Nestled on the eastern coast of Peninsular Malaysia, Terengganu is a captivating blend of rich cultural heritage and stunning natural beauty. Beyond its picturesque landscapes and traditional crafts, this enchanting state is a culinary paradise, offering an array of local delicacies that tantalise the taste buds and celebrate its vibrant history. From the savoury and aromatic nasi dagang to the sweet and creamy kuih, Terengganu’s cuisine reflects the region’s diverse influences and abundant natural resources. Here are some of the must-try local dishes, along with the best place to find them!
Start your day like most locals in Terengganu with a hearty portion of nasi dagang. This traditional dish features a fragrant combination of glutinous rice and regular rice that is steamed twice in coconut milk. It is typically served with flavourful fish curry and accompanied by a side of tangy pickled cucumbers and carrots. A sought-after spot to enjoy this breakfast staple is Mok Ngoh Nasi Dagang in Kuala Terengganu. For more delicious options, consider visiting Nasi Dagang Atas Tol, Nasi Dagang Alias, Nasi Dagang 30 Tahun, Mak Ngah Nasi Dagang or Nasi Dagang Kak Pah in Bukit Besar, where each venue promises a delightful taste of this Terengganu favourite.
Photo Credit : Amazing Terengganu
Most Malaysian states have their own version of laksa, but in Terengganu, this noodle dish can be enjoyed in two ways. The first is Laksa Terengganu Kuah Merah, which is accompanied by a red-based gravy made from grated and pounded coconut flesh and milk. The other is Laksa Terengganu Kuah Putih, which is prepared with a thick and creamy white gravy that has been cooked with coconut milk and minced fish. In addition, Laksa Terengganu stands out with its unique locally-made rice noodles, which are slightly thicker than spaghetti and has a starchier texture in comparison. This delightful dish is available at Mok Ngoh Nasi Dagang in Kuala Terengganu. For another exceptional option, visit Laksang Tanjung on Jalan Sultan Zainal Abidin, Kuala Terengganu.
Photo Credit: Anis Athirah Zulkifli (Facebook page)
At first glance, laksam may seem similar to Laksa Terengganu, but it can be easily distinguished by its thick, flat noodles, which are typically rolled and sliced into bite-sized pieces. The noodles are then drenched in a comforting bowl of rich, velvety white gravy made of coconut milk and boiled fish. You will often find it served for breakfast and if you are keen to taste it, try it at Kak Midah Laksa & Laksam Terengganu in Kuala Terengganu! For another enticing option, visit the Food Court Abang Long Station 88.
The quintessential keropok lekor from Terengganu is a savoury snack that perfectly embodies the coastal charm of the region. Made from a blend of grounded fish-usually herring, ikan tamban (a type of herring), ikan kerisi (threadfin bream) or ikan selayang (mackerel scad)-and sago flour, this traditional fish sausage is seasoned with salt and rolled into long, cylindrical shapes before being boiled and then, deep-fried to golden perfection. The result is a delightfully chewy and flavourful snack, often enjoyed with a side of spicy chilli sauce that adds a zesty kick. Visit Keropok Lekor Mak Adek in Kuala Nerus for this irresistible treat! For more options, explore Keropok Lekor 008 in Kelulut, Keropok Mengabang Tapah in Bandar Permaisuri Terengganu, Keropok Lekor Adik Beradik, Keropok Lekor Bukit Tok Beng, Keropok Lekor Rusila in Marang, Keropok Lekor Tokku in Kuala Terengganu and Makming Keropok Lekor, where each spot offers a unique taste of this beloved Terengganu delicacy.
Nowhere else will you find a dish as inventive and unique as Terengganu's ketupat sotong. This intriguing dish features steamed squids meticulously stuffed with glutinous rice and then served with cooked coconut milk. The combination creates a harmonious fusion of sweet, creamy and subtly briny flavours on the palate. Locals tend to have ketupat sotong for afternoon tea and it is commonly found during the squid season, which is post-monsoon from April to June. It is a delicacy that may not be widely available in every restaurant, but you can certainly enjoy a delicious plate at Restoran Lempeng in Marang. For more options, consider visiting Kedai Makan Ustaz or Meknoor Nasik Dagang, both located in Marang and each offering its own culinary delights.
A traditional Terengganu delicacy, consider sata akin to fish paté. It is made from finely minced fish, chilli and aromatic herbs. The mixture is then all wrapped with a banana leaf in the shape of a pyramid before sliding onto a skewer to be grilled over a charcoal fire for an added smoky aroma. Sata can be eaten on its own as a snack or accompaniment with rice and other dishes. This particular stall in Kampung Ladang Tok Pelam crafts exceptional sata and is conveniently located not far from the beach. For another superb option, visit Sata Kak Zah in Batu Rakit, Terengganu.
