Pekanbaru Riau, Indonesia Travel Guide
Typical components include coconut milk, various chilies, turmeric, ginger, galangal, lemongrass, tamarind, and belacan (shrimp paste). River fish like patin and baung, chicken, and beef serve as proteins.
Flavors display a balance of spicy (pedas), sour (asam), savory, and sometimes sweet notes, resulting in rich and aromatic dishes.
Often light, featuring dishes like nasi goreng (fried rice) or lontong sayur (rice cakes with vegetable curry).
This often serves as the main meal, usually eaten between 12 PM and 2 PM.
Generally lighter than lunch and typically enjoyed after sunset. Snacks (cemilan) occur throughout the day.
A spicy and tangy fish curry, frequently prepared with Baung (catfish) from the Siak River.
A signature Riau specialty with bold flavors.
Fish curry featuring Patin (another catfish type) cooked in rich coconut milk and perfumed spices.
Creamy and fragrant, a staple of local cuisine.
An unique noodle experience with a thick, savory peanut-based sauce. Served with boiled egg, bean sprouts, and fried shallots.
Its name refers to the sauce's viscous texture.
Dense, sweet cake, often baked with coconut milk, pandan, or potato.
A sweetened durian paste, a specialty of Riau province.
Dedicated fine dining is limited, but upscale restaurants are often within 4-5 star hotels. These present a refined dining an experience involving a mix of Indonesian plus global dishes.
For authentic and affordable dining, budget eateries and street food locations are abundant. Warung (small local eateries) and kaki lima (street food stalls) are genuine local experiences.
International cuisine mainly consists of Chinese, Japanese, and Western fast-food chains (KFC, McDonald's, Pizza Hut). These are widely available, especially in shopping malls.
During Eid al-Fitr, special dishes become widely consumed festive foods.
Ketupat (rice cakes) and Rendang (slow-cooked beef in coconut milk and spices) are traditional.
These dishes are deeply ingrained in the local cultural and religious celebrations.
Many local eateries and homes prepare these specialties.
Strong black coffee.
Popular avocado juice.
Pulled iced tea.
A common local beer.
Most food in Pekanbaru is Halal, as Indonesia is predominantly Muslim.
Look for Halal certification on packaged goods or confirm with vendors.
Kosher options are extremely limited or non-existent in Pekanbaru.
Travelers requiring Kosher meals should plan accordingly.
Inform staff about any allergies. The language barrier sometimes poses an issue.
Be aware of allergens that are common like peanuts, seafood, and coconut, which are prevalent in Riau cuisine.
River fish like patin and baung hold prominence due to the Siak River.
Pekanbaru's cuisine is known for its balance of spicy (pedas) and tart (asam) flavors.
Occasional area food celebrations may occur, often tied to cultural or religious events.
A local favorite, this dish showcases the region's river fish, cooked in a spicy-sour gravy.
Image: Ikan Asam Pedas Patin, a quintessential Pekanbaru dish.
Exploring Pekanbaru's cuisine has a journey through traditional Malay flavors and local specialties.
The variety of dishes caters to different tastes, from savory to sweet.
Carry translated phrases or use a translation app to communicate dietary needs effectively.
Inform restaurant staff about any food allergies, especially with typical components like peanuts and seafood.
Embrace local dining customs for a richer cultural experience, even if it involves eating with hands.
Exploring Pekanbaru'the food environment yields delicious discoveries. Here are some pointers:
