About

The Coconut Club opened in October 2016, founded by Lee Eng Su, Kamal Samuel, and Lee Chan Wai. Lee Eng Su made 15 trips to Malaysia researching nasi lemak before they launched. He passed away in his sleep in September 2019, aged 40. The remaining partners continue the business in his memory.

The rice is cooked with freshly squeezed coconut milk, not packet. You can tell. The ayam goreng berempah (spiced fried chicken coated in crispy rempah crumbs) is the signature protein. At $18 for a chicken set, this is restaurant nasi lemak, not hawker. The sambal is house-made and has proper depth.

Bib Gourmand since 2023. The Beach Road shophouse is the original. There are also branches at River Valley and Siglap. Closed Mondays. Expect a wait at peak lunch on weekends.

ShiokScore Breakdown

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

Sambal 90

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

Coconut Rice 93

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

Ikan Bilis & Peanuts 85

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

Egg 86

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 82

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: Premium / Modern

Restaurant or cafe setting. Upgraded proteins (beef rendang, ayam penyet, grilled fish). Higher price point but better ingredients and presentation.

Learn about all 4 nasi lemak styles →