"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 »
"Serving Nasi Lemak since 1978!"
Saleha bt. Shaikh Ahmad started selling nasi lemak from a mobile cart more than 38 years ago. Since 1978, her stall located at Restoran Ming Huat has become a household name in Melaka, frequented by regulars nightly. Sambal is chunky with tons of onions and chillies, a typical Malaccan-type of sambal, sweeten by gula Melaka, flavoured by prawn heads and plenty of geragau (small dried krill). Mellow in terms of heat and sweet with a slightly briny taste. More »
"Heaping Amounts of 'kerak'"
The nasi lemak at Crunchy is fragrant and slightly clumpy (not that it’s a bad thing), you can enjoy the nasi lemak just by itself. The amount of coconut milk is very subtle keeping the dish fairly light.The sambal is quite liquid (not oily), has a sweet taste that slightly overwhelms the spiciness. Their base is actually the uncomplicated yet popular sambal ikan bilis.
"Ultimate Rendang Kerang!"
Zazali Corner is a familiar sight for the residents around this Wangsa Maju neighbourhood. Started by a husband and wife duo of Encik Zazali and Mak Cik Zuraiba, they serve the king and queen of Malaysian breakfasts - nasi lemak and roti canai. Located right in front of Alpha Angle's (AEON Wangsa Maju) front entrance, they have been serving breakfast to the masses for a decade.
"Grab a packet!"
For fans of nasi lemak bungkus, make your way to Nasi Lemak EK in Wangsa Maju. There, you can sample perfectly cooked coconut rice paired with a sweet and spicy sambal that tastes just like the ones you had as a child at your school canteen. EK stands for Etta’s Kitchen. For years now, Rozeta Sa’ad or more commonly known as Kak Etta and her sons have been supplying packets of nasi lemak to various locations in Wangsa Maju including Restoran Al Kader, a Chinese café in Seri Rampai, a stall at the nearby Hero Market and Honda Sri Utama.