The best of Malaysian food is more likely to be found at zinc sheet-roofed roadside stalls than in a swanky restaurant festooned with chandeliers.

Whether it is nasi lemak, char kway teow or sup kambing, foodies are willing to travel miles and sweat it out at a plastic table by an open drain for their favourite local grub. Even late-night revellers dressed to their nines have no qualms about slumming it in pursuit of the fiery "wok-hei" aroma or the crisp-yet-fluffy roti canai.