TIMES MALAYSIA, JAKARTA – Indonesian cuisine is celebrated for its bold spices and rich culinary heritage, and few food traditions represent this better than Padang cuisine from West Sumatra. Served in the iconic hidang style—where dozens of dishes are presented at once—Padang restaurants offer an unforgettable dining experience.

Among the many dishes displayed on the table, several stand out as absolute must-tries. Here are six signature Padang dishes that define the essence of this legendary cuisine.

1. Rendang

Often crowned as one of the world’s best foods, rendang is the pride of Padang cuisine. This slow-cooked beef dish is simmered for hours in coconut milk and a complex blend of spices such as lemongrass, galangal, garlic, and chili.

The long cooking process allows the meat to absorb the spices completely, resulting in tender beef with deep, layered flavors. Rich, aromatic, and slightly smoky, rendang is more than just a dish—it is a cultural symbol of patience and tradition.

2. Ayam Pop

At first glance, ayam pop may look simple compared to other Padang dishes, but its taste tells a different story. The chicken is boiled in coconut water and garlic, then lightly fried, giving it a soft texture and subtle savory flavor.

Usually served with a bright red chili sauce (sambal), ayam pop offers a mild yet satisfying option, perfect for those who prefer less spicy dishes while still enjoying authentic Padang flavors.

3. Gulai Tunjang (Beef Tendon Curry)

Gulai tunjang is a favorite among Padang food lovers. Made from beef tendon cooked in thick, spiced coconut curry, this dish is known for its unique, gelatinous texture and rich taste.

The curry is infused with turmeric, chili, and various traditional spices, creating a warm and comforting flavor profile. Gulai tunjang showcases Padang cuisine’s mastery of using every part of the animal with respect and creativity.

4. Jengkol Balado or Gulai Jengkol

A distinctive and bold dish often found in Padang restaurants is jengkol, a type of legume with a strong aroma and a surprisingly savory taste. Jengkol is commonly served either as jengkol balado, coated in spicy red chili sauce, or as gulai jengkol, simmered in rich coconut curry.

Despite its controversial reputation, jengkol is beloved for its dense texture and deep, nutty flavor. For adventurous eaters, it is a true representation of the fearless spirit of Padang cuisine.

5. Gulai Otak (Brain Curry)

One of the most unique offerings at a Padang restaurant is gulai otak. Cooked in a rich yellow curry, beef brain has an incredibly soft, creamy texture that almost melts in the mouth.

Despite its unusual nature, gulai otak is highly prized for its delicate taste and luxurious mouthfeel. It reflects the boldness and depth of Padang culinary traditions, where no ingredient goes to waste.

6. Telur Dadar Padang (Padang-Style Omelette)

No Padang meal feels complete without telur dadar Padang, a thick and hearty omelette unlike any other. Made with eggs mixed with chopped shallots, scallions, red chilies, and sometimes coconut milk, this omelette is fried until golden and slightly crispy on the outside.

Rich, fragrant, and filling, telur dadar Padang is often cut into generous slices and served as a perfect companion to spicy curries and rice. Its bold seasoning reflects the Minangkabau love for strong flavors, even in the simplest dishes.

Dining at a Padang restaurant is not just about eating—it is about experiencing history, culture, and tradition on a plate. Each dish tells a story of heritage, community, and the Minangkabau philosophy of life.

Whether you are a first-time visitor or a longtime fan, these six dishes are essential choices that capture the soul of Padang cuisine. (*)