• Twenty of Malaysia’s best restaurants and chefs will take over the kitchen at Resorts World Genting, serving up a variety of local favourites. Showcasing the best of Malaysian cuisine, Malaysian Food Street is segmented into five zones – Kuching, Malacca, Ipoh & Penang, Little India and Petaling Street.

    Malaysian Food Street also offers signature dishes from Kee Hiong Bak Kut Teh, Sri Paandi Curry House, Loong Kee Hokkien Mee, Kajang Satay Rono and more. A true celebration of local flavours, you are in for remarkable Malaysian treat.

    • Location
      Level 4, SkyAvenue
    • Operating Hours
      Monday - Thursday: 10.00am – 10.00pm
      Friday - Saturday: 10.00am – 12.00am
    • Type
      Local Favourites(Non-halal)
    • Enjoy a bowl of springy noodles drenched in dark soy sauce, topped with minced pork and juicy char siew. As the name suggests, kolo mee is well-known in Sarawak, especially among the Chinese community in the state capital of Kuching where kolo mee stalls are at practically every street corner.

      The word “kolo” literally means “dry mixed” in Chinese, as opposed to a bowl of soup noodles.

      Kolo mee is a simple but appetising meal that can be enjoyed at any time of the day and can be eaten either as a main meal or as a snack.
    • The Guangdong (or Canton) province in China is the birthplace of the bite-sized, steamed delicacies that the world now calls “dim sum”. The name itself translates to mean “touch the heart” and fittingly, a dim sum meal is one of the favourite ways for friends and families to bond. Food historians have traced the origins of dim sum back to over 2,500 years ago. At the time it was a food item exclusive only to Chinese emperors and their wealthy coterie, due to the time it took to prepare.

      Modern dim sum boasts a wealth of colours, tastes and textures while still keeping to the original bite-sized presentation.

      A team of specially-trained chefs produce all the dim sum offered at the Malaysian Food Street. Chef Gan Chee Keong, a protégé of some of Hong Kong’s best dim sum masters, is both a traditionalist and an innovator. He believes that traditional dim sum items should retain their original shape, form and method of preparation. However, at the same time, he has been responsible for creating new takes on dim sum. If you see something a little out of the ordinary on our dim sum menus or steamers, it’s a good chance that you’re witnessing one of Chef Gan’s creations. Be adventurous and tuck in!
    • Hainanese chicken rice originated from Hainan island, China’s most southern province. The dish came to Malaysia with the Chinese migrants who came seeking work in Malaya.

      While it may seem a simple enough dish to make, Hainanese chicken rice preparation is a science unto itself. Fresh young chickens are placed into pots of boiling water and left to poach for a stipulated time. The cooked chickens are then cooled in an ice bath, to halt the cooking process. This results in tender, moist meat which has been described by some as being silken in texture.

      Rendered fat from the chickens is used to make the rice served with the chicken. In order to produce rich, tasty rice, the raw grains are first sautéed with ginger and a special mix of aromatic oils before being cooked. The result is a fragrant, fluffy rice dish which perfectly complements the tender chicken.

      Chef Leong Tien Tiong oversees the production of Genting Famous Hainanese Chicken Rice at the Malaysian Food Street. He is passionate about ensuring the quality of every single ingredient that goes into his signature dish. To this day, he hand-selects the chillies which go into the making of the accompanying chilli sauce which is served with each portion of Hainanese chicken rice. He also makes random checks on the quality and consistency of the chicken so that diners at Malaysian Food Street get nothing but the best.
    • Laksa is a catch-all term to describe a variety of noodles served in rich, spicy gravies. Both Chinese and Malay cuisines are rife with different variants of laksa, with the most popular Chinese versions being assam, curry, white curry, Sarawak and Nyonya. The Malays have their own take on curry laksa, as well as regional favourites like Laksa Johor which is a coconut and fish-based noodle dish, and laksam, the spicy East Coast favourite which utilises flat rice noodles.

      The easiest way to decide if a bowl of noodles comes under the laksa umbrella is to look at the soup. Laksa gravy is never clear, and in many versions, it is almost stew-like in consistency as opposed to being a thin broth.

      Malaysian Food Street gives diners a chance to sample a rotation of some of the best laksa in Malaysia. Depending on your preference, these are fish or meat-based stocks, mild or fiery soups, and thicker or more soupy gravies.

