Food in Melaka
Introduction
As the oldest city among the Straits Settlements, Melaka has a rich culinary history owing to the amalgamation of many different cultures. Over the past centuries, the unique flavor of Melaka has been shaped by the infusion of external influences into local diets. From early colonial European settlers (the Portuguese and Dutch) to subsequent Chinese and South Indian migrants, an intermixing of these 'foreign' flavors with traditional Malay cooking has given rise to distinct regional inventions such as the Peranakan (Baba & Nonya) and Mamak cuisines. The multicultural identity of Melaka is not only evident in her heritage buildings, but also boldly expressed through its food. So come hungry, wander along the old streets of Melaka, and eat your heart out!
Food Map
Below is a map listing the many different types of food that you can try in Melaka. On top of the map, click on the icon:
It will expand to show all the location makers on the map in a list view, grouped according to their respective food categories. You can click on a particular item on the list to view where it is located on the map, as well as other associated details (i.e. name, description, and address). Some of these items will also be linked to other pages, which will provide more relevant information of potential interest. You can also directly click on a marker on the map to see the same details.
The location markers are color-coded based on the following categories:
* You would most likely need to drive or take a ride-hailing service (Uber/Grab) to get there.
The location markers are color-coded based on the following categories:
- Blue markers: food within walking distance from Quayside Hotel
- Red markers: food to the north* of Quayside Hotel.
- Orange markers: food to the south* of Quayside Hotel.
- Gray markers: transportation and accommodation
* You would most likely need to drive or take a ride-hailing service (Uber/Grab) to get there.
What's for breakfast?
There are numerous cafes around Melaka. A typical local breakfast/brunch could include: kopi with kaya toast, half-boiled eggs with toast, Nasi Lemak, or Nonya Laksa. You could also buy some Nonya Kuih to have alongside your kopi or teh.
At kopi tiams (coffee shops), coffee and tea are usually ordered using a specific vernacular or local jargon (with terms borrowed from different dialects/languages). "Kopi" (coffee) and "teh" (tea) can be tailored to suit the drinker's taste using the following suffixes when ordering:
At kopi tiams (coffee shops), coffee and tea are usually ordered using a specific vernacular or local jargon (with terms borrowed from different dialects/languages). "Kopi" (coffee) and "teh" (tea) can be tailored to suit the drinker's taste using the following suffixes when ordering:
- "Peng" ("ice"): with ice
- "C": with evaporated milk
- "Siew dai": less sugar
- "O": black, no milk
- "Kosong" ("nothing"): no sugar
- "Kao": extra thick
- "Poh": extra thin
Local cuisine
Nonya Laksa / Laksa Lemak:
Nonya Laksa is a popular spicy noodle soup with a thick coconut-based broth, and is typically served with sambal (shrimp paste) sauce on the side. It is distinctly different from Asam Laksa, which has a tamarind-based broth and is more acidic in taste. See more at https://www.misstamchiak.com/malacca-laksa/ |
Chicken Rice ball:
Chicken rice is one of the most well-recognized Malaysian/Singaporean dishes. Even though it is commonly available, there are many varieties of this dish and Melaka is known for its chicken rice balls. Chicken broth-flavored rice are shaped into mini rice balls and served alongside a portion of steamed chicken. |
Cendol
Cendol is a typical Malaysian/Singaporean shaved-ice dessert served with pandan-flavored rice flour jelly strings, with coconut milk and Gula Melaka (coconut palm sugar) doused over the shaved ice. Many variations of this dessert exist, and they may include other ingredients; however, classical cendol is typically served with red beans (locally known as kacang cendol). Cendols from Penang and Melaka are especially well-known in Malaysia. See more at http://www.foodadvisor.my/best-cendol-melaka |
Kuih Nonya:
An assortment of colorful local pastries and desserts made out of rice flour. The fillings of Kuih Nonya may contain grated coconut and/or Gula Melaka, and some of these pastries might be wrapped in banana leaf. An example of Kuih Nonya is ondeh-ondeh, a rice cake ball (whose texture is similar to mochi) coated in grated coconut with liquid Gula Melaka filling. See more at http://www.goasean.com/stories/7-nyonya-kuih-you-must-have-in-southeast-asia |
Nonya cuisine (Peranakan)
(from wikipedia) Peranakan or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences. The old Malay word nonya (also spelled nyonya), a term of respect and affection for women of prominent social standing (part “madame” and part “auntie”), has come to refer to the cuisine of the Peranakans.
Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch gingerbud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
See more at https://en.wikipedia.org/wiki/Peranakan_cuisine
Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch gingerbud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.
See more at https://en.wikipedia.org/wiki/Peranakan_cuisine
Mamak cuisine
(from wikipedia) The Malaysian Mamak are Malaysians of Tamil Muslim origin, whose forefathers mostly migrated from South India to the Malay Peninsula and various locations in Southeast Asia centuries ago. They are regarded as part of the Malaysian Indian community. The word 'Mamak' is from the Tamil term for maternal uncle, or 'maa-ma'. In Singapore and Malaysia, it is used by children as an honorificto respectfully address adults such as shopkeepers.
Mamak stalls and Hindu stalls are alike except the Mamaks, who are Muslims, do not serve pork but serve beef, whereas Hindus serve neither beef nor pork. There are also similar stalls run by local Malays. However, the term 'mamak stalls' is not exclusively used to describe food stalls owned by members of that community. Rather it describes the outdoor stalls of similar kind that remain open till the wee hours of the morning.
https://en.wikipedia.org/wiki/Mamak_stall
https://asianinspirations.com.au/asian-culture/why-the-mamak-culture-is-so-famous-in-malaysia/
Mamak stalls and Hindu stalls are alike except the Mamaks, who are Muslims, do not serve pork but serve beef, whereas Hindus serve neither beef nor pork. There are also similar stalls run by local Malays. However, the term 'mamak stalls' is not exclusively used to describe food stalls owned by members of that community. Rather it describes the outdoor stalls of similar kind that remain open till the wee hours of the morning.
https://en.wikipedia.org/wiki/Mamak_stall
https://asianinspirations.com.au/asian-culture/why-the-mamak-culture-is-so-famous-in-malaysia/
Kristang cuisine
(from wikipedia) The Kristang (otherwise known as "Portuguese-Eurasians" or "Malacca Portuguese") are a creole ethnic group of people of mixed Portuguese and Malaccan descent based in Malaysia and Singapore. People of this ethnicity have, besides Portuguese, a strong Dutch heritage, as well as some British, Malay, Chinese and Indian heritage due to intermarriages, which is common among the Kristang. In addition, due to the Portuguese Inquisition in the region, a lot of the Jews of Malacca assimilated into the Kristang community.
Kristang or Malacca Portuguese cuisine consists of heavy local influence, with the additions of stews and the inclusion of pork and seafood in the diet, and rice is the staple food. Among the many dishes in Kristang cuisine, the most popular is Cari Debal. Other popular delicacies include Portuguese grilled fish, pineapple prawn Curry, Cari Seccu (dry curry), Caldu Pescador (Fisherman's soup), Sambal Chili Bedri (green chilli sambal), Soy Limang, Porku Tambrinyu (pork tamarind stew), Achar Pesi (fish pickle), Pang Su Si (Su Si Bun), and Sugee Cake. As is the custom, Kristang people commonly eat using their hands instead of utensils.
see more at https://en.wikipedia.org/wiki/Kristang_people#Cuisine
Kristang or Malacca Portuguese cuisine consists of heavy local influence, with the additions of stews and the inclusion of pork and seafood in the diet, and rice is the staple food. Among the many dishes in Kristang cuisine, the most popular is Cari Debal. Other popular delicacies include Portuguese grilled fish, pineapple prawn Curry, Cari Seccu (dry curry), Caldu Pescador (Fisherman's soup), Sambal Chili Bedri (green chilli sambal), Soy Limang, Porku Tambrinyu (pork tamarind stew), Achar Pesi (fish pickle), Pang Su Si (Su Si Bun), and Sugee Cake. As is the custom, Kristang people commonly eat using their hands instead of utensils.
see more at https://en.wikipedia.org/wiki/Kristang_people#Cuisine