Looking for Indonesian places?

Founded in July 2021 by Indonesian entrepreneur Edy Ongkowijaya as a brand off-shoot, this concept offers a straightforward down-to-earth focused menu for casual everyday heartland dining.
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On a plate resembling a traditional woven basket, there's fluffy soft steamed white rice with grainy earthy sweet flavour, juicy crunchy vegetables (lettuce, cucumber, cherry tomato) with vegetal sweet flavour, spongy soft deep-fried tofu bean curd with grainy earthy savoury flavour, firm dense tempeh / fermented soy bean cake with nutty earthy salty flavour, and a choice of 1 of 5 levels of sambal. I usually default to the sambal terasi / pounded fermented shrimp chili paste of level 3, with its sharp sour tangy zesty spice flavour.
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The marinated deep-fried and smashed chicken thigh with drumstick is well-executed, with a tender moist interior and crispy crunchy exterior, carrying meaty salty savoury sweet spice flavour, enhanced with crispy fritter bits. The marinated deep-fried and smashed pomfret fish is well-executed, with a tender flaky interior and crispy crunchy exterior, carrying sweet salty savoury spice flavour, enhanced with crispy fritter bits. The variation with a pairing of Indomie instant noodles (instead of white rice) is very popular too.
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Nasi Penyet
The Penyet Company
@ Admiralty Place, 678A Woodlands Avenue 6 #01-31
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More details:
https://ivanteh-runningman.blogspot.com/2026/08/best-of-singapore-hawkers-nasi-penyet-ayam-ikan.html

Founded in September 2017 by wife-and-husband team of Wahyu Ning and Abang Batman, this humble hawker stall is lauded for their authentic Indonesian dishes and fresh hand-made sambal terasi / pounded fermented shrimp chili paste, chunky coarse in texture with mild sour tangy zesty spice flavour. Spot the display of Batman collectibles here!.
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Each order features fluffy soft steamed white rice with grainy earthy sweet flavour, juicy crunchy cucumber with vegetal sweet flavour, spongy soft deep-fried tofu bean curd with grainy earthy savoury flavour, and the house-made sambal terasi / pounded fermented shrimp chili paste.
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The marinated deep-fried and smashed chicken thigh with drumstick is done well with a tender chewy texture and meaty salty savoury sweet spice flavour. The marinated deep-fried and smashed pomfret fish is done well with a firm flaky texture and sweet salty savoury spice flavour. A mountain of light crispy crunchy fritter bits lends addictive savoury salty spice flavour. On the side is a full-flavoured spiced chicken soup, thin and oily with meaty salty savoury spice herbal flavour.
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Nasi Penyet
Impian Wahyu
@ 462 Crawford Lane #01-29
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More details:
https://ivanteh-runningman.blogspot.com/2026/08/best-of-singapore-hawkers-nasi-penyet-ayam-ikan.html

Founded in 2005 by Indonesian entrepreneur Edy Ongkowijaya, this up-market mid-range restaurant offers a tasty range of authentic and consistently well-executed Indonesian dishes.
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Their marinated deep-fried and smashed chicken (either thigh with drumstick or chicken breast) is moist and chewy inside, crispy outside, with meaty sweet savoury salty spice flavour. Their marinated deep-fried and smashed pomfret fish is tender and flaky inside, crispy outside, with sweet savoury salty spice flavour. Both are garnished with crispy fritter bits, lending a satisfying crunch with added salty savoury flavour.
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Each meal is served with fluffy moist steamed white rice with grainy earthy sweet flavour, juicy crunchy vegetables (lettuce, cucumber) with vegetal sweet flavour, spongy soft deep-fried tofu bean curd with grainy earthy savoury flavour, light crispy krupuk / keropok / deep-fried tapioca crackers in hues of white red green yellow with savoury spice flavour (hinting of garlic), and a chunky coarse sambal terasi / pounded fermented shrimp chili paste with sharp sour tangy zesty spice flavour.
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Nasi Penyet
Dapur Penyet
@ The Centrepoint, 176 Orchard Road #01-59
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More details:
https://ivanteh-runningman.blogspot.com/2026/08/best-of-singapore-hawkers-nasi-penyet-ayam-ikan.html

