Today's spread
The full table
A family kitchen that became a Singapore institution — three generations of Padang cooking, on the same recipes, with the same patience.
We started in 1997 with a small stall and a long list of grandma's recipes. Twenty-eight years later we've moved to a brighter, more spacious home on Havelock Road — but the rendang still simmers for six hours, the sambal is still pounded fresh every morning, and the sayur lodeh still tastes like Sunday lunch back home.
What's changed: the room. What hasn't: the cooking, the welcome, and the people behind the counter.
— the Warung M. Nasir family