otak-otak, Oegstgeest

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

Grilled fish cake from Palembang.

15 restaurants in this story

Nona ManisRestaurantIntimate dining room with prix-fixe menu.
otak-otakRestaurantGrilled fish cake from Palembang.
kerang sambal matahRestaurantRaw oysters with Balinese chile relish.
ikan woku belangaRestaurantMinahasa-style fish with lemon basil.
terong cabe hijauRestaurantEggplant stuffed with tempeh in coconut sauce.
Elsewhere
rijsttafelRestaurantThe NetherlandsCommunal spread of rice with small Indonesian dishes.
Toko Iboe TjilikFast foodLeiden, The NetherlandsRestaurant run by Roesdi and Lubis since 1999.
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.

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