Meals: B= Breakfast, L=Lunch, D=Dinner

• Day 1-2: Home ~ Kuala Lumpur, Malaysia
  Depart from your home and fly to Malaysia.
• Day 3: Kuala Lumpur 
  Upon arrival in Kuala Lumpur, transfer to the hotel and check in. The remainder of the day will be at your own leisure to enjoy.

• Day 4: Kuala Lumpur 
  Today, head to Little India, the older section of the city. It is a riot of colors with shops selling saris and garments to the many spices used in Indian cooking. Here, we shall have a banana leaf lunch (white rice served on a banana leaf with an assortment of vegetables, meat or fish) in a typical South Indian restaurant. We continue with a walking tour before returning to our hotel. In the evening, indulge in an authentic regional Malaysian dining experience at Makan Kitchen at the Doubletree by Hilton Kuala Lumpur hotel. Live interactive show kitchens showcase the enormous diversity of Malaysian cuisine and you will experience the journey from the raw ingredients to the pan and plate. The restaurant's several cooking stations feature iconic specialties from Malaysian, Peranakan, Chinese, and Indian cooking traditions, giving a true flavor of the area's local cuisine.  (B. L, D)

• Day 5: Kuala Lumpur 
  Breakfast at hotel before we proceed to the Chow Kit market followed with a visit to a Batik outlet where you try your hand on Batik printing based on a pre-designed motif of colorful local fruits. Lunch will be Bak Kut Teh (an extremely popular Chinese dish made up of meaty pork ribs simmered for hours in a complex broth of herbs and spices including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic). Afternoon is free at leisure. Dinner is at the 360º Restaurant located at KL Tower.  It is a revolving restaurant at a height of 282 meters with a spectacular view of the city's skyline and serves international and local cuisine.  (B, L, D)

• Day 6: Kuala Lumpur ~ Malacca 
  After breakfast, depart for Malacca, the historical city of Malaysia. Upon arrival, we proceed for the UNESCO Walk. Malacca is well-known for its well preserved culture and heritage. It is Malaysia's oldest historical city and was recognized as a UNESCO World Heritage Site in 2008. You can visit all of its fascinating sites just by walking down the narrow streets lined with specialty shops and century-aged houses. Stops will be made along the way to taste local street food including the famous Chicken Rice Ball (This is a Malaccan specialty - It is rice boiled in chicken stock flavoured with ginger, garlic and shallot and make into rice balls then served with boiled chicken pieces and garnished with cucumber and spring onion, and chilli sauce) and PoPiah (Spring roll with secret ingredients such as scrambled egg, fried onion, lettuce, turnip, bean sprout and may include fried pork lard). We then  head check-in at hotel. Dinner is at a Peranakan restaurant which showcase the best of Baba/Nyonya cuisine. Generally referred to as the result of inter-marriages between the Chinese immigrants and the local Malays, which produced a unique cuisine where local ingredients such as chilies, belacan (Malaysian shrimp paste) lemongrass, galangal, turmeric, etc. are used.  (B, L, D)

• Day 7: Malacca ~ Cameron Highlands
  After breakfast, we make our way to Cameron Highlands, popularly known as the “Giant Green Carpet of Malaysia” due to the picturesque tea hills and the “Salad Bowl of Malaysia” due to the vast vegetable farms in this highland resort. Enroute, stop at Putrajaya for an early lunch at the Botanical Garden where your guide will introduce you to more local delicacies such as Satay (a dish of marinated, skewered chicken, mutton or beef and served with a mild-spicy peanut sauce) and Roti John (essentially an omelette sandwich and ingredients include minced chicken or mutton, onion, egg, sardines, tomato-chilli sauce and a baguette-type loaf). After lunch we continue our journey to Cameron Highlands. Upon arrival, we visit the local market and a vegetable farm for an insight to the lifestyle of the local farmers. Check in at hotel. Local Steamboat dinner in the evening. (Steamboat is a dish consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings and seafood. The cooked food is usually eaten with a dipping sauce. (B, L, D)

• Day 8: Cameron Highlands ~ Ipoh 
  Early breakfast followed by a visit to the tea plantation and factory to see the process of tea followed by a tea tasting session. We then depart for Ipoh with a stop for lunch at Kampar. Here, you get to try the famous Curry Chicken Bread (a signature dish from this town with curry chicken stuffed in a giant bread). After lunch we visit the famed Perak Caves which has a Chinese temple within a natural limestone hill and is the biggest cave temple in the country. In this vicinity you also get to see the many pomelo stalls which you’ll get to sample. Check in at hotel for short rest before we bring you for another local delicacy, the “Clay pot Chicken Rice” dinner made popular in this state. (The rice is cooked in a claypot and traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. The ingredients are chicken, Chinese sausage and salted fish).  (B, L, D)

• Day 9: Ipoh ~ Penang 
  Early breakfast before we depart for Penang. Enroute, refreshment stop at the Kuala Kangsar R&R before we proceed directly to the Spice Garden in Penang. Upon arrival, it’s time for your cooking class with the experts here who’ll prepare the necessary ingredients for you to cook your own lunch (hence be prepared for a late lunch). Check in at hotel. For dinner, we visit either the Gurney Drive or Queen Street, famous for it's many hawker stalls that serves all kinds of Malaysian street food.  (B, L, D)
  
• Day 10: Penang ~ Home 
  Today, you will be transferred to the airport for your flight back home as your trip comes to an end.  (B)