BA-TA-GOR AT IKAN, THE WESTIN RESORT NUSA DUA, BALI

Batagor, short for bakso tahu goreng (fried tofu and meatballs), is a beloved street food from Bandung, West Java, Indonesia, deeply rooted in the region’s culinary heritage. Originating in the 1970s, Batagor was inspired by Chinese-Indonesian culinary traditions, especially the use of dumplings and fish cakes. Local cooks in Bandung adapted these influences by combining fried tofu with fish paste (typically mackerel) to create a savory and crispy snack that quickly became a local favorite.

At Ikan, we’ve reimagined this iconic dish with a modern twist. Our version blends prawn with locally sourced tofu to create delicately seasoned meatballs, then coats them in finely sliced spring roll skin. When fried, this creates an extraordinary crispy texture. We serve it with our unique take on lotek—a traditional Bandung peanut sauce—featuring a subtle galangal flavor for a harmonious balance of crispy, savory, and nutty notes. This dish celebrates the spirit of Batagor with a contemporary flair.

Under the guidance of Chef Mohamad Raviel, Ikan’s new menu tells a story of Indonesia’s diverse culinary landscape. Raised in Bandung, Chef Raviel draws inspiration from his hometown’s vibrant street food culture and the rich gastronomic traditions of Bali, where he honed his craft. Influenced by renowned mentors like Michelin-experienced Amaury Belkhanfar and Indonesian culinary expert Lucky Dailah of the Locavore fame, Chef Raviel’s passion for bringing Indonesian cuisine into the modern culinary spotlight shines through every dish.

For reservations or more information, please visit Westin Nusa Dua Bali  and Ikan Resturant