"The Nasi Lemak Specialist"
The winning side dish that always keeps people coming to Ejam is their fried chicken. It’s even more enticing when paired with a dark crimson sambal and rice richly-flavoured with coconut. It’s no surprise that Ejam has been a favourite for residents of Malacca for more than 7 years. More »
"If it was in KL, we would go here every day!"
Cik Chom’s nasi lemak doesn’t look like the usual nasi lemak. Even the rice itself looks different – a dome made up of green rice on top of white, unusual yet appealing. And of course, sliced cucumbers would be too mainstream for this unconventional offering, so they use sliced green apples instead. Most importantly, it’s not only the appearance that sets Cik Chom’s nasi lemak apart from the rest, but it’s also the taste. More »
"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.
"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. More »
"A nasi lemak breakfast with a difference!"
Who would have thought that Batu Pahat turned out to be a treasure trove of interesting nasi lemak? From the smokiest sambal I’ve ever tasted to one that serves it with fried ikan siakap, this is also the town that came up with nasi lemak with sup tauhu. What’s that you say? Well allow me to enlighten you folks. More »
"The yin and yang of nasi lemak"
Cik Pah Corner at Kampung Hang Tuah, Batang Berjuntai is a godsend. Food here is home-cooked, made with much love and care. As a hungry and often broke student this quickly became my favourite spot for a good meal during my uni days.The moment you lift the lid off the tub, the sweet smell of nasi lemak fills the air and your stomach roars in approval. You just know that this is going to be a good one. More »