Review: Indonesian Cuisine Nasi Lemak (Singapore)

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People’s Park Food Centre

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Indonesian Cuisine Nasi Lemak

is a Chinese run stall serving mainly chicken with different sauces with rice and some sides. Nasi Lemak too. Rendang is nice.

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Chicken Rendang

The chicken rendang set comes with a piece of chicken drumstick with rendang sauce, fried egg, ikan bilis and peanuts. The begedil is an extra add-on.

The chicken drumstick is soft and flavourful with rendang sauce that has mildly spicy flavours with a mild tint of sweetness. Its skin is smooth and flavourful. The fried egg is normal, with cooked yolk and whites. The ikan bilis is fairly crispy, peanuts is crunchy and both are lightly salted. The begedil has soft and flavourful potato filling with a crispy egg coating. It is nice and recommended add-on.

This chicken rendang is nice. I like it.

Sweet Sauce Chicken

The sweet sauce chicken with rice comes with just a piece of chicken thigh and a serving of prawn crackers. The fried egg and begedil are extra add-ons.

The chicken thigh is soft and meaty with a fairly flavourful soft skin. A sweet tasting black sauce is added on to it. Not bad. As for the prawn crackers, it is just the regular ones.

NEARBY

Rendang

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Nasi Lemak

This nasi lemak set comes with sausage, fish fillet and fried egg. The fried chicken wing and begedil are extra add-ons.

Both the sausage and fish fillet are just your regular supermarket ones. The fried egg is normal as well with cooked yolk and whites. As for the fried chicken wing, it has a lightly coated batter that is crispy. Its meat is soft and moist. Nice seasoning flavours too. The fried chicken wing is rather nice.

The rice provided is pandan rice with a greenish tint. It is quite fragrant and fairly flavourful. The chilli paste provided on the side has a tint of sweet.

This serving of nasi lemak is decent.

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COSTS

It costs $17.20 SGD in direct product costs to create this post, done over 3 anonymous visits. All expenses involved in this post are fully paid for by the.fat.guide.

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