• 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
      9am – 9pm daily
    • Type
      Local Favourites(Non-halal)
    • 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.
    • Chee cheong fun or sometimes called as “cheong fun” is a steamed rice roll originated from southern China. It is commonly served as a snack, light meal or as a type of dim sum.
    • 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.
    • 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.
    • 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.
    • 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.