Some people eat food to live; others live to eat. It does not matter which describe you better, Foods are important in everyone life. iFoodMart.com’s passion is to be the best virtual community for food lovers. Foodies are welcome to share their fantastic dining experience in our forum. We aim to provide the complete restaurants listing and details for food seekers to ease their enthusiasm of good food.

We focus on Malaysia food. There are ubiquity of food stalls and restaurants offering mouth-watering treats can be found anywhere in Malaysia, whether it be in villages, small towns, or big cities. Cart or street side stands dining in Malaysia some time is much-loved practice. Food stalls or restaurant that provide exotic food always crowed. Most of the stalls and restaurant business hour are between morning to evening or evening to dawn, however others are open around the clock, and seven days a week.

Diversity of recipes or method of cooking may vary widely from state to state or town to town. Each locale may changes to their own tastes and special produce. For example the famous Malaysian favorite Nasi Lemak is completely different in Kedah, than that tasted in Johor or Selangor. Therefore we categories food/restaurants by state. We hope this will help foodies in looking for good food in different states and gain different experience in all destinations they plan to visit in Malaysia.

Malaysia is a melting pot of cultures from the diverse Malay, Chinese and Indian communities. Thus Malaysian cuisine is consisting of various and unique mixture elements, in turn make Malaysia a veritable culinary.

Influence of Malay to Malaysian cuisine is its use of coconut milk, chilies, garlic, cloves, ginger, lemongrass, mint and other pungent spices as main ingredients in making spicy dished like Curry, Rendang, Sambal, Laksa and more. Belacan (also pronounced Belachan, Blacan, Blachan) is a key ingredient in most of the Malay cuisine. It is usually make of ferment tiny baby shrimp or brine, cured with salt, sun-dried and formed into a small brick or cake.

Chinese cuisine’s variety assortment fried and steamed cook have great influence to Malaysian cuisine too. Noodles are also very popular in among Chinese cuisine. There are variety of fusion-style noodle dishes including tangy noodle soups, Hokkien Fried Mee (fried thick egg noodles) and Char Kway Teow (fried flat rice noodles).

The influent of Indian cuisine to Malaysia’s cuisine comes from the South Indian Tamil community. Their favorites are including banana leaf Thali (spicy vegetable curries served with rice on a banana leaf) and Dosais (rice flour pancake) served with dhal and fresh chutneys.

Nyonya cuisine origins date back to the 15th century when Chinese migrant traders set up shop in Malaysia and married local Malay women. They had adapted many of the local traditions and customs, as well as fusing many of the cooking methods between the two cultures.

Mamak cuisine from South Indian Muslim traders arrived in Malaysia, set up shop, and intermarried with local Malay women. Their favorites are as well as Nasi Kandar, Murtabak, Roti Canai, Mee Mamak, and famous hot frothy tea – Teh Tarik.

Rice is the staple diet in any Malaysian meal. It usually serves during breakfast, lunch, dinner, and supper. All dishes and rice are served simultaneously during dining and accompanied by a refreshing drink or soup. The rice supplies are from local farm or fragrant rice from Thailand. Quality rice is as well as long grained, fragrant and delicate flavor.

Noodles are also Malaysians favorite. Noodles like "Mee Hoon" (rice vermicelli), "Kuay Teow" (soft fluffy noodles shaped like fettuccine but made of rice and translucent white in color), "Mee" (yellow noodles), "Mee Suah" (very fine wheat vermicelli), "Yee Mee" (pre-fried noodles), "Tang Hoon" (transparent noodles made from green beans), macaroni, and so on. Naan, Puri, Roti Canai and Thosai are Indian style bread and nowadays had become common Malaysian breakfast meal. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance only in the last generation or so.Poultry food like chicken, pork, beef, mutton, duck and goose are popular in Malaysian. Chicken is most common and inexpensive source of meat in Malaysian food. “Kampung Chicken” or “Kampong Chicken” is a special type of chicken in Malaysia. These chickens are free-range chickens, which are allowed to roam instead of being caged. These chickens are scrawnier, generally considered to have higher nutritional value and low fat meet. Steaming or preparation in a soup is an idea cook for “Kampung Chicken”. Beef is common in the Malaysian diet, however certain religions such as Hinduism and Buddhism forbid the consumption of beef. Beef is popular among Malay and commonly found cooked in curries, stews, roasted or with noodles. Pork largely consumed by Malaysian Chinese community. Since Islam forbids it, thus Malaysian Muslims do not consume pork. Mutton is also a part of the Malaysian cuisine. It generally refers to goats' meat rather than sheep's. Mutton is popular among Indian and usually found cooked in goat soup, curries or stews. Duck and goose are also commonly found in Malaysian diet.

Malaysia is rich with variety of seafood including fish, shrimp or prawn, crab, squid, cuttlefish, clam, cockles, snail, and octopus. In Malay cuisine seafood is either grilled after seasoning and wrapping in banana leaves or stuffed with Belacan.

Malaysian desserts prepared mainly from coconut milk, palm sugar and freshly grated coconut. “Air Batu Campur” always called as ABC is made of sweet corn, red beans, jelly grass and garnished with colorful syrups, condensed milk and spread with ice. Cendol is another Malaysian favorite prepared from chilled coconut milk, coconut palm sugar and smooth rice. Pulut Hitam is the dessert porridge made from black sticky rice, coconut milk and sago.

Fresh fruits often are part of Malaysian dining. Most tropical fruits can be found at Malaysia. The durian, king of the Malaysia fruit is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. The Rambutan also has a distinctive appearance, being red or yellow in color (when ripe) and having fleshy pliable spines or 'hairs' on its outer skin. Some other fruits include the Mangosteen, which is called the queen of fruits, and Lychee, which has a bumpy red skin.