Kitchenesia.com - If by any chance you're hungry but having no clues of what to eat, the best bet would be Padangnese food.
There are literally dozens of Padangnese restaurants within a few miles of walking distance with loyal visitors flocking the places inside.
Padangnese food are the food of everyone: there are just so much friendliness in the atmosphere and taste.
And such ambience is what Marco Padang tries to take to the next level.
There seems to be about hundreds restaurants around SCBD area.
However, a restaurant like Marco Padang, located in an upscale Pacific Place shopping mall, is one in a billion.
Something often goes awry when a public space begins catering for mixed groups of people: dandy office-goers, moody tweens, teens with smartphones, screaming toodlers, and even octogenarians.
One size rarely fits all.
Also, with its peculiar design, no one will ever know what it offers, esentially, a Padangnese cuisine.
However, I find it lovely to know that this restaurant I stumbled upon at the Pacific Place, provides one-of-a-kind experiences that we can’t find anywhere.
At Marco, a relaxed design runs throughout – providing the kind of vibe that easily becomes anyone’s favorite eatery.
With its edgy, rustic-chic feel, Marco is definitely on the unique side of the spectrum.
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.
Martabak kelapa (coconut-stuffed fried pancake) treats our sweet-craving mouth.
And lasty, the 3 signature beverages: Es kopi susu padang (Padangnese iced coffee with condensed milk), es kopi Padang (Padangnese iced two-shots robusta), and es jeruk limo purut (Iced fresh-squeezed kafiir limes).
We began with a big plate Padangnese satay sitting on the most wondrous stock of Asian-style savory, salty, sweet all at the same time.
If I lived closer by, I'd definitely consume this stuff by the bucket.
Yes, even everyday!
Slow-cooked beef tongue came with a fragrant and soft texture, and even more tastier with crackers.
Music was up-beat classics and the dishes that emerged from the glass kitchen were pretty enough to impress everyone.
Marco Padang often run occasional menu, and they are currently running a special promotion: you can eat all poultry or seafood dishes in one special platter.
Chicken Platter arrived with 6 types of chicken dishes: ayam lado (grilled chicken with red and green chili sambal), ayam goreng (fried chicken marinated in turmeric spices), ayam pop (stewed chicken with green chili sambal), ayam goreng bukit tinggi (fried chicken mixed with herb from Bukit Tinggi, West Sumatra), and grilled chicken.
Seafood platter comes with more simple mix: Udang kentang balado (fried shrimp with ground chili spices), Barramundi Fillet Lado Ijo (boneless sea bass with green chili sambal), Baramundi Pacak (grilled sea bass with Chef Marco's secret sauce), and grilled squid.
Marco Restaurant steward said that each of platter can feed up to 4 people.
To which I seemed to disagree.
Perhaps it is beacuse I am relatively tini in the built, but I think the 8-inch-diametre pan with jam-packed mix dishes on it can feed up to 7 people.
Perhaps here, the concept "family restaurant" is taken quite literally. For a solo eater, this dish is probably a bit too large.
Of course, a Padang restaurant wouldn’t be fully complete without Padangnese coffee.
We ordered 2 kinds of coffee that became the highlight : Es kopi susu padang (Padangnese iced coffee with condensed milk), es kopi Padang (Padangnese iced two-shots robusta).
To be brutally honest, Padang coffee for years have not become the first thing to order because for me they are quite bold in taste and having extreme caffeine.
However, both seemed more tame than common ones.
They are bold, but their zero-acidity is stomach-friendly.
Another special thing is, coffee in Marco is served with wine glass.
Definitely traditional drinks but fancier.
Iced fresh-squeezed kafiir limes is one of few non-coffee beverages served at Marco.
It combines the freshness of citruslike fruit with savoury of salt.
Yes, you read it right. Salt.
Funny as it sounds, the salt makes the drink leave a shockingly good aftertaste in my mouth.
My companion the photographer ate his triangle-shaped martabak kelapa (coconut-stuffed fried pancake) avidly.
There are 4 pieces martabak for one portion, with generous amount of grated coconut sprinkled inside.
It was a nostalgia-inducing food in the most simple form. My West-Sumatran-origin photographer said this while chewing the dessert: "Ah, I will call my Bundo (Minangnese for mother) after work".
Nestled in the most sophisticated region in Jakarta, Marco does not necessarily burden your tab.
You can even buy a dish as low as USD 2 (about IDR 30K) here.
Marco is not meant to be dedicated as a family-restaurant, but it is definitely a fun restaurant for families.
I know which I prefer.
