Best restaurants and what to eat
Indonesia
Surabaya, the capital of East Java, is one of Indonesia’s great street-food cities, known for bold, salty-sweet, and often spicy flavors. Its cuisine reflects Javanese traditions shaped by a busy port culture, with standout dishes built around beef, noodles, peanut sauce, fermented seasonings, and rich coconut accents.
A dark, thick shrimp paste syrup with an intensely savory, slightly sweet depth. In Surabaya, it is a defining condiment, especially for adding pungent umami to snacks, salads, and fried foods; a little goes a long way with rice crackers, fruit, or crisp fritters.
A fish-based petis with a more marine, briny profile than the shrimp version, used to sharpen sauces and dressings. It is prized for its concentrated savoriness and is often paired with raw vegetables, crackers, or spicy sambal components.
Light, airy shrimp crackers that puff into crisp, delicate wafers when fried. In Surabaya they are a classic accompaniment to noodle dishes, soups, and rice meals, bringing shellfish aroma and a satisfying snap.
Fish crackers with a clean savory taste and brittle, shattering texture. They are a staple crunchy side in East Javanese meals and snacks, often served with chili sauces or as a companion to soup and rice.
A small fried cake made from mashed beans or peanuts, usually seasoned with garlic and spices. Crisp outside and soft inside, lentho is especially loved in Surabaya as a hearty snack or side with noodles and vegetables.
Crispy fried tempeh, often lightly seasoned and served as an everyday protein or snack. In Surabaya, it is valued for its nutty fermented flavor and its ability to absorb spicy sambal and sweet-salty sauces.
A beloved Javanese cooler made with coconut milk, palm sugar syrup, and soft rice-flour strands or jelly-like cendol. In Surabaya, it is served over ice for a sweet, creamy, and refreshing finish to a spicy meal.
A bright iced drink of coconut water, lime, basil seeds, and fruit accents, known for its clean, tropical refreshment. It is especially popular as a thirst-quencher in East Java’s heat.
Fresh young coconut water served chilled, often with tender coconut flesh and a touch of syrup. Its appeal is pure and natural: lightly sweet, mineral, and intensely refreshing.
A mixed iced dessert drink combining fruit, jelly, coconut, syrup, and sometimes sweetened milk. In Surabaya it is enjoyed as a layered, colorful treat with contrasting textures and a cool, dessert-like richness.
A creamy chilled mix of avocado, jackfruit, coconut, coconut milk, and syrup, often served as a dessert beverage. It is lush, fragrant, and indulgent, balancing tropical fruit with milky sweetness.
A warm ginger infusion with a pungent, soothing heat and a touch of sweetness. In Surabaya it is a classic comfort drink, often taken at night or in cooler weather for its invigorating spice.
Surabaya’s most iconic soup, made with beef in a black broth from keluak, giving it a deep earthy, almost truffle-like savoriness. It is typically served with rice and fresh accompaniments, and its dark color and complex umami make it unforgettable.
A beloved Surabayan rice-cake dish with bean sprouts, tofu, lentho, and a light savory broth. The name suggests speed and street energy, and the dish itself is lively, textural, and finished with sweet soy and sambal.
Skewered beef or chicken coated with grated coconut before grilling, creating a nutty crust and smoky aroma. It is one of Surabaya’s signature street dishes, especially good with peanut sauce, chili, and rice.
A clear chicken soup popular throughout the Surabaya area, fragrant with turmeric, herbs, and crisp toppings. Served with rice or noodles, it is light yet deeply flavored, with a bright golden broth and crunchy garnish.
Beef soup in a fragrant broth, often richer and deeper than chicken versions, with tender meat and aromatic spices. In East Java it is a comforting, everyday dish that balances warmth, clarity, and savory intensity.
Steamed rice served with rawon broth and beef, turning the soup into a complete, satisfying meal. The rice soaks up the dark keluak broth, making each bite rich, earthy, and deeply seasoned.
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