Food in Kuala Lumpur, Malaysia

Marufuku is the fast food version of Sanuki. On weekdays, people place their orders at the counter and carry their meals to their table. Weekends are a bit more laid back and orders are taken at the table. The food is consistent with Sanuki but there are a few more options. Like the Salada Udon (RM8), guaranteed to be popular with the dieters. The udon is prepared al dente and served with a ton of julienned raw vegetables, bits of crunchy tofu and an addictive dipping sauce made of sesame. The Nabeyaki Udon (RM10) is softer than the other forms of preparation because the udon is boiled in stock before serving, giving it enough time to absorb all the flavours from the other ingredients. The raw egg, when stirred into the boiling soup, gives it a wonderful aromatic flavour.

Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, where it is considered the national dish;Brunei; Singapore;Riau Islands; and Southern Thailand. It is not to be confused with nasi dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the nasi lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy .

Satay or sate, is a dish of seasoned, skewered and grilledmeat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Rojak (Malaysian and Singaporean spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found inIndonesia, Malaysia and Singapore. The term "Rojak" is Malay for mixture.