Months After Its Closure, Heritage Nasi Padang Joint Warong Nasi Pariaman Returns for 3 Days Only

Customers asked them to reopen

Speaking to 8days.sg, third-generation Warong Nasi Pariaman co-owner Lenny Emrin, 51, says the family was invited by organisers to participate in the event.

"Following the closure of Warong Pariaman's shop, we were invited by the organiser, The Great Food Assembly, to be part of their showcase at Suntec from Jul 3 to 5," she says.

"The event provided an opportunity for us to continue sharing Warong Pariaman's rich heritage and traditional recipes with both long-time customers and new audiences."

Factors that led to Pariaman’s closure

Founded in 1948, Warong Nasi Pariaman was widely regarded as Singapore's oldest nasi padang establishment before it closed earlier this year.

The business was started by Lenny's grandfather, Haji Isrin, who migrated from Pariaman in Indonesia's West Sumatra region to Singapore. The restaurant was subsequently run by the second generation before being passed down to Lenny and her sister Yanty Emrin, 52.

While the family never publicly disclosed a reason for the closure, Lenny says running the long-established eatery had become increasingly physically demanding over the years.

"Everyone was getting tired, I guess," she says, adding that the early mornings and large-scale cooking eventually took a toll on the family.

"You have to start preparing very early in the morning, and it's tiring cooking such large quantities every day."

The physical demands weren't the only challenge. Yanty also cited rising ingredient costs as another factor behind the closure. She explained that Pariaman’s traditional nasi padang cooking relies heavily on fresh coconut milk instead of the packet variety, which has become increasingly expensive over the years.

Keeping the family legacy alive

While the family currently has no plans to reopen a permanent restaurant, they hope the upcoming pop-up will help preserve Warong Nasi Pariaman's legacy.

"Through initiatives like this, we hope to continue being part of Singapore's food heritage and ensure that the legacy of Warong Pariaman lives on for future generations," she says.

Lenny reveals that most of the family are currently taking a break and doing part-time work following the restaurant's closure, though some still accept small catering orders whenever there's demand. Warong Nasi Pariaman also remains available for catering and private events, subject to the family's availability.

She adds that several parties have since approached the family about reopening Warong Nasi Pariaman as a permanent restaurant.

"We're very grateful for the public's support and interest, but for now, nothing has been decided," she says.

While the family was open about its future plans, there was one topic it chose not to discuss.

They declined to comment when asked about Sederhana, the Indonesian nasi padang restaurant now occupying Warong Nasi Pariaman's former premises, as well as reports that some of Warong Pariaman's former cooks are now working there.

"The Sederhana-related questions aren't relevant, so we won't be answering them," the family says.

Training the fourth generation

For now, however, the family's priority is preparing the next generation to continue the business.

"We're focusing on events for now, and we want to train the fourth generation first," says Lenny.

By fourth generation, she is referring to her and Yanty’s children. Among them are Yanty's sons, Aiman, 21, and Adam, 19, as well as Lenny's 18-year-old daughter, Safa, all of whom will be helping out at the Suntec pop-up.

"If you come to the event, you'll get to meet our fourth generation too," she says with a laugh.

Beyond learning to cook, the trio will also be taught Warong Nasi Pariaman's traditional Padang recipes and cooking techniques, as well as the business side of running the family enterprise.

At the same time, Lenny says the family is also open to learning from the younger generation, particularly when it comes to modernising their business.

The family hopes passing the business on to the fourth generation will ensure their recipes and traditions continue for years to come.

Five signature dishes making a return

The family tells 8days.sg they will be serving Pariaman’s five signature dishes at the pop-up: Ayam Bakar ($14 for two pieces), Ayam Gulai ($14 for two pieces), Sambal Belado ($12 per bottle), Dendeng Balado ($20 for 400g) and, of course, its famous Beef Rendang ($30 for five pieces). Diners can either order the dishes individually, just like at a traditional nasi padang stall, or opt for a set meal, with the Rendang Set priced at $13 and the Ayam Bakar and Ayam Gulai sets at $14 each.

While Warong Nasi Pariaman will not be using the same charcoal-based cooking methods employed at its former restaurant, Lenny says all the dishes will still be using the family's original recipes.

The dishes will be cooked fresh on-site throughout the three-day event, though quantities will be limited each day.

So fans hoping to relive their favourite Warong Nasi Pariaman dishes may want to head down early before items sell out.

The Great Food Assembly takes place from Jul 3 to 5 at Suntec Singapore Convention & Exhibition Centre Hall 405. Opening hours are noon to 10pm daily. Admission is free. More info via Instagram. For catering enquiries, Warong Nasi Pariaman can be reached at 9833 2746.