Sultan Mahmud Badaruddin II Airport

Don't make the mistake of grabbing something generic before you reach Sultan Mahmud Badaruddin II Airport, because Palembang's culinary identity follows you right through the departure gates. The domestic terminal's food court is a genuinely satisfying stop, anchored by stalls serving pempek — the city's beloved fish cake — in several forms, from the crispy kapal selam stuffed with egg to bite-sized adaan rolled in spiced batter. Pair it with a cup of cuko, the sharp, garlicky vinegar dipping sauce, and you'll understand why locals treat pempek as non-negotiable airport fare.

Beyond the food court, a handful of sit-down cafés and quick-service spots line the main concourse, offering mie celor, Palembang's rich coconut-milk noodle soup crowned with shrimp and boiled egg, alongside tekwan, a delicate fish-ball broth that warms you before an early flight. The options lean toward local and regional rather than international chains, which is genuinely refreshing. Coffee from South Sumatra's highlands — bold, earthy, and served strong — is available at several counters and makes for a far better pre-flight ritual than anything you'd find at a generic franchise.

One practical note: the airport is modestly sized, so the dining footprint is compact and seating can fill quickly during peak morning and afternoon departure windows. Arrive with at least an hour to spare if you want to sit down comfortably and eat without rushing. Prices are fair and portions are generous by airport standards, and the staff at most stalls are happy to explain dishes to first-timers. Think of the food court here less as a convenience stop and more as your last, unhurried taste of one of Indonesia's most underrated food cities.