This ‘rich rice’ is perhaps Malaysia’s most famous dish, but which rice to use? How much coconut? What sort of sambal? Our in-house perfectionist tries them all so you don’t have to ...

With the guidance of the restaurant's head chef Kyo Pang and GM Moonlynn Tsai, Christina learns how to make this incredible dish from one of Bon Appétit's Hot 10 restaurants.

To learn how to make nasi lemak, considered Malaysia's national dish, my siblings and I used to prepare the rice, cook the sambal, peel the eggs and chop the veggies at my mum's place during Eid.