Bangkok never misses a beat when it comes to new food trends and the city’s latest obsession comes straight from Indonesia: seblak. Born from Bandung, this fiery comfort dish combines noodles and kerupuk (crispy crackers that turn deliciously chewy when cooked) in a bold, spicy broth. In Indonesia, it’s a beloved street snack, but right now it’s stirring up interest in Thailand, drawing curious foodies with its bubbling pots, chewy textures and bold flavours.
Seblak isn’t exactly new: it has been viral in Indonesia for years, especially as a street food dish sold at roadside stalls. But now Bangkokians are going wild trying to get their hands on the ‘real deal’. From shio pan and fruit moji to box jellyfish and mala hotpot, now it’s seblak’s turn to take the spotlight. It’s become so popular in the country that even Indonesia has taken notice, making headlines about the craze.
Seblak was born in Bandung, West Java, where it started out as a simple Sundanese snack: dry crackers soaked in hot water or broth and seasoned with garlic, galangal, chili and salt. The crackers softened into a chewy texture – hence the name, ‘seblak,’ meaning ‘to slurp.’ Over time, vendors added eggs, noodles, meatballs, sausage, vegetables and more, turning it into a hearty, spicy street dish. By the 2000s, Seblak had gained popularity beyond West Java, becoming a favourite for foodies in the know.
Why is it popular in Bangkok?
The craze kicked off on TikTok, where Bangkokians have long been hooked on mukbang (Korean-style eating shows where hosts munch while chatting with viewers). One channel in particular, thechanisara by Chanisara Wongdeeprasith, sparked hype after an Indonesian follower suggested she try seblak. She later raved about how much she enjoyed the dish, and her video piqued local curiosity, sending Bangkok foodies on the hunt for bowls of the spicy, chewy comfort food closer to home.
Seblak is all about bold, punchy flavours that hit you at once. The broth is thick and aromatic, often made with chilli, garlic, shallots, and kencur (a type of aromatic ginger that gives it a distinctive kick). It’s the kind of heat that warms you up. The kerupuk are the highlight – once boiled, they turn chewy, springy, almost noodle-like, soaking up the soup. They come in a variety of shapes and colours, making the bowl as fun to look at as it is to eat. Mixed with noodles, eggs, chicken, meatballs, or even seafood, every spoonful is a comforting balance of chewy textures and spicy broth.
As the owner of the delivery-only restaurant Puckchum Kumhom, Chanisara also decided to start selling seblak herself, experimenting to make it as close to the original as possible. Now, by 8.30am, people are already competing for a bowl. And trust me, it’s no easy feat to get one. Some places have started offering instant packages, making it easier for people to enjoy seblak at home.
With the recent craze, your best bet to try seblak is to visit an Indonesian restaurant like Warteg Indonesia at Khunrana Inn or Padang Nusantara at Pratunam for around B150–180. You can order from Puckchum Kumhom via Grab or LINE MAN from B129, or pick up an instant version on leading online shopping platforms such as TikTok, Shopee or Lazada for around B150-180 each.