      Chef Leong Tien Teong has combed the breadth of the country in his quest to gather some of the finest versions of laksa for the enjoyment of his guests. He sources fresh mackerel for the base of assam and Johor laksa, and selects only the most fragrant spices for the aromatic blend that makes up the gravy of curry laksa.

      With an arsenal of noodles to suit any preference – thin, round, flat, yellow and white – diners at Malaysian Food Street are guaranteed an authentic, flavourful noodle experience, whatever the laksa they select.
    • Originating from Balik Pulau, Penang, the stall at Malaysian Food Street is its first venture outside of its home base.

      The proprietor Choo Kim Choon established his outlet in 1996 and has been gathering a steady fan base over the years.

      Its signature dish is the Penang Prawn Mee, which is also known as Hokkien Mee on the island. The dish consists of delicious noodles in fragrant prawn stock served with fresh prawns, hard-boiled egg, chicken slices, beansprouts and kangkung.

      The recipe for Choo’s Penang Prawn Mee has been handed down over several generations and the ingredients, including the chilli paste, are freshly prepared by the outlet.

      The best way to enjoy Penang Prawn Mee is to eat it while it’s hot.
    • Owner Tneh Leng Guan owes the popularity of his char kuey teow to his father. His father had started as an ordinary hawker in Penang 40 years ago but Tneh Sr was determined to come up with a winning char kuey teow recipe.

      He experimented with various ingredients and cooking methods before coming up with a special recipe for the soy sauce and chilli paste. That recipe has withstood the test of time and is still being used till today for the outlet’s delicious char kuey teow.

      Apart from the special soy sauce and chilli paste, the key ingredient in the outlet’s signature dish is the fresh big prawns.

      And now the plate of tasty char kuey teow, which features stir-fried fresh prawns, beansprouts and fluffy egg, has been transported from Lorong Selamat, Penang, to the Malaysian Food Street where it is set to gather an even bigger following.
    • With over 70 years of experience, Koon Kee Wantan Mee has perfected the art of preparing wantan mee, a Cantonese delight consisting of handmade egg noodles served with wanton dumplings, char siew, vegetable, mushrooms and tasty black sauce.

      Founded by Lee Meng Sang in 1942, the restaurant has been captivating the hearts of many locals.

      Koon Kee Wantan Mee also offers their signature braised chicken feet with their noodles – a classic pairing that keeps customers wanting more.

      Served dry or with soup, wantan mee is the perfect comfort meal.
    • Established in 1984, Kedai Makanan Taugeh Ayam Buntong is famous for its beansprout chicken. This savoury dish is an Ipoh delicacy where steamed chicken is served with soup, soy sauce and most importantly, beansprouts.

      Back when Ngo Kok Fei first founded the restaurant in 1984, he served noodles with some beansprouts and sliced chicken. Interestingly, customers began requesting for more beansprouts and a whole piece of chicken, which inspired Ngo to create the famous soy sauce beansprout chicken dish we all love today.
    • Originally from Taman OUG, Kuala Lumpur, OUG Seafood Pork Noodle brings you pork noodles like no other. Owner Ung Chau Hoi, who started the business in 1976, has perfected the art of specialty pork noodles with the addition of fresh seafood into the mix.

      With three bustling outlets in KL and now a stall at the Malaysian Food Street, there is little doubt that the family recipe is a hit.

      Indulge in a big bowl of fragrant soup with juicy pork, fresh seafood and delicious noodles and let OUG Seafood Pork Noodle takes your pork noodle experience to a whole new level.
    • The roots of the famous Kee Hiong Bak Kut Teh can be traced back to the 1930s when a migrant from China by the name of Lee Boon Tea arrived in then Malaya. He sold his stewed bak kut (literally translated to mean meat and bone) before experimenting with Chinese medicinal herbs. And thus, the bak kut teh was born.

      Later, someone nicknamed the founder Bak Kut “Teh” (“Teh” is his last name which means “place” in Chinese which is the homonym of another “teh” meaning “tea” in Yong Chun dialect). Since then, the soup is mistakenly called Bak Kut Teh meaning “Bak Kut Tea”.

      In the 1960s, the brand name of "Kee Hiong" was coined for the popular dish by Lee Eng Hin who improved on the secret recipe handed down to him. The third generation, represented by Lee Hong Seang, further fine-tuned the recipe and turned the "Kee Hiong Bak Kut Teh" into a household name. Today, the restaurant chain is spread across Malaysia and Singapore.
    • Traditional Chinese roasted meats have become a staple of Chinese cuisine. Nowhere is this more apparent than in Hong Kong, where junior cooks vie for opportunities to apprentice under roasting masters, whose techniques are closely-guarded secrets.

