The most successful part of the Indonesian Pavilion is its restaurant. Just perfect. If you're in a rush (or you don't want to spend much), the little kiosks outside are for you. If you have something more ambitious in mind, then there's the restaurant inside. Thoughtful and cordial staff, with cuisine that is simple and sophisticated at the same time. Rice, vegetables, fruit, meat and fish. To which are added generous quantities of delicious spices. Try the [chicken cooked in coconut sauce](http://www.goodfood.com.au/good-food/cook/recipe/indonesian-chicken-in-coconut-milk-20130807-2rfvd.html), the sate ayam, namely, skewers of chicken served with different types of sauce (peanut, pineapple or hot chilli), nasi goreng, (rice sautéed with vegetables), chicken or fish and salads garnished with exotic fruits. And then mango, papaya and salak enter. No starred chef, no TV celebrities. Just superb cuisine that is the daughter of a thousand-year-old tradition. Nothing more, nothing less. Superb!