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Kaum’s Santap Malam offers Indonesian meals in all their authentic glory
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Inside the restaurant: The interior of Kaum, where authentic Indonesian dishes are served to appreciate the country's unique cuisine. (Courtesy of Kaum) (Courtesy of Kaum/Courtesy of Kaum)
Exploring Indonesia’s myriad flavors and cooking styles with Kaum.
Last year, Indonesian food restaurant Kaum began a dining set series dubbed the Santap Malam (evening meal) series. Each series will be held once every three months.
Jessica Eveline, the restaurant’s general manager said it was about showcasing the unique characteristics of Indonesian dishes, which she feels are incomparable.
“There are always ways to appreciate Indonesia’s gastronomy. If people compare Indonesian-style cooking to French-style cooking like the Escoffier, that doesn’t make sense because it’s not an apple-to-apple comparison.”
The latest series
The first series spotlighted Indonesian satay. The new series is focused on food made with one of Indonesia’s oldest cooking methods, pepes. In Pepes, the food is wrapped using banana leaves and then broiled. It has been adopted throughout different regions and is sometimes referred to in different terms: pais in Sundanese, brengkesan in Javanese, tum in Balinese.
