KAUM

Diners can find enjoyable Indonesian fare in a casual setting at Kaum, a Potato Head Family project. The interiors by Sou Fujimoto are inspired by traditional Indonesian elements, with ceramic tiles and geometric elements playing off each other beautifully. Servers are friendly and highly attentive without being overbearing, and can help befuddled diners navigate the traditional ingredients and cooking techniques listed on the menu. We recommend you start with the gado gado Kaum—a fiery vegetable dish served with fried shallots, egg, tempeh and garlic crackers, which has a kick but can be prepared less spicy if one so requests. Served boneless, the fork-tender Babi Guling (roasted suckling pig) is expertly marinated with Balinese-style spices and cooked to a pleasing crunch. The Lapis Surabaya, a sweet layer cake, is a cooling dessert that offers just the right amount of sugar to help temper a spice-filled meal. While there is a well thought out wine list, it is the creative cocktails that most come here to sip on—we particularly enjoyed the LOWLOW Sling, a concoction of Beefeater 24, recycled tepache, Benedictine, ginger, lychee and fizz. Following you meal, you can retire to the front lounge for a digestif.

When it comes to authentic Isaan fare—from the northern region of Thailand— no place does it quite like Chachawan Kaum features classic Indonesian dishes such as roast suckling pig