PAID CONTENT FOR WONDERFUL INDONESIA
PAID CONTENT FOR
Wonderful Indonesia INDONESIA & UK
At sunrise in a Javanese village, the market comes alive with colour and movement. Mounds of turmeric glow gold, woven baskets spill over with bright red chillies and burlap sacks of soybeans wait to become the tempeh that has nourished communities for generations. These early-morning rituals reveal more than the rhythm of daily life, they reflect a culinary tradition deeply rooted in Indonesia: food that moves from farm to table. Across the archipelago, geography shapes both
flavour and identity. Java’s volcanic soil nurtures rice, cassava and taro, while Sumatra yields bananas, coconut and tropical fruits. In the eastern islands, corn and hardy tubers sustain local diets. Soybeans, the base of tofu and tempeh, remain an essential ingredient from west to east. Long before the world embraced plant-based cuisine, Indonesian cooks were transforming humble crops into vibrant, nourishing dishes. Tofu becomes crisp tahu goreng (fried tofu), young jackfruit simmers into gudeg (sweet stew) and kitchens fill with the warm perfume of cloves, nutmeg and cinnamon — spices once sought by traders across the globe.
Today, this heritage is finding new momentum
abroad. In the UK, Indonesian chefs and restaurants are introducing these flavours to wider audiences and reimagining classic recipes. In central London, restaurants such as Toba, Bali Bali, Warung Nusantara and Triple Hot Spicy serve generous vegetarian plates layered with spice. In north London, Bali Satay House and Madura Kitchen showcase regional favourites, while Ngopi UK draws enthusiasts in east London. In northwest London, Pino’s Warung has become a community anchor, and just outside the capital, Kelapa Gading in Beckenham offers a new window into the archipelago’s food culture. Among many Indonesian culinary figures in the UK, chefs Petty Elliott and Rahel Stephanie are prominent voices, teaching and elevating Indonesian cuisine. What began in village kitchens is now celebrated
on global menus. Tempeh, tofu, jackfruit and ancestral spice blends, once everyday staples, are stepping confidently into the spotlight, affirming Indonesia’s place in the world’s evolving plant- based landscape.
DON’T MISS Sit down to a farm-to-table feast in Bali, where plant-based flavours meet ancient spice traditions
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KEY FEATURES • Restaurants & cafes in the UK & Indonesia
• Village markets & farm-to-table spaces
• Culinary schools & community kitchens
• Eco-farms & agrotourism sites
KEY ACTIVITIES • Indonesian food culinary classes • Farm-to-table harvesting experiences
• Traditional market visits • Spice journey tastings & explorations
GET IN TOUCH
indonesia.travel/gb/en info@kemenparekraf.go.id contact@indonesianembassy.org.uk Instagram.com/wonderfulindonesia
Instagram.com/indonesiainlondon
IMAGES: WONDERFUL INDONESIA; TOBA LONDON
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