Wondering where to eat in Melaka, Malaysia? Melaka, a city rich in history and culture, is where you can literally taste the story of Malaysia. Once a thriving port for traders from across Asia, Europe, and the Middle East, the city’s food scene is a beautiful reflection of the cultural melting pot that developed here. In this post, I’m going to introduce you to some dishes from the Peranakan, Mamak, Malay and Kristang cultures and in most cases, where to find them.
While the indigenous Malays have been in the region for perhaps thousands of years, the other groups have history in the region that dates back 600 years. So without further ado, let’s dive into the flavors of Melaka and discover how history has shaped each dish.
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Where to Eat in Melaka – Peranakan: A Fusion of Cultures
When talking about the history of Malaysia through food, we have to start with the Peranakans. The Peranakan, or Straits Chinese, are a community with a rich history in Melaka. Descendants of Chinese immigrants who settled in the 15th century, the Peranakan have created a fascinating blend of Chinese and Malay cultures. This cultural fusion is evident in their traditions, language, and, most notably, their delicious cuisine.
Nyonya cuisine is the hallmark of Peranakan culture. If you’re in Melaka, you absolutely must try dishes like Pai tee, Pongteh Babi(pork) or Ayam(chicken),Pai Tee and Satay Nonya.
Pai Tee
Also known as Top Hats, Pai Tee are crisp, thin pastry cups filled with a mixture of finely shredded vegetables and sometimes meat. The filling is seasoned with spices and garnished with a sweet and tangy sauce or a spicy sambal. You already know spicy sambal gets my vote
Pongteh Ayam/Babi
Pongteh Babi or Ayam is either pork or chicken stewed in a savoury sauce made from fermented soy beans and potatoes. The fermented soybeans give it a beautiful umami flavour and the slow cooked protein melts in your mouth. This dish will normally be served with steamed rice, fried egg and an accompaniment of Chop Chey. Chop Chey is a stir-fried vegetable dish that combines a variety of vegetables


Nonya Satay
Nonya satay will also come in many different proteins, but you know me and my love of pork. What separates nonya satay from a traditional satay is there is no skewer that you dip into a peanut sauce. While they are grilled, they are left to marinate in a thick peanut sauce that is seasoned with healthy amounts of kefir lime leaves. The kefir lime leaves burst through in flavour with each bite. Nonya Satay is reminiscent of a rendang. Maybe less heavy feeling on the palate if that makes any sense.
Nonya Laksa
The most well know Peranakan dish would have to be Nonya Laksa and for good reason. The main distinction with Nonya and Asam Laksa is the use of coconut milk. Nonya laksa is known for it’s creamy coconut broth. And asam laksa uses tamarind and fish sauce as it’s base. Nonya laksa has a rich, creamy and a mildly spicy with a slightly sweet aromatic taste. As opposed to Asam Laksa that has a sour and tangy flavour with a distinct spiciness. Both are delicious but give the Nonya laksa a try since that is what we are talking about right now. 😁


Since my go to spot in Melaka(Unicorn Cafe) is now closed, I don’t feel I can say where the best Nonya food will be. But a few good ones off the top of my head are Peranakan Mansion and The Kam Cheng
Where to Stay in Melaka
- Luxury Accommodations: – Casa del Rio Melaka – This 5-Star luxury boutique hotel is situated on the Melaka River and features a panoramic roof top infinity polo and three dining options
- Mid-Range Accommodations: – Liu Men Melaka – Liu Men stands proudly as a restored heritage project, retaining colonial and heritage elements, and introducing influences of art deco & Peranakan designs.
- Budget Accommodations: – SGI Vacation Club Hotel – Modern comforts, coupled with Baba-Nyonya heritage interior deco perfectly complements the historic city of Melaka to create a comfortable and stylish experience for travellers. The best part is you can find rooms for as little as $20
Or check here for the latest deals in Melaka:
Mamak Cuisine
Mamak cuisine in Melaka began with the migration of Tamil Muslim traders from South India in the 15th century. Over time, they settled in the region and began mixing Indian spices with local Malay ingredients like coconut milk and chilis. Mamak stalls throughout the country heavily feature staples like Roti Canai, Mee Goreng, and Nasi Kandar, especially in Melaka.
Roti Chanai
Often voted the best street food in the world, Roti Chanai is one to order at every opportunity. Flour, water, and ghee simply make up the basic version of this flaky pan-fried flatbread. You can find many flavoured variations such as Roti Telur which will have beaten eggs as a filling. Or Roti Pisang with bananas, sugar and condensed milk. You can find the simpler version of Roti Canai paired with dal or curry as an accompaniment everywhere.
Mamak Rojak
You can find Rojak all over Malaysia. Where most variants you find are a mixture of fruit and vegetables, Mamak Rojak in Melaka is heavy on vegetables, potatoes, eggs, fried tofu, and fried shrimp fritters called cucur udong. A tangy and spicy sauce made from tamarind, peanuts, palm sugar, and chili covers it.
Rojak perfectly captures Malaysia’s knack for combining contrasting flavours and textures, with sweet, spicy, sour, and savoury elements in every bite.


