Warong Nasi Pariaman: Possibly SG’s oldest surviving nasi padang stall, dating back to 1948
Close to 20 years before Singapore became an independent republic on 9 August 1965, Warong Nasi Pariaman started selling authentic nasi padang from a humble coffee shop at the corner of Kandahar Street. The year was 1948, and Singapore had just gone through the Japanese occupation in World War II.
Let’s skip to the present. 74 years later, Warong Nasi Pariaman can still be found at its original coffee shop, and just like it did in the past, this family-run nasi padang stall is still dishing out authentic Padang dishes to its loyal customers, many of whom have been frequenting it for multiple generations. It’s believed that Warong Nasi Pariaman is the oldest surviving nasi padang stall in Singapore. Even the National Library Board’s article says so! Warong Nasi Pariaman was established by Isrin bin Ibrahim and his wife, Rosna binte Zainal Abidin. They migrated to Singapore in the 1940s and operated their nasi padang business from a street stall, before renting a shophouse in 1948 (the very same one at the corner of Kandahar Street) and named the business after their hometown of Pariaman, a city in West Sumatra.
According to the NLB article, Warong Nasi Pariaman was so popular in the 1990s that they prepared between 50kg to 60kg of rice per day! Isrin and his family were sticklers for tradition, and insisted on quality ingredients and authentic cooking styles throughout the past decades, including the Minangkabau tradition of cooking rendang over a charcoal fire.
related: 14 best Nasi Padang in Singapore
Warong Nasi Pariaman
It is believed that Warong Nasi Pariaman is the oldest surviving stall in Singapore that serves nasi padang – rice with mixed dishes, originating from the city of Padang in West Sumatra, Indonesia. The stall is famous for its authentic Padang dishes, particularly beef rendang, which is cooked without coriander and cumin unlike other rendang dishes. A family-run business, Warong Nasi Pariaman has been serving nasi padang since 1948. It is located in a shophouse at 738 North Bridge Road, at the corner of North Bridge Road and Kandahar Street, near the Sultan Mosque.
Established by a man named Isrin, Warong Nasi Pariaman (Pariaman is the name of a town in West Sumatra) commenced business in 1948 as a warong (coffeeshop) at the corner of Kandahar Street. The coffeeshop has remained at the same location, but Isrin has since retired and the business has been passed on to his wife and children. Padang food constitutes white rice eaten with a variety of pre-cooked dishes and condiments. The dishes are richly flavoured with coconut oil, lime, fresh chilli, tamarind, lemongrass and lengkuas (galangal root).
In 1992, Warong Nasi Pariaman was reported to prepare between 50 and 60 kg of rice a day. The stall owners said that the ingredients and the ways in which the dishes are prepared have remained true to the original recipe since the warong first started. Isrin’s wife, Hajah Rosnah, who owned the stall in 1992, claimed that she had never once let anyone else take charge of the ingredients in her 47 years of selling Padang food. In 1998, the second generation of the Isrin family ran the stall together with their wives. The team was headed by Isrin’s son, Sudirman. In 2013, the restaurant underwent major renovations, so the stall was moved to a temporary location. Subsequently, it returned to North Bridge Road. Food preparation at Warong Nasi Pariaman begins at 4 am and all the dishes are ready by 10 am. Fridays are particularly busy for Warong Nasi Pariaman as Malays visit in droves after their Friday prayers at the nearby Sultan Mosque. Many of the stall’s customers have been frequenting it for two generations.
Nasi padang
The hidang style of serving in a Padang restaurant
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Sumatra province. A miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau people's primary contribution to Indonesian cuisine.
A Padang restaurant is usually easily distinguishable with its Rumah Gadang-style facade and typical window display. Such displays usually consist of stages and rows of carefully arranged stacked bowls and plates filled with various dishes. Padang restaurants, especially smaller ones, will usually bear names in the Minang language.
