The pungency of belacan (shrimp paste), the spice of the chili sambal, the aroma of the coconut--these are but a few of the flavour flags raised in Malaysian cuisine. A variety of cooking techniques are used, producing dishes that are fried, preserved, steamed, and simmered in broth, often in combination.

Scarborough has only a few Malaysian restaurants, but they all serve the unmistakeable favourites: nasi lemak, satay, and laksa (including its Singaporean variant). 


Ice Kacang

A smorgasbord of jellies, corn, red bean, and ice cream, in creamy evaporated milk.

Underneath, a crunchy foundation of shaved ice. With the advent of refrigeration, shaved ice found itself in the hands of curious cooks and street vendors all ... View More or Locate

Nasi Lemak

Like a precious envelope of treasured mail, nasi lemak packs a wholesome meal in a pandan leaf-wrapped bundle that fits in the palm of your hand.

It’s soft, warm, and fragrant, encasing a scoop of ikan bilis (spicy anchovy paste) ... View More or Locate

Nyonya Laksa

Creamy coconut broth in spices, galangal powder (in the ginger family), and a shrimp base is the name of the game with this variant on laksa, for which Singapore is renowned.

This rich noodle soup is unbelievably fragrant. Sharp ginger, ... View More or Locate

Penang Assam Laksa

They might share a name, noodle contents, and shrimp paste, but Assam and Nyonya Laksa couldn’t be more different.

A similar base of shrimp paste, fish, and noodles then quickly departs into the world of sour tamarind broth cut with ... View More or Locate


Bite into a skewer of juicy chicken or beef satay, and you can’t help but invoke the simple beauty of street-side grilling. A whiff of spice. A sharp turn into another street, and an incredible sight: sticks of plump chicken ... View More or Locate



Tucked into the folds of a steamed banana leaf, Malaysian cuisine takes flavours from its peoples and ties them together.

Present in each dish is a bundle of history, taking flavours and techniques from its peoples and sharing them with new communities with pride.

From the coconut-infused rice, to the bits of ikan-bilis, and into the egg marinating in the center, these ingredients and cooking styles co-inhabit a space in Scarborough restaurants.



Malaysia is an archipelago nation of 878 islands. Like most of island and coastal Southeast Asia (it shares this region with countries and cuisines such as Vietnam and the Philippines), fish, seafood, and related by-products are featured heavily in its cuisine. 

Its long colonial history includes the Portuguese, Dutch, and British empires, as well as Muslim sultanates. Malaysian (and the related Singaporean) cuisine, in its current form, was most drastically changed during the British 19th century when rubber plantations became the cash crop of the islands. Tamil and Southern Chinese labourers arrived in large numbers to work the plantations, and they brought with them their own culinary influences. From the Tamil migrants came foods such as roti, and from the Chinese came the prominent use of noodles (such as in laksa).