A medley of blanched vegetables—cabbage, bean sprouts, green beans—topped with a rich, spiced peanut sauce that's both creamy and savory. Multiple reviews specifically praise the balance and depth of the peanut sauce, which hits layers of flavor that simple peanut butter can't achieve.
Tips from diners
Gado gado is under €10 and fills you up completely. Pair with a side of roti for less than €15 total.
The sauce is the star—ask for extra if you like it saucy (some batches are thinner than others).
A carnivore's plate: fried rice studded with crispy roast pork belly, spiced sausage, and tender chicken, finished with chili oil and Madame Jeanette hot sauce on the side. The rice is wok-cooked with texture, and each protein adds a distinct flavor layer.
Tips from diners
This is a large plate. Share it or plan to eat leftovers. Very heavy on the portion size but worth it.
Tender beef or chicken skewered and grilled until lightly charred, served with a rich, spiced peanut sauce that's thicker and more complex than standard versions. The meat is juicy, and the sauce doesn't overwhelm the smoky char.
Tips from diners
Arrive before 18:00 if you want your food quickly. After 18:30, the kitchen hits its stride and waits can stretch to 30+ minutes.
A fragrant, warming broth infused with turmeric and spices, loaded with shredded chicken, a whole soft-boiled egg, and crispy fried onions. Reviewers note it's a generous portion and the depth of spice makes it memorable.
Tips from diners
Saoto is best eaten immediately upon arrival—the fried onions lose crispness if it sits. Plan to eat right away.
Freshly cooked roti paired with chunks of chicken still on the bone, swimming in a fragrant, slightly thick curry sauce. The bone-in chicken stays juicy, and the curry has warming spices without overwhelming heat.
Tips from diners
Tear off small pieces of roti and use them to scoop the curry, then pick the meat off the bone. It's a hands-on, fun meal.
Warung Spang Makandra opened in 1978 and was featured on Anthony Bourdain's The Layover, cementing its status as an Amsterdam institution. The name means 'eating together' or 'sharing together' in Surinamese. The restaurant blends Indigenous, Creole, Hindustani, Javanese, Chinese and European cuisines in every dish.
No reservations. First-come, first-served only. The space is tiny and often packed, especially weekends.
The Albert Cuypmarkt is right outside. Eat here, then browse the market for fresh fruit and cheeses.
Food quality is consistent, but service slows significantly after 18:00. Come earlier if you're in a hurry.
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