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What FoodieS Eat: Poetri Andayani (Tante Sayur)

What FoodieS Eat: Poetri Andayani (Tante Sayur)

Auli Cinantya
07 October 2023


Get to know Poetri, the person behind Tante Sayur, as she shares her most memorable food trip, top three dining destinations, and favorite comfort food.


Introducing Poetri, affectionately known as Tante Sayur, the visionary behind a culinary venture that goes beyond the plate. Her days are a testament to her unwavering commitment to Indonesian farmers and fishermen, with a primary focus on all things food. Tante Sayur’s journey commenced in 2015, beginning with a humble selection of organic vegetables and coveted specialties like asparagus, celery sticks, rocket salad, and succulent strawberries. Over time, the enterprise flourished into a haven for artisanal treasures, boasting local wagyu, handcrafted sourdough, natural cheeses, and an array of seafood sourced from nearby waters. What truly sets Tante Sayur apart is their dedicated support for local products, standing tall at an impressive 97%. Moreover, they actively engage in a range of initiatives, from mollusk hatcheries and innovative oyster laboratories to cutting-edge farming machinery and superior seed production labs. Their endeavors extend to intellectual property ventures linked to agriculture and fisheries (specifically oysters), making Tante Sayur an influential force in promoting the essence of Indonesia’s culinary heritage.

Hi! Please tell us a bit about yourself and your day-to-day activities.
Hi, my name is Poetri, and I am the founder of Tante Sayur. My daily activities revolve around serving the interests of Indonesian farmers and fishermen, mostly related to food.

What is your favorite type of cuisine?
Aside from Indonesian food, I also live Italian food.

Can you tell us the story behind the name Tante Sayur? 
Tante Tante Sayur sounds more reliable than me back when I was still just a young lady. Tante Sayur was founded in 2015, starting with organic vegetables and special produce like asparagus, celery sticks, rocket salad, and strawberries. We expanded to retail artisanal products such as sourdough, local wagyu, natural cheese, and local seafood. 

With a proud focus on 97% local products, we also engage in activities aimed at raising awareness about local goods. Starting from mollusk hatcheries, oyster laboratories, farming machinery, superior seed production labs, all the way to intellectual property related to agriculture and oysters.

Do you have any memorable food trips?
My visit to Villa Waturintek, in North Minahasa was really memorable; located between two bays, you can find many marine biota in this smart eco villa, like oysters and sea urchins. This villa is an eco villa that manages its own water. It was originally owned by a water researcher from Sweden, who lived there for 20 years. So they collect water from rain and process seawater for daily use of the villa. The villa was also built by themselves because they planted teak and other trees themselves, each tree can be harvested and then used as villa material.

What is the most unique or unusual dish you have ever tried, and where did you taste it?
One of the most unique or unusual dishes I’ve ever tried is Pacco, which I tasted in my husband’s kampung in Sulawesi.

Are there any local or abroad restaurants you would want to visit but have not visited? 
I really want to try Warung Biru in Banyuwangi; they said it’s the original one compared to the one in Bali.

To you, what would make a perfect meal?
Hot steaming rice with Cumi Tauco Medan! 

What usually draws your attention to a place to eat?
Places that usually catch my attention are the ones my husband, who is quite picky when it comes to food, wants to visit.

What is the most unforgettable food experience you have had?
The most unforgettable food experience I’ve had is eating grilled milkfish at my late mother-in-law’s place, morning, noon, and night for five consecutive days. Oh, if the fish is that fresh, I wouldn’t get tired of having it repeatedly.

What is your most recent dining destination that left a good impression? 
Smara Coffee and Kitchen leaves a good impression on me, it serves incredible food, I highly recommend trying its Arem-Arem and Siomay.

What is your favorite street food, and where do you usually eat it?
My favorite street food is Coto Makassar, and I usually enjoy it at Coto Makassar Gowa in Cempaka Putih.

Is there any food you can eat every day without getting bored?
Vegetables and chicken thigh fillet.

Do you have any place you frequently go to for it? 
My frequent go-to places are Kado, Sakana, and The Grill, all under the Kawano Group.

Where do you usually hang out with friends or go for special occasions with family?
We would usually go to KOI Restaurant, a Tapas Bar & Restaurant serving an International menu with Asian specialties. 

What are your favorite local dishes, and where do you usually go to eat them? 
Chicken Noodle, I would usually get it at Bakmi Garden Pondok Indah.

Where are your top three dining places always on your favorite list? 
My top three go-to dining places are:

  1. Okayu Osho – Their fresh oysters and mekajiki porridge are absolutely delightful.
  2. Selasih – I would recommend their crispy fried lamb.
  3. Belly Bandit – My favorite is their coffee-rubbed burgers

What is your go-to comfort food, and where do you usually get them?
Ayam KFC original – KFC Melawai

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