good reason. It’s also recognized as part of Malaysia’s intangible cultural heritage, symbolizing the nation's culinary identity.”
This meal has everything: rice cooked in coconut milk, sambal (sauce made from herbs, chillies, and aromatics), crispy anchovies, hard-boiled egg, cucumber slices, and even peanuts.
Some serve it with proteins like chicken or fish, making it a truly filling and satisfying way to start the day!
2. Roti Canai (Flaky Indian Flatbread)
Rich in history, roti canai is influenced by Indian cuisine and is enjoyed as a breakfast staple in Malaysia.
This flatbread is made from a mixture of flour, water, salt, sugar, and butter or ghee, and is served with a side of savory lentil dal, fish curry, and chicken curry.
Others top it with sugar or condensed milk. Roti canai is a must-try at any open-air eatery, commonly referred to as a “mamak stall”. It’s often served on a banana leaf, adding a traditional touch to the experience.
3. Kaya Toast with Half-Boiled Egg
A favorite among locals, kaya toast is a simple yet delicious dish. It’s made from crispy toast lathered in butter and kaya, or a coconut and egg jam.
It’s often served with a half-boiled egg (drizzled in soy sauce) and a cup of strong coffee, tea, or Milo. The combination of sweet, salty, and savory tastes in every bite is very enjoyable!
4. Nasi Kerabu (Herb Rice)
Originating from Malaysia’s Kelantan and Terengganu states, nasi kerabu is well-known for its signature blue rice that comes from the petals of butterfly pea flowers.
People serve the dish with various sides, such as herbs, pickled vegetables, tofu, eggs, or fried chicken or meat. It’s as flavorful as it is colorful.
5. Char Kuey Teow (Stir-Fried Flat Rice Noodles)
This noodle dish is a favorite in Penang and is a must-have if you visit the area.
Char kuey teow is a wok-fried noodle dish that locals make using noodles, shrimp, eggs, bean sprouts, and cockles (a burrowing shellfish), then flavoring it with a rich, savory, soy-based sauce. It’s a staple in many street food and hawker stalls across Malaysia.
6. Nasi Dagang (East Coast Rice Dish)
Very popular in Terengganu, nasi dagang features glutinous rice steamed in coconut milk. This creates a sticky base for gulai tongkol, a savory and spicy fish curry, and other accompaniments, such as pickled vegetables and hard-boiled eggs.
All in all, this meal is hearty, balanced, and delicious. Due to this, many consider nasi dagang to be an integral part of East Coast breakfast culture in Malaysia.
7. Mee Goreng (Spicy Fried Noodles)
Fans of spicy dishes will love mee goreng, a spicy, stir-fried noodle dish commonly sold in food stalls across the country. Locals make it by combining yellow noodles, bean sprouts, chicken, tofu, eggs, and a fiery mix of chilies, soy sauce, and seasonings.
Mee goreng is especially popular among students and workers who need a boost of energy for the whole day.
8. Fish Soup Noodles
A light yet flavorful option, a bowl of hot fish soup with rice noodles is a great way for locals to warm their bellies before heading off to work.
This dish often features broth, herbs, tomatoes, and chunks of fish meat. Others mix evaporated milk into the broth, infusing it with more richness.
9. Thosai (Fermented Rice and Lentil Crepe)
Made from fermented batter or rice and lentils, thosai is a versatile staple food in Malaysian breakfasts.
People serve this thin, crispy, pancake-like crepe with flavorful accompaniments, such as coconut chutney, savory curries, or sambal. Light yet rich in fiber, thosai is a filling option to begin your day with.
10. Bak Kut Teh (Herbal Pork Soup)
Bak kut teh is a non-halal dish. Cooks make it by stewing pork ribs in a broth with herbs, tofu puffs, mushrooms, and spices. A Chinese dish, it’s popular in Malaysia, particularly in Klang.
People eat bak kut teh with rice or fried dough sticks, making it a warming and robust breakfast option for locals in the country. It’s often enjoyed with a cup of Chinese tea to balance the richness of the broth.
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