at Potato Head Beach Club
Ijen is the latest brainchild of the always innovative Potato Head group, known for the legendary Potato Head Beach Club and the divine Kaum restaurants. Ijen’s score in terms of uniqueness is off the chart, being the first restaurant in Indonesia to commit itself to a zero-waste philosophy.
The stylishly modern design of the restaurant comprises well-thought out efforts that are environmentally friendly. The menus are made of sustainably harvested paper and recycled truck tyres, the chairs and tables from foam offcuts and recycled wood, the floor a mix of broken plates, drinking glasses and recycled cement, and more. The menu has the tropical island grill as its main theme – with the focus on seafood and vegetables as the ingredients. That said, the team makes sure that every element of every ingredient does not go to waste.
The good efforts aside, the dishes at Ijen deserve their own recognition. The menu combines innovative ideas with comfort flavours, resulting in memorable dishes like the rujak mackerel (Ijen’s own version of ceviche) and smoky garlic prawn skewers. Go big with main attractions like the whole red snapper with Jimbaran glaze and the fillet in banana leaf, among other delectable choices.
At the helm is talented Chef Wayan Kresna Yasa, who is fully on board with the zero-waste principle. “Quality is paramount at Ijen, so it’s important we only use the freshest catches of the day. We also try to make our suppliers follow our zero-waste values. Our vegetables suppliers, for example, send the produce in banana leaves instead of plastic bags, and we can always clean and use the leaves for plating and such.”
- Rujak Mackerel
- Squid Otak-Otak
- Smoky Garlic Prawn Skewers
Exquisite Taste March – May 2019