The roti canai is made fresh throughout the morning — it arrives warm with crispy layers that shatter when torn. The kari kaki ayam (chicken feet curry) is the standout — it's thin and light rather than heavy, filled with tender chicken feet and pieces of chicken thigh, seasoned with turmeric and subtle aromatics. Reviewers note this is the only curry like it, unique to Pak Hassan. The pairing is perfection: tear the roti into the curry, the flavors meld, and the texture contrast keeps the meal interesting.
Tips from diners
The chicken feet curry is polarizing if you haven't had the ingredient before, but reviewers universally call it a must-try — it's one of the best versions in KL.
Arrive by 7:45am before the queues form. By 8:30am, there's a 20-30 minute wait. By 9:30am, they often run low on roti.
This curry is the heart of Pak Hassan's reputation. It's thin, not a thick coconut curry, which is what makes it unique. The spicing is balanced — turmeric, aromatics, and slow cooking build a subtle complexity. The chicken feet are tender and gelatinous, a textural element many find addictive once they try it. This can be ordered as a side to accompany nasi lemak or roti canai.
Tips from diners
This curry is the signature — order it even if you're skeptical about chicken feet. The flavor is clean and not off-putting, and the texture is addictive.
The teh tarik is made fresh to order, pulled repeatedly to achieve the right texture and foam. It's sweet, creamy, and cooling against the spiced curry. This is the classic pairing with roti canai and a morning ritual for regulars.
Tips from diners
Pair the teh tarik with roti canai — the sweetness and creaminess cool the spice from the curry perfectly.
The roti canai here is made fresh throughout the morning. It arrives warm with crispy, golden layers that are perfectly fried — not greasy, just crunchy. When dipped in the accompanying dhal or drizzled with condensed milk, it's a simple but satisfying item. Many order this alongside other dishes for the textural contrast.
Tips from diners
Order plain roti canai with either dhal or condensed milk if you want something lighter than the full roti + curry combo.
The nasi lemak here is self-service, meaning you get rice and then choose your preferred lauk from the counter options. The coconut rice is rich and fluffy. Most diners opt to pair it with the signature chicken feet curry, but the format lets you customize based on preference. This is a hearty breakfast option that's slightly less theatrical than the roti canai but just as satisfying.
Tips from diners
If the chicken feet curry is too adventurous, order nasi lemak and add a simple lauk instead — the rice itself is quality.
Operating for more than 70 years, Warung Pak Hassan is a Kampung Baru fixture where breakfast culture centers around roti canai dipped in a curry so thin and flavorful it's distinctive in its own right. The chicken feet curry is the signature — years of recipe refinement has created a balanced spice profile that doesn't overwhelm. Pak Hassan is community-minded, occasionally treating customers to free meals during Ramadhan. The operation opens early (6:30am) and sells out by 10am, a testament to consistent quality over decades.
This is a breakfast operation only — open 6:30am to 10am, closing when food runs out (usually 9:30–10am). Arrive early or miss out.
Queues form as early as 7:45am. The restaurant is family-run and maintains a warm, welcoming vibe despite the crowds. Visit before 7:30am for virtually no wait.
The stall is small with limited seating — come during off-peak or expect to queue for both food and seating. The vibe is communal, and regulars often chat with the owner.
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