Kedai Makan’s Nasi Goreng Makes Prime Late-Night Grub
Malaysian diner's fried rice balances rich, fresh and sweet
By Julien Perry January 6, 2015
This article originally appeared in the January 2015 issue of Seattle magazine.
Twenty-four-hour diners certainly have their merits, but in Seattle, late-night eating is where it’s at, and it doesn’t get more enjoyable than with takeout from Kedai Makan. There is something incredibly satisfying about grabbing a midnight order of Malaysian grub at the Capitol Hill walk-up window on East Olive Way (open until 2 a.m. on Friday and Saturday nights), and for me, that order is often nasi goreng (aka fried rice).
Owners Kevin Burzell and Alysson Wilson make theirs with fried tofu, fresh bean sprouts and cucumbers, a fried egg and a thick, rich, sweet soy sauce called kecap manis. It’s a beautiful thing to open your to-go box (the only way to order here) and see all the components packed in tight, waiting to be mixed with a little bit of spicy sambal and enjoyed with a cold beer next door at Montana (the official “sit-down” destination for KM patrons). Some of the best things really do come in small packages—and sometimes from small storefronts too. Dinner daily. Capitol Hill, 1510 E Olive Way; kedaimakansea.com
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