Home to the world’s most ancient rainforest - a virgin jungle hiding the region’s most awe-inspiring wildlife - Malaysia offers a fascinating mix of historical charm, jawdropping nature and cosmopolitan sophistication.
A vibrant peninsula stretching from south Thailand to Singapore, it is a sensory feast of Malay, Chinese, Indian and indigenous cultures, races and religions. Gourmets will love its eclectic, colourful cuisine; food is taken very seriously here. Sauces often incorporate local fruits and spices and the seafood dishes are exquisite.
If you'd rather bask on a beach, Malaysia boasts powdery sands galore. So idyllic are the footprintfree bays of Tioman Island, off the peninsula's east coast, that it was Hollywood's choice of backdrop for the Fifties musical, South Pacific. Some bays can be reached only by water taxi, so it’s feasible to find a deserted cove and forget the world.
|FLIGHT TIME:||Approximately 12 hours|
|STOPOVERS:||Bangkok, Dubai, Kuala Lumpur & Singapore|
|CLIMATE:||Malaysia has a tropical, humid climate which rarely gets too hot. Major season changes are marked by the arrival of the monsoons. In Langkawi, monsoon season falls between July to September. On the whole, days in Malaysia are quite warm, fairly cool nights. The pleasant weather is always inviting.|
DESIGNER DETAILS BY CHARLOTTE HUDDERS
You’ll be bewitched by Malaysia – from the tips of Kuala Lumpur’s Petronas Towers to the tips of the tea bushes of the Cameron Highlands. A beautiful destination that brings together lush landscapes and tropical shores, ancient temples and cutting-edge architecture, fresh waterfalls that cut through dark forests, and slick city centre hotels to boutique beach resorts. The vast contrasts in this part of the world inspire at every turn.
CULINARY CUES BY NIGEL HAWORTH
The delicious fish head soup in Kuala Lumpur, so memorable, but not for the faint hearted. Malaysian cooking embraces spicy pastes, producing simple amazing curries and laksas. Hot woks with locals frying up chilli infused stir-fries and cooking street food favourites like satay skewers. Penang’s flat rice noodles, prawns and cockles, stir-fried in lard, dark soy, chilli and prawn paste is another must have dish.