Head to Puchong for a taste of Kelantan's irresistible ‘nasi Kak Wok' at Restoran Warong Wok
But there is another lesser-known dish that is every bit as delicious and deserving of attention, and one I've long counted as a favourite since first trying it: nasi Kak Wok.
The origins of this dish can be traced back to the late Mek Wook Hassan, better known as 'Kak Wook', who is credited with creating this variation of nasi berlauk in Kota Baru about 45 years ago.
Nasi berlauk, the Kelantanese take on nasi campur, typically features lauk such as gulai ikan tongkol, gulai ayam or ayam goreng kunyit.
Nasi Kak Wok pairs white rice with a mellow, creamy gulai dalca ayam, often made without lentils but with aubergine, long beans and assorted parts of a whole chicken.
It is not uncommon to find offal or the more adventurous bits of bird inside.
The rice is topped with bite-sized pieces of ayam goreng kunyit, the small size being one of the dish's defining traits, along with a salty, fiery sambal belacan.
Another hallmark of nasi Kak Wok is the brown paper parcel it is always packed in, whether you are dining in or taking away.
It's meant to be ideal takeaway food, and as such, can last a couple of hours before being eaten.
My search for nasi Kak Wok in the Klang Valley has taken me from one end of Shah Alam to the other, through Wangsa Maju, and now to Puchong.
Restoran Warong Wok is hard to miss, occupying two corner shop lots in a commercial block in Bandar Puchong Jaya.
What you are more likely to notice, though, is the constant stream of motorbikes coming and going out front, riders circling and waiting to pick up delivery orders, especially at lunchtime when the rush seems never-ending.
There were plenty of seats inside, but one look at the towering stack of takeaway boxes and you know this is the office lunch go-to for many in the area.
The wide selection of Kelantanese dishes ranges from nasi kerabu tumis to simple nasi kukus and nasi berlauk, with everything from ikan keli sambal to ayam percik and even lemak bakar.
But I am here for the main event, and so is everyone else. Nasi Kak Wok.
At RM10, it is on the pricier side for nasi Kak Wok. But you do get a mammoth portion of rice, large, hefty chunks of turmeric fried chicken, ladlefuls of gulai dalca ayam (mine came with bits of chicken neck) and a generous splatter of dark red sambal belacan.
Fluffy white rice, stained and soaked in the creamy, mild gulai, provides a base of simple deliciousness.
The sambal belacan is saltier than most, incredibly spicy, and adds a layer of punch, a jolt of life to the party.
Pause to wipe the inevitable sweat from your face and eyes.
Go back in with bites of well-fried chicken, crisp on the outside, still moist inside (even with bigger pieces), and the taste of turmeric that lingers on your fingers.
Occasionally, take a bite of fresh cucumber to reset the palate. Rinse and repeat. What's not to like?
Man, I love nasi Kak Wok. After all this time, it still hits like the first bite.
A short note on the sambal belacan. The fact that it is saltier than most varieties I have come across actually works in its favour.
It becomes the main source of savouriness in the dish, since neither the gulai nor the fried chicken have much of it.
And because salt helps temper the heat of chilli, the contrast makes it easier, even for the slightly spice-challenged among us, to keep going back for more. Which is basically a certainty.
Restoran Warong Wok
1-2, Jalan Kenari 12A,
Bandar Puchong Jaya,
Puchong, Selangor.
Open daily, 8am-9pm
Tel: 018-201 5800
Facebook: Warung Wok Puchong
Instagram: @warungwokmy
* This is an independent review where the writer paid for the meal.
* Follow us on Instagram @eatdrinkmm for more food gems.
* Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Malay Mail
20 hours ago
- Malay Mail
For truly slurp-worthy pork noodles and curry mee topped generously with ‘seehum', travel to Restoran Mei Mei Seafood in Semenyih
SEMENYIH, July 8 —There are pork noodles and then there are truly slurp-worthy pork noodles. You know the sort I mean: sauce and oil slicked strands of hor fun that you toss unceremoniously with minced pork and pork lard, the garnish of chopped green onions almost an afterthought. An ordinary bowl which somehow manages to be greater than the sum of its parts. Why such a bowl remains challenging to come across nowadays is probably a discussion for another time. (Suffice to say, I have had more mediocre bowls of pork noodles than I care to remember.) Cups of silky smooth 'cham'. — Picture by CK Lim Which is why, for certain readers who are born food sleuths and undeterred when it comes to longer drives, it might be well worth it to travel to Semenyih for a simple yet satisfying bowl. The pork noodles I'm alluding to can be found from early morning till around noon at Restoran Mei Mei Seafood in Semenyih's Eco Majestic township. This is very much a breakfast or weekend brunch dish; come dinnertime, the shop offers typical dai chow or Chinese restaurant fare. Mid-morning is the perfect time to visit, really. The lunchtime crowd hasn't stomped in yet so you can sip on freshly mixed cups of silky smooth cham while waiting for your noodles. Go for the dry version of the pork noodles. — Picture by CK Lim The front-of-house, so to speak, is run by one of three brothers; all of them quite young. He'd first ask if you would like the soup or dry style of pork noodles. For my money, I would always go for the dry version of the pork noodles though this is entirely up to personal preference. There is nothing wrong with their soup pork noodles, mind you. The reason I prefer the dry type isn't so much a case of sauce vs. soup so much as which style showcases the nuggets of pork lard best, but more on that later. Our bowls of dry pork noodles arrived looking quite unassuming: a golden tumble of noodles, slicked in soy sauce and rendered pork lard. Liquid gold, that. A smattering of well seasoned minced pork. We had a choice with the noodles themselves, of course. Some might prefer chewy loh shu fun; others go for yellow noodles cooked just long enough to have a bit of a spring. It's always hor fun – flat rice noodles – for us, the better to soak up the restrained coating of soy sauce and lard oil. A garnish of chopped green onions adds sweetness and crunch in equal measure. The highlight, without a doubt, is the fried pork lard – the real reason I opt for the dry noodles instead of its soupier sibling. The pork liver is still tender and not overcooked (left) whilst the croutons of pork lard are fresh and crunchy (right). — Picture by CK Lim When the croutons of pork lard are this fresh and crunchy, I wouldn't waste them getting soggy in broth. Instead, when tossed with the noodles, minced pork, sauce and oil, what you have is a textural surprise in every bite. Smooth and crispy, oily without being greasy, so full of flavour. The rest of the porcine protein is kept warm in the hot soup, a separate bowl awaiting our attention. The pork liver is still tender and not overcooked whilst the sliced pork and meatballs remain tender and bouncy. You can mix and match or ask for less of certain ingredients. Some might not enjoy the chewy pork intestines. Sometimes I ask for only the freshly shaped meat patties, which have a more velvety mouthfeel compared to the lean sliced pork. The curry mee is another standout dish here. — Picture by CK Lim For fans of spicier breakfast bowls, the curry mee is another standout dish here. The broth was thick, almost creamy, coloured a deep red thanks to a higher ratio of chilli oil to coconut milk. There is that unmistakable waft of fermented shrimp paste and chunks of parboiled chicken. Soft tofu puffs soaked through with curry, the surprisingly vivid green of long beans and juicy bean sprouts round out the ingredients. The noodles underneath are a mix of yellow mee and rice vermicelli, usually, perfect for soaking up the broth without getting too soggy. But for most of us, the real draw has to be generous toppings of blood-red see hum. A saucer of sambal and a wedge of lime, and you're all set. These are ordinary bowls of noodles that will offer even the most fastidious of appetites some quiet satisfaction. And in uncertain times like now, that is quite extraordinary indeed. Generous toppings including blood-red 'seehum'. — Picture by CK Lim Restoran Mei Mei Seafood 32-1, Jln Eco Majestic 9/1B, Eco Majestic, Semenyih, Selangor. Open Tue-Sat 8am-9:30pm, Sun 8am-10:30pm, Mon closed Phone: 016-631 5865 *This is an independent review where the writer paid for the meal. *Follow us on Instagram @eatdrinkmm for more food gems.
