the sama sama dining experience · 05 siomay bandung 12.5 thoroughly mashed and blended chewy...

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www.sama-sama.sg

Please be advised that in order to maintain the authenticity of the dishes, we do not allow

any alterations made to our menu. Thank you for your understanding.

The meaning of Sama Sama is “you’re welcome” in the Indonesian language which denotes our acclaimed brand vision in tribute to the Indonesian culture of gratitude and hospitality.

Our philosophy also revolves around the second meaning of Sama Sama which is the expression of “togetherness” – where we welcome both local and international guests to experience our modern yet contemporary setting with an expansive variety of delicious Indonesian recipe descended from

all around the Nusantara and imbued with authenticity rich in its cultural heritage.

Selamat Makan!

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The Sama Sama Dining Experience

Price is subjected to 5% service charge and GST

01 Lumpia Goreng Bogor 5 pieces 9.5

Signature Bogor style crispy fried spring roll filled with carefully pressed concentrated soy minced tofu, richly seasoned earthy sweet baby turnips and springy beansprouts

— One of the most popular variant of Lumpia, named after the West Javanese city of Bogor. This fried delicacy is brought to the Archipelago by Chinese settlers and traders in the early 15th century. This delicacy is later perfected and imbued with local Sundanese cuisines by the Peranakan inhabitants of Bogor, Dutch East Indies.

02 Bakwan Jagung 3 pieces 8.5

Three succulent pieces of crispy deep-fried home-grown sweet corn, battered into savoury crumbly pancakes and served with fresh cut spicy green chilli padi

— This all-time favourite fried delicacy was brought and introduced to the Archipelago in the 15th century by Chinese settlers and traders.

03 Bala Bala 3 pieces 8.5

Three succulent pieces of crispy deep-fried mixed Javanese grown vegetables fritters served with fresh spicy green chilli padi

— This variant of Bakwan is an intermarriage of two cultures; a recipe of 15th century Chinese settlers with a taste of local Sundanese cuisine.

04 Perkedel Kentang 3 pieces 8.5

Pan-seared soft patties made from mashed potatoes, mixed with richly seasoned salt-cured corned beef and mildly sweet home-grown leeks— This simple yet delicate dish is known to be influenced by Frikandel, a Dutch delicacy introduced by colonial settlers within the Archipelago in the early 17th century.

MAKANAN PEMBUKA & CAMILANAppetizer & Snacks


05 Siomay Bandung 12.5

Thoroughly mashed and blended chewy steamed fish dumpling richly seasoned with traditional Javanese spices, stuffed into spongey soy tofu, boiled egg, home grown baked potatoes, freshly farmed crunchy cabbage and seasonally grown bitter gourd. Accompanied with original Bandung siew mai and topped with signature house-made savoury Javanese peanut sauce, sweet soy sauce, baby kaffir lime and chilli sauce

— Hailing from the West Javanese city of Bandung, this much-loved variant of siew mai is originally brought by Chinese settlers and traders in the 15th century - later evolved and integrated within local Sundanese cuisine by the Peranakan inhabitants of Bandung.

06 Batagor 12.5

Sundanese style pan-fried tofu dumpling filled with blended minced fish and tender steamed chicken meat, served with signature house-made Javanese peanut sauce, sweet soy sauce and citrusy Indonesian baby kaffir lime

— Abbreviated from Bakso Tahu Goreng, this savoury delicacy is made by the Peranakan inhabitants of Bandung. Introduced by Chinese settlers and traders in the 15th century — later evolved and integrated within local Sundanese cuisines

07 Aneka Ragam Kerupuk $3.5 per selection

Assorted crispy deep fried Indonesian crackers for your selections

i Kerupuk Udang (Prawn Crackers)

ii Kerupuk Belinjo (Bitternut Crackers)

iii Kerupuk Bawang (Garlic Crackers)

iv Kerupuk Ikan (Fish Crackers)

