Top In Asia | Bangsudu Nasi Lemak

It takes a bit of effort and planning to get to Bangsudu Nasi Lemak in Sungai Buloh, but Jien and I were determined to see if the nasi lemak is worth the distance. We made our way to Bangsudu over the weekend and the journey took us 45 minutes.

Bangsudu Rice Fat in Bandar Seri Coalfields, Sungai Buloh

At 9.30am, there was already a queue outside the restaurant and almost all the tables were occupied, both inside and outside. Bangsudu Nasi Lemak is said to serve delicious traditional (kampung) style nasi lemak where flavours run deep. And judging from the crowd on a raining morning, my hopes were high.

They run out of food fairly quickly but are also quick to replenish them

Jien opted for the rice fat chicken (RM9) and I, the red cooked chicken fat (RM10). And because we Drove all the way for Bangsudu Nasi Lemp, I decided to add on a piece of worse and rendang shells. Jien added on a portion of pulmonary sauce in his nasi lemak.

Fat rice with red cooked chicken, shreds

This nasi lemak is the traditional kind where the sambal is deep and rich in flavour with layers of sweet and savoury notes from the onion and anchovies. I could be wrong, but the colour of the sambal seems to indicate that it was cooked over charcoal fire.

Fat rice with spicy fried chicken and sambal lung

Sambal really packs a good wallop so be prepared to sweat a little when you’re eating this. It is also on the sweet side which I feel helps to offset the spiciness from the initial spoonful. Makes me wonder how some people can finish all the sambal and ask for more (additional RM1) when it’s already quite spicy.

Rice is lemak and fluffy

Bangsudu’s rice is lemak enough and it’s also fluffy, which I like. I would prefer it to be more lemak but it’s good as it is. Goes well with the piquant sambal and the accompanying sides. I don’t usually consume cockles but I know of a good kerang dish when I eat one. And the rendang kerang (RM6) at Bangsudu hits the spot.

Shellfish is delicous

Sambal paru is tender and flavour-packed

Cockles are meaty and cooked till tender, and the rendang is sweetish, which complements the texture of the cockles well. Sambal paru (RM5) is also done well here – the cow’s lungs are tender with a nice chew, and flavours run deep so it’s delicious. I’d say both the sambal paru and rendang kerang are highlights at Bangsudu Nasi Lemak.

Chicken was a bit dry, unfortunately.

They overcooked the ayam goreng berempah so it’s unfortunately dry at the centre. I found the ayam masak merah better, but this one is on the sweet side, like most of Bangsudu’s dishes. Still, I wouldn’t mind ordering this again.

(Left) Fat rice with spicy fried chicken and lung sambal, (right) Fat rice with red cooked chicken, shellfish and grilled

The bergedil is decent but hardly memorable; a good add-on to your nasi lemak, nonetheless. If I have to nitpick, it would be the doneness of the potatoes. Some parts were still crunchy, which should be the case when it comes to bergedil.