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A steam table loaded with rendang and jackfruit stew is the first thing you see, and the family photos taped to the walls make the second impression. This South Philly Indonesian spot is a home-cooking operation in the most literal sense, now run by the founder's daughter. Rice platters come heaping, sambal comes with the order, and extra scoops are fifty cents, which is the kind of pricing that earns genuine loyalty.
The awards strongest first
- The New York Times The 25 Best Restaurants in Philadelphia Right Now
- Eater The 38 Best Restaurants in Philadelphia
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Rendang
“A steam table filled to the brim with rendang and gudeg (jackfruit stew) is the heart of this warm Indonesian spot”
The New York Times -
Gudeg
“A steam table filled to the brim with rendang and gudeg (jackfruit stew) is the heart of this warm Indonesian spot”
The New York Times -
Vegetable fritters
“Nowadays, her daughter Maylia is the one behind the counter, adding a few crispy-edged vegetable fritters to heaping platters of curries over rice.”
The New York Times
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