“Kaum means ‘tribe’ in the Bahasa Indonesian language. Our extensive research took us to remote parts of Indonesia for more than three years to collect recipes and establish deep relationships with tribes, food producers, and makers.”

Ayam Kampung Berantakan: pan-fried, free-range half chicken, toasted spicy coconut flakes, fried garlic slivers, curry leaves, oyster mushrooms, red chilli and fermented shrimp paste relish; Soto Ayam Kulat Pelawan (seasonal): clear free-range chicken soup, turmeric, Bangka Island forest mushrooms, rice vermicelli, egg, cabbage and fried shallots; and Gohu Ikan tuna: fresh tuna marinated in coconut oil, calamansi juice, fresh belimbi fruit, kenari nuts, ginseng leaves and rice crackers.

Kaum highlights the archipelago’s firstrate produce and often over–looked ingredients. Chef Wayan Kresna Yasa honed his skills at renowned farm-to-table restaurant Blue Hill Stone Barns. He is passionate about seasonal produce, such as the highly prized kulat pelawan – forest mushrooms grown under the pelawan tree on Sumatra’s Bangka island – and noniodised salt processed using traditional methods with GI status from Amed. The chef has worked hard to establish relationships with small-scale producers, speciality rice farmers, and artisans, and you can taste it in Kaum’s exquisite food.

“The contemporary Indonesian establishment, Kaum sets the bar high in presenting the best of our motherland’s cuisine.”

Manual Jakarta Magazine