Chef Damian's take on Nasi Lemak is not to be overlooked. Chef shared that the rice was soaked overnight and steamed dry, before adding ginger, pandan leaf, and coconut milk to be steamed again. The effort and labour to incorporate these flavours and aroma into the rice was evident. The Nasi Lemak was fluffy, light, and delightfully flavourful and lemak, much unlike the wet and oily ones we know of. We took spoonful after spoonful of the rice - it’s a nasi lemak so good you can have it with just sambal (how Chef likes to have it too), and we loved it so much that we had seconds!