Latest news with #Malay-style
The Star
06-07-2025
- General
- The Star
Nasi lemak – a nation's breakfast
(From left) Joanne Chan Chiew Ean, 29, Ain Nadzirah Othman , 35, and R. Reveka Nair, 26, each with a packet of nasi lemak in George Town. (June 28, 2025) — ZHAFARAN NASIB/The Star Malaysia's favourite comfort food stirs up sweet memories GEORGE TOWN: Every other day, company operations executive R. Reveka Nair, 26, will sample her favourite breakfast – nasi lemak. And she must get her fix even on her travel for a holiday. 'It is such a classic Malaysian meal and I have been eating it since I was a child. 'I believe every Malaysian will at least once in their lifetime try this meal for breakfast. 'The aroma of the fresh santan in the rice and the sweet, spicy sambal are what make nasi lemak special. 'Wrapping it in banana leaves really gives it more oomph,' the Kuala Lumpur lass said. Businessman Marcus Quah, 40, echoed the same sentiment, claiming that each spoonful of nasi lemak gives him pure pleasure and the nostalgia. 'Back in the 90s, it only cost 60 sen a packet at my school's canteen. 'Everyday during recess, together with my friends of different races, we would rush to the stall to get a packet before it finishes. 'Although wrapped in banana leaf and just sambal, half an egg, and some anchovies as the condiments, we felt like it was a feast. 'Even now when I eat nasi lemak, it brings back fond memories of the good times I had during my school days. We really had a wonderful time then, chatting and playing with friends from different culture and background,' he said. For a long time, nasi lemak has been Malaysia's No.1 breakfast, and it continues to win hearts across the country. Vendor Wasnita Idris, who operates a stall in Lebuh Pantai, said the humble dish made with rice cooked in santan (coconut milk) and pandan leaves have become a staple breakfast and a comfort food for many. 'Nasi lemak is something we all can agree on. Whether you are Malay, Chinese or Indian, everyone has their own way of enjoying it,' the 53-year-old said recently. Wasnita, who has been running her family business for 25 years, prides herself on the traditional Malay-style nasi lemak which is wrapped in banana leaf, and accompanied with either anchovies, squid or prawns. The sambal, she said, is the key ingredient, and it could wake any soul. 'It is made mainly of ground chilli, onions and belacan (shrimp paste), and it takes meticulous preparation. 'The bilis sambal variant is our trademark,' she said. Despite selling each packet for RM3, her stall has been featured in the Michelin Guide, mentioned as among the most affordable entries in the list. Meanwhile, trader Tan Yoke Kim, 50, serves up over 20 side dishes to accompany her Chinese-style nasi lemak. The offerings include fried chicken, sardine, tamarind prawns, petai (stink beans), soy sauce meat, sausages and even steamed okra and salted duck eggs. 'Preparation starts as early as 3am, so everything has to be ready by breakfast time. 'The number of dishes kept growing to fulfill demands of customers, but the sambal is still a must-have,' said Tan. R. Reganathan, 48, serves his ready-packed meals from a makeshift stall along the road that comes with fresh cow's milk. 'The richness of the milk helps soothe the heat from the sambal. 'Many agrees that it balances out the spiciness and offers a comforting end to the meal. 'Nasi lemak brings out the togetherness in every Malaysian. It's a simple, yet delicious breakfast,' he said.
