Nasi kandar, a beloved Malaysian dish known for its perfect blend of rice, curries, and flavourful “gravy flood,” has been a local favourite for years.
But recently, this iconic dish has crossed borders, with one Indonesian chef adding her own ‘spicy’ twist—only to stir up a pot of controversy.
The Masterchef winner gives nasi kandar a makeover—and not everyone’s impressed
Fani, the Masterchef Indonesia Season 5 winner, has put a new flavour on the map after she introduced her version of nasi kandar at her newly opened restaurant in Indonesia.
This didn’t just turn heads—it raised some eyebrows too.
In a video shared by popular YouTuber Boengkoes, Fani revealed her “beef” with the original Malaysian dish.
According to Fani, her nasi kandar packs more flavour because, after trying it in Kuala Lumpur, she felt it was missing that special zing.
“Every day, I kept eating nasi kandar, but the taste in Malaysia wasn’t that good… so I thought I could make it here too,” she said.
‘It’s powdered and sandy’
What makes Fani’s version of nasi kandar different? She claims the secret is in the spice of life.
Rather than using powdered spices like in Malaysia, Fani insists on fresher, hand-prepared ingredients, adding a fresh twist.
In her words, Malaysian nasi kandar often uses powdered spices, which she believes results in a “sandy” texture when eaten.
“In Malaysia, they use powdered spices for everything, but here we use fresh spices and make them ourselves.
Over there, they use powdered spices, so when poured, it feels sandy,” she remarked.
Despite these changes, Fani was quick to note that she still offers the beloved “gravy flood” style, allowing her customers to enjoy the same soaking sensation as they would in Malaysia.
Where’s the variety?
But here’s the twist: there’s no display of side dishes like the Malaysian nasi kandar stalls are known for.
Fani explained that her restaurant had only been open for a day and that he was still simmering on how to expand the offerings.
Boengkoes loves it, but the internet says, “Hold up”
Boengkoes, after tasting Fani’s version, had no beef with it, declaring it “much tastier” than the Malaysian original.
But viewers were quick to pour cold water on that claim.
Upon closer inspection, the dish featured a runny gravy, more reminiscent of curry, and side dishes like an omelette and pale cabbage, which left a lot to be desired compared to the hearty nasi kandar spread in Malaysia.
Watch the clip here:
