160 Malaysian Dishes to Soothe Homesick Hearts – PappaRich Opens on the Evening of the 21st

▲ Taiwanese Malaysians can now enjoy authentic nasi lemak in Taiwan.

Reported and photographed by Huang Shiyuan, Taipei

Fans of Malaysian cuisine and Malaysian expats in Taiwan have long awaited......PappaRich, which is finally opening at 6 PM on the 21st. Operated by Yummy Group, the outlet is located in Taipei’s East District, with an initial menu of up to 160 dishes.The menu includes traditional Malaysian favorites such as nasi lemak, assam laksa, prawn noodles, Hainanese chicken rice, and Penang char kway teow—all available here—as well as white coffee, offering Malaysian expats a taste of home.

Li Hongjun, Executive Director and General Manager of Yummy Group International, the operator bringing PappaRich to Taiwan, shared that back in 2013, he serendipitously visited the newly opened PappaRich Shanghai branch and was captivated by its unique food, coffee, and atmosphere. He thought how wonderful it would be to have such a place in Taiwan, and after 18 months of preparation, Taiwan’s first PappaRich is finally set to open.

▲ Hainanese chicken rice.



Liu Siyuan, PappaRich’s Asia Operations President, stated that while the spice levels have been slightly adjusted to suit local preferences, all other flavors strive to match those of PappaRich outlets in Malaysia. However, Liu noted that some ingredients in Taiwan are even better than those in Malaysia, enhancing the dishes—such as Taiwanese chicken. As for rice, Thai jasmine rice is imported, which Liu explained is tastier than Malaysian rice, hence its special import for Taiwan.

For food, PappaRich offers dozens of authentic Malaysian dishes. The first page of the menu lists the chain’s global Top 10 favorites, including nasi lemak with curry chicken, Papa’s prawn noodles, Papa’s Hainanese chicken rice, Penang char kway teow, fried chicken with sambal, laksa, Hainanese chicken rice with chili sauce, and spicy noodle soup.

▲ Penang char kway teow.

Nasi lemak is Malaysia’s national dish, made by cooking rice in coconut milk to infuse it with a delicate aroma. It is typically served with small fried fish crackers, peanuts, a boiled egg, and sliced cucumber. Eating nasi lemak is always paired with sambal, a chili paste that varies from household to household. The accompanying dish is often called “famous prawn noodles” or “Hokkien mee,” combining flavors from Fujian cuisine, along with the umami of shrimp, pork, and anchovies, cooked with rich coconut milk, tamarind, and chili—another popular Malaysian dish in various regions.


▲ Shrimp paste salad Upma.

Interior seating area of PappaRich Civic Store.