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tel Lobby is one of the wave of trendy bar-lounges taking the city by storm. But while the décor and design is all that – stylish and dimly lit, with a lobby bar leading on to the banquettes and tables – it is a refreshingly welcoming and friendly space. In keeping with its “lobby” concept, it has a “reception” desk to greet diners.

Credit chef and co-owner Maya Aldy for keeping things on the level. She may have her swag and her swank on as one of the city’s beautiful, well-connected people, but she does not pile on the attitude to match. In fact, she diligently does her rounds of the tables to make sure diners have what they want.

Maya reveals her inspiration for the Kuningan, South Jakarta eatery.

When did your love of food begin?

In my grandma’s kitchen.  Seeing what came out from her bag of groceries from the market every morning was always a treat for me.  I remember vividly standing at the kitchen bench trying to help her with something. From then on, the kitchen has always been my happy place and sanctuary.

 
How did Otel Lobby come about?

Me and my partner love to travel and experience what’s going on with F&B trends, what’s out there. One that was visible to us is how trendy customers love hanging out around the cool, hip lobby of a hotel.  Namely the Standard NY and LA, The Saunderson, The Hudson, The SLS Hotel, to name a few.  These swanky establishments also operate seriously good bar and restaurants. So with this in mind, we decided to bring the concept to Jakarta. Our establishment is nothing but a restaurant and bar with a hotel lobby concept.    

Why the name Otel Lobby?

We took the H out , because we have no rooms!

Tell us about the menu.

The menu is designed based on what is available around here.  We are proud to say that 90 percent of the ingredients used in the kitchen are grown, produced, caught and made locally. Some ingredients like our salmon and meat are still sourced from Australia and Tasmania. We want it to represent our philosophy of the term Locavore and Farm to Kitchen Concept.  We are into sustainability and will never use anything that is not supposedly harvested in a specific time.  We altered our menu according to what’s available in the market.

What do you want Otel to be?

I want our guests to come here because of what we have available for them, good food, drinks, ambiance and value. To try something a little daring and different, yet familiar in taste. And to experience something new and find out the new flavors that we offer. + Bruce Emond