Nasi padang is a vital part of the Indonesian workers' lunch break in urban areas. When nasi padang prices in the Greater Jakarta area were raised in 2016, municipal civil servants demanded the uang lauk pauk (food allowance, a component of civil servants' salary) to be raised as well. Nasi padang is found in various cities in Sumatra, Java, Kalimantan, Sulawesi, Nusa Tenggara, and Papua as well as neighboring countries Malaysia, Singapore, and Australia.
Three interesting facts about ‘Nasi Padang’
A fried chicken rice set at Marco Padang Peranakan restaurant. (Marco Padang Peranakan Restaurant/File)
Nasi Padang (Minang-style rice with various side dishes) is among the most popular local cuisines.
The dish is clearly loved by many. A Norwegian singer Audun Kvitland Røstad even created an ode to nasi Padang last year.
Despite its popularity, there are many unknown things about nasi Padang. Marco Padang Peranakan restaurant executive chef Marco Lim told The Jakarta Post three interesting facts about nasi Padang:
- Padang’s curly red chili offers different flavors
- Rendang is a cooking method
- Padang food is considerably healthy
Authentic nasi padang in Singapore: Restaurants that will send you into a glorious food coma
Nasi padang, anyone? Rendang, gulai ayam and ayam bakar: That’s how we roll. Affordable lunches are aplenty in Singapore. From laksa and nasi lemak to a wide selection of hawker food, living in the Lion City is pretty sweet. A favourite lunch staple of Singaporeans? Nasi padang. Originally an Indonesian dish – where it’s eaten banquet-style – the diverse renditions in Singapore are delish and pretty pocket-friendly.
- Warong Nasi Pariaman - It’s hard to ignore the longest-surviving nasi padang stall in Singapore! Warong Nasi Pariaman has admirably stayed put near Kandahar Street since 1948, and it’s a go-to haunt for many who visit the Arab Street precinct. A homely family-run business, the food here is prepared as early as 4am – signatures include gulai ayam (chicken in yellow gravy), tender beef rendang and spicy sambal goreng (comprising tofu and long beans).
- Hjh Maimunah - Established in the ’90s, this beloved restaurant still embraces the good ol’ kampung days. It serves traditional cuisine like sambal goreng, tahu telor, beef rendang and oxtail soup – all appetising nasi padang staples. But if you want to amp up your sedap experience, try specialities like the Sundanese grilled chicken or BBQ seabass.
- Sari Ratu - Authentically recreating the traditions of West Sumatra – where nasi padang originated – Sari Ratu specialises in terong balado (eggplant in chilli) and ikan bawal bakar (grilled pomfret). If you’re an adventurous meat-eater, get your hands on the gulai tunjang (beef tendon in curry). Too spicy for you? Wash it all down with heat-dousing juices like starfruit, avocado and Indonesia’s favourite iced tea, teh botol.
- Warung M. Nasir - What you have in this cosy Orchard eatery is top-notch nasi padang – rice drenched in thick, spicy curry from dishes like sayur lodeh and gulai ayam. You’ll be so satisfied, your stomach will be singing with delight.
- The Rice Table - The Rice Table is where you can sample the best rich flavours of Indonesian cooking. Eat your way through 15 to 20 dishes including sambal kangkung (water spinach in chilli), grilled chicken, potato patties, chicken satay, tahu telor and more. Be sure to come hungry!
- Pagi Sore - A popular lunch spot for the CBD crowd, Pagi Sore offers satisfying meal packages. That means you can get the most out of the Indonesian dishes on offer: Think tahu telor, fried fish with balado chilli, grilled chicken and more.
- Sinar Pagi - Sometimes, the way to quell the pressures of stuffy corporate work-life is the comfort of a home-cooked meal. And this well-known stall offers one such ravenous reprieve. Though a tad on the pricier side, the eatery dishes out crowd favourites like sayur lodeh (vegetable curry with coconut milk), sambal quail eggs, chicken rendang and a towering tahu telur (fried tofu and egg). Food coma for the rest of the afternoon? Yup.
