Food in this region is more eclectic in nature: a mouth-watering mix of Malay, Chinese and Indian delicacies standing side by side. The more popular Chinese delicacies are Bak Kut Teh (a kind of soup made from meaty pork ribs slow cooked in a special broth of herbs and spices), Teo Chew Porridge (congee served with, fermented vegetables, salted egg and various condiments) and Beggar’s Chicken (stuffed chicken wrapped in clay and roasted for up to 6 hours).
The Indian offerings include banana leaf rice (copious amounts boiled rice on a banana leaf served with several vegetarian curries) and various rotis like the appom, poori, chapati and iddli. Also popular are North Indian dishes like the tandoori chicken, biryani rice and korma.
The most iconic Malay dish of the west coast has to be the Rendang Tok. Originating from Perak, Rendang Tok is a variety of rendang that particularly flavoursome due to its unique combination of spices and its intricate cooking process.