Yahoo
11-06-2025
- Yahoo
11 best stalls in Whampoa Makan Place that pack a tasty wham
Whether you call it Whampoa Makan Place, Whampoa Market or just 'that food centre in Whampoa,' one thing's for sure: it's a treasure trove of great eats. Interestingly, this food centre is split into 2 blocks: 90 and 91 — the latter catering to early risers with its breakfast picks, while the former houses stalls for the lunch-and-dinner crowd. Either way, you're bound to find something you fancy no matter what time you swing by. Here are 11 best stalls in Whampoa Makan Place that pack a tasty wham. Feeling peckish? A plate of nasi ayam from Mat Noh & Rose Authentic Ginger Fried Chicken Rice will do just the trick. This Muslim-owned stall may be tucked away in a far corner of the food centre, but that certainly hasn't stopped it from achieving main character status for its stellar ginger fried chicken rice. The Standard Chicken Rice (S$4.50) features a mound of fragrant basmati rice accompanied by a hunk of fragrant Malay-style fried chicken, crowned with a distinctive sliver of vibrant orange skin and a smattering of fried batter bits that lend the tender, ginger-perfumed chicken a satisfying crunchy contrast. Equally delicious are the chilli and soy sauce, both of which elevate everything on your plate. Drop by early if you're eyeing their Begedil (S$1), or, jazz up your meal with add-ons like Tofu/Tempeh (S$0.50), Stir-fried Vegetables (S$1) or Chicken Skin (S$1) anytime. +65 8400 2206 Tue to Sat: 9am – 3pm Closed on Sun & Mon Facebook | Instagram It's not every day that a fish soup stall earns a Michelin Bib in Singapore, but Beach Road Fish Head Bee Hoon is 1 of just 4 stalls to do so. Better yet, it's clinched the coveted award twice in a row, in 2023 and 2024. A third on the horizon, perhaps? But yes, be prepared to queue during peak hours. It's pretty much a rite of passage. They've got your usual fish soup offerings, including Sliced/Fried Fish Soup/Rice, Sliced/Fried Fish Bee Hoon, Fish Porridge and even Special Tom Yum Soup, all priced at an affordable S$5.50 each. The Fried Fish Soup is your answer to any rainy day. It boils down to its addictive, umami-rich broth, naturally sweet from hours of simmering fish bones. Add in the lightly battered fried fish slices — crisp on the outside, meaty and fresh within — and you've got comfort in a bowl. Tue, Thu, Sat & Sun: 9am – 2pm Closed on Mon, Wed & Fri Not to be confused with the famed Taiwanese Eat 3 Bowls, Three Bowls 来三碗 doles out bowls of Sarawak kolo mee. And though it opened just last December, this new kid on the block has already been drawing a steady stream of patrons — and for good reason. One bite of the Pork Chop Kolo Mee (S$6.50) was all it took to earn a spot among my favourites. The noodles stood out from other renditions I've tried — think mee kia-style springiness with a firm, chewy bite and none of that off-putting alkalinity. Tossed in ample lard oil and chilli powder, they were slurp-worthy and moreish till the very end. The savoury minced pork and crispy Din Tai Fung-style pork chop made for excellent complements, too. If you're more of a traditionalist, the Home Taste Kolo Mee (S$4.50/S$5.50) is a great shout. Otherwise, the Chicken Chop Kolo Mee (S$6.50), Fish Roll Fish Ball Kolo Mee (S$4) and Wanton Kolo Mee (S$4) are solid picks if you're craving other protein options. Wed to Mon: 12pm – 9pm Closed on Tue Amoy Street Lor Mee… at Whampoa Makan Place? Sounds geographically confusing, I suppose. But make no mistake, this stall is touted as the 'best lu mian in town'. And well, there's only one way to find out: give it a go. Good news for the indecisive — the stall offers just 2 menu items: the signature Lor Mee (S$4) and the amped-up Jumbo Meal (S$5). The standard bowl features the usual suspects: pork belly, ngoh hiang, fried dory fish nuggets and batang fish, all generously portioned to go with every slurp of thick, aromatic gravy. Be sure to hit it with vinegar, garlic and pepper too. As for the Jumbo Meal, expect upsized portions of all 4 ingredients and an onsen egg — a surefire choice for the seriously hungry. Trust us, this one's not for those with small appetites. Daily: 6.30am – 3pm Facebook Widely regarded as one of the best rojak stalls in Singapore, Balestier Road Hoover Rojak is a must-eat for fans of the beloved (and admittedly acquired-taste) dish. This acclaimed stall traces its roots back to the 