A Taste of Tradition: Nasi Kukus Thrives in Kuala Lumpur

In the bustling neighborhood of Setapak, Kuala Lumpur, a small stall on Jalan Langkawi has become a local institution, serving up a beloved east coast specialty that draws crowds daily. Anok Din Nasi Kukus, a family-run business, offers fragrant steamed rice paired with crispy spiced chicken, rich curry gravy, and a fiery homemade sambal—a dish that embodies the heart of Malaysian street food culture.

A Family Legacy of Flavor

For over a decade, Anok Din Nasi Kukus has been a fixture in Taman Teratai Mewah, a residential area in Kuala Lumpur. The stall was founded by the father of Muhammad Asri Kamarudin, 34, who recalls the early days of the business when he was in his early twenties. “My father started this business when I was about 22 or 23 years old” said Asri. Today, he and his younger brother, Muhammad Arief Kamarudin, 32, carry on the family tradition, meticulously preparing each dish with the same care and dedication that first earned the stall its loyal following.

The brothers’ commitment to quality is evident in every aspect of their work. From sourcing fresh ingredients daily to frying batches of chicken each morning, their routine ensures that nothing is carried over to the next day. “We always lower the heat instead of turning it off completely, so that the rice stays warm” said Arief, explaining how they keep takeaway orders fresh. This attention to detail has turned a humble stall into a culinary destination for locals and visitors alike.

The Art of Nasi Kukus

At the heart of the stall’s menu is nasi kukus, a dish hailing from Malaysia’s east coast, particularly associated with states like Kelantan and Terengganu. The name translates to “steamed rice,” and it’s the foundation of a meal that balances simplicity with bold flavors. The rice, steamed in individual portions, is served alongside ayam goreng berempah—a spiced fried chicken marinated overnight to allow the seasoning to seep deep into the meat. “Marinating the chicken a day in advance ensures the seasoning fully penetrates the meat, giving it that extra depth” said Asri.

The chicken, fried in a wok of hot oil, emerges with a crispy golden exterior while remaining juicy inside, its aroma wafting through the air and drawing in passersby. Complementing the chicken is a rich curry gravy, cooked fresh every morning, and a standout sambal made with belacan (shrimp paste) and blended fresh chilies. The sambal, in particular, has won over regulars for its spicy kick, perfectly pairing with the rice and chicken.

A Community Favorite

By lunchtime, a long queue often forms outside Anok Din Nasi Kukus, with working professionals and parents picking up children from school eagerly awaiting their turn. The affordability of the meal—just RM8 (US$2, based on exchange rates as of April 3, 2025)—makes it an accessible treat for many. Jadia Chang, a 60-year-old regular who lives nearby, is a testament to the stall’s appeal. “I live nearby, so whenever I pass by, I always pack for lunch from here” she said. “I love the sambal most. Its spicy kick goes perfectly with the chicken and rice.”

Operating from 11 a.m. to 5 p.m. daily, the stall often sells out before closing time, a sign of its enduring popularity. It takes a brief hiatus once a fortnight on Sundays and pauses for cultural celebrations like Hari Raya Aidilfitri, with plans to reopen on April 7 after the holiday. For those eager to try it, orders can be placed by calling 011-4054 9833, though the true experience lies in witnessing the bustle of the stall firsthand.

Preserving Tradition in a Modern City

In a city like Kuala Lumpur, where towering skyscrapers and international cuisine dominate the landscape, small stalls like Anok Din Nasi Kukus serve as a reminder of Malaysia’s rich culinary heritage. Nasi kukus, with its roots in the east coast, represents more than just a meal—it’s a connection to tradition, family, and community. Asri and Arief’s dedication to maintaining the authenticity of their dishes, from the overnight marination of chicken to the daily preparation of curry and sambal, ensures that this heritage endures.

As Kuala Lumpur continues to grow and evolve, places like Anok Din Nasi Kukus remain a cherished part of the city’s fabric, offering a taste of home for many and a warm introduction to Malaysian flavors for others. Whether it’s the comforting warmth of the steamed rice or the fiery punch of the sambal, each bite tells a story of resilience and passion—a small but meaningful win for the spirit of local food culture.