Originated from Alor Setar, Kedah, up north of Peninsula Malaysia, the legendary dish is celebrated for its specific preparation methods and flavor profile. Unlike standard white coconut-milk rice, the foundation of this dish is a vibrant yellow rice (nasi kuning). It is cooked without coconut milk, instead utilizing rich ghee (clarified butter), evaporated milk, and aromatics like lemongrass, star anise, and pandan leaves. The word “lemak” here refers to the fatty, rich mouthfeel of the ghee rather than coconut milk. A true plate is defined by the kuah campur (mixed gravy) technique. The vendor cascades up to 5 to 7 different curries onto a single plate including dalca, honey chicken sauce, squid curry & a thick black soy gravy - until the rice is completely flooded (banjir). (www.Instagram.com>nasi-lemak-royale-kedah<)
I understand from my son-in-law, Mohd Faiz bin Dato' Paduka Mohd Puat, a bona fide of Alor Setar that “His Highness Sultan of Kedah has approved for this legendary dish to be added to the palace's official errant list. It is the most royal Malaysian food from the Rice Bowl of Malaysia that I've ever tasted. A true plate is defined by the mixed gravy technique. While traditional Penang Nasi Kandar leans toward heavy, punchy savory-spices, the Kedah Royale features a distinctly sweeter & milder undertone. This sweetness is drawn from a signature sweet spiced gravy that balances out the heat of the curries.”
The original brand owner & founder of Nasi Lemak Royale Kedah was Allahyarham Haji Batlisa Luckman Hakim, who sadly passed away in April 2024. He spearheaded the business from its historic roots in Pekan Baru, Alor Setar. Today, the brand operates through a combination of family management & individual branch owners/operators across Malaysia. Following the demise of the founder, the core legacy and original recipe operations continue to be managed by his family and designated successors. For example, the highly popular Putrajaya branch is managed by Sharifah Afidah Syed Abdul Rahman.
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