Long before Malacca was on the UNESCO list, it was once the "Great Entrepôt"—a humid, high-stakes clearing house for the world’s most coveted ingredients. Here, the monsoon winds brought the bounty of the Moluccas Spice Islands and a collision of global influences that fused to create a flavour profile you won't find anywhere else on Earth. Our feasting tour of 15+ tastings invites guests on a culinary experience led by our team of professional foodie guides. Before we get started, our tour reflects the local cuisine and the limitations of street food vendors means we unfortunately cannot cater for every dietary restriction. Here's an honest appraisal for the tour so no-one is disappointed: ✖️Unsuitable for vegetarians sorry, as there are 3-4 less tastings due to limited alternatives at some vendors. ✖️ Unsuitable for severe allergies, halal or celiac diets, due to risk of traces and cross-contamination. If you are feeling adventurous for a foodie journey, read on!

Malacca was a place where fortunes were made and empires were toppled over a handful of cloves and nutmeg. Today, that history isn't just in the museums; it’s simmering in the pots of the city's backstreet kitchens. We begin opposite the stilted timber houses of Jalan Kampung Morten, starting the culinary engine with a roti john - a local omelette sandwich born of street-side genius. Alongside is the legendary asam pedas; this sour-spicy tamarind fish stew is Malacca in a bowl: sharp and stained deep red by the chilies that arrived when the Spice Route converged with the Silk Road.

At the Mamak eateries of the Indian-Muslim community, expect the rhythmic clatter of teh tarik pulled tea being thrown through the air, served alongside mutton soup, and roti canai - the flakiest, most addictive flatbread known to man. We then track the scent of charcoal to an institution for claypot chicken rice, where the rice at the bottom is scorched to a perfect salty crunch, paired with the funky, fruit-salad chaos of rojak buah. We’ll slip into a Chinese kitchen to watch ham chim peng bean buns bobbing in a giant, bubbling wok of oil, before landing at a decades-old seafood eatery. This is where the heavy lifting takes place: lala clams in a gingery broth, salt and pepper prawns, smoky otak-otak (fish cake steamed in coconut leaves), and skewers of chicken satay kissed by the flames.

We’ll pass the towering Church of St. Francis Xavier and the weathered stones of Bastion Victoria, remnants of the colonial era. We’ll pause for a cold beverage before walking along the beautiful UNESCO Riverside.

Toss your fork over Portuguese-style grilled fish, mopped up with crusty pão benggali, a direct link to the Eurasian families who have called this coast home for 500 years. The finale is a refreshing spoon-dive into a bowl of cendol—a mountain of shaved ice and green jelly drenched in smoky gula melaka palm sugar. This is Melaka. It’s a global food destination rooted in its history as the world’s most vital trading port. We finish where it all began: the Dutch Red Square, under the terracotta glow of the Stadthuys. Between bites, this is the ultimate way to see the city through the lens of food. We don't do small portions; we do deep flavours. Come hungry!