Just FYI, nasi and lemak are malay words. nasi means rice and lemak means fat. indonesians and malaysians, i think, have more claim to the dish, them having more malay blood. nasi lemak is very common in indonesia and malaysia and eventually brought to mainly chinese singapore because of the concentration of the two countries’ citizens in there; not to mention their proximity. so i wonder why the restaurant is promoted as a singaporean restaurant. So it will sound classy? pay homage to whom it is due. and btw, i’m filipino with malay blood too.

Selamat Pagi / Selamat Malam, Cleo

here in jeddah, saudi arabia you can find these menus in Indonesian restaurants, like Sumatra & Surabaya (and mentioning on the menu “genuine indonesian cuisine”), there’s a lot of indonesian expats here. Likewise, there’s a lot of “Toko Indonesia” here selling nasi; ayam; udang & authentic indonesian food stuffs. I like Mi-Goreng fried noodles.

Selamat Datang,
Jerome

Ma’am,
My next trip when i am in manila i know where to get malaysian food .
Maraming salamat ,
Make sure it is spicy !

we are excited to try the place! my husband’s family has been in singapore since the early 80’s. he came back to the philippines when we got married. his gripe has always been unavailability of food he has gotten used to in singapore. we’d get a taste of his favourites only when we’d visit family in singapore, and that’s like at least only twice a year. thanks, cora!

that is so cool, it’s like a treat to bring a different kind of cuisine in our country. but i also hope that they would also promote filipino dishes . in the U.S. and here in Canada , filipino dishes are not known, aside from chinese which is already known worldwide , thai , indian , and vietnamese cuisine are slowly being introduced. i said to myself , why not somebody would dedicate introducing our very own globally. of course, we need to improve a lot in our cuisine , people dont just go for taste , we need to consider presentation and colors too. when we serve americans and canadians with our food , they find it unattractive , and they would not give it a try , instead they would go yuckkkkkyyy!

The name is fine. What’s the big deal Cleo? Amidst the bigger issues you’re nitpicking on just a name!

Singapore is 1/3 malay. The cook learned the dishes in Singapore. If she’s cooking chinese dishes and calls them singaporean food i wouldn’t mind, what’s the big deal?

One traits I would like to see gone from Filipinos are being grossly vain thinking their way is always the right way.

Yes Cleo,

I agree with what you are saying. Nasi Lemak is also popular in Singapore as well as Malaysia and Indonesia. The restaurant serves very good Nasi Lemak also, besides serving Singaporean Chinese and cuisine from Malaysia and Indonesia.

They are looking for a good recipe for Indonesian Beef Rendang, if you have such recipe they will be most delighted to try it out.

Lemak in Malaysia and Singapore means food that is cooked with coconut cream, some people like yourself relate it to “coconut FAT”.

Nasi Lemak is one of the popular dish in Singapore, so why not use Nasi Lemak as a name for a restaurant serving popular dishes of Singapore.

hi, i think this is good. i think about little matters like that shouldn’t matter. i have live myself in Indonesia for seven years and I have live in Singapore as well. so, I just like to congratulate you. I’m sure to visit your restaurant as soon as go home for my vacation. God bless.

Get a grip Cleo. Why can’t we just celebrate the fact that we are now able to add a good restaurant to our country’s growing stable of eating establishments. Why even promote a Chinese versus Malay issue. You sound so insecure of your Malay heritage having to bring it up like this. Grow up.

Just visited the restaurant tonight (4/20/08) and it was packed with happy faces.
We had the Kueh Pai tee (most delicious appetizer), Sambal Fish, Japanese Tafu Shrimps, Hainanese Chicken and the famous Singapore laksa. The food taste delicious, Hainanese Chicken was tender and taste good with their in-house chilli sauce. The Jap Tofu was interesting and extremely tasty. Laksa was rich in gata and one of the best I have tasted, just like being in Singapore.

Cost was reasonable too.
Atmosphere there was very busy, but waitressing staff were smiling and paytient in explaining the dishes and how best to eat them. We are impressed!

The air conditioning was cool despite the number of customers there.

Wish them luck.

