Ramadhan is a time of reflection, togetherness, and, of course, delicious food. As Muslims worldwide observe fasting, buka puasa (iftar) becomes a special moment to break fast with wholesome and nourishing meals. Whether you’re looking for traditional Malaysian dishes, international delights, or healthy meal options, this guide highlights the best menu ideas for Ramadhan 2025.

What is Iftar?

Iftar is the meal that Muslims eat to break their fast at sunset during the holy month of Ramadhan. It marks the end of daily fasting, which begins at dawn (Suhoor) and lasts until Maghrib (sunset prayer).

Top Menu Picks for Buka Puasa (Iftar)

1.Gulai Kawah

Gulai Kawah is a traditional Malay dish that features rich, slow-cooked curry-style stew prepared in a large wok or cauldron (kawah). This dish is a staple at Malay weddings, family gatherings, and special occasions, especially during Ramadhan when served for Iftar (Buka Puasa).

2.ayam masak merah

Ayam Masak Merah is a classic Malay dish featuring fried chicken simmered in a rich, spicy tomato-based sauce. The name “Ayam Masak Merah” translates to “Chicken Cooked in Red Sauce”, referring to the vibrant red color of the dish. It is a popular dish in Malaysia, Indonesia, and Singapore, often served at weddings, festive celebrations, and during Ramadhan for Iftar (Buka Puasa).

3.sambal sotong

Sambal Sotong is a spicy and flavorful Malaysian and Indonesian dish featuring tender squid (sotong) cooked in a rich, aromatic sambal sauce. This dish is a favorite in Nasi Lemak stalls, seafood restaurants, and home kitchens, known for its bold, spicy, and slightly sweet taste.

4.sup tulang merah

Sup Tulang Merah is a rich, spicy, and flavorful bone marrow soup that originates from Singapore’s Indian-Muslim community. This dish is known for its bright red color, tender mutton bones, and savory, slightly sweet tomato-based gravy.

Unlike traditional clear broth soups, Sup Tulang Merah is thick, bold, and packed with spices, making it a favorite among those who love hearty, spicy, and finger-licking dishes.

5.Kambing Golek

Kambing Golek is a Malaysian-style roasted whole lamb that is slow-cooked on a rotisserie spit over an open flame or charcoal grill. It is a staple dish at Malay weddings, festive gatherings, and buffet feasts, especially during Ramadhan for buka puasa (iftar) buffets.

The name “Kambing Golek” comes from:

• “Kambing” – Meaning goat/lamb in Malay.
• “Golek” – Meaning to roll or rotate, referring to the rotisserie-style cooking method.

This dish is known for its crispy golden-brown skin, juicy and tender meat, and rich, smoky aroma.

6.Satay

Satay is a popular Southeast Asian dish consisting of grilled, skewered meat that is marinated, grilled over charcoal, and served with a rich peanut sauce. It is a well-loved street food in Malaysia, Indonesia, Thailand, and Singapore, often enjoyed as a snack or part of a meal.

7.Laksa Johor

Laksa Johor is a unique Malaysian laksa dish that originates from Johor, the southernmost state of Peninsular Malaysia. Unlike other laksa varieties, Laksa Johor is distinctive for using spaghetti instead of rice noodles and features a thick, flavorful fish-based gravy infused with rich spices and coconut milk.

8.Kuih Seri Muka

Kuih Seri Muka is a traditional Malay and Nyonya dessert popular in Malaysia, Singapore, and Indonesia. This delightful kuih consists of two distinct layers: a glutinous rice base and a smooth, rich pandan custard top. The name “Seri Muka” translates to “radiant face” in Malay, symbolizing the beautiful contrast between the white rice layer and the vibrant green custard.

9.Bubur Cha Cha

Bubur Cha Cha is a popular Malaysian and Singaporean dessert made with a delightful mix of sweet potatoes, taro (yam), sago pearls, and bananas, all served in a fragrant, creamy coconut milk broth. This Nyonya-inspired dessert is known for its vibrant colors, rich coconut flavor, and comforting sweetness, making it a favorite for both breakfast and teatime.

10.Kek Lapis Sarawak

Kek Lapis Sarawak is a vibrant, multi-layered cake originating from Sarawak, Malaysia. Known for its beautiful patterns, intricate designs, and rich flavors, this cake is a popular treat during festive seasons, especially Hari Raya Aidilfitri, Gawai Dayak, and special celebrations.

11.Udang Masak Lemak Cili Api

Udang Masak Lemak Cili Api is a beloved Malaysian dish that features prawns cooked in a rich, creamy coconut milk broth infused with turmeric and bird’s eye chili. This dish originates from Negeri Sembilan, a state known for its Minangkabau culinary influence, particularly its love for fiery and aromatic flavors.

The key ingredients include fresh prawns, coconut milk, turmeric, lemongrass, and a generous amount of bird’s eye chili, which gives the dish its signature spicy kick. The combination of these ingredients results in a bold, creamy, and slightly sweet dish with a strong umami taste that pairs perfectly with steaming hot rice.

