"One of the best places to enjoy tongue!"
I must confess I was seduced by a picture of sambal kerang on social media one day which led me to try the nasi lemak at Lesung Batu. Jasmeen who runs the place and is pretty much a wizard in the kitchen herself serves mainly Malay-Patani food like tomyum and daging merah. Their specialty here is the lidah goreng kunyit. That’s fresh cow’s tongue, boiled, sliced thinly then fried crispy. Wowsers it’s good, firm outside but still a little soft within.
"Petite but Powerful!"
Each packet from Angah is wrapped meticulously in paper and banana leaf. Its enticing aroma pulls you closer, the quintessential packed meal that is undeniably Malaysian. Rice is rich with aromatics like ginger and lemongrass. You can also taste a strong pandan flavour (they actually add in pandan juice to the rice during the cooking process). The mild sambal has equal tones of sweet and sour, a lovely combination of de-seeded dried chillies, tamarind and tons of onions. You don’t taste the heat initially, you only notice it as it lingers after finishing a packet. Nasi Lemak Angah personifies that age-old adage – great things do come in small packages.
After months of incognito reviewing hundreds of nasi lemak nationwide (almost), we have shortlisted 40 of our favourites for this year. To all nasi lemak fans out there, this is for you. Entrance is FREE and everyone is invited so share this event with your friends and families for a truly awesome Malaysian food event under one roof. We will be releasing… More »
"Rice cooked the old-fashion way!"
All the cooking for nasi lemak at Warung Sinarnor is done over a wood fire, a method that has remained unchanged even after 47 years. Wood imparts a smokey taste to the rice, enhancing the subtle hints of pandan and coconut. They steam it twice, first with water and the second time with santan which also helps to prevent the rice from turning clumpy. With so much going on behind-the-scenes at Sinarnor, it's no surprise that their scrumptious plates of nasi lemak attract new and loyal patrons to their eatery daily.
"Lamb or rabbit? Take your pick."
In the capable hands of Mus, roadside burger fans won't be disappointed. He's been at it since 1989. I am one for things that are new and wacky so I opted for oblong kambing and burger arnab (yes you read that one right - bunny burger!) Mus gets his patties from different vendors. He tries every brand to find the perfect one for each of his creation.That's why you can also see him serving burger patties sourced from Abang Burn as well.
This 5th November (Saturday), FriedChillies will be bringing 40 of the best nasi lemak sellers from Klang Valley, Ipoh, Melaka, Negeri Sembilan and Johor to TM Convention Centre, Bangsar to the best food event in town…. I Eat Nasi Lemak 2016!
Stumped and don’t know where to eat at the airport? Our list will solve that problem for you. Read on and make your selection from the 5 eateries we love at klia2.