Another grilled delicacy of Terengganu, pulut lepa is a beloved savoury snack made from pounded fish and grated coconut. The blend of sweet and savoury flavours is then rolled in glutinous rice. Shaped like a sausage, it's then carefully wrapped in banana leaf and grilled over a charcoal flame for that distinct aroma and flavour. You may be pleased to know that the very same stall in Kampung Ladang Tok Pelam offering sata also serves pulut lepa, allowing you to enjoy both delicacies in one visit. For more culinary adventures, try Pulut Lepa in Kg Ladang or Pulut Lepe on Jalan Pejabat Kuala Terengganu. If you happen to be in Dungun, don't miss out on scrumptious offerings at Kedai Kopi Kuala as well.
This vibrant two-layered dessert is a feast for the eyes, though the name lompat tikam menacingly translates to 'jump and stab'. Perhaps it was to hint at how delicious the snack is that people had to stab a fork through for a portion quickly! Made from coconut milk and rice flour, the base gets its colour (and sweet fragrance) from pandan leaves, while the top is white in contrast. Served with gula Melaka (palm sugar syrup), experience this refreshing dessert at the celebrated Kedai Makan Wan Sabil and explore a diverse selection of traditional treats at the lively Bazaar Kuih Tradisional Gong Kapas.
Photo Credit: @pudingraja.kualaterengganu (Instagram)
Fashioned after dome-like, three-pointed stars, this sweet and sticky snack would pique anyone's curiosity. Spoiler alert: They're delicious! Mas sejemput gets its name from the way it is prepared, which is almost similar to pancakes. The cook would pour an egg yolk mixture into a flat pan to make a thin layer before quickly pinching the cooked piece at the sides into its shape with all five fingers. The technique for the last step is called sejemput. Head to Pasar Batu 6 in Kuala Terengganu for a packet of these irresistible snacks. For a cultural experience, visit Kampung Budaya Terengganu, where you can also find lompat tikam.
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It is all in the name. Jala (net) mas (gold) is a delicate dessert made from a generous combination of duck egg yolks and sugar. To create this intricate golden net, the mixture is strained through a colander into a pot of hot syrup to harden. Behold the majestic jala mas, its form crisply defined yet yielding to a syrupy softness that defies the fork, best enjoyed amidst the cultural tapestry of Kampung Budaya Terengganu and the bustling markets of Pasar Batu 6 in Kuala Terengganu.
Photo Credit: @cikcahayabelahanjiwa (Instagram)
Options are aplenty in Terengganu. Whether you find yourself craving a sweet or savoury snack, bekang is the solution to both. This soft, fluffy rice cake is made from rice flour and eggs and then cooked in special moulds to achieve its plump shape. You can also opt for the savoury white sauce, which is a fragrant combination of coconut milk, rice flour, ginger and shallots-or the sweet brown sauce-a classic mixture of palm sugar and rice flour. Indulge in its exquisite variations, artfully wrapped in pyramid-shaped banana leaves to enhance its allure. Available at Bekang Tradisional Hujung Tanjung (Pok Weil), Pasar Besar Chukai and Pasar Batu 6 in Kuala Terengganu.
A traditional Terengganu pastry, Qasidah is a sweet dough made from flour, coconut milk, eggs and sugar, with added pandan leaves for a boost in aroma and taste. The mixture is slowly cooked in a brass pot until it hardens into a dough. Once cooled, it is fitted into flower-shaped moulds to achieve its gorgeous appearance. For the final touch, caramelised fried shallots are sprinkled on top.
Akok is a dense and sweet cake made from a mixture of eggs, thick coconut milk, flour and palm sugar. The batter is then poured into small, cylindrical moulds and cooked in a brass pot until it achieves its golden brown wrinkled texture. While it may look similar to bekang, akok is best described as a hybrid between a kuih bakar and an egg tart. Experience the unique akok from Kampung Rhu Rendang in Marang, a delightful fusion of kuih bakar and egg tart. Explore other tempting options such as Akok Dan Bahulu Warisan Kak Siti, Kuih Bakor Asap Kelong in Kg Padang Tengir, Manir, Akok Tembaga in Ladang Tok Pelam, Akok Rare in Bukit Guntong and Pasar Batu 6 in Kuala Terengganu.
