It’s not just Indonesian cuisine that is putting Jakarta on the foodie map—the city is a riot of international flavors, as these top tables attest.
1. EMILIE—FRENCH
Featuring décor by the renowned late designer Jaya Ibrahim, Emilie oozes rustic French charm—to accompany a modern fine-dining menu.
The signature French onion soup is a must-order. The delicate chicken boudin blanc with truffle and morsels of al dente barley risotto pairs well with any white wine from the restaurant’s collection.
2. EKA RIA—CHINESE
This iconic century-old Chinese restaurant serves up classic Cantonese cuisine with an Indonesian flair.
Think fried pigeon with spiced salt (burung dara jit-lok-jun), sweet-and-sour gourami, and Indonesian-style frog legs (swikee) with savory butter sauce, sour and salty seasonings, or simply deep-fried.
Their famous dessert, nasi manis, is like no other—a sticky rice cake mixed with Chinese spices and dried fruits, bathed in a fragrant milk and almond broth.
3. SOULFOOD—INDONESIAN
Part Javanese depot (a small traditional restaurant), part Sundanese lesehan, Soulfood has a homely feel, with vintage accessories adorning the walls.
From shredded beef with green chili (daging suwir sambal hijau) to savory and spicy stir-fried kecipir flower, delicious fried chicken with Balinese sambal (ayam gepuk sambal matah) and grilled chicken with red paste (ayam bumbu merah), all of the dishes remind us of hearty, comforting Indonesian home cooking.
4. 1945—INDONESIAN
1945 symbolizes the future of Indonesian fine dining, with traditional dishes presented in a modern but unpretentious way.
5. MAMMA ROSY—ITALIAN
The concept behind Mamma Rosy is humble Italian home cooking, served up in a house rather than in a formal restaurant building.
Try the pillowy gnocchi with sage butter or deep-fried ravioli with aioli as a starter, followed by a plate of one of the most delightful lasagne al pomodoro the capital has to offer.
Homemade sorbet (mango and lemon are delicious) or a classic tiramisu are a perfect antidote to Jakarta’s scorching heat—all made with a mother’s love.
6. AKIRA BACK—JAPANESE
Witness how chef Andri Dionysius creates unusual Japanese dishes in the open kitchen at Akira Back.
The duet of tuna and king oyster mushroom pizza is a must-try, as is the hirame carpaccio served on top of a chilled Himalayan salt block—its natural saltiness delicately penetrates the fish.
There are also more playful dishes like blue crab and yellowtail, topped with a roll of tuna sashimi and cucumber.
Finish with the decadent warm chocolate brownie served inside a coffee cup with rum raisin ice cream, banana foam and a chocolate disc.
7. SEORAK CHUOETANG— KOREAN
There are many Korean restaurants around Jakarta, but nothing quite like Seorak Chuoetang. Unlike your typical Korean barbecue joint, the authentic comfort-food dishes here don’t require a grill at each table.
Jokbal—a pork hock braised in soy sauce and other spices—is huge and the meat outstandingly tender; o-ri hun je is a smoky and flavorful duck dish that melts in the mouth; and a bowl of pork ribs soup (ppyeo da gui hae jang guk) is perfect with its spicy rich broth.
8. MONVIET—VIETNAMESE
Owned by a native Vietnamese, MonViet takes inspiration from street food. The pho preserves the chef’s mother’s recipe: a savory broth with a hint of sweetness and earthiness from cinnamon and star anise.
Bun bo hue is hard to find in Jakarta, but it’s here and even served spicy to satisfy the Indonesian palate.
The house-made chili condiment is the bomb—super-hot yet fragrant, with a hint of dried shrimp. We also love the freshness of the homegrown herbs, which are essential to good Vietnamese cuisine.
9. BENEDICT—BRUNCH
Benedict is arguably the city’s foremost brunch establishment. Longtime chef-friends Fernando Sindu and Ivan Wibowo are like a culinary version of Jerry Bruckheimer and Michael Bay.
The duo sticks to greatly executed, unpretentious comfort food. Their signature ‘egg in a jar’ is popular, as are the pork belly eggs benedict (served with a fried mac-and-cheese patty and herby hollandaise), Korean bowl, and foie gras rice.
