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Bak kut teh

This pork rib soup is a Chinese dish often eaten in Malaysia and Singapore, in the Hokkien- and Teochew-speaking areas. This vegan version from George Town’s Evergreen Vegetarian House uses bean curd, tofu and mushrooms to mimic the traditional meaty texture. The herbal broth in the soup is memorable, and meat eaters can also appreciate its complex flavours.

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Curry chee cheong fun

Originally a Cantonese dish from southern China, this famous rice noodle street food was given a Malaysian-style makeover many years ago. One way it’s enjoyed is with shrimp paste, curry, minced meat and pork rind. This spicy vegan version from George Town’s Pinxin Vegan Cuisine, however, has a cashew milk curry soup base with bean curd, asparagus, mushrooms and assorted spices.

Nasi kandar

Considered to be Penang’s most cherished dish, nasi kandar can be eaten at any time of the day. This Malaysian staple consists of steamed rice served with curries, vegetables and meat-based side dishes. Vegans can enjoy a plant-based version with mock meats, potato curry, okra and poppadom that is as good as the real thing – at Lily’s Vegetarian Kitchen in George Town, anyway.

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Penang curry

A fusion of Thai and Malaysian food, Penang curry (sometimes called Panang or Phanaeng) is a sweet, creamy, thick curry. It usually contains peanut, shrimp paste, beef or lamb, and is cooked in coconut milk and other spices. Vegans can find a traditional version in George Town, at Brick Cafe, made with baby corn, tomatoes, okra and cauliflower that’s equally satisfying.

Chendul

If you’ve never tried chendul before, you’re in for a treat. With a whole street dedicated to this refreshing Malaysian dessert in George Town – dubbed straightforwardly Penang Road Famous Teochew Chendul – people queue for hours to get their hands on a small bowl. Chendul is vegan by default as it’s made with coconut milk, palm sugar, pandan rice jelly noodles and shaved ice. You can add extra toppings like red beans, corn, jackfruit or durian.

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Char kway teow

This stir-fried noodle dish is traditionally made with shrimp, fishcake, or Chinese sausage, then cooked in pork fat – which is not suitable for vegans. Luckily, there’s a tiny local vegetarian spot in George Town, called, Jian Jian Vegetarian, that does an amazing vegan version. With smoky soy sauce, bean sprouts and mushrooms, it’s a tasty dish and much lighter than the original.

Masala dosa 

You cannot say you’ve really experienced Malaysian food culture without enjoying Indian food! With a large Indian population, tasty vegetarian dishes can be found all over George Town’s “Little India”. Try a dosa at Woodlands Vegetarian – just make sure it’s not cooked in ghee, a type of clarified butter. This thin and crispy lentil crepe is delicious with spiced potatoes and dipped in chutney.

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Curry rendang rice

Rendang originates from Indonesia, but was brought over to modern-day Malaysia by migrant workers centuries ago. It’s basically slow-cooked meat in coconut milk and various spices. Try a vegan version in George Town at Blue Vegan Restaurant, served with meaty hedgehog mushrooms, tomatoes, tempeh and potatoes, served with rice. You’ll be blown away by the delightful textures and flavours.

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