Nasi Padang

Nasi Padang  is a feast where the diners are served with as many as 40 dishes in small portions with rice as the main staple. The side dishes include sate (barbecued meat), fried fish or curry fish, fried chicken, vegetables, pickles, prawns and many other types of meat like beef & mutton.

Nasi Padang is a plate of white rice served with a variety of pre-cooked dishes and condiments prepared with chillies, herbs and Indonesian spices.

 AS its name suggests, nasi padang – a plate of white rice served with a variety of pre-cooked dishes and condiments prepared with chillies, herbs and Indonesian spices – has its humble roots in West Sumatra and the regional capital of Padang. The cuisine, in one variation or another, has been available here for perhaps 60 years or more.

Padang cuisine is also more loosely defined in Singapore, a catch-all term that encompasses dishes from other districts in Sumatra. There is no disputing the fact that individual dishes may vary significantly from place to place and range in taste from mild to extra spicy.
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