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POINT OF INTEREST

Braga Street

Bandung, West Java

Hailed as Bandung’s most scenic street, Braga Street features charming colonial architecture and several historic buildings, contributing to Bandung’s nickname of the Paris of Java. While nothing on it rivals the Eiffel Tower, the street is charming to wander and delve deeper into the city’s rich history.

The basics

The main attractions on and around Braga Street include the Museum of the Asian-African Conference, an art deco building that exhibits photographs from the conference held in 1995, and the Gedung Merdeka, a historic former courthouse from the Dutch colonial rule. Braga Street is a staple of Bandung sightseeing tours, typically covering top attractions such as Gedung Sate (renowned for its Indo-European architecture) on day trips from Jakarta.

Things to know before you go

  • Plenty of coffee shops along Braga Street serve Java’s world-renowned beans, so be sure to sample a fresh brew.
  • There will likely be street performers on Braga Street, so bring change if you’d like to show your appreciation with a contribution.
  • Braga Street is mostly flat, making it easy for people using wheelchairs and strollers to navigate.

How to get there

Braga Street is the beating heart of Bandung, so if you stay in the city center, you'll only have a short walk from your accommodation. The nearest bus stop is the Bank CIMB Niaga Lembong, serviced by buses 2 and 5.

When to get there

Braga Street is at its liveliest in the evenings and weekends when street performers and shoppers flock to soak up its culture. The best time to visit Bandung is in the dry season, from June to September. April is also extra celebratory, as it's when the Africa Asia Festival injects life into the city.

Must-try dishes on Braga Street

Like the rest of Java, Bandung offers some flavor-packed dishes. Must-try meals include serabi (Indonesian pancakes cooked on charcoal); batagor (deep-fried tofu and meatballs traditionally eaten as a snack); and mie kocok (noodles cooked in rich beef stock and traditionally topped with celery leaves and tripe).

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