The best Indonesian dishes and where to try them

Unofficially Indonesia’s national dish, you’ll find nasi goreng (fried rice) on pretty much every menu in every restaurant, from simple street food stalls to high-end restaurants. It’s one of those dishes you can find at any time of day, as Indonesians tend to eat it for breakfast, lunch, or dinner. There are many variations of nasi goreng, but it typically includes chicken, seafood, vegetables, and egg and can be served with acar (pickled carrots and cucumber) or slices of fresh cucumber and tomato. The best thing about nasi goreng is that no two places cook it the same way – you can order it at each restaurant you visit, and you’ll get a different flavour profile each time.

Try it here: One of the most famous places in Jakarta is Nasi Goreng Kambing Kebon Sirih, which has been serving a variety of fried rice since 1958. They’re best known for their mutton fried rice and have six locations around the city. 

Indonesia does comfort food really well, and nothing screams comfort more than a bowl of chicken soup. Soto is made with a fragrant broth flavoured with turmeric, lemongrass, galangal, ginger, coriander, garlic, and shallots. The soup can contain beef or chicken, as well as vermicelli noodles and lontong (rice cakes), topped with beansprouts, boiled egg, and a slice of fresh lime. Soto is served throughout the country, and there are variations according to region. For example, soto betawi from Jakarta is thick and creamy, soto (or coto) makassar is made with beef and offal, and has the addition of ground peanuts in the broth. 

Try it here: If you’re in Jakarta and want to try soto betawi, the best place to visit is Soto Betawi Haji Husen. It’s a simple, no-frills eatery, but the huge portions will have you coming back for more.

Originating from the Minangkabau region of West Sumatra, nasi padang literally translates to ‘Padang rice’, named after the city of Padang. Steamed white rice is served with an array of side dishes, such as rendang (beef slow-cooked in spices with a thick sauce), gulai ayam (chicken curry), gulai nangka (jackfruit curry), and sambal hijau (spicy sambal made with green chillies). You won’t find nasi padang on regular menus – you’ll have to visit a Padang restaurant, characterised by the many plates of food stacked in the window. The dish is so popular that you’ll find padang restaurants anywhere you go in Indonesia. 

Try it here: If you happen to be in Padang, Rumah Makan Ampalu Raya is a local’s favourite. Alternatively, visit Rumah Makan Surya in Jakarta – this is where Anthony Bourdain ate in season 12 of Parts Unknown.

Succulent pieces of marinated meat or fish sizzling over an open flame… what’s not to love about sate? These skewers are found all over Indonesia, and each region has its own take on the dish. Sate madura is one of the most well-known varieties, originating from the island of Madura. Made with mutton or chicken, the thick sauce comprises sweet soy sauce, palm sugar, peanuts, shrimp paste, and candlenut. On the island of Lombok, sate bulayak is made with beef and served with a fiery, almost soup-like sauce. Sate lilit is a Balinese speciality made from minced pork, fish or chicken mixed with grated coconut and spices. Instead of bamboo skewers, lemongrass sticks are used for a fragrant touch. 

Try it here: When in Lombok, pop into Sate Rembiga Ibu Sinnaseh, one of the island’s most famous eateries. The spicy skewers are served with other traditional Lombok dishes like pelecing kangkung (water spinach with grated coconut and sambal).

When you’re in Bali, you have to seek out ayam betutu. Chicken marinated in spices like shallots, garlic, chillies, candlenut, turmeric, ginger, shrimp paste, and peanuts. It’s then wrapped in banana leaves and either steamed or roasted until tender and falling off the bone, before being served with rice and vegetables. Bebek betutu is also very popular, made with duck instead of chicken.

Try it here: In Bali, Ayam Betutu Pak Man Kuta is a popular spot serving both chicken and duck and various side dishes such as sate lilit and fried tempe.

Gado-gado is often dubbed an ‘Indonesian salad’. Part-boiled or steamed vegetables like long beans, cabbage, and water spinach are slathered in a creamy, rich, and spicy peanut sauce made from ground-fried peanuts, garlic, chillies, palm sugar, tamarind, and lime juice. It’s often topped with fried tempe, tofu, boiled eggs, and prawn crackers. Gado-gado is a favourite amongst locals and travellers, as it’s delicious, filling, and healthy. You’ll find it everywhere, from street vendors and Indonesian restaurants to eateries specifically selling gado-gado.

Try it here: When in Jakarta, check out Gado-Gado Boplo, a restaurant chain that has been around since 1970. They have plenty of outlets dotted around the city.

If you have a sweet tooth, you’ll be pleased to know that there are numerous desserts to try while you’re in Indonesia. One of the most loved sweet treats is terang bulan, also known as martabak manis, depending on where you are in the country. This thick pancake is made from a batter poured into a pan and sprinkled with fillings such as ground peanuts, grated cheese, chocolate sprinkles, banana, and condensed milk. It’s best not to think about the calorie count.

Try it here: In Lombok, look out for the Martabak Seno food cart in Senggigi, where you can choose your topping combinations. If you fancy something savoury, it’s worth trying the martabak telur, a thin pancake stuffed with egg, minced beef, and spices.