Jinjja Chicken's K-Nasi Lemak with K-Boneless Chicken. ST PHOTO: BRIAN TEO

Try bold twists and old-school renditions of the classic hawker dish nasi lemak

- Hedy Khoo

Nasi lemak bun. Nasi lemak burger. Nasi lemak risotto. The hawker dish has been revamped and is enjoying a resurgence in popularity with new iterations.

The breakfast staple traditionally comes with coconut rice accompanied by ikan bilis, peanuts, sambal and slices of cucumber, sometimes with a fried ikan kuning or chicken wing.

Gen Z foodpreneurs have given their own twist to the local favourite. They include Mr Ernest Ang, 23, who sells twice-cooked coconut rice at Kokoyo Nyonya Delights which opened in August; and Ms Shanice Lim, 27, who opened her second outlet of So Lemak in September.

On the fast-food front, McDonald's Singapore brought back its Nasi Lemak Burger from February to March.

Taiwanese restaurant and craft beer bar Abundance launched its ode to the dish with a Nasi Lemak Bun on March 13.

Halal-certified Korean fast-casual eatery Jinjja Chicken has reprised its K-Nasi Lemak, which features coconut-infused Korean purple rice and the chain's signature Korean fried chicken.

At Muslim-owned Malayan Settlement, Nasi Lemak Risotto is made with lemongrass, pandan and coconut cream, with a garnish of sambal and ikan bilis.

Then there are new contenders championing Malaysian-style nasi lemak — which comes with fried chicken leg marinated in a blend of spices, and sambal packed with onion — such as Kitchenman Nasi Lemak in Kallang and hawker stall The Kumpong Boys in Ang Mo Kio.

Like several nasi lemak sellers, Ms Lim credits the likes of The Coconut Club and Dickson Nasi Lemak for elevating the traditional dish with better-quality ingredients and a focus on ambience.

Brands like theirs have propelled nasi lemak to new heights and renewed interest in the humble hawker meal.

She reckons that McDonald's Nasi Lemak Burger which sold out in two weeks when it was launched in July 2017 played a role in paving the way for new iterations.