MAKANAN PEMBUKA & CAMILANAppetizer & Snacks


08 Soto Ayam Lamongan 16.5

Lavishly spiced chicken soup prepared by a distinctive Lamongan method with freshly pounded Javanese herbs and spices, consists of shredded tender chicken meat, premium glass noodle, springy beansprouts, boiled eggs and evenly sprinkled with signature koya powder (locally produced powdered garlic shrimp crackers)

— Soto is known to be inspired from Caudo, a dish introduced by Chinese settlers of the Central Javanese city of Semarang, Dutch East Indies circa 17th century. This popular variant of Soto hails from the East Javanese city of Lamongan, an all-time favourite amongst Indonesians throughout the Archipelago.

09 Soto Betawi 17.0

Jakarta style aromatic beef broth simmered with diced beef meat, beef tribe and flavourful Javanese spiced paste consisting of – candlenut, bruised and knotted lemongrass, Javanese bay leaves, freshly pounded galangal and thick coconut milk – added with homegrown potatoes, tomatoes and complemented with bitternut crackers

— A cosmopolitan dish hailing from the Dutch colonial port city of Batavia, now modern day Jakarta. A harmonious blend of cultures influenced from Chinese, Malay, Sundanese, Javanese, Arabic and European settlers since the city’s establishment in the 17th century.

SUPSoup


10 Sup Buntut 22.0

Tender grain fed oxtail simmered with traditional Javanese spices, consists of freshly pounded premium nutmeg, white peppercorns, cloves, aromatic cinnamon stick and whole dry ginger root, added with homegrown potatoes, carrots and complimented with bitternut crackers

— Thought to be introduced and brought to by Chinese settlers in the early 15th century and by British colonial settlers in early 19th century – later adopted by Indonesians with their own variants of Sop Buntut.

11 Rawon Surabaya 17.0

Signature Surabaya style aromatic beef soup simmered with traditional Javanese herbs & spices, consist of grounded Buah Keluak, diced grain fed beef and served with fresh springy bean sprouts, house-made chilli, premium salted egg and deep-fried crumbly prawn crackers

— Rawon, or Rarawan in Old Javanese, is known to be one of the oldest dishes in the Nusantara. Dating back to the 10th century during the Kingdom of Mataram’s reign, this dish is still loved by Indonesians throughout the Nusantara.

SUPSoup


12 Nasi Kuning 18.0

Premium Javanese turmeric infused jasmine rice served with a variety of accompaniment – pan fried chicken marinated overnight with galangal spices, stir fried vermicelli noodle, sliced omelette, pan seared soft perkedel patties, sweet and spicy fried fermented tempe, crunchy garlic crackers and traditional house-made sambal

— One of the most well-known dishes, the Nasi Kuning can be found anywhere throughout Nusantara. Strongly associated with Javanese and Minahasa traditions, it is known that the presentation of the dish symbolises good fortune, prosperity, wealth and dignity.

13 Nasi Langgi 17.0

Traditional Solo style coconut rice served with premium Javanese style curry chicken, spicy stewed tender grain fed beef rinds, spiced fresh coconut, sliced omelette, Javanese beef stew and house-made sambal

— A unique, ever-flavoury dish hailing from Central Javanese city of Solo – home of the Surakarta Sunanate.

14 Lontong Sayur Betawi 16.0

Jakarta style rice cakes basted in coconut milk and packed in rolled-up banana leaf, topped with house-made light Javanese style curry vegetables and richly spiced stewed grain fed beef, served with spongey premium soy tofu, sweet and spicy fermented tempe, pan-fried boiled egg, crunchy fresh water river prawn, crumbly garlic crackers and house-made sambal

— A savoury dish native to the cosmopolitan port city of Batavia, Dutch East Indies - now modern-day Jakarta. As any Betawi dishes, it is known to be influenced from Chinese, Malay, Sundanese, Javanese, Arabic and European settlers since the city’s establishment in the 17th century.

