Located in the former home of an Israeli eatery, Padi still looks more like a falafel house than anything distinctly Asian. Yet the restaurant is that rare place where Indonesian expats can get food that tastes like it does back home. Padi’s stock in trade is its sambal, the fiery, chile-based condiment that Indonesians slather on everything like ketchup. Chef Jimmy Sujanto’s delicious version plays the leading role in Padi’s ayem penyet — chicken that’s fried until the skin crisps, then smashed and smothered in sambal — and is great, too, on a plate of batter-fried hard-boiled eggs. Pro tip: Even chile fanatics might want to think twice before requesting the “crazy spicy” spice level. For spice wimps, standout dishes with little to no chile kick include the bakso kampung (handmade beef balls) and the fried fish cakes.
Hours: Daily 11 a.m.-10 p.m.
Payment Type: Cash, all major credit cards