Mardiana, 54 Solok, West Sumatra.     Mak Gadang Restaurant. Testing her luck on opening a restaurant was her last business trial after decades of selling clothing.  The mother of three daughters opened her restaurant in early 2000 in front of a rental house in Tanah Abang. This location is dominated by Minangkabau migrants since it is near a shopping complex. Some condiments are specially brought from West Sumatra in order to keep an authentic taste of the food.

Mardiana, 54 Solok, West Sumatra.

Mak Gadang Restaurant.
Testing her luck on opening a restaurant was her last business trial after decades of selling clothing.  The mother of three daughters opened her restaurant in early 2000 in front of a rental house in Tanah Abang. This location is dominated by Minangkabau migrants since it is near a shopping complex. Some condiments are specially brought from West Sumatra in order to keep an authentic taste of the food.

A friend living far away from home said:”When you are hungry, far away from home and in confusion over what to eat, the best thing you can do is to find any Padang restaurant as its taste is of Nusantara (Indonesian archipelago) standard.” Nasi Padang is the popular name of culinary products of ethnic Minangkabau or Minang, as the name refers to the ethnic’s place of origin, the West Sumatra Province with Padang as its capital city. The cuisine, whose flavor enriched by traditional condiment, is no stranger to almost every Indonesian tongue. Coconut milk is an essential ingredient in most of its menu. When combined with spices of sub-tropical areas, the food tastes savory and delectable.

Agus Waluyo, 35. Bumi Ayu, Central Java    Nasi Kapau Sabana-Bana, Kramat, Central Jakarta. Working in a popular restaurant in the 70s in Kramat area, Senen, Central Jakarta, did not make this skinny man feel inferior. His determination to live a migrant life stunned Haji Bainar, the owner of the restaurant who comes from Bukittinggi, West Sumatra. For the sake of chef regeneration, recipes for signature menus of nasi kapau were passed down to Agus, although the owner has two daughters with a cooking skill .  

Agus Waluyo, 35. Bumi Ayu, Central Java

Nasi Kapau Sabana-Bana, Kramat, Central Jakarta.
Working in a popular restaurant in the 70s in Kramat area, Senen, Central Jakarta, did not make this skinny man feel inferior. His determination to live a migrant life stunned Haji Bainar, the owner of the restaurant who comes from Bukittinggi, West Sumatra. For the sake of chef regeneration, recipes for signature menus of nasi kapau were passed down to Agus, although the owner has two daughters with a cooking skill
.  

Anton Budiman, 34, Lintau, West Sumatra.     Sederhana Restaurant, Kebon Kacang. Working as a chef is not a popular job to most Minangkabau men. Even, some consider this as something taboo since kitchen work is associated with mothers’ task. A tradition of ‘lalok di surau’  (staying in a mosque), aiming at making Minangkabau males independent since their young age, has led Anton to pursue learning the skill of making tasty food. The young Anton once travelled as far as several cities in Central Java in mid 2000 to improve his cooking skill.

Anton Budiman, 34, Lintau, West Sumatra.

Sederhana Restaurant, Kebon Kacang.
Working as a chef is not a popular job to most Minangkabau men. Even, some consider this as something taboo since kitchen work is associated with mothers’ task. A tradition of ‘lalok di surau’  (staying in a mosque), aiming at making Minangkabau males independent since their young age, has led Anton to pursue learning the skill of making tasty food. The young Anton once travelled as far as several cities in Central Java in mid 2000 to improve his cooking skill.

Marco Lim, 42, Padang, West Sumatra.     Marco Padang Resto n Grill, Ciputra World Mall. Having grown up in Padang’s Chinatown, a young Marco made Jakarta as his choice of a migration destination. Holding a university degree, Marco once worked as a drugstore keeper. In early 2010, Marco accepted an offer from a relative to open a restaurant despite his initial doubt over the prospect of the business. Then Marco returned home and stayed there for six months to cultivate the skills in making tasty Minang cuisine from his family recipes.

Marco Lim, 42, Padang, West Sumatra.

Marco Padang Resto n Grill, Ciputra World Mall.
Having grown up in Padang’s Chinatown, a young Marco made Jakarta as his choice of a migration destination. Holding a university degree, Marco once worked as a drugstore keeper. In early 2010, Marco accepted an offer from a relative to open a restaurant despite his initial doubt over the prospect of the business. Then Marco returned home and stayed there for six months to cultivate the skills in making tasty Minang cuisine from his family recipes.

A Minangkabau tradition of migration makes Padang food play a role in propagating the noble values inherited from generation to generation. Through the chef who also plays a role as a messenger, Padang food blends into and adjusts itself to every layer of any society. It was also equally done by Tan Malaka, who brought a spirit with his theory of freedom to people residing in the Island of Java during feudal time without losing his own identity.  

M. Lutfi Abadi, 35, Surabaya, East Java.     Suntiang Resto, Grand Indonesia Mall After years of work in various hotels and restaurants, Chef Lutfi finally accepted an offer to be a chef in a Japanese style Minang Restaurant. Lufti is keen to explore and invent the taste and food presentation through the acculturation and fusion of the two different types of food and presentation styles.

M. Lutfi Abadi, 35, Surabaya, East Java.

Suntiang Resto, Grand Indonesia Mall
After years of work in various hotels and restaurants, Chef Lutfi finally accepted an offer to be a chef in a Japanese style Minang Restaurant. Lufti is keen to explore and invent the taste and food presentation through the acculturation and fusion of the two different types of food and presentation styles.