NASIRice


From the Jimbaran Beach

— One of the most-loved seaside delicacies in the Island of the Gods, these set of dishes are native to the Balinese fishing village of Jimbaran. It is known that the recipes are passed down from fisherman families of many generations before.

15 Udang Bakar Jimbaran 4 pieces 34.0

(Please allow ±20 minutes for preparation time)

Succulently grilled jumbo fresh water crunchy river prawns basted with traditional Balinese prawn paste and Javanese sweet soy sauce, served with sweet and crunchy cucumber, fresh tomatoes, Kemangi, fresh cut long beans and house-made sambal

16 Kakap Merah Bakar Jimbaran 39.0


The freshest catch of a whole red snapper 500g grilled Jimbaran-Bali style with traditional house-made Balinese shrimp paste and Javanese sweet soy sauce. Accompanied with freshly farmed crunchy cucumbers, tomatoes, kemangi, fresh cut long beans and house-made sambal

MAKANAN UTAMAMains


17 Ayam Bakar Taliwang (Whole chicken, 500g) 29.0


Grilled chicken marinated in signature Lombok’s style method and spiced with freshly pounded black peppercorns with purified sea salt. Served with Lombok’s style steam water spinach topped with tomato chilli sambal, ground peanut and house-made sambal

— Hailing from Karang Taliwang – a village deeply embedded within Lombok’s capital city, Mataram. Ayam Bakar Taliwang is one of the most-loved grilled chickens across the Nusantara, its recipe is known to be originated from the nobilities of the Sasak People.

18 Bebek Goreng Ubud (Half Duck) 26.0

Signature Balinese style pan-fried halal duck marinated overnight with freshly pounded Indonesian herbs & spices, sea-salt and black peppercorns, served with Javanese Urap Sayuran, topped with fresh grated coconut dressing and house-made sambal

— A traditional dish of the Island of the Gods; this variant of the Bebek Goreng is native to the Balinese town of Ubud, home to the feudal lords whom pledged their allegiance to the King of Gianyar.

19 Ayam Goreng Lengkuas (Whole Chicken, 500g) 22.0

Pan-fried chicken marinated overnight with traditional Javanese herbs & spices, topped with aromatic shredded galangal, served with a mix of freshly farmed vegetables and house-made sambal

— Hailing from the West Javanese city of Bandung, this variant of the Ayam Goreng is known to originate from Pasundan, the homeland of the Urang Sunda – or the Sundanese people of the modern-day West Java.

MAKANAN UTAMAMains


20 Sate Ayam Madura (10 sticks) 19.0


Traditionally grilled Madura style chicken skewers tastefully marinated overnight with the original Javanese sweet soy sauce, served with house-made spiced fresh pounded peanut sauce, Indonesian style rice cakes, slices of fresh cut chilli padi and shallots

— Sate Ayam Madura is notably one of the most popular sate variants amongst all. Hails from the Eastern Javanese island of Madura, and is one of the much-loved variants amongst Indonesians across Nusantara.

21 Sate Kambing Betawi (10 sticks) 24.0


Traditionally grilled Jakarta style premium baby lamb skewers that is tastefully marinated overnight with the finest Indonesian flavours, served with Indonesian house-made sambal kecap and freshly cut sweet and crunchy cucumber pickles

— This variant of Sate Kambing dons the recipe of the Betawi people, the inhabitants of the cosmopolitan Dutch colonial port city of Batavia, now modern day Jakarta. A harmonious blend of cultures influenced from Chinese, Malay, Sundanese, Javanese, Arabic and European settlers since the city’s establishment in the 17th century.

22 Sate Padang (6 sticks) 21.0


Traditionally grilled Padang style premium beef skewers tastefully marinated overnight with the finest Sumatran flavours, topped with an authentic aromatic creamy curry sauce and served with Indonesian rice cakes

— Named after the West Sumatran city of Padang, the Sate Padang is known to be one of the complex dishes amongst all satays. Using 19 different types of spices, this exquisite dish earns a deep affectionate place within the hearts and minds of Indonesians.

