The Dish · 椰浆饭
What is nasi lemak?
Coconut rice, a spoon of sambal and the crunchy things around it. Here’s what’s on the plate, where our version comes from, and where to eat it in New York.
By Chef Erik Cheah ·
When people ask where to start, I say the laksa, then the wok noodles or the nasi lemak. Nasi lemak has its own section on our menu, the E section, and the idea is simple: the rice and everything around it stay the same, and you choose what goes in the middle.
What’s on the plate
Every nasi lemak at Wok Wok comes with:
- Pandan coconut rice
- House sambal
- Fried anchovies
- Peanuts
- Cucumber
- Egg
Only the main changes. There are four:
- E1 · Rendang Chicken — $14
- E2 · Fried Chicken — $15
- E3 · Rendang Beef — $16, one of our house signatures
- E4 · Sambal Prawn — $16, prawns cooked in sambal until the sauce clings
All four are marked spicy, but you pick your heat: mild, medium or spicy. If you don’t eat pork, ask for a pork-free preparation. Our kitchen uses shellfish, peanuts, egg, soy, gluten and pork lard in one wok, so please tell us about allergies before you order.
Where our version comes from
I grew up across Penang, Ipoh, Malacca and Seremban, watching the same national dishes come out of every kitchen a different way. Same name, different hands. At Wok Wok we cook one set of hands: my family’s versions, unchanged in forty years.
With nasi lemak, the sambal is what makes it yours. Ours is pounded in house from chilies, belacan and shallot until it stops being ingredients. The belacan comes from Penang, because there was never a debate about that. The same sambal goes into our stone bowls and the sambal seafood, and it always carries some heat. That’s the point.
I trained at Per Se before opening Wok Wok. What I wanted to cook was the food I grew up with. Read the full story.
Where to get it in NYC
Wok Wok is at 11 Mott Street (at Worth St), Chinatown, down a flight of stairs. We’re open daily: Sun–Wed 11am–9:30pm, Thu–Sat 11am–10pm. Walk-ins only, no reservations.
For pickup or delivery, order direct or call (917) 388-3627. Our phone assistant takes pickup orders, including orders for later. Nasi lemak is $14 to $16 depending on the main, and paying cash saves 4%. On the phone you can just say the code, like “E4” for the sambal prawn. Feeding an office? We box nasi lemak for the whole team. See catering. Browse the full menu, including the white curry laksa, Penang har mee and char kway teow.
Questions people ask
What is nasi lemak?
A Malaysian rice plate. At Wok Wok every plate is pandan coconut rice with house sambal, fried anchovies, peanuts, cucumber and egg, plus the main you choose.
Where can I get nasi lemak in NYC?
At Wok Wok, 11 Mott Street (at Worth St) in Chinatown, Manhattan, downstairs below street level. Open daily: Sun–Wed 11am–9:30pm, Thu–Sat 11am–10pm.
Which nasi lemak can I order at Wok Wok?
Four, listed under E on the menu: E1 Rendang Chicken ($14), E2 Fried Chicken ($15), E3 Rendang Beef ($16, a house signature) and E4 Sambal Prawn ($16).
What is the sambal made of?
Our sambal is pounded in house from chilies, belacan and shallot. The belacan comes from Penang. It always carries some heat.
Is it spicy, and can I get it without pork?
All four plates are marked spicy on the menu, and you pick your heat: mild, medium or spicy. Pork-free preparations are available on request. Our kitchen uses shellfish, peanuts, egg, soy, gluten and pork lard in one wok, so tell us about any allergies before ordering.