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Malaysian cooking doesn’t necessarily have the same depths as Chinese or Thai cuisine. But a new restaurant on Gammel Kongevej is fun, authentic, and cozy.

Food critic: I can’t remember eating at a place like this in Copenhagen

Rice, mushrooms, sambal, a fried egg, cucumbers, and unsalted peanuts - that’s it. The classic nasi lemak is simple and straightforward in every way. Foto: Miriam Dalsgaard
Rice, mushrooms, sambal, a fried egg, cucumbers, and unsalted peanuts - that’s it. The classic nasi lemak is simple and straightforward in every way. Foto: Miriam Dalsgaard
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»I did nothing in the ’90s but eat sambal oelek«, my dining companion joked, as she enthusiastically dipped and chewed and told stories from the warmer countries.

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