10 Best Indonesian Restaurants in Singapore (2026)
Ten of the best Indonesian restaurants in Singapore, from Kampong Glam nasi padang and ayam penyet to Javanese fried duck and homestyle Padang cooking.
- Edited by
- Amir Wahab
- Published
- Reading time
- 5 min read
AI image by LocalRankIndonesian food is woven into Singapore's dining scene, from the nasi padang counters of Kampong Glam to mall chains serving smashed ayam penyet and crispy fried duck. This guide gathers ten real, currently operating Indonesian restaurants across the island, spanning Padang, Javanese and Balinese cooking, each checked against its own website or a recent listing. Treat it as a shortlist to explore by cuisine style and neighbourhood rather than a strict ranking.
1. Tambuah Mas
Tambuah Mas has served homestyle Indonesian cooking near Orchard Road since the early 1980s, with outlets it lists at Paragon and Great World. The kitchen draws on Padang, Sulawesi and Javanese recipes, and its own menu highlights dishes such as tahu telor (fried tofu in a sweet peanut-and-egg sauce), beef rendang, ayam goreng and pepes-style baked fish. It is a comfortable, full-service sit-down restaurant suited to a relaxed family meal rather than a quick counter stop, and one of the longer-running Indonesian names in the city.
2. IndoChili
IndoChili is an Indonesian restaurant that markets itself as halal, with a long-standing home on Zion Road in the River Valley area and a second outlet at Tanjong Pagar Centre. Its menu spans several regional traditions, pulling in Javanese, Padang and Balinese dishes, with signatures the restaurant points to including gado-gado salad, sop buntut (oxtail soup), ikan bakar Bali (Balinese grilled fish) and nasi kuning. It is a casual, affordable sit-down spot popular for group dinners and weekday lunches on the city fringe.
River Valley
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3. Pagi Sore
Pagi Sore has run at Far East Square on Telok Ayer Street since the late 1980s, and describes how it grew from a nasi padang stall into an a la carte Indonesian restaurant that blends traditional Indonesian and Chinese cooking techniques. The kitchen is known for whole-fish dishes such as ikan goreng balado (deep-fried fish in Padang-style chilli) and its steamed otah-style fish, alongside sambal-rich vegetables and curries. It is a sit-down restaurant in the CBD that works for both business lunches and unhurried dinners.
Telok Ayer
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4. Rumah Makan Minang
Rumah Makan Minang is a heritage nasi padang restaurant beside Sultan Mosque on Kandahar Street, in the heart of Kampong Glam, with further outlets it lists at Our Tampines Hub and a Jurong West community club. The counter is laid out Padang-style, and the restaurant highlights Minangkabau dishes such as slow-cooked beef rendang, gulai curries and tahu telor. Its Kandahar Street shopfront was refreshed in 2026 with brighter, tidier surroundings. It is a long-established, canteen-style spot for pointing at dishes over rice.
Kampong Glam
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5. Sederhana
Sederhana is the first Singapore outlet of a large Indonesian nasi padang chain that has run for decades across Indonesia, and it opened in 2026 on North Bridge Road in Kampong Glam. The restaurant serves Minangkabau-style Padang food, with pre-cooked dishes such as rendang, gulai, fried chicken and sambal-heavy vegetables displayed and served over rice. It occupies a shophouse with an air-conditioned upper dining floor, and arrived as one of the newer Padang openings on this historic stretch.
Kampong Glam
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6. Warung M Nasir
Warung M Nasir is a nasi padang restaurant on Killiney Road, just off the Orchard and Somerset stretch, run by its founder of the same name. The kitchen prepares a large spread of dishes fresh each day, and diners choose from the counter to build a plate over rice. The restaurant points to regulars such as beef rendang, sambal goreng, sambal squid and tahu telur, with a rotating range of curries and vegetables. It is a compact, no-frills spot geared to a quick, hearty lunch.
Killiney Road
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7. Dapur Penyet
Dapur Penyet is a mall-based Indonesian chain that states on its own site that it is MUIS halal-certified, with outlets it lists at Funan, Tiong Bahru Plaza, The Centrepoint, City Plaza and Jewel Changi Airport. Its signature is ayam penyet, fried chicken smashed to flatten it and served with rice and a choice of house-made sambals the restaurant names as Balado, Padang Green, Belacan and Mercon. Grilled chicken, fish and other Indonesian mains round out a menu built for casual, everyday meals.
8. Ayam Penyet Ria
Ayam Penyet Ria is a family-run Indonesian chain that says it has been MUIS halal-certified since 2004, with branches it lists at Lucky Plaza, Bugis Village, NEX, Jurong Point, Woods Square and Rivervale Mall. As the name suggests, its centrepiece is ayam penyet: chicken simmered with a blend of herbs and spices, deep-fried, then smashed with a mallet and paired with fiery sambal, rice and fried tofu and tempeh. It is a quick, affordable option for a spicy, filling meal in the malls.
9. Bebek Goreng Pak Ndut
Bebek Goreng Pak Ndut states on its own site that it is a halal Indonesian restaurant, specialising in East Javanese cooking, with outlets it lists at Lucky Plaza, Westgate, SingPost Centre and Sengkang Grand Mall. Its signature is bebek goreng, duck the restaurant says is marinated for a full day before being fried until crisp and served with rice and sambal at varying heat levels. The menu also runs to smashed fried chicken, grilled chicken, tofu and oxtail soup for those who prefer to skip the duck.
10. Garuda Padang Cuisine
Garuda Padang Cuisine is the Indonesian venture of a well-known local restaurant group, and describes itself as a franchise of an Indonesian Padang restaurant brand. It serves Minangkabau, or nasi padang, food in a more polished, air-conditioned setting than a typical counter stall, with outlets that have included Far East Square and Orchard-area malls. The kitchen points to dishes such as beef rendang, prawns with sambal petai, fried red snapper in balado sauce and kampung chicken curry. It suits a sit-down Padang meal rather than a grab-and-go plate.
Far East Square
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How to choose
- Decide between nasi padang and a la carte first: at nasi padang spots you point at pre-cooked dishes displayed on a counter and pay for what you take over rice, while a la carte Indonesian restaurants cook each dish to order and suit a slower sit-down meal.
- Match the regional style to what you are craving. Padang and Minangkabau kitchens lean on rich, chilli-heavy gravies like rendang and gulai; Javanese cooking brings fried dishes such as ayam penyet and bebek goreng; and some restaurants mix in Balinese grilled seafood.
- If you need halal food, check the individual restaurant, since some Indonesian places here state they are MUIS halal-certified while others make no such claim; confirm the specific outlet, as certification is granted per premises and can change.
- Gauge the spice level before ordering. Sambal and balado dishes can be very hot, so ask for chilli on the side if you are sensitive, and balance a fiery plate with milder sides such as tahu telor, sayur lodeh or plain rice.
- For groups, nasi padang and rice-table style meals shine because you can share many dishes at once; order a spread of one or two proteins, a vegetable and a sambal for every few people rather than a dish each.
- Try the signatures each kitchen is known for: slow-cooked beef rendang, smashed ayam penyet, crispy bebek goreng, whole fried or grilled fish in balado, and tahu telor, then branch out into the day's curries and vegetables.
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Founder and Editor
Amir Wahab is the founder and editor of LocalRank, an independent Singapore rankings and local guides publication.
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