A cousin of the more famous pineapple tarts, tart nangka (or jackfruit tart) is a delicate pastry with a doughy bread-like exterior. At its heart is pureed jackfruit cooked with sugar, flour and butter. Together, it becomes a fragrant and slightly chewy snack with a hint of tropical fruitiness. Whether you try it on the spot or buy some as souvenirs, Jelira Rasa Kita Tart Nangka Tradisional in Kuala Terengganu will not disappoint.
Photo Credit: @pastrylab.my (Instagram)
Despite sharing the name, akok berlauk is nothing like the akok mentioned earlier. It is best described as a savoury sponge cake filled with shredded beef that has been stir-fried with onions and shallots. The addition of meat gives akok berlauk a hearty flavour, combining sweetness and spices. As delicious as it sounds, akok berlauk is typically served on special occasions among the locals. You can savour this delectable treat at Kedai Az Zahrah in Kuala Terengganu or indulge at Gerai Kuih Gong Kapas, also located in Kuala Terengganu.
Terengganu's coastal cuisine is boundless and one of the best ways to enjoy the region's fresh fish, prawn, crab and squid is to have them coated in seasoned flour and then deep-fried until golden brown. The whole fish is deep-fried for the Ikan Celup Tepung, while the Sotong Celup Tepung is prepared with the squid cut into bite-sized pieces. Prepare to indulge in dishes complemented by a tantalising chilli sauce, perfect as delectable sides at Warung Pok Nong, Warung Adik Beradik, Celup Tepung Wafiy, Firdausy and Celup Tepung Nizam. For an exceptional culinary experience, don’t forget to also check out Warung Pok Nong which comes highly recommended.
Photo Credit: Beautiful Terengganu
Now this is a breakfast you don't see every day. Pulut Nyior is glutinous rice cooked in salt and coconut water. Once the rice has cooled, it's scooped into big balls and topped with roasted uncooked rice and freshly grated coconut. Indulge in a symphony of flavours with a side of grilled or salted fish at Kedai Pulut Ikan Bakar Takir, nestled near the enchanting Takir Beach and Pasar Batu 6, Kuala Terengganu.
While the Spanish may have churros either powdered with cinnamon sugar or dipped in chocolate, in Terengganu, there is the kayu keramat version, where deep-fried bread dough sticks remain a favourite breakfast item that come in various ways to enjoy. Dunk it in coffee for a surprising savoury twist alongside a dash of bitter and acidic notes. Alternatively, dip it in curry for a richer burst of flavour or slice it in half and spread it with butter for a crispy alternative to your usual toast. Kayu Keramat Kak Yah, Kayu Kamat Tarik Ru Rendang and Roti Binjai Legend at Lot 7012 Kampung Buluh are all hot spots that serve them best: hot and fresh.
Photo Credit: Beautiful Terengganu Malaysia (Facebook)
Unlike the dodol one might commonly find in souvenir shops, dodol palas is a traditional Terengganu snack that is harder to find these days. The sticky and sweet toffee-like treat is made from palm sugar and is distinguishable by its larger wrapping of smoked fan palm leaves. The latter makes a huge difference as the aroma creates a harmonious flavour profile with the dodol's rich creaminess. Taste the difference with a batch made by zupoqqu Dodol Daun Palas & Manisan and Pasar Payang.
Photo Credit: Amazing Terengganu
To truly eat like a local, one needs to have a taste of nisan nyor, also known as nisan kerek in Terengganu. Best described as a palm sugar treat, nisan nyor is a traditional recipe that has been passed down for generations. It is made from a unique blend of 70 per cent nira juice (palm nectar) and 30 per cent sugar and stirred manually over a wood fire. As this delicacy may not be found outside Terengganu, make sure you don’t miss an opportunity to have a taste at Pasar Payang and Gerai Kuih Gong Kapas in Kuala Terengganu before you leave!
Photo Credit: Beautiful Terengganu
Traditionally enjoyed by the older generation, especially during the monsoon season, tonyoh ubi kayu is made of shredded steamed yellow tapioca and topped with grated coconut. The result is a soft, chewy and slightly sweet snack that is best enjoyed when served hot. Hadapan Mardi Manir and Kedai Makan Anjung Selera in Besut are amongst the top spots to purchase this delicacy.
Rojak kateh is one of the most popular Terengganu delicacies. Chewy in texture and sour and spicy in taste, it features cow's leg meat (and sometimes tendon) that has been boiled with peppered vinegar for several hours. Due to its laborious cooking process, this highly sought-after delicacy remains a favourite even among the locals. Fortunately, Rojak Kateh Madu Dapur Arang in Kuala Berang offers a generous and delicious portion throughout the year. You can also find it at Gerai Kuih Gong Kapas and Pasar Batu 6 in Kuala Terengganu.
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