Founded in 2009 by Indonesian entrepreneur Edy Ongkowijaya, this casual dining Singaporean eatery has expanded globally to 5 countries. They are best known for their 9 increasingly spicy levels of sambal, and their wide variety of chicken, beef, fish, and duck dishes.
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Their meals are served with fluffy moist steamed white rice with grainy earthy sweet flavour, juicy crunchy vegetables (cherry tomato, cucumber) with vegetal sweet flavour, spongy soft deep-fried tofu bean curd with grainy earthy savoury flavour, firm dense tempeh / fermented soy bean cake with nutty earthy savoury flavour, and a choice of 1 of 9 levels of sambal. I usually default to the sambal terasi / pounded fermented shrimp chili paste of level 3, with its sharp sour tangy zesty spice flavour.
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Their marinated deep-fried and smashed chicken thigh with drumstick is juicy and tender with meaty savoury salty spice flavour. Their marinated deep-fried and smashed tilapia fish is tender and flaky with salty savoury spice flavour. They offer complementary stewed vegetables soup, with soft tender cabbage and carrots within, carrying vegetal sweet spice flavour.
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Nasi Penyet
D'Penyetz
@ Jem, 50 Jurong Gateway Road #05-02
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More details:
https://ivanteh-runningman.blogspot.com/2026/08/best-of-singapore-hawkers-nasi-penyet-ayam-ikan.html

Established in 1998 in Batam, Riau Islands, Indonesia, by Ibu Ruth, this family-owned restaurant brand arrived in Singapore in 2004. Born out of a dream the founder had during a period of uncertainty in her life, where she dreamed of serving her signature smashed fried chicken with a fiery sambal and sides, this brand is largely credited with popularising this dish in Singapore.
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Made according to closely-guarded recipes featuring a house bumbu / spice blend, the marinated deep-fried and smashed chicken thigh with drumstick is tender chewy with meaty savoury salty spice flavour, while the marinated deep-fried and smashed pomfret fish is tender flaky with sweet savoury salty spice flavour. The spongy soft deep-fried tofu bean curd has grainy earthy savoury flavour, while the firm dense tempeh / fermented soy bean cake has nutty earthy savoury flavour.
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Accompanied with sticky soft steamed white rice with grainy earthy sweet flavour, crunchy crisp vegetables (cucumber, cabbage, water spinach leaves) with vegetal sweet flavour, and a chunky coarse sambal terasi / pounded fermented shrimp chili paste with mild sour tangy zesty spice flavour. The crumbly bits of fritters sprinkled over lend a satisfying crunch.
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Nasi Penyet
Ayam Penyet Ria
@ Lucky Plaza, 304 Orchard Road #04-25
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More details:
https://ivanteh-runningman.blogspot.com/2026/08/best-of-singapore-hawkers-nasi-penyet-ayam-ikan.html

Established in August 2009 by the family of Bahar Riand Passa, this brand has grown to 12 outlets and introduced tech-enabled cloud kitchen operations. They are known for their no-frills ambience, friendly service, and tasty food that is reasonably priced.
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Their meals are accompanied by sticky soft steamed white rice with grainy earthy sweet flavour, crunchy juicy vegetables (cabbage, cucumber, tomato) with vegetal sweet flavour, a chunky coarse sambal terasi / pounded fermented shrimp chili paste with unusually mild sour tangy zesty spice flavour, and sticky thick kecap manis / dark sweet soy sauce with sweet savoury earthy flavour.
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Their marinated deep-fried and smashed chicken thigh with drumstick has a tender gentle chew to texture and meaty savoury salty spice flavour. Their marinated deep-fried and smashed dancing tilapia fish is beautifully presented with a flaky tender chew to texture and sweet savoury salty spice flavour. The deep-fried tofu bean curd is soft and spongy in texture with grainy earthy savoury flavour, while the tempeh / fermented soy bean cake is firm and dense in texture with nutty earthy savoury flavour.
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Nasi Penyet
Ayam Penyet President
@ Lucky Plaza, 304 Orchard Road #03-36
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More details:
https://ivanteh-runningman.blogspot.com/2026/08/best-of-singapore-hawkers-nasi-penyet-ayam-ikan.html