Free Malaysia Today
a day ago
- Free Malaysia Today
Aunty Jenny, guardian of Klang's forgotten stray dogs
Jenny Khong has been rescuing dogs for 25 years. (Andrea Edmonds @ FMT Lifestyle) KLANG : For housewife Jenny Khong, it started 25 years ago with a single scruffy pup her son rescued. Already known in Klang for feeding strays, Jenny's devotion to stray dogs grew – and so did her reputation, drawing angry residents to her feeding spots. 'I go out and feed the dogs around midnight because if I go out early, people will be waiting for me. They've scolded me, 'why do you come here and feed the dogs? Because of you, there are more dogs here,' Khong, 62, shared with FMT Lifestyle. 'I have no choice. I still have to say sorry to them because I don't want anything to happen to the dogs,' she added. One rescue became many, and soon her home was overrun by dogs. After years of sending them to a nearby shelter, she opened her own in 2014 – and eventually, a proper facility to keep up with the growing numbers. The shelter in Klang houses nearly 80 stray and abandoned dogs. (Andrea Edmonds @ FMT Lifestyle) 'Luckily, there was a person who gave me this area, built it up for me to house my dogs,' she recalled, referring to her current shelter. Today, Khong cares for over 80 dogs, including 30 she moved from her old shelter after Chinese New Year this year. Tucked down a dirt road in Pandamaran, Klang, Jenny's tidy shelter has secure enclosures, crates for tougher cases. Her day starts early – letting the dogs out, cleaning for hours with her two live-in workers, then feeding the dogs after a quick lunch break. 'Some shelters just use one big feeding container for all the dogs. I don't like that. Here, every dog gets its own bowl,' Khong explained. After mealtime, everyone rests, then the next clean-up starts before calling it a day, only to do it all over again tomorrow. Khong spends the entire day with her shelter dogs. (Andrea Edmonds @ FMT Lifestyle) Khong's dedication knows no bounds. Years of caring for dogs took a toll on her health – she has undergone spinal surgery and now struggles with swollen legs. But quitting was never an option. Giving these animals a second chance means too much. 'I pity the dogs. I cannot just let them go out like that. And some of the dogs that people dump … when you look at them … their condition is very, very pitiful,' she said. One of her most memorable rescues is Tony, a cancer-stricken dog whose owners wanted him put down. She took Tony in, and nursed him back to health – but when she offered to return him, his owners didn't want him back. 'He said he already took in another puppy,' she said of Tony's previous owner. 'This made me really sad because from small Tony was with the owner.' That moment sealed her decision: Tony would stay with her. Today, he's one of the beloved old-timers at the shelter. Each dog at the shelter has its own bowl of food. (Andrea Edmonds @ FMT Lifestyle) Caring for dogs like Tony, however, doesn't just take time and love – it takes a lot of money too. Running the shelter, which includes paying her helpers, costs over RM7,000 a month. Vet visits, which are frequent, can easily rack up bills of RM1,000 or more each time. That's why, beyond caring for her own pack, Khong is passionate about tackling the root problem. When asked how to reduce the number of strays, she didn't mince words. 'I really don't understand why all these owners who have been keeping the dogs for so long … just dump them outside and let them suffer. The government should do something about it. This is the only solution. 'They should have a law to fine those who abandon their dogs on the streets. As rescuers, we can't do much,' she said. Khong says she pities the dogs which are abandoned and so will keep on rescuing them. (Andrea Edmonds @ FMT Lifestyle) While Khong is content with being the guardian of Klang's unwanted dogs, she still pins her hopes on more kind-hearted Malaysians chipping in to help keep the shelter running. 'I really need people to come forward to help me … donations for the dogs' medical bills, their food, and my helpers. I'm not working. 'And to all who have donated and supported me all these years, I want to say thank you,' she concluded. If you wish to donate to Jenny Khong's shelter, contact her son Lester at 017-669-5142.
