Malaysia
After 30 years, this Aussie-designed resort is still one of Asia’s best
Malaysia’s magical Datai resort is woven into its jungle landscape, thanks to the late, great Australian architect Kerry Hill.
- by Belinda Jackson
An expert expat’s tips for Sarawak, East Malaysia
Bako National Park is a great place to see animals in their natural environment, only 30 minutes north of Kuching, says this monkey-loving expat.
- by Belinda Jackson
What is assam laksa? This Malaysian dish is not like other laksas
Malaysia's assam laksa is based on a pungent, fishy broth which has a fair whack of tamarind to give it that signature sour tang.
- by Ben Groundwater
Kuala Lumpur food tour covers city's many cuisines: Arrive with an empty stomach
A food tour of Kuala Lumpur offers commando dining. No tablecloths, silverware or fawning waiters, just dishes to drool for.
- by John Borthwick
Airport review: Kuching International Airport, KCH, Borneo, Malaysia
The food may be better outside this airport, there's not much to buy and the toilets are scary. But this airport boasts fantastic staff.
- by Belinda Jackson
Hotel review: Anantara Desaru Coast Resort & Villas, Malaysia, is a great value, quality five-star resort
Bin the Bintang. Blank the beach braidists. Bid ta-ta to the Kuta tattooists. The next Nusa Dua (well, near enough to it) is here.
- by Anthony Dennis
An expert expat’s tips for Kuala Lumpur, Malaysia
The cocktail bar scene in KL is booming with a new spot opening nearly every week.
- by Belinda Jackson
Airport review: Penang International Airport
Malaysia's third busiest airport – after Kuala Lumpur and Kotu Kinabalu – is 16 kilometres from the centre of George Town.
- by Belinda Jackson
Langkawi, Malaysia travel guide and things to do: Nine highlights
This island is home to tropical forest, abundant wildlife and stunning places to swim.
- by Belinda Jackson
What is char kway teow? Where to find the best of the Malaysian noodle dish
Trigger warning: we're going into contentious territory to look at the origins of this dish.
- by Ben Groundwater