Wajan

"Cendol, a cold, soupy dessert popular across Southeast Asia, does well to temper the spicy flavors of Wajan’s rendang sapi or udang belado at the end of a meal. Pandan-flavored, worm-shaped jellies float in palm sugar-sweetened coconut milk, ready to be slurped, under a mound of shaved ice. The optional topping of diced jackfruit adds another layer to the dessert’s textural profile." - Rebecca Roland, Michelle Lopez, Janey Wong

"With murals depicting the Kota train station and Javanese mythological figures, Wajan offers Indonesian cuisine from owner Feny’s hometown of Jakarta. Complex, dark rendang curry coats braised beef in savory, spicy, galangal-and-red-chile flavors. Alongside a fluffy omelet with green onion, fried shallots, sambal ijo, and rice, Wajan’s hearty curry doubles down with the extras." - Nick Woo

"When Feny, the owner of Burnside Indonesian restaurant Wajan, was growing up in Jakarta, snacks were a huge part of her diet." - Brooke Jackson-Glidden

"While Wajan is a tour of Indonesia’s greatest hits, like gado gado and rendang, Feny hopes Pasar, her newly open restaurant on Northeast Alberta, will showcase elements of Indonesian dining less commonly available in other parts of the world." - Brooke Jackson-Glidden

"Cendol, a cold, soupy dessert popular across Southeast Asia, does well to temper the spicy flavors of Wajan’s rendang sapi or udang belado at the end of a meal. Pandan-flavored, worm-shaped jellies float in palm sugar-sweetened coconut milk, ready to be slurped, under a mound of shaved ice. The optional topping of diced jackfruit adds another layer to the dessert’s textural profile." - Michelle Lopez, Janey Wong