PUCHONG, July 6 -- Mention Kelantan, and nasi kerabu and nasi dagang almost always follow in the same breath.

But there is another lesser-known dish that is every bit as delicious and deserving of attention, and one I've long counted as a favourite since first trying it: nasi Kak Wok.

The origins of this dish can be traced back to the late Mek Wook Hassan, better known as "Kak Wook", who is credited with creating this variation of nasi berlauk in Kota Baru about 45 years ago.

Nasi berlauk, the Kelantanese take on nasi campur, typically features lauk such as gulai ikan tongkol, gulai ayam or ayam goreng kunyit.

Nasi Kak Wok pairs white rice with a mellow, creamy gulai dalca ayam, often made without lentils but with aubergine, long bean...