The meaning of ‘Kota’ is derived from the indonesian word, ‘city’. However, it is also a slang that is used to describe
Chinatown in Jakarta, as it was the city closest to the port where trading took place.
History of Our Cuisine
The Chinese in Indonesia had long been a part of the economic role in its peninsula as merchants, artisans, and traders since 1740. Since its first establishment till the present day, Chinese food had then been influenced by the Indonesian culture such as the sauces and spices altered in the recipe. This is due to the wide variety of traditional Indonesian ingredients and their shift to a familiar taste – which the Chinese had absorbed over the years.
The Indonesian influence had modified the dishes with additions of local ingredients, suchas use of kecap manis (Indonesian sweet sauce), palm sugar, peanut sauce, chili, santan (coconut milk) to form this hybrid cuisine. These adaptations were mainly from its roots of traditional Chinese food such as Hokkien, Hakka and Teochew dishes, while others were influenced from local Indonesian food and Dutch cuisine (during the colonialism).
Hence, the origin of Chinese Indonesian Cuisine throughout its 200 over years of heritage where our dishes truly reflect the assimilation among Chinese settlers and local community. We are truly proud to share our authentic delicacy here in Kota88 Restaurant, Singapore.
Masakan Tionghoa Indonesia
In Kota88 Restaurant, we serve Masakan Tionghoa Indonesia (Chinese Indonesian Cuisine), which is a mix of Chinese dishes with local Indonesian culinary characteristics. It all started with Chinese immigrants in Indonesia many years ago where this traditional cooking style became an expression of our culture which is the inspirational backbone for our restaurant. Hailing from Glodok, Jakarta’s Chinatown, we are proud to bring our succulent heritage to Singapore, and present the Kota88 Restaurant at 907 East Coast Road.
This style of cooking is generally similar to Chinese food but it is modified with chilli, coconut milk and traditional Indonesian spices and seasoning. The flavours tend to be sweeter than the original Chinese recipe of the food.
From our menu, we feature a signature item called ‘Nasi Campur Babi’. It is a Chinese Indonesian variant of combination pork rice platter that is mixed to a palatable perfection. This dish consists of Char Siew, Roast Pork, Sweet Pork Satay, Braised Pig Ear, Siomay, Soy Egg, Ngo Hiang and Side Clear Soup.