- Hajjah Mona - Locals in the know will tell you Geylang Serai Market is a paradise for starving foodies. And if you’re looking to stuff yourself with a serving of nasi padang, this is the perfect place to be. Bestsellers include rawon (fatty beef bits in buah keluak gravy) and opor ayam (chicken in creamy coconut gravy). You’ll have to get in line for dibs on these hot favourites.
Nasi Padang: The Savory Dishes from Minang Land
For many years, Indonesia has been renowned as a beautiful country. But those who have visited Indonesia will also find that the country is not only bestowed with breathtaking nature but also savory dishes. Thanks to the myriads of herbs and spices grown throughout the country that makes its dishes flavorful. Actually, Nasi padang is among traditional dishes that insist the foreigners to make their second visit to Indonesia.
What is actually nasi padang? While it literally means rice from Padang, the traditional dish is more complex than you think. Unlike the other Indonesian traditional food that comes as a single dish, nasi padang is a package consisting of steamed rice and a number of side-dishes. So, you can choose two or more of the dishes as desired.
Popular Dish Selections for Nasi Padang:
- Rendang
- Tunjang for Delicious Taste of Nasi Padang
- Cincang
- Dendeng batokok
- Ayam bakar
- Gulai otak
The Joy of Padang Food – Singapore
“What the hell is Padang food?” you may ask yourself one day, if you happen to be looking for lunch in Singapore, Indonesia, or Malaysia. “Does this have something to do with Penang?”
Ah, you fool, it has jack-all to do with a charming city in Malaysia, but in fact describes a style of cuisine typical of the Minangkabau people of Western Sumatra, one of Indonesia’s largest islands. Typified by robust spices, long cooking times to ensure maximum flavor, and considerable quantities of coconut, it’s a style that many overseas associate with all Indonesian food. Padang food is available just about everywhere in Indonesia, and is exceedingly popular at lunch time. The title “nasi padang” usually describes restaurants that function rather like point-and-shoot buffets: a wide array of items are presented behind a glass counter, and you point at what you want to flavor your rice, which is usually served in a whimsical cone shape. Prices are low, service is instant, and it’s a marvelous way to inexpensively sample a wide array of different Indonesian flavors. Some up-scale restaurants will bring all the dishes to your table right off the bat, and you only pay for what you actually touch.
Singapore, thank God, has a healthy assortment of Padang restaurants, and you’ll find most of them in the antique and pleasantly walkable Kompong Glam neighborhood, an easy stroll from multiple metro stops. Certainly Singapore’s most well-known Padang joints are clustered here, and working stiffs on their lunch breaks filter into the area in packs starting around 11:00 AM on any given day. Kompong Glam, with its candy-colored shop houses and beautiful old mosque, is well worth a visit in and of itself.
Nasi Padang stalwart Sabar Menanti
Sabar Menanti’s nasi padang is literally worth the wait - from beef rendang to ayam bakar
For my next food adventure delving into Singapore’s delicious history, my sights were set on Kampong Gelam, an area renowned for its many nasi padang restaurants. Named for its West Sumatran city of origin in Indonesia, the Minangkabau dish of steamed rice served with a variety of pre-cooked dishes is a popular choice for time-crunched Singaporeans in need of a satisfying meal. But what is a quick and convenient meal for diners begins with long hours of preparation and cooking.
At nasi padang stalwart Sabar Menanti, the laborious commitment is anchored by a strong dedication to preserving their family’s culinary legacy. It was a happy coincidence then that my colleague and fellow foodie, Class 95 producer-presenter Catherine Robert is a friend of the third-generation owner. Iszahar Tambunan (Isz) had us meet him at Kandahar Street for a history lesson before we got to taste his family’s famous nasi padang. From what he knows, Sabar Menanti began as a humble pushcart run by his grandparents on that very street corner, opposite a masonry shop that carved tombstones. “In Malay, we call it ‘batu nisan’. A lot of our customers from overseas didn’t know how to describe the nasi padang so they called us ‘the tombstone nasi padang’, which is ‘nasi padang batu nisan’,” Isz explained.
