español

The enormous "Rijsttafel" is what made Indonesian cooking famous. Fairly recent in origin, the Rijsttafel was created for Dutch colonials near the turn of the century when the groaning board and seven or eight course dinners were in fashion. In Indonesia, however, this custom was translated into one mammoth feast, all in one course.

These are subdivided into soups, condiments, mild and spicy sauces, nuts, sweet and sour relishes, various vegetables, chicken, meat, fish or egg dishes, and an extensive assortment of hot pepper pasted called sambal.

Shrimp crackers, called "Kroe-Poek", are eaten as appetizer and taken between servings to reawaken the appetite.

Restaurant Tempo Doeloe is dedicated to the authentic preservation of the rijsttafel tradition. We wish you a hearty appetite, which is to say in Indonesian, "Selamat Makan".