Move over Simpang Tiga, there’s a new kid on the block
Having spent many years living in Malaysia and looking to replicate the taste and mouth feel of the Nasi Padang I grew up with in Singapore, I was delighted when Simpang Tiga opened up and I could indulge in all my childhood taste thrills. But as a huge restaurant, it comes with all the accompanying noise and bustle and can be quite distracting when you want to have a decent conversation.
Now recently I discovered a more intimate venue where the food tickles my fancy and hits all the right spots on my somewhat jaded and eclectic taste buds.
Rustic Ambience
Located at the rear of the new TKB building called 1 Casuarina, on Jalan Raja Dr. Nazrin Shah (old Gopeng Rd. for those who still haven’t updated their memory banks) Pondok Padang can be hard to locate as the sign-posting is not prominent enough from the main road. Suffice to say that if you turned in to 1 Casuarina just after passing Impiana Hotel (the former Casuarina Hotel) on the left-hand side, you’ll find Pondok Padang.
The entrance to the restaurant resembles a “pondok” or attap hut which creates a rustic kampong ambience. Situated on two storeys, the restaurant has 6 private rooms upstairs which can open up to form a large room and an intimate seating on the ground floor.
The tables and chairs are from handmade bamboo imported from Indonesia. Full air-conditioning assures one of comfortable dining although diners have the option of enjoying their meals indoor or outdoors, and service is prompt and friendly.
‘Proof of Pudding’
An array of food behind glass greets you as you enter on your left and here you can select from the more than 30 items on offer. But as the saying goes, the ‘proof of the pudding is in the eating’ and no amount of intimacy and decor will suffice if the food is not up to par. Pondok Padang however lives up to its promise.
The outlet’s operations manager, Robert Yeoh, said four Indonesian chefs were specially engaged to prepare the dishes and delicacies. “Padang food is basically of Minangkabau origin and we specially hired the chefs from there to ensure that the taste is authentic”, he added.
On the day I went, we were a group of 10 and we had sufficient numbers to warrant ordering a significant number of dishes so as to really taste a cross section of the food available. We all ordered freshly squeezed Umbra juice (a small green fruit that is probably from the mango family). I asked for mine without sugar which was a great idea as the others were grimacing over the syrupy taste of their drink.
First the Chicken…
First to arrive was the Ayam Goreng Bumbu, a deep-fried chicken smothered in crispy fried spice paste consisting primarily of garlic, tasty but a tad on the dry side – RM8.90. Another chicken dish that I much preferred which was extremely tasty was the Ayam Gulai, pieces of kampong chicken cooked in a thick turmeric coconut gravy – RM6.50.
Superlative Rendang
The Beef Rendang was superlative, tender pieces of beef blanketed in a rich, very ‘lemak’ thick dark sauce that had none of the sugariness of a lot of other local rendang that I have tasted – RM8.50. Pergedil, two patties of potato and meat then deep fried – the Indonesian hamburger – were tasty; RM3.00 for two pieces; as was the Kacang Goreng Tempeh, fermented soya bean cake fried with peanuts and sambal – RM2.00.
The thick, tender chunks of white fleshed, Ikan Ayam or ‘chicken fish’, came with a chilli-sambal type of sauce that was quite mild and great for those seeking a less fiery taste. Gulai Sotong Sumbat is interesting. Whole squid stuffed with egg and tofu and cooked in a lemak gravy was one of my favourites.
Irresistible Fish Head
The piece de resistance of the meal had to be the Gulai Kepala Ikan Merah, red snapper head cooked in a coconut gravy. This is cooked ala minute and takes about 20 minutes. This arrived absolutely hot off-the-stove and the fish head was obviously freshly delivered from the market that morning……with not the slightest hint of fishiness. Depending on the size of the fish head, the one we had that day was medium sized and costs RM35.
Vegetable accompani-ments that we tried were the Pucuk Paku (jungle fern) in a coconut sauce, the egg plant with red sambal and the bean sprouts with tofu.
The meal was rounded off with the addition of their green sambal, which is a combination of petai, green chillies and curry leaves, and their red sambal and of course the perennial standby, sambal belacan.
Ramadan Fare
For Ramadan, they are offering a Buka Puasa menu at RM30+ and from 9 p.m.-2 a.m., people can come and take home dishes for Sahor at a 30% discount. Seven menus will be offered during this time with a daily rotation over a week so diners can taste a variety of dishes and not be stuck with the same lot every evening.
By See Foon Chan-Koppen
Category: Food, Musings on Food
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Mat,
Why are so concerned whether the restaurant is halal or non-halal?
You made your observation based on the looks of the staff working in the restaurant. How naive can you be. They are locals and are Malays just like you. Mind you the restaurant is owned by Malays. So why discriminate?
There’s absolutely no compulsion for you to patronise the eatery. If you feel it’s non-halal just keep your distance. You won’t lose anything by doing so.
Time you get out of your cocoon and see what life is all about. We are Malaysians. PM Najib is trying hard to preach the 1Malaysia concept. Looks like you are among the few who prefer to look the other way.
is it halal? i saw the worker not muslim, why?? why have people not muslim worker there chinese n indian, it is so disgusting.