What is it? Bistro-style spot serving unpretentious Minangkabau cuisine from West Sumatra, with a refined presentation.
Why we love it Watching Chef Marco Lim and his team prepare dishes like cumi panggang pacak (spicy grilled squid, Rp 84,000) and ayam pop (twice-cooked chicken, Rp 65,000) in the open kitchen is almost as enjoyable as eating them. Our contributor Ari assures us that these dishes remind him of his West Sumatran relatives’ Lunar New Year spread. This is due to the chef’s Chinese Peranakan family recipes, which are milder than your typical nasi padang buffet, yet equally authentic.
Time Out Tip Take home ready-to-eat versions of their signature dishes, sold in vacuum-sealed packs.