Lemaq Nasi Padang – Incredible Nasi Padang in Bedok that’s Affordable Too!

Many are hesitant to order nasi padang these days because of the hefty price tag. To point to a few dishes and see your red $10 note reduced to mere coins can leave one feeling a little empty. I would know, because whenever there’s a nasi padang shop in a kopitiam, I’ll definitely patronise the stall. You can imagine my excitement when I heard of Lemaq Nasi Padang that is both affordable and delicious. I made a trip to Lemaq Nasi Padang at Bedok North to verify if these 2 adjectives can co-exist in the nasi padang world.

The storefront of Lemaq Nasi Padang did not look like that of a usual nasi padang stall. There was a trove of homemade goodies, as well as a fridge that houses some desserts. I ordered their signature Sambal Paru Balado Padang (Padang Sambal Beef Lungs) and Daging Balado Hijau Padang (Padang Green Chilli Beef) with turmeric rice (they also offer white rice). The whole plate cost me just $4! I also decided to treat myself to a Kueh Suji ($2) and a Kueh Jongkong ($1.20).

That’s a sight nasi padang lovers cannot resist.

The bold flavours in nasi padang are why one would love the dish, and I cannot stress how true that is in Lemaq’s case.

The Sambal Paru Balado Padang (Padang Sambal Beef Lungs) changed the way I viewed innards. I always thought that it’s inevitable that innards will naturally come with a pungency — one that acts as a double-edged sword as it gives a depth of flavour but, at the same time, might drive some away. Lemaq shattered my expectations with this decadent beef lung dish that was creamy and spicy. It offered a clear fatty flavor that lingered on my tongue. Lemak indeed! Like a kid unwrapping presents, I was excited about the Daging Balado Hijau Padang (Padang Green Chilli Beef) that shared the plate with the beef lungs.

Slices of beef are coated with pounded spices, giving the beef some texture as well as an intense seasoning. The beef was cut to just the right thickness for you to enjoy the perfectly marinated flavour within. What impressed me the most was how the dish was packed with the fragrance of green chilli, without any of the heat or raw bite of it. “When did green chilli taste this delicious?” I wondered.

Both dishes were supported by the bright looking turmeric rice that had the aroma of turmeric and a tad of butter. The turmeric’s mellow spicy notes made the rice a great base for the 2 heavy dishes.

I gobbled up my plate and reached for my desserts — Kueh JongKong and Kueh Suji.

The Kueh JongKong ($1.20) is made with coconut milk, pandan, and coconut sugar. The dessert was injected with an interesting hit of saltiness. The cold dessert’s separate layers presented different flavour profiles, but make sure you get a little of every layer in every bite!

The Kueh Suji ($2) was a custard topped with what appeared to be candied nuts and a raisin. While it felt like custard, the texture was actually grainy. Probing the owner, I learnt that the grains were actually kismis (or raisin). Interestingly, it shared the same hint of saltiness as the Kueh JongKong. The taste profile is rather similar to that of salted caramel. That said, it might not be for everyone.

Nasi Padang in Singapore has gotten a pretty bad reputation as over-priced cai fan, but unfairly so in my opinion. The preparation of these dishes goes way beyond the usual stir-fry dishes of economic rice. It’s an irony that after so many plates of nasi padang, the best I’ve had was actually the cheapest. I concede that there might be some establishments out there selling “short-cut method” Nasi Padang, but I can assure you Lemaq Nasi Padang isn’t one of them.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

Simply comment below if there’s any changes or additional info to Lemaq. We will verify and update from our side. Thanks in advance!

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