Asinan Betawi
The Dish
Asinan Betawi is a beloved Jakarta dish consisting of pickled vegetables like cabbage, bean sprouts, and mustard greens, often topped with tofu and peanuts. These ingredients are submerged in a tangy, spicy vinegar-based sauce, enriched with chili for heat. Traditionally served cold, it offers a refreshing contrast to Jakarta's tropical climate. The dish reflects the diverse culinary influences of the Betawi people, showcasing a fusion of Chinese and local flavors. Its vibrant taste and ability to adapt with various vegetables contribute to its enduring popularity in Jakarta's dynamic food scene.
The Place
A true icon of Betawi cuisine, Asinan Betawi H. Mansyur Kamboja has been serving one of Jakarta’s most refreshing street food delights for decades. This humble yet bustling eatery is known for its Asinan Betawi, a vibrant mix of crunchy cabbage, bean sprouts, tofu, and preserved vegetables, all drenched in a tangy, sweet, and spicy peanut sauce. Topped with crispy yellow crackers and a sprinkle of peanuts, each bite delivers a perfect balance of textures and flavors. What sets this place apart is its well-balanced sauce, expertly made to be neither too sweet nor too sour, making it a favorite among locals looking for a light yet flavorful dish. For those wanting a taste of Jakarta’s heritage in a single bowl, this spot is a must-visit.
Bakso
The Dish
Bakso is a beloved Indonesian meatball soup, particularly popular in Jakarta. It is traditionally made from a mixture of beef or chicken, tapioca flour, garlic, and seasonings, shaped into balls and boiled. The dish is served in a savory broth often garnished with rice noodles or vermicelli, tofu, vegetables, fried shallots, and a splash of sambal for heat. Bakso vendors, or "warungs," are a quintessential street scene in Jakarta, contributing to the city's vibrant food culture. Its popularity stems from its comforting, hearty flavor and the customizable nature of the dish, making it a versatile and satisfying meal for people from all walks of life.
The Place
Bakso Kelapa Muda in Jakarta offers a unique dining experience with its casual and vibrant ambiance, where locals and tourists alike gather to enjoy a bowl of their signature dish. The restaurant stands out for its creatively served bakso (meatballs) inside a young coconut, which infuses the broth with a hint of natural sweetness. The playful presentation and flavorful combination make it a must-try. Complementing this unique dish are fresh accompaniments like sambal and citrusy lime, which enhance the flavors further. With its compelling blend of taste and an atmosphere that captures the lively spirit of Jakarta, Bakso Kelapa Muda has become a beloved spot for both adventurous foodies and bakso enthusiasts.
Cempedak
The Dish
Cempedak is a tropical fruit native to Southeast Asia, closely related to jackfruit, with a sweet and creamy flesh often enjoyed as a street snack in Jakarta. Its buttery, custard-like interior is encased in a spiky, greenish-yellow rind that is similar in appearance to its jackfruit cousin. To prepare, the segments are usually deep-fried in a light batter, turning them into a crispy and aromatic treat. This dish holds cultural significance as it is deeply rooted in the region's culinary traditions and is particularly cherished for its alluring aroma and unique taste that evoke the tropical essence of Jakarta. Loved by locals and visitors alike, cempedak is celebrated for its rich flavor, making it a beloved component of the city's vibrant
The Place
Tucked away in a bustling Jakarta street market, Cempedak Goreng Spesial Cik Lina is a paradise for lovers of deep-fried indulgence. This humble yet well-loved stall is famous for its cempedak goreng—sweet, fragrant cempedak fruit enveloped in a crispy, golden batter that shatters with every bite. The secret lies in their perfectly balanced frying technique, which keeps the exterior crunchy while preserving the fruit’s soft, honey-like texture inside. The irresistible combination of natural sweetness and deep-fried goodness makes this a must-visit spot for those craving an authentic taste of Indonesia’s street food delights.
