Next main course was dendeng batoko, a Padangnese food that I had never encountered in any Padangnese food restaurants. I was powerless in the face of three cuts of beef steamed directly in the metal bowl. There was a dollop of raw sambal simmering on the side of meats. It is a subtle dish, with tender texture and moderate spiciness, just as I expected. But the impact of this food went beyond flavors for its unique presentation.
The dessert menu included goyobod, and resistance is futile: it is a local version of panna cota – but tastier. I meant that in a good way. NUSA’s goyobod is different. It uses a chunk of avocado cake, and who knows avocado and mango syroup could be buddies in a dessert?! I didn’t know that.
Nusa Ginger Flower was our closing for today’s feast. It is a artisanal beverage contains unexpected ingredient like torch ginger flower, and it suceeded to conquer my dry throat. We bowed our heads in thanks to NUSA Indonesia Gastronomy for showing us a different side of traditional dishes.
