Food: Plataran

So­cialites Rina Salim and Dewi Lim were en­veloped in the ro­man­ti­cism of Ja­vanese royal am­bi­ence and re­fined home cook­ing at Plataran Dhar­mawangsa, writes Retta Ok­ta­viani Su­parli.

Indonesia Tatler - - Contents -

Plataran Dhar­mawangsa sur­prises us with a royal Ja­vanese am­bi­ence and a va­ri­ety of scrumptious au­then­tic dishessenopati estab­lish­ment

es­tled in the posh vicin­ity of the Dhar­mawangsa res­i­den­tial area, Plataran Dhar­mawangsa is truly a hid­den oa­sis for In­done­sian food en­thu­si­asts. The first thing you see once you go through the main en­trance is a well-man­i­cured gar­den which evokes a feel­ing of oneness with na­ture. Straight ahead, you will see a big tra­di­tional Ja­vanese house called Joglo. Very ex­otic, this is the main din­ing space of Plataran Dhar­mawangsa restau­rant, which con­sists of three dif­fer­ent ar­eas called Sedap Malam, Melati, and Ke­nanga.

Once in­side the Joglo house, be pre­pared to see magnificent relics sourced from all over In­done­sia, such as a carved wooden screen and an­tique plates hang­ing on the wall. Serv­ing as a cen­tre­piece is a beau­ti­ful Euro­pean chan­de­lier which hangs in the main din­ing area. In­done­sian arte­facts blend­ing with clas­sic wooden fur­ni­ture on flo­ral mo­tif tiles gives a sub­tle at­mos­phere of a royal res­i­dence. In ad­di­tion, a mas­sive, fully carved wooden panel back­drop called gebyok will

take your breath away and grow your ad­mi­ra­tion for Ja­vanese crafts­man­ship.

Next to the main Joglo house is the Kan­til room. Func­tion­ing as a pri­vate room, Kan­til is a sep­a­rate struc­ture built in the style of li­masan house, another type of Ja­vanese tra­di­tional house. The dec­o­ra­tion in­side this lit­tle house is more or less sim­i­lar to the ones you find in the main build­ing. Pri­vate and in­ti­mate, Kan­til house was the venue where two beau­ti­ful ladies, Rina Salim and Dewi Lim, had their friendly lun­cheon.

“It’s an ab­so­lutely beau­ti­ful and amaz­ing restau­rant. Each dec­o­ra­tive piece amazes me. It’s very In­done­sian,” said Rina. Echo­ing her best friend, Dewi added, “The am­bi­ence is very re­lax­ing. I love it.” Both Rina and Dewi agreed that the best fea­ture of the estab­lish­ment is its unique­ness.

Go­ing on to the menu, Plataran Dhar­mawangsa served the ladies some of In­done­sia’s best home-cooked dishes which were pre­pared by Cor­po­rate Di­rec­tor of Food & Bev­er­age, Per­mana Sigid­prawiro. Born as the eighth of nine chil­dren, Per­mana has more than 15 years of ex­pe­ri­ence in the culi­nary in­dus­try. It is in­ter­est­ing that Per­mana’s for­mal ed­u­ca­tion was not in the culi­nary arts, but in busi­ness ad­min­is­tra­tion and mar­ket­ing. “I used to work in the field of gen­eral in­dus­try,” he ex­plained with a laugh. He con­tin­ued his story, back in 1997 when he moved to the city that never sleeps, New York, “I worked as a bus­boy and pizza de­liv­ery boy. From that mo­ment, I was in­tro­duced to the hos­pi­tal­ity world and was kind of in­ter­ested in it.” Af­ter a year, he went back to In­done­sia and opened warung tenda (a portable tent stall, cov­ered with can­vas fab­ric or plas­tic sheets for roof­ing) in the Se­manggi area. “That was the first warung tenda in

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