These top Malay nasi lemak vendors were rated by Malaysia's Fried Chillies food network back in 2013 as the best in the Klang Valley. I tried 9 of the Top 10-rated ones. I'm surprised by the differences between the top nasi lemak vendors - each of them will have their own set of loyal customers: some will prefer their nasi lemak very moist, some prefer rice grains which will fall apart, not sticking together. Some want to drench their nasi lemak in curry gravy, whilst others only prefer some chilli paste at the side. Whichever your preference, you will be able to find one top nasi lemak vendor who will offer a product that suits you.
Mak Jah's rendition has a homemade taste, with a Perak-inflected "beef rendang" and "sambal sotong".
Winner of the 'Love Your Street Food' Best Nasi Lemak in Klang Valley two years in a row, huge crowds here on weekends. Their aromatic fried chicken is popular, together with their sweet sambal sauce.
Been around 30 odd years and now run by Lutfi, the grandson of the original cook.
Haji Gedek started this over 25 years ago and now his children carry on the legacy. RA's rice is 'kukus' (steamed) style in wooden barrels and they have superb curried "paru" (cow's lung), full of 'rempah' and usually sells out by 9am.
Started by Suryati Jawirunnah in 1948, they have always served a consistently high standard of nasi lemak. Her son, En. Zainal runs the stall today.Long queues during breakfast time. Nasi Lemak Tanglin's superb beef rendang really prked up the dish.
Det serves an all-round tasty nasi lemak, with good sambal and rice subtly fragrant with spices like fenugreek and cloves. It's the fried chicken here that is a show stopper. Freshly fried, it comes to your table hot and tender, with a crispy skin. Det Station's fragrant Nasi Lemak with its especially sweet sambal sauce
Been around for 25 years, rice is given the utmost respect with a pre-soak-and-steam cooking method that gives you serious flavours and texture. Ujang himself monitors this closely. The result is a perfect nasi lemak that complements the side-dishes. The restaurant chefs cook 100kg of rice everyday and it sells out each day!
The folks at Pak Ya in Pantai dalam have been doing nasi lemak Pak Ya-style for 18 years! Sambal here is very spicy and they still serve nasi lemak in little banana leaf packets. Only two "lauks" (side-dishes) are served here: deep-fried chicken and deep-fried "burung puyuh" (quail). Order a freshly fried sunny-side-up egg and mix the molten yolk with the rice.
Spectacular sambal, slow-cooked for over 6 hours and made from fresh ground chillies every day. Pak Ayob's sambal has a deep-red hue, and a sweet, caramelly flavour. Paired with the grainy, coconut-rich rice, it attracts perpetual queues.
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