@ Lok Lok (Hot Pot)

Lok lok, which means “dip dip.” There’s a boiling hot pot in the center of your table that you lower sticks of stuff (vegetables, tofu, seafood) into; the stick colors indicate price, and at the end of the meal your sticks are tallied and you’re charged accordingly

@ Teh Tarik (Pulled Tea)

Teh tarik — pulled tea — is mostly available at Indian cafés, especially ones that sell roti canai. It’s basic black tea in a bag with a bunch of condensed milk in it, but the “pulling” makes it special: the tea man will pour it back and forth between two metal cups, ostensibly to cool it, usually from some impressive distance, which also makes it frothy on top.

@ Otak-Otak

Otak-otak : Literally 'brains-brains' in Malay, this spicy, flavourful dish is anything but! Depending on which state it comes from, it can either be a big block of spicy fish paste steamed in a banana leaf (Nyonya style) or long strips grilled in attap leaves (Southern style). Wherever it's from, the end result is a smooth jelly-like savoury fish cake bursting with spices. Yee Wen Thai Food dishes it up a little differently in a coconut!

@ Roti Tisu (Glutinous Rice and Coconut Dessert)

Roti Tisu, A flatter and much sweeter sibling of the roti canai, roti tisu gets its name from its crispy, paper-thin texture studded with a generous sprinkling of sugar and drizzlings of condensed milk. The dish is often served in a towering cone, sometimes spanning a number of plates, making for quite a sight to behold.

@ Maggi Goreng

Malaysian style maggi goreng mamak or spicy fried curry instant noodles.