Sunday, January 21, 2018

SeChangkir @ Taman Tun Dr Ismail

SeChangkir's Sarawak-born founders take legitimate pride in their produce and their recipes; nasi lemak (RM17) is made here with Adan rice from the highlands of Borneo, specifically the paddy fields of the Ba'kelalan settlement, which is home to the indigenous Lun Bawang community. 

SeChangkir is run by family members from the Lun Bawang and Kelabit tribes, and they try to honour their heritage while catering to KL's consumer market of Taman Tun Dr Ismail. The Adan rice for the nasi lemak and nasi goreng is noteworthy, cultivated through traditional methods with fresh, clean water in a cool climate. The result is rice that tastes wholesome, with a pleasant purity of texture.

You'll also find a satisfactory Sarawak laksa here, with well-balanced nuances (RM16). Even the Western-inspired offerings showcase the kitchen's commitment to hard, honest work - the signature burger boasts a beef patty, tomato jam and bun that are all house-made every morning (RM25).

27, Jalan Tun Mohd Fuad 3, Taman Tun Dr. Ismail, Kuala Lumpur. Open Monday-Saturday, 10am-10pm. Tel:  03-7732-1142

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  1. Name reminds me of my girl's school in the jungle, I always say sepiring, not sepinggan. So this is secangkir not secawan. :D :D :D From Sarawak? No wonder the Sarawak laksa looks quite like the real thing! I sure would love to taste that.

    1. Suituapui: sepinggan and secawan would be nice names for a restaurant too :) oh yes, i think the sarawak laksa here will suit a lot of taste buds :)