Lying in the province of West Java, Indonesia, is the enchanting and beautiful land of Sunda or Parahyangan known as the "abode of the gods". Isolated by the rugged terrain of Java, the Sundanese has developed a cuisine distinct from the rest of Indonesia. It combines healthy vegetables, fresh meat, fish and seafood with a myriad of aromatic spices. The most popular method of preparing food in Sunda is "bakar" or charcoal-grilling.

The menu starts with more than 7 or 8 soups and vegetable selections. Keredok, a favorite, offers strips of garden fresh vegetables tossed with a unique dressing of peanut sauce, a sweet and light tangy sauce topped with emping (slightly bitter crackers made from Buah Melinjo). Sayur Lodeh is probably the most popular vegetable dish in all Indonesia. Its mixed vegetables are simmered and thickened with coconut milk.

For meat-eaters, a number of chicken selections include; Ayam Bumbu Rujah, chicken in a smooth, rich sauce of blended spices and chillies. Ayam Panggang Sundan is a dish flavored in a delightful semi-sweet marinade and there is also Ayam Goreng Sunda, tender deep-fried chicken marinated with spices. A Javanese favorite is Rendang Daging Sunda, beef in a thick, dry gravy bursting with the fullness of "a thousand" Sundanese spices.

Seafood dishes offer more than a dozen choices. Sedap Ikan Seabass Bakar is basted Sundanese-style. It prevents drying out which leaves a juicy succulent fish with a special sweet sauce. It is a Seabass that is out of this world! The Ikan Gurame Goreng is fried Gurame is thick with meat, yet succulently tender. Moreover, even the bones - deliciously crunchy - can be eaten! A feast of a fish.