🇲🇾 Direct import from Malaysia

Malaysian food wholesale importer in Spain, Portugal and France

Over 420 authentic references from Malaysia. Curry laksa, rendang paste, belacan, palm oil and the ingredients of a cuisine where three great cultures — Malay, Chinese and Indian — come together.

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🍜 Curry laksa

🦐 Belacan

🥥 Rendang

🌴 Palm oil

Our product categories

Malaysia is a unique cultural crossroads: Malay, Chinese and Indian coexist in every market, every street and every kitchen. We import the best of this triple culinary heritage.

🍛

Curry pastes and rempah

Laksa curry paste, rendang paste, rempah (fried spice blend), Nyonya curry paste and Sabah black curry paste. The aromatic bases that define Malaysian cuisine in all its variations.

LaksaRendang RempahNyonya

🦐

Belacan and fermented products

Belacan (fermented shrimp paste from Penang), petai (fermented stink beans), tempoyak (fermented durian paste) and cincalok (fermented small shrimp from Melaka). The fermented soul of Malaysian cuisine.

Belacan PenangCincalok Petai

🌴

Palm oil and coconut

Virgin red palm oil, MCT coconut oil, thick coconut milk from Kelantan and gula melaka palm sugar. Malaysia is the world's second largest palm oil producer with the most stringent RSPO standards.

Red palm oilGula melaka Kelantan coconut

🍜

Malaysian noodles

Mee (yellow wheat noodles), bihun (thin rice noodles), kuey teow (wide rice noodles) and mee hun (vermicelli). The base of iconic dishes such as char kway teow, mee goreng mamak and laksa.

Kuey teowMee Bihun

🌿

Spices and daun pandan

Daun pandan (pandan leaf), bunga kantan (torch ginger flower), serai (Malaysian lemongrass), galangal, fresh turmeric, curry leaf and mamak spice blends for Malaysian Indian restaurants.

PandanBunga kantan Curry leaf

🍡

Nyonya snacks and sweets

Kuih (Nyonya pandan and coconut pastries), ondeh-ondeh, Sarawak prawn crackers, kaya (coconut and egg jam) and teh tarik powder. The sweet and crunchy flavours of Peranakan culture.

KayaKuih Prawn crackersTeh tarik

Laksa and the cuisine of three cultures

Malaysia is perhaps the most gastronomically diverse country in Southeast Asia. Malay, Chinese and Indian sit at the same table with complete naturalness. The result is a unique fusion cuisine where every city has its own version of laksa, its nasi lemak and its roti canai. To cook authentic Malaysian food you need ingredients from all three traditions.

Penang

Penang asam laksa

Sour mackerel and tamarind broth. No coconut, intense and spicy. The most famous laksa in the world

Kuala Lumpur

Curry laksa

Coconut and curry base with prawns, tofu and noodles. The most internationally widespread version

Sarawak

Sarawak laksa — Borneo

Its own aromatic paste with sambal belacan, coconut and thin noodles. Unique to the island of Borneo

Johor

Laksa Johor

Made with spaghetti instead of rice noodles, a legacy of the sultan who travelled to Europe

Melaka

Nyonya laksa — Peranakan

Heritage of the Peranakan Chinese. Coconut broth with shrimp paste and lemongrass

Three cultures, one cuisine

🌙

Malay cuisine — Masak Melayu

Rendang, nasi lemak, satay and gulai. Coconut, lemongrass, belacan and galangal. The foundation of everything. Islamic influence with deep halal roots.

🏮

Malaysian Chinese cuisine — Cheena

Char kway teow, wonton mee, bak kut teh and Ipoh dim sum. The Cantonese, Hakka and Hokkien arrived centuries ago and never left.

🪔

Malaysian Indian cuisine — Mamak

Roti canai, nasi kandar, fish head curry and teh tarik. The Tamils from South India created a cuisine of their own that exists nowhere else in the world.

🌺

Nyonya cuisine — Peranakan

Chinese-Malay fusion of Melaka and Penang. Laksa, ayam pongteh and kuih. The most sophisticated and complex cuisine in the country.

Peninsular Malaysia and East Malaysia

Malaysia is divided into two parts separated by the South China Sea: the Peninsula (with Kuala Lumpur, Penang and Melaka) and East Malaysia (Sabah and Sarawak in Borneo). Each part has its own cuisine, its own ingredients and its own unique specialities. We import from both.

🏙️

Kuala Lumpur and Selangor

The gastronomic heartland. Curry laksa, bak kut teh, Cantonese dim sum, nasi lemak from Jalan Ipoh and the country's finest mamak roti canai.

🌊

Penang — Pearl of the Orient

Malaysia's gastronomic capital. Asam laksa, char kway teow, Line Clear nasi kandar, cendol and the country's best belacan. UNESCO Heritage.

🏛️

Melaka — Historic city

Birthplace of Nyonya Peranakan cuisine. Cincalok, Melaka asam pedas, chicken rice balls and the most elaborate kuih in the entire country.

🌿

Sabah and Sarawak — Borneo

Sarawak laksa, Sabah raw fish hinava, artisan prawn crackers and virgin red palm oil from RSPO-certified plantations.

Map of Malaysia showing AsiaFoods sourcing regions

How we work with you

Specialists in Malaysia's triple gastronomy so your kitchen reflects the unique cultural richness of this country.

Halal certification available

Many of our Malaysian references carry JAKIM Halal certification (the Malaysian authority), essential for establishments serving Muslim customers.

Permanent stock

Regular direct imports from Kuala Lumpur and Penang. The highest-turnover references always available at our 4,500 m² logistics platform.

Malaysian cuisine specialist

Expert guidance on all three culinary traditions: Malay, Chinese Malaysian and Indian Malaysian. Team training with a focus on Nyonya and mamak cuisine for distinctive projects.

24–48h delivery

Own refrigerated fleet covering the entire Peninsula within 24h. Islands in 48h. Temperature-controlled for dry, fresh and frozen goods.