Nasi Lemak Ayam Taliwang. Now that’s a unique name for a dish. Following my previous post on halal food spots in Singapore, I came across another place that definitely deserves a spot on the list
Nasi Lemak is a classic staple of the Malay Peninsula, while Ayam Taliwang is a signature spicy chicken dish from Lombok, Indonesia. I stumbled upon this interesting fusion at Singapore Management University (SMU), located at 90 Stamford Road, Singapore.
Interestingly, Indonesia has its own versions of coconut rice as well. In East and Central Java, it’s known as Sego Gurih, while in West Java and Jakarta it’s called Nasi Uduk. Like nasi lemak, the rice is cooked with coconut milk, giving it a soft texture and a rich, savory flavor. Although the accompanying side dishes are quite different from those traditionally served with nasi lemak in the Malay Peninsula, the concept of coconut rice is remarkably similar. In many other regions of Indonesia, you’ll also find comparable coconut rice dishes, each with its own local name, distinctive accompaniments, and culinary traditions.
As someone who’s always excited to try new food, I had to order it right away. Here were my first impressions:
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Reasonable pricing. The dish costs SGD 8.00 for SMU students and staff, while members of the public pay SGD 8.80. Considering its location in the heart of central Singapore, I thought it offered excellent value for money.
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Friendly service. The staff member who served me, Mbak Ai, is originally from Serang, Indonesia, and has been working in Singapore for several years. I started ordering in English, but she immediately recognized my Indonesian accent and switched to Bahasa Indonesia. The conversation instantly became much warmer and more natural.
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Simple ordering process. Orders are placed through a touchscreen kiosk, and the restaurant operates on a cashless payment system.
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Fast service. Even though Mbak Ai was handling the lunch crowd by herself, my order was ready in less than ten minutes.
I took my meal to the outdoor seating area in front of the SMU campus. The weather was pleasant—bright with a light drizzle, making it a surprisingly enjoyable place to have lunch.
So, how was the food?
The nasi lemak was soft, fragrant, and wonderfully savory. The chicken portion was generous, with thick, juicy pieces. The seasoning had penetrated deep into the meat, and the signature Taliwang spices were unmistakable. It tasted remarkably similar to the Ayam Taliwang I’ve enjoyed back home in Indonesia—spicy, but in a balanced and flavorful way rather than overwhelmingly hot.
Naturally, I became curious about how such an unusual combination came to life. I later discovered that the business was founded by a former cabin crew couple—a Singaporean Malay husband and an Indonesian wife—together with a close friend. They started with a single stall at Yishun Park Hawker Centre, and today they’ve expanded across Singapore, generating millions of Singapore dollars in annual revenue.
Needless to say, after finishing my meal, I headed straight to Google Maps and left them a well-deserved five-star detailed review. 
