Kaum Jakarta and BRAUD Cafe has just launched an exciting collaboration. With In Between Two Kitchens, Kaum shifts its direction across a non-conventional culinary tradition, while BRAUD Cafe Jakarta — a bakery-turned-dinner kitchen known for its sourdough craft — evolves its Indonesian identity.
Rather than fusion, the menu stages a dialogue. Kaum brings its research-driven, spice-forward approach, and BRAUD contributes technique and form. The result is a concise à la carte offering where dishes sit side by side, distinct yet in conversation.
The pairing begins simple, yet grasping and addictive: sourdough with sambal roa butter. From there, it moves through plates like tuna crudo with roejak Bali dressing, grilled picanha in kari Aceh sauce with roti jala, and tagliolini reworked through Batak gomak traditions. Desserts follow the same logic—prosecco sorbet meets asam maram, while sesame onde is paired with Kaum’s ice cream flavors such as kopyor and kelor. The overall menu shows a pattern of innovative creation with strong familiar flavors.
Launched on 24 April 2026 in Menteng, the collaboration runs through 1 May across both venues (All day at Kaum, 6–10PM at BRAUD).
