Warung Indo
Indonesian restaurant · Sugar Land ·
Authentic Indonesian eatery with Nasi Campur, Soto Ayam, and Es Cendol.
Authentic Indonesian eatery with Nasi Campur, Soto Ayam, and Es Cendol.
"One of two Indonesian restaurants in the Houston area, Warung Indo has been a staple of Indonesians looking for a slice of home. Tucked into a strip mall, the restaurant serves some of Indonesia’s most popular dishes, including nasi campur, a rice dish made up of beef rendang, tempeh, chopped vegetables, and boiled egg, and nasi goreng, a national Indonesian fried egg-and-rice dish. Seeking some additional comfort? Try the soto ayam, a chicken soup hued by golden turmeric and simmered with a variety of spices, lemongrass, and makrut, plus flavorful additions, including cabbage, eggs, vermicelli noodles, tomato, and bean sprouts. Quench your thirst with es cendol, a traditional drink made with pandan-flavored rice flour-tapioca jelly, coconut milk, and palm sugar syrup." - Brittany Britto Garley
"One of two Indonesian restaurants in the Houston area, Warung Indo has been a staple of Indonesians looking for a slice of home. Tucked into a strip mall, the restaurant serves some of Indonesia’s most popular dishes, including nasi campur, a rice dish made up of beef rendang, tempeh, chopped vegetables, and boiled egg, and nasi goreng, a national Indonesian fried egg-and-rice dish. Seeking some additional comfort? Try the soto ayam, a chicken soup hued by golden turmeric and simmered with a variety of spices, lemongrass, and makrut, plus flavorful additions, including cabbage, eggs, vermicelli noodles, tomato, and bean sprouts. Quench your thirst with es cendol, a traditional drink made with pandan-flavored rice flour-tapioca jelly, coconut milk, and palm sugar syrup." - Brianna Griff
"I was thrilled to see nasi campur ($15) on the menu at this Sugar Land strip-mall gem; the dish featured a scoop of white rice surrounded by vegetables and protein, with tempeh flavored in a spiced bath of kecap manis (Indonesia’s sweet soy sauce) plated atop the rice alongside a marinated egg and rendang, a slow-cooked meat dish popular in Indonesia and Malaysia, while chopped peppers brightened a stellar interpretation of the Javanese mainstay—delivering both authentic taste and atmosphere." - Kayla Stewart
"I also note the eclectic pop-up Gado Gado as another nearby Indonesian option." - Brooke Jackson-Glidden
When Ida and Robin Edwards opened Warung Indo in 2022 in a Sugar Land strip-mall, I saw it quickly become a hub for Indonesian families seeking traditional, familiar cuisine. Ida centers the flavors of her native Central Java while also preparing soups and stews from Sumatra and seafood from Gorontalo, insisting on ingredients like galangal, makrut lime, and fried shallots to showcase a centuries-old cuisine rather than a hybridized American interpretation. Nasi campur at the restaurant features white rice topped with a generous portion of beef rendang (a Sumatran beef stew), a saucy mix of tempeh and chopped vegetables, and a boiled egg marinated in a sambal of chili, onion, garlic, and spices, served alongside a piquant orange broth with carrots and chopped green beans. The nasi goreng is presented with anchovies and a quintessential fried egg—where the anchovies’ saltiness melts into the egg to produce a sharp, slightly acidic bite in fragrant fried rice. Her soto ayam follows the national style—golden with turmeric and infused with coriander, galangal, lemongrass, and makrut lime—simmered for three hours and finished with bean sprouts, tomato, thin cabbage slices, eggs, and vermicelli. For dessert and refreshment, es cendol features rice- and tapioca-based green jelly strips saturated in palm sugar syrup and pandan (the pandan provides the core vanilla-like sweetness, with green food coloring enhancing the brightness). A visually striking banana-leaf–wrapped dish showcases grilled rice and chicken seasoned with chili, jalapeño, red and green peppers, onion, garlic, galangal, ginger, and lemongrass, briefly microwaved so the banana leaf’s flavor seeps in before baking and serving—a true feast and visual delight. - Kayla Stewart
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