Recommendation by Lemi
In the pursuit of making the perfect plate of Nasi Lemak, The Coconut Club has painstakingly scoured the region for the best coconuts. They source the fruit especially from Perak, Malaysia. Along with the all-important coconut base, Chef Eng Su continually improves upon each element. The Basmati rice is dense and chewy, made even better with the coconut. Their fried chicken is a special Ayam Goreng Berempah (Malaysian-style crispy spiced fried chicken), made flavorful with an assortment of spices. A plate is pricier than what you’d find in hawker centers, but for its location and commitment to quality, you can’t go wrong. End the meal with Cendol, the restaurant’s special iced dessert using fresh coconut milk.
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