Photos via Monggo

In the hands of inquisitive Perth-based chef and restaurateur David Wijaya, the brains behind Monggo Restaurant; traditional Indonesian cooking has been elevated to another level. Using premium meat sourced from the Margaret River region in Western Australia, the Australian educated and trained chef churns out modern, if not better, interpretations of the likes of tongseng kambing (Central Javanese lamb stew) and sate and sapi guling (slow-roasted beef).

There’s also a less-conventional gulai bebek (duck curry)—served on a bed of turmeric rice alongside seasonal vegetables.

So far, customers seem to appreciate the ingenuity of his creations and keep coming back. In 2013, Monggo was named a finalist in the Gold Plate Awards, which celebrate excellence in the hospitality industry in Western Australia. Here are excerpts of our interview.

What’s on offer at Monggo?

Our menu is an extension of Indonesian culture, cuisine and creativity. The food presented is a fusion of cuisine from the Indonesian region. Indonesia's cuisine is as varied as its many islands. We believe less is more, and thus we ensure our food is simple yet elegant. The menu was designed with a dietary balance in every dish.

What’s contemporary Indonesian cuisine for you?

We are using a different approach to reach a better texture and experience. The taste is original. To add to the taste of modernity, we always ensure that our food is beautifully presented. For example, our “Jimbaran Fish” is a grilled glazed barramundi served with semur kentang (braised potato) and red cabbage salad. The combination of colors is aimed to increase appeal in the eyes of customers. We also care about the nutritional intakes of the food. With the fish, for instance, we provide it with potatoes as carbohydrates, finished by red cabbage salad as a refreshing end to the meal.

How do technique and ingredients come into play?

Indonesia is a country with numerous influences on its cuisine. Therefore, there is a diverse style for food preparation and cooking techniques. However, most [regional cuisines] share similar ingredients, which are hard to find, such as kencur (sand ginger), daun katuk (sweet leaves) and oncom (fermented soybean waste).

How do you use local ingredients from Western Australia?

We use local ingredients in every dish, mostly on our meat, seafood and our fresh produce. For example, our tongseng kambing uses Margaret River lamb shank. Local ingredients always provide freshness and give a character in a dish.

What’s the toughest part of preserving Indonesian cuisine while improving presentation?

 It has been challenging yet exciting. The challenge is to ensure that we do not lose our authenticity while trying to adjust our food to present-day standards. Our magic formula for every dish is fresh ingredients plus contemporary plating plus savory texture.

What’s next?

For the past six years, I have been traveling throughout Indonesia to learn various traditional methods of cooking. These experiences have broadened my knowledge as well as my culinary skills. Now we are experimenting with food from the Padang region and, at the moment, are designing two dishes influenced by a mixture of Padang and Manado. Think lamb ribs bumbu RW (stewed with hot spices), crispy chicken, sayur daun singkong bumbu roa (cassava leaves cooked with ground halfbeak fish). We’re still cooking in the lab.

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Jet–set–go

Lowey, Union make it to Asia’s 50 Best Bars

Indonesia was among the winners at this year’s recent Asia’s 50 Best Bars Awards 2016, with two of Jakarta’s favorite water holes making the cut.

Loewy placed 32nd while Union Brasserie Bakery & Bar made it to the 35th spot, beating out hundreds of other bars throughout Asia.

The final list was compiled by votes from a jury of over 150 of the most renowned names in Asia’s drinks industry.

Singapore led the list of winners with nine bars in the top 50, with the Lion City’s 28 Hong Kong Street bar coming in at the No. 1 spot.

Other big winners include Hong Kong’s cocktail scene, which booked nine spots on the list, and Tokyo, with eight.

Thousands expected at Halal Tourism Conference

Delegates from around the world numbering in the thousands are expected to attend the world’s biggest halal food industry event, the Halal Tourism Conference 2016.

Set to be held from May 3 to 5 in Konya, Turkey, this annual gathering will bring together tourism boards, travel agencies, tour operators, hotels, airlines and more to promote the growth of the US$150 billion halal tourism industry.

Alongside the conference, there will also be a three-day exhibition featuring over 100 businesses from across the world.

Also to look out for are keynote speeches, panel discussions and workshops, as well as the launching of new campaigns and projects.

For more information, visit halaltourismconference.com.
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Monggo Restaurant

683 C Beaufort Street
Mt. Lawley
Western Australia 6050
monggorestaurant.co

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