A 1h guest lecture for UMAC presented by myself

1. Malaysian Food Culture
By Zack Fong
M. Sc Int’l Integrated Resort Mgmt
Chef de Partie - The Parisian Macau
21st Oct 2019

2. Content
• Speaker’s background introduction
• Stats & Facts of Malaysia
• History of Malaysian Food Culture
• Malay Signature Food
• Chinese Signature Food
• Indian Signature Food
• Malaysian Hawker Stalls & Mamak Culture
• Modern Malaysian Food Culture

3. Profile
Chef De Partie
Sands China – The Parisian Macau
M. Sc. Int’l Integrated Resort Management (candidate)
University of Macau
B.Sc. Int’l Culinary Arts Program
National Kaohsiung University of Hospitality & Tourism
Vice President Public Relationship
Macau Toastmasters

4. Personal Milestone
“Gold Medal” Award by HKICC (HOFEX19)
“North-Asian Finalist” San Pellergrino Young Chef 2018

5. Malaysian Students
at UMAC Food Festivals

6. Fact & Stats
• 13 States; 3 federal territories
• 31.6 million population (HK 7.4 million) (2018)
• A member of Commonwealth
• Independence since 1957 (62 years)
• Land size is 298 times bigger than HK
• 3 major ethnics
• 61% Muslim
Source: https://en.wikipedia.org/wiki/Malaysia
https://www.mapsofworld.com/malaysia/

7. Ethnicities (Race) and Religions
Source: https://en.wikipedia.org/wiki/Malaysia
https://www.britannica.com/place/Malaysia/Reli
gion (2010)67%

8. Multi-Racial Culture & Demography Profile
• Demographic profiles in Malaysia can be
grouped by:
• Ethnics (races)
• Religious
• Tribes (Indigenous People)
• Regional
• Freedom of ethnicity & religion is the
foundation of multi-racial food culture in
Malaysia
Source: https://en.wikipedia.org/wiki/Malaysia

9. Festive Celebrated
in Malaysia
https://blog.tourism.gov.my/best-
long-weekends-in-malaysia-2019/

10. Food Culture by Region
• Ethnic groups + Religious + Regions =
Authentic Local Food
• Since the attributes vary, it is hard to
set a standard of authenticity, i.e.
what is authentic to one person may
not be to another person.
• All delights are equally celebrated by
local Malaysians regardless of ethnic
or religions (except for religious norm)

11. Halal Food
• Halal is the food standard practices by Islamic followers
(Muslims).
• Food that doesn’t met Halal standard are called
“Haram”, which literally means “prohibited”.
• Examples of “Haram” food: any food that contain pork
products & alcohols.
• Other meat produces must be slaughtered in the Halal
way to qualify: all animals must be prayed before
slaughtered. The internal organs & head of the animal
should not be served.
https://en.wikipedia.org/wiki/Halal

12. “What appears to be authentic
to one person (background)
might not be to another person.”
Ahmad Najib
Malaysian Food Historian

13. Baba-Nyonya Food Culture “峇峇娘惹文化”
• Traced back to 15th Centuries where immigrants first came to Malaysia
(formerly known as ‘Tanah Melayu’).
• Immigrants from Indonesia, China and India met the local indigenous
people. As each group practices certain degree of ancestral culture,
through years of local integration, they formed a unique ‘baba-nyonya’
culture (also called ‘Peranakans’)
• The Baba-Nyonya culture is dominated by local Malays, therefore most
of Baba-Nyonya food is also a symbolic of Malay food.
• The Baba-Nyonya culture is identified as the root of Malaysia Food
culture.
Source: https://en.wikipedia.org/wiki/Peranakan
https://zh.wikipedia.org/wiki/峇峇娘惹

14. Curry Indulgence
• The Indian traders introduced dried spices to Malaysia in
the 15th Century. The most common spices used by the
Peranakans are anise, cardamom, clove, cinnamon, dried
curry leaf, dried chili etc.
• The common fresh ingredient used are turmeric, tamarind
pulp, galangal, lemongrass, garlic, chili paddy, coconut etc.
• Curry is a main creation based of these ingredient. The
twist of different combination of spices and local produces
also created a variety of curry products.
Traditional Chicken Curry Fish Curry Green Curry Indian Style Dried Curry Sambal Curry

15. Malay Signature Food
Grilled Fish

16. “Nasi Lemak”
Coconut Milk Rice
“It is the combination of tastes
that makes Malaysian food
unique.” – Nazruddin Rahman, Malaysian
Food Expert

17. Chinese Signature Food
“Bakuteh”
Herbal Soup With Pork Bones
Chicken Rice

18. Root from
Cantonese Cuisine

19. Chinese Festive Food
“Yee Sang / Lou Sang”
Assorted Chinese Salad with Raw Fish

20. Indian Signature Food
Tosai
Roti Canai
Banana Leaf Rice

21. Regional Food
Ipoh “Kai Si Hor Fun”
Rice Flat Noodles with Shredded Chicken
Sarawak Laksa

22. Famous Hawker Food (Street Food)

23. Mamak Stall

24. Modern Twist

25. “Malaysian Food is an uniting factor of Malaysians
& connect us with the world”
Street Food Malaysia https://www.youtube.com/watch?v=rq_i5hhmfos

26. Contact Detail
Business Email
Zack.Fong@sands.com.mo
Instagram
@chefzf
Facebook
@Malaysian.umac