I would like to share some good things about Malaysia.
Malaysia may be a country as spectacularly varied because of its people and wildlife.
Peninsular Malaysia extends south from Thailand to Singapore and Indonesia, and mixes the least difficult of every one of the three: Superb beaches and idyllic islands (try the Perhentians for diving and clean sand, Langkawi and Tioman for resorts); diverse cultures – Dutch-, Portuguese- and Chinese-influenced Melaka, colonial Georgetown and therefore the tea plantations of Cameron Highlands, richly Muslim Kota Bharu, bustling Kuala Lumpur; and superb food.
Over the South China Sea, Malaysian Borneo (Sabah and Sarawak) boast mountains, rainforest, orang-utans, more great diving and interesting tribal longhouse villages.
1. Meet the locals during a tribal longhouse – explore tribal Sarawak, Borneo
2. Swim with turtles – explore the underwater world of Sipadan
3. Hire a car for a self-drive adventure around Peninsular Malaysia
4. Dive the reefs and relax on the beaches of the Perhentian Islands
5. Try Nyonya cuisine and roam colonial streets in Penang
6. Hike around the tea plantations of the Cameron Highlands
7. Climb Mt Kinabalu, Malaysia’s highest peak
Hawker markets offer opportunities to undertake a spread of dishes from the various stalls ranged around a central seating area; order enticing-looking treats from any stalls, take them to your table and tuck away.
Only eat with your right hand. Especially outside urban areas, and more so within the conservative Muslim north, dress respectfully – cover shoulders and legs.
When to travel to Malaysia
Malaysia is hot and humid year-round the ‘rainy season’ sees only a nominal increase in precipitation, except on the East Coast of Peninsula Malaysia, when November-February sees heavy downpours.
The fasting time of Ramadan (the ninth month of the Muslim schedule) may restrict transport choices and see a few cafés close during the daytime.
Malaysia has a complete range of accommodation, from campsites, hostels and tiny guesthouses to hotels.
More intriguing options include homestays and old British-era colonial rest houses the prospect to remain during a traditional tribal longhouse in Borneo shouldn’t be missed.
Malaysian food & drink
Malaysian food is nearly universally superb.
Chilli, coriander, tamarind, lemongrass, fish paste coconut milk, and mint flavor many dishes, with seafood and chicken key staples (plus pork in Chinese communities).
Rice (nasi) and noodles (mee) are the carb sections of each meal, but the variations in each are stupendous.
Post for local dishes: The Nonya cooking of Penang and Melaka mixes Thai, Chinese and Indian impacts – a home-made laksa (coconut curry noodle soup) is hard to top.
Tea and occasional share the honors in drinking stakes; alcohol is out there but not as broadly consumed outside the large cities as in neighbouring Thailand or Singapore.