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.
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