Maggi Goreng
I know I mentioned Mee goreng and it is popular throughout Malaysia. But in the 70’s-80’s, when instant ramen noodles became readily available, the Mamak community saw an opportunity. Mamak stalls embraced this convenient ingredient for it’s quick turnaround, putting meals in patrons stomachs at alarmingly fast rates. In case you live under a rock, Maggi is only a brand name of instant ramen noodles. Think ramen noodles you could buy 10 packs for $1 in university. Did I just let everybody know just how old I am?
Anyway, the Mamak community of course enhanced the flavours with their signature blend of spices, soy sauce, and sambal, creating a dish that was cheap, satisfying, and packed with flavour.
Nasi Kandar
This is a dish that will blow your mind. Nasi Kandar, which originated in Penang, spread throughout the country, and Melaka is no exception. If you love Indian curries, you will love this dish too. Start with your choice of rice, either steamed or flavoured. Choose from a variety of veggies like eggplant or okra. Add a protein like chicken, beef, fish or lamb(sorry, Mamak’s are Muslim so no pork). Then cover it with however many curries you want. Such as chicken, beef, lamb, and sometimes fish, each with its own unique flavor profile. Top it off with a spicy sambal and mix. At Mamak stalls, this will be eaten Indian style. With your hands.


My absolute favourite place in Melaka for Mamak food is Restoran Cahaya Dinar. Not the nicest looking place but that’s just the way I like it. You usually won’t find any tourists here, but the staff is super friendly and they just want you to enjoy your meal.
Read Next: 15 Must-Try Malaysian Dishes
Where to eat in Melaka: Kristang Cuisine

Kristang cuisine, is a distinctive culinary tradition found in Malaysia, particularly in Melaka. It represents the fusion of Portuguese and local Malaysian ingredients and cooking methods. The result of Portuguese colonial presence in the region during the 16th and 17th centuries. In the Ujon Pasir area of Melaka you will find find St. John’s Village. A settlement that was started in 1933 to unite the Kritsang that had been scattered around Melaka.
We’re only going to talk about one Kristang dish in our where to eat in Melaka article and that is Curry Debal. Often referred to as Devil’s curry. Ironically Curry Debal does not translate to Devil’s curry at all. In the original Kristang language, Debal translates to leftovers. This meal was traditionally an after Christmas meal, using leftovers from the holiday celebrations. The deep red colour of the dish and the resemblance of the word debal to devil gave way to the English translation of Devil’s Curry.
Start by chopping red onion, ginger, fresh turmeric root, and lemongrass. Then blend this mixture with candlenuts to create a fragrant paste. Next, blend a generous amount of red chili and add it to the aromatic paste in a large blender. The chili should be enough to turn the mixture a deep red. Simmer this blend for a while, then add potatoes and chicken to cook in the spicy sauce.
The finish product is a savoury and spicy curry that is highlights a beautiful richness from the candlenuts. If in Melaka, I highly recommend going to see Julie at Restoran De Lisbon. Not only do her and her husband make an excellent Curry Debal, they also make some of the best giant prawns you will ever eat in your life. Be sure to tell her I said hello.
Malay
Malay food in Malaysia varies by region with each region offering it’s own unique twist on the cuisine. Melaka is known for using their locally sourced ingredients and bold flavours to their dishes. And dare I say maybe a bit spicier than other regions. Two very distinct dishes to this region are Satay Celup and Asam Pedas. Here we go!
Satay Celup