1960s, when it began as a humble Toa Payoh pushcart run by its late founder. Today, his son carries on the legacy — continuing to please crowds with their rojak year after year. As straightforward as it gets, the menu features just their signature Rojak in S$4 and S$5 portions. Each plate is a wonderfully messy medley of ingredients like fresh cucumber, turnip, tau pok and youtiao, as well as rarities like green mango and chewy jellyfish slivers. Everything's thoroughly tossed in a sweet, tangy Penang-style sauce made with fermented prawn paste, sugar and ginger flower, then finished with a plentiful shower of crunchy peanut shavings. showered with crunchy peanut shavings. Wed to Sun: 9.30am – 2.30pm Closed on Mon & Tue Yes, you read that signboard right. You can still get a plate of char kway teow for just S$3 in this economy at Chuan Kee Fried Kway Teow. Naturally, the regular snaking queues are a package deal with this stall. Rumour also has it that it sells out before its official 3pm closing time on some days. Each plate is fried to order by a solo elderly uncle said to wield decades of experience under his belt. Don't let the price tag fool you either; you'll be dealt with a sizable mix of yellow noodles and kway teow, fried with egg, fish cakes, cockles, taugeh and lup cheong. The noodles lean on the drier, savoury side, with a well-balanced profile that's neither too sweet nor salty — perfect for those with lighter palates. And yes, there's wok hei to go around. Wed, Thu & Sat to Mon: 11am – 3pm Closed on Tue to Fri 12 best char kway teow stalls in Singapore that will hit the sweet spot Even if you're not the biggest fan of wanton mee, Golden Roast Char Siew's rendition is bound to knock your socks off. This 34-year-old stall is run by an elderly couple and has called Whampoa Makan Place home since 2020, after years of shifting around various coffeeshops across Singapore. Now, just take a look at that mountainous display of glistening roast meat and golden-brown ngoh hiang rolls, and tell me you're not already salivating. The Wanton Mee is priced at S$4.50 (Small) and S$5.50 (Large), with each plate featuring a bed of chewy noodles tossed in a savoury soy-based sauce and surprisingly potent chilli, topped with vegetables and char siew that's roasted in-house on the daily. A bowl of warm, peppery soup is served on the side, with silky wantons that I enjoyed for their toothsome meat filling. I was also impressed by the char siew which, despite its run-of-the-mill appearance, had a meaty bite and tender mouthfeel. Truly a cut above the rest. I also couldn't resist ordering a piece of Ngoh Hiang (S$1.50). The bolstery beancurd roll was chock-full of five-spiced pork and was deep-fried to a perfect amalgamation of crunchy and soft. Sat to Thu: 8am – 7pm Closed on Sun If you're down for a bowl of hearty beef noodles, make a beeline for the father-son-run Kim Huat Teochew Beef Noodles. Although, if you can't spot the name, just keep an eye out for the striking red signboard with its name in stylised Chinese calligraphy. This stall comes with quite the backstory. It started out in the 1960s as a pig organ soup pushcart, only pivoting to beef kway teow in the early 2000s after weathering a series of setbacks. Call it a comeback, and a delicious one at that! The stall's offerings include 3 varieties of beef noodles: Sliced Beef Noodles (S$6/S$8), Mixed Meat (S$6/S$8) — which adds tripe, brisket and tendon to the tender beef slices — and a Mixed Soup & Noodles Set (S$7/S$8) for the best of all worlds. You can opt for either soup or dry versions, but we'd argue that the X-factor lies in the broth. Made with a secret recipe, the soup is rich, savoury and absolutely slurp-worthy — one that you'll savour down to the very last drop. Tue to Sun: 9.30am – 5pm Closed on Mon Facebook | Instagram Early birds, this one's definitely for you. Tanglin Halt A1 Carrot Cake fires up the wok at 5am and wraps up by lunchtime, dishing out chye tow kway and Teochew kueh to start your day on the right note. Choose from Black or White Carrot Cake (S$3/S$4/S$5), both featuring soft radish cake cubes stir-fried with eggs and loads of umami-rich chye poh — the former slicked with sweet dark sauce while the latter sports a crispy crust of even more eggs. It's no surprise that each has its own share of devotees. Our advice? Just get them both. If you're looking to zhng up your plate or simply aren't in the mood