Introduction: : Traditional and local foods have been recognized as an intangible heritage and serve as a core ele- ment or supporting attraction to the particular tourist destinations. Thus, food cultural heritage has become a sub- stantial part within the life of society and tourism sector which encompasses numerous aspects. Hence, this study has been conducted to discover in depth the cultural heritage of food in tourism destination at Kampong Bharu, Kuala Lumpur and the challenges faced to preserve the food cultural heritage. Methods: In-depth, semi structure interviews were conducted among five local food providers and a local authority to obtain the data for this study. Results:There are three main characteristics or issue involving the food cultural heritage in Kampong Bharu that have been high- lighted which include the foods available in Kampong Bharu, standard preparation method of the foods, and facil- itating factors and barriers in maintaining the heritage practice of the food. Conclusion: The findings showed that most of the local food provider in Kampong Bharu served Malay cuisine. They prefer to use their hereditary recipe to serve the foods in view it has been the main attraction to the people who are visiting Kampong Bharu. Different food preferences and increasing cost of the raw ingredient has become the main challenges to preserve the cultural food heritage in Kampong Bharu.