Gado Gado
The Dish
Gado-Gado is Jakarta’s beloved take on an Indonesian salad, a vibrant and hearty dish that masterfully combines fresh and blanched vegetables—such as water spinach, cabbage, bean sprouts, and long beans—with tofu, tempeh, and lontong (compressed rice cakes). The magic lies in the rich, nutty peanut sauce, made by grinding roasted peanuts with garlic, chili, palm sugar, tamarind, and a splash of lime for balance. Traditionally pounded by hand in a stone mortar, this sauce is thick, slightly sweet, and deeply aromatic. Topped with crispy kerupuk (crackers) for crunch, Gado-Gado is more than just a salad—it’s a celebration of Jakarta’s diverse culinary influences, offering a perfect harmony of textures and flavors. Loved for its satisfying yet refreshing taste, it remains a go-to dish for locals seeking a wholesome, flavorful meal.
The Place
A legendary spot in Cikini since the 1960s, Gado-Gado BonBin is a must-visit for those craving an authentic taste of Jakarta’s famed peanut-dressed salad. The modest yet charming eatery, with its old-school tiled floors and nostalgic atmosphere, has remained a favorite among locals for generations. Their signature Gado-Gado stands out for its velvety, hand-ground peanut sauce—rich, aromatic, and perfectly balanced between sweet and savory—generously coating crisp vegetables, tofu, tempeh, and lontong (rice cakes). Unlike many places, BonBin’s peanut sauce is made fresh to order, ensuring an unbeatable depth of flavor. With its long history and unwavering commitment to quality, this spot remains a timeless icon of Jakarta’s street food scene.
Kerak Telor
The Dish
Kerak Telor is a cherished Betawi dish originating from Jakarta, renowned for its savory and slightly crispy texture. It is made by frying a mixture of glutinous rice, eggs (traditionally duck eggs), grated coconut, shallots, and a blend of spices including dried shrimp and serundeng (fried coconut). Prepared on a charcoal brazier, the dish is cooked until the edges become crispy and the top is golden. Kerak Telor holds cultural significance as it showcases the culinary heritage of the Betawi people, often enjoyed during festivals and cultural events like Jakarta Fair. Its unique fusion of flavors and traditional preparation method make it a nostalgic favorite among locals and a must-try for visitors.
The Place
A true gem for lovers of Betawi street food, Kerak Telor Bang Dhory offers an authentic taste of Jakarta’s heritage in a lively, traditional setting. Often found near cultural festivals or at Setu Babakan, this humble street stall specializes in kerak telor, a crispy, savory omelet made from glutinous rice, duck egg, and serundeng (spiced grated coconut), cooked over a charcoal fire for an unmistakable smoky aroma. What sets Bang Dhory apart is the perfectly crisp texture of the kerak telor and the generous topping of fried shallots, adding layers of flavor to every bite. For those wanting to experience a true Betawi delicacy prepared the old-fashioned way, this is an unmissable stop
Ketoprak
The Dish
Ketoprak is a beloved street food dish from Jakarta, characterized by its simple yet flavorful composition. It consists of rice vermicelli noodles, tofu, bean sprouts, boiled eggs, and lontong (compressed rice cake), all doused in a fragrant, slightly sweet peanut sauce infused with garlic and kecap manis (sweet soy sauce). The ingredients are typically mixed together and topped with fried shallots and krupuk (crackers) for added texture. Ketoprak embodies the cultural melting pot of Jakarta, combining elements of Javanese and Chinese culinary traditions. Its appeal lies in its balance of textures and flavors, affordability, and the comforting nature of the dish, making it a popular choice among city dwellers for both breakfast and a quick
The Place
Nestled in the vibrant streets of Jakarta, Ketoprak Ciragil offers a charming blend of local authenticity and inviting ambiance, making it a must-visit for food enthusiasts. The eatery pulses with a rustic yet cozy atmosphere where the tantalizing aroma of traditional Indonesian flavors welcomes you in. Their signature dish, Ketoprak, features a delightful mix of rice cakes, tofu, and bean sprouts drizzled with a savory peanut sauce, topped with fried shallots for an irresistible crunch. What sets Ketoprak Ciragil apart is its commitment to freshness and authenticity, ensuring each bite delivers a truly local culinary experience.