for chye tow kway, you can go for their pan-fried Teochew kueh in the likes of Soon Kueh (S$1.40), Png Kueh (S$1.30) and Ku Chye Kueh (S$1.40). Tue to Sun: 5am – 12pm Closed on Mon Team Cookie or Team Flaky egg tarts? If you're in the latter camp like I am, Qinde Egg Tart will be right up your alley. Nestled in the centre lane of Whampoa Makan Place, this gem of a bakery specialises in Portuguese egg tarts (or pasteis de nata) — great as a snack or post-meal treat. Priced at just S$1.80 a pop, the tarts come in 3 flavours: Original, Pandan and Chocolate. I snagged the Original and Pandan tarts while they were still warm and toasty, and I was far from disappointed. The custard fillings were velvety, pleasantly gelatinous and brimming of milky richness, with a fragrant kiss of pandan in the latter. They weren't too sweet either, and beautifully contrasted with the flaky, not-too-greasy golden pastry. The owner's really friendly, too, so there's no doubt I'll be back for more of these creamy, bite-sized morsels. Mon to Thu: 9.30am – 6.30pm Fri to Sun: 9.30am – 7pm Facebook And that's not all for the sweet tooths! Rounding off this list is Nyonya Chendol, which impressively stands as the only chendol stall in Singapore with a spot on the Michelin guide. Here, the acclaimed dessert comes in 4 variations: Original (S$2), Red Bean (S$2.50), Sweet Corn (S$2.50) and D24 Durian (S$3.50). Picture this: a mountain of shaved ice doused in sweet, smoky gula melaka syrup and creamy coconut milk, topped with earthy azuki beans and chewy pandan jelly noodles. Pretty much teh ultimate antidote to Singapore's sweltering heat, if we do say so ourselves. Feeling extra? Go for the D24 Durian Chendol, which crowns your bowl with a scoop of pungent-in-the-best-way D24 durian purée, adding an indulgent, creamy twist to this already iconic dessert. Mon to Fri: 11am – 8.30pm Sat & Sun: 11am – 9pm Facebook 11 best hawker stalls at Chong Pang Market & Food Centre to fuel you up The post 11 best stalls in Whampoa Makan Place that pack a tasty wham appeared first on
The Star
03-06-2025
- Entertainment
- The Star
Where Malay flair meets Nyonya elegance
BOLD new Malay flavours amid Baba-Nyonya heritage are what awaits guests at a serene dining enclave in Putrajaya. With new additions to its menu, Madam Lee Nyonya Private Dining promises a unique dining experience. Located in Palm Garden Hotel, the restaurant is set in a three-storey standalone building adjacent to the hotel's Rafflesia Ballroom. The new menu continues to honour classic Nyonya favourites while introducing five new Malay-style cooking methods. These are masak lemak Minangkabau, masak kicap, bakar bakar, sambal cili api and goreng berempah. (Clockwise from top) Udang Goreng Berempah, Daging Masak Kicap, Oxtail Sambal Cili Api and Bakar Bakar Seabass. New creations to try include the Siput Sedut Masak Lemak Minangkabau, Paru Sambal Cili Api, Oxtail Masak Kicap and Bakar-Bakar Udang Harimau. These dishes complement existing signature dishes like Ayam Kapitan, Tamarind Prawn, Peranakan Beef Rendang and Nyonya Chap Chye. There are also new Nyonya items to choose from such as Chilled Otak-otak, Inchi Kabin (Nyonya-style fried chicken) and asam laksa. Chef de cuisine Muhammad Shaharizal Ahmad Sobry, known as Rizal, leads the restaurant's culinary team. He is known for his passion for authentic traditional Malaysian cuisine. With past experience in prestigious five-star hotel kitchens, Rizal ensures that all pastes are prepared in-house using fresh local ingredients. Diners can also indulge in reimagined Nyonya fusion desserts. Highlights include Sago Cha Cha with Taro Ice-Cream, Pineapple Pulut Hitam Creme Brulee, Onde-Onde Cake with Vanilla Ice-Cream, Coconut Cendol Cheesecake and Pulut Tai Tai with Caramelised Banana. The eatery's semi-fine dining concept is paired with cultural charm. From the elegant reception area adorned with Nyonya antiques to the airy middle-floor dining hall and the al fresco Baba Bar, every detail has been curated to celebrate Peranakan elegance. The restaurant features private rooms while the entire venue is available for weddings, anniversaries or family celebrations. Madam Lee Nyonya Private Dining is open daily from 10am to midnight. For reservations or event bookings, call 03-8943 2233 or 012-871 4101 or email
The Advertiser
12-05-2025
- The Advertiser
Perks of a points splurge: it takes perseverance, but is it worth it?
