Malaysian Restaurants in Singapore

A guide to Malaysian restaurants in Singapore

Singapore and Malaysia share a long history and many of the same dishes. Laksa, nasi lemak, satay and char kway teow are loved on both sides of the border. So you will find few Malaysian restaurants in Singapore that use the label. Much of the food is simply sold as local food. This guide explains Malaysian cooking, its regional styles and where to try it here.

What is Malaysian food?

Malaysian food mixes Malay, Chinese and Indian cooking. It also includes Peranakan, or Nyonya, cooking, which blends Chinese and Malay styles. Then there is the food of the indigenous peoples of Sabah and Sarawak. Common flavours include coconut milk, chilli, tamarind, lemongrass and belacan, a fermented shrimp paste. Rice and noodles are at the heart of most meals.

Regional styles to know

• Penang: known for street food such as char kway teow and assam laksa, a sour fish noodle soup made with tamarind.
• Melaka (Malacca): known for Nyonya cooking and chicken rice balls.
• Ipoh: known for bean sprout chicken and white coffee.
• Kelantan: known for nasi kerabu, rice tinted blue with butterfly pea flowers.
• Sarawak: known for Sarawak laksa and kolo mee, springy noodles tossed in a light sauce.
• Klang: often linked with bak kut teh, a pork rib soup cooked with herbs.

Where to eat Malaysian food in Singapore

Fine dining

Seroja is a fine dining restaurant with Malaysian cooking in the Bugis & Kampong Glam area. Fine dining places like this usually serve a set menu of several courses. Book ahead and mention any allergies when you reserve. If a restaurant offers lunch, that menu is often shorter and costs less. More options are on the Fine Dining page.

Shared dishes at local stalls

Many dishes you would eat in Malaysia are easy to find in Singapore's hawker centres and coffee shops:

• Nasi lemak: coconut rice with sambal, anchovies, peanuts and egg. See Nasi Lemak.
• Roti canai: a flaky, pan-fried flatbread served with curry. In Singapore it is called roti prata. See Prata.
• Laksa: noodles in a spicy coconut curry broth. See Laksa.
• Char kway teow: flat rice noodles fried with dark soy sauce, egg and cockles. See Char Kway Teow.
• Bak kut teh: pork rib soup. The Singapore style is usually peppery and clear. The Klang style is darker and more herbal. See Bak Kut Teh.
• Satay: grilled meat skewers with peanut sauce. See Satay.

For Malay rice dishes, curries and kuih, see Malay. For Nyonya cooking, see Peranakan.

Tips for visitors

• Learn the local names. Some dishes have different names across the border. Roti canai is roti prata here, and laksa styles differ by region.
• Check halal status. Malaysian food includes Malay, Chinese and Indian dishes, and some contain pork. If you eat halal, look for the MUIS halal certificate.
• Book fine dining early. Small set-menu restaurants have few seats. Reserve well ahead, especially for weekends.
• Know rough costs. A hawker plate often costs under S$10. A fine dining menu costs many times more. Prices change, so check menus first.
• Plan a trip across the border. Johor Bahru in Malaysia is close to Singapore. See Day Trips for ideas, and check entry rules before you go.

FAQs about Malaysian restaurants in Singapore

Is Malaysian food the same as Singapore food?

They are very close. Both share Malay, Chinese, Indian and Peranakan roots. Recipes, names and flavours still differ, for example in laksa and bak kut teh.

Where can I eat Malaysian dishes in Singapore?

Hawker centres sell many shared dishes, such as nasi lemak, prata and char kway teow. For a sit-down meal, see the restaurant on this page.

What is the difference between roti canai and roti prata?

They are the same flatbread with different names. Malaysians call it roti canai, and Singaporeans call it roti prata.

Is Malaysian food spicy?

Many dishes have chilli, but sambal is often served on the side. Ask for less spice, or choose milder dishes such as Chicken Rice.