Kota Damansara’s Nasi Lemak Melaka serves up a Peranakan inspired ‘sambal’ paired with fried pork belly, ‘satay babi’ and BBQ meat skewers

A newcomer stall in Yuen Feng Kopitiam, Kota Damansara, offers a unique twist on nasi lemak by featuring a tangier sambal, inspired by owner Melvin Chin's Peranakan heritage, using lemongrass and torch ginger flower.

The stall serves distinctive side dishes, including fried pork belly, pork rib rendang, and BBQ skewers with a customizable spiciness level.

Despite initial plans for Portuguese ikan bakar, the stall pivoted to its current offerings, reflecting Chin's adaptability in the competitive food scene.

The establishment also hosts the MJ Noodle stall, run by Chin's wife, showcasing recipes influenced by Chin's cultural background.

PETALING JAYA, Sept 7 — When you’re a newcomer to the coffeeshop, what do you do to stand out from the rest?

Invent yet another crazy fusion dish, like the Malaysian classic nasi lemak morphed into a mooncake that will raise everyone’s eyebrows?

No, you stick to your Peranakan heritage and F&B experience to keep introducing different items to capture people’s attention.

This three-month-old stall inside Yuen Feng Kopitiam in busy Kota Damansara offers nasi lemak with a sambal that veers away from the usual spicy-sweet ones everywhere; this one is more fragrant forward with a tangier flavour.

Inspired by owner Melvin Chin’s Peranakan background, the sambal includes a lot of lemongrass and torch ginger flower, which you can smell immediately, and its tangier profile is from asam jawa .

It’s unconventional, but it works if you’re open-minded to a different flavour profile.

Of course, there’s ayam goreng but why be so monotonous in your choices, especially since they offer their fried pork belly and pork rib rendang .

I admit I was sceptical about pairing the nasi lemak with fried pork belly (RM13), but the meat turned out juicy with a slight crunch that complemented the sambal .

Side dishes like kangkung (a must for any Melaka nasi lemak ), peanuts, hard-boiled egg, ikan bilis , cucumber and fried cabbage a la ayam gepuk style also support the main dish.

The rice is fluffy with a delicate touch of santan , acting as a worthy partner to that sambal .

One might stop at just the nasi lemak but Chin elevates it with his satay and BBQ items.

It’s not your ordinary satay but Satay Babi (RM10 for five sticks) including options with two types of intestines (big and small) for those who relish offal.

Appearances are deceiving here; I thought the satay looked dry and unappetising without any fat speared on the stick but they were lightly marinated and juicy bites.

Dip it in the peanut sauce made from scratch — which includes a dollop of pineapple puree lacing that creamy sauce with a touch of sweetness — and you have a winner worth a second order.

Your meaty adventure has just begun as you discover their BBQ menu of pork, chicken, beef and lamb skewers.

There’s also BBQ pork belly, a whole chicken leg, and a cheese hot dog to sink your teeth into.

BBQ Pork Skewers (RM12 for 3 sticks) featured chunks of meat interspersed with lard to keep them juicy.

The meat gets a slight flavour from the ginger and garlic marinade but you mainly taste the chilli powder sprinkled over the skewer.

You can customise the spiciness level when you order by asking for the chilli powder to be placed on the side or sprinkled liberally for a burning sensation.

Later I found out Chin uses pork sourced from Brazil, as importers switched to this supply chain due to costs.

The meat is far superior to locally sourced pork, offering a rich flavour and good marbling from the higher ratio of intramuscular fat, resulting in moist bites when grilled.

Chin’s BBQ menu wasn’t his first idea; he started out with Portuguese ikan bakar but it didn’t sell well, so he was forced to pivot.

He also operates the MJ Noodle stall next to the nasi lemak stall; his wife runs it using his recipes, including laksa inspired by his heritage.

Nasi Lemak Melaka Stall @ Yuen Fong Kopitiam

Kota Damansara, Petaling Jaya.

Open daily: 7am to 4:30pm, 6:30pm to 10pm.

*This is an independent review where the writer paid for the meal.

* Follow us on Instagram @eatdrinkmm for more food gems.