I agree with cleo. There is just something wrong with the name of this restaurant. Nasi Lemak Authentic Singaporean Cuisine. One look at the name and you know its not authentic anymore. Why not change the name to Nasi Gila? The place might even get the attention from locals of Jakarta staying in Manila.

Singapore is a fusion of a number of cultures and the cuisine that goes with them. If this restaurant carries that theme, then it should not matter what name it takes to promote the business. If it is truly singaporean, I don’t think a lot of people will notice except for those who know exactly what it meant to be authentically singaporean. The good thing is, it delivers something new to those who have a more adventurous pallate. And yes! Nasi Lemak is one good meal for a start up.

This is a great start to taste something new in Metro Manila.

I have tasted almost all the dishes in Nasi Lemak Resto.

I have been in Singapore, Indonesia and Malaysia and this NASI LEMAK resto is superb because it serve food with real good taste of Asian food cuisine at a very reasonable price! You really have to try it to know it from yourself…

Thumbs up to Ms Cora and of course to the Chef and Business Consultant Mr. HK Tan!

Cheers;)
Juliet
http://www.pinoyvision.blogspot.com

My family and I visited Nasi Lemak Restaurant again on 4/25/08 (our 3rd time in 4-5 weeks) and we were presented with the latest version of the Nasi Lemak fried chicken for our review and comment. It looked and tasted as authentic as the ones I tasted in Malaysia and Singapore.

In some restaurants in QC I visited, the Nasi Lemak rice is simply gata poured over steamed rice and it was completely tasteless and non fragrant.

The Nasi Lemak rice in Nasi Lemak restaurant has the distintive coconut scent and flavor as well the the pandan scent. The chilli is now much better than what they served in the past.

I talked to the owner and was told that they constantly review and upgrade their dishes.

Sorry about the typo error, it was 4/19/2008 when we last visited the restaurant. Sorry about that. Ingat!

Hey Cleo! dont be a “know it all Guy”, have u been to singa pura? is that malay? whats classy w/ singa pura? its is as good as my RP,right?

some bloggers are so rude. cleo just gave her opinion, it was really informative. she seems to know what she was talking about. but there are those who lambasted her at once. i learned something very important from my mom - ‘if you’ve got nothing nice to say , dont say it at all!’ this is the spirit of it - to learn from one another. we are talking here of cuisine , i think , food will be sweeter and tastier if we could have a pleasant exchange of words.

I am a Malaysian, my friend and I visited the restaurant last night (4/21/08) and we ask for more sambal/blachan and added chillis in the stir fried Kang Kong, and this is the first time I tasted Kang Kong Blachan so good in the Phils. Thanks to Nasi Lemak staff who are so eager to please their customers.

We ate Kueh Pai Ti (Appetiser), Malaysian Chicken Curry, Nasi Goreng, and Kueh Talam for dessert. They were real good.

Will certainly ask all my Malaysian friends to come here and support the restaurant. I have been to many so called Malaysian/Singaporean restaurants in Metro Manila and this is the most authentic Malaysian/Singaporean restaurant in Metro manila.

They know what they need to cook, there is someone in the restaurant who knows how to cook real authentic food and knows the tastes well.

Rating 8.5+ out of 10.

Hey Cleo, I am Singaporean, I find your nick picking, hmmmm.. not so valid.
Using your line argument, if I start up an indian based cuisine. in Manila and market it as Singaporean cuisine, would I be wrong?
Due to the multi racial nature of the country the Singaporean cuisine, is a combination of the different races cuisine,
as such the nasi lemak of Malaysia & Indonesia would differ from the Singapore style…
And lemak is to me coconut milk.
In the meanwhile, I am really looking forward to making this trip to this Singaporean Rest. (from Taguig,sigh!)

kakaiba talaga sa lahat ng natikman ko healthy wala kasing vetsin, yan hinahanap ko!!di ako magsasawa bumalik sa nasi lemak!!!subukan nyo ng malaman nyo nagsasabi ako ng totoo!!!pinakamasarap walang katulad!!!

I’m a filipino based in Brunei. My family and I have been accustomed to eating Indian, Malay & Chinese cuisine…nasi lemak, beef rendang, curry.

