Kaum

Kaum, which translates to clan or tribe in Indonesian, lives up to its name through the deep-rooted relationships formed by the culinary collective behind the restaurant. These relationships with numerous ethnic tribes across Indonesia have been instrumental in crafting an authentic dining experience. The journey to Kaum’s success began with extensive research into authentic flavours and high-quality ingredients, leading to collaborations with small-scale and responsible food producers. This commitment ensures that almost-extinct cooking techniques and forgotten recipes are brought back to life, offering a true taste of Indonesia’s diverse culinary heritage.

The menu at Kaum is a curated collection of Indonesian dishes from across the islands of Sumatra, Java, Kalimantan, Bali, Sulawesi and Maluku. Each dish is prepared and served with meticulous attention to authenticity. The restaurant boasts three customised grills that allow for bamboo grilling on lava stones, pit roasting and skewer grilling. The sambal, a quintessential component of Indonesian cuisine, is manually ground using a traditional mortar and pestle. In fact, Kaum offers six different kinds of sambal, ensuring a complete and rich Indonesian dining experience.