Kue Ape
The Dish
Kue Ape is a popular Jakarta street food known for its distinctive shape and delightful texture. It consists of a thin, crispy outer edge with a soft, fluffy center, crafted from a simple batter made of rice flour, sugar, coconut milk, and pandan juice, granting it a subtle green hue and aromatic flavor. Prepared using a specialized small pan called a "wajan," the batter is poured into the hot pan, creating its characteristic crispy rim. Kue Ape holds cultural significance as a nostalgic treat commonly enjoyed at street markets and fairs, beloved for its lightness and the comforting balance of sweetness and coconut fragrance. Its simplicity and unique texture make it a cherished indulgence among locals and visitors alike.
The Place
Kue Ape stalls are a beloved part of Jakarta’s vibrant street food scene, offering one of the city’s most nostalgic and affordable sweet treats. Kue Ape, sometimes called Jakarta’s version of a pancake, features a thin, crispy outer edge with a soft, fluffy center, typically tinged green from pandan extract. These stalls are often small, roadside setups with vendors expertly pouring the batter into shallow pans, skillfully creating the distinct shape that makes Kue Ape so unique.
What makes Kue Ape stalls special is their simplicity—this snack is light, slightly sweet, and perfect for an on-the-go treat. Some vendors offer variations, adding chocolate, cheese, or condensed milk for extra indulgence. Loved by both children and adults, these stalls are a must-visit for anyone wanting a taste of Jakarta’s nostalgic street food culture.
Martabak Manis
The Dish
Martabak Manis, also known as "Terang Bulan," is a popular Jakarta street food known for its fluffy, pancake-like texture and rich fillings. The batter is made from flour, sugar, eggs, yeast, and coconut milk, and it's cooked on a griddle until bubbly and golden. It's traditionally filled with a generous layer of condensed milk, chocolate sprinkles, crushed peanuts, and sometimes cheese, creating a sweet and indulgent treat. This dish holds cultural significance as a beloved comfort food in Jakarta's vibrant nightlife and is often shared among friends and family, symbolizing togetherness. Its rich, customizable flavors and velvety texture make it a beloved snack across all ages.
The Place
A Jakarta icon for indulgent late-night treats, Martabak Pecenongan 43 is renowned for serving some of the city’s most decadent martabak since the 1970s. This lively street-side eatery comes alive in the evenings, drawing crowds eager to savor their legendary martabak manis—a thick, buttery pancake stuffed with generous layers of chocolate, cheese, condensed milk, and crushed peanuts. For savory lovers, their martabak telur, filled with spiced minced meat and crispy on the outside, is equally irresistible. What sets this spot apart is the perfect balance of fluffiness and crispiness in their batter, combined with high-quality, indulgent toppings. If you're craving the ultimate Jakarta-style martabak, this legendary stall is a must-visit.
Mie Ayam
The Dish
Mie Ayam is a beloved Jakarta street food dish consisting of springy wheat noodles topped with succulent diced chicken in a savory soy sauce. Key ingredients include garlic, shallots, soy sauce, and a mix of spices, often served with a side of bok choy and crispy fried shallots. The preparation starts by stir-frying the marinated chicken with aromatics until caramelized, while the noodles are boiled to al dente perfection. Mie Ayam holds cultural significance as a ubiquitous comfort food, reflecting Jakarta's rich history of Chinese culinary influences. Its affordability, rich flavors, and customizable toppings make it a favorite among locals in the bustling cityscape.
The Place
A legendary institution since 1968, Mie Ayam Gondangdia is a must-visit for lovers of classic mie ayam (chicken noodles) in Jakarta. The restaurant’s old-school charm, with its retro tiled floors and spacious, no-fuss seating, evokes a sense of nostalgia, attracting both longtime patrons and curious newcomers. Their signature mie ayam, featuring springy, hand-pulled noodles topped with tender, flavorful chicken in a rich, savory soy-based sauce, is the undisputed star of the menu. What sets this place apart is the perfect texture of the noodles—chewy yet light—and the option to add succulent bakso (meatballs) or pangsit (crispy wontons) for extra indulgence. For an authentic taste of Jakarta’s beloved chicken noodles, this legendary spot never disappoints.
