Nestled in Elmhurst, Awang Kitchen serves up generous portions of authentic Indonesian favorites like beef rendang and goat satay in a cozy, welcoming space.
"The secret here is a broad array of Indonesian dishes both ancient and modern, accompanied by a traditional series of sambals. Fish cakes with peanut sauce, goat satays, and a series of intriguing baksos (meatballs) are all on the menu, and, for vegans, a wonderful gado-gado." - Eater Staff
"Indonesian restaurants have always been rare, though in past eras (the ’90s, for example) we had more of them. One of the newest, and most highly recommended for cheap eats, is Awang Kitchen in Elmhurst. Start with gado gado, a vegetarian salad of tempeh and lontong (compressed rice cakes) in a delightfully thick peanut sauce. Beef rendang (chunks of meat cooked down in massive quantities of coconut milk) and young goat satays are further highlights of a menu that runs off the rails when it gets to sushi." - Robert Sietsema
"Perhaps the city’s best Indonesian restaurant, Awang is located right on mighty Queens Boulevard not far from its shopping centers, and doesn’t stint on the dark palm-sugar syrup, thick peanut sauce, and double-strength coconut milk. Goat satay is a highlight, as are a juicy fried chicken marinated in coconut milk, and cow tongue in a green-chile sambal. The dining room is cheery and utilitarian." - Eater Staff
"Perhaps the city’s best Indonesian restaurant, Awang is located right on mighty Queens Boulevard not far from its shopping centers, and it doesn’t stint on the dark palm-sugar syrup, thick peanut sauce, and double-strength coconut milk. Goat satay is a highlight, a juicy fried chicken marinated in coconut milk, and cow tongue in a green-chile sambal. The dining room is cheery and utilitarian." - Robert Sietsema
"The idea to use tofu as dumpling skin and stuffing it is a wonderful one. At this Indonesian pit stop in Elmhurst’s big box shopping district, the tafu isi arrives with pieces per order with short green chiles that render quite an impact when nibbled between bites of the boiling hot, stuffed-curd dumplings. The stuffing, by the way, consists of shrimp and diced vegetables." - Robert Sietsema