Contrary to its morbid nickname, “tombstone nasi padang” thrived as word-of-mouth spread. But its present name came from a customer who gave them a sign to display at their bourgeoning food business. It ended up serving two brilliant purposes – one, as their identifying name and two, for crowd control because Sabar Menanti means “wait patiently.” This came in handy as business and the lines of customers grew. Eventually, the family were able to move from peddling nasi padang on the street into a shophouse on the same street. “This was probably back in the late 40s, early 50s,” Isz mentioned. For the next few decades, Sabar Menanti flourished in that restaurant on the corner of Kandahar Street. I marvelled at how that small patch, no bigger than a basketball court, held all of his family’s food history.
Sabar Menanti - Carrying on the Family’s Tradition
The name, Sabar Menanti, means “to wait patiently” in Malay. The family restaurant sells Minangkabau cuisine, specialising in classic nasi padang. The restaurant is currently run by third-generation owner Mr Iszahar Tambunan, who is determined to keep his grandfather’s legacy alive.
At first glance, Sabar Menanti is just another brightly lit modest size restaurant. But Mr Iszahar Tambunan, the shop’s third-generation owner, has taken pains to put in the details that reflect its history and roots. Hanging overhead are lamp shades made of rattan, a material synonymous with Southeast Asian traditional craftsmanship. Shelves of tropical potted plants are affixed to the wall, alongside the gallery of photo frames with newspaper clippings, as well as images of Kampong Gelam in the past.
Today, Iszahar is the third-generation owner of the restaurant, carrying on his grandfather’s legacy. The restaurant’s cuisine has its roots in Minang, West Sumatra, Indonesia. When Iszahar’s grandfather, Haji Marlian Athar migrated to Singapore, he started a pushcart business along Kandahar Street in the 1920s. The business grew into a modest restaurant, the original Sabar Menanti on Kandahar Street, where Haji Marlian and Hajjah Rosemah’s children became involved in the family business. They eventually branched out to run their own nasi padang restaurants. For instance, Zulbaidah, the youngest daughter, went on to open Rumah Makan Minang. In the 1990s, there were two Sabar Menanti restaurants in operation. This was because Iszahar’s mother, Maryulis Bagindor Marlian, established Sabar Menanti II. Meanwhile, Iszahar’s uncle, Tarmizi, operated the original restaurant and a branch along Shenton Way, until both outlets eventually closed. Sabar Menanti II hence became the one and only Sabar Menanti to survive to the present day. “I kind of tell my mum that I want to pursue the business because it is a heritage business and there is a lot of history to it,” Iszahar says, explaining why the restaurant is so significant to him. “After the two Sabar Menantis closed down, this [Sabar Menanti II] became the flagship restaurant, so now this is the Sabar Menanti.”
The best nasi padang restaurants and stalls in Singapore
Pile on the dishes, nasi padang has got to to be the ultimate extra value meal. Here's where to go around town
Rice is the source and symbol of sustenance – and also the main part of nasi padang (besides rendang of course). It's also a popular lunch option because you get everything in a single serving on a plate. Lucky for us, there's plenty of shops and restaurants to get our fix around town. Don't forget to add on the sambal for a good kick.
7 Best Nasi Padang in Singapore:
- Hajjah Mona Nasi Padang
- Pagi Sore
- Pagi Sore
- Hjh Maimunah
- Warong Nasi Pariaman
- Sinar Pagi Nasi Padang
- Rumah Makan Minang
10 Best Nasi Padang In Singapore, Including Michelin-Approved And Late-Night Supper Stalls
There are few things better than a hearty plate of nasi padang. With a diverse range of aromatic dishes to choose from, the Indonesian meal will likely satisfy those with big appetites and a penchant for spicy food.
Picking one dish over another is tough enough, especially if they all look absolutely delicious. Yet, there are times when the biggest difficulty is deciding where to visit in the first place.
