If you’ve ever had Nasi Padang, you’ll understand why I say this dish is not just food – it’s an experience. Originating from Padang, Sumatra, Nasi Padang has made its way into the hearts (and perut) of many food lovers across the region, including Malaysia. Sometimes I really crave for it – and when I do makan, I tend to overeat… confirm sleepy after that. 😅
The magic of Nasi Padang lies in its lauk – the wide variety of side dishes that accompany the rice. Think rendang, sambal hijau, gulai ayam, crispy fried tempeh, and many more. The selection can be overwhelming, but in the best possible way.
In Indonesia, they serve it differently – the staff will place all the lauk on your table, stacked on small plates like a culinary tower. You eat what you want, and only pay for what you touch. Very trust-based kind of system. In Malaysia, it’s a bit different – usually you queue up, pick what you want at the counter, then they plate it for you. Still sedap, but the drama and excitement of the full table spread is missing lah.
I once had the chance to travel to Padang for a photography trip. It was an amazing experience – not just for the shots I got, but for the food culture I immersed in. At the back of one local restaurant, I snapped a photo of a lady cooking one of the side dishes. What I didn’t manage to capture was the scene in the kitchen – they were actually slaughtering the chicken fresh before frying it into their version of Ayam Pop. Super fresh, super juicy.
The aftermath of a good meal? Plates everywhere. Dishes stacked high. And me, leaning back, food coma setting in, thinking why I eat so much ah? But no regrets – Nasi Padang is that kind of meal. Pure satisfaction.
