Taste of In­done­sia at

Plataran Dhar­mawangsa

Maxx-M - - FOOD REVIEW - Text by Ti­motius | Pho­tos cour­tesy of Plataran Dhar­mawangsa

Plataran Dhar­mawangsa is a wel­com­ing oa­sis of In­done­sian food, cul­ture, ar­chi­tec­ture and de­sign. Plataran, which stands for God’s favourite back­yard, is an In­done­sian ho­tel, re­sort and restau­rant chain that spe­cialises in bou­tique re­sorts and ho­tels, with an em­pha­sis on In­done­sian cul­ture and ar­chi­tec­ture. Guests ex­pe­ri­ence true In­done­sian hos­pi­tal­ity with in­ter­na­tional stan­dards in se­lect ex­otic ar­eas in the most de­sired tourism des­ti­na­tions in In­done­sia. And now Plataran is spread­ing its wings in the culi­nary in­dus­try. Lo­cated in Dhar­mawangsa, in South Jakarta, Plataran Dhar­mawangsa is ready to serve with its choice of de­li­cious In­done­sian dishes. The main din­ing room at Plataran Dhar­mawangsa is housed in a tra­di­tional Joglo house with a mas­sive chan­de­lier grac­ing the mid­dle of the room and In­done­sian hand­i­crafts pro­vid­ing dec­o­ra­tion through­out. As I en­ter the din­ing room, the sounds of a pi­ano greet me, adding to the el­e­gant am­bi­ence and whet­ting my ap­petite. For the ap­pe­tizer, the waiter sug­gests Brin­jal Chips, which is aubergine chips with chilli, gar­lic and chicken floss. It is an ex­cel­lent sug­ges­tion. This might be the best brin­jal in town, crispy and well spiced, with the chicken floss adding rich­ness to the dish. For me, this is a high­light of Plataran Dhar­mawangsa.

For the mains, I order the Orak-Arik Ayam Pare, a stir-fried chicken with bit­ter gourd; Gu­rame Telor Asin, which is fried Gourami fil­let with salty eggs; and Kangkung Belacan, a spicy sautéed wa­ter spinach with shrimp paste, ginger, shal­lots, gar­lic and eggs. I also have the Ayam Bakar Joglo, a grilled chicken braised with sweet soy sauce, shal­lots, can­dlenut and chilli, and the Nasi Goreng Kepo, which is a mel­low spicy fried rice with crab and scram­bled eggs. The Gu­rame Telor Asin is a stand­out with its com­bi­na­tion of fried gourami and salty eggs. An­other stand­out is the Nasi Goreng Kepo. Kepo is an In­done­sian slang word that means “the peo­ple who are al­ways cu­ri­ous and want to know so badly,” and per­haps this dish was so named be­cause you will be cu­ri­ous and want to know so badly what in­gre­di­ents were used to make the fried rice taste so good. For dessert, the waiter brought Es Tiga Warna, a blend of car­ica fruit, kolang kal­ing, se­lasih and sim­ple syrup; Onte-Onte, a sautéed ba­nana with caramelized des­ic­cated co­conut; and On­deOnde. Onde-Onde typ­i­cally uses mung bean paste, but Plataran Dhar­mawangsa uses red bean paste for its fill­ing. Plataran Dhar­mawangsa is the ideal des­ti­na­tion for en­thu­si­asts of In­done­sian cui­sine. With its ex­otic set­ting and ex­quis­ite cui­sine, Plataran Dhar­mawangsa truly is an ex­otic es­cape in Jakarta.

Plataran Dhar­mawangsa

Jl. Dhar­mawangsa No. 6 Jakarta – In­done­sia Phone. +62 21 290 44167 www.plataran­jakarta.com/dhar­mawangsa

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