Merdeka 2020

As tourist used to flood the streets of Malaysia, they take home with them stories of the people, the life, the culture, the nature but most of all, they return to their home countries with a lingering taste of goodness, which is Malaysian food. As Malaysians, we take pride in nothing more than the untouchable fusion of flavours in our local food that is prepared with love and passion. A Malaysian chef does not discriminate and is not hesitant to include flavours adopted from Chinese, Indian, or Malay cuisine. A true Malaysian can always sense the absence of an ingredient or when a dish was not prepared with good intentions.

(Pinxin Vegan Merdeka Special 『INILAH RASAKU』)

As a nation, what would we choose as our national dish? Something that can represent all Malaysian and is so versatile that it can adapt to anyone’s taste buds? NASI LEMAK. A dish so authentic to Malaysia that you can find it almost anywhere at any time. Traditionally wrapped in pandan leaves, accompanied by delicious sambal, cucumber, and roasted peanuts, this santan flavoured rice is the secret to any Malaysian’s heart. How is a dish so simple, so loved by Malaysians that it is not bound to a meal but is desired at any time of the day? Well, it is simple. Malaysians do not need fancy presentations, they just need the food to taste good and Nasi Lemak made right, always does the trick.

What do we know about NASI LEMAK?

  1. It was traditionally known as a breakfast dish.
  2. The creation of nasi lemak is linked to a tale of Mak Kuntum and her daughter Seri. The story suggests that, Seri accidentally spilled coconut milk into a boiling pot of rice.
  3. The sambal is a modern addition! The chilly used was introduced by Portuguese traders as it was not a native plant.
  4. It used to be a farmer’s meal! Nasi lemak gave farmers the energy to work long hours on the field.
  5. Nasi lemak first appear in written text in a book by Sir Richard Olof Winstedt, entitled The Circumstances of Malay Life (1909).
  6. People mistakenly translate nasi lemak as “Fat Rice” but it means “rice in cream” or “richly flavoured rice”.

So, let us not run from the fact that traditionally, nasi lemak is far from vegan but how do we preserve our Malaysian identity and relationship with food as well as practice being kind to our planet and ourselves?


Pin Xin introduces a new and improved Nasi Lemak series to cater to local taste buds while encouraging consumption of healthy plant-based food. 


Nasi Lemak Classic

Any regular customer at Pinxin will recognize this dish. Nasi Kerabu (Blue Butterfly Pea Rice) served with a side of curry rich with Potatoes and Hericium mushrooms, fried tempeh, Pinxin’s delicious homemade Nyonya Acar, sambal chili, cashew nuts, slices of tomatoes and cucumber as well as, some papadam for added crunch.  


Nasi Lemak Masak Merah

To satisfy your sweet and spicy taste buds, we introduce to you our very own Masak Merah complete with Hericium Mushroom and Tempeh to add a twist to our Nasi Lemak Classic. 


Nasi Lemak Kurma

A delicious side of creamy sweet Kurma curry with a hint of sourness to spice up your meal. 


Nasi Lemak Vegetable Curry

Pinxin’s very own twist to authentic vegetable curry filled with okra, brinjal, tomato and asparagus, guaranteed to fulfil your RASA!  

In a COMBO FOR 2 you can also quench you thirst with some dairy-free mylk tea. 


Vegan Mylk Tea

If you terasa for something more citrussy, our vibrant Jalur Gemilang beverage is the one for you! 


Jalur Gemilang Drinks

A Malaysia meal would not be complete without a platter to share kan? (available as a ala carte)  


Local platter

To top it all off, enjoy the delicious taste of gula melaka with a cake guaranteed to tickle your Malaysian taste buds. 


Onde Onde Cake

Come with an empty stomach and indulge in our Combo for 2! 

Merdeka Special Combo for 2  

Together, we at Pinxin Vegan want you to welcome a healthy living while staying true to your "Aku Anak Malaysia" pride and identity. 

Siapa rasa sedap, mereka rasa bangga. Inilah Rasa Malaysia, INILAH RASAKU.


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