The Coconut Club

At The Coconut Club, chef and owner Lee Eng Su uses single-origin coconut milk to infuse the rice in his nasi lemak (literally, "coconut-rich rice"), which sits at the heart of the small menu and is served with all the traditional fixin's: spicy fried chicken, fried peanuts and anchovies, a fried egg with a molten yolk, and a punchy sambal (chile jam). At $12.80 per plate, it's considered pricey for a dish that can be found at just about every hawker center in the city, but there's quality to be found in the chef's artisanal approach.

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