Overview: Indonesian Cuisine in Asia Pacific

Asia Pacific hosts the largest concentration of Indonesian restaurants outside Indonesia itself, with over 200 establishments across 11 countries. This significant presence reflects both geographical proximity and historical migration patterns, particularly in countries like Malaysia, Singapore, and Australia. The Indonesian culinary footprint in this region dates back decades, with early restaurants established by expatriate communities. Our directory covers more than 400 Indonesian restaurants across 8 countries in Asia Pacific, from traditional warung serving home-style cooking to modern establishments offering innovative Indonesian fusion.

Countries in Our Directory

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• Australia (100)
• Brunei Darussalam (41)
• Hong Kong (38)
• Japan (62)
• New Zealand (12)
• Taiwan (73)
• The Philippines (5)
• Singapore (111)

Expanding Soon

• Cambodia
• Israel
• Laos
• Thailand
• United Arab Emirates
• Vietnam

Popular Indonesian Food in Asia Pacific

Indonesian food scene in Asia Pacific features both traditional classics and unique regional adaptations. Here are some dishes commonly found in restaurants across the region:

• Nasi Goreng – Indonesia’s iconic fried rice dish with sweet soy sauce, served with protein, vegetables, and garnished with fried shallots and egg.
• Rendang – Slow-cooked beef in rich coconut milk and spice paste, originating from West Sumatra but popular throughout Indonesia.
• Sate Ayam – Chicken skewers marinated in sweet soy sauce and spices, grilled over charcoal and served with peanut sauce.
• Gado-Gado – Mixed vegetable salad with peanut sauce dressing, often available as a vegetarian option.
• Mie Goreng – Stir-fried noodles with sweet soy sauce, vegetables, and choice of protein.

Cultural Context

The Indonesian diaspora throughout Asia Pacific maintains strong cultural connections through food. Events like Indonesian cultural festivals in Singapore (Gastrobeats), Melbourne (MFW), and Tokyo (Japan-Indonesia Friendship Festival) feature food stalls and cooking demonstrations, while community organisations often host gatherings centred around communal meals. This cultural exchange has influenced local food scenes, with Indonesian ingredients like kecap manis (sweet soy sauce) and sambal (chili paste) becoming increasingly common in Asian fusion cuisine throughout the region.