Kampong Ah Lee has been run by four generations of Lee chefs, each who brings a treat to your taste buds from the chef’s hometown of Negeri Sembilan, Titi. Taking inspiration from the village of Kampong, Malay we aspire to craft its authentic cuisine for the pleasure of our customers in Edinburgh since 2007. Malaysian food historically has been heavily influenced by Thai, Chinese, Indonesian and Indian cuisines, extending from cooking methods to ingredients and the combination of spices as key ingredients. Here at Kampong Ah Lee, you will find a blend of all of this in every one of our dishes.
Traditionally there is a strong use of sambal, a chilli-based paste, in Malaysian cooking. However, not all of our dishes are spicy. We use a mix of herbs from Southeast Asia to Middle East to create a clash of flavours. An example of this is a combination of coriander and cumin, the base of our Malay Curry, alongside lemongrass, kaffir lime leaves, cardamon, star anise and fenugreek
A personal favourite is our Nasi Lemak, meaning ‘fatty rice’, rice steamed with coconut milk and served with dried ikan bilis (anchovies), peanuts, hard-boiled egg, cucumber and sambal paste. It is considered the national dish of Malaysia and is commonly eaten for breakfast, lunch and dinner. You can accompany this dish with a choice of curries, spicy meat stews such as rendang, noodles or one of our Indian breads such as roti canai, puri or dosa which are also commonly eaten with breakfast.
Another Kampong favourite is Laska. A spicy noodle soup derived from the Chinese cooking style Nyonya, also known as Peranakan. Curry laksa is a coconut curry soup, whilst Asam laksa is a sour fish soup.
We sincerely hope that your experience with our unique Malaysian style at Kampong Ah Lee will be a delightful touch to your day.