In a bold celebration of Malaysia’s rich culinary heritage, Marriott Bonvoy Hotels & Resorts has unveiled The Malaysian Kitchen, an ambitious year-long campaign designed to showcase the nation’s most iconic dishes to an international audience.

With the global palate growing ever more adventurous, The Malaysian Kitchen is a meticulously curated experience, inviting guests both local and international to explore Malaysia’s diverse food landscape without needing to step beyond the walls of a Marriott Bonvoy hotel. At its core, the campaign is about storytelling, paying homage to generations-old recipes, and elevating beloved comfort dishes to a new level of refinement.

Culinary Narratives Rooted in Heritage

Malaysian cuisine is a tapestry woven with the influences of Malay, Chinese, Indian, and indigenous traditions, each dish carrying centuries of history. From bustling night markets to cherished family recipes, The Malaysian Kitchen aims to preserve these culinary legacies through dishes crafted with integrity, tradition, and a deep sense of place.

“We want our guests to experience the true flavours of Malaysia — unfiltered, uncompromised, and rich in heritage,” says Ramesh Jackson, Regional Vice President, Indonesia & Malaysia, Marriott International. “With The Malaysian Kitchen, we are bridging the gap between high-end hospitality and the authentic food culture that defines this country.”

The Icons of The Malaysian Kitchen

Each dish in this campaign tells a story, evoking fond memories of home-cooked meals, festive gatherings, and the deep-rooted rituals of Malaysian kitchens. Featuring ten signature dishes, crafted by renowned chefs from different Marriott Bonvoy hotels, this collection offers a rare opportunity to taste time-honored Malaysian flavors in a refined yet approachable setting.

ABOVE Chef Norazizi Taslim’s Nasi Lemak Ayam Rendang

Among the stars of The Malaysian Kitchen is Nasi Lemak Ayam Rendang, crafted by Executive Chef Norazizi Taslim of St. Regis Kuala Lumpur. “Nasi Lemak is the heart of Malaysian cuisine that echoes the warmth of family,” he shares. “The fragrance of coconut rice, the crunch of crispy anchovies, and the slow-simmered richness of rendang — it’s a dish that instantly transports me home.”

ABOVE Chef Anas Luqman’s Ayam Percik

At W Kuala Lumpur, Chef Anas Luqman presents Ayam Percik, an aromatic charcoal-grilled chicken lacquered in coconut-spiced marinade. “The magic is in the glaze,” he says. “That perfect balance of smokiness, spice, and sweetness brings back memories of Ramadan bazaars.”

ABOVE Chef Syafiq Ruzi’s Beef Satay

For satay lovers, The Ritz-Carlton, Langkawi’s Chef Syafiq Ruzi delivers an exquisite Beef Satay, inspired by the famed skewers of Kajang elevated with Australian grain-fed tenderloin, an intricate blend of traditional spices and the non-negotiable grilling over charcoal. “It’s more than just food, it’s about the experience,” he muses. “The anticipation of sizzling skewers, the aroma of spices, and the deep richness of peanut sauce.”

ABOVE Chef Lee Keen Suaan’s Char Koay Teow

Another highlight is Chef Lee Keen Suaan’s masterful Char Koay Teow at Penang Marriott Hotel, where the elusive wok hei — the breath of the wok — infuses every strand of noodle. “Each noodle strand must absorb the smoky essence, while the addition of duck egg and chicken lap cheong elevates the dish to pure indulgence,” says Chef Lee.

ABOVE Chef Cheah E Keong’s Nasi Ayam

At Renaissance Kuala Lumpur, Chef Cheah E Keong redefines Nasi Ayam, a dish rooted in Hainanese tradition, and Aloft Kuala Lumpur’s Chef Elossa Danette presents a soul-warming Laksa Sarawak, a dish that connects generations through its rich broth and fragrant spice blend.