During my first few years in Bunei (been living here for more than 15 yrs now), my friends and I were planning to put up a “Chicken Rice” restaurant in the Philippines. But we were not sure then whether it will click. We should have proceeded with our plans….hehehe

congratulations Cora! Can we apply for a franchise of your Nasi Lemak ?

I just want to express my congrats for the big success of my dear friend Cora as a new in restuarant business then its already a huge hit what a great job….looking forward to taste all the menu that you offer when i’m going for holiday hopefully next spring…CONGRATS TO YOU MY DEAR & ALL YOUR STAFF!!!!

Hi Ate Cora i’m so happy with you for doing a great job…can’t wait to taste all the authentic food that you have i misssed all of that…even names of all the food its already taste soooogood…

Hei Cleo,

Your Comment about Nasi Lemak is very unfair, I’m a Europian who have been in and out of Singapore and as far as I know, Singapore was once a part of Malaysia so it has all the right to claim it as their own. Don’t you think so? I salute Cora for takind the risk Using that name as its not well known to the Philippines but of course except for those who have travelled to their neighbouring country.

Myth about using Nasi Lemak for the Singaporean restaurant in QC, Phils.

I am the consultany for Nasi Lemak, responsible for introducing Singaporean dishes in the Nasi Lemak restaurant.

We engaged an atterney to register a trade name with DTI, and each time our names were rejected by them. Our atterney was extremely slow as each round took 10 days. Out of desperation, we decided to use non English/Tagalog words and the phrase “Nasi Lemak” was suggested.

We have no intention of offending anyone. All Cora wanted was to introduce all the good tasting food from Singapore to her filipino back home.

She worked hard for over 20 years in Singapore and saved up the money for the venture. She’s obviously brave, courages and passionate about bring good food to you, her kebabayan.

I am still in the midst of improving on the dishes, though the quality of the food is now acceptably good, judging by the comment I received from customers.

Last 2 Sundays we had seen the restaurant filled up by more than 3 times its seating capacity. We road-test our dishes with our regular customers (suki) and they help us to finalize the dishes b4 we release them to the other customers.

Latest additions are the sauces for Shrimp Paste Chicken and that for the Honey Glazed Spare Ribs (most tender ribs you will taste in your life), our sincere thanks to our regular customers!

We are also able to individualize few of the dishes for the pure Singaporeans/malaysians. These are Sambal Kangkong and Laksa.

Please come and try the food.

Hello Krismark,

Yes, franchise is always possible. Do come and take a look and discuss how we can work together and introduce all the good tasting dishes to the Philippines.

The tel no there is 376 6108. We are next door to Office Warehouse, opposite McDonalds of Tomas Morate, cor A Roces Avenue. Plenty of parking space.

Regards
H K Tan

Hi my dear friend cora i’m really proud of you for doing a great job…when i looked all the comments here i’m so thrilled what a big success for your restaurant…and i promise when i come for holiday my first pit stop no other destination only NASI LEMAK RESTUARANT i’m looking forward to taste again your dishes because i already proved how excellent cook you are when we are in Singapore…thiers no question that all your dishes are soooo yummy!!!!

Dined there again last night (5/10/08) and the it was full house from the time we got there (745pm) and still full house when we left at 915pm.

Love the honey glazed spare ribs, now it comes with the sauce (dip), so tender. Its not sweet like the normal filipino dish, and I can taste the ribs, so yummy just like ham.

Enjoyed the other dishes like…. Laksa (v rich full of gata), Japanese Tofu Shrimps (my favorite), Kang Kong (very much better than our Kang Kong Bagoong, Malaysian chicken curry was very tasty.

The tea tarek (Milk tea) was a good refreshing finishing to the whole meal after savoring the Onde Onde. I will cetainly order 2 orders next time.

Good job, hope they open 1 outlet in Makati.

name can sometimes give wrong info to its bearer. however, reasonable & smart guys know that name is just a cover.
like they say - don’t judge a book …

so guys, the bottom line is - what is inside count the most. all other things? just leave to where it belongs coz those are just big B.S.

these is about food & service. so what’s the point trying to be recognized making very simple things look like any of those unwanted crap? back off.

hey Cora, give me those food please.
( i can’t wait )

Read about this restro from the Phil Stars yesterday and decided to check it out today.

Ordered pomelo salad and kueh pai ti very nice, especially the kueh pai ti which is “out of this world”.

