Nasi lemak ayam berempah
Coconut rice, spiced fried chicken, sambal, anchovies and a boiled egg on banana leaf.
RM 9.90
Our story
From one roadside stall to the kitchen next door.
In 1998, Tok Embun started selling nasi lemak from a folding table at the end of her lane. She cooked what she knew: rice steamed with fresh santan and pandan, and a sambal that takes most of the morning.
Today her grandchildren run the kitchen. The table is bigger and the queue is longer, but the recipe has not changed, and we still start cooking before sunrise.
- 1998Tok Embun opens her stall with one pot of rice and one of sambal.
- 2009We move into our first shop, with tables and a proper kitchen.
- 2019Catering begins, for offices, schools and weddings.
- TodayThree generations, one recipe, about 400 packs every morning.