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The Sama Sama Dining Experience

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The Sama Sama Dining Experience The Sama Sama Dining Experience 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! Scan to view our photo gallery 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. 01 02 MAKANAN PEMBUKA & CAMILAN Appetizer & Snacks 01 Bakwan Jagung 3 pieces 8.0 Three 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. 02 Bala Bala 3 pieces 8.0 Three pieces of crispy deep-fried mixed Sundanese 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. 03 Perkedel Kentang 3 pieces 8.0 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 03 delicacy introduced by colonial settlers within the Archipelago in the early 17th century. Price is subjected to 5% service charge and GST 04 MAKANAN PEMBUKA & CAMILAN Appetizer & Snacks 04 Batagor 10.5 Sundanese style pan-fried tofu dumpling filled with blended minced fish and tender steamed chicken meat, served with peanut sauce, sweet soy sauce and 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. 05 Tahu Telor Surabaya 14.0 Surabaya-style deep-fried egg and tofu with potatoes, shredded carrot and cucumber, served with house-made Petis Udang peanut sauce — Popular throughout the Southeast Asian region, this variant of Tahu Telur hails from the East Javanese city of Surabaya and became well-loved by many across the Indonesian Archipelago. 06 Aneka Ragam Kerupuk $2.5 per selection Assorted crispy deep fried Indonesian 05 crackers for your selections i Kerupuk Udang (Prawn Crackers) ii Kerupuk Belinjo (Bitternut Crackers) iii Kerupuk Bawang (Garlic Crackers) iv Kerupuk Ikan (Fish Crackers) Price is subjected to 5% service charge and GST 08 09 SUP Soup 07 Sayur Asem 9.0 Javanese-style sweet and sour boiled mixed vegetable soup consisting of homegrown sweet corn, long beans, bitternut, bay leaves and cabbages — A popular dish of West Java, known to be derived from Sundanese and Betawi cuisines. 08 Soto Ayam Lamongan 13.0 Spiced Lamongan-style chicken soup served with Javanese herbs and spices, shredded tender chicken meat, glass noodle, springy beansprouts, boiled eggs and evenly sprinkled with signature koya powder — 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 Rawon Surabaya 15.0 10 Signature Surabaya-style beef soup simmered with traditional Javanese herbs & spices consisting of grounded Buah Keluak, diced beef and served with bean sprouts, chilli, salted egg and deep-fried 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. 10 Sup Buntut 19.0 Oxtail soup served with traditional Javanese spices consisting of nutmeg, white peppercorns, cloves, cinnamon and whole dry ginger root, served with potatoes, carrots and 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 Sup Buntut. Price is subjected to 5% service charge and GST 11 NASI DAN MIE Rice and Noodles 11 Mie Goreng Jawa 15.0 Javanese-style fried noodles with shredded chicken, fishball, beef meatball and tiger prawns — A cultural infusion of Chinese and Javanese origins, introduced by Chinese settlers and integrated into Central Javanese cuisine. 12 Nasi Bebek Goreng Ubud 16.0 Balinese-style crispy fried halal duck, steamed vegetables with spiced grated coconut, blanched water spinach with mild tomato sambal, served with a side of three different sambals — 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. 12 Price is subjected to 5% service charge and GST 13 14 MAKANAN UTAMA Mains 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. 13 Kakap Merah Bakar Jimbaran 39.0 (Please allow ±20 minutes for preparation time) Whole red snapper 500g grilled Jimbaran-Bali style with traditional Balinese shrimp paste and Javanese sweet soy sauce. Served with crunchy cucumbers, tomatoes, kemangi, long beans and house-made sambal 14 Udang Bakar Jimbaran 4 pieces 39.0 (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 15 16 15 Ayam Bakar Taliwang (Whole chicken, 500g) 28.0 (Please allow ±20 minutes for preparation time) Lombok-style marinated grilled chicken marinated, spiced with black peppercorns with purified sea salt. Served with Lombok- style steamed 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. 16 Bebek Goreng Ubud (Half Duck) 26.0 Balinese style pan-fried halal duck marinated with Balinese herbs & spices, sea-salt and black peppercorns, served with Javanese Urap Sayuran, topped with 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. Price is subjected to 5% service charge and GST 17 MAKANAN UTAMA Mains 17 Sate Ayam Madura (10 sticks) 17.0 (Please allow ±20 minutes for preparation time) Madura-style grilled chicken skewers marinated with Javanese sweet soy sauce, served with house-made 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. 18 Sate Kambing Betawi (10 sticks) 25.0 (Please allow ±20 minutes for preparation time) Jakarta-style marinated grilled baby lamb skewers served with house-made sambal kecap and 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. 18 19 Daging Nyat Nyat 12.0 200 grams of slow stewed beef 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. Price is subjected to 5% service charge and GST 20 21 SAYURAN Vegetables 20 Gado Gado 14.0 Mixed vegetables thoroughly tossed and mixed with house- made spiced peanut sauce and served with 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. 21 Plecing Kangkung 12.0 Signature Lombok-style steamed 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. 22 Urap Sayuran 12.0 Traditional Balinese style steamed vegetables, topped with Javanese spiced shredded coconut — 22 23 A dish commonly found both in Bali and Java. This Balinese variant of Urap is usually served as a side to traditional Balinese dishes. 23 Sayur Labu 12.0 Coconut based-stewed 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.
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