BLACKGOAT may have had previously closed its doors with the founders posting up the recipes for some of their dishes on their social media pages — with that being said, the stall had recently seen a revival under the father of the original founder whom is also working with the team members of the previous iteration of the brand. Still situated within the very same stall unit at Jalan Batu Food Centre, BLACKGOAT has now pivoted its operations to serve up Malay cuisine by the current team operating the stall. This iteration of BLACKGOAT sees the stall serving up a menu with lean offerings — their only main dish would be the Nasi Lemak which is sold as-is with egg, sambal, anchovies and peanuts; patrons can choose to add Berempah Chicken Wings to their order, while the only other offering on the menu would be Beef / Chicken / Mutton Satay that comes with Ketupat if being ordered as a set.

As mentioned earlier, the Nasi Lemak at BLACKGOAT does come with elements such as sunny side-up, sambal, anchovies and peanuts, and slices of cucumbers — for our order of the Nasi Lemak, we had also added a single piece of the Berempah Chicken Wing as well. At $6.50, the Nasi Lemak at BLACKGOAT does seem teen comparable to that of the more premium ones that are run as independently-operated establishments. Digging into the Nasi Lemak, the coconut-infused rice was executed very well here — it does seem that BLACKGOAT’s choice of rice grains here are that of regular rice as opposed to that of Basmati that some Muslim-run establishments tend to use. The Nasi Lemak is especially fragrant with the aroma of coconut milk that wafts throughout the entire portion of rice; the rice being soft and fluffy and goes well with the sambal that carries a kick of spiciness amidst the sweetness — the level of spiciness being rather manageable to those whom are tolerable to lesser than moderate levels of spiciness. The addition of the Berempah Chicken Wing was also pretty worth it; the Berempah Chicken Wing being freshly fried-upon order to be served hot on the plate of Nasi Lemak. Marinated with turmeric and other spices, the spiced notes are pretty evident with the flesh still being juicy — not too greasy as well which is pretty delicious on its own. The accompanying sunny side up comes with a runny egg yolk that eagerly oozes out with a poke of the fork; the fluffy whites also void of any undesirable stench of overused oil, while the anchovies still carried a crunch being adequately stored before serving.