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  • I really want to like this place. But l had eaten at this place ages ago when the current owners took over and had not been impressed with it. Then, their curry laksa was imbalanced and had too much turmeric and the sambal for the nasi lemak was so hot, it almost burnt a hole in my stomach lining. Today, l tried their kolo mee and took home thier nasi lemak. The kolo mee was decent. Lots of fried wontons to lend a crispy element to the dish and it wasn't very greasy. The nasi lemak sambal was off again. It had lots of onions, which l liked but the sambal proportions were all wrong. The sambal had too much vinegar, which leads me to think they used a prepared chilli mix and l had an underlying taste of mustard seed or turmeric,which does not belong in a sambal. Kitchen staff, l hope you are reading this- sambal should consist of ground chillies, belacan and lots of oil to cook out the rawness of the chillies and salt. If you want to add a souring agent, Use tamarind and not vinegar. Also it's called nasi lemak for a reason. There was not enough coconut milk in the rice to qualify as nasi lemak.This is an iconic dish and you really should get it right or else call it something else. I am glad to see that they are opening another location downtown. It please improve your sambal if you want Malaysians to come to your restaurant.
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