The fried kampung chicken with herb floss is just simply divine.
A FOND childhood memory of mine is eating the most amazing fried chicken wings at the nasi padang stall at my primary school tuckshop (yes, my love affair with food started way back then.)
The best thing about the fried chicken was the strong ginger flavours blissfully blended with a tinge of curry powder. I still dream of it sometimes.
I've never tasted fried chicken like that ever since. That's until I recently stepped into Garuda Padang Cuisine – an Indonesian nasi padang institution since 1976, which was brought into Singapore by the Tung Lok Group.
Garuda's fried kampung chicken with herb floss ($4.80) is simply divine. The chicken is tender and juicy – but it's the herb floss that steals the show.
The herb floss is made of fried, fine shreds of ginger and spicy seasoning. I'm so pleased with this new find.
Other must-try dishes: the chicken in ginger white sauce ($4.80), which is so fragrant (thanks to the candle nut and coconut milk); and the curry jengkol ($6) – a dish that's not commonly found outside Indonesia.
It's a little bitter - just like petai beans, but only bigger and softer. The dry and thick curry sauce tastes so gorgeous with the jengkol.
Verdict: Home cooked, authentic Indonesian food. I'll be back.
» Editor's Note: Read review of Garuda Padang Cuisine by Jaime Ee here.
Cairnhill Place, 15 Cairnhill Road
#02-01
Tel: 67354111; &
VivoCity, 1 Harbourfront Walk
#B2-28
Tel: 63769595
*Receive a $20 Tung Lok voucher with every $100 spent.