About

Boon Lay Power has been family-run since 1971, founded by Nyonya Bte Mohd Shah. The original Boon Lay Place stall is the one to visit. There are branches at Causeway Point and Square 2, but quality reports vary.

The rice uses extra virgin coconut oil instead of regular coconut milk, which the family claims gives a cleaner fragrance. The chicken wings are ginger-infused. The sambal is traditional Malay style with real depth. At $4 for a chicken set, it is aggressively priced for a stall with this much history.

The Google rating sits at 3.0, which looks bad on paper. The reviews are polarised: people love it or hate it. Some of the negative reviews target other outlets, not the original. The 3:30am closing makes this the go-to supper nasi lemak for anyone in western Singapore.

ShiokScore Breakdown

Scored across 5 dimensions specific to nasi lemak. Learn what each means →

Sambal 86

The soul of nasi lemak. Depth, heat, sweetness balance. Homemade vs generic. Should have layers of flavour, not just chilli and sugar.

Coconut Rice 88

Coconut milk and pandan fragrance. Should be aromatic before you take a bite. Fluffy, not clumpy. Each grain distinct.

Ikan Bilis & Peanuts 83

Fried anchovies should be crisp, not soggy or stale. Peanuts should be crunchy. Together they add salt and texture to every mouthful.

Egg 78

Fried egg with crispy edges and runny yolk is the gold standard. Some stalls serve hard-boiled or overcooked. It matters more than people think.

Sides & Value 90

Quality of the extras: fried chicken wing, otah, fish, curry. Are sides an afterthought or do they hold their own? Overall value for money.

Style: Traditional Malay

Sambal is the star. Banana leaf presentation. Fried ikan kuning (fish), otah, or rendang as sides. Complex, slow-cooked sambal with dried shrimp and belacan. The way your makcik makes it.

Learn about all 4 nasi lemak styles →

Boon Lay Power Nasi Lemak

About

ShiokScore Breakdown

Style: Traditional Malay