The vibrant street food culture remains an integral part of the nation’s identity and food security, but mounting concerns over its nutritional quality warrant greater policy attention alongside long-standing food safety issues, according to a new study by the Khazanah Research Institute (KRI).
In its report, Street Food in Malaysia, Part I: Nutritional Concerns and Policy Considerations, researchers Teoh Ai Ni and Nik Syafiah Anis Nik Sharifulden argue that while street food supports livelihoods, tourism and cultural heritage, many popular offerings are high in fat, sugar and salt, potentially contributing to the country’s rising burden of obesity and diet-related non-communicable diseases (NCDs).
The report notes that street food has become a staple of the Malaysian diet due to its affordability, convenience and widespread availability across all income groups, particularly in urban areas where demand for out-of-home meals is high. It also plays a vital socioeconomic role by creating employment opportunities, supporting local economies and preserving Malaysia’s multicultural food heritage.
A cornerstone of Malaysia’s food system
Street food encompasses a broad spectrum of offerings, from traditional hawker stalls and roadside kiosks to mobile food trucks and night market vendors.
According to the Department of Statistics Malaysia’s Economic Census 2023, permanent food stalls and hawkers account for 41% of all food service establishments in the country, although the actual number is likely much higher as mobile and temporary vendors are excluded from official statistics.
The researchers said street food continues to play a crucial role in ensuring affordable food access while serving as a community gathering point and a key attraction for culinary tourism. Traditional dishes such as nasi lemak, roti canai and teh tarik have become cultural ambassadors, with Malaysia even nominating its “Malaysian Breakfast Culture” for UNESCO recognition.
High fat, sugar and salt remain key concerns
Despite its cultural and economic importance, the report found that many street food items contain medium to high levels of saturated fats, sodium and added sugars.
Deep-fried foods dominate the street food landscape due to their lower preparation costs, appealing taste and longer shelf life. Processed meat products commonly sold by street vendors, including sausages, burger patties and nuggets, also contribute to elevated saturated fat intake.
Street desserts present another concern, with 93% of sampled products containing medium to high sugar levels because of extensive use of added sugars. Popular treats such as kuih, banana fritters, popcorn and apam balik ranked among those with the highest sugar content.
Meanwhile, sodium levels remain high across many street food categories, including fried noodles, noodle soups, rice dishes and processed snacks. The widespread use of sauces and condiments further increases salt consumption, the report said.
The researchers also observed that social media trends have amplified demand for indulgent and visually appealing street foods, while healthier alternatives remain comparatively less popular and less visible.
Nutrition overlooked in current policies
While food safety regulations governing street food are relatively well established, nutritional quality receives far less regulatory attention.
Current food handler training programmes focus primarily on hygiene and contamination prevention, with little emphasis on preparing healthier meals or reducing unhealthy ingredients. Unlike packaged foods, street food is also exempt from mandatory nutrition labelling requirements, making it harder for consumers to assess healthier options.
The report acknowledges that regulating street food nutrition is inherently more challenging because of the informal nature of the sector, where recipes, cooking methods and ingredient composition vary significantly between vendors.
Education and consumer demand key to healthier street food
Rather than imposing burdensome regulations, the researchers recommend a balanced approach centred on education and gradual behavioural change.
Among the proposals are expanding mandatory food handler training to include nutrition modules covering healthier cooking techniques, ingredient reformulation and the use of fresh produce. The report also highlights Singapore’s “Siu Dai by Default” initiative as a practical example of helping hawkers reduce sugar content through recipe guidance and simple tools.
The researchers also stress the importance of improving consumer health literacy, arguing that stronger demand for healthier options would encourage vendors to adjust their menus voluntarily. Public health campaigns tailored specifically to the street food environment could make healthier choices more accessible without undermining hawkers’ livelihoods.
Balancing public health and livelihoods
The report concludes that Malaysia’s street food ecosystem requires a more holistic policy approach that integrates nutrition alongside food safety while recognising the sector’s important economic and cultural contributions.
“A double-pronged approach is needed,” the researchers said, combining nutrition education for food handlers with stronger consumer awareness to create sustained demand for healthier street food options.
(The story has a second part)
