Some Pahang Malay food is spicy and hot, but sumptuous due to the liberal use of coconut milk (santan) that gives the typically creamy (lemak) appearance, flavour and texture. But, of course the essential accompaniment of the Malay favourite, sambal, in its many forms will complete any meals with rice. There is a good variety of sambal, ranging from the original chili sambal belacan to straight red-pounded chili sambal.

Sharing much affinity with the culinary styles of the other Malay areas in Malaysia, Pahang Malay cuisine liberally makes use of all or any one of these ingredients: sourish belimbing buluh (Averrhoa bilimbi) , lemon grass, tempoyak (fermented durian), tamarind and flavour enhancers such as daun ketumbar (coriander), daun limau purut (kaffir lime leaf), the fragrant daun kesum (soup leaf) and, of course, the galangal and ginger.

The varieties of Pahang culinary style is quite overwhelming, and savouring each and everyone of the dishes may pose quite a task. However, try to be in Kuantan about the time they have the annual Fruits & Food Festival, you just may be able to sample most of it. Besides Malay, Pahang also offers a wide-range of other ethnic culinary styles, including the various Chinese provincial dishes, Indian, Sikh, and of course western.

PAHANG TREKKER PUBLIC SERVICE ADVISORY:

Although, most visitors would make a beeline for the seafood restaurants and stalls, when in Kuantan, Rompin and Pekan, it is advisable to take note that the seas in these parts, like the rest of Southeast Asia are facing a shortage of many species of favourite fishes. As such, it would be highly beneficial for the sake of mother nature for us to avoid certain species when going on a seafood binge. Check out the guide below (courtesy of the World Wildlife Fund, WWF  & Malaysian Nature Society, MSN's "Save our Seafood, SOS" Campaign.