MAKANAN UTAMAMains


23 Daging Nyat Nyat 15.0

200 grams of delicately slow stewed grain fed beef richly spiced with traditional Javanese seasoning, cooked in signature Balinese style

— Inspired by traditional Balinese cuisine, this contemporary street dish grew popular in the 1980s within the Balinese capital city of Denpasar.

24 Semur Jawa Daging 15.0

200 grams of premium grain fed beef stew thoroughly cooked with fresh tomatoes, sweet red onions, tangy porcelain garlic and spicy chilli

— This dish is notably influenced by Dutch colonial settlers in the 17th century. Also known as ‘Smoor’ or stew in Dutch, Semur Daging is an intermarriage between Dutch and Javanese cuisine - conceived by the Eurasian populace of Central Java.

25 Sambal Goreng Krecek 16.0

Traditional Javanese soft inner cattle skin spicy dish, cooked with coconut milk-base stew, traditional chilli peppers and aromatic petai

— An exquisite dish hailing from the Central Javanese city of Yogyakarta – home of the Hamengkubuwono Royal family of the Yogyakarta Sultanate.

26 Sambal Goreng Kentang 14.0

Javanese stir fried mix of ingredients with spicy chilli paste consist of chewy nutritious chicken’s heart and gizzards, fried potatoes, sweet and spicy fermented tempe and aromatic petai

— A Javanese dish commonly found within the households of Indonesian families. A savoury dish deared by most Indonesians longing to return home.

LAUK PAUKOther Dishes


27 Tahu Tempe Goreng 9.0

Stir fried spongey tofu and fermented tempe richly spiced and marinated overnight, served with freshly farmed vegetables and traditionally house-made sambal

— A household dish for generations of Indonesian families. A simple dish commonly found throughout every corners of Nusantara.

28 Tahu Bumbu Kuning 9.0

Rich coconut milk and premium turmeric stewed curry cooked with soft spongey premium soy tofu and whole boiled eggs

— Native to Central Java, this dish is known to originate from Central Javanese households due to its availability of its ingredients and simplicity of its cooking method.

LAUK PAUKOther Dishes


29 Gado Gado 15.0

Freshly farmed vegetables thoroughly tossed and mixed with house-made spiced freshly pounded peanut sauce, served with crunchy side crackers and whole boiled egg

— Nominated as one of five national dishes of Indonesia, the incredibly popular Gado-Gado hails from the island of Java. True to its name, the term ‘Gado-Gado’ literally means ‘mix-mix’ in Indonesian.

30 Plecing Kangkung 14.0

Signature Lombok style steamed freshly farmed water spinach topped with house-made tomato chilli sambal

— Native to the Island of Lombok, this simple dish is usually served as a side to Ayam Bakar Taliwang.

31 Urap Sayuran 14.0

Traditional Balinese style steamed variety of freshly farmed vegetables, topped with Javanese spiced shredded premium coconut

— A dish commonly found both in Bali and Java. This Balinese variant of Urap is usually served as a side to traditional Balinese dishes.

32 Sayur Labu 14.0

Coconut based-stewed freshly farmed chayote in spiced light Javanese style curry sauce

— A common dish found in Java, also known as Sayur Labu Siam. Chayote is known as ‘Labu Siam’ in Indonesian due to its origin of imports from Siam, now modern-day Thailand, by Dutch colonial settlers.

SAYURANVegetables


33 Sayur Asem 13.0

Sumptuous Javanese sweet and sour boiled mixed freshly farmed vegetable soup consists of homegrown sweet corn, Sudanese farmed long beans, bitternut, fresh Javanese bay leaves and crunchy cabbages

— A popular dish of West Java, known to be derived from Sundanese and Betawi cuisines.