      At Malaysian Food Street, the selection of roasted meats available rival the best restaurants in Hong Kong. Produced in a specially designed roasting kitchen presided over by chef Cheang Seang Loong, Resorts World Genting’s very own Roasting Chef, the assortment of meats offered at Malaysian Food Street include chicken, duck, goose, and our very own version of chicken char siew (marinated chicken fillet in a special sweet, sticky sauce).

      Our roasted meats are characterised by their fragrant aroma and succulent tenderness which have taken decades to perfect. The shiny glaze found on the surface of our tempting chickens and ducks is achieved by the application of malt sugar onto the surfaces as the poultry is roasted. For a perfect roast, timing is everything. No mean feat considering the number of chickens which are roasted every day just to satisfy diners at Malaysian Food Street.

      While the meats receive the lions’ share of attention, Chef Cheang says that a perfect Chinese roasted meat meal is made out of many components. Steamed rice, laced with the aroma of garlic and sesame oil forms the foundation of the plate, which is then graced by a perfectly roasted meat of choice. Add in a sauce made from the drippings of the barbecued meats, home-made chilli sauce and a piping hot clear soup and you will realise why this is such a popular dish.
    • Widely regarded as the pioneers of Kajang satay, Pak Rono and his brother arrived in Kajang, Selangor, from their hometown in Pekalongan, Indonesia in 1911. The brothers started selling satay about six years later.

      In 1966, Pak Rono established his own restaurant, Kajang Satay Rono.

      With a recipe perfected over 50 years, Kajang Satay Rono is famous for its one-of-a-kind satay. The meat is marinated with fresh and natural ingredients and no preservatives are used. The stock is never kept for more than a week to maintain its quality.

      The skewered meat is grilled with onions, lemongrass and onions to create a strong hint of sweet and salty that will awaken your taste buds.

      Dip your satay in the tasty peanut sauce and order some “ketupat” (a type of rice dumpling) on the side for a satisfying meal.
    • A literal translation of “stuffed bean curd”, yong tau foo is often served with clear, tasty broth and accompanied by a vinegary chilli sauce and a distinctive brown sweet bean sauce for dipping.

      Yong tau foo is a Hakka Chinese cuisine. Although the dish used to consist primarily of tofu filled with ground meat mixture or fish paste, there are many variations today including stuffed vegetables, chillies and mushrooms.

      At the Malaysian Food Street, you can enjoy a selection of food items stuffed with fish or pork paste.
    • As an immigrant from Guangzhou, China, a young man took the journey of faith for a better life in Kuala Lumpur. He would take on odd jobs as a labourer and his meals were made of memories of home.

      Simple but flavourful, his Cantonese-styled porridge also comforted other fellow immigrants who craved a taste of their native land. Even locals were taken by the delicious porridge, so much so that they began to offer tokens in exchange for his dish.

      When the man lost his job as a labourer, he started Hon Kee Porridge.

      Set in a small pre-Independence shop lot in Petaling Street, Hon Kee has since become an iconic breakfast stop for locals. To this day, the shop would receive its first customers from as early as 4.30am, at the very location where its story began in 1949.

      Their signature offering is still the Cantonese porridge, which is rice slowly cooked to a velvety texture using a blend of the secret family recipe. Popular toppings to complement the porridge include thinly-sliced raw fish, homemade meatball, crispy fried intestines, and poached chicken slices.

      Hon Kee is now run by Vivian Wong Sau Mun, the third-generation owner in the family, who stands by her grandfather’s closely-guarded recipe.
    • When Tan Tuan Yong dropped out of school, it was the start of a new learning curve.

      At the tender age of 12, the boy sought employment for menial chores such as washing dishes by hand. It wasn’t until more than a year later that he “graduated” to kitchen operations – where he learned to handle the knife and to control the fire from the burning coal.

      The teenager later worked under several stall owners, whipping up hawker favourites such as noodles and rice. Cooking soon became second nature to Tan. His fondness for Hokkien Mee, in particular, grew as time went by. From using a handheld fan to stoke the fire, to transporting fresh ingredients from the market using only a bicycle, Tan never gave up on his dream on one day being able to prepare the perfect plate of Hokkien Mee.

      After years of experimenting and learning, Tan finally found courage to operate a noodles stall on his own in 1974. Located along Jalan Pahang, Tan called his venture Loong Kee, named so after Kuala Lumpur – the city where he took his first step in business.

