The
Food - Peranakan Padang menu
is served with a modern twist. The randang Itam
looked tempting, blackened
seasoning wrapped in a generous fit with
a krenyes Asok
Bilih fish crispy.
Sayo basamo eaten
rice and sambal
lado Mudo a spicy
bite, lamak rasanyo!
Marco's presence Bofet Setiabudi One located in a different dining experience, especially for food lovers Minang. Glimpse of this restaurant's name smells Italian. Though Marco's name actually comes from the name of the chef, while 'bofet' was the term the Padang for the tavern. But over time the use of the word 'bofet' also known as the shops start serving food.
At the front of the visitors will be greeted by Chef Marco poster that doubles as a place to order 'take away'. While the storefront serves as a place to put a variety of dishes are lined in padded containers of banana leaves. When peering into the window of a variety of menu items such as Telok Berendo, Fish Bilih, Randang Itam, Fried Lung, and Duck Ijo Lado looks tempting.
Interior in Marco's Bofet styled with modern minimalist touch, in contrast to Padang restaurants are generally laid out simply. Some touch jadoel trinkets comes through in the form of pan, skillets, pots made from brass bercorong length. In one corner there are also black and white photos with the background of the city of Padang susana.
Indirect dishes served at the table, but the menu written on a piece of berulisan 'Old Padang Recipes'. Apparently, despite featuring modern atmosphere but the menu is still wearing an authentic recipe. Some of the menu caught my attention, like Randang Itam, Jerky Batokok, Pete Eye, Asok Bilih Fish and Fish Bake Pacak Pari. Uniquely each menu has to offer from his hometown listed. If confused choose a drink, there is an appropriate drink recommendations on each menu. It's interesting is the idea of the chef.
Marco's presence Bofet Setiabudi One located in a different dining experience, especially for food lovers Minang. Glimpse of this restaurant's name smells Italian. Though Marco's name actually comes from the name of the chef, while 'bofet' was the term the Padang for the tavern. But over time the use of the word 'bofet' also known as the shops start serving food.
At the front of the visitors will be greeted by Chef Marco poster that doubles as a place to order 'take away'. While the storefront serves as a place to put a variety of dishes are lined in padded containers of banana leaves. When peering into the window of a variety of menu items such as Telok Berendo, Fish Bilih, Randang Itam, Fried Lung, and Duck Ijo Lado looks tempting.
Interior in Marco's Bofet styled with modern minimalist touch, in contrast to Padang restaurants are generally laid out simply. Some touch jadoel trinkets comes through in the form of pan, skillets, pots made from brass bercorong length. In one corner there are also black and white photos with the background of the city of Padang susana.
Indirect dishes served at the table, but the menu written on a piece of berulisan 'Old Padang Recipes'. Apparently, despite featuring modern atmosphere but the menu is still wearing an authentic recipe. Some of the menu caught my attention, like Randang Itam, Jerky Batokok, Pete Eye, Asok Bilih Fish and Fish Bake Pacak Pari. Uniquely each menu has to offer from his hometown listed. If confused choose a drink, there is an appropriate drink recommendations on each menu. It's interesting is the idea of the chef.
