Anthony Indonesian Cuisine: Ikan goreng, green chilli chicken & nasi padang with over 25 dishes from $5.50

Located in between Bugis Street and Sim Lim Square lies Albert Centre Market & Food Centre, a foodie’s dream destination where you’ll discover all kinds of local cuisine and Muslim favourites… under one roof.

At 11.30am, the bustling food centre teemed with people. I eventually located Anthony Indonesian Cuisine tucked away in a corner. There were 3 to 4 customers in front of me but the queue cleared in a matter of seconds— really fast and efficient!

While queuing up, a stunning array of dishes, spanning a kaleidoscope of colours, caught my eye. The dishes were laid out in a cai fan-style display, and I counted a total of 28 offerings. Impressive!

Although the sign indicated ‘Indonesian’, I discovered that the owner was not originally from Jakarta or Sumatra, but rather a Singaporean of pure Chinese descent.

What I tried at Anthony Indonesian Cuisine

While queuing up, a stunning array of dishes, spanning a kaleidoscope of colours, caught my eye. The dishes were laid out in a cai fan-style display, and I counted a total of 28 offerings. Impressive!

I’ll admit, the green chilli sambal seemed intimidating at first with its chunky texture, seeds, and scattered onion bits. Nevertheless, I gave it a try, and it turned out to be surprisingly mild. Even my dining companion, who is sensitive to spice, found it manageable.

The chicken was unexpectedly tender, and the smokey, fragrant skin was a standout. If you had told me it was freshly grilled on a charcoal stove, I would have unquestionably believed it.

Tearing the meat apart with a fork and spoon was effortless, and the marination was just right.

I couldn’t be certain if the begedil was store-bought or homemade, but my personal inclination leads me to believe it was the latter. It had a richer flavour compared to many potato cutlets I’ve had at various nasi padang stalls.

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Be sure to help yourself to the 2 types of chilli available at the counter. The darker one offers a subtle sweetness reminiscent of nasi lemak sambal, while the lighter one delivers a bold kick with pronounced belacan notes.

I moved on to the Ikan Goreng Set (S$6) which came with a slab of ikan kurau (threadfin), egg sambal, a portion of braised vegetables and plain rice.

The fried ikan kurau looked inviting with its golden crust, yet it also conveyed a slight impression of dryness.

To our surprise, the fish was flakey and decently-moist and the outer crust imparted an additional aromatic layer to the overall experience.

I kept my expectations low when I saw the portion of braised vegetables by the side as it looked drab.

I never anticipated being so impressed, but after the first bite, I was genuinely taken aback. It was akin to the way chap chye improves after 2 or more days of braising. The simple blend of cabbage and carrot slices was incredibly tender, practically melting in my mouth.

I was particularly fond of the natural sweetness of the cabbage, and the inclusion of chunky garlic bits elevated the flavour.

I was amused to find bits of fishball in the mix but it turned out to be the perfect accompaniment in the medley of braised vegetables.

The Indonesian Sweet Sauce Chicken Set (S$5.50) was the most straightforward of them all. It consisted of a bowlful of white rice accompanied by a chicken drumstick generously coated in a rich kicap manis sauce.

They also provided a packet of keropok in a plastic bag, which I took out and artfully arranged for photography (yes, I’m that honest).

I was looking forward to the same smokey oomph which I had encountered earlier with the first dish but sadly, it didn’t materialise. Although the sweetness of the kicap manis wasn’t overpowering, it somehow masked the flavours of the meat.

That being said, the meat itself didn’t disappoint with its tenderness.

The keropok was decent— not stale although I would have preferred it to be a bit crispier. It still provided a pleasing crunch alongside bites of fluffy rice and tender meat.

Final thoughts

Some may argue that authentic Indonesian food must be prepared by a native, but personally, I found the food at Anthony Indonesian Cuisine, despite being owned and cooked by Singaporeans, to still be delicious.

My sole regret was succumbing to laziness and not ordering a customised platter with the dishes of my choice.

Well, it just gives me a reason to go back there again.

Expected damage: S$5.50 – S$12 per pax

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