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Ayam Buah Keluak
Chicken braised in a dark, earthy keluak gravy. Two days of preparation for one bowl.
RM 26.00
Taman OUG, Kuala Lumpur · Since 1987
The taste our parents left behind.
Nasi lemak the Nyonya way — coconut rice steamed with pandan, sambal simmered for four hours, and a family recipe three siblings refused to let disappear.
What we make
Nasi lemak is not fast food here. It is a family archive.
Every plate at Wind Rice Arts starts the way our mother started hers: santan pressed the same morning, pandan knotted by hand, sambal built layer by layer until it turns dark and glossy. Nothing is rushed, because none of it was rushed when she taught us.
How it began →Santan, not shortcuts
Fresh coconut milk, pandan and a pinch of ginger, steamed in small batches through the day so the grains stay separate and perfumed.
Four hours, one wok
Dried chilli, shallots, belacan and tamarind, cooked low until the oil separates. Sweet first, then heat that arrives slowly.
Peranakan, kept honest
Ayam buah keluak, itik sio, kuih pie tee — dishes from our grandmother's Melaka kitchen, cooked the long way because there is no short one.
Our story
Three siblings, one recipe book, and a kitchen that would not go quiet.
When our parents passed within two years of each other, what they left was not a business. It was a stained notebook, a wok too heavy for one person, and a smell we could recognise from the end of the street.
We cooked badly for a long time. Then, slowly, the sambal started tasting like home again — and we decided other people should get to taste it too.
Read the full story →
/assets/img/story-portrait.jpgPortrait of the three siblings
Recommended 1200×1500 (4:5)
Recommended 1200×1500 (4:5)
Signatures
What people queue for
A short menu, deliberately. Everything is cooked in the same kitchen, in the same order, every single morning.
/assets/img/dish-nasi-lemak-signature.jpgSignature nasi lemak · 1600×1067 (3:2)
Wind Rice Signature Nasi Lemak
Pandan coconut rice, four-hour sambal tumis, crisp ikan bilis, roasted peanuts, cucumber and a soft-centred egg — plated the way our mother served it on Sunday mornings.
Signature
All day
Halal-friendly kitchen
from RM 12.90
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Nyonya Curry Laksa
Coconut curry broth with rempah pounded fresh daily, prawns, tau pok and thick bee hoon.
RM 16.90
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Kuih Pie Tee
Crisp top-hat shells filled with braised turnip, prawn and a spoon of chilli. Four pieces.
RM 14.00
Watch
Four hours before you eat
The wok goes on at 3am. This is what happens between then and your first mouthful.
/assets/video/brand-film.mp4Brand film · 1920×1080, MP4 H.264
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Poster: /assets/img/video-poster.jpg
/assets/video/clip-sambal.mp4Sambal, close up
/assets/video/clip-rice.mp4Steaming the rice
/assets/video/clip-shop.mp4Morning at the shop
“We are not trying to reinvent nasi lemak. We are trying to remember it correctly.” — The Wind Rice Arts kitchen
Order
Pick it up, or let it come to you
Find us
Wind Rice Arts, Taman Perindustrian OUG
- AddressOUG Parklane Block D1, Jalan 1/152, Taman Perindustrian OUG, 58200 Kuala Lumpur
- Mon – Fri7:30am – 8:00pm
- Sat – Sun7:30am – 9:00pm
- Phone+60 11-3908 6719
- Email[email protected]