Founded in the early 1980s by Madam Zulbaidah Binte Marlian (youngest daughter of Haji Marlian Bin Athar "Bagindo Marlian" and Hajjah Rosemah Binte Mailu) and her husband Mohamad Zin Bin Harun, this heritage brand is probably the most successful in the Nasi Padang family business, with quality being managed consistently through a central kitchen, offering about 70 dishes daily.
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Today, their children Mohamad Ariff Bin Mohamed Zin, Nur Syahidah Binte Mohamed Zin, and Mohamad Hazmi Bin Mohamad Zin, are taking their family business forward. Their core dishes are widely celebrated, and the buzzing communal dining ambience lends well for large groups and families.
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Nasi Padang
Rumah Makan Minang
@ 18 Kandahar Street
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Incorporated in May 2009 by Madam Indah but originally founded as a canteen in the Indonesian embassy of Singapore in 2006, this casual restaurant brand specialises in East Javanese cuisine. The philosophy involves the use of fresh ingredients and spices to create complex and layered flavours in dishes.
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Their signature platters are a showcase of culinary flavours and textures, each component being consistently well-executed. Built around fragrant rice infused with turmeric, the freshness of the accompaniments and the richness of ingredients are a filling spread, although their variety is the smallest, with about 7 dishes available daily for their signature rice platters. Of particular note, they make 3 different peanut gravies here.
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Nasi Padang
Pondok Jawa Timur
@ Far East Plaza, 14 Scotts Road #05-22
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Founded in February 2007 by Madam Silin Wahyuningsih, this casual eatery concept of the group offers about 30 varieties of dishes daily, blending traditional and modern, balancing premium with cost-effectiveness.
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Their hearty and spice‑forward dishes are built around robust slow-cooked and layered flavours, with contrasting textures and aromatic herbs and spices. The style reflects a comforting richness that that prioritises taste and warmth.
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Nasi Padang
Padang Lezat By Java Kitchen
@ Northpoint City, 930 Yishun Avenue 2 #B2-12
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Established in August 1997 by Madam Mahiran Binte Abdul Rahman and named after her mother, this family-owned casual dining restaurant has placed on the 2023 Michelin Bib Gourmand list, and offers about 50 varieties of dishes daily from a master list of about 100 dishes.
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Their dishes are characterised by warm full-bodied flavours, built from slow-cooked bases and richly seasoned gravies, with an emphasis on traditional kampung-style preparation that highlights depth rather than heat. Their generous use of spices and aromatic complexity evoke memories of rustic homely cooking.
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Nasi Padang
Hajah Maimunah (HJH) Restaurant & Catering Private Limited
@ 11 Jalan Pisang
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More details:
https://ivanteh-runningman.blogspot.com/2026/07/best-of-singapore-hawkers-nasi-padang.html

Excellent Indonesian dishes and drinks at reasonable prices, with scrumptious sambal and nice staff - what more can you ask for, unless you don’t like Indonesian food?

Established in December 2017 by husband-wife team Noorman Mubarak and Puti Andam Dewi Henry, this stall grew to over 25 outlets across Singapore within 8 years. They are known for blending the classic Malay dish with Indonesian Lombok-style cooking.
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The signature Lombok-style taliwang sauce features fresh red chillies, tamarind juice, candlenuts, minced garlic, belacan / fermented shrimp paste, and shallots, slow-cooked over 2 hours, resulting in a chunky gloopy texture with smoky sour tangy sweet savoury spicy herbal flavour. Served over a banana leaf, their coconut rice is fragrant and sticky moist, with grainy earthy floral milky sweet nutty flavour. The cucumber slices are juicy with vegetal sweet flavour, while the crunchy firm deep-fried ikan bilis / anchovies with roasted peanuts have a fishy savoury salty earthy nutty flavour.
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The light soft sunny side up chicken egg holds eggy sweet savoury flavour, while the pliant soft otak-otak / otah / spiced mackerel fish paste carries fishy savoury spice flavour. The deep-fried chicken wing is golden-brown, crisp outside and tender inside, carrying meaty savoury salty spice flavour.
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Nasi Lemak
Nasi Lemak Ayam Taliwang
@ Yishun Park Hawker Centre, 51 Yishun Avenue 11 #01-33
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More details:
https://ivanteh-runningman.blogspot.com/2026/02/best-of-singapore-hawkers-nasi-lemak.html