Recently awarded the 49th spot in the Asia's 50 Best Restaurants 25. Have been eyeing this spot since a couple of years ago and only managed to try it this year.
The courses highlight local flavours from the east to the west of Indonesia. While they utilise a lot of local (and regional) ingredients such as alpine cheese from Mazaraat (based in Yogyakarta), belimbing wuluh (bilimbi) and salak (snake fruits), the dishes are generally prepared with modern techniques.
Not going to give spoiler to the dishes, but some highlights for me are: foie PB&J (add-on), snap peas tart, daikon in chicken clam broth, and teh kotak.
Also opted for a non-alcoholic beverage pairing, consisting of mostly tea-based beverages. There's no alcoholic beverage pairing available.
Service's warm, not intrusive or forced, which I really appreciate. Flavour notes are not as punchy as I'd love them to be or how I normally associate Indonesian cuisine with. However, I still enjoy my time here and would love to see how the restaurant evolves further in the future.
by thefirefly23