Meaning “tribe” or “clan” in Indonesian, KAUM draws on its culinary collective’s many trips around the archipelago to discover indigenous cooking methods, exotic ingredients and authentic flavors.
The menu is a veritable feast from across the Indonesian archipelago. Standouts include the Gohu Ikan Tuna (fresh tuna marinated in coconut oil, calamansi juice and fresh belimbi, served with kenari nuts and ginseng leaves) from Maluku; Burung Puyuh Malon Goreng Bumbu Rica-Rica (deep fried quail tossed with lemongrass, ginger, red chili and fresh lime relish) from North Sulawesi; Gulai Udang (prawns in a spicy Acehnese curry sauce with okra and plantain from Aceh, and Sate Buntel Acar Rujak (minced goat satay), served with rujak-style pickled vegetables, torch ginger flower, red chili and sweet soy sauce from Surakarta, Central Java.