The first thing I ate in Indonesia that properly changed my mind about food was not in a restaurant. It was a plastic stool outside a petrol station in Yogyakarta, close to midnight, where a woman ladled gudeg out of a clay pot that had clearly been simmering since the afternoon. Jackfruit stewed for hours in palm sugar and coconut milk, a piece of chicken the colour of strong tea, a boiled egg, a smear of fiery sambal krecek on the side. It cost almost nothing, the stool wobbled, and I have been trying to describe that taste ever since. This guide is my attempt to put the whole country on one table for you, with the dishes that deserve a place on your list, the regional logic behind them, and the practical details nobody tells you until you are already hungry and slightly lost.
It replaces an older and much thinner page on the same subject. Indonesia stretches across more than seventeen thousand islands and hundreds of ethnic groups, and the food changes every time you cross a strait. Padang cooking is rich and chilli-forward. Javanese cooking leans sweet. Balinese cooking is built on spice pastes, fresh herbs and a great deal of pork. Manadonese food brings the fire. Trying to summarise all that with a list of five dishes does it no favours, so I have organised this around how people actually eat: what to order at breakfast, what to look for from street carts, which regional cuisines are worth a detour, what to drink, and how to avoid the stomach trouble that ruins a trip.
A note on prices. Any figure with an S$ sign in this article is a live starting price taken from our own product pages. Everything else, such as what a plate of nasi campur costs at a roadside stall, is a rough guide that shifts with the town and the year, so treat it as an orientation rather than a promise.
How to think about Indonesian food before you land
Most visitors arrive with a short list: nasi goreng, satay, perhaps rendang because it once topped a famous ranking of the world's tastiest dishes. Those are fine places to start, but they are the postcard version. Real Indonesian eating is organised around rice, which is the centre of the meal, and everything else is called lauk, the things you eat with rice. A plate usually means a mound of steamed rice plus some combination of fried chicken or fish, a vegetable, something fermented such as tempeh, a boiled egg, and above all a sambal. Sambal is not a sauce in the Western sense. It is a family of chilli relishes, from raw and bright to dark and caramelised, and every household and every stall guards its own.
Three flavour ideas run through nearly everything. The first is sweet soy, kecap manis, a thick dark syrup that coats grilled meat and fried rice. The second is the spice paste called bumbu, ground from shallot, garlic, ginger, galangal, turmeric, lemongrass and chilli, which is the base of most curries and stews. The third is a sour or fresh note added at the end: a squeeze of lime, a handful of basil, or a scatter of crisp fried shallots. If you taste a dish and it feels flat, there is almost always a lime wedge or a sambal nearby to fix it.
Religion shapes the menu too. Most of the country is Muslim, so halal food is the default in Java, Sumatra and most cities, and pork is easy to avoid there. Bali is mostly Hindu and is the place for pork dishes. Parts of North Sulawesi and the Batak highlands of Sumatra are largely Christian and eat pork and even dog in some villages, which you will not stumble into by accident in a tourist area. If you eat halal, you will be well looked after almost everywhere except parts of Bali and the eastern islands, where you should ask.
The ten dishes I would put on every first-timer's list
If you have only a week, these are the ones that give you the widest picture of what the country can do. I have kept the explanations short and honest, because several of them are not what people expect.
| Dish | What it actually is | Where it shines | Heat level |
|---|---|---|---|
| Nasi goreng | Fried rice with sweet soy, shallot and chilli, usually with a fried egg on top and crackers on the side | Everywhere; the best are cooked over a roaring flame by a street cart at night | Mild to medium |
| Rendang | Beef slow-cooked in coconut milk and spices until the liquid disappears and the meat turns dark and almost dry | Padang restaurants and West Sumatra | Medium |
| Sate (satay) | Skewers grilled over charcoal; chicken with peanut sauce in Java, minced fish or pork in Bali, goat in Madura | Street carts, evening markets | Mild |
| Soto | A fragrant soup with turmeric broth, rice or noodles and shredded chicken or beef; every region has its own version | Breakfast or lunch, any town | Mild |
| Gado-gado | Blanched vegetables, tofu, egg and rice cake under a thick peanut dressing | Jakarta, Bandung, warung everywhere | Mild to medium |
| Bakso | Beef or fish meatballs in clear broth with noodles, fried shallots and a spoon of sambal | Pushcarts that ring a bell as they pass | Mild |
| Nasi padang | A spread of a dozen small dishes placed on your table, and you pay only for what you touch | Padang restaurants, found across the whole country | Medium to hot |
| Babi guling | Spit-roasted suckling pig stuffed with spices, served with rice, crackling and lawar | Bali, mostly lunchtime | Medium |
| Ayam betutu | Chicken or duck rubbed in Balinese spice paste, wrapped and slow-cooked for hours | Bali, sometimes needs ordering a day ahead | Medium |
| Gudeg | Young jackfruit stewed with palm sugar and coconut milk until sweet and soft | Yogyakarta | Mild (sweet) |
Look at the last column and notice how many of these are not especially hot. Indonesian food has a reputation for fire that is only half deserved. The chilli is usually on the side, in the sambal, and you decide how much to add. That makes the country much easier for families with young children than people assume. The one exception is the Minangkabau cooking of Padang and the cuisine of North Sulawesi, where the heat is built into the dish.