We're on the first leg of a trip to Rome, scheduled to depart at 12pm and arrive at 5.30pm Singapore time. With lots of perseverance and a bit of luck, I've managed to score two premium economy award tickets using Virgin points. A few weeks previously, I'd taken a Singapore Airlines flight in economy, so I'm keen to compare the two classes. CHECKING IN: We've checked in online which, it turns out, is pretty pointless. We still need to have our seats allocated and boarding cards issued, as we weren't able to choose seats on either the Virgin or Singapore Airlines' sites, presumably because we are on points tickets. We're early, and there's no queue for the dedicated check-in desk. Premium economy passengers have a 35kg allowance, and surprisingly, staff offer to book our luggage through to Rome, despite being on a different ticket and airline. Twenty minutes later, thanks to my husband's platinum status with Virgin, a Star Alliance partner, we're sitting in the Singapore Airlines' SilverKris lounge enjoying a late breakfast. THE FLIGHT: We board after the business-class passengers. On the lower deck of the A380, premium economy is full, but there's still plenty of room in the overhead lockers. We take off right on midday. I'm happy to be taking a day flight so I can take full advantage of the premium economy benefits rather than just being focused on getting some sleep. THE CLASS: There are 44 seats in a 2-4-2 configuration. We are in a two, the row behind the emergency exit. I'm in the window seat, 32C. The seat pitch is 97cm compared to economy's 81.3cm, with a width of 49.5cm, while economy is 45.7cm. I'm surprised by the difference those extra centimetres and the pull-down leg rest make to my comfort. FOOD AND DRINKS: Lunch is served 90 minutes after take-off. There's an appetiser of rare smoked duck breast on a spicy noodle salad, then a choice of pan-fried gnocchi with mushroom cream sauce and pancetta, or Malay-style chicken curry with rice. Both are exceptional, the servings generous. The drinks list offers non-vintage champagne, a New Zealand sauvignon blanc, and an Australian shiraz, plus the option of the famous Singapore Sling, a nice local touch. Afternoon tea, served a couple of hours later, is a toastie, either chicken (a bit meh) or sweet potato and cheese. ENTERTAINMENT: I put on my noise-cancelling headphones and browse the extensive seat-back entertainment choices. About 1800 options include music, games, TV series, and new-release movies. I watch Demi Moore in The Substance, which has had even the mildest of curses dubbed over. Premium economy also has unlimited Wi-Fi for KrisFlyer members, so it's worth signing up for. THE SERVICE: Courteous and attentive with staff checking several times to see if we needed anything and frequently bringing us water. IN A NUTSHELL: Singapore Airlines' Premium Economy far outperformed my expectations. Apart from the lack of lie-flat seats, it felt not too far removed from a traditional business-class product. The writer travelled at her own expense We're on the first leg of a trip to Rome, scheduled to depart at 12pm and arrive at 5.30pm Singapore time. With lots of perseverance and a bit of luck, I've managed to score two premium economy award tickets using Virgin points. A few weeks previously, I'd taken a Singapore Airlines flight in economy, so I'm keen to compare the two classes. CHECKING IN: We've checked in online which, it turns out, is pretty pointless. We still need to have our seats allocated and boarding cards issued, as we weren't able to choose seats on either the Virgin or Singapore Airlines' sites, presumably because we are on points tickets. We're early, and there's no queue for the dedicated check-in desk. Premium economy passengers have a 35kg allowance, and surprisingly, staff offer to book our luggage through to Rome, despite being on a different ticket and airline. Twenty minutes later, thanks to my husband's platinum status with Virgin, a Star Alliance partner, we're sitting in the Singapore Airlines' SilverKris lounge enjoying a late breakfast. THE FLIGHT: We board after the business-class passengers. On the lower deck of the A380, premium economy is full, but there's still plenty of room in the overhead lockers. We take off right on midday. I'm happy to be taking a day flight so I can take