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位于哥打白沙罗元丰咖啡店的一家新摊位，以店主 Melvin Chin 的娘惹血统为灵感，用香茅和火炬姜花制作出味道更浓郁的叁巴酱，为椰浆饭增添了独特的风味。

该摊位供应特色小菜，包括炸五花肉、仁当猪肋排和烧烤串，辣度可根据个人喜好定制。

尽管最初计划供应葡萄牙烤鱼，但该摊位后来转向了目前的供应方式，这反映了 Chin 在竞争激烈的餐饮业中的适应能力。

该店还设有由 Chin 的妻子经营的 MJ 面摊，展示受 Chin 文化背景影响的食谱。

八打灵再也，9月7日讯——当你第一次走进咖啡店时，你会怎么做才能脱颖而出呢？

再发明一道疯狂的融合菜，比如把马来西亚经典美食椰浆饭变成月饼，让所有人都大吃一惊？

不，你应该坚持你的娘惹传统和餐饮经验，不断推出不同的菜品来吸引人们的注意力。

这家位于繁华的哥打白沙罗元丰咖啡店内的摊位已经开了三个月，它提供的椰浆饭配的叁巴酱与市面上常见的辛辣甜味叁巴酱截然不同；这款叁巴酱香气扑鼻，味道更浓郁。

受店主 Melvin Chin 的娘惹背景启发，这款叁巴酱含有大量的香茅和火炬姜花，可以立即闻到香味，其更浓郁的风味来自爪哇酸辣酱。

虽然不太寻常，但如果你愿意接受不同的口味，它确实有效。

当然，这里也有炸鸡，但为什么要选择如此单调呢？尤其是他们还提供炸五花肉和猪肋排仁当。

我承认，我对椰浆饭配炸五花肉（13令吉）的搭配持怀疑态度，但肉质鲜嫩多汁，略带酥脆，与叁巴酱相得益彰。

配菜如空心菜（任何马六甲椰浆饭的必备品）、花生、煮鸡蛋、江鱼仔、黄瓜和炸卷心菜（la ayam gepuk 风格）也可以搭配主菜。

米饭蓬松柔软，带有淡淡的椰香，与叁巴酱堪称绝配。

有人可能会只点椰浆饭，但 Chin 的沙爹和烧烤菜品让它更上一层楼。

这不是普通的沙爹，而是猪肉沙爹（5 串 10 马币），包括两种肠子（大肠和小肠）可供选择，适合喜欢内脏的人。

外表具有欺骗性；我原以为沙爹看起来又干又没食欲，因为竹签上没有肥肉，但实际上它们腌制得很透，而且鲜嫩多汁。

蘸上自制的花生酱——其中还加入了一小团菠萝泥，为浓郁的酱汁增添了一丝甜味——这道菜绝对值得你再点一份。

你的肉食之旅才刚刚开始，你会发现他们的烧烤菜单上有猪肉、鸡肉、牛肉和羊肉串。

还有烤猪五花肉、整只鸡腿和芝士热狗等你来品尝。

烤猪肉串（3 串 RM12）的特色在于肉块中夹杂着猪油，以保持肉质鲜嫩多汁。

肉从姜蒜腌料中略带香味，但主要味道还是撒在烤串上的辣椒粉。

点餐时，您可以要求将辣椒粉放在一边，或者大量撒上辣椒粉，以定制辣度，获得更强烈的灼烧感。

后来我发现 Chin 使用的是来自巴西的猪肉，因为进口商由于成本原因转而使用这条供应链。

这种肉比本地产的猪肉好得多，由于肌内脂肪比例较高，肉质鲜嫩多汁，肉质纹理清晰，烤制后口感鲜嫩多汁。

Chin 的烧烤菜单并不是他的最初想法；他最初做的是葡萄牙烤鱼，但销量不好，所以他被迫转型。

他还经营着椰浆饭摊位旁边的 MJ 面条摊位；他的妻子用他的食谱经营这家摊位，其中包括受他家乡风味启发而来的叻沙。

马六甲椰浆饭摊位 @ 元芳咖啡店

哥打白沙罗，八打灵再也。

每日营业时间：上午 7 点至下午 4:30，下午 6:30 至晚上 10 点。

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