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Sunday June 6, 2010
Lake Gardens, Kuala Lumpur
Nasi Lemak Tanglin
Gerai No. 6, Kompleks Makan Tanglin
Tel: 019-397 2781
Open 7am to 11am, 4.30pm to 9pm
ZAINAL Abidin Hassan’s mother first started selling nasi lemak in the Jalan Tanglin area some 50 years ago. Nasi Lemak Tanglin is now one of the most famous nasi lemak institutions in the city, and its popularity is evident from the always-long queue at the stall.
Come before 9am for the full spread of lauk, which includes fried chicken in sambal, sambal kerang, sambal limpa and sambal sotong. The tasty sambal sotong is a crowd favourite – the cuttlefish is chewy without being rubbery. Unlike the nasi lemak from many other stalls, chilli does not dominate in the sambal here – but it’s a nice change to be able to savour the sambal without burning your tongue.
However, it is the steamed rice that really impresses – although the coconut milk imparts a delightful, fresh sweetness to the fluffy, separate grains, the rice is not overwhelmingly rich. The distinctive flavour of the rice can be discerned when it is doused in sambal.
Be sure to order the kopitiam-style hot beverages the from Stall No.1 – it makes a nice change from the very sweet teh tarik, and the aromatic tea goes well with the nasi lemak.
Nasi Lemak Tanglin also caters for functions.
Toast and Coffee
Kedai Makanan Sun Sun
103, Jalan Merdeka (Jalan Besar)
Open 6am to 4pm
Closed on Fridays
THIS coffee shop has been here since World War II and is the busiest around. Regulars come for the steamed bread with homemade kaya and thick coffee. There’s also teh si – afficionados go for the half-lean barbecued pork (pun fei sau char siew) to accompany the springy noodles.
Breakfast is the busiest time but service is super fast.
Barbecued Pork (Char Siew) and Chicken Rice
Run Run Chicken Rice
Restoran Choon Yien
CG-7, Block C
Happy Mansion, Jalan 17/3
Open 10am to 2pm
Closed on Sundays
COME early to this stall as the food tends to sell out fast. The char siew here is roasted over a charcoal fire. Only belly pork is used, which results in tender char siew with a slightly crispy coating.
A must-try is the roast chicken, which comes with an extra-crisp skin. The roast chicken is brought out at 20 minute intervals to ensure that it does not dry out. Homemade soup, blanched vegetables, and chay buay are also available. The soup is tasty but the chay buay lacks a bit of tang.
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