Roger Yuen
Google
After a seven-year hiatus, we finally made a nostalgic date-nite return to Kaum in Menteng, Jakarta—and it felt like coming home to a more refined, stylish version of an old friend. Part of the Potato Head Group, Kaum remains a love letter to Indonesia’s culinary diversity, artfully fusing traditional recipes from across the archipelago with modern sophistication—beautifully composed, yet brimming with authentic flavours.
The Gohu Ikan Tuna from Maluku was a bright, briny revelation: fresh tuna lightly cured in coconut oil, calamansi juice, and tart belimbi, crowned with crunchy kenari nuts, peppery ginseng leaves, and crisp rice crackers. The Ikan Bakar Pesisir from West Sumatra followed—succulent barramundi grilled to smoky perfection, bathed in tamarind and turmeric, and given a fiery lift with sambal merah.
To round it all off, the Kookaburra cocktail sang in harmony—lemongrass-infused Three Peaks gin shaken with fresh mint, citrus, passion fruit, and a cloud of curcuma foam. A tropical symphony in a glass.