March 12th - March 15th

Chef Reza Kurniawan
Chef Reza, who will be collaborating with us this time, first served as sous chef at a luxury villa resort before continuing to hone his skills in multiple countries, including the United Arab Emirates, Qatar, the United States, Saudi Arabia, Indonesia, the Maldives, Cambodia, and Thailand. With over 19 years of experience in various kitchens, Chef Reza maintains a strong commitment to sustainability and utilizes local ingredients whenever possible.

Indonesian & Javanese Cuisine
Indonesian cuisine is as diverse as its 17,000 islands. Nestled between two continents and two oceans, the country has become a crossroads of cultures, and indigenous culinary techniques have incorporated influences from neighboring regions. This cultural fusion is rooted in the land itself. Indonesia, blessed with fertile soil and a tropical climate, produces an abundance of rice, spices, herbs, and agricultural products, forming the foundation of a diverse culinary culture. Among these, Javanese cuisine holds its own. Rooted in agricultural traditions and shuangxiang practices, it boasts a gentle texture, with sweeter flavors favored in the central region and spicier, saltier flavors emerging in the eastern part of the country. Some of its most beloved dishes include nasi goreng, the iconic fried rice, and resar ayam, a hearty, fragrant chicken soup. While each region has its own unique interpretation, both nasi goreng and resar ayam remain popular and capture the essence of Indonesian home cooking.

Please note that reservations are limited to a maximum of two hours from the time of reservation (or until closing time).
Please note that seating is not available.