Bon Appétit meets chef Lucas Sin at Sabar Menanti, one of Singapore's oldest nasi padang restaurants, to learn how they’ve been making authentic beef rendang for 106 years. This third-generation family kitchen slowly cooks beef for hours with fresh coconut milk, hand-ground spices, lemongrass, ginger, chilies, and a closely guarded family seasoning. Discover why rendang begins as a stew before frying in its own coconut oil, and explore the rich Indonesian and Malay influences behind one of Southeast Asia's most iconic dishes.
