Waroeng Padang Lapek

New in this guide last year and back again this year. The spicy Padang cuisine from West Sumatra takes center stage at Waroeng Padang Lapek, located in a large building on The Hague's Schoolstraat. Let's say it upfront: reservations are a must because it's always packed here. The plastic-covered menu lists dishes in order of spiciness. There is no wine list, as alcohol is not served here due to the Islamic faith. Paired with a glass of ice-cold strong lemon tea, we enjoy lamb skewers in a smoky soy sauce. For the main course, we have nasi padang complet. A mound of rice surrounded by dendeng (soft yet crispy beef), jengkol (lightly bitter beans in a creamy herb sauce), tauco padang (green beans), telur balado (boiled egg in sambal), and kikil (braised beef tendon). Accompanied by some bland iceberg lettuce, cucumber, and tomato. Nothing particularly uplifting. Don't forget to order es teler durian for dessert, a harmonious blend of avocado, coconut, and jackfruit, topped with jelly and durian. Heavenly! Add to that attentive service and an unusually friendly bill. We're fans.

There are those little eateries you would rather keep to yourself. But the Indonesian restaurant Warung Padang Lapek deserves to be celebrated from every angle. Step across the threshold and you are instantly in Indonesia. The bustling chatter, predominantly Indonesian patrons ranging from young to old, couples and families, friends and companions, and excellent food all go hand in hand here. Since 2019, owner and head chef Lapek has been cooking Sumatran cuisine here, which is famous for its spicy character. When handing over the laminated menu, staff immediately point out which dishes contain a high level of heat (pedis). Alcoholic beverages are not served here, as the Islamic faith does not permit them. However, there is a wide selection of soft drinks, smoothies, and hot jasmine tea. We start with satay kambing, made with lamb and served with lontong alongside a delicious, thick, and slightly smoky sweet soy sauce. This is quickly followed by nasi padang komplit, where we sample crispy dendeng (thinly sliced dried beef), hearty tempeh, telur balado (hard-boiled egg in chili sauce), kikil (braised cow foot), jengkol (beans in a spicy creamy sauce), perdegel (potato croquettes), and jackfruit arranged around a tower of white rice. The highlight is the pan-fried sea bream, lightly seasoned and served with soy sauce. In our opinion, the accompanying dry iceberg lettuce, cucumber slices, and halved tomatoes could be left out. Service is quick and attentive, and the bill is almost too modest for so many delicacies. Welcome to this guide!