Nasi Padang

Thng Lay Teen | The Straits Times | Sun Oct 14 2007

This modern-looking eatery on the second floor of Rendezvous Hotel started life 57 years ago as a coffee shop selling its now-famous nasi padang.

The lip-smacking fare was whipped up by a friend of the father of the present owner, Seah King Ming, 61. The friend was from Padang, Indonesia.

Those authentic Padang recipes are still used today, with all the spices blended in-house. Only fresh chicken, beef and mutton are used.

The 20 varieties of curry dishes are freshly cooked every day.

Its beef rendang ($3.40 a piece) is consistently Rendezvous’ bestseller. The beef is slowly cooked for three hours in coconut milk and spices until the gravy thickens, leaving the flavourful meat so tender it melts in the mouth.

Also popular are its non-spicy curry chicken ($6.80 for wing and $7.80 for thigh), prawn sambal ($6) and curry mutton ($3.40).

Don’t ignore the sambal goreng ($3.30). The fried mix of tempeh (fermented beancurd), prawns, shredded onion, tau kwa (beancurd), fresh red chilli slices, long beans and curry leaves results in a tantalising-reddish dish that is really good.

RENDEZVOUS RESTAURANT HOCK LOCK KEE
02-02/03 Hotel Rendezvous, Gourmet Gallery
9 Bras Basah Road
Tel: 6339-7508
Open: 11am to 9pm. The restaurant is closed today for Hari Raya Puasa.

This article was first published in The Straits Times on October 14, 2007.