Indonesian food in Berawa: what to try at Flowers

At Flowers in Berawa, Indonesian dishes sit alongside pasta, grilled mains and Russian favourites. That makes the local section a practical place to start if you want Indonesian food while other people at your table want something else. Everyone can choose from the same à la carte menu.

This guide describes the versions listed by Flowers, rather than presenting one recipe as the only way a dish should be made. Ingredients and accompaniments matter: a familiar name on two menus does not necessarily mean the same plate will arrive. Open the catalogue for current descriptions and prices.

The clearest difference is the base: nasi goreng is fried rice, while mie goreng is fried noodles. At Flowers, both are listed with chicken satay, pickles, sambal, peanut sauce and shrimp crackers. Choosing between them can therefore begin with whether you feel like rice or noodles.

The accompaniments are part of the decision too. Peanut sauce and shrimp crackers mean the dish is not simply plain rice or noodles with vegetables. If you need to avoid peanuts, seafood or another ingredient, discuss preparation with the team before ordering rather than relying only on the dish name.

The Flowers menu describes Beef Rendang as slow-cooked beef with Indonesian spices and coconut curry broth. It is a different choice from fried rice or noodles, with the beef and sauce at the centre of the plate. Check the menu before choosing a side: steamed white rice, sautéed vegetables, homemade fries and mashed potato are listed separately.

Chicken Curry is listed with chicken leg, baby potato, carrot, long bean and curry broth. Compare those ingredients with the rendang description rather than choosing on the word “curry” alone. If spice level matters to you, ask the team about the current preparation and possible adjustments.

The Indonesian Platter appears in the starter section. It combines sweet corn fritters and vegetable spring rolls with sambal and sweet chilli sauce. It can be a way for the table to try several elements before everyone chooses a main, without committing the whole group to the same dish.

The local main-course section has four choices: Nasi Goreng, Mie Goreng, Chicken Curry and Beef Rendang. These descriptions give useful clues about the plate, but do not establish how spicy it will feel to you. Ask about the sambal if you are unsure, and confirm which sauces are served separately.

Look at the drinks menu alongside the food. Fresh juices, whole coconut, tea and mocktails are available as well as alcoholic drinks. For dessert, choose seasonal fruit, Tropical Cheesecake, tiramisu or crêpes. You can take a different direction for each course rather than staying with one cuisine throughout the meal.

The à la carte menu is served from noon, with published hours until 3 AM. Prices in the official menu PDF are subject to 10% government tax and 9% service charge. Use the online catalogue to check the dishes you want and contact the team for ingredient questions or a group booking.