The Malaysian Food Festival at SKY, The Residency Towers, Chennai, running from February 18 to March 1, is nothing short of a culinary passport to Kuala Lumpur. Curated by Chef Fitri, born and raised in the heart of Malaysia’s capital, the festival brings smoky grills, fiery sambals, and bold, soulful flavours to Chennai’s skyline.

Ambience – Perched atop the Residency Towers, SKY offers a rooftop dining experience that feels both cosmopolitan and romantic. The skylit setting, with panoramic views of the city, makes for a perfect backdrop to taste dishes that are as vibrant as the view itself. The atmosphere is chic yet warm, echoing the spirit of Malaysian hospitality.

Starters
The journey begins with a medley of small plates that set the tone for the evening:

 

  • Indonesia Gado-Gado bersama kuah kacang – a mix salad with peanut sauce, crunchy and refreshing.
  • Roti Jala Kuah Kacang – delicate bird nest pancakes paired with vegetable curry.
  • Cendawan bakar bersama lada hitam – grilled king oyster mushrooms with black pepper sauce, smoky and earthy.
  • Pulut Panggang – glutinous rice wrapped in banana leaves, a fragrant bite of tradition.
  • For non-vegetarians, highlights include Otak-otak (spicy grilled fish cake), Kepak Ayam bakar madu (honey roasted chicken wings), and the ever-popular Satay Ayam/Satay Kambing bersama kuah kacang – skewers kissed by fire, dipped in luscious peanut sauce.

 

Main Course – Chef Fitri’s signature style shines here:

 

  • Rendang Daging – the royal beef stew, slow-cooked with coconut milk and spices, rich and deeply comforting.
  • Udang Masak lemak cili api – prawns simmered in coconut milk with a fiery kick.
  • Ayam masak merah – chicken in red chili sauce, bold yet balanced.
  • – Malaysia Nasi Lemak – the national dish, coconut rice with sambal, anchovies, peanuts, cucumber, and egg, a plate that embodies Malaysia’s culinary soul.
  • Vegetarians are equally indulged with Char Kway Teow udang/tofu/paneer – smoky fried flat noodles, wok-tossed to perfection. Terung berlada (eggplant in chili sauce), Tahu lembut Kukus bercili (silken tofu with soy and chili), and Sawi Pak Choy bersama sayur campur (stir-fried pak choy with mixed vegetables).

 

Street-Style Specials – The festival also celebrates Malaysia’s street food charm:

  • Klasik Malaysia rojak buah – fruit salad with spicy palm sugar.
  • Kerabu kangkong – spinach tossed with ginger and coconut.
  • Tahu sumbat – fried tofu pockets stuffed with bean sprouts.
  • Pisang Goreng Ranggup – banana fritters with dark spicy sauce.
  • Popia Goreng – crispy spring rolls with chili sauce.
  • Kerabu udang – prawn salad with honey chili sauce.

No Malaysian feast is complete without sweets: For desserts try the,

  • Onde-onde – pandan-flavored dough balls bursting with palm sugar.
  • Bubur Jagung manis – sweet corn porridge, comforting and homely.
  • Kuih keria bersama gula melaka – sweet potato donuts glazed with palm sugar.
  • Cendol – shaved ice with pandan jelly, coconut milk, and palm sugar syrup.
  • Air Batu Campur (ABC) – a riot of textures with rose syrup, coconut jelly, corn, and nuts over ice.
  • The Malaysian Food Festival at SKY is more than a menu, it’s a burst of flavours on one plate. Chef Fitri and his team along with Soul on a Plate, have crafted a dining experience that balances authenticity with artistry. From the smoky rendang to the refreshing rojak, every dish tells a story of Malaysia’s diverse culinary heritage. Paired with SKY’s rooftop ambience, it’s a festival that Chennai’s food lovers should not miss.

When: February 18 to March 1, 2026.
Where: Malaysian Food Festival at SKY, The Residency Towers, Chennai.