Nurul Ain Malek, chef, The Nomads

“I first tried the stall in my late teens when my friends encouraged me to visit this place in the west. Since then, I’ve been visiting and ordering their nasi lemak for almost a decade now. What I like about the dish here is that it’s always served warm, no matter what time of the day. The rice is also fluffy and not overly rich (or lemak).

Of course, it’s even better with the ikan bilis, which are coated in batter first and deep fried for that extra crunch and texture. There are other sides, too, but I prefer to stick to the classic accompaniments. This means I will order the chicken set with an extra chicken wing and a side of sambal—which is not too spicy. I can handle my chilli but if it’s too fiery, it completely overpowers the dish.”