Nasi Padang literally means rice from Padang, a place in West Sumatra, Indonesia. In Rendezvous, diners are spoilt for choice as the menu features an array of curry, rendang and sambal items to complement the mandatory staple of white rice ($1.30 per plate).
Begin with the Curry Chicken ($6.90 for breast meat, $7.90 for thigh meat) as it scores top marks for its rich, flavourful gravy. It is not too hot and fragrant, with the abundance of spices used. The chicken is tender and easy to devour with your fork and spoon, making the dish very popular with the lunch crowd who wants a fuss-free meal. If you are in the mood for other meat, Mutton Curry ($3.90) is a cheap and good alternative. There is no need to worry about mutton odour in this curry because Rendezvous adds a special blend of spices to mask the unpalatable smell. The meat also lends a good chewy texture that allows diners to fully savour the aroma of the curry infused within. In fact, both curries' charm lies in the gravy and complements the rice with perfection.
Another hot favourite of regulars at Rendezvous will be the Beef Rendang ($3.90). The Beef Rendang at Rendezvous justified its top billing as a popular dish surprise because the beef was cooked for more than 3 hours in rendang style. The beef was neither too soft nor too tough to be juicy and heavily suffused with the spicy gravy, making it an irresistible side for my white rice. Note that this Beef Rendang is quite a fiery item so if you are spice intolerant, then I suggest you avoid taking too much of it.
The Korma Chicken ($6.90 for breast meat, $7.90 for thigh meat) is a mild choice for those who are not accustomed to spicy food. Stained a bright yellow with the assortment of spices used, Korma is a fragrant and very, very mild curry. Children usually take to this dish well, although the gravy very much pales in comparison to that of the hot Curry Chicken.
No Nasi Padang should go without a sambal at least. The Fish Sambal ($3.90) and Prawn Sambal ($6) brinjal sambal ($3.30) are highly popular in Rendezvous. The choice of fish used is the batang fish and three generous fillets were accompanied by tomatoes. The prawns, however, were perfectly juicy, firm and astoundingly huge for a sambal. Rendezvous insists on using pink leg prawns for the best sambal quality they can offer patrons. It was a joy feasting on the gigantic prawn head even though I had to shell the prawn with some difficulty. I was won over by the immensely savoury sambal that had the prawn flavour written all over it.