Indonesia’s Culinary Heritage: 9 Must-Try Foods and Drinks

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The 9 best foods and drinks to try in Indonesia, as highlighted in a 2026 report by Quartz (qz.com), offer a glimpse into the archipelago’s rich culinary traditions. The article, based on interviews with local chefs, food historians, and tourism officials, identifies iconic dishes and beverages that reflect Indonesia’s regional diversity and cultural heritage.

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Nasi Goreng: The Nation’s Staple
Nasi Goreng, or fried rice, is a ubiquitous dish across Indonesia, often considered the country’s national food. According to the report, its popularity stems from its adaptability—chefs frequently incorporate local ingredients like shrimp, egg, and kecap manis (sweet soy sauce). “It’s a dish that tells the story of Indonesia’s colonial history and its fusion of Chinese, Javanese, and Malay influences,” said Dr. Siti Nurhaliza, a food historian at the University of Indonesia.

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Satay: Grilled Skewers with Regional Flair
Satay, skewered and grilled meat served with a peanut sauce, varies by region. In Java, it is often made with chicken or beef, while in Sumatra, pork or goat is common. The report notes that the dish’s versatility has made it a staple at street food stalls and high-end restaurants alike. “Satay is more than food—it’s a social ritual,” said Iwan Prasetyo, a Jakarta-based chef.

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Rendang: Slow-Cooked Culinary Mastery
Rendang, a slow-cooked meat dish simmered in coconut milk and spices, is a symbol of Indonesian hospitality. The article emphasizes its significance in ceremonies and festivals. “Rendang can take hours to prepare, but the result is a dish that’s deeply flavorful and culturally resonant,” said Teguh Wibowo, a food writer for Jakarta Post.

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Bakso: Meatball Soup with a National Following
Bakso, a meatball soup, is another beloved dish. The report highlights its presence in markets and hawker centers, noting that variations include chicken, beef, or even seafood. “Bakso is the comfort food of Indonesia,” said Maria Suryani, a food blogger. “It’s simple, hearty, and always satisfying.”

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Es Teh Manis: The Iced Tea That Defines a Nation
Indonesians’ love for sweet iced tea, or es teh manis, is well-documented. The article describes it as a daily staple, often served in glass cups with condensed milk. “It’s not just a drink—it’s a cultural phenomenon,” said Arifin Rahman, a beverage expert. “You’ll find it in every corner of the country, from bustling cities to remote villages.”

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Sate Lilit: A Balinese Specialty
Sate lilit, a Balinese dish made from minced meat wrapped around skewers, is less widely known but gaining international attention. The report credits its unique texture and flavor to the use of lemongrass and turmeric. “Sate lilit is a testament to Bali’s culinary creativity,” said Putu Arya, a local chef.

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Gado-Gado: The Vegetarian Plate of Indonesia
Gado-gado, a vegetable salad with a peanut sauce, is a popular vegetarian option. The article notes its nutritional value and role in Indonesian cuisine. “It’s a dish that showcases the country’s abundance of fresh produce,” said Dr. Lina Wijaya, a nutritionist.

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Bubur Ayam: Chicken Porridge for the Soul
Bubur ayam, a savory chicken porridge, is a traditional breakfast dish. The report describes its creamy texture and aromatic spices, often served with crispy fried onions. “It’s a dish that brings families together in the morning,” said Sari Permata, a home cook.

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Bajigur: A Warm Drink with a Rich History
Bajigur, a spiced ginger drink, is a traditional beverage from West Java. The article highlights its warming properties and historical significance. “Bajigur is more than a drink—it’s a symbol of Javanese heritage,” said Rudi Suryadi, a cultural researcher.

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The report underscores how Indonesia’s culinary landscape is shaped by its geography, history, and local traditions. Each dish and drink not only satisfies hunger but also connects people to their cultural roots. As the article concludes, “Exploring these foods is like tasting the soul of Indonesia.”