One City, Many Flavours: 48 Hours in Kuala Lumpur

When we plan a trip, we let our stomachs dictate the itinerary. We’d spend months travelling the world armed with only our appetites. But, in reality, sometimes a long weekend is all we can manage.

So where do we head when we fancy feasting on Indian curries, Japanese noodle soup and regional Chinese fare? Easy, we jump on a plane to Kuala Lumpur.

This buzzing Malaysian metropolis is fast becoming the travel hub of Southeast Asia, but passing straight through would be a mistake. Expedia’s Kiwi travellers are a clever bunch, usually spending three days in the city. That’s plenty of time to sample an everything the city’s culinary scene has to offer.

Alfresco eating Hakka-style

Begin your food odyssey by sampling Hakka cuisine (from south-east China) at the imaginatively named Hakka (90 Jalan Raja Chulan), a short stroll from the main shopping stretch of Bukit Bintang. Serving hungry city folk for nearly 60 years, this sprawling open-air restaurant is a KL institution. Once you’ve grabbed a spot at a plastic table, the hardest part is navigating the endless choices on the menu. We recommend kangkong belacan (morning glory sautéed in spicy shrimp paste), squid with a delicate spiced soy sauce for dipping, and tender prawns with Asian greens. And a few bottles of Anchor beer to wash it all down.

Refined fusion food

Originating from the cosmopolitan Malaysian ports of Malacca and Penang, Nyonya cuisine is a blend of Chinese and local cooking styles. Try in it in the refined surrounds of Precious – an antique shop-meets-dining room on the first floor of the Central Market (10 Jalan Hang Kasturi). Settle in at a sturdy wooden table in one of the dining rooms and order a big glass of iced lemon tea to revive your spirits after a hard morning’s bargain hunting. Try the udang lemak (prawns cooked in a rich and creamy coconut sauce) alongside a sour okra and papaya salad with Thai aubergines. Don’t forget to order a side of blue coconut rice, apparently such a startling colour thanks to a little pea essence.