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Toko Iboe Tjilik

Fast food·LeidenMentioned by Smithsonian Magazine

In the coverage1 story

Smithsonian MagazineJul 30

A New Generation of Chefs Reimagines Indonesian Cuisine in the Netherlands to Tell the Stories of Its Origins

The shift reflects a larger cultural moment, with chefs asking whether the cuisine should remain tied to colonial nostalgia or evolve into a reflection of modern Indonesian identity

Restaurant run by Roesdi and Lubis since 1999.

15 restaurants in this story
  • Toko Iboe TjilikFast foodRestaurant run by Roesdi and Lubis since 1999.
  • Elsewhere
  • Nona ManisRestaurantOegstgeest, The NetherlandsIntimate dining room with prix-fixe menu.
  • otak-otakRestaurantOegstgeest, The NetherlandsGrilled fish cake from Palembang.
  • kerang sambal matahRestaurantOegstgeest, The NetherlandsRaw oysters with Balinese chile relish.
  • ikan woku belangaRestaurantOegstgeest, The NetherlandsMinahasa-style fish with lemon basil.
  • terong cabe hijauRestaurantOegstgeest, The NetherlandsEggplant stuffed with tempeh in coconut sauce.
  • rijsttafelRestaurantThe NetherlandsCommunal spread of rice with small Indonesian dishes.
  • Kokkie LondoRestaurantHaarlem, The NetherlandsWarung serving home-cooked Javanese food.
  • nasi campurRestaurantHaarlem, The NetherlandsMixed rice dish, harmoniously balanced on a single plate.
  • Koki PutihRestaurantAmsterdam, The NetherlandsPop-up prioritizing Indonesian techniques with local products.
  • lemperRestaurantAmsterdam, The NetherlandsChicken-stuffed coconut rice dumpling.
  • atjar tjampoerRestaurantAmsterdam, The NetherlandsPickled vegetables sorbet.
  • rendang pieRestaurantAmsterdam, The NetherlandsBeef curry pie.
  • rawonRestaurantAmsterdam, The NetherlandsBeef stew flavored with kluwek.
  • ikan goreng with sambal tomatRestaurantAmsterdam, The NetherlandsFried fish with tomato sambal.
Read the full piece at Smithsonian Magazine →
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