Passing through the ITB main gate, the KKP canteen can be spotted next to the ATM Center. The canteen serves whole dishes, such as bento, yellow rice, and fried rice. There are also students’ favorite snacks, such as rissole, fried tofu, pastel, and many more. Last but not least, the shop sells beverages, either cold or lukewarm.

The next cafeteria is the Barrac canteen, located among the Engineering Laboratory Building IX A, IX C, Old CADL, and Engineering Laboratory IX B. The place possesses a myriad of menu, from home-cooking, Korean style, and a popular milk-based drink among students. The canteen stood on top of the 2nd floor and possessed an outdoor and indoor section, where customers can freely choose where they sit.

Strolling to the east side of ITB, another canteen opens nearby the Faculty of Mining and Petroleum Engineering (FMPE) Building. The canteen provides various heavy meals, such as fried chicken, chicken noodle, soto, and many other local dishes. A famous ice-based drink served in this canteen, Mr. Oyen’s Sekoteng Ice, is available in various flavors.

On the opposite west, a few other cafeterias line up close by, such as the SBM canteen, West General Lecture Building (WGLB) canteen, and Engineering Laboratorium V canteen. The SBM canteen looks no different to the other canteens at first glance, yet inside, they sell delicious ice creams, affordable on a students’ budget.

“Their best-selling menus are ice cream and dim sums. I think the tastiest ice cream here is the vanilla one,” remarked Restu Khurrotul Ayun, an SBM ITB student.

Meanwhile, the WGLB Canteen is located on the ground floor and sells many snacks such as macaroni, as well as heavier meals. Lastly, the Engineering Laboratory V canteen offers whole meals for students wanting home-cooked food.

There are many more canteens visitable in ITB, including the East GLB, CRCS, the Blue Lab, and other smaller cafeterias. All of them maintained a cleanliness standard, at the very least providing waste bins and ensuring the floor, tables, and cutleries in a spotless state to make sure customers might eat comfortably.

Reporter: Yohana Aprilianna (Urban and Regional Planning, 2021)

Editor: M. Naufal Hafizh

Translator: Firzana Aisya

Editor: Anggi Nurdiani (Management, 2021)