• Twenty of Malaysia’s best hawker names are serving up a variety of local favourites under one roof at Malaysian Food Street.

    A true celebration of local flavours, you are in for a remarkable Malaysian treat at Level 4, SkyAvenue and a brand new location at Level 4, Awana SkyCentral.

    Go on a delicious food trail and find the best hawker fare from Melaka, Ipoh, Penang, Little India, Petaling Street and Kuching (SkyAvenue only).

    • Location
      Level 4, Awana SkyCentral
    • Operating Hours
      11am – 7pm daily
    • Type
      Local Favourites(Pork Free)
    • A mix between South Indian curry and fish head, a Chinese delicacy, the clay pot curry fish head is a melting pot of cultures. Soak up the fragrant curry as you enjoy it with a bowl of rice. Its rich and creamy curry base is complimented with a mix of vegetables, tofu puffs, spices and herbs. Top off the dish with the head of a fresh fish and you have yourself a delicious curry stew worth ordering a second bowl of rice.
    • 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.
    • 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.
    • The famous char kuey teow is a classic favourite among locals. The name is derived from the Hokkien term for ‘fried’ which is ‘char’, while ‘kuey teow’ refers to the flat rice noodles.

      Skilled control of the fire lends the dish its trademark smoky fragrance, which is also the mark of a good plate of char kuey teow. Spicy, savoury and infused with sweet flavours, char kuey teow is a must-try for everyone.
    • 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.