How a plate is priced
Nasi padang is priced the way it is served: dish by dish. You start with rice, point at what you want, and the total is built from what ends up on your plate. Two people standing side by side can pay quite different amounts for what looks like the same lunch.
These are the things that move the number.
- The number of dishes. Every dish you add is counted.
- Meat and seafood versus vegetables. Beef, chicken, fish and prawns usually cost more than vegetables, tempeh, tofu or egg.
- Portion. A bigger piece or a second scoop of the same dish adds to the total.
- Gravy. A spoonful of gravy over the rice is normally part of the plate rather than a separate dish. If you are unsure, ask.
- Extras. Drinks, kuih and crackers are separate from the plate.
Why we do not print a fixed plate price
Our counter is freshly cooked and the spread changes daily with what the kitchen has made. A price list for a counter that changes every day would be wrong more often than it was right, so we price at the counter, from what you choose.
If you would like to know the total before you pay, just ask the server as your plate is being put together. It is a normal question, and we would rather you enjoy your food than worry about the bill. The same goes for any dish you do not recognise: ask what it is, and we will explain.
How to keep a plate in budget
A satisfying plate does not need five meats. A few simple habits keep the total sensible and the plate balanced.
- Choose one meat or fish and fill the rest with vegetables, like sayur lodeh or sambal goreng.
- Use an egg as your protein. Telur balado is boiled eggs blanketed in bright, smoky red chilli.
- Ask for gravy over your rice. It carries a lot of the flavour.
- Eating as a group? Order a few dishes to share alongside rice.
- Ask the price as you go if you have a figure in mind. We will tell you.
Our published prices: bento and catering
For meals ordered ahead, our prices are fixed and published on our catering page. They make a useful reference point for what nasi padang from our kitchen costs per person.
- Ayam Set, $11: rice, ayam opor, bagedil, acar and sambal belado.
- Beef Set, $11: rice, beef rendang, sayur lodeh, telor belado and sambal belado.
- Fish Set, $11: rice, ikan belado hijau, sambal goreng, bagedil and belacan.
- Vegetarian Set, $10: rice, sayur lodeh, sambal brinjal, bagedil and fried tempe.
- Full Catering Set-Up, $20 per person: minimum 40 people, ten items from white rice and beef rendang to keropok belinjo and a drink.
What else to budget for when ordering ahead
Delivery for bulk orders and bento is a fixed $20 per single drop-off, and Jurong Island delivery is charged separately. Deliveries run from 11:00am to 6:00pm daily. For a full set-up, collection is 4 hours after set-up or 10:00pm, whichever comes first, and an additional $50 applies for pick-up after 7:00pm. Any changes to the standard menu incur additional charges. Orders need at least five working days' notice and are subject to availability, and cancellations made less than 48 hours before the event are not refunded, so it pays to confirm your headcount early.
Our catering price guide walks through the per-person cost in more detail, and our office bento guide covers ordering for a team.
Come and build your own plate
The simplest way to know what a plate costs is to make one. We are at 719 North Bridge Road, Singapore 198687, a few steps from the Sultan Mosque, open Tuesday to Sunday from 7:00am to 5:00pm and closed on Mondays. See the favourites on our menu page before you come.