When people talk about Malaysia, the one topic that can’t be avoided is food. From the nasi lemak to the nasi kandar, Malaysia certainly has some of the most unique dishes in the region and the world. And for the next three months, Malaysians’ obsession with good food unfolds as the 2011 edition of the Fabulous Food 1Malaysia campaign takes off.

The brainchild of the Ministry of Tourism Malaysia, the Fabulous Food 1Malaysia campaign, which is now in its third year, has definitely shone the spotlight on the country’s favourite delicacies.

From the inaugural year’s focus on nasi lemak, Malaysians’ favourite breakfast; laksa, the sour and spicy noodle that recently made it on CNNGo’s best 50 list; and bak kut teh (meat bone tea), it was undoubtedly about the kinds of food loved by all Malaysians.

And last year, the choices were roti canai, a favourite flatbread; chicken rice; and satay, the scrumptious roasted skewers of meat eaten with thick peanut sauce.

This time around, the Ministry seeks to get the whole world salivating over rendang; which is meat in thick gravy that is popular during the festive season; the fragrant rice dish called nasi briyani; and char kuey teow, the flat noodle fry-up that is a staple of night markets and hawker centres everywhere.

And while these foods will take centre stage, also part of the Fabulous Food 1Malaysia campaign will be month-long fine dining in October, which Tourism Minister Dato’ Sri Dr Ng Yen Yen says has lifted Malaysia’s stature as a gastronomy hub.

The Malaysia International Gourmet Festival (MIGF), which runs from 1-31 October and is in its 11th year, involves 28 of the country’s fine-dining restaurants offering up special menus at promotional prices. The menus cover a gamut of cuisines, including authentic Malay, and this, Dato’ Sri Dr Ng says, shows that Malaysian cuisine has reached a global standard. “The traditional idea of fine dining is Western food, but we have our own uniqueness.”

Meanwhile, adding star power to the campaign will be Dato’ Redzuawan Ismail, known the world over as Chef Wan, who will star in a 13-episode ASEAN Heritage Food Trail series that will be shown on Astro Prima in November.

And to cap off the promotion is the December Street and Restaurant Food Festival, which will see the participation of 30 of the country’s best food hotspots. Featuring locals’ favourites such as mee goreng, ayam percik, roti jala and lok lok, among others, you’re promised a culinary experience like no other.

With Fabulous Food 1Malaysia getting bigger and better, each year, the months of October until December are now starting to be known as the time for good food. So get your spoons ready for a gustatory adventure in Southeast Asia’s food haven.

	Mutton rendang
Beef rendang	RENDANG This uniquely Malay dish is most popularly cooked with beef, but is also commonly made with chicken, mutton and also deer meat. The meat is infused with coconut milk by cooking it for hours until the meat has absorbed the liquid and becomes dry. From weddings to the celebration of a newborn, this dish is commonplace come festival time.
NASI BRIYANI Made using fragrant basmati rice, the briyani is mixed in with the meat of your choice, soaking in the sweetness of the meat and gravy to give it an unforgettable texture and flavour. Briyani is popular the world over as part of Middle Eastern cuisine, but the Indian influence on local cooking has made the Malaysian briyani a unique culinary experience.	Briyani rice
Char kuey teow	CHAR KUEY TEOW Malaysia’s favourite hawker dish, char kuey teow is made of flat noodles that have been fried in a wok with a mix of fresh prawns, cockles and vegetables. Widely considered a Chinese dish, it is popular for being a quick lunch that packs a punch.