Nasi Campur
The Dish
Nasi Campur, or "mixed rice," is a beloved Jakarta dish featuring steamed rice accompanied by a variety of side dishes that may include grilled or fried chicken, satay, egg, tempeh, vegetables, sambal, and sometimes even Chinese-influenced elements like pork or char siu, especially in non-halal choices. The preparation involves individually cooking each component, such as marinating and grilling meats, frying tofu and tempeh, and simmering vegetables in spices. This dish reflects Jakarta's cultural melting pot, bringing together flavors from various Indonesian ethnic groups and showcasing its rich culinary diversity. Loved for its versatility and flavorful combinations, Nasi Campur offers diners a personalized taste experience with every plate.
The Place
Kopi Es Tak Kie, nestled in the bustling Glodok Chinatown area of Jakarta, offers a nostalgic ambiance reminiscent of Jakarta's past with its modest, no-frills setting that transports you back in time. This iconic coffee shop is renowned for its signature iced coffee, a rich, aromatic blend that pairs perfectly with their traditional snacks like bakpau and kue. What sets Kopi Es Tak Kie apart is its legacy and charm; since 1927, it has been a cherished gathering spot for locals and travelers alike, providing an authentic taste and slice of Jakarta’s cultural heritage.
Nasi Goreng Kambing
The Dish
Nasi Goreng Kambing is a beloved Jakarta dish that features fried rice with succulent goat meat, infused with a rich blend of spices such as garlic, shallots, coriander, and cumin, often enhanced by sweet soy sauce (kecap manis) and spicy sambal. The preparation involves stir-frying the meat until tender, then incorporating pre-cooked rice to absorb the aromatic flavors. A classic street food option, its cultural significance lies in its ability to reflect Jakarta's culinary diversity and preference for bold flavors, making it a comforting and hearty favorite among locals. This dish is loved for its aromatic depth, satisfying texture, and the unique twist of savoring goat meat in a traditional fried rice dish.
The Place
Nasi Goreng Kebon Sirih in Jakarta offers a quintessential street food experience, renowned for its vibrant nighttime ambiance that buzzes with locals and tourists alike. Known for its legendary nasi goreng kambing (fried rice with goat meat), the restaurant stands out due to its aromatic blend of spices and expertly cooked tender meat, cooked over charcoal for an added smoky flavor. This atmospheric dining spot combines quick service with authentic flavors, making it a must-visit for anyone looking to savor the true taste of Jakarta's beloved street food.
Nasi Padang
The Dish
Nasi Padang is a beloved Indonesian dish offering a flavorful array of dishes from the Minangkabau ethnic group of West Sumatra, known for its distinct spices and rich coconut-based sauces. Typically, it features steamed rice accompanied by various side dishes such as rendang (spicy beef stew), ayam pop (fried chicken), and sambal balado (chili sauce), served in small portions. The preparation involves slow-cooking meats and vegetables with a blend of spices like turmeric, lemongrass, and galangal, ensuring deep flavors. Culturally, Nasi Padang embodies the communal Minangkabau feasting style, emphasizing sharing and variety, which resonates with Jakarta's diverse and bustling culinary scene. Its bold, spicy
The Place
Rumah Makan Sederhana in Jakarta offers a warm and inviting ambiance that captures the essence of Indonesian hospitality with its cozy interiors and traditional decor. Renowned for serving authentic Padang cuisine, its standout dishes include the richly flavored Rendang, creamy Gulai Ayam, and the spicy Sambal Ijo. What sets this restaurant apart is its efficient serving style—diners are presented with a variety of dishes to choose from as they comfortably enjoy the bustling yet friendly atmosphere ideal for both locals and tourists seeking a true taste of Indonesia.