The tofu prawn and honey glazed ribs were absolutely very tasty and very tender for the ribs.out this resto in the phil-stars yesterday and decided to try it out today

Pomelo

Unfortunately, the sambal fish was not available tonight.

Thanks, Nasi lemak for serving good food and very affordable price.

Allen & Gina

For those people who are giving a big fuss about the name, please show a little kindness and just be happy with the success of Cora and her business.

The person is making an honest living. Her success stems from continuous hardwork and dedication which is highly commendable and encouraging.

Hi HK Tan,

I am currently in Brunei and won’t be back to the Philippines soon. But my husband and I would be happy to correspond with you guys.

Please give me your email address if possible. BTW does your NASI LEMAK resto got a website that I can visit?

My email is hungtan@bigfoot.com

Truly a food haven, thanks Nasi Lemak and most especially to you Cora. You made me and my family feel like home again. We were at your restaurant yesterday and and that one is great trip. We just couldn’t get enough of the food so we ceratainly coming back again and again and again.

Rhea

If you would like to have a great meal with your friends or family, Penang Malaysian Cuisine is ready to serve you with the best and authentic Asian cuisine in NJ?

The food here is crap. Having a Singaporean as a consultant is not a guarantee that what you’ll eat is food. Plus the service sucks. Good luck to first timers. This is just a “one time restaurant”.

Looks good, got any information if they currently Franchise?

Thank you Belle for your feedback last Nov 16, 2008.

It is unfortunate that you had a bad experience with Nasi Lemak. We apologize for any shortcoming we have caused you.

We are constantly improving on our food quality and services. We welcome feedback from clients from you. We would like to invite you to visit us again so that we can make it up to you.

Kindly get in touch with either Cora or Gina at 3766108 for the date of you next visit. We look forward to seeing you at Nasi Lemak again.

Sincerely
H K Tan

I was taken to 3 different Malaysian restaurants during recent business trip to Phils. Nasi Lemak in QC is the most authentic serving all the familiar dishes I come to enjoy when I am at home in Singapore.

(1) Dim Dum dishes such as Hakao & Pork and Shrimp Sionai, the prawns are fresh and Siomai much bigger than the ones I ate in Singapore. The chilli oil they used there is very good, just like home food. P108, good value.

(2) Bak Kut Teh - Pork rib soup popular in Singapore and Malaysia. The kind served here is the light herbal type found in Singapore, I heard this kind is more acceptable in Manila. They told me filipinos do not like the taste of cinammon and various type of chinese herbs as they are tending to be stronger in tasting.

(3) Fried Squid with Salt and Pepper - not a Singapore dish, but I like it especially they make the batter (Flour) coating crispy. The salt and pepper dressing is an enjoyable companion. I need to get my local cook to do it someday when I get home. P188 - good value.

(4) Of course we cant forget the Kang Kong Blachan, the waiter offer to cook it Malaysian style. Wow, they do that just to cater for different customers… cool idea. P138 - V Cheap.

(5) Penang Char Kway Teow is so authentic at P148, I can eat 2 plates on my own in one sitting if I did not order so many dishes. They add extra chillis for my dish.

The atmosphere is good so is the soft vocal music.

The front counter staff are well trained and knowledgeable about the food.

According to them, All ingredients are imported.

For Cleo:

So if we were to follow your logic, then LUMPIA, should not be considered Filipino food anyways, since the word Lumpia is originally a Hokkien Chinese word for fried egg-roll? Why consider it as Filipino food then? Just to make it more exotic? Please think before you talk.

Belle:

I hope you’re not Filipino, because if you are, then we all know what you will smell like…”Crab,” as in Crab mentality. Or maybe you would appreciate it more if the restaurant was French and not any kind of Asian? Either way, the owner did not put up her business in order to please your ignorant and biased taste, but to do her best and provide service to Singaporeans who want a taste of home and to Filipinos who want to appreciate something different. But if you are Singaporean, then you need to be ashamed of yourself for putting down a restaurant that you yourself did not help form from the very beginning. Or maybe you never heard of, “practice makes perfect.” Even if the business has shortcomings, it’s bound to improve over time. or maybe they never taught you that in Singapore?