Taste of Sulawesi

In-PersonInner Southeast, Portland


Pop-up space
Available for purchase
Banquet (20+ Guests)
indonesian, other, asian
Sulawesi, formerly known as Celebes (/ˈsɛlɪbiːz/ or /sɪˈliːbiːz/), is an island in Indonesia. One of the four Greater Sunda Islands, and the world's eleventh-largest island, it is situated east of Borneo, west of the Maluku Islands, and south of Mindanao and the Sulu Archipelago. Within Indonesia, only Sumatra, Borneo and Papua are larger in territory, and only Java and Sumatra have larger populations. Sulawesi food is known for its spicy and hot dishes. The food is marked by a mixture of native and foreign influences.

Menu detail

Pastel refer to pie of crust made of thin pastry filled with meat (usually chicken) mixed with vegetables (chopped carrot and beans), rice vermicelli and sometimes egg, then deep fried in vegetable oil
Bakwan is an Indonesian fried meal consisting of vegetables and batter.[1] Bakwan usually refers to a vegetable fritter snack, commonly sold by gorengan (Indonesian fritter) traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil.
Ikan Woku/ Fish Woku
Woku is a type of bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia. It has rich aroma and spicy taste. Woku consist of ground spices paste; red ginger, turmeric, candlenut and red chili pepper, mixed with chopped shallot, scallion, tomato, lemon or citrus leaf and turmeric leaf, lemon basil leaf and bruised lemongrass. Rub main ingredients (chicken or fish) with salt and lime juices, and marinate for 30 minutes. All spices are cooked in coconut oil until the aroma came up and mixed together with the main ingredients, water, and a pinch of salt, well until all cooked well.
Konro Bakar/Grilled marinated beef rib
Konro is an Indonesian rib soup originating with the Makassarese[1] and Buginese of South Sulawesi. Usually this soup was made with ribs, such as spareribs[1][2] or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf). Originally konro was usually served as spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), similar to grilled ribs marinated and coated in spices typical to konro soup.
Es Palu Butung
Es palu butung is made from ripe bananas that have been steamed and peeled. The bananas are then served in a plate and coated with sauce made from rice flour, coconut milk and vanilla powder. Lastly, ice cubes and red syrup are then added to make the heavenly taste.



Taste of Sulawesi

In-PersonInner Southeast, Portland
(Exact Address will be shared upon purchase.)