Jakarta’s dining scene welcomes TAMU, a new Indonesian restaurant in Melawai, Kebayoran Baru, that brings together memory, culture, and modern energy. Guided by the philosophy of “Tatap Muka” (Face to Face), TAMU positions dining as more than a meal—it is a chance to meet, share stories, and create lasting connections.
The restaurant’s identity of “Nostalgic Yet Dynamic” is reflected in its culinary vision and interior design. Nostalgia appears in dishes rooted in Indonesian tradition and in architectural elements preserved from the past, while its dynamic spirit is expressed through refined cooking techniques and fresh interpretations designed for today’s diners.
Indonesian Heritage on the Plate
Food takes center stage at TAMU. Among its signature creations is Konro Pipi Sapi, a reimagined version of Makassar’s traditional beef rib soup. Here, the rich spice blend of coriander, nutmeg, and kluwak is paired with sous-vide beef cheek for a tender, modern take on the heritage dish.
Another highlight, Sambal Goreng Otot, draws on Chef Owner Alnico Andreas’ childhood memories in Cirebon, presenting stir-fried beef tendon in chili paste with contemporary finesse. The menu also features Lawar Udang by Corporate Chef Arief Rachman, a Balinese-inspired mix of vegetables, coconut, prawns, and dried shrimp that layers texture and flavor while honoring tradition.
Together, these dishes demonstrate TAMU’s mission to preserve Indonesian heritage while embracing modern culinary expression.
A Space Rooted in Culture
The interior mirrors this dual identity. At its center stands a 50-year-old saka guru, the four wooden pillars that traditionally support the soaring roof of a Javanese house. Beyond its architectural role, the saka guru symbolizes balance, strength, and a gathering place. Preserved and integrated with modern minimalist design, it creates a space that feels both familiar and current.
“We want TAMU to be a place where people can meet face to face, enjoy a meal, and take home stories to share,” said Hartono Moe, Co-founder of TOMA Group.
With two private dining rooms and full venue capacity for up to 250 guests, TAMU is designed for intimate dinners, milestone celebrations, and corporate gatherings.
Looking Ahead
Helmed by Chef Owner Alnico Andreas and Corporate Chef Arief Rachman, TAMU’s culinary direction will evolve through seasonal menus and collaborations with local producers, creative communities, and cultural practitioners. This ensures the restaurant remains relevant and full of surprises while staying true to its philosophy of togetherness.
Ultimately, TAMU seeks to establish itself not only as a restaurant but as a meeting place where food, atmosphere, and human connection converge. In Jakarta’s fast-paced dining scene, TAMU invites guests to rediscover the meaning of eating face to face—nostalgic yet dynamic.
TAMU
Jl. Aditiawarman I No.8, Melawai, Kec. Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12160