12.Black Pepper Crab

Black Pepper Crab is one of Singapore’s most iconic seafood dishes, known for its bold, spicy, and aromatic black pepper sauce that coats juicy, fresh crabs. While Chili Crab may be the country’s most famous crab dish, Black Pepper Crab is equally loved for its rich, peppery heat and deep umami flavor.

Black Pepper Crab is a must-try dish when visiting Singapore or Malaysia, found in popular seafood restaurants and hawker centers. If you love robust, peppery flavors, this dish is a must-have for any seafood lover!

13.Nasi Briyani

Nasi Briyani, also known as Biryani, is a rich and aromatic rice dish that is deeply rooted in Indian, Malay, and Middle Eastern culinary traditions. Popular in Malaysia, Singapore, and Indonesia, this dish is a festive favorite, often enjoyed during celebrations, weddings, and special occasions like Ramadhan Iftar (Buka Puasa).

Types of Nasi Briyani

Briyani Gam – A Johor specialty where the rice and meat are cooked together for an extra flavorful dish.
 Briyani Dam – A North Indian-style Briyani where rice and marinated meat are cooked separately before being layered and slow-cooked.
Nasi Briyani Ayam/Mutton – The most common varieties, served with spiced chicken or tender mutton.
Nasi Briyani Kambing – Made with succulent lamb, giving it a rich, robust taste.

14.Mee Rebus

Mee Rebus is a beloved noodle dish found in Malaysia, Singapore, and Indonesia, known for its rich, flavorful sweet and savory gravy. This hearty dish is commonly enjoyed as breakfast, lunch, or during Iftar (Buka Puasa) in Ramadan, offering a satisfying and comforting meal.

What Makes Mee Rebus Special?

 Yellow Egg Noodles – Springy yellow wheat noodles are used, giving the dish its classic texture.
 Thick, Savory-Sweet Gravy – Made from sweet potatoes, peanuts, dried shrimp, curry powder, and spices, creating a rich and slightly nutty flavor.
 Topped with Flavorful Ingredients – Garnished with hard-boiled eggs, fried tofu (tauhu), crispy shallots, green chilies, and a squeeze of calamansi lime for a refreshing zest.
Mildly Spicy with a Hint of Sweetness – Perfectly balanced flavors make it enjoyable for all spice levels.

15.Ikan Bakar

Ikan Bakar, which means “grilled fish” in Malay and Indonesian, is a popular Southeast Asian dish enjoyed across Malaysia, Indonesia, and Singapore. Known for its smoky aroma, charred perfection, and flavorful marinade, this dish is a favorite at roadside stalls, seafood restaurants, and night markets.

What Makes Ikan Bakar Special?

Charcoal-Grilled Goodness – The fish is grilled over an open flame or hot charcoal, giving it a crispy, slightly charred skin while keeping the inside juicy and tender.
Bold & Aromatic Marinade – Typically marinated with a mix of turmeric, chili, garlic, shallots, lemongrass, and tamarind for a rich, tangy, and spicy flavor.
Zesty & Refreshing – Served with a squeeze of calamansi lime or lime juice, adding a refreshing tang that balances the smokiness.
Can Be Made with Various Seafood – While whole fish is the most popular, prawns (udang bakar), squid (sotong bakar), and stingray (pari bakar) are also common variations.

16.Begedil

Begedil (also spelled Bergedil or Perkedel) is a deep-fried potato patty commonly found in Malaysia, Indonesia, and Singapore. This crispy-on-the-outside, soft-on-the-inside fritter is packed with savory, aromatic flavors, making it a popular side dish or snack, especially during Ramadhan for Iftar (Buka Puasa).

What is Begedil?

Begedil is made from mashed potatoes combined with seasonings, herbs, and sometimes minced meat, then coated with egg and deep-fried until golden brown. It is often served as a side dish alongside nasi lemak, nasi briyani, mee soto, soto ayam, or even eaten on its own.

17.Popiah Basah

Popiah Basah, also known as fresh popiah, is a soft, non-fried version of the popular Malaysian and Singaporean spring roll. Unlike its crispy counterpart, Popiah Basah is wrapped in a thin, crepe-like skin and filled with a delicious mixture of stir-fried jicama (sengkuang), carrots, bean sprouts, and sometimes meat or prawns, then drizzled with sweet and savory sauces for extra flavor.

What is Popiah Basah?

The name “Popiah” originates from the Hokkien dialect, meaning “thin pancake,” while “Basah” is the Malay word for “wet”—referring to its soft and moist texture. This dish is a lighter, healthier alternative to deep-fried spring rolls, making it a favorite snack or appetizer in Malaysia, Singapore, and Indonesia. It is commonly enjoyed as street food, a side dish, or a popular Iftar (Buka Puasa) treat during Ramadhan.

18.Kuih Lapis

Kuih Lapis is a traditional Malaysian and Indonesian steamed layer cake, known for its vibrant colors, soft texture, and delightful chewiness. This iconic kuih is a popular treat, especially during festive celebrations like Hari Raya Aidilfitri, Chinese New Year, and special gatherings.

