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The Superdry Laksa is definitely not what I had imagined it to be in the likes of nyonya and assam laksa. Not only does it use rice vermicelli, there was also no coconut in it. This savoury noodle dish was aromatic from the spices and herbs, and a subtle hint of sourness and spiciness. It came with Sarawak belacan that packed a heaty punch of flavour.

Renamed Ben's Kitchen, this place puts a twist on Indonesian food - Chinese-Indonesian! This is aka oxtail soup. The tail was generous and oh so fat. I wish the soup was beefier though. Lots of carrot, potato and tomato too.

Renamed Ben's Kitchen, this place puts a twist on Indonesian food - Chinese-Indonesian! It's babi guling that attracted the fiancee, because that's rare in Singapore, but the pork starts from $50, so for an economical alternative order the rice or noodle with babi guling. The noodle used is basically wanton mee, but with more bite. There's no seasoning, just lard and whatever oils from the meats. Includes minced meat.

Renamed Ben's Kitchen, this place puts a twist on Indonesian food - Chinese-Indonesian! It's babi guling that attracted the fiancee, because that's rare in Singapore, but the pork starts from $50, so for an economical alternative order the rice or noodle with babi guling. This has a bunch of things, such as roast pork, BBQ pork, pork satay, keropok, achar and egg. Surprisingly they're consistently good. Ironically the babi guling was sidelined, because they gave only a meagre two pieces. Paired with nasi kuning.

Shiok sia. I buy martabak pretty much every time I see it.

Some people may find this place familiar as they used to be at Orchard Towers before moving here to Suntec City.

Now at a much bigger and comfortable space, they continue to sell their signature Nasi Padang.

I went for their Ayam Kari Set, which the chicken is cooked in spicier and bolder creamy curry sauce. Accompanied with a choice of your vegetable and egg to make it into set.

It indeed spicy but bearable for me and actually much enjoyable of the taste.

Drop by Tanamera Coffee to enjoy some quality Indonesian Speciality Coffee! Their Novelty Techpoint outlet is quiet and spacious, the perfect place to sip and relax with Burpple Beyond's 1-for-1 Beverage deal. Bring a friend out for a mid-day refresh!

πŸ“Έ: Photo by Burppler sok & xp πŸ‘…

They have moved to a new location recently, along the same road few walks away from their original location. Offering a more comforting dining area with air-conditioned space at the 2nd level.

One of the pioneer for offering authentic Nasi Padang in Singapore and they still going strong until today.

Lots of dishes to choose from and most people would recommend their beef rendang and squid in black sauce.

I do find their chili paste is weaker on the spiciness but overall still flavourful and enjoyable.

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Disappointing. While the portion was sizeable and breading on the chicken was crispy, the chicken itself was so bland. It wasn't dry per se, but was almost tasteless if not for the salted egg sauce. Salted egg sauce was more creamy than salted-eggy.

What really annoyed me was that when I asked for some sambal or chilli for the chicken, I was told that they "didn't have". What self-respecting Indonesian eatery wouldn't have any sambal chilli condiment for their food?? You could argue that the Salted Egg version is indicated under 'Non-spicy option', but the description on the website says that it's supposed to be topped with SAMBAL and Salted Egg sauce?! The real kicker is that I had to pay an extra TWO DOLLARS for the salted egg sauce, and they can't even provide some sambal chilli which there isn't an additional charge for??

I'm sure the Signature flavours would be decent enough for people to enjoy, but I found my first experience here so ridiculous that I'll probably not return. Paid $13.63 for Salted Egg Ayam with a Bergedil (which was oily and bleh for its $1.50 price tag).

($1.80) I didn't expected that their kuek was fresh made on the day itself and got that warm temp inside kuek. Kaya taste like not tat sweet but got strong coconut smell. Glutinous rice was really got hard texture so it's tough to chew thru.

Bright and warming, the Sarawak Laksa at @kantinjewel is amongst one of the more authentic versions I've tasted. Think of it as a cross between your standard curry laksa crossed with Penang-style Assam laksa. The gravy is rich, spicy and tangy, without being too overpowering, allowing the diner to appreciate the other ingredients in the bowl. Plump prawns, shredded egg and chicken slices co-mingle with smooth rice noodles which have absorbed all the flavour of the laksa gravy for a melange of delightful tastes and textures.