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The key that distinguishes it from, yet ties Marco Padang Peranakan to, the well-known Padang cuisine is the Peranakan, or Chinese, influences. Each branch carries a different theme running on a clean and minimalistic presence, which lends a calming atmosphere to balance out the spices dancing vigorously on diners’ palates.
Chef Marco Lim exclusively brings myriad spices in Padang cuisine from their Minangkabau home in West Sumatera, of which all are slowly cooked using heritage recipes for a taste reflective of Indonesia’s rich culture. The result is a truly fine-dining experience throughout the six Marco Padang Peranakan outlets. es.
• Barramundi Panggang Pacak is beautifully red,though by no means spicy, due to a marinade of coconut milk, ground curly chilli and more spices
• Randang Itam Kayu Bakar takes beef shank into another level thanks to eight hours of stewing in coconut oil, cirik minyak and spices on wood-burning stove
• Es Durian Sumatera is a must even for the durian - a verse for the Marco style is on the milder side served with plenty sweet toppings