Freshness is everything to the people behind Dickson Nasi Lemak, a takeaway joint in the vibrant Joo Chiat neighbourhood. They’re best known for Malaysian-style nasi lemak, and in fact, use the exact same recipe as the famed Village Park restaurant in Kuala Lumpur.
How did it come about? Owner Hoh Loyi was driven purely by a fervent lust for the hearty dish and it is said that she is now working closely with an ex-employee who spent over 15 years at the popular KL joint. Expect only the freshest fried chicken and sambal chilli to go along with the aromatic double-steamed coconut rice made using a traditional wooden rice steamer.
After a successful launch, they are now back with a crisp new Ayam Goreng Berempah launching on September 12. Best known for their enormous crispy yet succulent chicken leg, the new recipe features fresh boneless chicken thighs that come in bite-size portions, tasting distinctively of lemongrass, ginger, turmeric, and of course, a special sauce. The highlight is still undoubtedly the strict fry-as-you-order policy – the chicken is only lowered into the deep fryer when your order is placed. The result is one of the freshest and crunchiest fried chicken you’ll ever sink your teeth in.
There’s also the signature sambal where 18 different ingredients end up in a gruelling five-hour cooking process every day. While the fresh sambal excludes refined sugar in the mix, there’s a sweetness that comes from tons of caramelised onions while the anchovies and chillies keep it in balance with the ever-desirable savoury spice. Definitely not the overly sweet nasi lemak chilli you’ll find at most shops in Singapore.