Where are you going?
Or, let us surprise youSpin the Globe ®

Sama Sama Kitchen

Photos (12)
Plane loader
Animated dots
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen Santa Barbara California United States
Sama Sama Kitchen
Growing up in Indonesia, chef Ryan Simorangkir says he only craved kid’s food. But as an adult, he fell in love with the local street food of his home country and began to cook from family recipes. After attending Pasadena’s Le Cordon Bleu school, he opened Sama Sama Kitchen, co-owned with chef Tyler Peek, where he celebrates Indonesian cuisine in a warm, casual setting (the name means “you’re welcome” in Indonesian). The menu features renditions of traditional Indonesian street fare, like the signature wings, hot chicken bao, or crispy brussels sprouts. Salads are also a highlight here, including the crispy duck salad, green papaya salad, and market gado-gado. Pan-seared octopus becomes rich with leek and chili oil, as well as rendang remoulade. The black pepper tofu and broccolini may sound simple, but with garlic, scallion, ginger, and chili, it’s a dish that many return to over and over. Don’t skip dessert. Try the banana doughnut fritters or black sesame tres leches with spiced rum milk, and you’ll wonder if you should order an extra to take home.

1208 State St, Santa Barbara, CA 93101, USA
+1 805-965-4566
Sun, Tue - Thur 5pm - 10pm
Fri, Sat 5pm - 11pm