Malaysian Food Street at Resorts World Sentosa (with 2 featured recipes)

Since January 2012, Malaysian Food Street at Resorts World Sentosa has been indulging visitors with a mouth-watering plethora of Malaysia’s flavourful hawker fare.

Stalls whipping up dishes from around the Peninsula include KL Claypot Rice and Klang Bak Kut. There are over 20 stalls, some of which are halal-certified, such as the Kampung Nasi Lemak stall ($5-$6.50) and the Roti Canai & Nasi Briyani stall (under $7.50). Penang Char Koay Teow has consistently been the bestselling dish.

To keep things exciting, there’s the monthly special. The featured dish is available only throughout that particular month. Last month in September, Durian Chendol ($4.50) took centre stage. Thick and creamy durian puree crowns the standard dessert of shaved ice with red beans, green jelly, coconut milk and palm sugar. The green chendol jelly found in this Malaysian dessert is made from scratch here. This dish evoked memories of RWS’s annual Durian Fest –nothing quells durian cravings like it does.

Duck Satay ($13 for 10 sticks)

This October, guests to Malaysian Food Street are in for a special treat. If you find chicken, pork and beef satays too “mainstream”, the duck satay may come as a delightful diversion. I’m not an ardent fan of duck meat, but this duck satay is one of the best satays I’ve had, so juicy and succulent. Chunks of duck meat are marinated overnight with turmeric, onion, garlic, lemongrass, salt and sugar before they are barbecued over charcoal fire still slightly charred. The duck satay is paired with a specially concocted sauce made of crushed peanut and fresh pineapple puree. This is a must-try!

Ah Mei Hokkien Prawn Mee ($6.50)*

The tasty nuances of the Ah Mei Hokkien Prawn Mee grasps me instantly. The rich and flavourful broth is a showstopper, which goes through a tedious process of preparation. Crushed prawn shell, pork bones and ground dried chilli are boiled for three hours. I got to learn that like other crustaceans, the shell of the prawn actually contains most of the flavonoids. Pre-frying the shells before adding them into the soup to boil actually helps to create a more robust prawn fragrance for the broth. To serve, the broth is poured into a bowl containing kang kong, bean sprouts, prawn, hard-boiled egg, pork rib, vermicelli and egg noodle. This is one of my favourite dishes from Malaysian Food Street!

Malacca Chicken Rice Ball ($5)*

One of Malacca’s signature dishes, the bite-sized Chicken Rice Balls is paired with juicy and tender steamed chicken. Making these rice balls is no easy feat as it requires a high level of skill and temperature control to ensure that the grains of rice adhere together without coming across as mushy.

The chefs from Malaysian Food Street generously shared the recipes for the Penang Lim Brothers’ Char Koay Teow ($5.50) and Jalan Alor KL Hokkien Mee ($6.50).

Unlike the Singapore Char Koay Teow that’s usually cooked using thick dark soya sauce resulting in a darker and sweeter dish, Penang Char Koay Teow at MFS is cooked with light soya sauce, resulting in a slightly saltier a lighter coloured dish. The dish incorporates fresh ingredients like prawns, Chinese sausage, pork lard, bean sprouts and cracked egg, accompanying thin flat rice noodle.

The secret to Mdm Helem Lem (owner of the famous Jalan Alor KL Hokkien Mee)’s hokkien mee recipe is the proportion of light and dark soya sauce that’s added to the noodles when stir-frying. The trick is to achieve a delicate balance between the salty flavour imparted by the light soya sauce and the sweetness imparted by the dark soya sauce. The noodle is served with a homemade chilli belachan (shrimp paste) dip. Noodles used in this dish are custom made solely for MFS only. You can use other types of egg noodles to cook at home.

(Recipe) Char Koay Teow
Serves 1

- 200g Koay Teow (flat rice noodle)
- 35g bean sprouts
- 5g local chives, cut
- 5g garlic, chopped
- 5g chilli paste
- 35g fresh prawns, peeled
- 15g Chinese sausage
- 1 egg
- 30ml pork oil
- 20ml premium soya sauce
- (Optional) a dash of fish sauce and pepper

1. Heat up the pork oil in the wok, then add in the chopped garlic and prawns.
2. Stir-fry until fragrant, then add koay teow and bean sprouts and stir-fry for 1 minute.
3. Add in chilli paste and premium soya sauce and stir-fry until well coated, then add Chinese sausage and chives.
4. Lastly, add in the egg and cook until egg is well done before serving
5. Dish out and garnish as desired.

(Recipe) Dai Lok Mee
Serves 1

- 200g Dai Lok Mee
- 25g veg choy sum, cut
- 50g veg round cabbage, cut
- 5g garlic, chopped
- 30g pork oil
- 25g pork loin, sliced
- 35g fresh prawn meat
- 20g brown cuttlefish, cut
- 10g premium soya sauce
- 30g premium dark soya sauce
- 150ml chicken stock (see *ingredients for stock)

*Ingredients for stock:
- 500ml water
- 250g chicken bones
Method: boil and reduce until it is 250ml

1. Heat up wok with pork oil and add in both the cut vegetables, pork slices, cuttlefish, prawn and chopped garlic.
2. Fry till fragrant, then add in chicken stock and dai lok mee.
3. Add in soya sauce and dark soya sauce and simmer till the sauce coats the noodles.
4. Stir well and serve.

Malaysian Food Street
8 Sentosa Gateway, The Bull Ring (Beside Universal Studios Singapore)
Resorts World Sentosa, Singapore 098269

For more information, visit

*Pictures in this post are of tasting portions.