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.
