Cockburn, Northbridge, Carousel or Joondalup. Too far away for me. :( Enjoy!
T&Cs:
I live close, but it's during work time :(
Pappa rich is pappa $hit!! Over priced, portion sizes are pathetic and the taste……. I've had alot better.
Nah..I love it.
Cool your Jets Timmy, I'd say this is a great bargain for those who want a decent lunch for $5.
Portion sizes are fair unless you've got the body habitus of a Blue Whale.
I wouldn't call it shit but it's definitely overrated and overpriced.
Depends on timing mate, after your body digested and left over it is called that.
I have felt less than good after eating there, and have known several others with similar issues. I avoid it nowadays.
Yes, the prices are excessive (normally - $5 is pretty good). Exclusive restaurant pricing for what is supposed to be hawkers food.
Only tiny bit of sambal….no kick
If you don't pay, they certainly will give you one…
Where? malaysia?! :P
Their sambal is not very good and they charge extra if you want more. Char kuey teow is the best so far in Glen Waverley but they closed down recently.
At least with this price, you can order two portions and still be ahead of the regular order right? lol
Only one portion per person, per day.
Go back to your $2 Macca's specials
I miss nasi Lamak. Sadly from Sydney, it's closer to fly to indo. 5 bucks will get you a massive one over there. :)
You know PappaRich is also in Sydney right? Just stupid expensive ($15-18 per portion of meal).
It's not called Pappa(Rich) for nothing.
Starts upcoming Monday.
What's the regular price?
$15, just had mine in chaddy
Sad to hear comments here. Papparich is great in KL and Brisbane. Although I recently discovered that rose milk is just food colouring, condensed milk, water and rose water.
It's great! Pretty much spot on Malaysian! Especially the roti, laksa, dry egg noodle with curry chicken (yuuuuuum) and the nasi lemak. Also love the teh Tarik!
You know it's good when there's always line ups.
I think the negative comment people on here were probably expecting sweet and sour beef or honey chicken or something.
And honestly it's good value for money on par with lthers
Its just an overrated plain steam rice with some chicken on the side. Portion is tiny.
Hmm, I don't think you are aware what nasi lemak is. It should have:
rice flavoured with coconut milk, chicken curry or beef rendang, sambal, achar (pickles), fried ikan bilis (anchovies), roasted peanuts with skin on, half a hard boiled egg, a few slices of cucumber
Many places I've tried miss out one or more components. I deduct marks for that. I'll allow the lack of banana leaf here. Here's a Luke Nguyen recipe:
I was referring to papparich nasi lemak which uses only plain steam rice, some chicken and other bits and pieces not worth mentioning as they're very small amounts.
Maybe the real ones are like the one you mentioned, but not at papparich.
I found the ones at mamak has more bits and pieces on the side, and cost almost 3x around $15.
I don't know which Papparich you went to but if I were you I'd demand my money back. Took a friend to Papparich the other night and they served what I listed.
No offense about the cook and recipe, but sounds weird to ask a Vietnamese cook about Malaysian/Indonesian food…
No more strange than Western cooks doing Asian recipes. The proof is in the eating. If he gets it right, I don't care about the cook's nationality.
@greenpossum: sure mate, it's like dine in a Chinese restaurant to get a perfect chicken burger while order a perfect Peking duck in modern Aussie restaurant.
@dlovep: By your kind of reasoning, Asian musicians shouldn't even be trying to play European classical music. Yoyo Ma, Lang Lang, etc. what were they thinking?
@greenpossum: Stick with food mate, I ain't no professional in other subject than food. At least I ate since the day I born, if someone not grow up with the traditional and tend to do authentic, it will end up call Fusion.
@dlovep: It's faulty reasoning, saying that knowledge of cuisine is something that's genetic, racial or national. Do you think a skilled chef cannot replicate the cuisine of some other culture?
There may be cultural aspects that are harder to learn, I'll grant you. Also people like you might have prejudices which get in the way of accepting a cook of a different nationality.
As I said the proof is in the eating.
@greenpossum: What sort of faulty reasoning ? let's go back to your subject of Music, how many times they did won a prize/competition compare to all the years of the match ? did they won every single year since then ? look at the percentage. It reflect the truth.
