Bumbu Babah @ Mytown Cheras

"The best Nasi padang in town So tasty, authentic, comes wt 2 types of sambal , pucuk Ubi, Egg, big portion. The paru and chicken habuk so crispy. Beef Rendang so tasty, The Tempe kacang so authentic well blend and crunchy Highly recommended, friendly staff wt great service Always tapaw during Ramadan as always fully booked"

"They tick all the boxes for a quick and yummy nasi padang. Lets dive in! Food: Yummy but spicy.. but that is definitely a kick for its taste. We loved the variety they have and will definitely try out other outlets for its consistency. Service: Staff was very prompt and fast. The order we made was done and paid within a couple of minutes. Staff was also constantly smiling despite the crowd around us. Atmosphere: The place feels cosy and has many seats around. We do feel that the place is a very well decorated. Jz fyi, there were too many customers inside and to avoid miscommunication, we avoided taking photos inside. Just go on down and check the place out All in all, having nasi padang in a mall setting is great since we do love for the varieties with rice.. Totally recommended for all to pop over. Cheers!"

"The food and its variety of selections were super great. Love the sambal, gulai urat, paru belado. I consider to come again to try other menu. The price is appropriate, and you can receive a member discount if you register for membership. The seating area was spacious, both inside and outside the restaurant. I went here on the weekend, and the queue was quite long, i.e., around 30 minutes of waiting. However, the staff handled it well when you reached the ordering counter."

"If you’re craving proper nasi padang, this place hits the spot So many lauk options to choose from — everything looks so tempting! The rendang was rich and tender, sambal had a nice kick, and the flavours were super comforting. Portion is generous and worth the price. Love the casual vibe, perfect for a quick lunch or makan with family. Definitely will repeat!"

"I’m from Negeri Sembilan and definitely coming from Minang descendant. Nasi Padang is something I grew up with, and I can be very fussy about it. The gulai has to have the right thickness - too watery and it loses that rich, comforting taste. The sambal must hit the perfect level of spiciness; anything off, and it just doesn’t feel right. So when I kept hearing about Bumbu Babah, the modern Nasi Padang chain founded by comedian Ajak Shiro, I was curious but skeptical. Everyone raves about their gulai urat and sambal, so I finally decided to give their MyTOWN branch a try. The place was bright and busy, yet the service moved fast. I ordered the much‑talked‑about gulai urat, paired with ayam habuk - crisp fried chicken that delivers a satisfying contrast to buttery curry. The gulai coating the tendon had just the right creaminess, fragrant with turmeric, galangal, coriander, lemongrass, and coconut - all anchored by that signature thickness I demand. The red and green sambal danced through each bite, balanced heat and flavor without overwhelming. I added Dendeng Batokok too - thin, pan‑fried beef with jagged edges, richly spiced and topped with sambal ijo. Each bite cracked softly, revealing succulent meat and bright chili notes. It brought textural contrast and freshness. My absolute favourite though was the kerupuk jangek floated in gulai gravy, each crisp shard soaked yet crackling, giving chewy warmth and coconut-spice depth in equal measure. Last- but not least - terung sambal hijau hit the spot. This is roasted eggplant or aubergine coated in sambal hijau, a Padang-style green chili relish made from green chilies, garlic, and shallots, stir-fried in oil until fragrant, then seasoned with lime juice, salt, and sugar for balance. At Bumbu Babah, the eggplant chunks arrive tender and smoky, their silky flesh soaked with the sambal’s verdant heat. When the terung arrived, I could hear the soft sissss as I pierced it - the eggplant skin giving way, revealing pillowy flesh drenched in green sambal. The sambal’s heat was fresh and aromatic, with a mild zing rather than overwhelming burn, enlivened with citrus brightness and just enough oil to coat without greasiness. It complemented the curry and meats beautifully - a vegetal counterpoint that was vibrant and grounding. The cassava leaves were gently wilted, the egg quivered softly, and every spoonful of rice collected pockets of curry, sambal, beef, chicken, and eggplant. The aroma of warm coconut, spice, and roasted eggplant curled around the table, inviting slow savoring. As someone picky about gulai thickness, sambal spiciness, and the right crackle in jangek, this meal hit every mark. With gulai urat, ayam habuk, dendeng batokok, kerupuk jangek, and terung sambal hijau - each element offered its own texture and flavor layer. Even my inner food critic finally shut up - it felt like Padang food done with respect, heart, and a smart, modern twist. p/s: please train the cashier. She needs help."