Tariq Helou, chef-owner, Fleurette

“Nasi Lemak is not a dish that I usually crave. However, when I was introduced to Nasi Lemak Ayam Taliwang by a friend about a year ago, my interest was piqued so I decided to try it and it really is the best I've had.

What I like about it is that you don’t feel that the different components of the dish are fighting against each other in terms of flavour; and that's remarkably difficult to achieve in a dish full of bold, rich ingredients. The chicken is marinated and then steamed first, before being grilled. The mild smokiness, coupled with the fragrant but not overly dense coconut rice, and the mouth-watering (and almost eye-watering) sambal, really ties everything up harmoniously that leaves you extremely satisfied.”

Mano Thevar, chef and co-owner, Thevar

“Dickson Nasi Lemak along Joo Chiat Road is one of my favourites. A friend of mine introduced me to this place a year ago and I got hooked ever since.

Their rice is well-fragrant and their chicken is well-spiced and cooked to perfection, juicy, tender, and crispy all in one! The sambal is spicy yet has a good amount of sweetness that elevates the whole dish.”

Mano Thevar, chef and co-owner, Thevar

“I came across Ponggol Nasi Lemak through friends who frequent this place, and you can now say that it’s my regular spot whenever I crave this dish—especially during supper. I like their fiery sambal and fried fish, which give your tastebuds a good time.”

Huishan Soh, Chef-partner, Catkin by Huishan

“I used to live around the northeast area & Ponggol Nasi Lemak is one of the more popular places for supper. I would have to say that I have been visiting the Kovan outlet for maybe close to 6 years.

It’s my nasi lemak go-to. There may be other places that have better nasi lemak but I love that it’s super close to my heart & they have a crazy amount of selections when it comes to side dishes. They have this underrated side (in my opinion), Curry vegetables. Unlike most curry vegetables, their curry is rich and packed with spices. Not to mention their otah and chilli are also so good.”

Ng Guo Lun, head chef, Jaan

“My usual go-to place to satisfy my nasi lemak cravings has got to be Selera Rasa Nasi Lemak. My family and I discovered it through one of The Straits Times Sunday Life columns and since then, we have been patronising the stall almost 15 years now.

I particularly like Selera Rasa’s coconut rice because it is fragrant and fluffy. The chicken wings are freshly deep-fried with a deliciously crunchy thin batter and juicy; served alongside a crisp fried egg with perfectly runny yolk. And last but not least, a dollop of their aromatic sambal chilli completes the magic. It has a mild spiciness, a nice sweet ending to the palate, and provides a rounded flavour to the whole dish.”

Paul Longworth, chef-owner, Rhubarb Le Restaurant

“One of my favourite nasi lemak stalls is Sinar Bahru, located right below my house. This stall has been around for quite some time and is run by a nice family—they have very high standards when it comes to serving their customers and the quality of their food is always consistent. Here, the rice is fluffy and extremely fragrant, and the chicken is flavourful and fried till wonderfully crispy. To me, their chilli is a standout, as it is not too sweet, which is often so.”

Hany Moustafa, executive chef, Shabestan

“If I'm being very honest, nasi lemak is a dish that is new to me. My Singaporean and Malaysian colleagues always bring me nasi lemak to try and my favourite so far is Nusantara Singapore's nasi lemak bunga telang.

I see how much effort the chefs take to prepare this, as there are many steps that go into making this dish. Nusantara Singapore’s version uses blue pea flowers, chef’s special rempah and fresh coconut milk just to cook their basmati rice. Their sambal is hand pounded using fresh ingredients, making it a little sweet and spicy with a hint of anchovy flavour. The best part about this dish is the chicken that is crispy and full of flavours.”

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.”