full advantage of the premium economy benefits rather than just being focused on getting some sleep. THE CLASS: There are 44 seats in a 2-4-2 configuration. We are in a two, the row behind the emergency exit. I'm in the window seat, 32C. The seat pitch is 97cm compared to economy's 81.3cm, with a width of 49.5cm, while economy is 45.7cm. I'm surprised by the difference those extra centimetres and the pull-down leg rest make to my comfort. FOOD AND DRINKS: Lunch is served 90 minutes after take-off. There's an appetiser of rare smoked duck breast on a spicy noodle salad, then a choice of pan-fried gnocchi with mushroom cream sauce and pancetta, or Malay-style chicken curry with rice. Both are exceptional, the servings generous. The drinks list offers non-vintage champagne, a New Zealand sauvignon blanc, and an Australian shiraz, plus the option of the famous Singapore Sling, a nice local touch. Afternoon tea, served a couple of hours later, is a toastie, either chicken (a bit meh) or sweet potato and cheese. ENTERTAINMENT: I put on my noise-cancelling headphones and browse the extensive seat-back entertainment choices. About 1800 options include music, games, TV series, and new-release movies. I watch Demi Moore in The Substance, which has had even the mildest of curses dubbed over. Premium economy also has unlimited Wi-Fi for KrisFlyer members, so it's worth signing up for. THE SERVICE: Courteous and attentive with staff checking several times to see if we needed anything and frequently bringing us water. IN A NUTSHELL: Singapore Airlines' Premium Economy far outperformed my expectations. Apart from the lack of lie-flat seats, it felt not too far removed from a traditional business-class product. The writer travelled at her own expense We're on the first leg of a trip to Rome, scheduled to depart at 12pm and arrive at 5.30pm Singapore time. With lots of perseverance and a bit of luck, I've managed to score two premium economy award tickets using Virgin points. A few weeks previously, I'd taken a Singapore Airlines flight in economy, so I'm keen to compare the two classes. CHECKING IN: We've checked in online which, it turns out, is pretty pointless. We still need to have our seats allocated and boarding cards issued, as we weren't able to choose seats on either the Virgin or Singapore Airlines' sites, presumably because we are on points tickets. We're early, and there's no queue for the dedicated check-in desk. Premium economy passengers have a 35kg allowance, and surprisingly, staff offer to book our luggage through to Rome, despite being on a different ticket and airline. Twenty minutes later, thanks to my husband's platinum status with Virgin, a Star Alliance partner, we're sitting in the Singapore Airlines' SilverKris lounge enjoying a late breakfast. THE FLIGHT: We board after the business-class passengers. On the lower deck of the A380, premium economy is full, but there's still plenty of room in the overhead lockers. We take off right on midday. I'm happy to be taking a day flight so I can take full advantage of the premium economy benefits rather than just being focused on getting some sleep. THE CLASS: There are 44 seats in a 2-4-2 configuration. We are in a two, the row behind the emergency exit. I'm in the window seat, 32C. The seat pitch is 97cm compared to economy's 81.3cm, with a width of 49.5cm, while economy is 45.7cm. I'm surprised by the difference those extra centimetres and the pull-down leg rest make to my comfort. FOOD AND DRINKS: Lunch is served 90 minutes after take-off. There's an appetiser of rare smoked duck breast on a spicy noodle salad, then a choice of pan-fried gnocchi with mushroom cream sauce and pancetta, or Malay-style chicken curry with rice. Both are exceptional, the servings generous. The drinks list offers non-vintage champagne, a New Zealand sauvignon blanc, and an Australian shiraz, plus the option of the famous Singapore Sling, a nice local touch. Afternoon tea, served a couple of hours later, is a toastie, either chicken (a bit meh) or sweet potato and cheese. ENTERTAINMENT: I put on my noise-cancelling headphones and browse the extensive seat-back entertainment choices. About 1800 options include music, games, TV series, and new-release movies. I watch Demi Moore in The Substance, which has had even the mildest of curses