Nasi Kandar
A Penang Indian-Muslim dish of steamed rice served with multiple curries poured over the top. Diners choose from a spread of meat curries, vegetable curries, and eggs. The defining feature is the 'banjir' (flood) of mixed curry sauces.
Allergen data cross-referenced against published allergen databases.
Your dietary restrictions
The full allergen breakdown is below. Select your restrictions to see a personalized safety status.
Full allergen breakdown
Ingredients
- basmati or long-grain rice
- choice of chicken curry
- fish curry (Fish)
- squid curry
- achar pickles
- mixed curry gravy poured over
- optional fried egg (Egg)
Hidden Ingredients
These ingredients are not typically listed on menus but are present in traditional preparations.
- multiple curry sauces contain coconut milk and belacan
- squid is shellfish
- fish curries add fish allergen
- egg is sometimes optional but often default
- curries may be mixed in the ladle (cross-contamination across curries)
Allergen Breakdown
Dairy-Free
Likely OKIndian-Muslim curries use coconut milk, not dairy.
Gluten-Free
Check with staffRice is gluten-free but some curry sauces may contain wheat-based thickeners. Verify.
Peanut-Free
Likely OKPeanuts are not standard in nasi kandar curries.
Tree Nut-Free
Likely contains restrictionMost Malaysian curries use coconut milk.
Shellfish-Free
Likely contains restrictionSquid curry and belacan in sauces are common. Cross-contamination across ladles is near-certain.
Egg-Free
Check with staffFried egg is optional but very commonly included. Egg curries are available.
Fish-Free
Likely contains restrictionFish curry is a standard option. Cross-contamination from ladles used across fish and non-fish dishes.
Soy-Free
Likely OKIndian-Muslim curry cooking uses minimal soy.
Sesame-Free
Likely OKNo sesame in standard nasi kandar curries.
Vegetarian
Check with staffVegetable curries exist but are cooked in shared equipment. The curry ladle touches all dishes.
| Restriction | Status | Notes |
|---|---|---|
| Dairy-Free | Likely OK | Indian-Muslim curries use coconut milk, not dairy. |
| Gluten-Free | Check with staff | Rice is gluten-free but some curry sauces may contain wheat-based thickeners. Verify. |
| Peanut-Free | Likely OK | Peanuts are not standard in nasi kandar curries. |
| Tree Nut-Free | Likely contains restriction | Most Malaysian curries use coconut milk. |
| Shellfish-Free | Likely contains restriction | Squid curry and belacan in sauces are common. Cross-contamination across ladles is near-certain. |
| Egg-Free | Check with staff | Fried egg is optional but very commonly included. Egg curries are available. |
| Fish-Free | Likely contains restriction | Fish curry is a standard option. Cross-contamination from ladles used across fish and non-fish dishes. |
| Soy-Free | Likely OK | Indian-Muslim curry cooking uses minimal soy. |
| Sesame-Free | Likely OK | No sesame in standard nasi kandar curries. |
| Vegetarian | Check with staff | Vegetable curries exist but are cooked in shared equipment. The curry ladle touches all dishes. |
Key risk: Nasi kandar's defining technique — pouring multiple curries over rice at once — makes individual allergen avoidance almost impossible. Even if you choose chicken curry only, the ladle may have been used across fish and squid curries. Cross-contamination between dishes is universal at nasi kandar stalls.
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Scan a menu nowImportant: Dish Scout is a reference guide, not medical advice. Traditional recipes vary by restaurant, region, and chef. Always verify ingredients with restaurant staff before ordering. When in doubt, don't eat it.