What you don't understand is you need to be grown up in a family, taste the taste that you used to and realize what is meant to be authentic, a professional chef can replicate most of it, but not 100%. It truly depends on what % you can take as authentic.
Beside I didn't take prejudices on anything that's what you said, used that as example I only point out the recipe is not original from Vietnam, I would not consider a Vietnamese chef can speak for himself/herself that as authentic recipe. Just saying I don't mind fusion since this is what has been here, but please keep it to yourself before judging people and start bring other subjects in the discussion of food.
@dlovep: I think you have a very narrow viee of who can make "authentic" food. As for music I suggest you look up the biographies of the musicians.
@greenpossum: so bet it mate, no point arguing something having different point of view, also musicians are different topic, I know who they are and leave this out mate, I have a chance to see Lang Lang perform but save it for another day and have yourself a good weekend.
Dude cut the crap. All this dishes are not even native malaysian but indian food appropriated by malaysia and taste below par compared to indian food. Shame on you. A vietnamese can cook better than malaysian this food as vietnam is way more indianised than malaysia with 1000 yrs of champa. By your logoc only indians can pravtice yoga, use maths, use spices, eyc etc. Malaysia is crap with crap logic like yours
Actually, there are many variations of nasi lemak - different preparations between those from Indonesia and Malaysia, and numerous variations even in the different states in those countries. The version you described is most likely an Indonesian version of nasi-lemak. I was born in central Malaysia and my favorite version was quite simple and consisted of only coconut rice, proper ikan bilis sambal (not sambal and fried ikan bilis), half a boiled egg and some cucumber slices all served in a banana leaf wrapped to look like a pyramid. A guy on a bicycle cart would sell them at the school gate at lunchtime. The real skill was eating it without utensils and not getting you hands or school clothes dirty (which involved literally shoving the contents of the banana leaf into your mouth and licking it clean). My friends and I would compete to see who could eat it the quickest - good times :)
The Pappa Rich nasi lemak is pale imitation of the real thing - sort of fast food (macca) version.
They serve this version in KL also. The ones in banana leaf pyramids are also genuine but abbreviated in one or more ways, like combining the sambal and ikan bilis.
The proper ikan bilis sambal tastes alot better than just sambal and fried ikan bilis. The texture is very different as the ikan bilis is slightly chewy and not crunchy.
@hotmumbo: Ah, you don't appreciate crunchy ikan bilis. Mana boleh? :p
After dinner the other night, I had to take my friend to an Asian grocery to buy dried ikan bilis, she was that taken by it. Unfortunately I couldn't tell her how to get fried ikan bilis from that, whether to rehydrate first or to just fry.
Tak boleh tahan crunchy ikan bilis ;)
No need to rehydrate, just fry in oil.
@Robc: so you guys are all malays, no wonder defending your national dish. I'll defend Vegemite too any day!
It's not steamed rice and there are chicken options and then portion is more than enough unless you or morbidly overweight
I'm a great chunky westener on a low carb diet. Gonna give it a go. chrunchy ikan bilis for the win!
Does this place sell roti kosong, telur etc. I'd happily die there if they do
Yes they have a range of roti dishes. You can find their menu online.
Mf15 cold and hot is awesome. Try that.
TBH nasi lemak is not a really filling meal unless the cook goes the extra mile. I have eaten it in Singapore and the standard is a few dried pieces of fish, a small amount of chicken, maybe an egg and rest being some carbs. This is not enough protein obviously.
Sometimes when I visit Singapore/Malaysia, I will order two serves of nasi lemak, or ask the hawker to add extra ingredients.
They don't even cook the food in the restaurant. It's made off-site.
No thanks.
I'll go to a real restaurant thanks.
I just went.
The Nasi Lemak is not authentic and certainly not worth full price. The Nasi had a very weak coconut flavour. The belacan was too sweet. The Ikan Bilis was too few. The only thing they got right was the cucumber.
I have been eating Nasi Lemak for several decades, these guys cannot even do what uneducated South East Asian stall owners have been doing for a hundred years.
I just noticed this deal starts at 11:30am, even though the restaurant opens daily at 10:30am. Are you still able to order the Nasi Lemak at $5 if you are there early at say 11am????
Yum!!! So good, enjoy guys.