Malaysia
Singapore
Thailand
Nasi kerabu is a popular dish eaten for breakfast in Kelantan, Malaysia. 34-year-old Nicholas Wong, one of the co-owners of Ji Hui Lai Nasi Kerabu at Woodleigh Village Hawker Centre, wants to introduce this unique speciality to Singaporeans.
However, this rice dish, similar to nasi ulam, utilises lots of herbs and ulam (vegetables). Nicholas commented, “It’s an acquired taste that some Singaporeans may not get accustomed to, that’s why we decided to tweak the recipe to make it more palatable to locals.”
Formerly in the logistics field, Nicholas is a fresh face in Singapore’s hawker scene, joined by his wife, Angelina and their friend, Rachel. It may be Nicholas’s family’s involvement in the F&B industry that spurred him to switch fields.
Before arriving, I assumed that Ji Hui Lai meant 机会来 (opportunity arrives). But it cracked me up when I realised that it actually reads 鸡会来 (the chicken will come) instead— what a cute and quirky name!
What I tried at Ji Hui Lai Nasi Kerabu
The menu is straightforward, with 2 varieties of rice and 3 styles of chicken to choose from. There were “not available” stickers pasted over the crispy fish options. They’re putting it on hold for now, as they haven’t found a fish supplier that has met their expectations so far.
I got the engine running with the Nasi Kerabu Blue Pea Rice with Fried Chicken (S$7.80). The dish was visually stunning with its kaleidoscope of colours.
Taking centre stage was the mound of rice decked in multiple shades of blue, and topped with diced cabbage and long beans. Surrounding it was a fried chicken leg, sambal, shredded coconut and fish crackers.
Without adding the condiments, I opted for a distraction-free tasting of the blue pea rice. The rice was fluffy and each grain was independent. The chopped cabbage and long beans added a layer of crunch. There was also a hidden ingredient so subtle that, if you didn’t focus, you could easily miss it: chopped rojak flower.
Nicholas explained that he just wanted a hint of it without making it overpowering. In all honestly, I would’ve wanted a stronger punch (that’s just me).
Upon integrating the homemade signature sambal and the shredded coconut with the rice, my senses were instantly taken on a wild roller coaster ride.
The sambal had dominant notes of dried shrimp, instantly raising the umami bar from 0 to a solid 5. The spiciness caught me by surprise, lightly burning my tongue, while the aromatic shredded coconut made me crave my favourite coconut cookies from Malaysia. Woah, what a unique blend of sensations!
The golden-brown fried chicken leg had crispy and tasty skin that crackled lightly with each bite. The turmeric and other spices gradually graced my palate as I took more mouthfuls. The flesh was delightfully moist, tender, and most importantly, flavourful.
God knows how many times I’ve been disappointed when the flavour journey of a lovely fried chicken begins and ends at the skin. It just leaves you on a bland and boring voyage as you struggle to finish the whole thing.
My only gripe was the inconsistency of the fish keropok; some pieces were slightly hard, others were perfect, and a few were slightly overexposed to the air.
It was then time to focus our attention on the next dish, the Butter Rice with Curry Chicken (S$7.80). It was served with cubes of potato, a couple of tau kwa pieces, fish keropok, a pool of sambal and my added-on Fried Egg (+S$1).
Upon taking my first spoonful of the butter rice, I was baffled. “Is it pilaf?” “Is it chicken rice?” These questions popped into my head as I savoured it. Don’t get me wrong, it was delicious and cooked well. My dining partner and I could taste pandan and hints of fennel seed, but failed to detect any butter flavour.
Similar to the fried chicken earlier, the curry chicken was impeccable. The curry was viscous, clinging onto the chicken like a well-fitted glove— just the way I like it. Flavour-wise, it was decadent and possessed all the characteristics of a well-cooked curry, though spicier than usual.
The portioning of the potatoes was generous; we found 4 pieces. Each morsel was as fluffy as a cloud and melted in my mouth instantly.
The pieces of tau kwa balanced out the richer components of the dish, providing a contrast to prevent me from feeling overwhelmed.
Final thoughts
I recently discovered that some hawkers choose to sell the classics like chicken rice and prawn noodles because it poses lesser risks of losing popularity with the crowd.
Fortunately, stalls like Ji Hui Lai Nasi Kerabu which offer niche cuisine are located in an area where a younger demographic resides as they tend to be more adventurous when it comes to food.
Purists who are curious to try a Singaporean-friendly version of Nasi Kerabu, why not swing by Woodleigh Village Hawker Centre?
Expected damage: S$7.80 – S$9.80 per pax
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