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#6 Nasi Lemak

Mizzy Corner Nasi Lemak

Changi Village Hawker Centre, #01-26

Traditional Malay Est. 1997
83
Google 4★

About

Mizzy Corner has been at Changi Village since 1997. The hawker centre is out of the way unless you live in the east or work at Changi Air Base, which is exactly who keeps this stall busy. It has a cult following among SAF personnel.

Like Selera Rasa, the rice is basmati cooked in coconut milk and pandan. The fried chicken is turmeric-seasoned, which gives it a different colour and flavour from the usual. The sambal is tangy and sweet-spicy. Set A (chicken wing, ikan bilis, egg) runs $4.

Changi Village is worth a trip if you combine it with a visit to the hawker centre's other stalls or a ferry to Pulau Ubin. Hours are roughly 8am to 10pm daily, though sources conflict on the exact closing time. Call ahead if you are making a special trip.

ShiokScore Breakdown

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

Sambal 84

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

Coconut Rice 86

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

Ikan Bilis & Peanuts 80

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

Egg 79

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 85

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 →