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Indonesian cuisine is one of the richest culinary traditions in the world, and is full of strong flavors. The richness of its cuisine is a reflection of the diversity of culture and traditions of the archipelago, which consists of about 6,000 uninhabited islands, and occupies an important role in Indonesian national culture in general. Almost all Indonesian cuisine is rich in spices derived from spices such as pecan, chilli, temu kunci, galangal, ginger, kencur, turmeric, coconut and palm sugar, followed by the use of cooking techniques according to the ingredients, and custom-traditions that also have influence through trade originating from India, China, the Middle East and Europe

Rendang

Rendang is a dish of spicy flavored meat that uses a mixture of various herbs and spices. This cuisine is produced from a heated cooking process repeatedly with coconut milk

Rp 25.000

Soto Ayam

Soto ayam is a typical Indonesian food in the form of a chicken soup with a yellowish sauce. This yellow color is due to turmeric used as a spice. Soto ayam found in many areas in Indonesia

Rp 27.000

Sate Ayam

Chicken Satay is a typical Indonesian food. Chicken Satay is made from chicken meat. Generally chicken satay is cooked by means of baked with charcoal and served with a choice of peanut sauce or soy sauce

Rp 40.000

Gado-gado

Gado-gado is one of the foods derived from Betawi in the form of vegetables are boiled and mixed together, with peanut or peanut sauce and mashed with egg slices and in general many add boiled potatoes that have been mashed for sauce gado gado boiled potatoes cooked together with peanut spice then topped with fried onions. A little fried emping or crackers (some also wear shrimp crackers) are also added.

Rp 27.000

Gudeg

Gudeg is a typical food of Yogyakarta and Central Java made of young jackfruit cooked with coconut milk. It takes hours to make this dish. Brown color is usually produced by teak leaves cooked simultaneously

Rp 30.000

Sop Buntut

Oxtail is one of the most popular dishes in Indonesian cuisine. Made from spiced cow's tail then burned or fried and stuffed into a rather clear broth of beef broth with potato, carrot, tomato, spring onion, seledry and a sprinkling of fried onions

Rp 60.000

Sate Padang

Sate Padang is the name for three types of satay variants in West Sumatra, namely Sate Padang, Sate Padang Panjang and Sate Pariaman

Rp 45.000

Nasi Uduk Special

Nasi uduk is the name of a kind of food made from raw white rice which is diaron and steamed with coconut milk from coconut which is grated, and seasoned with nutmeg, cinnamon, ginger, lemongrass and pepper

Rp 37.000

Kerak Telor

The eggshell is the original food of Jakarta (Betawi) area, with the ingredients of white sticky rice, chicken eggs, dried shrimp (dried shrimp) dried roasted with fried onion, then spiced with coconut, roasted chilli, kencur , ginger, pepper granules, salt and granulated sugar

Rp 35.000

Ayam Bekakak

This roasted chicken has a sour spicy taste, unlike most roasted chicken that is seasoned sweet soy sauce

Rp 30.000

Pempek

Pempek or empek-empek is a typical food of Palembang made from soft grinded fish meat and starch, and some other composition such as eggs, garlic mashed, flavored and salt

Rp 25.000

Dendeng Balado

Beef jerky balado is a typical West Sumatera cuisine made from thin slices and wide dried beef then fried dry. This fried meat is then given spice balado

Rp 25.000

Rawon

Rawon is Indonesian cuisine in the form of black souped meat soup as a mixture of typical flavor that uses kluwek. Rawon, though known as East Java specialties, is also known by the people of Central Java next to Timu

Rp 50.000

Ikan Asam Padeh

padeh acid (Minangkabau language) is one of the traditional Minangkabau cuisine and then spread in the Malay region (Riau, Riau Islands, Jambi, and Malaya Peninsula) which has a sour and spicy taste

Rp 47.500

Ayam Taliwang

Taliwang chicken is a typical food of Lombok Island from Kampung Karang Taliwang, Mataram City, West Nusa Tenggara based chicken meat

