Malay
Nasi lemak
Rice cooked in coconut milk and pandan, with sambal, ikan bilis, peanuts, egg, and cucumber. Breakfast, lunch, or supper. Everyone has a favourite stall, and an opinion about the sambal.
The food journal, made in Malaysia
Every good meal is a memory.
A private food journal. Coming soon to iPhone.
Nenek’s rendang. Ah Ma’s soup. Paati’s rasam. The stall with no signboard that sells out by noon. Keep them all in remakan, a private food journal: a photo, a rating, a note, and where to find it again.
Why food stays with us
Food is never just food.
We eat to stay alive. But every meal also carries memory, comfort, and the story of where we come from. That is why one spoonful can take you home.
Survival
Your brain maps food like a hunter. In one study, people remembered where they had seen high-calorie foods better than low-calorie ones. No wonder you can find that nasi lemak stall in the dark.
Memory
Smell is the only sense wired straight to the brain’s memory and emotion centres, and much of what we call taste is really smell. Curry leaves hitting hot oil can bring back a whole childhood kitchen.
Comfort
Good food triggers dopamine, the brain’s reward signal. Comfort food also reminds us of the people who fed us. That is why bubur on a sick day feels like being looked after.
Culture
Rendang at Raya. Yee sang at Chinese New Year. Murukku at Deepavali. We know the season by what is on the table.
Your brain already keeps a food journal.It just loses pages.That is what remakan is for.
In Malaysia, we don’t ask how you are. We ask if you’ve eaten.
- Sudah makan?Malay
- 食饱未？Hokkien, Chiak pa buay?
- 吃饭了吗？Mandarin, Chī fàn le ma?
- சாப்பிட்டீங்களா?Tamil, Saapitteengala?
Few countries eat like this. Malay, Chinese, Indian, Peranakan, Kadazan-Dusun, Iban, and many more cooks share the same streets, often the same coffee shop. And some dishes were born right here.
We plan the next meal while we eat this one.
Born here
Hokkien, from Klang
Bak kut teh
A herbal pork rib soup from Klang. The story goes that port workers ate it at dawn, for strength before a day of hauling. Still best early, with rice, yau char kwai, and strong Chinese tea.
Tamil Muslim, from Penang
Nasi kandar
Named for the kandar, the shoulder pole that early hawkers used to carry rice and curries through Penang. Order it banjir: every curry poured on until the rice floods.
Peranakan, from Melaka and Penang
Nyonya kuih
Bright, layered sweets of coconut, pandan, and gula melaka. Made slowly by hand, from recipes that Peranakan families pass down through generations.
Sarawakian, from Kuching
Sarawak laksa
Not curry laksa, not assam laksa. A broth of sambal, spices, and coconut milk with prawns, omelette, and chicken. Kuching eats it for breakfast. Sarawakians who move away miss it first.
Kadazan-Dusun, from Sabah
Hinava
Raw fish cured in lime juice with chilli, ginger, shallots, and grated bambangan seed. Fresh and sharp, and a favourite at Kaamatan, the harvest festival.
Every kitchen, one street.
Malay, Chinese, and Indian food, cooked the way families here have cooked it for generations. Western, Japanese, and Korean food that made itself at home.
MalaySatayKajang style. Start with twenty cucuk. 
ChineseChar kway teowPenang style. Wok hei or nothing. 
IndianBanana leaf riceFold the leaf toward you if it was good. 
MalayNasi kerabuKelantan’s blue rice, from bunga telang. 
ChineseChicken riceRoasted or steamed? 
IndianThosaiPlain or ghee? Dip it in everything. 
MalayIkan bakarIkan pari. Charred sambal, air asam, sea breeze. 
ChineseHokkien meeKL style. Black, with crispy lard bits. 
IndianPutu mayamFrom the motorbike man, with coconut and brown sugar. 
WesternChicken chopKopitiam style, with Milo ais. 
JapaneseRamenWorth the queue in KL. 
KoreanKorean barbecueBanchan refills, please.
With this much to eat,the hard part isremembering it all.
How remakan works
A journal for every meal worth repeating.
A private food journal for your phone. Save what you ate, where you ate it, and what to order next time.
Save the dish, not just the place.
Take a photo, name the dish, and rate it out of five. Later, filter by rice dishes, noodles, or soup to find it again.
Remember it in your own words.
Keep the note that will matter next time: tambah sambal, teh kurang manis, closed on Tuesdays, sold out by 11.
Rate the food and the place apart.
The best char kway teow can come from the plainest stall. Rate each one on its own, mark a place as halal or air-conditioned, and keep a list of places to visit.
Look back on a month of meals.
Every month you get a short recap: how many dishes you kept, your five-star finds, and the kinds of food you came back to most.
Find your favourites again.
The same dish from different places sits side by side, so you know whose curry mee you like best. Your five-star dishes are one tap away.
Private by default
Your journal is yours alone.
This is not a review site. What you write is for you, like a notebook in your pocket.
Read the privacy policyBaca dasar privasi dalam Bahasa Malaysia
Only you can see it.
There are no followers, likes, or public reviews. Other people cannot see your ratings, notes, or photos.
Photos without location.
Location data is removed from every photo that you save.
AI only if you say yes.
Food suggestions use AI only if you allow it. You can turn them off in My Account at any time.
Share a place, not your diary.
A shared link shows only the place. Your ratings, notes, and food photos stay in your journal.
Delete means delete.
Delete your account in the app, and your journal and photos are removed at once.
Sudah makan?Now remember it.
The iPhone app is with Apple for review now. Start your food journal with the next good meal as soon as it is out.