What is Kuih Lapis?

The name “Kuih Lapis” translates to “layered cake”, as it is made by steaming multiple thin layers of batter to create a visually stunning dessert. It is part of the Nyonya (Peranakan) and Malay kuih family, enjoyed as a sweet snack or dessert.

19.Soya Cincau

Soya Cincau is a popular Malaysian and Southeast Asian drink, made by combining smooth soya milk with chewy black grass jelly (cincau). This refreshing beverage is loved for its light sweetness, creamy texture, and cooling properties, making it a favorite choice, especially during hot weather or as a thirst quencher during Iftar (buka puasa) in Ramadan.

What is Soya Cincau?

The drink combines two key ingredients:
Soya Milk – A plant-based milk made from soaked and blended soybeans, known for its smooth, creamy texture and rich protein content.
Cincau (Grass Jelly) – A cooling, herbal jelly made from mesona chinensis (Chinese mesona) leaves, known for its slightly bitter taste and chewy, jelly-like texture.

When mixed together, Soya Cincau offers a perfect balance of creaminess and chewiness, making it a light yet satisfying drink.

20.Cincau Gula Melaka

Cincau Gula Melaka is a popular Malaysian dessert drink made with chewy grass jelly (cincau), creamy coconut milk, and rich palm sugar syrup (gula melaka). This cooling and sweet beverage is well-loved across Malaysia, Singapore, and Indonesia, especially during hot weather or as a refreshing Iftar (buka puasa) drink during Ramadan.

What is Cincau Gula Melaka?

This delicious drink combines:
🖤 Cincau (Grass Jelly) – A herbal black jelly with a chewy texture, known for its cooling properties and mild, slightly bitter taste.
🥥 Coconut Milk (Santan) – Adds a rich, creamy texture and tropical aroma.
🍯 Gula Melaka (Palm Sugar Syrup) – A natural caramel-like sweetener, made from boiled and reduced palm sap, giving the drink a deep, smoky sweetness.

When mixed together, these three ingredients create a perfect balance of creaminess, sweetness, and chewiness, making Cincau Gula Melaka a deliciously satisfying treat.

21.Sirap Bandung

Sirap Bandung is a popular and refreshing Malaysian and Singaporean drink, made from a delicious combination of rose syrup and evaporated or condensed milk. This sweet, creamy, and floral beverage is a staple at weddings, special celebrations, and Ramadan bazaars, especially during Iftar (buka puasa).

What is Sirap Bandung?

The word “Sirap” means syrup, while “Bandung” refers to a pairing or combination in Malay. Despite its name, this drink is not related to the city of Bandung in Indonesia but is instead a well-loved Malay and Indian-Muslim (Mamak) drink across Malaysia, Singapore, and Brunei.

🍹 Main Ingredients:
🌸 Rose Syrup – A fragrant, floral syrup made from rose essence and sugar, giving the drink its signature bright pink color.
🥛 Evaporated Milk or Condensed Milk – Adds a rich, creamy texture and slight sweetness.
🧊 Cold Water & Ice Cubes – Keeps it refreshing and thirst-quenching.

Some variations also add soda water, vanilla ice cream, or basil seeds (selasih) for an extra twist!

22.Teh Tarik

Teh Tarik, meaning “pulled tea” in Malay, is the national drink of Malaysia and a beloved beverage in Singapore and Brunei. This creamy, frothy tea is made by pulling (pouring) hot milk tea between two cups, creating its signature silky texture and foamy top. Found in Mamak (Indian-Muslim) stalls, hawker centers, and kopitiams, Teh Tarik is a must-try drink that perfectly balances the strong, bold taste of black tea with the sweetness of condensed milk.

23.Ais Kacang

Ais Kacang, also known as ABC (Air Batu Campur), is a beloved Malaysian and Singaporean dessert made of shaved ice, colorful syrup, condensed milk, and an assortment of sweet toppings. This refreshing treat is perfect for cooling down in the tropical heat and is commonly found at hawker centers, food courts, and street stalls.

Why You Must Try Ais Kacang

Ais Kacang is more than just a dessert—it’s a cultural icon that represents the diverse flavors of Malaysia and Singapore. Whether you’re enjoying it at a hawker stall, a Ramadan bazaar, or a street-side vendor, this sweet, refreshing, and colorful treat is a must-try experience for any dessert lover!

24.Murtabak

Murtabak is a popular street food and comfort dish enjoyed across Malaysia, Singapore, Indonesia, and the Middle East. This crispy, golden-brown flatbread is stuffed with savory fillings such as minced meat, eggs, onions, and spices, making it a satisfying meal or snack.

Summary

The best Ramadhan menu for iftar should be balanced, nourishing, and flavorful. Whether you prefer traditional Malay dishes, Middle Eastern feasts, or international favorites, there’s something for everyone to enjoy when breaking fast.