September 30, 2025 | 08:36 pm
TEMPO.CO, Jakarta - Batagor, a beloved street snack from Bandung, has secured global recognition on the international culinary stage. In the latest update of TasteAtlas’s “100 Best Seafood Dishes in the World” on September 21, 2025, batagor ranked an impressive third place, surpassing seafood delicacies from around the globe.
This achievement reflects more than local popularity. It signifies international acknowledgment of batagor’s distinctive flavor and cultural value, as judged by global culinary enthusiasts.
What is Batagor?
Batagor, short for bakso tahu goreng (fried tofu meatballs), is traditionally made from ground mackerel or other white fish mixed with tofu, then deep-fried until crispy or steamed for a softer version.
The dish is typically served with a rich peanut sauce, sweet soy sauce, sambal, and a squeeze of lime, which together create a vibrant balance of savory, spicy, sweet, and tangy flavors. While presentation may vary between vendors or regions, the signature taste of fish combined with spicy peanut sauce remains unmistakable.
Why Batagor Stands Out
Several elements contribute to batagor’s global acclaim. The interplay of textures—the crispy outer shell with its soft, chewy filling—delivers a delightful contrast.
Meanwhile, the bold combination of flavors, from savory fish to the nutty heat of the sauce, offers a rich and memorable culinary experience.
Batagor’s popularity remains deeply rooted in Bandung, where both traditional and modern vendors carefully preserve its authenticity. Although its origins are influenced by Chinese cuisine, particularly dumplings, the dish has evolved with Indonesian flavors and seasonings, making it a truly local specialty.
Now, with global recognition from TasteAtlas, batagor has earned its place not just as a street food favorite but also as an ambassador of Indonesian culinary heritage on the world stage.
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