Travel Reference
In-Depth Information
EATING HABITS
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You'll rarely find a knife on the Malaysian table - fork and spoon are the cutlery of choice. Forks aren't
used to carry food to the mouth, but to nudge food onto the spoon.
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Chinese food is usually eaten with chopsticks (Westerners may be offered a fork and a spoon as a cour-
tesy).
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Malays and Indians eat rice-based meals with their right hand (the left is reserved for unclean tasks), using
their thumbs to manoeuvre rice onto the balls of their fingers and then transferring the lot to their mouth.
Moistening your rice with curries and side dishes helps things along and, as with any new skill, practice makes
perfect.
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Before and after eating, wash your hands with water from the teapot-like container on your table (Malay-
sian eateries) or at a communal sink to the rear or side of the room.
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Napkins on the table (and a towel to wipe your wet hands) aren't a given, so it's always a good idea to
carry a pack of tissues when heading out to graze.
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In some Chinese eateries, after you've placed your order a server will bring a basin of hot water contain-
ing saucers, chopsticks, bowls and cutlery to the table. This is meant to allay hygiene concerns - remove the
items from the water and dry them off with a napkin (or shake them dry).
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Restaurants adhering to Muslim dietary rules are classed as
halal
and will not serve alcohol. Restaurants
advertising themselves as pork-free don't use pig products in any of their dishes.
Lonely Planet's Top Choices
Jalan Alor
KL's premier eats street is an unmissable culinary experience.
Imbi Market
Wake up early and dive into this hawker heaven.
Robson Heights
Dig into delicious Chinese food.
Rebung
Feast on a buffet of expertly made Malay dishes.
Sushi Hinata
Extraordinarily good sushi prepared by expert Japanese chefs.
