Besides the hot and spicy food, these restaurants are known for their unique style of service. Further to the east, seafood features on the daily diet, either grilled or made into curries. In Bali, Irian Jaya and the highlands of North Sumatra and North Sulawesi pork dishes are specialities. As the population of Indonesia is predominantly Moslem, pork is usually not served except in Chinese restaurants, non moslem regions and in places serving international cuisine. There is a wide variety of tropical and sub-tropical vegetables all year round.
Fruit is available throuhgout the year.
Some fruits such as mangoes and water melons are seasonal, but most of the other fruits can be bought throughout the whole year, such as bananas, apples, papayas, pineapples, oranges, etc. Coffee and tea plantations are plentiful, growing on several islands, and served everywhere from fine restaurant to small village stalls. There are several breweries which produce local beer. For most people, a meal consists of steamed white rice with side dishes of meat, chicken, fish and vegetables along with a glass of tea. There is such a rich variety in the Indonesian cuisine that one should sample specialities in each area.