dubbed over. Premium economy also has unlimited Wi-Fi for KrisFlyer members, so it's worth signing up for. THE SERVICE: Courteous and attentive with staff checking several times to see if we needed anything and frequently bringing us water. IN A NUTSHELL: Singapore Airlines' Premium Economy far outperformed my expectations. Apart from the lack of lie-flat seats, it felt not too far removed from a traditional business-class product. The writer travelled at her own expense We're on the first leg of a trip to Rome, scheduled to depart at 12pm and arrive at 5.30pm Singapore time. With lots of perseverance and a bit of luck, I've managed to score two premium economy award tickets using Virgin points. A few weeks previously, I'd taken a Singapore Airlines flight in economy, so I'm keen to compare the two classes. CHECKING IN: We've checked in online which, it turns out, is pretty pointless. We still need to have our seats allocated and boarding cards issued, as we weren't able to choose seats on either the Virgin or Singapore Airlines' sites, presumably because we are on points tickets. We're early, and there's no queue for the dedicated check-in desk. Premium economy passengers have a 35kg allowance, and surprisingly, staff offer to book our luggage through to Rome, despite being on a different ticket and airline. Twenty minutes later, thanks to my husband's platinum status with Virgin, a Star Alliance partner, we're sitting in the Singapore Airlines' SilverKris lounge enjoying a late breakfast. THE FLIGHT: We board after the business-class passengers. On the lower deck of the A380, premium economy is full, but there's still plenty of room in the overhead lockers. We take off right on midday. I'm happy to be taking a day flight so I can take full advantage of the premium economy benefits rather than just being focused on getting some sleep. THE CLASS: There are 44 seats in a 2-4-2 configuration. We are in a two, the row behind the emergency exit. I'm in the window seat, 32C. The seat pitch is 97cm compared to economy's 81.3cm, with a width of 49.5cm, while economy is 45.7cm. I'm surprised by the difference those extra centimetres and the pull-down leg rest make to my comfort. FOOD AND DRINKS: Lunch is served 90 minutes after take-off. There's an appetiser of rare smoked duck breast on a spicy noodle salad, then a choice of pan-fried gnocchi with mushroom cream sauce and pancetta, or Malay-style chicken curry with rice. Both are exceptional, the servings generous. The drinks list offers non-vintage champagne, a New Zealand sauvignon blanc, and an Australian shiraz, plus the option of the famous Singapore Sling, a nice local touch. Afternoon tea, served a couple of hours later, is a toastie, either chicken (a bit meh) or sweet potato and cheese. ENTERTAINMENT: I put on my noise-cancelling headphones and browse the extensive seat-back entertainment choices. About 1800 options include music, games, TV series, and new-release movies. I watch Demi Moore in The Substance, which has had even the mildest of curses dubbed over. Premium economy also has unlimited Wi-Fi for KrisFlyer members, so it's worth signing up for. THE SERVICE: Courteous and attentive with staff checking several times to see if we needed anything and frequently bringing us water. IN A NUTSHELL: Singapore Airlines' Premium Economy far outperformed my expectations. Apart from the lack of lie-flat seats, it felt not too far removed from a traditional business-class product. The writer travelled at her own expense
Yahoo
28-01-2025
- Yahoo
Restoran Sambal Hijau: Popular mixed rice spot with almost 6K reviews, serves over 80 types of lauk
Restoran Sambal Hijau, located in Kampung Sungai Penchala, is a renowned mixed rice haven, serving over 80 varieties of mouthwatering Malay-style Padang dishes. It's the quintessential go-to spot for locals craving a hearty, classic meal. With an impressive 4.1-star rating from over 5.9K Google reviews (at time of writing), its reputation speaks for itself. Word on the street? Even chefs in Kuala Lumpur bring their visiting foodie friends here for a taste of this spot. While I expected the restaurant to be packed the moment I arrived, it wasn't as crowded as I had expected — at least not yet. By 12pm, though, be prepared to battle for a seat! I didn't count the exact number of dishes