Rice, the quiet centre of every meal
Before going any further I should say something about rice, because visitors tend to treat it as the plain thing beside the interesting thing. In Indonesia it is the other way round. The word for rice and the word for meal are nearly the same thing, and the question people ask after a long day is whether you have eaten rice yet, not whether you have eaten. Nasi uduk is rice steamed in coconut milk with lemongrass and bay leaf, and it is the classic Jakarta breakfast. Nasi kuning is turmeric rice shaped into a cone for celebrations. Nasi liwet from West Java is cooked directly with stock and spices, then served on a banana leaf for a communal feast. Ketupat and lontong are rice compressed into dense cakes inside woven palm leaf or banana leaf, and they appear in soup and satay.
When you are choosing a stall, watch what the locals do with the rice. If a vendor has a big pot constantly steaming and customers go back for seconds, that is a good sign. If the rice sits cold in a tray, walk on. It sounds trivial, but I have found it more reliable than any online review.
Eating in Bali: spice pastes, pork and the sunset dinner
Bali is where most Singapore travellers begin, and it has the most developed food scene in the country, which can be both a blessing and a trap. The tourist strips of Kuta, Seminyak and Canggu are full of cafés selling smashed avocado, which is fine, but they will not teach you much about Indonesian cooking. The good meals tend to be small and unglamorous.
Start with babi guling. Look for a family warung with a hand-written sign and a queue of motorbikes outside around midday, because the pig is roasted in the morning and is often finished by two. You will get a plate of rice with sliced pork, a piece of crackling, a spoonful of urab vegetables, sausage and a fierce sambal matah made from raw shallot, lemongrass and chilli. It is a plate you will remember. If you do not eat pork, ayam betutu gives you a similar spice-paste experience, and bebek betutu, the duck version, is richer still.
Seafood is the other Balinese highlight, and the classic setting is Jimbaran Bay, where tables are set on the sand and fish is grilled over coconut husk while the sun goes down. It is touristy, and I will not pretend otherwise, but the combination of grilled snapper, rice, water spinach and a cold drink with your feet in the sand works every time. A set dinner such as the Seafood Dinner in Jimbaran by New Dewata starts from S$6.61 on our site and comes with live music, which is an easy way to see how the format works without having to haggle over the price of a whole fish.
For something less staged, go after dark to a night market. The Badung night market in Denpasar is where Balinese families actually eat, and the stalls sell everything from satay lilit, minced fish wrapped around lemongrass sticks, to bubur, sweet and savoury porridges, to fried bananas. If you would rather not navigate it alone, the Bali evening street food guided tour (from S$46.24) walks you from Sanur Beach to the market with someone who knows what each stall is famous for. I recommend a guide on your first evening in Bali precisely because the best dishes are rarely labelled in English.
A third Balinese option is eating on the water. The Sailorman Dinner Cruise (from S$15.26) sails on a traditional wooden phinisi and serves dinner with a show, so it suits couples and groups who want a slower evening than a market allows. It is a set menu and the food is more resort than village, so go for the atmosphere and not because you are chasing authenticity.
Sumatra, Padang and the case for rendang
Rendang deserves a longer explanation than most guidebooks give it. It comes from the Minangkabau people of West Sumatra, who traditionally cooked it for ceremonies and for long journeys because the slow reduction with coconut milk and spices preserves the meat for days without refrigeration. The real thing is not a curry with gravy. It is a dark, almost dry, intensely savoury mass of beef in which every fibre has taken on the flavour of galangal, lemongrass, kaffir lime leaf and turmeric leaf. Done well, it takes four to six hours of stirring.