Malay Mail
2 days ago
- Malay Mail
Penang breathes new life into century-old godowns with heritage centre plan
GEORGE TOWN, July 7 — Two dilapidated godowns along Victoria Street, left in disrepair after a land dispute in 2019, will be restored and turned into the George Town Heritage Research, Education and Learning International Centre (GTH-Relic). Penang Chief Minister Chow Kon Yeow said the building will be restored with an RM11 million budget and handed over to George Town World Heritage Incorporated (GTWHI) to manage. The godowns, now overgrown with trees and bushes behind blue hoarding, were at the centre of a legal dispute between the state and the landowner in 2019. The state had initially planned to restore the buildings at No 161 and No 165 Victoria Street as an extension of the Centre for Creative Animation Triggers (CAT) in 2017. The godowns were left bare for years with only their red brick walls intact and a makeshift roof protecting them from the elements. In the 19th century, the buildings faced the waterfront and served as accommodation for Chinese immigrants en route to the tin mines in southern Thailand. Later, they were used as storage and distribution centres for goods in the late 1900s. Now that the state has won an appeal in the land case, the godowns will be transformed into a heritage research and education centre under GTWHI's management. Restoration works are underway at the eight shophouses along Acheh Street, owned by Lim Kongsi, to be turned into a cultural heritage hub. — Picture by Opalyn Mok Chow said the centre aims to promote heritage education among residents, artisans, NGOs, professionals and related organisations both locally and abroad. 'GTWHI has often been given the recognition as one of the best World Heritage Site managers in Southeast Asia so this will become a learning centre for the region as well,' he said. GTWHI is also open to collaborating with other organisations on its education programmes, Chow added. He was speaking to reporters after attending the George Town Heritage Celebrations community appreciation ceremony today. GTWHI general manager Ang Ming Chee said the organisation is in the process of securing permits before beginning restoration, which would hopefully start next year. GTH-Relic will include four core elements: an interpretative centre, a heritage laboratory, a heritage material bank, and a cultural heritage embassy, Ang explained. 'It's all-inclusive with different targets, from children to professionals to the residents and to the visitors,' she said, adding that some programmes will have fees to ensure financial sustainability. Meanwhile, plans are underway to create a new Cultural Heritage Hub (CH²) at a row of eight pre-war shophouses on Acheh Street. Penang Chief Minister Chow Kon Yeow (second from left) and Tanjung MP Lim Hui Ying (left) visit Masjid Melayu Lebuh Acheh during the historic building open house in George Town, on July 7, 2025. — Picture by Opalyn Mok Ang said GTWHI will work with Lim Kongsi, the building owner, on the restoration of the burned-down shophouses. The hub, costing around RM4 million, will serve as a platform for the local creative industry and cultural entrepreneurs. She said the restoration is expected to be completed by the first quarter of next year. The hub will feature an interpretative centre, a shared capacity-building space, and a creative economy incubation centre. The incubation centre will encourage collaboration between local entrepreneurs and young designers to develop new products. Lim Kongsi vice-president Datuk Lawrence Lim confirmed that the shophouses had burned down several years ago. 'Restoration works are ongoing and after completion, we will hand over to GTWHI to manage the cultural heritage hub,' he said. George Town today marks its 17th year as a Unesco World Heritage Site. This year's George Town Heritage Celebrations spanned three days from July 5 to 7, featuring workshops, dances, a heritage walk, and open houses at historic buildings. Chow said the open houses allowed the public to learn about heritage associations and organisations that have shaped George Town's culture for generations. He expressed hope that more heritage groups will be included in next year's celebrations so the public can continue to explore local cultural heritage.
