A Taste of Heritage
Tucked away in the lush and tranquil Menteng district, Kaum Jakarta offers guests an enticing menu showcasing the diverse and exciting cuisines sourced from all corners of Indonesia.
Kaum Jakarta is the newest of the three outposts of the Potato Head Family’s Indonesian dining concept dreamt up by Potato Head Family CEO Ronald Akili, Kaum Brand Director Lisa Virgiano and Chef Antoine Audran.
First introduced in Hong Kong in 2016, Kaum has swept up countless accolades for its dazzling take on Indonesian cuisine, garnering praise from gourmands and food critics alike. With its focus on elevating Indonesian’s rich culinary heritage, Kaum sources only the highest-quality ingredients from trusted indigenous producers all across Indonesia. The food programme is curated by the famed Chef Antoine, a French-born chef who has combed through every inch of the archipelago for culinary inspiration for the past 20 years.
Guests at Kaum Jakarta will be charmed by the delightful restaurant, which occupies two historical buildings – a charming colonial house and an expansive dining hall. The décor showcases contemporary clean-cut lines and vibrant turquoise shades while embracing traditional elements such as the precast wall panels featuring indigenous motifs, vintage furniture made out of solid teak wood as well as colourful batik-inspired tablecloths.
The dining hall features a lofted ceiling and vertical banks of geometrical windows, which allow for plenty of sunlight. Curious diners are more than welcome to watch their food being prepared in the restaurant’s suave open kitchen. At the opposite end of the dining hall is the restaurant’s bar. Diners can sample unique cocktails inspired by Indonesian ingredients while enjoying vintage Indonesian vinyl played on the UREI 809A speakers.
Kaum Jakarta’s menu serves as an ambassador for Indonesia’s rich and storied culinary heritage. Featuring favourite dishes from Kaum Hong Kong as well as Kaum Bali, the menu is inspired by regional indigenous cuisines of places such as Pekalongan, Flores and Sumatra. To start off the meal, try the gohu ikan tuna – a flavoursome dish of tuna lovingly marinated in pressed coconut oil, zesty calamansi juice and belimbi served alongside kenari nuts and ginseng leaves. The newly introduced tahu gejrot is a must-try. Crisp and flaky deep-fried parcels of bean curd are accompanied by a dipping sauce of palm nectar, green chilli and garlic. For mains, try the ayam bekakak, the restaurant’s rendition of the classic Sundanese favourite. Freerange kampong chicken is slathered with an umami marinade of turmeric, palm sugar, shallots and candlenuts and charcoal-grilled to perfection, served with a sweet and spicy soy sauce. The kepiting soka saus Padang is a dish made for crab-lovers - crunchy softshell crab is stir-fried in a sweet and spicy soka sauce. Guests can look forward to kue kelapa coklat Flores for dessert, an inspired creation by Chef Antoine. The decadent Flores chocolate cake features layers of shredded coconut cream and is accompanied by a caramel cashew pouring sauce.
IGA BAKAR ASAM PEDAS
ES PODENG MANTEN