      More than 40 years later, Tan continues to operate his business at the same street where he started out. The only difference is that he now has a shop he could proudly call his own.

      Tan still serves the same Hokkien Mee in the way he prefers best, with his skills being passed on to two of his sons.
    • Chef Leong Tien Tiong has decades of popiah-making under his hat, and delights in sharing his delicious, artisanal recipe for this delicacy at Malaysian Food Street.

      He believes that two kinds of skills are needed to enjoy popiah properly: the ability of a chef to make a great roll, and the skill to convey a popiah roll to the mouth without showering one’s self with vegetables.

      What Malaysians call “popiah” today is probably the food item known as “lumpia” in the Fujian province in China. The Hokkiens enjoyed this crepe roll filled with fresh, raw vegetables during the spring months, when fresh vegetables were readily available.

      When Chinese settlers came to Malaya, they found that a bountiful array of fresh vegetables were to be had year-round, and so amalgamated the vegetables of this country into their rolls. The original name of the dish was localised and became “popiah” and soon came to mean cylindrical parcels of finely shredded vegetables and a mixture of minced tofu wrapped in a skin made out of egg batter or wheat flour.

      Today, both the Chinese and Malay communities have their versions of popiah, with the Malays preferring the fried version, called “popiah goreng”. The Chinese take on popiah still resembles lumpia and consists of mainly shredded jicama which has been braised with bean paste. Depending on the maker, popiah can contain shredded cucumber, bean sprouts, lettuce leaves, chopped white tofu and fried shallots. Some also add carrot, sliced long beans and minced garlic.

      The ingredients are laid carefully in the middle of a plate-sized popiah skin on which sweet bean paste, hoisin sauce and chilli sauce have been spread. The challenge of making popiah is in its wrapping. The delicate skin must be strong enough to withhold the contents of the roll without splitting or bursting, and the ingredients need to be packed tightly enough so they do not spill out at first bite.
    • Chef Zulkifli Wahab has been making nasi lemak at Resorts World Genting for over a decade and has mastered the art of producing fluffy, fragrant rice which is good enough to eat on its own. Of course, he would rather guests also sample the sweet and fiery sambal, as well as the selection of rendang. He believes that there is no wrong way to enjoy nasi lemak, especially when it’s served in an inspiring location like Malaysian Food Street.

      Nasi lemak is Malaysia’s de facto national dish. It has been around even before Malaysia attained nationhood. The dish was first mentioned in 1909 by Sir Richard Olof Winstedt in his book The Circumstances of Malay Life, where he describes the dish as rice soaked in, and then steamed with coconut milk.

      The basis of a memorable serving of nasi lemak begins with the rice. The coconut milk which is used to cook the rice needs to be properly seasoned. At Malaysian Food Street, our chefs add ginger to the coconut for a slightly spicy undertone which cuts through the richness of the coconut milk. Fresh pandanus leaves are used to add fragrance to the rice.

      The other most important component to this famous dish is the sambal, a spicy sauce made from a base of fresh chillies seasoned with shrimp paste (belacan), onions, salt and sugar. The quality of chilli used in the preparation of sambal will affect the final taste. As such, there are firm guidelines at Resorts World Genting that require chillies to be a uniform size and colour before they are accepted.

      When it comes to nasi lemak condiments, you’ll find our offerings stem from the traditional to the sublime, with fresh, crisp cucumber slices, hardboiled eggs, crunchy peanuts, salty anchovies and a selection of tender, piquant curries or aromatic rendang.
    • Restoran Sri Paandi has been serving banana leaf rice to Malaysians from Brickfields, Kuala Lumpur, since 1987.

      A family-owned establishment, the restaurant offers a menu matching the taste demanded by their forefathers, who had travelled from South India before making Kuala Lumpur their home.

      Their recipe was passed down from one generation to another. The forefathers of Sri Paandi are most proud of their varuval, a South Indian specialty where meat is dry-fried with a selection of aromatic spices.

      Banana leaf meals are eaten by hand. After the meal, a guest usually folds the banana leaf inwards as a sign of gratitude to the host, even when the host is the proprietor of an eatery.

      So if you’re happy with your meal at Sri Paandi – don’t forget to do the same!
    • Relive the simplicity of the good old days with every bite. Enjoy a traditional Malaysian breakfast with Hainanese-style bread, half-boiled eggs and a selection of drinks.
    • Try some delicious and refreshing cendol. Don’t forget to also quench your thirst with some ice kacang!
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