Johor Laksa is an original recipe found here. Known locally as Laksa Johor, it is totally different compared to other varieties of Laksa found in other states. The Laksa Johor, done true southern style, serves Spaghetti noodle instead of the usual round, yellow noodle and is steeped in a thick fish gravy in coconut milk.  The basic accompaniments are sliced onions, fresh herbs such as Daun Selasih, julienne Cucumber, and ‘Choy Pou’ which are Chinese chopped and salted pickles of radish, served with lots of Belacan Sambal and the juice of half a Lime.  

Mee Rebus is yet another famous Johorean noodle dish, consisting of round, yellow noodle poured over with a special thick, potato gravy. The dish is garnished with hard-boiled egg, cut fresh green chilli, browned onions and a liberal sprinkling of spicy, crunchy batter cracklings.

Mee Bandung Muar, as its name implies, is from the seaside town of Muar located in Johor. The term ‘bandung’ means anything that is mixed from many ingredients. The base for the gravy is Dried Prawns, Tomato Sauce and Beef Stock. There is an option to break an egg to cook with gravy before it is poured over the round, yellow noodle before it is served. Common ingredients in the dish is Beef Slices, Seafood and Mustard Greens.

Roti Jala, also otherwise known as Roti Kirai or Roti Renjis, is made from a crepe-like batter of flour, eggs, butter and coconut milk. It is coloured yellow with Turmeric and the batter is poured into a mould or cup with tiny holes onto a hot, greased pan, to make it look like netting. Hence the name, Roti Jala, the word ‘Jala’ meaning net. It is served with a rich curry sauce, usually on occasions.

Nasi Beriani Gam is a Biryani rice dish which originated from India, its cooking method similar to Hyderabad Biryani but adapted with spices suited to the Malay palate. The rice is cooked like any other Biryani rice but the pot is sealed when the rice is nearing its fully-cooked stage, thus being called ‘Gam’. In the olden days, the pot was sealed with dough but nowadays it is done with towels or sheets of newspaper.

Ikan Masak Asam Pedas is a hot and tangy stew of fish, usually Mackerel. The sourness comes from Tamarind and the sauce is made spicy with Chilli. The stew is served with Tomatoes, Okra and Vietnamese Coriander Leaves or Daun Kesum.Other types of typical Johorean food are Satay, Rojak Petis, Otak-Otak, Kuih Sirat, Pisang Salai, Pandaran, Gimpi, Tauhu Bakar, Mee Soto, Pecal and of Javanese influence, Lontong, Nasi Ambang and Bontrot. The Selasih Malay Restaurant serves a substantial variety of the dishes mentioned above, together with specialties from other parts of Malaysia.