Faces of
Malaysia
Langkawi

Langkawi is an archipelago of 99 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia. The islands are a part of Malaysia’s Kedah state, but are adjacent to the Thai border. By far the largest of the islands is the eponymous Pulau Langkawi with a population of about 45,000. The island is a declared duty-free zone.

The peak season is from December to March when moonson at the eastcoast shuts down most of the Islands there (Perhentian etc.). This makes Langkawi a good island alternative during that time period. Generally though, Langkawi can be visited all year around.

Kuala Lumpur

Kuala Lumpur is the capital and the largest city of Malaysia. Being a young city (founded only in 1857) it developed fast into a bustling metropolis of 1.5 million people (6 million including the satellite cities in the Klang Valley). Kuala Lumpur, or simply KL (as it is it called by Malaysians), literally means “muddy estuary” in Bahasa Malaysia. With good and cheap accommodation, great shopping and even better food in this multi-cultural melting pot, increasing numbers of travellers are discovering this little gem of a city.
Having been in the shadow of other big cities in the region like Bangkok and Singapore, KL was put back on the map for good with the opening the Petronas Twin Towers in 1997, until 2004 the highest and still one of the most impressive buildings in the world. Though, the sights are not what makes this city unique, it’s KL itself and it’s mixture of people and visitors.

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Kek Lok Si Temple in Penang

Malay Tom Yam stalls and restaurants

restaurant type | Malay
Malay Tom Yam stalls and restaurants, Malay Tom Yam restaurant
Malay Tom Yam restaurant
Malay stalls or restaurants serving thai-style food

Tom Yam stalls offer a standardized menu.
There is a selection of different types of Nasi Goreng (fried rice): Nasi Goreng Kampung, Nasi Goreng Cina, Nasi Goreng USA, Nasi Goreng Kerabu and others Nasi Pattaya (fried rice wrapped in egg), Nasi Padprik white rice (nasi putih) with meat (chicken, beef, squid, prawn) in different makings: masak merah (tomato sauce), kicap (soy sauce), pedas (chili sauce) and others mixed vegetables (sayur campur), Kailan, Kailan Ikan Masin (kailan vegetable with salty fish) noodles (choice of mee, bihun, kuetiau) in different styles of making: fried (goreng), soup, tom yum soup and others and of course tom yum with the choice of adding chicken (ayam), beef (daging), seafood, or mixed (campur) Some stalls also offer fried fish and other seafood.

Some of these stalls only operate after 5pm, some also or exclusively offer a Nasi Campur buffet for lunch.



Where to find?
can be found as road side stalls, simple restaurants, at food courts and also in some Indian Mamak restaurants who hire a cooks from Kelantan or southern Thailand to offer more choice to the costumer

Malay Tom Yam stalls and restaurants on Wikipedia:

The tomyam stalls first appeared in Peninsular Malaysia circa late 1970s and early 1980s. Unlike local Malay food, the food is basically Thai based and somewhat similar to the cuisine in the state of Kelantan. The Tom Yam dishes have a mix of typically sweet, hot and sour flavours. Basically the choice of dishes available at Tom Yam stalls are similar. As the dishes are cooked immediately and quickly when the customer wants it, Tom Yam stalls are the Malay equivalent of the fastfood outlets albeit the Thai based cuisine.

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Malay Tom Yam stalls and restaurants, Malay Tom Yam restaurant
Malay Tom Yam restaurant






related entries:


Tom Yum

sour and spicy soup originating from Thailand

Ayam Masak Kicap

fast prepared dish based on soy sauce and chili sauce with chicken and veggies

Ayam Masak Merah

Malay dish with tomato-based sauce, literally means red cooked Chicken

Mamak Stalls / Restaurants

Mamak stalls are restaurants in Malaysia run by Muslim Indians.

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Food & Drinks
Malay Tom Yam stalls and restaurants

restaurant type | Malay
Malay stalls or restaurants serving thai-style food
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Mamak Rojak

main dish | Indian, Mamak
salad with vegetables, egg and prawn fritters topped with a thick spicy-sweet peanut sauce
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