Rp 40.000

Ayam Bakar

Grilled chicken is chicken provided as food with the same roasting method is in the home kitchen, on a fire bonfire or in a professional rotisserie

Rp 25.000

Opor Ayam

Opor ayam is a very well known dish in Indonesia. Opor chicken is claimed to come from the cultured areas of Java, especially Central Java and East Java west. Nevertheless, this dish has also been widely known in other regions

Rp 40.000

Sate Maranggi

Sate maranggi is an indigenous Indonesian food commonly found in West Java, especially Purwakarta. Sate maranggi is typical Sundanese food

Rp 50.000

Mie Aceh

Mie Aceh is a typical spicy noodle dish of Aceh in Indonesia. Thick yellow noodles with sliced beef, mutton or seafood served in a savory and spicy curry soup

Rp 35.000

Bubur Manado

Tinutuan or Manado Porridge is a typical Indonesian food from Manado, North Sulawesi. There are also those who say tinutuan is a typical food of Minahasa, North Sulawesi

Rp 22.000

Nasi Padang Special

Nasi Padang is a Padang steamed rice served with various choices of pre-cooked dishes originated from West Sumatra, Indonesia. It is known across Indonesia as Nasi Padang, after the city of Padang the capital of West Sumatra province. Nasi Padang (Padang-style rice) is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau's great contribution to Indonesian cuisine

Rp 40.000

Nasi Goreng Special

Fried rice is a food of fried rice and stirred in cooking oil or margarine, usually plus sweet soy sauce, onion, garlic, tamarind, pepper and other spices, such as eggs, chicken and crackers

Rp 35.000

Beverages

typical Indonesian drinks have a very diverse and delicious taste

Es Selendang Mayang

Ice scarf mayang is one of Indonesian traditional drink from Jakarta. This drink is now rarely found because among the Betawi people themselves this drink is considered an ancient drink

Rp 20.000

Es Cendol

Cendol is a typical Indonesian drink formerly made from hunkwe flour, but now cendol made from rice flour, served with shredded ice and brown sugar and coconut milk. The taste of this drink is sweet and savory

Rp 20.000

Es Doger

Ice doger is one of the cold coconut milk often found in Bandung, West Java. Although doger ice comes from Cirebon, ice doger can also be found in big cities in Indonesia, such as Jakarta, Malang and Surabaya

Rp 20.000

Bajigur

Bajigur is a traditional drink typical of the Sundanese people from the area of West Java, Indonesia. Its main ingredient is sugar palm, and coconut milk. To add pleasure mixed also a little ginger, salt, and vanilla powder

Rp 15.000

Es Buah

The fruit soup is a soup prepared with fruit as the main ingredient, and can be served cold replaced on the recipe

Rp 25.000

Es Teh

Ice tea or iced tea is tea ice-cooled. Ice tea is often added flavor like jasmine, and fruits such as lemonade, cherries, and strawberries, or milk

Rp 15.000

Bir Pletok

Beer pletok is a refreshing drink made from a mixture of several spices, namely ginger, pandanus fragrant leaves, and lemon grass. This traditional drink is known among the Betawi ethnic

Rp 20.000

Wedang Jahe

Wedang Ginger is a traditional ginger juice dish from Central and East Java, Indonesia which is generally served warm or hot. Wedang ginger is also sometimes referred to as ginger tea, although it does not contain tea leaves

Rp 20.000

Es Kelapa Muda

Young coconut ice or ice degan is a freshly refreshing drink of thirst made from meat and young coconut water. Young coconut ice is a drink that comes from Indonesia that much favored by people

Rp 20.000

Teh Tarik Aceh

Tensile tea is a sweet drink of milk mixed tea typical of Aceh

Rp 20.000

Kopi Aceh

Coffee is a beverage that has been roasted coffee beans and mashed into powder. Coffee is one of the world's most cultivated commodities in more than 50 countries

Rp 15.000