Restoran Sambal Hijau: Popular mixed rice spot with almost 6K reviews, serves over 80 types of lauk

Restoran Sambal Hijau, located in Kampung Sungai Penchala, is a renowned mixed rice haven, serving over 80 varieties of mouthwatering Malay-style Padang dishes. It’s the quintessential go-to spot for locals craving a hearty, classic meal.  

With an impressive 4.1-star rating from over 5.9K Google reviews (at time of writing), its reputation speaks for itself. Word on the street? Even chefs in Kuala Lumpur bring their visiting foodie friends here for a taste of this spot.

While I expected the restaurant to be packed the moment I arrived, it wasn’t as crowded as I had expected — at least not yet. By 12pm, though, be prepared to battle for a seat!  

I didn’t count the exact number of dishes on the counters, but there was, indeed, a lot. Each lauk looked both presentable and irresistibly inviting, ranging from indulgent options like whole crabs to simpler classics like chicken, fish, and squid.  

Designated tables showcased an array of ulam-ulaman and several types of sambal, paired with “special” vegetable-based side dishes like mango salad and kerabu. Another section was dedicated solely to regular vegetables, such as humble sayur tumis. With so many choices, it’s impossible not to spend a long time choosing.  

Unlike most mixed rice spots, Restoran Sambal Hijau has a very specific pricing labelled on each dish per portion. You won’t have to worry about being overcharged or dealing with prices that fluctuate based on the mood of the nasi campur auntie or uncle!

What I tried at Restoran Sambal Hijau

To see if Restoran Sambal Hijau lives up to its name, I opted for their Ayam Sambal Hijau (RM5.50 per piece) as my protein of choice. To round out the meal, I added Kangkung Tumis (RM3 per scoop) and a half portion of rice (RM2.50), generously doused with the gravy from Sotong Sambal Berapi — thankfully, free of charge. My mixed-rice meal totalled RM11.  

The sambal hijau, however, fell short of expectations. It was merely coarse bits of green chilli padi with a hint of garlic, sauteed in minimal oil with kaffir lime leaves. I had hoped for a finer blend of chillies and aromatics, slowly cooked in oil, as is customary with most sambals. This approach would have elevated the dish, making it far more enjoyable to pair with rice.

Taste-wise, the sambal hijau was decent! For someone with a high spice tolerance like me, it delivered just enough of a kick to get me sniffling — but nothing more. Its flavour leaned towards tangy, thanks to the kaffir lime leaves, and it was well-seasoned overall.

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However, the coarse consistency meant the flavours didn’t cling well to the chicken. While the chicken itself was nicely seasoned with salt and turmeric, I wish it had been cooked a bit longer — it was still stringy and tough.  

As for the kangkung, it was cooked too long for it to remain crunchy. The flavours were dominated by anchovies, which, unfortunately, didn’t do much to win me over. It wasn’t exactly the highlight of the meal. 

The unexpected star of my plate was the Sambal Sotong Berapi’s gravy. Finely ground green and red chilli padi combined with onions and garlic, cooked to perfection in just the right amount of oil, created a silky, spicy sauce that paired beautifully with the fluffy rice. And let me tell you — it packed a serious punch!  

My dining companion’s plate featured a full scoop of rice (RM3), Asam Rebus Mabong (RM7 per piece), and Bayam Tumis (RM3 per scoop), topped off with a generous drizzle of kuah Asam Pedas.  

The mabong (a type of mackerel) was impressively fresh, with a large, plump fillet that surprised us both. Its quality and preparation were exceptional, a rare feat for a mixed rice spot. When cooked fresh, mabong offers a flavour that can almost rival terubuk (toli shad), which typically costs around RM60 per kg.  

The bayam, on the other hand, was fairly unremarkable, but the Asam Pedas delivered a spicy kick that elevated the rice. For spice lovers, it’s a treat, but if your heat tolerance is low, proceed with caution!

Final thoughts

While the consistently long, snaking queues at Restoran Sambal Hijau made sense, I found the prices slightly higher than those at typical mixed rice spots. It’s not a place I’d frequent regularly if I lived in the area. Ironically, I wasn’t a fan of their sambal hijau — despite the restaurant’s namesake — but there’s no denying the freshness and quality of their ingredients, which justifies the price tag.

I also got the Ayam Percik (RM7) for takeaway, and it was delicious. The quarter piece of white meat (breast and wing) was exceptionally juicy and packed with flavour. If you’re looking to experience the best of what Restoran Sambal Hijau has to offer, I’d highly recommend trying their “high-end” lauk options!

Expected damage: RM6 – RM13 per pax

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