Typical Nasi/Masakan Padang - Indonesia

Padang is nestled on the narrow (in comparison to the width of the island) strip of shore off western Sumatera. It is located in the middle of the island and separated from the east by a mountain range that ran from the northern tip in Aceh all the way down to Lampung in the south.

The roof frontage of this restoran soars majestically to greet each customer. It reflects the Minangkabau culture and I assumed its inspiration is from the proud horns of the water buffalo. The menu is displayed right in front for all to see as we walked in. Expect some UFO (Uninvited Flying Objects). If one is queasy about flies in simple eateries then give Padang food a miss. A tip here: Ayam Pop will be dipped in hot oil before serving.

No menu given as once seated a dozen or more dishes in small plates/portions will be laid out on the table. Eat but remember a few rules. Always use a few dedicated spoons to pick the food and placed it on the one's plate. Wash right hand in an individual washing bowl provided and used it to eat. Left hand is considered unclean. Malaysians will understand this. We only took food that looked like 'finger' food so that we will pay for what we took. This is due to their policy of paying for what's eaten. I thought those with gravies and lumped together must be paid in full once sampled even if it is not finished.

My partner from Singapore loves ayam kampung (free-range) and normally Padang food uses free-range chickens. Part of the menu were Ayam Pop, Ayam Gulai, Ayam Goreng and Ayam Bakar (Chicken - Steamed and fried with oil, Curry, Deep-fried and Grilled respectively). I thought he ate 6 pieces and I went for 4. He dislikes the 40-day conveyor belt chickens as he was once attached to a 'food factory' in the US while studying animal husbandry. The chickens were put on a belt and was fed by hand with the food pellets pumped into the mouth of the poor animals at fixed regular intervals.

The rendang cooked in slow fire till tender and maximum absorption of the spices and coconut milk. Guess what, we did not sampled this!

Tendons from the leg Curry. No takers!

Curry Chicken. Tasted better.

The mackerel was fresh and aroma from the spices is subtle. Good dish.

Tempe with Petai.

Sambal Chili Hijau - Green Chili Sambel

Fried Chicken.Tasted so so as it was left to soak in its layer of oil from frying.

Ayam Pop. Steamed in spices and then dipped in hot oil before serving. We attacked this as the meat was so good though there was a hint of stale oil being used.

Singkong (Tapioca) leaves. Very common vege in Indonesia. Need to boil three rounds each time water is discarded before ready for consumption.

Looks like beef and innards cooked in curry. No takers.

Price: Rp 149,000 (RM50)
Verdict: Food was average and slightly on the high side for a restoran sederhana.