Celup is a Malaysian word that translates to dip. So Satay Celup would be Satays that you dip and cook in a sauce of some sort. And there is one establishment in Melaka that has blown everybody else out of the water. And that would be McQuek’s Satay Celup. A basic peanut dipping sauce wasn’t enough for McQuek’s. They had to create their own dipping sauce that is a tightly guarded secret. What I can tell you is their galangal and lemongrass are grown on their own farm and their sauce simmers for a painstakingly long 8 hours before being put in front of a customer.
When you dine at McQuek’s you cook your own food. At your table is a hot pot set-up where they come and mix your sauce for you. Traditionally Satay Celup would be a communal pot, but they have set this up so everybody has their own. Next you head over to their numerous large refrigerators and choose what you want to dip. Literally every cut of meat you can imagine as well as a large selection of vegetables. Take it back to your table and dip into your now piping hot sauce to cook and enjoy.
All skewers are colour coded and that is how you know how much you will paying.
Asam Pedas
This regional specialty is one of my favourite dishes. I ate a lot of this in Melaka and I can tell you with 100% certainty there is only one place to get it. And that is at Asam Pedas Apak. Another location that you won’t find many tourists and they serve mostly to a local crowd with absolute top notch staff and ownership.
Asam Pedas translates to spicy sour and that is exactly what it is. A slowly cooked, extremely spicy and sour sauce that is usually served along side fish. My favourite is jenahak or golden snapper. You can also find Asam Pedas Tetel, which is the same sauce served with beef and innards. Usually tendon and/or tripe. I had the tetel version for the first time at Asam Pedas Apak because the owner is awesome. He gave it to me for free just to try it. Holy mother of God is it good. Your Asam Pedas will usually be served with steamed rice. I cannot tell you enough how much I love this place.


Looking for fun things to do in Melaka? Check out some of these tours from Viator
Where to Eat in Melaka: Bonus Eats
I can’t complete a Melaka food article with at least getting some of Malaysia’s Chinese influence in here. And without running you through the many Chinese establishments in the city you can kill 2 birds with one stone. If you’re lookg for where to eat in Melaka, Jonkers Street it is. Yes, that Jonkers Street. I know I tend to steer away from touristy night markets, but you will find as many Malaysians, if not more, than tourists and the food is actually pretty good. The night market portion is open Fri.-Sun. starting at 6:00pm. But there are also many establishments that are open all day long daily in the area.
Chicken Rice Balls

Take your pic of where you want to try this, but it is a Hainanese dish in origin but distinct to Melaka. And that is chicken rice balls, a twist on the traditional Hainanese chicken rice. Instead of loose fluffy rice you get rice shaped into small, compact balls.
The rice is cooked in chicken broth, garlic, ginger and pandan leaves giving it an aromatic flavour. It’s served with either poached or roasted chicken and the typical dipping sauce of chili, ginger, and garlic, as well as dark soy sauce and sometimes a soup. It’s delicious!
Lo Bak Gou
Lo Bak Gou is a Chinese influenced turnip cake. Despite it’s name, there is actually no turnip involved as it is made from Daikon Radishes. They are usually first steamed and then pan fried in a wok with Chinese sausage. It has a mild and slightly savoury flavour with a slight sweetness from the daikon radish.
Chinese Burgers
Chinese burgers are not what you are thinking. Instead of buns you have fried eggs that are then stuffed with things like octopus, chicken floss and shrimp to name a few. The burgers are then topped with a sweet chili sauce. These tasty little treats are extremely cheap and worth every ringgit you will spend on them.
Dim Sum
Could I really talk about Chinese and not mention dim sum? At the night market you will find several vendors selling Dim Sum and you will find all kinds of delicious little finger foods and dumplings. Pro tip: Try them all, you won’t regret it.
At Jonkers Street night market you will find all kinds of tasty treats. And I am only scratching the surface with this article. You will also find things like Hopia, Pani Puri, fried ice cream, fresh fruit juices and dragon beard candy and you can watch the process of it being made which is an adventure of its own.



Conclusion
Melaka’s food scene is a treasure trove of flavors, blending history and culture into every dish. From the spicy kick of Curry Debal to the iconic chicken rice balls and sweet hopia, each bite tells a story of the region’s diverse heritage. Let me know in the comments what dish you would like to try. Or if I left you favourite off my list let me know what it is. Your contributions will also help other travellers wondering where to eat in Melaka.