Flavours of Sumbar (West Sumatra) - herbs, spices, culinary heritage By: Writer on-the-go/ FavWrite of Favstyle Magazine

June 9th, 2026

Minang food hardly needs an introduction, for it speaks for itself. To wander through eateries in Padang and Bukittinggi is to step into a living gallery of flavours, aromas, and traditions. The Minang people take immense pride in their cuisine, which is rooted in culture and history. 

Their dishes are layered with herbs and spices, each ingredient chosen not only for taste but also for meaning. Star anise, cloves, cinnamon, galangal, lemongrass, turmeric and all kinds of onions are staples, giving every meal its distinctive fragrance and character.

It is huge business for crackers making in West Sumatra

It is little wonder that in the early days of Dutch colonization, West Sumatra (or Sumatra Barat = Sumbar) was hailed as a jewel of Asia. Traders and colonizers alike were captivated by its abundance of spices, coffee beans, and natural treasures. That heritage continues to thrive today, infused into every dish of Minang cuisine.

Padang is blessed with an abundance of fruits, plants, and herbs, and the locals have long mastered the art of turning these natural resources into irresistible snacks. Sweet potatoes are transformed into crispy chips, tapioca into crunchy crackers, and turmeric into powdered drinks and health tonics.

This is Nasi Padang commonly served in eateries

Among these, one of the most thriving food industries in Sumbar is the production of crackers. Made from a wide variety of raw materials,  potatoes, jackfruit, bananas, rice, tapioca, beef skin and more; crackers are far more than just snacks. For the Minang people, they are an essential companion to meals, a must-have on the dining table. The business of making and selling crackers has grown into a bustling activity, reflecting both the creativity of the locals and the cultural importance of this crunchy side dish.

Specialty shops along Jalan Nipah are dedicated entirely to these treats, drawing domestic tourists from across Indonesia. Many visitors make it a point to stop by, purchasing bags of crackers and chips as souvenirs. For hem, bringing home these snacks is more than just a gift;  it’s a way of sharing the taste of Padang with family and friends.

a vendor selling crackers and drinks

Still, the most famous dishes remain rendang and dendeng, both of which trace their origins to the Minang people. Rendang, is one of the world’s most delicious foods is a slow-cooked beef dish simmered in coconut milk and a rich blend of spices until tender and bursting with flavour. 

A vendor selling banana chips

Traditionally prepared for ceremonial occasions, it shows patience, respect, and the importance of family gatherings. Today, this iconic dish has traveled far beyond its homeland and can be found almost everywhere, yet it continues to carry the soul of Minangkabau tradition.

Dendeng, on the other hand, is thinly sliced beef that is sun-dried and later fried or cooked with chili, creating a spicy, chewy delicacy that showcases the Minang love for bold flavours. These two dishes have become culinary ambassadors of Sumbar, recognized as their signature dishes.

A two-type of noodles served in a bowl of Soto soup

Soto soup is always served with crackers and rice

In Ulakkarang, Padang, the little eatery Soto Garuda continues to draw crowds. Here, steaming bowls of Soto, a traditional broth served with rice and crackers, very comforting breakfast choice. Rani, one of the servers, explained that the dish is usually accompanied by condiments and crunchy sides, from belinjo crackers to crispy beef skin. 

Another favourite morning dish is Gado-Gado, a hearty mix of noodles, vegetables, and rich peanut sauce. It is wholesome, filling, and satisfying; the kind of breakfast that fuels the day.

Frying crackers made of beef skin

Desserts, too, carry a creative flair. At Bika Talago in Koto Baru, sweets are prepared in a way that surprises even seasoned food lovers. Instead of baking or steaming, the dessert is smoked upwards, creating a unique flavour and texture. This inventive method is just one example of how the Minang people constantly reimagine their culinary traditions, ensuring that food remains both authentic, exciting and with surprising elements.

Padang is blessed with an abundance of fruits, plants, and herbs, and locals have turned these natural resources into irresistible snacks. Sweet potatoes become crispy chips, tapioca is transformed into crackers, and turmeric is processed into powdered drinks and health tonics. 

Bakso, also a famous dish

Specialty shops along Jalan Nipah are dedicated entirely to these treats, attracting domestic tourists who often stop to buy bags of crackers and chips as souvenirs. For many, bringing home these snacks is a way of sharing the taste of Padang with family and friends.

Dining in Padang or anywhere across Sumbar is truly an experience in itself. Meals are typically served in small portions, yet dozens of dishes are spread across the table, creating a colourful and inviting feast. 

Nasi Kapau with some exotic dishes, only for those daring foodies

This distinctive style of dining is called Nasi Padang, where a wide variety of foods are presented in miniature servings, allowing diners to sample many flavours in one sitting.

Diners are charged only for what they actually eat. The display of dishes, however, is part of the charm; a banquet that is as much a feast for the eyes as it is for the palate. 

For outsiders, such as Malaysian writers visiting the city, the sight is fascinating: a dazzling spread of choices, each one waiting to be tasted.

The flavours are diverse and surprising. Some dishes are fiery with spice, others aromatic with herbs, while certain vegetables are served cold, almost like a refreshing side dish. Each plate offers something different, yet all are equally delicious, ensuring that every diner finds something to love.

Drinks made of fruits, herbal and spices are available everywhere

And then there is Nasi Kapau, a culinary adventure that tempts even the most curious palate. This specialty features an array of authentic, exotic items; from tender beef intestine to richly spiced curries to wild vegetables  laid out in a spread that feels both daring and irresistible. 

For thoses curious food lovers, Nasi Kapau will be a good experience, a chance to taste the bold, unapologetic flavours that define Minangkabau cuisine.

Bika Talago another popular desserts

Favstyle team member Lorena expressed her gratitude to the Indonesian Consulate in Kota Kinabalu (KJRI) for the opportunity to take part in the programme promoting West Sumatra (Sumbar) in conjunction with the 4th International Minangkabau Literacy Festival (IMLF) at Bukittinggi recently.