About

Hjh Maimunah is a nasi padang restaurant, not a nasi lemak specialist. That distinction matters. But the nasi lemak here benefits from a kitchen that has held Michelin Bib Gourmand for 8 consecutive years since 2016, cooking everything from beef rendang to ayam bakar over charcoal.

Founded in 1992 by Mdm Mahiran Abdul Rahman (then 27), named after her late mother. The recipes are handed down. The team starts cooking at 2am. The nasi lemak set comes with whatever sides you choose from the counter. The sambal is rich and properly made. The rendang, if you add it, is braised for hours.

Located on Jalan Pisang near Sultan Mosque. Open Monday to Saturday, 7am to 8pm, closed Sundays. There are also smaller "Hjh Maimunah Mini" outlets in malls if you cannot make it to Kampong Glam.

ShiokScore Breakdown

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

Sambal 89

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

Coconut Rice 85

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

Ikan Bilis & Peanuts 84

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

Egg 82

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 91

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 →