Cooked fresh at 4am
Our rice is steamed with santan, pandan and ginger every morning. Nothing is kept overnight.
Coconut rice steamed with pandan at dawn, sambal tumis cooked low and slow, and a strong cup of kopi pulled the old way. Come hungry, leave happy.
Pak Din started with one table and a pot of sambal on Jalan Raja Muda Musa. Twenty-something years later the recipe hasn't changed, only the queue has gotten longer.
Our rice is steamed with santan, pandan and ginger every morning. Nothing is kept overnight.
Sweet, smoky and just spicy enough. Simmered for three hours with dried chillies and onions.
Local beans roasted with butter and sugar, pulled high for that thick, frothy top.
Here's a taste. The full menu has rice plates, sides, kuih and drinks.
Crispy spiced fried chicken thigh
RM9.50Squid in sweet sambal
RM10.00Slow-cooked beef rendang
RM11.00Hot, frothy and strong
RM2.80Coming with a group, ordering nasi lemak bungkus for the office, or planning a kenduri? Drop us a note and we'll get back to you.