Comparing Tempeh across three restaurants — an honest verdict

I ate Tempeh at three different restaurants in the same week to compare. The results were illuminating. The use of kecap manis sweet soy varied significantly — only one got it right. The sweet-savoury profile should be consistent but interpretation differs widely.

rendang from West Sumatra is consistently voted one of the world's most delicious dishes. The best version came from a Bali warung, which felt authentic. Bintang beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Tempeh is larger than you'd think.