Indonesia – the name conjures up images of far-off lands and exotic landscapes. Many people have but a vague idea of where it lies, much less its cuisine. The lush, richly endowed islands—the East Indies—straddles the equator between Australia and the Asian mainland, stretching on for more than 3000 miles and encompassing over 17000 islands. The climate is hot and humid around the year, sustaining such tropical fruits as the coconut. This archipelago was what Columbus had set out in search of when he discovered North America.

Colonized by the Dutch in the early 17th century, Indonesia, by that time, had already become a sophisticated nation. Trade was competitive as ships from China, India, and Arabia sailed into the Java Sea, “the Mediterranean of the Orient”. Art and music flourished while elaborate rituals of food were raised to a refined level.

For two millennia, as trade, religion, and conquest swept over the country, the influences of different nations in its cuisine. Even on the one island of Java, distinct styles of cooking can be found in every meal. Common to all of these styles, however, is their dependence on rice, the essential element in every meal. Almost every dish is designed to be spread over a quantity of rice. A failure to understand this has fed the Western notion that Indonesian food is too hot to handle. Of course, an unsuspecting person who might not like rice may try, for example, a sambal by itself and regret it.

Another crucial component in Indonesian cuisine is the coconut. It is, in some form or another, found in the sauces, drinks, and marinades. The clear juice inside a coconut makes a refreshing drink, while only the creamy coconut milk can be cooked. This sweetish extract has the look and feel of milk in many ways and used like milk in soups, sauces, and dough. Sophisticated Indonesian cuisine differentiates between five distinct types of coconut milk – all used for different purposes and dishes.

“Spice Islands” is the name coined for the Moluccas, a group of islands once the world’s only source of nutmeg, cloves, and mace. Empires were built on their resources and nations warred to possess this carpet of green forest. It is also the well-chosen name of our restaurant. The food we serve, however, is not at all limited to the Moluccan cuisine. Many of our recipes are family secrets developed by the mother of the chef and owner of Spice Islands, certain to delight your senses of taste, smell, and sight.

So we invite you to come and indulge your taste buds with the vast array of flavours that we have to offer. And we understand that not everyone can withstand the hot spice-fire that Indonesians are used to, so we have a system to accommodate your preferences. The four-star is the highest level of hotness we put into our dishes, but you may select three stars, two stars, one star, or even no stars at all. It is our hope that you enjoy your authentic Indonesian experience at Spice Islands Indonesian Restaurant.

Silahkan makan, Smaakelek eten, Guten appetite, Bon appétit.