Nasi Lemak Tanglin: Home-cooked fluffy nasi lemak with shiok sambal since 1948, opens at 7am
If you share my fondness for nasi lemak, you’ve probably come across glowing reviews of Nasi Lemak Tanglin. This family-run stall began selling nasi lemak at Kompleks Makanan Tanglin back in 1948 and has since expanded with outlets in Bukit Damansara, Damansara Uptown, Jalan Tun Perak, as well as several food trucks throughout Kuala Lumpur.
While I’ve sampled its nasi lemak in the past, I’ve never been to the original stall. So I decided to drive there and experience it first-hand. Navigating the winding roads of Bukit Aman was challenging, and I made a few wrong turns before finding my way to the hawker centre.
At 8am, Kompleks Makanan Tanglin was bustling with people enjoying their breakfast. The atmosphere was vibrant, providing a stark contrast to the gloomy day. People were busking, families were relishing their meals, and the air was filled with lively chatter.
What I tried at Nasi Lemak Tanglin
As I queued up, I took a moment to scan the variety of dishes on display. It caught my attention that a few containers seemed nearly empty despite the stall having opened just an hour earlier. While Nasi Lemak Tanglin is renowned for its sambal sotong, my personal preference leans towards chicken. And so, I chose the Nasi Lemak with Ayam Sambal (RM9.50).
My plate showcased aromatic coconut rice paired with sambal, crispy anchovies, sliced cucumbers, roasted peanuts, and the chicken I selected. I wasn’t aware that I needed to request for an egg separately— it seems I missed out on that component this time.
Right from the start, I observed that the rice had a crumbly texture, indicating it was perfectly steamed. In terms of flavour, the creamy essence of the coconut milk was evident, and the lemongrass amplified the aromatic qualities of the rice. However, I did come across small pieces of lemongrass, which isn’t something I enjoy.
The deep red sambal tumis appeared slightly more diluted than the thicker sambal I usually favour. Still, I wanted to taste it. The sambal had a piquant taste that offered a sweet flavour profile, followed by a lingering, spicy kick that intrigued my tastebuds. On the spiciness scale, I would say it sits at 2 out of 5. I’m confident that Nasi Lemak Tanglin’s sambal has the versatility to appeal to a wide range of taste preferences.
I then shifted my focus to the Ayam Sambal. I got the chicken wing instead of my usual order of chicken thigh, just to change things around. The chicken was slathered in bright red sambal, tempting me to indulge in a bite.
The chicken proved challenging to cut into, likely due to being fried before being incorporated into the sambal gravy. Although it was somewhat tough, it wasn’t overly difficult to chew. The sambal gravy was more savoury as compared to the sambal tumis, which complemented each other well when mixed together. Overall, a pretty solid plate of nasi lemak in my books.
To accompany my meal, I opted for my regular Teh Ais (RM3). The beverage was consistent with the quality I’ve come to expect from many Teh Ais I’ve sampled before, striking a harmonious balance between sugar, tea, and ice. It complemented my Nasi Lemak Ayam Sambal perfectly.
Final thoughts
It’s clear why Nasi Lemak Tanglin is the longest-standing nasi lemak stall in KL, with a dedicated following. Every element of the dish harmonised perfectly, mirroring the flavours I’ve experienced from its food trucks.
Would I suggest visiting Kompleks Makanan Tanglin specifically for its nasi lemak? Frankly, not really. The effort of driving and finding parking doesn’t justify it. Instead, I’d advise visiting their other branches or food trucks, as the taste remains consistent.
Expected damage: RM5 – RM15 per pax
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