Blog Nasi Padang - Rendezvous Restaurant Hock Lock Kee <b>Nasi Padang</b> |
| Rendezvous Restaurant Hock Lock Kee <b>Nasi Padang</b> Posted: 17 May 2014 12:07 AM PDT  I distinctly remember a former colleague of mine many years ago talking about how good this place was. But I've never been a huge fan of nasi padang, so I never made any effort to try it when it was at Hotel Rendezvous. Today, we needed a quick lunch though, and their current location at the Central was right in front of us, so we figured that we'd give it a try (6 Eu Tong Sen Sreet #02-72, 6339-7508). Now I finally see why he liked it so much. Seriously, if all nasi padang were as good as this, I would be eating it a lot more frequently. The difference here was not just the quality of the ingredients, but also that one can actually taste things like eggplant rather than being overwhelmed with all of the spices. The sambal here was neither too stanky nor sweet, and those little begedil patties were fun to eat too. It was only when we paid did reality strike: those items pictured above plus one dessert, two plates of rice, and two drinks were a whopping S$46 (US$37), which was multiple times more than what I would have expected to pay at other nasi padang shops. Still, I liked it, and I'll come back.  |
| eastcoastlife: <b>Nasi Padang</b> in Singapore - PhotoHunt Posted: 24 Apr 2014 05:18 PM PDT 
PhotoHunt theme : Ink/ Traces I ate at a popular Nasi Padang restaurant in Jakarta several years ago. Last month I discovered that it has set up a branch in my neighbourhood. Neighbours and friends who have eaten at the restaurant strongly recommended it. One night, my husband and I brought some overseas guests to the restaurant. The immense variety of dishes, which are cooked fresh every day, blew us away. Although the dishes were too spicy for our guests, they enjoyed the rich favour and aroma of each dish. We had a delightful dinner.  This is how the Indonesian restaurant serves their delicious Nasi Padang dishes in Jakarta. Waiters placed a large number of small platters bearing different types of dishes on our table. Platters that have been touched will be billed; untouched platters are taken away and served to the next table. *shocked* This seems an unhygienic way to serve food. My dishes may have visited a number of other tables before they landed on mine! Could you see if there are any traces of the dishes having been touched by other diners?   Squids cooked in their own ink. This is too gross to put into my mouth but my guests enjoyed it.  |
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