Petty Pandean-Elliott is an award-winning Indonesian chef, writer, and culinary consultant based in the UK. A pioneering voice in modern Indonesian cuisine, she has served as a judge for Asia’s 50 Best Restaurants and World’s 50 Best Restaurants. A member of the Guild of Food Writers, her work has been featured in BBC Good Food, Condé Nast Traveler, Jakarta Globe and other international publications, championing Indonesia’s rich culinary heritage on the global stage.

As featured in Guardian Food Quarterly and Waitrose FOOD ‘Petty Pandean-Elliott’s approach preserves the authentic soul of Indonesian vegetarian cuisine while transforming its often earth-toned image into something vivid, luminous, and refined. By opening this tradition to a global audience, the book moves effortlessly between the exotic and the familiar, resonating across a wide spectrum of emotions.’ – Shinobu Namae, Chef, L’Effervescence, Tokyo‘Rooted in tradition yet delivered with a modern spin, these dishes are simple, comforting and flavourful.’ – Guardian‘A fascinating read and sumptuously produced, just like its sister book, The Indonesian Table. It’s a book I’ll be savouring.’ – Charlotte Pike MBE, author and food & drink expertPraise for Petty Pandean-Elliott: ‘It is truly remarkable for a talented chef to also be a sensational storyteller.’ – Julien Royer, chef-owner of three-Michelin-starred Odette Restaurant

Petty Pandean-Elliott is an award-winning Indonesian chef, writer, and culinary consultant based in the UK. A pioneering voice in modern Indonesian cuisine, she has served as a judge for Asia’s 50 Best Restaurants and World’s 50 Best Restaurants. A member of the Guild of Food Writers, her work has been featured in BBC Good Food, Condé Nast Traveler, Jakarta Globe and other international publications, championing Indonesia’s rich culinary heritage on the global stage.

As featured in Guardian Food Quarterly and Waitrose FOOD ‘Petty Pandean-Elliott’s approach preserves the authentic soul of Indonesian vegetarian cuisine while transforming its often earth-toned image into something vivid, luminous, and refined. By opening this tradition to a global audience, the book moves effortlessly between the exotic and the familiar, resonating across a wide spectrum of emotions.’ – Shinobu Namae, Chef, L’Effervescence, Tokyo‘Rooted in tradition yet delivered with a modern spin, these dishes are simple, comforting and flavourful.’ – Guardian‘A fascinating read and sumptuously produced, just like its sister book, The Indonesian Table. It’s a book I’ll be savouring.’ – Charlotte Pike MBE, author and food & drink expertPraise for Petty Pandean-Elliott: ‘It is truly remarkable for a talented chef to also be a sensational storyteller.’ – Julien Royer, chef-owner of three-Michelin-starred Odette Restaurant

Petty Pandean-Elliott is an award-winning Indonesian chef, writer, and culinary consultant based in the UK. A pioneering voice in modern Indonesian cuisine, she has served as a judge for Asia’s 50 Best Restaurants and World’s 50 Best Restaurants. A member of the Guild of Food Writers, her work has been featured in BBC Good Food, Condé Nast Traveler, Jakarta Globe and other international publications, championing Indonesia’s rich culinary heritage on the global stage.

As featured in Guardian Food Quarterly and Waitrose FOOD ‘Petty Pandean-Elliott’s approach preserves the authentic soul of Indonesian vegetarian cuisine while transforming its often earth-toned image into something vivid, luminous, and refined. By opening this tradition to a global audience, the book moves effortlessly between the exotic and the familiar, resonating across a wide spectrum of emotions.’ – Shinobu Namae, Chef, L’Effervescence, Tokyo‘Rooted in tradition yet delivered with a modern spin, these dishes are simple, comforting and flavourful.’ – Guardian‘A fascinating read and sumptuously produced, just like its sister book, The Indonesian Table. It’s a book I’ll be savouring.’ – Charlotte Pike MBE, author and food & drink expertPraise for Petty Pandean-Elliott: ‘It is truly remarkable for a talented chef to also be a sensational storyteller.’ – Julien Royer, chef-owner of three-Michelin-starred Odette Restaurant