After delaying so many times, I finally went to Wangsa Maju to have a famous Char Koay Teow (Malay style) and Nasi Lemak that was highly recommended. It is also a favorite among the Chinese community.
|This is 2am in the morning|
Self service where you have to queue up for order
Let start with Nasi Lemak. For me, what exactly makes a good Nasi Lemak is the combination of good rice and the sambal. Bonus if the condiments are good. I love Nasi Lemak, I can have Nasi Lemak for breakfast, lunch or dinner. From January to December non stop everyday. LOL crazy.
I love when Nasi Lemak is served the traditional way – on a banana leaf, it gives a fragrance. But unfortunately the rice was lumpy and I just don’t like that because it will get lumpier when I add the sambal.
The sambal..? Oh I’m sorry I didn’t take sambal photo but it was like gravy, not like typical sambal. But it was acceptable due to fact that they serve to large number of people. The taste was good, it tasted both spicy and sweet, but I ask the girl to have half than usual. I can’t stand with spicy heat.
Here, a plate of Char Koay Teow. It tasted a bit moist and had a strong, sweet seafood and soy sauce flavor. Overall it was oke, I’m a bit frustrated when the bean sprout is so lumpy. For me, the bean sprouts should be nice and crunchy when served. They should add the bean sprout at very last minute.
The chicken, I always go for drumstick. Drumstick with firm flesh, fragrance and tasty, especially the crispy skin even it a little salty.
Food Type: Nasi Lemak and Char Kuey Teow (Malay Style)
Cleanliness Vote : 3/5
Food Vote : 3.5/5
Revisit : Yes