Nasi Uduk
The Dish
Nasi Uduk is a beloved Jakarta dish featuring rice cooked in coconut milk infused with lemongrass, pandan leaves, bay leaves, and galangal, giving it a fragrant aroma and rich flavor. Traditionally served with a variety of side dishes like fried chicken, tempeh, boiled eggs, sambal, and crispy shallots, it's a staple of Betawi cuisine that epitomizes Jakarta's rich cultural tapestry. Typically enjoyed for breakfast or as a comforting street food, Nasi Uduk is cherished for its aromatic warmth, offering a snapshot of the city's diverse culinary heritage and communal dining culture.
The Place
A legendary eatery with deep roots in Jakarta’s culinary scene, Nasi Uduk Kebon Kacang is famed for its fragrant, coconut-infused rice served with an array of flavorful side dishes. The bustling, no-frills ambiance reflects its street food heritage, where diners sit at simple tables while the aroma of freshly steamed nasi uduk fills the air. The star of the meal is the nasi uduk, cooked with coconut milk and aromatic spices, paired perfectly with crispy fried chicken, spicy sambal, fried tempeh, and telur balado (spicy egg). What sets this spot apart is its commitment to tradition—each plate is wrapped in banana leaves, enhancing the dish’s aroma and authenticity. Loved for its rich flavors and comforting warmth, this is a must-visit for anyone craving Jakarta’s iconic coconut rice dish.
Nasi Ulam
The Dish
Nasi Ulam is a beloved Jakarta dish consisting of rice mixed with a variety of aromatic herbs, such as daun kemangi (basil) and daun kenikir (cosmos leaves), alongside ingredients like fried peanuts, shredded fried coconut, and sometimes small pieces of tempeh or salted fish for added texture and flavor. The preparation involves cooking the rice and then mixing it with the herbs and other ingredients to infuse a rich, fresh aroma, often served with sambal for added spice. Culturally, Nasi Ulam reflects Jakarta’s rich blend of ethnic influences, making it a staple of the Betawi culinary tradition. It's loved for its refreshing and vibrant flavors, as well as its versatility and ability to be customized based on personal tastes
The Place
A hidden gem for lovers of Betawi cuisine, Nasi Ulam Misdjaya is a humble eatery that has perfected the art of serving nasi ulam, a fragrant rice dish infused with herbs and spices. The casual, no-fuss ambiance lets the food take center stage, attracting both loyal regulars and curious newcomers. Their signature nasi ulam is a delightful mix of rice, shredded dried coconut, fried shallots, and an array of toppings like dendeng (sweet fried beef), fried tempeh, and a dollop of spicy sambal. What sets Misdjaya apart is the perfectly seasoned rice—light yet aromatic—and the well-balanced blend of savory and slightly sweet flavors. For an authentic taste of traditional Betawi comfort food, this spot is a must-visit.
RENDANG
The Dish
Rendang is a richly spiced Indonesian dish originating from the Minangkabau ethnic group, widely celebrated in Jakarta for its deep, aromatic flavors and tender texture. The dish is traditionally made by slow-cooking beef in coconut milk with a complex blend of spices, including ginger, garlic, lemongrass, turmeric, and chilies, until the liquid evaporates, and the meat absorbs the flavors. As a symbol of celebration and hospitality, rendang holds cultural significance during festive occasions and has become beloved in Jakarta for its intense umami taste and melt-in-the-mouth tenderness. The labor-intensive preparation reflects a commitment to preserving culinary heritage, making it a comforting and enduring favorite in the city.
The Place
Medan Baru is a legendary spot in Jakarta for authentic Medanese cuisine, specializing in rich, coconut-laden Padang-style dishes. The unassuming yet bustling eatery exudes a no-frills charm, with stainless steel serving trays brimming with fragrant curries and spicy rendang. Their standout dish is the Gulai Kepala Ikan—a luscious, turmeric-infused fish head curry that’s both aromatic and indulgently creamy. The restaurant's reputation is built on bold flavors, generous portions, and a dining experience that feels like a slice of North Sumatra in the heart of Jakarta. Perfect for those who crave fiery sambals and hearty, spice-driven flavors, Medan Baru remains a must-visit for lovers of Indonesian cuisine.
