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#5 Nasi Lemak

Ponggol Nasi Lemak

371 Jalan Besar, #01-01

Chinese-Style Est. 1979
83
Google 4.1★

About

Ponggol started in 1979 when Mr Ang Chye Choon and Mdm Koh Ah Tan, former agriculture farmers, began delivering nasi lemak wrapped in banana leaves to hawker stalls. The first retail location opened in 1989 on Old Tampines Road. Now third-generation (Edmund Ang), with outlets at Jalan Besar (flagship), Tanjong Katong, Upper Serangoon, and Capitol Singapore.

This is Chinese-style nasi lemak. The fried chicken drumstick is the centrepiece. One staff member is dedicated solely to cooking eggs: browned edges, runny yolk, tissue-thin. You also get hae bee hiam (dried shrimp chilli) alongside the regular sambal, which adds an extra umami layer most stalls do not offer. Chinese-style sides like luncheon meat, fish cake, and curried vegetables are available too.

The Tanjong Katong branch opens 5:30pm to 2:30am, which makes it one of the few late-night nasi lemak options on the east side. Closed Thursdays across all outlets.

ShiokScore Breakdown

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

Sambal 80

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

Coconut Rice 82

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

Ikan Bilis & Peanuts 78

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

Egg 90

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 86

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: Chinese-Style

Fried chicken wing takes centre stage. Sambal tends sweeter and milder. Often served on a plate rather than banana leaf. Bigger portions, more protein-forward.

Learn about all 4 nasi lemak styles →