on the counters, but there was, indeed, a lot. Each lauk looked both presentable and irresistibly inviting, ranging from indulgent options like whole crabs to simpler classics like chicken, fish, and squid. Designated tables showcased an array of ulam-ulaman and several types of sambal, paired with 'special' vegetable-based side dishes like mango salad and kerabu. Another section was dedicated solely to regular vegetables, such as humble sayur tumis. With so many choices, it's impossible not to spend a long time choosing. Unlike most mixed rice spots, Restoran Sambal Hijau has a very specific pricing labelled on each dish per portion. You won't have to worry about being overcharged or dealing with prices that fluctuate based on the mood of the nasi campur auntie or uncle! To see if Restoran Sambal Hijau lives up to its name, I opted for their Ayam Sambal Hijau (RM5.50 per piece) as my protein of choice. To round out the meal, I added Kangkung Tumis (RM3 per scoop) and a half portion of rice (RM2.50), generously doused with the gravy from Sotong Sambal Berapi — thankfully, free of charge. My mixed-rice meal totalled RM11. The sambal hijau, however, fell short of expectations. It was merely coarse bits of green chilli padi with a hint of garlic, sauteed in minimal oil with kaffir lime leaves. I had hoped for a finer blend of chillies and aromatics, slowly cooked in oil, as is customary with most sambals. This approach would have elevated the dish, making it far more enjoyable to pair with rice. Taste-wise, the sambal hijau was decent! For someone with a high spice tolerance like me, it delivered just enough of a kick to get me sniffling — but nothing more. Its flavour leaned towards tangy, thanks to the kaffir lime leaves, and it was well-seasoned overall. Anjung Hijau Lin Swandee: RM4 fluffy nasi lemak halba that tastes like home, thick laksa lidi & comforting soto However, the coarse consistency meant the flavours didn't cling well to the chicken. While the chicken itself was nicely seasoned with salt and turmeric, I wish it had been cooked a bit longer — it was still stringy and tough. As for the kangkung, it was cooked too long for it to remain crunchy. The flavours were dominated by anchovies, which, unfortunately, didn't do much to win me over. It wasn't exactly the highlight of the meal. The unexpected star of my plate was the Sambal Sotong Berapi's gravy. Finely ground green and red chilli padi combined with onions and garlic, cooked to perfection in just the right amount of oil, created a silky, spicy sauce that paired beautifully with the fluffy rice. And let me tell you — it packed a serious punch! My dining companion's plate featured a full scoop of rice (RM3), Asam Rebus Mabong (RM7 per piece), and Bayam Tumis (RM3 per scoop), topped off with a generous drizzle of kuah Asam Pedas. The mabong (a type of mackerel) was impressively fresh, with a large, plump fillet that surprised us both. Its quality and preparation were exceptional, a rare feat for a mixed rice spot. When cooked fresh, mabong offers a flavour that can almost rival terubuk (toli shad), which typically costs around RM60 per kg. The bayam, on the other hand, was fairly unremarkable, but the Asam Pedas delivered a spicy kick that elevated the rice. For spice lovers, it's a treat, but if your heat tolerance is low, proceed with caution! While the consistently long, snaking queues at Restoran Sambal Hijau made sense, I found the prices slightly higher than those at typical mixed rice spots. It's not a place I'd frequent regularly if I lived in the area. Ironically, I wasn't a fan of their sambal hijau — despite the restaurant's namesake — but there's no denying the freshness and quality of their ingredients, which justifies the price tag. I also got the Ayam Percik (RM7) for takeaway, and it was delicious. The quarter piece of white meat (breast and wing) was exceptionally juicy and packed with flavour. If you're looking to experience the best of what Restoran Sambal Hijau has to offer, I'd highly recommend trying their 'high-end' lauk options! Expected damage: RM6 – RM13 per pax NALE The Nasi Lemak Company: Is this spot's 'best nasi lemak in the world' worth the price? The post Restoran Sambal Hijau: Popular mixed rice spot with almost 6K reviews, serves over 80 types of lauk appeared first on
