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Malaysia has more than 20 sambals. Most people meet 3.A few Malaysian flavours most KL people still haven’t tried. Cinca...
08/06/2026

Malaysia has more than 20 sambals. Most people meet 3.

A few Malaysian flavours most KL people still haven’t tried. Cincalok, fermented baby shrimp from Melaka, usually mixed with lime, chilli, and shallots before eating with rice.
Tempoyak, fermented durian, often turned into a rich sambal in Pahang and commonly paired with patin fish. Budu from Kelantan and Terengganu, an anchovy sauce fermented for months in clay jars. The stronger the smell, the better the batch.
Sambal pengantin is a traditional Nyonya sambal made with galangal and candlenut, slow-cooked until slightly sweet and deeply fragrant.

Which one is your home sambal? Comment below.

Tempoyak Budu PeranakanFood FoodHeritage MakanMakan

05/06/2026

Two completely different dishes. Same name.

Penang Hokkien mee is a prawn soup. KL Hokkien mee is dark, soy-tossed, totally different. Both real, both correct — depends where you ask.

This bowl in OUG carries the recipe of Seang Lim Hokkien Mee, Penang’s “Prawn Mee King” from the 80s. He retired in 2017. They opened here the same year to keep it going.

From RM10. Closer to Penang than the flight is.

Which Hokkien mee is your default? Drop your version in the comments.

📍 Prawn Noodle King @ Taman OUG
🕒 Daily 8.00am-3.00pm
📞 012-690 7777

Most Malaysian rice dish names were never really about the rice.Nasi kandar was named after the wooden pole used to carr...
01/06/2026

Most Malaysian rice dish names were never really about the rice.

Nasi kandar was named after the wooden pole used to carry curry baskets across the shoulders. Nasi dagang came from travelling traders along the east coast. Nasi kerabu gets its name from a Thai-rooted word for herb salad, and the blue rice comes naturally from bunga telang flowers. Even nasi lemak doesn’t mean “fatty rice”. “Lemak” refers to the richness of coconut milk, and the dish was already mentioned in Sejarah Melayu in 1612.

Malaysian food has always carried stories with it.
Which one surprised you the most? 👇

26/05/2026

Most people in KL still confuse this with curry laksa. It is not.

Sarawak laksa has no coconut milk. The broth comes from over 36 spices and dried prawns. Anthony Bourdain called it “Breakfast of the Gods” back in 2014.

Aunty Christina is from Padungan, Kuching. She has been making this same bowl in the Klang Valley for over 20 years. Now in a kopitiam in Sea Park, RM8 standard.

Squeeze the calamansi. Not the lime. There is a difference.

Comment “calamansi” if you knew. We see you.

📍 Aunty Christina’s Sarawak Laksa @ Sea Park, PJ
🕒 Tue-Sun 8.00am-2.30pm (Closed Mondays, occasionally Wed)
📞 019-383 5561

KuchingFood PJFoodGuide BorneoFlavours RasaMalaysia

Some days call for a simple comforting Ayam O. and some days only a bowl of rich Nyonya Laksa Melaka will satisfy the cr...
19/05/2026

Some days call for a simple comforting Ayam O. and some days only a bowl of rich Nyonya Laksa Melaka will satisfy the craving 🍜

No wrong answers here at BABA LOW, just good food and hard decisions.

✨ Which are you choosing?

Few quick facts most KL people miss: Johor laksa uses actual spaghetti, brought back by the Sultan from a trip to Italy ...
17/05/2026

Few quick facts most KL people miss: Johor laksa uses actual spaghetti, brought back by the Sultan from a trip to Italy in the early 1900s. Sarawak laksa has 36 spices in the paste and no coconut milk. Kelantan laksam is technically not a laksa despite the name. Sabah Tuaran laksa uses hand-rolled egg noodles, totally different texture from anything else on the list.

Which one is your default?

Tag your laksa kaki. Fight starts in the comments.

10/05/2026

Giant is back in Sri Gombak 👀🔥

New promos, outdoor market vibes, fresh shopping environment & even a NEW sourdough section 🥖✨

Honestly… this Giant feels different now.

📍Giant Sri Gombak
🕘 Opening Hours: 8AM – 10PM

KualaLumpur FreshMarket Sourdough WeekendVibes

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