Rojak
The Dish
Rojak is a beloved Indonesian salad from Jakarta, comprising a vibrant medley of fresh fruits and vegetables like pineapple, cucumber, and jicama, tossed in a rich, tangy-sweet dressing made from palm sugar, tamarind, and chili. This ubiquitous street food is prepared by cutting the produce into bite-sized pieces and skillfully mixing them with toasted peanuts and fried tofu for added texture. Rojak is deeply embedded in Jakarta's multicultural tapestry, reflecting the city's diverse culinary influences, and it's cherished for its bold flavors that offer a refreshing contrast to the tropical heat. Its balance of sweet, sour, salty, and spicy tones captures the essence of Jakarta's dynamic food scene.
The Place
Rojak Bang Shultan, nestled in the vibrant heart of Jakarta, offers an authentic taste of traditional Indonesian street food in a warm and inviting setting. The ambiance is casual yet lively, with colorful decor that reflects Indonesia's rich cultural tapestry. Known for its signature rojak—a flavorful blend of fresh fruits and vegetables tossed in a tangy, spicy peanut sauce—this eatery stands out for its commitment to fresh ingredients and bold flavors. The restaurant’s friendly service and genuine local charm make it a must-visit for anyone looking to experience Jakarta’s culinary scene.
Sate Padang
The Dish
Sate Padang is a popular Jakarta street food, originating from West Sumatra, characterized by succulent skewers of beef, tongue, or offal marinated in a rich blend of turmeric, coriander, and other spices. The skewers are grilled over hot coals, imparting a smoky flavor, and served with a generous dousing of thick, spicy yellow sauce made from rice flour, turmeric, and beef broth. Often accompanied by ketupat (rice cakes), Sate Padang reflects the city's vibrant culinary diversity and is cherished for its bold flavors and hearty texture. Its popularity in Jakarta is driven by its aromatic allure and the comforting warmth it offers, often enjoyed at night markets and street-side stalls.
The Place
Nestled in the lively culinary hub of Pasar Santa, Sate Padang Ajo Ramon is a legendary street food stall that has been delighting locals for decades. The unpretentious setup—simple plastic tables and a smoky open grill—only adds to its charm, drawing long queues of eager diners every evening. Their signature Sate Padang, featuring tender skewers of beef, tongue, or offal drenched in a thick, savory-spiced curry-like sauce, is the star of the show. What makes Ajo Ramon stand out is the irresistibly rich sauce—crafted from a secret blend of Padang spices—and the perfectly grilled meat, which remains juicy with a delightful smoky aroma. If you're after an authentic taste of Padang-style satay in Jakarta, this spot is a must-visit.
SOTO BETAWI
The Dish
Soto Betawi is a rich and aromatic Indonesian soup hailing from Jakarta, distinguished by its creamy broth made from a blend of coconut milk and cow's milk. This comforting dish features tender chunks of beef or offal, potatoes, and sometimes pieces of tomato, all seasoned with a fragrant mix of garlic, shallots, lemongrass, turmeric, and other spices. Topped with crispy shallots and served with a side of lime wedges, emping crackers, and sambal, Soto Betawi offers a perfect balance of savory and spicy flavors. It holds cultural significance as a beloved staple of Jakarta’s lunch and dinner tables, cherished for its warmth and heartiness, which reflect the city's diverse culinary heritage. Its popularity lies in its comforting
The Place
Tucked away in the bustling streets of Jakarta, Soto Betawi Globe H. Oji is a beloved institution for those seeking an authentic taste of Betawi cuisine. The modest, no-frills eatery exudes a warm, old-school charm, where locals and tourists alike gather for a comforting bowl of Soto Betawi—a rich, creamy beef soup infused with coconut milk, aromatic spices, and served with tender chunks of beef or offal. What sets this spot apart is its perfectly balanced broth—flavorful yet not overwhelming—paired with crispy emping crackers and a side of sambal for an extra kick. With decades of history and a reputation for consistently excellent flavors, this humble eatery is a must-visit for those eager to experience Jakarta’s culinary heritage.