Tamtam, a skilled creative recipe content creator, has cultivated his culinary expertise into a fulfilling full-time career, sharing plant-based recipes and showcasing his perspective on traditional Indonesian cuisine. His journey began with a reel on World Vegan Day and reflects his focus on sustainability and meaningful content creation. With his distinctive style developed over two and a half years of creating recipes for Jakarta Vegan Guide, Tamtam combines originality and a deep appreciation for local ingredients to engage his audience. His daily activities include sourcing fresh produce at traditional markets, experimenting with flavors in his kitchen, and seeking inspiration outside to continuously elevate his craft.

Tamtam shares insights into his routines, collaborations, and the exciting projects he has been working on, including partnerships with Orvia and Burgreens. From celebrating plant-based versions of traditional Lombok dishes to advocating for biodiversity through innovative recipes, he continues to push boundaries in the culinary world. Whether he’s discussing his favorite dining spots, memorable food trips, or his approach to creating the perfect meal, Tamtam’s dedication to food and culture shines through.

Hi Tamtam, I hope you’re doing well today. Could you share a little about yourself and your daily activities?

Thank you, FoodieS! I’m doing great. As a recipe content creator, my daily schedule is quite flexible. I have been working full-time in this field for almost six months now. While working from home has its advantages, it can sometimes become monotonous, so I occasionally go out for inspiration. On weekends, my routine usually includes starting the day with hot herbal tea from Soulfree Herb to set the tone, journaling, and planning my day. A visit to Pasar Mede Fatmawati to shop for groceries for my content is often part of my day. After that, I dedicate my time to cooking, preparing my first recipe around 11:00 AM and the second between 2:00 and 3:00 PM—two recipes are typically my daily limit. Following this, I enjoy spending quality time with my family and my two cats.

Could you share the story behind your page, tamtamvv?

A fun fact about my profile is that the current profile picture has been the same for over 12 years; I’ve never changed it. It’s fascinating how it aligns perfectly with my branding today, as if I foresaw my journey over a decade ago. The artwork—a painting by Ketut Madra—depicts a Balinese myth surrounding an eclipse. I began my content journey in November, with my first reel posted on World Vegan Day (November 1st). This project stemmed from overwhelming requests from my network, encouraging me to embark on this creative venture. Through my two and a half years at Jakarta Vegan Guide creating recipe content, I envisioned highlighting ingredients and generating impact through my work. It’s been a rewarding process to refine my style and bring this vision to life.

Any must-visit vegetarian spots you’d recommend?

Orvia tops the list, offering exceptional vegan Nusantara dishes, crafted with passion by my friend Avidyarahma. Additionally, you can enjoy some of my recipes at Mad Grass and Mad for Coffee, including my vegan fudgy brownies. For comfort food, I love visiting Saigon Delight and Haidilao, especially when dining with non-vegan friends.

Can you tell us about your recent food trip?

I recently spent a month in Lombok on a combined research and holiday trip. My goal was to explore vegan options in a region traditionally known for its carnivorous cuisine, stemming from the Sasak culture’s centuries-old cattle farming. To my delight, I discovered several plant-based dishes, such as Ebatan, Sayur Ares, and Beberuk Terong. I’m also excited to announce an upcoming collaboration with Orvia, where we’ll showcase these Lombok vegan dishes alongside their new creation, Moringa Gelato. 

What makes a perfect meal in your opinion?

For me, kerupuk is essential to completing a traditional Indonesian meal. I appreciate how our culinary culture emphasizes diverse textures in a single meal. A perfectly balanced meal, in my view, includes a hearty soup, a spicy sambal or flavorful accompaniment, a meaty texture, and a fluffy carbohydrate. That is what I call a perfectly balanced meal. 

Is there any food you love so much that you could eat it every day without getting bored?
Tempeh has undoubtedly been a constant staple in my life, and despite being exposed to it for many years, I have never grown tired of it. My preferred way to enjoy tempeh is by braising it in a yellow spice mix (bumbu kuning) and deep frying it until crispy, creating an all-time favorite dish that I truly appreciate. To avoid being overly predictable, I must also highlight some honorable mentions, such as Jamur Crispy or Jamur Geprek, Nasi Daun Jeruk, and Rendang Jengkol, which bring variety to my culinary experiences.

What is your go-to comfort food and where do you get them usually?
Most of the time, when I am struck by cravings for specific dishes, I channel my desire into crafting them myself. This process often results in recipes born out of intense cravings, which allows me to create something truly special. However, when seeking comfort food away from my kitchen, it is usually during moments when I am feeling unwell. On such occasions, I gravitate towards something warm, nutritious, and soupy, ideally with an intensely flavorful and refreshing broth. My go-to comfort food is a vegan Pho from Saigon Delight, which never fails to uplift and heal me. 

Which three dining places always hold a spot on your favorites list, and what dishes would you recommend from them?
Without hesitation, my top three dining destinations are Saigon Delight for their Pho, Mad for Coffee for their brownies, and Orvia for their Teh Melati Ibu gelato. I have a particular fondness for desserts with simple yet refined flavors, and Teh Melati Ibu consistently delivers the perfect balance.

What is the latest dining place you have visited that has become your favorite?
Payakumbuah has recently earned a special place on my list of favorites. Their collaboration with Green Rebel to produce vegan rendang and vegan dendeng balado has been exceptional. Within just one week, I have visited three times to savor these dishes, complemented by other offerings such as Jengkol Balado and Nasi Rames.

Is there any new plan or projects that we could look forward to?
I am excited to share details about several projects in the works. The closest to completion is my collaboration with Orvia, which involves creating an array of traditional Lombok plant-based dishes inspired by my recent trip. Additionally, I am preparing for a larger-scale project with Burgreens—a two-day pop-up dinner in late May at their Menteng location. The event will feature a five-course menu that highlights 30 indigenous plants and ingredients, aimed at advocating for biodiversity. We are pairing these dishes with artisanal herbal teas from Soulfree Herb, a brand whose products I enjoy each morning. It is an ambitious undertaking that has required extensive effort and planning, but I am eager to unveil it soon.