34 Sayur Lodeh 14.0

Delectable mix of freshly farmed vegetables stir fried with Javanese curry sauce – consists of young farm grown jackfruit, fresh cut long beans, spicy green and red chillies, aromatic petai, sweet and spicy fermented tempe and premium homegrown chayote

— A culturally-significant dish hailing from the Central Javanese city of Yogyakarta. A tradition of old, it is known that the Yogyakarta Sultanate and its people often cook Sayur Lodeh communally. It is believed that this tradition can deter natural disasters from befalling throughout Nusantara.

SAYURANVegetables


35 Aneka Ragam NasiAssorted steamed rice for your selection(Portion perfect for 1 – 2 person)

i Nasi Putih 3.5

White Premium Jasmine Rice

ii Lontong 3.5

Rice Cake

iii Nasi Gurih 4.0

Premium Coconut Rice

iv Nasi Kuning 4.0

Premium Turmeric Rice

TAMBAHANSides


36 Sambal— With centuries worth of heritage, sambal remains an important culinary aspect in Indonesian cuisine - it compliments any forms of dishes, enriching flavour like no other before. Known to be an archipelago of ever-abundant exotic spices, it is known that Nusantara’s multi-ethnic cultures offers as many as 300 varieties of sambals.

i Sambal Embe 4.0

Balinese style red shallots chilli salsa with coconut oil

ii Sambal Matah 4.0

Balinese style lemongrass and kaffir lime chilli salsa with coconut oil

iii Sambal Daun Jeruk 4.0

Sama Sama special extra spicy shrimp paste sambal with kaffir lime

iv Sambal Goreng Terasi 4.0

Sama Sama special fried sambal with big taste notes of shrimp paste and sliced red chilli

SAMBALIndonesian Chilli Sauce


Dessert37 Es Cendol 9.0

Pandan jelly, jackfruit, coconut milk and Indonesian palm sugar

38 Es Teler 9.0

Coconut, avocado and jackfruit shaved ice

39 Es Campur 9.0

Mixed toppings shaved ice

Soft Drinks40 Teh Botol 3.5

41 Coca Cola 4.0

42 Sprite 4.0

43 Fanta Strawberry 4.0

44 Mineral Water 4.0

MINUMANDessert & Drinks Menu


Cold Drinks45 Es Jeruk Manis 7.0

Freshly-squeezed Indonesian iced orange water with sugar

46 Es Jeruk Tawar 7.0

Freshly-squeezed Indonesian sugarless iced orange water

47 Es Jeruk Nipis Manis 7.0

Freshly-squeezed Indonesian iced lime water with sugar

48 Es Jeruk Nipis Tawar 7.0

Freshly-squeezed Indonesian sugarless iced lime water

49 Es Teh Manis 3.0

Iced tea with sugar

50 Es Teh Tawar 3.0

Sugarless iced tea

51 Es Teh Susu 4.5

Iced milk tea

52 Es Kopi Susu 4.5

Iced milk coffee

53 Es Kopi Hitam 4.5

Iced black coffee

54 Es Soda Gembira 6.0

Literally translated as ‘Happy Soda’ in Indonesian. Soda with red syrup and condensed milk

55 Es Markisa Soda 6.0

Iced passion fruit soda



Hot Drinks56 Kopi Hitam 4.5

Black coffee

57 Kopi Susu 4.5

Milk coffee

58 Teh Susu 4.5

Milk tea

59 Teh Manis Hangat 3.0

Tea with sugar

60 Teh Tawar Hangat 3.0

Sugarless tea

61 Jeruk Manis Hangat 7.0

Orange water with sugar

62 Jeruk Tawar Hangat 7.0

Sugarless orange water

63 Jeruk Nipis Manis Hangat 7.0

Lime water with sugar

64 Jeruk Nipis Tawar Hangat 7.0

Sugarless lime water


the sama sama dining experience · 05 siomay bandung 12.5 thoroughly mashed and blended chewy...

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