A Celebration of Local Ingredients and Time-Honoured Techniques

One of the hallmarks of The Malaysian Kitchen is its dedication to the use of premium, locally sourced ingredients and traditional cooking methods. Each dish is a tribute to the time-honored techniques passed down through generations—whether it’s the slow-roasting of kerisik (toasted coconut) for Nasi Kerabu, the meticulous hand-ground spice pastes that elevate the richness of Laksa Sarawak, or the careful control of the wok flame to achieve the perfect wok hei in Char Koay Teow.

ABOVE Chef Elossa Danette’s Sarawak Laksa

“My goal is to make every bite taste as if it came straight from my grandmother’s home kitchen,” says Chef Elossa Danette of Aloft Kuala Lumpur, whose Sarawak Laksa remains a standout dish. The difference lies in the quality of ingredients—freshly caught prawns, locally sourced chicken, and traditional laksa paste slow-cooked for hours to build layers of depth. Served with sambal belacan for a spicy kick, Laksa Sarawak is a heartwarming reminder of Sarawak’s multicultural heritage and the chef’s roots. 

Meanwhile, Chef Lee’s Char Koay Teow at Penang Marriott Hotel delivers an experience rooted in street food authenticity, using duck egg and Chinese lap cheong to enhance the richness of the dish. At The St. Regis Kuala Lumpur, Chef Norazizi’s Nasi Lemak with Chicken Rendang is made with freshly squeezed coconut milk and an heirloom sambal recipe, pounded by hand to create the perfect balance of heat and sweetness.

ABOVE Chef Fuad Yusof’s Nasi Kerabu

Beyond the flavors, The Malaysian Kitchen also highlights the importance of ingredient sourcing, ensuring that every dish remains as close to its origins as possible. Many of the key components—such as budu (fermented anchovy sauce) for Chef Fuad’s Nasi Kerabu at Perhentian Marriott Resort & Spa, hand-pounded rempah for laksa, and aromatic pandan leaves for nasi lemak—are sourced directly from local farmers and producers. This commitment not only preserves authenticity but also supports Malaysia’s agricultural heritage.

ABOVE Chef Linggeswaran Sathavisam’s Chicken Briyani, Chef Sazli Nazim’s Mee Kari & Chef Tyng Gio Lee’s Assam Laksa

Nacre Previews The Malaysian Kitchen at The St. Regis Kuala Lumpur

Nacre had the privilege of attending the media launch of The Malaysian Kitchen at The St. Regis Kuala Lumpur’s Astor Room, where an exclusive showcase of the dishes was presented in a buffet-style setting. While the full dining experience at participating hotels will feature à la carte service, the event provided an immersive first look into the rich flavors and meticulous craftsmanship behind each dish. This intimate setting allowed us to engage with the chefs, gain deeper insights into their inspirations, and experience firsthand the passion that fuels this campaign.

Each dish in The Malaysian Kitchen offers a unique and beautifully crafted taste of Malaysia. Our personal favourites were the Sarawak Laksa, Char Koay Teow, Ayam Percik and Nasi Lemak with Chicken Rendang. Each of these dishes embodies the essence of Malaysian cuisine — bold, rich, and deeply nostalgic, with complex flavours that transport you to the very heart of the country’s culinary traditions.

A Gastronomic Journey for the World

What sets The Malaysian Kitchen apart is its dedication to consistency and authenticity across all participating Marriott Bonvoy properties in Malaysia. Whether in the metropolitan buzz of Kuala Lumpur or the serene shores of Langkawi, each dish remains true to its origins, prepared with the same meticulous attention to detail, premium ingredients, and culinary reverence.

Throughout 2025, Marriott Bonvoy aims to have at least six, if not all, of the featured dishes available across its Malaysian hotels, ensuring that every guest has a chance to partake in this cultural and gastronomic celebration.

As the global appetite for regional cuisines continues to grow, The Malaysian Kitchen is not just a campaign — it is a movement, a statement that Malaysian food belongs on the world stage. For travellers seeking an authentic taste of the country’s most treasured flavours, there is no better place to begin this journey than within the elegantly curated spaces of Marriott Bonvoy’s kitchens. Learn more about Marriott Bonvoy and enrol as a member for free here.