The best way to eat it is at a Padang restaurant, which you will find on practically every street in the country. You sit down and, before you order anything, waiters arrive with a stack of small plates balanced up their arms and set perhaps a dozen dishes in front of you: rendang, curried jackfruit, fried liver, fish in green chilli, cassava leaves, a fried egg in chilli sauce. You eat what you want and the waiter counts the dishes you touched at the end. It looks extravagant but it is among the cheapest and most varied meals you can have, and it is also a fine way to try a lot of things when you cannot read the menu.
| Padang dish to try | Why it is worth ordering | Warning |
|---|---|---|
| Rendang daging | The benchmark; dry, dark and deeply spiced | Can be tough in lower-quality shops; ask for the fresher pot |
| Gulai tunjang | Beef tendon in a rich yellow coconut curry, silky and soft | Very rich; share it |
| Ayam pop | Chicken poached then fried lightly, served with a spicy sauce on the side | Looks pale and plain, tastes of ginger and garlic |
| Dendeng balado | Thin crisp beef covered in a red chilli relish | Hot and salty; balance with rice |
| Daun singkong | Boiled cassava leaves, slightly bitter and a good contrast to the heavy dishes | Order it every time |
A quick practical point: because the dishes sit out, check that the restaurant is busy. A full dining room means a fast turnover, which means the food has just been cooked. A near-empty one at two in the afternoon is a gamble.
Java: sweet, soft and slow
Central Java and Yogyakarta have a reputation for sweet food, and it is true, but sweetness here is balanced by salt, fermentation and a lot of coconut. I find Javanese food the most comforting in the country. Gudeg, which opened this article, is the signature, and it comes in a dry version for takeaway and a wet one for eating on the spot. Eat it for breakfast with a cup of sweet tea.
East of Yogyakarta, the cooking gets saltier and spicier. Rawon, a black beef soup coloured by the keluak nut, is a Surabaya speciality that looks dark and alarming and tastes of earth and tamarind. Rujak cingur, a salad of vegetables and cow's nose with a thick petis shrimp-paste dressing, is the kind of dish that divides a table, so order it for the group rather than just yourself. Tahu campur, tofu in a beef broth with lentho and crackers, is gentler.
Jakarta is a different case. It is a capital of more than ten million people, and its cooking is a layered mixture of Betawi, Chinese, Arab and Dutch influences. Soto betawi is a milky, coconut-based beef soup. Kerak telor is a street omelette made with sticky rice, duck egg and dried shrimp, cooked upside down over charcoal. Nasi uduk and ketoprak are everyday breakfast fuel. If you have a day free and want to combine a meal with something to do, the Gondola Ancol ride (from S$4.23) lifts you over the Ancol waterfront, and there are plenty of seafood and snack stalls around the park afterwards. Bandung, three hours away by road, has a cooler climate and is known for batagor, fried fish dumplings with peanut sauce, and for its dessert culture.
A day of eating in Ubud
Ubud is the place to do a slow food day, and it makes a good base because the town is walkable, the rice fields are close, and most of the sights double as meal stops. I would build a day around three meals and two short activities.
Begin with a Balinese breakfast of bubur ayam or nasi campur at a roadside warung. Nasi campur in Bali is a small mound of rice surrounded by tiny portions of shredded chicken, pork, tempeh, a vegetable, a peanut, a crisp and a little sambal. It costs very little and every stall does it differently. After breakfast, walk to the Sacred Monkey Forest Sanctuary, where more than a thousand macaques live among old temples and banyan roots. Our Monkey Forest ticket with transfer (from S$33.00) handles the entry and the ride, and a visit takes about one to two hours. Keep snacks and loose sunglasses well out of sight, because the monkeys have studied tourists for generations and know where the fruit is.
For lunch, find a warung that serves lawar, a mixture of finely chopped vegetables, coconut and spiced meat. Some versions are made with raw blood and are best left to adventurous eaters, but the plain vegetable lawar is excellent. In the afternoon, you can stretch your legs among the terraces north of town or cool off with an es campur, a bowl of shaved ice with jelly, avocado, coconut and condensed milk. Dinner can be anything from a family-run restaurant serving duck to an upscale tasting menu that reinterprets Balinese ingredients. Ubud has plenty of both, and the contrast is part of its charm.
