“My pastry style is more towards making everything from scratch. We try to make everything in-house,” remarks Chef Ardika Dwitama, the pastry chef of August Jakarta.
Pastry Chef Ardika Dwitama has been praised for his creative and often whimsical take on desserts. Called “Jakarta’s Prince of Pastry,” Chef Ardika takes a meticulous approach to his craft.
Everything is made from scratch in his kitchen, a philosophy he shares with August’s Executive Chef, Hans Christian. From the fluffy bread to the vibrant ice cream and the sauces that elevate every dish, each element is meticulously crafted in-house.
Driven by a passion for showcasing the inherent flavors of his ingredients, he crafts desserts where the natural sweetness and complexity of local, seasonal produce take center stage. This dedication extends to the use of sugar. Chef Ardika believes sugar should play a supporting role, similar to how salt enhances savory dishes. This translates to his recipes, which feature minimal refined sugar and instead showcase a symphony of natural sweeteners – honey, palm sugar, and coconut sugar – all sourced locally.
Chef Ardika’s philosophy of showcasing the ingredients as the star extends beyond just the flavor. He takes great pride in showcasing the natural beauty of his ingredients, letting their vibrant colors shine through on the plate. This philosophy is evident in creations like his Blue Pea, Mulberry, and Melon dessert—a testament to his creative use of local ingredients. The vibrant blue hue comes from the Blue Pea flower, a natural dye you’ll commonly see in Southeast Asian cuisines.
His inherent love for art, which has been present since childhood, further solidified his connection to the culinary arts. Chef Ardika himself explains, “Art has always been my passion. I’ve loved looking at different kinds of art since I was young. To me, cooking is another form of art, so I decided to pursue it.”
This fusion of artistic expression and his observations from television chefs shaped Chef Ardika’s approach to food. The Le Cordon Bleu alums gained industry experience at impressive establishments, where he not only discovered his love for pastries but also shaped his flair for plating them. One of them was Room 4 Dessert in Bali, which he helped open with renowned pastry chef Will Goldfarb, a mentor he highly admires.
“In the past, when I was working, about ten years ago, pastry was usually made with frozen puree from France, chocolate from Belgium, etc. It’s fine; I worked with that, too. But when I was working in Bali, it made me realize that it didn’t have to be that way. The chocolate in Bali is also good, and the fruits are also there. It’s just up to us to choose the right seasonal ingredients,” he added.
“But as I continued to learn and grow, I started to see other chefs doing things differently,” Chef Ardika reflects. “I realized there was a style that suited me better than the one I had learned at my old job.”
“So I think those are the three things that define my cooking style: from scratch, minimizing the use of sugar, and using local ingredients,” Chef Ardika summarizes.
Chef Ardika believes this approach reflects a broader trend within the culinary world. “It’s just my personal preference,” he acknowledges. “I like this style more than the old-fashioned way of doing things. And I think this trend will continue for the next few years, especially in restaurants.”
“I don’t want to be stuck in a rut,” Chef Ardika explains. “If mangoes are not in season, I don’t want to buy imported mangoes. I would rather change the menu to something that uses what is in season, like soursop. I have the freedom to do that here in August.”
August Jakarta receives the One To Watch Award and ranks No. 95 on the extended 2023 Asia’s 50 Best Restaurants List. Pastry Chef Ardika Dwitama has been praised for his creative and often whimsical take on the desserts.
“Of course, the 50 Best is a big deal. So when we got the ‘One to Watch’ award and made it to the 50 Best list, it was a very humbling experience. We were also very excited because I think Chef Hans and I have followed the 50 Best for a long time. We’re always big fans of the chefs who have made it there,” he said.
“We just tried to do our best. But we were thrilled when we got the news because we finally got one. Now, the question is how to sustain it and improve our ranking,” he continued.
