If Javanese cuisine whispers and Padang cuisine shouts, Sundanese cuisine sings. The culinary tradition of West Java (Sunda) is the freshest, lightest, and most vegetable-forward tradition in the Indonesian archipelago. Its defining feature is *lalapan* — a platter of raw vegetables, herbs, and greens served alongside every meal, dressed with nothing but sambal. Where Vietnamese cuisine has its rau thơm (fresh herb plate — VN2-01) and Thai cuisine has its accompanying raw vegetables, Sundanese cuisine elevates raw vegetables to the MAIN EVENT — the cooked dishes are the accompaniment; the lalapan is the centrepiece.
INDONESIAN CUISINE — TIER 1 DEEP EXTRACTION (BATCH 2)