If you want to get out to the north coast for a day of waterfalls and then eat on the way back, the Sekumpul Waterfall tour by volcano jeep (from S$52.43) is a full day of about eight to ten hours. Sekumpul is one of the most dramatic waterfalls on the island, and there are simple warung near the car park where you can eat nasi campur or fried noodles before the long drive home.
Street food: how to do it and stay well
Everyone worries about the stomach, and with reason. I have been sick in Indonesia exactly once in many visits, after a cold salad with unwashed leaves in a rural village, and I recognised my mistake the moment I ate it. A few rules have served me well, and they are not complicated.
| Rule | Why it works |
|---|---|
| Eat where it is busy and cooked to order | High turnover means fresh ingredients and hot food; a hot wok kills most trouble |
| Prefer food served steaming hot | Heat is your best protection; be wary of anything lukewarm that has been sitting out |
| Skip raw salad and ice in remote areas | Raw leaves are washed in tap water; in a big hotel or a busy restaurant ice is usually made from filtered water, in a small village it may not be |
| Drink bottled or boiled water | Tap water is not drinkable in Indonesia; check the seal on the bottle |
| Carry tissues, hand sanitiser and basic medication | Many warung do not have hand-washing facilities; oral rehydration salts are cheap and worth packing |
| Start gently if your stomach is sensitive | Give yourself two days of milder food before diving into the chilli |
Beyond hygiene, a handful of habits make street eating smoother. Carry small notes, since many vendors cannot change a large bill. Eat with your right hand if you are eating with your hands, as the left hand is considered unclean. Do not be surprised if your food is wrapped in banana leaf or newspaper-lined paper, because that is simply how takeaway works. And say tidak pedas, not spicy, if you want a mild dish, or sedikit pedas for a little heat. The vendor will usually smile and give you a gentler version.
What to drink, and what to avoid drinking
Indonesian drinks are almost a second cuisine. Coffee is the obvious starting point, because the country is among the largest coffee producers in the world. Kopi tubruk is coffee grounds stirred straight into hot water and left to settle, thick, strong and sweet if you add sugar. Sumatran and Javanese beans are rich and earthy, Balinese Kintamani is brighter and fruitier, and Toraja coffee from Sulawesi sits between the two. Avoid the novelty luwak coffee unless you can verify that it comes from wild animals rather than caged ones, because many farms keep civets in poor conditions.
For cooler drinks, try es teh manis, sweet iced tea, which is the national refreshment. Es kelapa muda is fresh young coconut served in its shell, and in a hot afternoon nothing beats it. Jamu is a herbal tonic made from turmeric, tamarind and ginger, sold by vendors who carry bottles in baskets. It tastes medicinal, but I find it surprisingly pleasant. Bali also has arak, a local distilled spirit, and some tourist bars have been caught selling methanol-contaminated cocktails in the past, so drink in reputable places and avoid homemade spirits at roadside stalls.
Desserts, snacks and the things you eat between meals
Indonesian sweets use palm sugar, coconut and pandan, and they are subtle compared with the sugar-heavy sweets of the West. Klepon are little green rice-flour balls filled with liquid palm sugar and rolled in grated coconut, and when you bite into one it bursts in your mouth. Pisang goreng is battered fried banana, sold hot at roadside stalls in the late afternoon. Martabak manis is a thick, pillowy pancake filled with chocolate, peanuts and cheese, and martabak telor is its savoury cousin, stuffed with egg and minced meat. Es cendol, with green jelly, coconut milk and palm sugar syrup over ice, is a lifesaver in midday heat.
Then there are the crackers and fried snacks: krupuk, the big prawn or cassava crackers that arrive with nearly every meal; tempe mendoan, thin battered tempeh fried until soft; and tahu isi, fried tofu stuffed with vegetables. And do not miss the fruit. Mangosteen, rambutan, salak or snake fruit, and the infamous durian all appear in season at roadside stands. Durian is banned in many hotels because of its smell, so eat it outdoors and in company.
