This restaurant serves the real deal, and gives a wow moment when it comes to nasi lemak. The sambal is what makes it; it is more spicy than sweet, and the best part is when the grains of rice absorb all of it up. The peanuts are not overly toasted, the anchovies crispy, and the cucumbers fresh and crunchy. Nasi lemak varies from place to place, but at the end of the day, there’s just something special about a RM2 plain nasi lemak made by a makcik. 

(Photo: Addin "Dean" Kamil)