Nasi Lemak Bamboo: Unique bamboo nasi lemak drenched in seafood curry at SS2

If there is one dish that represents Malaysia, it would be: nasi lemak. It’s the perfect fuel in the mornings, an ideal pick-me-up for lunch and the best solution for late night cravings. So when my colleague Alice spoke to me about Nasi Lemak Bamboo, a restaurant in SS2, Petaling Jaya which served nasi lemak steamed in bamboo (bet you already guessed that), I was instantly intrigued. 

If you’re wondering where the ingenious idea of steaming nasi lemak in bamboo came from, it originated in Sabah by a couple who wanted to introduce a unique, modern, yet authentic manner of eating nasi lemak with their own added flair.

Nasi Lemak Bamboo offers an assortment of nasi lemak: Nasi Lemak Kosong (RM6.90), Nasi Lemak Ayam Goreng (RM15.90), Nasi Lemak Rendang Ayam (RM15.90), Nasi Lemak Kari Ayam (RM15.90) and their best-seller, Nasi Lemak Kari Bamboo Seafood (RM17.90). Intrigued by why the Nasi Lemak Kari Bamboo Seafood is their best-seller, I opted for the Nasi Lemak Kari Bamboo Seafood (I’m a sucker for seafood).

But would that be sufficient? My insatiable appetite provoked. I gave in and ordered one of their best-seller snacks, the Cucur Udang (RM7.90). 

What I tried at Nasi Lemak Bamboo

After 20 minutes, the Nasi Lemak Kari Bamboo Seafood arrived. The nasi lemak was honestly quite an impressive sight— it was served with an inverted bamboo on a rattan tray lined with waxed paper laden with the usual delicious toppings of hard-boiled egg, fried anchovies, peanuts, sliced cucumbers and a small bowl of sambal. 

Time for the big reveal! I gingerly lifted up the bamboo cylinder and in seconds, the much-awaited content spilled out. Steaming hot rice, juicy-looking prawns and squid enveloped in the seafood curry in a rectangular piece of banana leaf— I couldn’t ask for more. This was done by lining the hollow bamboo tubes with banana leaves before filling it up with seafood curry, fresh prawns, squid and rice before it is left to steam for 15 minutes. 

One bite of the nasi lemak, and I realised that this was not the traditional curry I was used to. The curry doesn’t have a robust flavour to it. Instead it’s very light tasting and has an interesting sourish tang. This tang was definitely something very new to me but I quickly embraced its taste. 

I am pleased to report that the prawns and squid were extremely tasty and paired so well with the nasi lemak. The seafood wasn’t rubbery and there was a generous amount scattered throughout the nasi lemak. Plus, by steaming it in bamboo, there’s a fragrant result and the seafood is cooked to perfection! 

I was, however, disappointed with the sambal. On the positive side, the sambal wasn’t sweet (which is often common in the nasi lemak that’s sold in Kuala Lumpur) but it wasn’t spicy either. It was on the mild side which I felt was underwhelming as I always enjoy a spicy sambal. Thankfully the seafood curry was delicious on its own so I shifted my focus back to finishing up the nasi lemak. 

After inhaling the nasi lemak, I moved on to the Cucur Udang which came with a bowl of Thai chilli sauce. I was secretly excited for this as I grew up eating it in school and it had been years since I had gotten a taste of this deep-fried crunchy snack.

The Cucur Udang is deep-fried to a crispy golden brown on the exterior, yet soft and chewy inside. This addictive snack is best consumed immediately while still hot and crispy. I was impressed to find rather large chunks of prawns in between the batter. It’s delicious and flavourful on its own and you really don’t need any chilli sauce.  

Final thoughts

As a Malaysian who grew up on nasi lemak, at first I found the idea to be unconventional and was rather apprehensive. But after my maiden experience tasting the Nasi Lemak Kari Bamboo Seafood, I found it to be a refreshing change from the traditional nasi lemak I was so familiar with. 

Plus there’s that added fun of removing the bamboo tube dramatically slowly and watching all the rice flow out (I’m also a sucker for theatrics). The sourish taste of the seafood curry was so welcoming but I only wished the sambal was spicier— it would have then made this dish perfect for me. 

If you’re ever in SS2 and are craving for a plate of nasi lemak with a sambal that’s not harsh on your palate head down to Bamboo Nasi Lemak. After all, who can say no to a plate of nasi lemak, traditionally cooked or not? 

Expected damage: RM8 – RM15 per pax

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