Rijsttafel is a celebration and meant to be shared
Rijsttafel (/ˈraɪstɑːfəl/ RYSSE-tah-fəl, Dutch: [ˈrɛistaːfəl]), a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice prepared in several different ways.
The most celebrated rijsttafel in the Indies was served for Sunday luncheon at the Hotel des Indes in Batavia and the Hotel Homann in Bandung, where the rice was accompanied by sixty different dishes.
A colonial Rijsttafel at Hotel Des Indes in Batavia AD 1935 at Hotel des Indes in Batavia.
Although the dishes served are undoubtedly Indonesian, the rijsttafel’s origins were colonial. The Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single sitting but also to impress visitors with the exotic abundance of their colony. Rijsttafels strive to feature an array of not only flavors and colors and degrees of spiciness but also textures, an aspect that is not commonly discussed in Western food. Such textures may include crispy, chewy, slippery, soft, hard, velvety, gelatinous, and runny.
A Dutch family eating rijsttafel at the Hotel Savoy Homann in Bandung, Indonesia, in 1933. Photo: Courtesy of Rijsttafel: Culinary Culture in Colonial Indonesia 1870-1942 by Fadly Rahman
Even though Rijsttafel has been widely spread in the Netherlands for decades, it is still quite foreign in Australia. We think Rijsttafel is one of world’s hidden secret that has not yet been discovered and widely popular in Australia. And at Nusa, we believe that Rijsttafel is the best way to taste the diverse flavours of Indonesian foods in one sitting. And its best to enjoy it with your families and friends.