TAIPEI (Taiwan News) — The aroma of spiced herbs and coconut rice fills the air at Grand Hyatt Taipei’s Cafe, where the buffet is celebrating the vibrant flavors of Malaysian cuisine.
Running from Wednesday through Dec. 7, the event features nearly 20 dishes that capture the richness and diversity of Malaysian cooking, from hearty soups and fragrant curries to iconic rice dishes and street-food favorites.
Malaysian cuisine is known for its balance of multiple flavors, prepared through methods including grilling, frying, sauteing, and braising. Influences from China, India, Thailand, Java, and Borneo are reflected in each dish, highlighting the country’s multicultural culinary heritage, according to Vietjet Air.
Guests can start with Bak kut teh, a traditional herbal soup. Pork rib is simmered for hours with angelica root, cinnamon, and cloves, accompanied by mushrooms, tofu, crispy fried dough sticks, and sweet-spicy Malaysian soy chili.
Nasi lemak, widely regarded as Malaysia’s national dish, presents coconut-infused rice steamed with pandan and lemongrass, paired with crispy anchovies, peanuts, cucumber, tomato, sambal chili, and a rich prawn paste sauce. Satay, marinated and grilled over charcoal, delivers the signature smoky, flavorful street-food experience.
The Malaysian curry noodles feature a fragrant broth infused with lemongrass, red onion, shrimp paste, coconut milk, and lime leaves, served with chicken, fish balls, and crispy potatoes for a tangy, aromatic experience.
For those seeking bold, complex flavors, Beef rendang, named one of the world’s 50 best dishes by CNN, slow-cooks beef shank with more than 20 spices and coconut milk. This creates tender, aromatic layers of sweet and spicy notes, finished with a sprinkle of coconut powder.
Desserts include banana sago and grass jelly soy milk, offering a sweet conclusion to the savory feast.
Aznifah Abdul Ghazi, president of the Malaysian Friendship and Trade Center, said the event aims to bring some of Malaysia’s most beloved dishes to Taiwan. “Talking about how good the food is will not do justice — guests have to try it for themselves,” she said.