Regional food map at a glance
Here is a simple summary to help you plan which regions to prioritise, depending on what you like to eat.
| Region | Known for | Flavour style | Good to try first |
|---|---|---|---|
| Bali | Spice pastes, pork, seafood on the beach | Fresh herbs, lemongrass, chilli | Babi guling, sate lilit, nasi campur |
| Yogyakarta and Central Java | Sweet comfort food and royal court cooking | Palm sugar, coconut, soft textures | Gudeg, bakmi jawa, wedang ronde |
| East Java | Salty-sour soups and bold shrimp paste | Savoury, petis, tamarind | Rawon, rujak cingur, soto lamongan |
| Jakarta and West Java | Betawi classics, Sundanese raw vegetables | Savoury, coconut, fresh sambal | Soto betawi, nasi liwet, lalapan |
| West Sumatra | Rendang and the Padang table | Rich, spiced, chilli-forward | Rendang, gulai, dendeng balado |
| North Sulawesi | Hot and smoky dishes | Very spicy, fresh seafood | Tinutuan, ikan bakar rica-rica |
| South Sulawesi | Grilled fish and slow-cooked beef soup | Tangy, savoury | Coto makassar, konro, pisang epe |
If you are flying in from Singapore for a long weekend, Bali gives you the easiest range of food in the shortest time, while Yogyakarta offers a more traditional and less touristy table. If you can manage a week, combining Java and Bali means you taste two entirely different cuisines on one trip.
Combining food with the rest of your trip
Some of my best meals in Indonesia happened because of something else I was doing. If you are heading to Nusa Penida for the cliffs and beaches, the island has simple warung near the main viewpoints serving fried rice, noodles and grilled fish, and the day trip is long enough that you will be glad of a proper lunch. The Nusa Penida day tour from Bali (from S$34.21) runs about ten to twelve hours from Sanur and is a good example of a day when it pays to eat well early, since you will be on the road for most of it.
Getting around is part of the food story too. Many of the best places are tucked away in villages or on back roads that taxis do not serve well. A private car charter with a driver (from S$29.34, six hours) is one of the best ways to build a food day of your own. You tell the driver what you want to eat and he usually knows exactly which warung is the best of its type within an hour's drive, and he will often join you for the meal. If you arrive by air and want to skip the haggling with airport taxis, an airport transfer to Legian (from S$19.09) takes care of your first hotel check-in so you can go straight out for dinner.
Staying connected is more useful than it sounds. You will rely on maps to find warung, translation apps to read menus, and ride-hailing apps such as Grab and Gojek to get home after late dinners. Rather than hunting for a SIM card at the airport, you can install an eSIM before you fly. We list several, including the Telkomsel unlimited eSIM and the Indonesia unlimited 4G/5G data eSIM for travellers moving between cities.
Visas, flights and the paperwork before your food trip
A food trip is the easiest kind to plan, but the paperwork still matters, and it is the part people leave to the last minute. Singapore passport holders and other ASEAN nationals enter Indonesia visa-free for up to thirty days. Travellers from many other countries, including India, can use a visa on arrival or the electronic version, usually for a fee of around IDR 500,000 and a stay of up to thirty days, and it is cheaper in time and stress to arrange the electronic one before you fly. Our official-source summary is at visa requirements by nationality, where you can check your own passport and see when the details were last verified.
A few travellers also need to show an onward or return flight when applying for a visa or when checking in, and buying a full ticket before your visa is approved is a risk. If that is you, the flight reservation service provides a dated reservation that you can use to support an application, and it is a reservation, not an issued ticket, so it is not a substitute for booking your actual flight once you are approved. Read the details on that page before relying on it for any particular embassy.
| Item | Singapore passport | Many other passports |
|---|---|---|
| Entry rule | Visa-free, up to 30 days | Visa on arrival or e-VOA, up to 30 days |
| Fee | None | Around IDR 500,000 (check current rate) |
| Apply | Not needed | Online before departure is the calmer route |
| Passport validity | At least six months from arrival is the usual rule | At least six months from arrival is the usual rule |
| Return or onward flight | May be asked at check-in | Often asked; see the flight reservation page |
Dining etiquette and small courtesies that go a long way
Indonesians are among the most generous hosts I know, and a few small gestures show you appreciate it. Wait to be invited to eat when you are a guest in a home, and do not be alarmed if your host keeps refilling your plate: refusing the first offer is polite, and accepting the second is expected. Use your right hand for eating and for passing things, and keep your left hand low. Do not point with a finger; use your thumb or an open hand. In Muslim areas, avoid eating or drinking in public during daylight hours in the fasting month of Ramadan unless you are in a tourist area, where it is more relaxed, and consider the evening breaking of the fast, buka puasa, as one of the great food experiences in the country.
