Nasi lemak is a healthy breakfast option says Time - but where is the best?

Plenty of people have been citing the recent article from Time magazine saying that Malaysia’s nasi lemak a healthy breakfast option.

The article, which itself draws on the piece International breakfasts healthier than yours on eatthis.com, claims that our national favourite breakfast dish – and more and more often, any time of day – is a great healthy option, despite its high fat content, because it is rich in manganese and protein.

The reason manganese is good for you (the article fails to mention) is because it is thought to help with bone maintenance, regulate the production of the enzyme prolidase, which helps with collagen production and therefore skin health, and  balances blood sugar levels.

As an added bonus, the sambal contains chillies, which get their heat from an ingredient called capsaicin, and this boosts the metabolism.

However, true Malaysia residents know that you don’t need the excuse ‘it’s healthy’ to eat nasi lemak. The reason is we do it is because it’s delicious. But the article got us thinking – where in Malaysia is the best nasi lemak?

Here are a few of our favourites in KL and Selangor:

• Village Park in Damansara Uptown
• Nasi Lemak at Wisma Genting Food Court
• Nasi Lemak Medan Selera 223 in Petaling Jaya
• Nasi Lemak Tanglin in KL
• Nasi Lemak Bumbung in Seapark
• Nasi Lemak Antarabangsa in Kampung Baru
• Nasi Lemak Famous in Bangsar
• Nasi Lemak Sentul on Jalan Sentul
• Peel Road Nasi Lemak
• San Peng Nasi Lemak in Pudu
• Nasi Lemak CT Garden in Kampung Baru
• Karen’s Nasi Lemak in Taman Desa

Which is your favourite? Let us know in the comments below!

*The other breakfasts on the list were:

Meze (olives, tomato, eggs, honey, cubanelle peppers and cucumbers) from Turkey

Shakshouka (eggs poached in a tomato and vegetable sauce) from Israel

Okayu (rice porridge, tofu, pickled vegetables and fermented soy beans) from Japan

Pho (broth with bean sprouts, mint, spring onion, lime, roasted peanuts and chili) from Vietnam

Fūl Medames (stewed fava beans with cumin, parsley, garlic, onion, lemon juice, chili and sometimes eggs) from Egypt

Gallo Pinto (black beans, rice, cumin, pepper and garlic) from Costa Rica

Hafragrautur (oatmeal porridge with cod liver oil, brown sugar, raisins and melon seeds )from Iceland

Kasha (porridge made from oats, millet, buckwheat, or semolina with milk, butter, spices, dried fruits or jam) from Russia

Upma (dry roasted semolina with cumin, chilies and turmeric) from India