Fresh steamed fish such as white pomfret and cod in soya sauce, are immensely popular during Chinese dinners.

An expensive Chinese delicacy served during festive celebrations and whenever one feels like splurging. In some recipes, shark's fin is cooked in chicken broth with scallops, meat pieces and bean vermicelli.

Satay celup is said to have originated in Melaka where diners dunk skewers of seafood, meat, dim sum and vegetables into a pot of boiling sauce made from peanuts and other spices, much like a 'satay steamboat'.

Treat yourself to a traditional Chinese breakfast of dim sum (dumplings) which literally means 'touching your heart'. Dim sums come in different shapes and sizes and are served deep fried, steamed or boiled. Pick from a selection on the menu or from passing trays and wash it down with hearty Chinese tea.

Flat noodles fried with bean sprouts, fresh prawns, cockles, eggs and chillies. In Melaka, char kway teow is complemented with a dark, sweet sauce. Commonly found in coffee shops and food courts all over Melaka.

Dry or soupy noodles complemented with minced meat wrapped in a flour-based skin, barbecued pork slices and vegetables.

Rice cooked with chicken stock and shaped into balls is a unique Melakan specialty. It is accompanied by roasted or steamed chicken, soup and a mixture of chilli and ginger paste. Hainanese Chicken Rice is exactly like the above fare but not shaped into balls.

A popular Malaysian Chinese hawker dish, roast pork rice, served with vegetables, egg strips, soup, thick, sweet sauce and of course, delicious roast pork. Non-pork fans can also order roast chicken rice or try the delectable roast duck rice.

A popular broth made from herbs, spices and boiled together with pork bones for many hours. It is often served in a clay pot with various parts of pork, mushrooms, lettuce and dried tofu and commonly eaten with rice or strips of fried dough called 'yow char kwai'.

Fried egg and oyster omelette served with or without chilli sauce and garnishing. A local favourite during dinner and supper hours.

Yong Tau Foo is essentially vegetables and tofu stuffed with fish paste and served with fish balls and wantans in a chicken broth. It is often eaten as it is or served with a variety of noodles.