Tipping is not obligatory, but a small amount is appreciated. Many restaurants add a service charge and tax, which is shown at the bottom of the bill, and in warung people do not tip at all. Rounding up the fare or leaving a few thousand rupiah for a driver or guide is a kind gesture. Finally, bargaining is normal at markets but not in restaurants or at fixed-price stalls, and a gentle smile does more than a hard argument.
What a food-focused trip costs
Costs are modest compared with Singapore, but ranges are wide, because you can eat at a roadside stall or in a hotel restaurant and pay ten times more for the second. Here is a rough guide to daily food spending, based on my own experience and our destination data that puts a general daily budget at roughly Rp500,000 to Rp2,000,000 per person.
| Style | Typical meal | Rough cost per day for food | Notes |
|---|---|---|---|
| Street and warung | Nasi campur, soto, satay, iced tea | Rp100,000 to Rp200,000 | Great value; stay on busy stalls |
| Mid-range cafés and local restaurants | Padang dinner, seafood grill, a good coffee | Rp250,000 to Rp500,000 | Most comfortable for visitors |
| Resort and fine dining | Tasting menus, beach clubs, hotel buffets | Rp700,000 and above | Quality is high, but you pay for the setting |
My own habit is to mix all three: a warung breakfast, a mid-range lunch near wherever the day's sightseeing takes me, and one special dinner a trip. It keeps costs sensible and gives me a variety of experiences.
When to go for the best eating
The dry season from April to October is the most comfortable time to travel and eat, and it is the best weather for open-air dining on the beach in Bali. The rainy months, from November to March, bring heavy afternoon showers, but they also mean fewer crowds and cheaper rooms, and soups, stews and hot drinks taste better when it pours. Fruit seasons are another consideration. Durian ripens around the turn of the year in many regions, and mangosteen follows. Ramadan moves about eleven days earlier each year, so check the dates for your travel period.
A simple five-day eating plan
If you want a ready-made outline, here is how I would spread the dishes above over five days with Bali as the base, with one ride to the highlands.
On day one, arrive, check in and go for a casual nasi campur dinner close to your hotel. Keep it light after the flight. On day two, take the Ubud route: breakfast at a roadside stall, the Monkey Forest, lunch with lawar, a stroll through the terraces, and a duck dinner. On day three, try the north coast and Sekumpul Waterfall for a full-day trip with a stop for simple local food. On day four, take the sea to Nusa Penida, eat well before you go, and return to the mainland for a Jimbaran sunset seafood dinner. On day five, go to the market for fruit and snacks, then enjoy one last bowl of soto before your flight. It is simple, flexible and leaves room for the unexpected, which is where the best food discoveries come from.
Frequently asked questions
What is the national dish of Indonesia?
Officially, there are several: nasi goreng, rendang, satay, soto and gado-gado were named as national dishes in 2018. In practice, nasi goreng is the one almost everyone has eaten and rendang is the one the country's cooks are proudest of.
Is Indonesian food very spicy?
Not always. The chilli is mostly served on the side in the sambal, so you control the heat. Padang cuisine and North Sulawesi cooking are the hottest exceptions. If you want a mild dish, say tidak pedas, and if you want a little heat, say sedikit pedas.
Is it safe to eat street food in Indonesia?
Yes, if you choose carefully. Eat at busy stalls where the food is cooked fresh and served hot, drink bottled water, and be cautious about raw salads and ice in remote areas. A day or two of gentle eating at the start helps your stomach adjust.
Can vegetarians and vegans eat well in Indonesia?
Yes. Tempeh, tofu, gado-gado, urap and many vegetable curries are already vegetarian, although some contain fish paste or shrimp paste, so ask. Bali and Yogyakarta have especially good vegetarian and vegan cafés, and the word for vegetarian is vegetarian, which most people understand.
Is halal food easy to find?
Almost everywhere except in parts of Bali and some eastern islands, where pork is common. Look for the halal sign, or ask. Muslim travellers will find mosques and prayer rooms in most towns.
Do I need a visa to visit Indonesia for a food trip?
Singapore passport holders can enter for up to thirty days without a visa. Many other nationalities need a visa on arrival or an electronic visa, typically around IDR 500,000. Check the visa requirements page for your passport and apply before you fly where possible.
Can I book food tours and day trips in advance?
Yes. We list guided food tours, dinner cruises and day trips in Bali and other destinations. Our team confirms each booking before the e-tickets are emailed to you, so allow a little time when you plan, and check the product page for the date you want.
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