Marriott Bonvoy hotels and resorts across Malaysia proudly introduce The Malaysian Kitchen, a year-round campaign that celebrates the nation's vibrant culinary heritage. Launching during the holy month of Ramadan, this initiative brings together an exceptional roster of talented chefs from Marriott Bonvoy’s properties to curate and showcase the authentic flavours of Malaysia.
From bustling street markets to cherished family kitchens, Malaysia’s culinary identity is a rich tapestry of traditions, spices, and time-honoured techniques. With Malaysian Kitchen, guests will embark on a gastronomic journey that connects them to the roots of the nation's most beloved dishes – crafted with authenticity, precision, and passion.
“Malaysian cuisine is a true reflection of our nation’s diversity and heritage. With Malaysian Kitchen, we aim to bring this culinary magic directly to our guests. We want every guest – whether they are locals longing for familiar tastes or travellers eager to explore Malaysian cuisine – to experience the same authenticity, consistency, and richness of flavours that they would find in the beloved bazaars or family kitchens of Malaysia without ever needing to step outside our hotels,” said Ramesh Jackson, Regional Vice President, Indonesia & Malaysia, Marriott International.
A Culinary Journey Rooted in Tradition
At the heart of Malaysian Kitchen are the stories behind these iconic dishes – the memories of family gatherings, the nostalgia of childhood flavours, and the tradition of generational cooking techniques – embodying the soul of Malaysian cuisine and evoking fond memories of home, culture, and shared meals, “Guests often seek genuine local flavours, but they sometimes feel that hotel food is adapted for tourists. Malaysian Kitchen bridges that gap – offering authentic dishes with consistent quality, crafted by some of the best chefs across our portfolio," shared Masri, Senior Area Director of Operations, Indonesia & Malaysia, Marriott International.
At The St. Regis Kuala Lumpur, Executive Chef Norazizi Taslim presents Nasi Lemak Ayam Rendang, a dish that echoes the warmth of family gatherings. “Nasi Lemak is more than a meal – it’s a taste of home. The rich aroma of coconut rice, the crunch of crispy anchovies, and the deep, slow-cooked sambal transport me back to weekends spent with my family.
Every bite is a nostalgic embrace,” shares Chef Norazizi. Staying true to tradition, his rendition is crafted with freshly squeezed coconut milk and a family heirloom – a traditional sambal recipe passed down from his grandmother, ground painstakingly with a pestle and mortar for depth and complexity.
Meanwhile, at W Kuala Lumpur, Chef Anas Luqman fires up the grill with Ayam Percik, a Ramadan bazaar favourite. “The moment the marinated chicken sizzles over charcoal, I’m instantly taken back to my childhood – watching vendors expertly glaze the chicken with coconut-spiced marinade,” says Chef Anas. His version captures the signature smoky aroma and caramelised glaze, achieved through a meticulous slow-grilling technique that locks in the flavours and textures of this iconic dish.
For those craving the smoky allure of a Malaysian street-food staple, The Ritz-Carlton, Langkawi’s Junior Sous Chef Syafiq Ruzi presents his signature Beef Satay. Inspired by weekends spent in Kajang – often regarded as Malaysia’s satay capital – Chef Syafiq’s take on this dish is a tribute to those lively family outings. “Satay isn’t just food; it’s about the experience – the anticipation of watching skewers sizzle, the aroma of spices in the air, and the first bite dipped into rich, nutty peanut sauce,” he reminisces. He uses Australian grain-fed tenderloin for ultimate tenderness and hones his technique with an intricate blend of traditional spices and a carefully controlled charcoal flame, ensuring a perfect balance of tenderness and smokiness.
For Chef Lee Keen Suaan at Penang Marriott Hotel, Char Koay Teow is the soul of Penang’s street food culture. “The secret lies in the wok hei – the coveted breath of the wok,” he explains. “Each noodle strand must absorb the smoky essence, while the addition of duck egg and chicken lap cheong elevates the dish to pure indulgence.”
At Renaissance Kuala Lumpur, Chef Cheah E Keong presents Nasi Ayam, a timeless comfort dish steeped in nostalgia. “The Hainanese community perfected this dish over generations, and my version honours that tradition while enhancing its refined flavours,” he says.
At Aloft Kuala Lumpur Sentral, Chef Elossa Danette presents Sarawak Laksa, a dish deeply connected to her childhood and family traditions. “Sarawak Laksa takes me back to my grandmother’s kitchen, where I first learned how to make it. It represents family, culture, identity, and community,” she shares. Her authentic version stays true to its roots, with a rich broth infused with prawn and chicken stock, slow-simmered with laksa paste and coconut milk. The dish beautifully highlights Sarawak’s multicultural heritage, blending Malay, Chinese, and indigenous Bornean influences into a harmonious and flavorful bowl. Served with sambal belacan for a spicy kick, her Laksa Sarawak is a heartwarming reminder of home.
For those seeking coastal flavours, Perhentian Marriott Resort & Spa presents Nasi Kerabu, a dish perfected by Chef Fuad Yusof. “Nasi Kerabu has always captivated me with its vibrant
colours, fresh herbs, and the irresistible aroma of smoky Ayam Percik,” he shares. His version stays true to the traditional East Coast recipe, with butterfly pea flower-infused rice, Kelantan-sourced budu (fermented anchovy sauce), handmade solok lada (stuffed chilli), and charcoal-grilled Beef Percik. “Authenticity begins with honouring tradition,” he adds.
From slow-roasting kerisik (toasted coconut) for nutty depth to balancing the tangy, umami-rich budu sauce, his Nasi Kerabu is a labour of love, celebrating Malaysia’s East Coast flavours with every bite.
Experience the Best of Malaysian Cuisine
A hallmark of Malaysian Kitchen is its commitment to consistency and originality. Across Marriott Bonvoy hotels in Malaysia, guests will savour local dishes that remain true to their roots, regardless of location. From the bustling metropolis of Kuala Lumpur to the serene beaches of Langkawi, each dish is thoughtfully prepared using time-honoured techniques and premium local ingredients, where every dish tells a story and every bite takes guests on a journey.
Diners can embark on this gastronomic journey at participating Marriott Bonvoy Hotels & Resorts across Malaysia. In addition to the dishes highlighted in the press release, the Malaysian Kitchen campaign features a diverse selection of signature dishes across participating Marriott Bonvoy Hotels & Resorts in Malaysia:
- Chef Norazizi Taslim I Executive Chef – The St. Regis Kuala Lumpur – Nasi Lemak Ayam Rendang
- Chef Anas Luqman I Chef De Cuisine – W Kuala Lumpur – Ayam Percik
- Chef Syafiq Ruzi I Jr. Sous Chef – The Ritz-Carlton, Langkawi – Beef Satay
- Chef Lee Keen Suaan I Executive Chef – Penang Marriott Hotel – Char Koay Teow
- Chef Cheah E Keong I Executive Chef – Renaissance Kuala Lumpur – Nasi Ayam
- Chef Fuad Yusof I Jr. Sous Chef – Perhentian Marriott Resort & Spa – Nasi Kerabu
- Chef Sazli Nazim I Chef De Cuisine Tournant – Le Méridien Kuala Lumpur – Mee Kari
- Chef Tyng Gio, Lee I Head Chef – Four Points by Sheraton Kuala Lumpur, Chinatown – Assam Laksa
- Chef Elossa Danette I Banquet Chef – Aloft Kuala Lumpur – Laksa Sarawak
- Chef Linggeswaran Sathavisam I Indian Sous Chef – The Westin Kuala Lumpur – Chicken Briyani
