Hidden in Puchong there lies a hawker style Nasi Kandar that can rival the 100 year old Nasi Kandar Hameediyah - based in Penang , birthplace of Nasi Kandar.
Kok Nasi Kandar's Chinese chef is from Penang. I spoke to him in Penang Hokkien and he reciprocated in Penang Hokkien. That's when I knew, his Nasi Kandar will be the same God-like level as Anne-Sophie Pic (3 star Michelin French chef). If only Penang chefs were recognized internationally.
What's missing here is the Michelin Man x 2
Kok Nasi Kandar's fried chicken, fluffy egg and curries are what attracts foodies to his humble little stall. Long lines are formed by 1230PM and he only has 3 -4 helpers. It's worth the crazy wait though.
Two kinds of fried chickens - Large sized drumstick ones and the other parts (wing, breast, etc) See upper right corner
Rice drenched in mixed curries
Mr Kok (I presume) knows exactly how much curry should be in the ladle.The flick of his wrist is akin to Salt BAE's flicking technique
The best way to eat this Nasi Kandar is to take away because all the curries, fried chicken batter crumbs, vegetables, oil, etc will be soaked into the rice.The first mouthful is like a brilliant white light that fills your mouth with an angel in armour standing at the tip of your tongue. That's how dramatic the first taste will be I kid you not.
Location : Use Waze
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