Jakarta, 6 a.m. A thin mist hangs in the air. In the distance, the gentle clink of spoons against bowls echoes from one street to another. A street vendor pushes his cart, steam rising from a pot of chicken broth, wrapping the morning in a warm, savory aroma.
It’s a sacred moment experienced by millions of Indonesians every day—now made even sweeter as Bubur Ayam has officially been crowned Best Porridge in Southeast Asia by TasteAtlas.
Rising to the Throne, Outshining Regional Rivals
In Southeast Asia’s porridge arena, competition is fierce. There’s the comforting Arroz Caldo and Lugaw from the Philippines, and the visually striking three-color dessert (Chè ba màu) from Vietnam.
But 2025 is the year of Indonesia’s triumph. TasteAtlas placed bubur ayam at the very top—not just for its flavor, but for the story carried in every spoonful.
Bubur ayam is poetry in a bowl: rice simmered slowly until it melts into chicken broth, tender shredded meat, crispy fried shallots, a sprinkle of celery, and a drizzle of salty soy sauce or nutty peanut sambal that sends waves of flavor across the palate.
The texture? Thick yet silky. The aroma? Comforting, yet instantly appetite-awakening.
Culinary Footprints: From Congee to a National Icon
Historically, bubur ayam is a local adaptation of Chinese congee brought by early migrants. The fried crullers (cakwe), soy sauce, and serving style reflect those roots.
But Indonesia didn’t just copy—we remixed it. Local spices, inventive toppings, and the distinctive peanut sambal from Cirebon shaped a new identity: 100% Nusantara.
Stirred or Unstirred: The "Eternal" Debate
If you’re new to the bubur ayam universe, know this—there’s an entire fandom behind the bowl.
- The Stirred Team believes mixing ensures a perfectly even flavor, with every spoonful rich, hearty, and soaked in broth.
- The Unstirred Team wants every bite to be a surprise: sometimes just porridge and broth, other times a crunchy cracker and a hit of chili sambal.
This debate never ends—much like the “hot sweet tea vs iced tea” argument. Some vendors can even guess your preference from the moment you pick up your spoon.
When’s the Best Time to Enjoy Bubur Ayam?
Traditionally, bubur ayam is a morning dish. Street vendors usually start at dawn and wrap up around 9 or 10 a.m. In some cities, it’s also a nighttime comfort food—served at roadside stalls until midnight.
Iconic Variants
- Bubur Ayam Bandung – Thick, turmeric-tinted porridge, served with emping crackers and peanut sambal.
- Bubur Ayam Sukabumi – A soft-boiled free-range egg placed in the center, creating a velvety texture as it blends in.
- Bubur Ayam Cirebon – Bathed in golden broth with a sweet-spicy peanut sambal.
- Bubur Ayam Jakarta – Loaded with toppings: cakwe crullers, bright-orange crackers, marinated eggs, and rich savory broth.
Every region has its own flavor DNA, but they all share the same foundation: rice, broth, chicken, and a crunchy topping.
From Street Stalls to Five-Star Hotels
What makes bubur ayam remarkable is its versatility. It’s equally satisfying eaten on a plastic stool by the roadside or served at a luxurious hotel breakfast buffet.
Even global fast-food giants like McDonald’s and KFC in Indonesia and Malaysia have added it to their breakfast menus, proof that bubur ayam can compete in the global market without losing its soul.
A Consistent Champion
Before this recent win, bubur ayam had already made it onto TasteAtlas’s list of the world’s 50 best breakfasts in 2025, ranking 29th in the May–June edition.
In other words, this is no fluke. Bubur ayam consistently leaves a deep flavor impression, whether on local taste buds or those of visitors from across the globe.
