Makan Tengah
Makan Tengah celebrates Indonesia's Independence Day the way the country eats besttogether, family-style, dishes laid across the middle of the table for everyone to share.
The menu travels the archipelago in a single sitting: assorted kerupuk and tamarind-bright sayur asem from Java, potato croquettes stuffed with jackfruit rendang from Sumatera, a sate platter spanning chicken sate, sate ragey and Balinese sate lilit, butterfish steamed in bamboo over open fire in the Toraja tradition, and Papua's bakar batu — wagyu slow-cooked with cassava leaf and sweet potato — all served with rice, vegetable sides and house sambal.
It closes on a Kaum take on pisang, banana turned into caramel, praline and sorbet. One table, many islands, the whole country in a meal.
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