Fret not, for we have compiled a list of 10 excellent nasi padang stalls in Singapore, so you’ll have an easier time choosing your next feast:
- Sari Ratu
- Warong Nasi Pariaman
- Rumah Makan Minang
- Late Night Nasi Padang
- Sinar Pagi Nasi Padang
- Hajjah Mona Nasi Padang
- Hjh Maimunah Restaurant
- Che Rose Nasi Padang
- Warung M. Nasir
- Rendezvous Restaurant Hock Lock Kee
10 Best Nasi Padang In Singapore To Pacify Your Appetite
Sometimes you know exactly what you want for your next meal. Other times, you want a bit of everything.
What better way to meld all your favourite flavours together than to help yourself to a hearty serving of the best 10 Nasi Padang in Singapore:
- Butterscotch
- Nur’Ilham June and Family Nasi Padang
- King Nasi Padang
- Banana Leaf Nasi Padang
- Raden Lina Nasi Padang
- Sutimah’s Nasi Padang And Cafe
- Lemaq
- My Nasi Padang
- Coba Coba
- My Spice Affair
10 Best Nasi Padang In Singapore – For Your Favourite Rendang, Curry Chicken, Tauhu Telur And More With Rice
Nasi Padang which is named after the Indonesian city of “Padang”, consists of steamed rice served with various choice of pre-cooked dishes.
In Singapore, there are usually 2 types of serving in a Nasi Padang restaurant – ‘pesan’ (ordering) and ‘hidang’ (serve) method.
Most stalls here serve the ‘pesan’ way, and customers can find a window displayed with rows of dishes, to point-and-pick your favourites. Here are 10 places you can find sedap Nasi Padang in Singapore:
- Hjh Maimunah Restaurant @ Jalan Pisang
- Rumah Makan Minang – Bugis
- Sari Ratu Padang Indonesian Restaurant - Pahang Street
- Warong Nasi Pariaman @ North Bridge Rd
- Sabar Menanti @ North Bridge Road
- Sinar Pagi Nasi Padang @ Geylang Serai Market
- Rendezvous Restaurant Hock Lock Kee @ Eu Tong Sen Street
- Istimewa Nasi Padang @ Hoy Fatt Rd
- Warung M. Nasir @ Killiney Road
- Yanti Authentic Nasi Padang @ Keong Saik Road
Nasi Padang stalwart Sabar Menanti since 1920
Sabar Menanti’s nasi padang is literally worth the wait - from beef rendang to ayam bakar
For my next food adventure delving into Singapore’s delicious history, my sights were set on Kampong Gelam, an area renowned for its many nasi padang restaurants. Named for its West Sumatran city of origin in Indonesia, the Minangkabau dish of steamed rice served with a variety of pre-cooked dishes is a popular choice for time-crunched Singaporeans in need of a satisfying meal. But what is a quick and convenient meal for diners begins with long hours of preparation and cooking.
At nasi padang stalwart Sabar Menanti, the laborious commitment is anchored by a strong dedication to preserving their family’s culinary legacy. It was a happy coincidence then that my colleague and fellow foodie, Class 95 producer-presenter Catherine Robert is a friend of the third-generation owner. Iszahar Tambunan (Isz) had us meet him at Kandahar Street for a history lesson before we got to taste his family’s famous nasi padang. From what he knows, Sabar Menanti began as a humble pushcart run by his grandparents on that very street corner, opposite a masonry shop that carved tombstones. “In Malay, we call it ‘batu nisan’. A lot of our customers from overseas didn’t know how to describe the nasi padang so they called us ‘the tombstone nasi padang’, which is ‘nasi padang batu nisan’,” Isz explained.
Contrary to its morbid nickname, “tombstone nasi padang” thrived as word-of-mouth spread. But its present name came from a customer who gave them a sign to display at their bourgeoning food business. It ended up serving two brilliant purposes – one, as their identifying name and two, for crowd control because Sabar Menanti means “wait patiently.” This came in handy as business and the lines of customers grew. Eventually, the family were able to move from peddling nasi padang on the street into a shophouse on the same street. “This was probably back in the late 40s, early 50s,” Isz mentioned. For the next few decades, Sabar Menanti flourished in that restaurant on the corner of Kandahar Street. I marvelled at how that small patch, no bigger than a basketball court, held all of his family’s food history.
