Best Malaysian food in KL

The classic Ipoh dish can be found almost anywhere you go regardless of which state you’re in; but few do it well. Then there’s Pau Kee – a simple eatery run by Mr and Mrs Chong offering a focused selection of noodle dishes like curry mee and wan tan mee.

But what most people come here for is their Ipoh hor fun – rice noodles in a chicken and prawn shell broth, topped with shredded chicken, prawns, bean sprouts and spring onion. The prawn shells give the broth the signature orange ring that’s telling of a good bowl of Ipoh hor fun. And although not necessary, you should also add a plate of steamed chicken with bean sprouts on the side. The combination of silky strands of noodles, flavourful broth, tender chicken and crisp bean sprouts will make for a rather bona fide Ipoh experience right here in KL. Because Mr Chong is the only one manning the stove, your order may take some time to arrive. But it will be worth the wait.

Ipoh hor fun and steamed chicken with bean sprouts, RM6.

A popular dish in Terengganu, the simple nasi dagang is basically rice steamed with coconut milk served with a side of gulai ikan and cucumber acar. What you’ll get in Subang Jaya’s Warung Terengganu is a heaping portion of basmati rice (that’s been cooked in coconut milk), gulai ikan tongkol (tuna curry) and a simple cucumber, carrot and onion acar on the side. The fragrant rice pairs well with the sweet gulai, and the acar that’s been preserved in vinegar balances the richness of the dish. You can also add other side dishes like ayam merah, beef kurma, hard-boiled eggs and more.

Warung Terengganu is only open during weekend mornings. Because of its popularity and short operating hours, we suggest going early.

Nasi dagang, from RM9.

If you’re too busy to make the four-hour drive up to Penang for good char kuey teow, the Secret Penang Café in Lot 10’s Hutong food court is the next best thing. You get a choice of having your noodles with chicken or duck egg; we say go for the duck egg. The chef does a quick fry of the rice noodles in a fiery wok (that gives the dish an intense wok-hei flavour) and tops them with sweet Chinese sausages, bean sprouts and cockles (thrown in raw and cooked with residual heat, lending the dish a slight gaminess). Sure, the price here is a bit steep, but it’s well-justified with the city centre location and authentic taste.

Char kuey teow with chicken egg, RM11.50; char kuey teow with duck egg, RM12.50.

Ever since it opened eight years ago, D’Cengkih has been the go-to place for KLites looking for good Johorean food. During lunchtime and weekends, you’d be hard pressed to find a seat. Laksa Johor is made up of spaghetti drenched in a sweet coconut gravy, topped with generous portions of onions, cucumbers, bean sprouts and daun kesom, and served with sambal on the side. The flavours mix well together and give the dish a herby taste. End your meal with their selection of kuih.

Laksa Johor, RM8.50.

Located in Damansara Uptown, Ratha Raub is a small chain of family-run eateries specialising in fish head curry. Their original restaurant in Raub, Pahang is a local favourite, drawing hordes of customers on a daily basis. This is the brand’s third outlet and it offers the same quality dishes but minus the crowd.

The fish head curry is served steaming and bubbling in three sizes of pots – small, medium, large – and includes heaping portions of ingredients such as tau fu pok, okra, cabbage, diced tomatoes, brinjal and crab. The santan-based curry packs quite a punch, and goes very well with the plain white rice. There’s also a good selection of side dishes on offer, but if it’s convenience that you want, order the group sets which come with fish head curry and sides of tender fried chicken, cucumber acar and papadum.

Fish head curry, from RM55; group sets, from RM74.90.