108 The Nasi Lemak Shop: Create-your-own sets with crispy belachan wings, kerabu salad & sambal quail egg
Back in Feb 2025, Daniel — one of the owners of 108 The Nasi Lemak Shop — reached out to me via WhatsApp, inviting me to pay them a visit. This Muslim-owned newcomer opened in mid-January at Hong Lim Market & Food Centre.
Daniel, a Chinese-Malaysian, and his Singaporean Malay friend and business partner, Imran, set out to bring the best of both countries together on one plate. They wanted to pay homage to the rich historical background of nasi lemak, while giving it the love and attention it deserves.
Beyond incorporating their lucky number '108' — a symbol of balance and completeness — their simple yet quirky logo depicts the leaves of a coconut tree with legs. It serves as a reminder that one day, they'll be able to share this underrated local cuisine with the whole world.
When I arrived at 11.15am, I was surprised to see a queue already forming.— perhaps sparked by the article on Daniel Food Diary published just a week ago.
Daniel and Imran were in the zone, each focused on their role as they tackled a massive takeaway order of at least 20 sets.
Amidst all the rush and chaos, the stall remained well-organised, with sufficient mise en place ready to take on the peak lunch crowd. Each element was neatly stored in separate containers and inserts. With both having come from fine dining backgrounds, it's clear that these guys are well prepared.
Growing up, I developed a deep love for my grandmother's sambal belacan. Even a small amount on plain rice brought an explosion of flavour. So when I spotted 108 Wing with Set (S$6.80), it piqued my curiosity to start with that.
My plate came with a mound of nasi lemak, a piece of battered chicken wing, fried crumbs similar to those found in ayam penyet, a begedil, and the usual suspects. What intrigued me was the generous amount of sambal that arrived in a large puddle.
From the very first spoonful of coconut rice with a sprinkling of crumbs, I was impressed. The coconut aroma was pronounced but well-balanced, and the rice was flawlessly cooked — moist and fluffy, with just the right texture.
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The first thing my 71-year-old dad said to me about the sambal was, 'The taste is so old-school.' I took that to mean it reminded him of the flavours from his younger days. To me, the sambal was sweet and fiery, with notes of hae bi surfacing only a few seconds in.
The belachan chicken wing was well-battered and deep-fried till shatteringly crispy, yielding to moist, tender flesh. However, that being said, though I tasted the slight umami notes of the fermented shrimp paste, I wished it had a bit more oomph to make it truly stand out.
The accompanying ikan bilis-peanut combo and bergedil were fairly standard — tasting like typical, run-of-the-mill renditions.
The 'create-your-own' à la carte option caught my eye, so I went for that next. My personalised dish consisted of Coconut Rice (S$1.50), (S$5.20) with bonus crumbs at the side, Salad (S$1.80), Quail Egg (S$1.50), and Anchovies Peanut Mix (S$0.80).
The total amounted to S$10.80 — definitely on the higher side. Now let's see if it was worth spending that much.
At 108 The Nasi Lemak Shop, the ayam goreng berampah uses a special 8-spiced marination mix. The gorgeous, golden-brown morsels of boneless chicken were fried to perfection, with moist and juicy insides that stayed intact.
I think this might be the first time in my life I've had kerabu served as a salad. My past experiences? Usually just in the form of nasi kerabu where it's a mixture of multiple herbs and aromatics.
The crunchy mix of bean sprouts, long beans, and wing beans came together in an irresistibly addictive harmony. Paired with the sweetness of tomatoes, the bittersweet burst of pomelo, and the aroma of kaffir lime, the kerabu salad was tied together beautifully with a tangy tamarind ginger vinaigrette.
That, my friends, is a true work of art. Sorry guys, but I'm stealing this recipe for myself! Don't sue me.
The smooth surface of the quail eggs had undergone a rough makeover — deep-fried until blistered, then doused in sambal alongside golden cubes of fried tau kwa.
So, was the nearly S$11 price tag worth it? I'd say yes!
It looks like 108 The Nasi Lemak Shop is off to a good start. Most new hawker businesses struggle to find a steady customer stream, whereas this barely 3-month-old business seems like it's thriving.
With things moving at a fast pace, all I ask is for Daniel and Imran to keep the consistency going, while managing the long queues. When businesses pick up, quality often slips — but with their gung-ho spirit, I'm confident the 2 of them can rise to the challenge. I'll be back for more!
Expected damage: S$6.80 – S$11 per pax
[SHIFTED] Mei Jing Sandakan Fried Pork Noodle: Native Sabah hawker honours aunty's recipes with deep-fried pork belly & chicken feet mee
The post 108 The Nasi Lemak Shop: Create-your-own sets with crispy belachan wings, kerabu salad & sambal quail egg appeared first on SETHLUI.com.
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