restaurants

The humble but tasty nasi padang receives its glamorous shot in the arm at Tung Lok Group’s Garuda Padang Cuisine. Garuda has a few decades of success to its belt in Indonesia and, in partnering with Tung Lok Group, has now brought beef rendang, sambal prawns and a whole host of Minangkabau fare to Singapore served up in all-white, chic interiors. An ethnic team of Indonesian spices conspires with the rhythmic lilt of gamelan to bring to mind an air-conditioned and beautiful warung.

Sayur lodeh, bergedil, sambal tempeh and beef rendang. What we know and have come to appreciate as popular nasi padang dishes are an offshoot of Padang cuisine, originating with the Minangkabau ethnic group from Padang in West Sumatra, Indonesia. Said to be the world’s largest matrilineal society, the Minangkabau are also known for their love for spicy food, the product of which are highly-flavoured aromatic dishes incorporating chili, turmeric, ginger, galangal, lemongrass, belachan, kaffir lime leaves and candle nuts, amongst many others. Dietary staples which form a major part of Minangkabau cuisine include rice, fish, coconut and green leafy vegetables.

In a restaurant situation, an array of different cooked dishes are placed on each table, with customers helping themselves to the dishes they want paired together with nasi putih (white rice), and an array of sambals as condiments. The entire meal is usually eaten with the fingers of their right hand. However, in contemporary times, this practice has adapted to the usage of western utensils i.e. fork and spoon when partaking in a heaping plate of nasi padang.

Legend has it that the spread of nasi padang was largely due to the pioneering spirit of the Minangkabau men, who often left their hometown in search of better livelihoods in other parts of the Indonesian archipelago or overseas. They brought with them their traditional cuisine, introducing it to those outside the West Sumatran region.

In Singapore, while there are a fair number of small family-owned and run nasi padang stalls and restaurants, the Tung Lok Group sought to bring authentic Padang cuisine to Singapore in partnership with Garuda Padang Cuisine, one of the most successful Padang restaurant groups in Indonesia, established in 1976. Ideal for entertaining your Muslim friends during this festive season, we list some of the most popular Padang dishes available at Garuda, and the best way to plan your meal in true Padang fashion.