And what makes it a champion is that its concept of putting family first.
To me, Marco Padang feels like what occurs when a group of people who are well acquainted with fancy and first-class dining tries out the relaxing get together to hang out: a little giggle here and there of teens with their smartphones is permissible, too!
This place shows a culinary journey that spans for years from Chef Marco Lim to create menus that encompass traditional Padangnese and Indonesian, Chinese, and Indian cuisines.
All dishes in the menu is Chef Marco's rendition of Padang Peranakan food, taking inspiration from different discoveries throughout his granny recipes, family recipes, as well as glorious conversations with street food vendors and farmers.
All spices and vegetables are brought from Padang.
Not only does it help support smaller and more local communities and economies, but it also brings in high quality ingredients and the freshest produce possible, such as home-grown chilis from Padang, and rice from Bukit Tinggi.
It must be really exhausting to bring many materials from other territory while similar (or exactly the same) things can be found in the nearest market.
When I asked about the reason, one of Marco Padang PR answered with a shrug, "He is that perfectionist!"
The a la carte menu consisted of 2 elements: main menu and coffee house menu.
To start, highlights include a velvety and rich Sate padang Lidah (Padangnese satay with beef tongue), paired with crumbly homemade cattle skin crackers.
Also there are two huge Padang platters: chicken and seafood.
