Some are crunchy, some indulgent and some unexpected. Our epicure insiders share the bar bites they believe deserve a place beside your favourite pour.
Dewi Prasodjo
My ideal bar bites need to be salty, crunchy and dangerously easy to keep ordering.
Chicken wings will always be my first pick, but I am very particular about them. The skin has to be so crisp it practically shatters with every bite, while the meat inside remains juicy and tender. Oven-baked wings can be good, but let’s be honest, fried is usually better. I’m equally happy with simple salt and pepper or something sticky and glazed, whether it’s classic buffalo, honey garlic or a little spicy. I don’t mind messy fingers, but soggy wings are unforgivable.
My other weakness is stuffed olives, especially those filled with blue cheese, goat’s cheese or Parmesan. I also love anchovy-stuffed olives, but the dream version combines the two: plump olives filled with Parmesan and anchovies, then breaded and deep-fried until crisp and golden. Salty, briny, cheesy and crunchy – they have everything a proper bar bite needs. At that point, the cocktail is really just there to keep the olives company.
Runi Indrani
When it comes to bar bites, oysters are an easy pick for me. I love their delicate, briny flavour and creamy texture, especially when they arrive freshly shucked and ice-cold. They are also wonderfully versatile when it comes to drinks. Champagne and crisp white wines are classic pairings, while a Dry Martini is my cocktail of choice – cold, clean and crisp enough to cut through the oyster’s richness. A Paloma, with its bright grapefruit notes, makes another refreshing match, while the savoury character of a Bloody Mary offers a more unexpected contrast to the oyster’s salty, oceanic flavour.
For me, the key to pairing oysters with cocktails is keeping things simple. I look for drinks with a clean profile, a refreshing temperature and a touch of citrus, whether it comes from lemon, lime or grapefruit. These bright notes echo that familiar squeeze of lemon over a raw oyster, while avoiding anything too heavy or aromatic that might overpower its delicate flavour. It is a simple combination, but sometimes the best bar bites are the ones that need very little fuss.
Rizki Pradana
Even though the basic understanding of “bar bites” is essentially something we eat while having a drink at a bar, I believe we can split them into a few categories. First is the actual snack, mostly taken straight from a packet and poured into a bowl, such as chips, nuts, popcorn and crackers. Then there are bites that you actually cook, but simply come in smaller portions for practicality: wings, fries, fritters, onion rings and cheese curds. Lastly, there is always the actual full meal, curated specifically for the complete experience – roasted protein or pasta comes to mind.
But if you ask me personally, I prefer the first category. Chips or crackers work well not only because they are easy to eat, but also because they won’t sway your palate too much, allowing you to enjoy your drink to its full potential. That doesn’t mean a bowl of snacks can’t be creative. Being in Indonesia, I’ve had several local crackers served with my cocktail order – from cassava and rice (gendar) crackers, to banana and soy tempeh chips. But if you need a more out-of-the-box idea, there’s one bar in Jakarta that serves fried crickets. Yes, it is unusually bold, but that hasn’t stopped patrons from coming back for more.
Dimas Ponco
As someone who doesn’t drink, time spent in a bar usually means sparkling water, soda water with lime, or a virgin Mojito – drinks that let me blend into the party seamlessly. They may not be a Negroni or Cosmopolitan, but their pared-back flavours make a solid match for bar snacks, allowing me to fully enjoy the food.
When I have one of these sparkly sips in hand, I tend to reach for crunchy bites. Nachos with salsa are a classic, but in Indonesian bars, you may find a local twist with sambal matah instead. Made with fresh shallots, chillies and citrusy aromatics, it gives the simple snack a distinctly Balinese kick. The heat is particularly refreshing when washed down with soda or sparkling water, as the bubbles offer a clean counterpoint to the spice.
Another favourite is sweet potato fries. Their natural sweetness brings a more vibrant flavour than regular fries, while a savoury, salty dipping sauce adds another layer of contrast – all balanced by a sip of carbonated water.
