Selamat datang di Warung Indonesia! Welcome to Warung Indonesia! Loosely translated, this means Indonesian Restaurant. So basically, Warung Indonesia Bonaire is your Indonesian Restaurant on Bonaire. However, they are not really a restaurant in the correct definition of the word. But then what are they?
Chef Boudewijn Scholts has made a business out of what he loves most: cooking Indonesian food. With semi-professional equipment in his kitchen at home, he prepares the most authentic and tasteful Indonesian dishes you’ve ever tasted. Lovers of the Indonesian Cuisine come to his place to pick up their order or Chef Boudewijn brings it to the requested location (either warm and ready to eat or cold to save for later) and that is how Warung Indonesia was born!
From 5 persons
Chef Boudewijn often has a certain schedule for his dishes, which he will let the world now about on his Facebook page. With announcements such as: “This Tuesday [date] Warung Indonesia offers a delicious Ajam Smoor…”, people are notified of what is on the menu. With a minimum of 5 people placing their order, Chef Boudewijn starts the cooking! Of course, you can also place an individual order a few days in advance for a certain dish or an Indonesian “Rijsttafel”. A Rijsttafel is a Dutch word that literally translates to ‘rice table’. It consists of many side dishes accompanied by rice.
The Indonesian Cuisine is very diverse. Indonesia consists of approximately 17,000 islands and many of those islands know their own recipes that include specific herbs. This means that generally, the dishes on Sumatra are much more spicy than on Java for example. The taste (use of herbs) vary per island!
The kitchen has been influenced by Chinese, Indian, Arabic and also the Dutch cuisine. Those cuisines all have contributed to the wide variety of dishes in the Indonesian Cuisine. They use a large amount of herbs. The most commonly used are laos, djintan (cumin), djahé (ginger root), kentjoer, koenjit (turmeric, carrot), ketoembar (coriander seeds) and sereh (lemongrass). Also, various leaves (daun), such as daun salam, Indian laurel leaf and daun garlic poultry (lemon leaf). Almost every dish uses onions, garlic and sambal or lomboks. A main course is often rice(nasi), often supplemented with a meat dish and sajoer.
Click the image below to see the Dutch / English menu:
For more information and to make your reservation for an order, please contact Chef Boudewijn via: