PALATE-PLEASERS APLENTY AT WARUNG PADANG

Possibly West Sumatra’s most popular export, Nasi Padang (rice from the town called Padang) is a specialty of the Minangkabau community. The cuisine encompasses assorted dishes: ranging from hot, spicy curries and milder, flavourful stews to deep-fried delicacies and vegetables cooked in sambal, to complement white rice.

With three decades of experience in Padang food, Chef Pak Isan Santibi now rules the roost at the newly opened Warung Padang by The Majapahit group.

The eatery is pragmatically designed, with a prominent display counter and a glass showcase laden with a mind-boggling array of Padang specialities to leave diners spoiled for choice. Everything looks so tempting, it’s easy to go overboard when you start picking various dishes for your Nasi Padang meal.

Aside from white rice, Warung Padang offers Nasi Padang Plate (RM6.80) – a dish of white rice with blanched cassava leaves, gulai vegetable (veges in spiced gravy), various types of sambal and half a hardboiled egg.

If you are partial to ‘spare parts’, the Gulai Tendon (beef tendon in spiced gravy, RM17.50) and Paru Goreng Balado (fried cow’s lungs with chilli, RM10.10) proffer delightfully toothsome textures amidst varying levels of robust spiciness.

Show-stoppers we’d gladly vouch for include Rendang Daging (RM13.30), sumptuously rich and aromatic Minang-style beef rendang and distinctive Dendeng Daging Balado (RM14.30), Padang-style beef jerky in piquant fried sambal.

Creamy and spicy nuances make the Ayam Goreng Balado (RM13.30) tantalising choices to sample. For extra ‘fire power’ to set your tastebuds alight, the Ayam Goreng Lado Hijau (chicken with fiery hot green chilli, RM13.30) will accomplish that admirably well.

The Ikan Tilapia Goreng (RM15.40) is great for sharing; the fish’s inherent sweetness shining through the sprinkling of crispy fried garlic bits on top of it. Try amping up the taste quotient with dollops of Sambal Hijau Padang (RM3.70) or Sambal Balado Padang (RM3.70).

Balancing the protein selection are the green chilli sambal-laden Terung Sambal Hijau (RM5.90) and Sayur Daun Singkong (a mildly creamy turmeric-flavoured curry with cassava leaves, RM5.90).

 

Jering (Archidendron pauciflorum), otherwise known as blackbead or dog fruit, consists of edible seeds from the woody, globous and deep purple pods. This local herb is sometimes eaten raw as ulam whilst Padang folks adeptly cook the seeds to make Jering Sambal Hijau (RM3.70). The resultant dish tastes rather nice with the seeds’ sulphuric smell undetectable.

For some crunch, Sambal Kering Teri Kacang (RM5.90) –crumbled tempeh (fermented and compressed soy bean cakes) fried with peanuts and pounded chilli make an appetising addition.

Notable options of Perkedel Kentang (fried potato fritters, RM3.10), Telur Dadar Goreng (fluffy fried omelette, RM4.20) and Telur Balado (fried hardboiled egg with red chilli sambal, RM3.10) are also available.

 

Currently, Warung Padang is offering a ‘buy 2 free 1’ deal (subject to terms & conditions) to entice more diners to the new restaurant. Go with a group of friends and you’d have some wallet-friendly savings for your nasi Padang feast.

For reservations, call WARUNG PADANG BY THE MAJAPAHIT, tel: 03 7625 2570. Address: Lot G74, The Street, The Curve, Mutiara Damansara.