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| Pangkor Island Nasi Lemak | 21 Canberra Link, stall #01-17 Bukit Canberra Hawker Centre, Singapore 756973 (Bukit Canberra Hawker Centre) 🚅 5 minutes walk from Sembawang station ⏰ 8:30am - 7pm (Monday off) |
The three year old hawker centre, conveniently just steps from Sembawang MRT station, has 44 food stalls.
The food stalls are arranged in clusters.
Some are independent hawker stalls.
Today, I had Pangkor Island Nasi Lemak run by Christine and her husband.
I had in mind to try Christine's sambal chili fish but it was already sold out when I got here. In fact, the lemon satay fish (another of my favourites) were also all gone 🥺
So I settled for this lemongrass fried chicken (SG$8.90) which turned out to be not bad too.
The chicken were freshly fried at the stall.
Christine uses less salt in all her recipes from marinating the chicken, fish to making the sambals, hence it is lighter on your palate but better for your heart lah.
The chicken thigh marinated with spices such as galangal, turmeric and lemongrass juice was well browned and dressed with fried crispies (tepung in Malay) and curry leaves.
The crispies and curry leaves were also freshly fried.
The rice lightly blue tinted with butterfly pea flower, light on coconut milk was served with sambal, peanut, achar, and a half a boiled egg.
I was mind blown by the sambal as Christine was generous with onion and dried anchovies, so we get well balanced onion sweetness, anchovy umami and spicy heat from chili peppers. This sambal made everything taste great.
The house made achar was also great. Just right sourness and sweetness in the crunchy juicy fresh fruit and vegetables.
Christine now has house made ngoh hiang 五香 rolls which she makes with pork, scallion and water chestnut marinated with Chinese 5-spice with nutmeg 荳蔻 powder (she gets from Penang).
Savoury sweet aromatic in a subtly crisp bean curd skin wrap.
I enjoyed the lemongrass chicken today and told Christine (who hails from Pangkor Island) that I shall be back for her signature chili fish as soon as possible. Another dish I want to came back for is her Pangkor style chee cheong fun. Christine and husband grind the rice gruel for the rice rolls from scratch.
Life of a hawker - boss having his lunch after serving everyone after the lunch hour rush.
Stall name: Pangkor Island Nasi Lemak 邦咯島椰漿飯
Address: 21 Canberra Link, stall #01-17 Bukit Canberra Hawker Centre, Singapore 756973 (Bukit Canberra Hawker Centre)
Nearest MRT: 5 minutes walk from Sembawang station
Hours: 8:30am - 7pm (Monday off)
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I first tried Christine's Pangkor style nasi lemak during the Covid lockdown. She still serves these at the stall till sold out, so try to be here before 11am.
I love her Pangkor Satay Fish nasi lemak
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Written by Tony Boey on 7 Jun 2025
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Pangkor Island Nyonya Nasi Lemak by Yujia 渔家 🌴 Taste of Malaysia Nasi Lemak in Singapore 🥡 Day 1 Dabao
✍16 May 2021. Day 1 of Phase 2 Heightened Alert, today's dabao is nasi lemak by Yujia 渔家. Cooked by Christine Lock who hails from Malaysia's Pangkor Island (Perak state), her nasi lemak has the hometown flavours and aroma different to what we are used to in Singapore.
Yujia Nyonya Nasi Lemak 渔家
Available on Sat & Sun only
WhatsApp ☎ Christine Lock 8297 8813
We had three types of nasi lemak - prawn, ikan bilis fish, and ikan selayang or teow kheng fish.
This is the prawn nasi lemak. It came wrapped in a cone with brown paper and a small
piece of banana leaf underneath. The nasi lemak looked a bit squashed from
the delivery process and arrived already at room temperature.
The ikan bilis fish (dried anchovy) nasi lemak.
Yujia's nasi lemak does not come with egg or cucumber.
I tasted the nasi lemak both at room temperature and also after reheating by steaming. It tasted much better after reheating 👌
The rice was moist and soft. It was sweetish but coconut flavour was very
slight.
There's also underlying ikan bilis or prawn flavour depending on which
sambal. I like both sambal.
The prawn and ikan bilis nasi lemak were nice but my favourite was the ikan selayang one. But, I have to admit that it is an acquired taste as ikan selayang is rather different from our familiar ikan kuning or ikan selar.
When I first tasted ikan selayang (mackerel scad) nasi lemak at a Kelantanese stall in Johor Bahru, I didn't quite appreciate it - the fish meat was stiff, fibrous and quite chewy. There was also a signature mackerel taste, in the same way as salmon has its peculiar taste which you either love or you loathe.
Then, I had the same in Kelantan and Trengganu, and slowly learnt to
enjoy the taste. So, stuck back in Singapore, it became one of the Malaysian local
flavours I missed.
I am glad that I am reunited again with this ikan selayang nasi lemak thanks
to Yujia 渔家.
This is a slightly different nasi lemak but worth a try 😋 Our palates can still go on foodie adventures while we keep ourselves safe and secure indoors.
I later tasted the Pangkor fish satay. You can read the full review here 👈 click
Written by Tony Boey on 16 May 2021 | Day 1 of Singapore Phase 2 Heightened Alert to curb Covid-19 spread.
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