What makes The Coconut Club’s nasi lemak Singaporean?
“We don’t get stuck into, ‘It should be like that’ or ‘it should only be eaten with this or that’,” Sia said. “Singapore is a mashup of different cultures and races. So, it makes a Singaporean version a little bit more exciting because we have different things, like kerabus and curries that can go with the coconut rice”, with the unifying factor being that “everything needs to complement the rice”.
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