We tried Singapore’s best-rated nasi padang

Nasi padang holds a very special place in my heart. It’s my go-to cuisine whenever I’m clueless on what to have for a weekend lunch. For my best-rated series, I headed to North Bridge Road, just a stone’s throw away from Haji Lane to look for Sabar Menanti.

This nasi padang establishment has amassed a total of 286 reviews and received 4.4 stars out of 5 on Google Reviews (at time of writing). Prior to arriving, I had read numerous reviews raving about their beef rendang and tahu telur.

My initial reaction was sheer excitement, thinking, “Wah… best! These 2 are my favourites.”

From humble roots as an anonymous street stall in the 1920s, this family-run establishment gained its name, Sabar Menanti, in the 1960s. It was bestowed by the original owner’s friend, who presented him with a signboard from a former restaurant, with the name translating to ‘wait patiently’ in Malay. Today, it’s being run by the 3rd generation.

We were ushered in by the current owner’s father, a charming pakcik who warmly greeted every passer-by near the stall. Behind the glass counter, more than 30 varieties of delicious dishes captivated my eyes, each one enticing me to indulge.

What I tried at Sabar Menanti Nasi Padang

Rather than having the dishes separated, I requested for them to be put together with my plate of rice. For my first platter, I had rice with a generous showering of chilli gravy, beef rendang, sambal goreng and an omelette. The total cost amounted to S$10.

Personally, I enjoy loads of gravy, especially curry, generously spooned over my rice. So naturally, that was the first thing I went for. Despite its orangey outlook, the gravy was tasty and wasn’t spicy. However, I felt that the rice would’ve benefited with a little less water, as it was on the softer side.

Given my past experiences with beef rendang that seemed promising but ended up being tough, I kept my expectations in check. Although the beef pieces were hefty, my spoon and fork surprisingly met very little resistance when cutting through the meat.

The rendang was laden with spices and hints of coconut. I savoured every moment and didn’t want the delightful experience to end. The chefs working behind the scenes are definitely gifted in making rendang— it was absolutely delicious!

At first glance, the frittata-like omelette seemed a little dry and overcooked. But my initial judgement took a turn with the first bite. It was perfectly seasoned and retained a slight moistness. The sliced green chillies and onion chunks added a fragrant touch with their lightly-spiced notes.

The sambal goreng tasted as good as it looked. The long beans were perfectly cooked, retaining their vibrant green colour and fresh flavour. The gravy surrounding the tau kwa and tempeh pieces was thick and robust in taste.

I then turned my attention to the neighbouring plate of Tahu Telur (S$6). The pieces of beancurd were fried to a rich brown, resting on a pool of gravy and concealed beneath strips of carrot and cucumber, along with ground peanuts.

The beancurd pieces felt like fluffy clouds in my mouth, perfectly complemented by the crunchy textures of the vegetables and crumbly peanuts. As swift as a ninja, the dish unleashed a surge of spice that completely caught me off guard; I quickly paired it with rice to reduce the heat.

That being said, I felt that this dish reminded me more of tahu goreng rather than tahu telur.

My next plate of nasi padang consisted of ayam bakar, pucuk ubi (tapioca leaves cooked in coconut gravy) and eggplant.

While the breast portion of the chicken may have been on the thicker side, the flesh felt as though it had undergone an intense spa treatment— soft and juicy. The slightly-browned skin was piquant and seized my taste buds by storm with its smokey and aromatic taste.

The tapioca leaves, coated in the lemak gravy, offered a luscious and creamy taste, accompanied by a slightly-rough mouthfeel and texture.

On the side, a cluster of chunky sambal, adorned in shades of green and red, was embellished with seeds. Approaching it cautiously, fearing a potential knockout punch, I was surprised to find it wasn’t the fiery beast I initially expected; instead, it turned out to be quite gentle and aromatic.

The pieces of eggplant had their chunky chilli bits brushed away. They were rather pedestrian, offering nothing extraordinary to leave a lasting imprint on the palate, except for its soft texture.

It was a totally different ball game when I paired the eggplant with the chunky sambal.  Besides adding a multitude of textures, it enhanced the overall experience— it raised the bar higher on my satisfaction metre.

Final thoughts

For some, good service can compensate for average food, prompting a return visit. Sabar Menanti, however, effortlessly checked both boxes, excelling in both areas. Some might argue that the prices are a little steep, but I felt that the portions were quite generous.

It was difficult to choose my favourites as everything was above average. I’ll gladly return anytime for the beef rendang, ayam bakar and tahu telur. And of course, say hi to the friendly pakcik once again.

If you’re on the hunt for a solid nasi padang spot, I highly recommend adding this place to your bucket list.

Expected damage: S$8 – S$12 per pax

Order delivery: foodpanda

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