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.

Exquisite Taste - - Gourmet | Jakarta - By Steven Jauw Waludin

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

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.