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"Natasya Soetantyo’s Indonesian vegan menu is an underrated gem. Try her garlicky version of batagor (a fried Javanese fish-based snack) or her grilled tofu satay, in which ultra-soft bean curd turns caramel-crisp thanks to continuous sweet-soy basting over charcoal. Ferments’ Lab tempeh crisps (crafted by chef Darwin Su) make a welcome cameo, too." - Lee Tran Lam
