“There’s no doubt that in­tro­duc­ing In­done­sian cui­sine to other coun­tries would be a great suc­cess”


al­though I think there are still so many of our re­gional dishes which are still un­known here. We have all the in­gre­di­ents avail­able. What we need are more In­done­sian chefs and restau­rants who dare to go be­yond serv­ing gado-gado and prove that there is so much more to In­done­sian food than just peanut sauce,” en­thuses Prasadani.

Am­s­ter­dam re­ceives roughly 5.7 mil­lion visi­tors per year. To many pleas­antly sur­prised tourists, Am­s­ter­dam is where they ex­pe­ri­ence In­done­sian cui­sine for the first time, mak­ing the city the per­fect get­away to in­tro­duce the flavour­some cui­sine from the ar­chi­pel­ago to a wider au­di­ence out­side its coun­try of ori­gin. “We have been serv­ing the rice ta­ble con­cept to in­ter­na­tional guests and they were al­ways blown away,” shares Meta van den Boomen, man­ager of Restau­rant Blauw.

First opened in Utrecht, Restau­rant Blauw quickly gained recog­ni­tion for serv­ing au­then­tic In­done­sian cui­sine in a con­tem­po­rary set­ting. It opened its Am­s­ter­dam branch 10 years ago, pow­ered by a team of tal­ented In­done­sian chefs with their own heir­loom fam­ily recipes, from Ikan Asam Padeh to the crowd-pleas­ing Sate Kamb­ing Restau­rant Blauw of­fers à la carte dishes as well as three dif­fer­ent ri­jstaffel set menus; th­ese gas­tro­nomic treats are served in ex­quis­ite small bowls.

Nearby, a new In­done­sian restau­rant has been mak­ing a splash in the leafy his­tor­i­cal neigh­bour­hood called the Plan­tage. Mama Makan In­done­sian Kitchen, lo­cated ad­ja­cent to Hy­att Re­gency Am­s­ter­dam, has been re­ceiv­ing rave re­views for its swanky de­sign and flavour­ful In­done­sian de­lights. Its as­so­ci­a­tion with a five-star ho­tel has also el­e­vated the im­age of In­done­sian cui­sine and ce­mented its in­ter­na­tional rep­u­ta­tion. At the heart of Mama Makan In­done­sian Restau­rant, is Ros­mina Na­pitupulu, an Aceh-born and Jakarta-raised chef. To­gether with her In­done­sian kitchen team, the culi­nary vet­eran is up­ping the ante on Ja­vanese and Ba­li­nese re­gional cui­sine.

The In­done­sian tal­ents be­hind Restau­rant Blauw: Isti, Asep Kuswandi and Fe­lix Pon­toh.

Restau­rant Blauw’s tasty ri­jstaffel also caters for pesca­te­rian and veg­e­tar­ian di­ets.

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