Nusa Gastronomy: Edible Story

AHDA ARIFA ISMAIL on WINE & DINE

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For decades, Indonesia has been globally known for its classic ingredients and richness of spices, sustaining the culinary diversity of the country. Despite the abundance of natural resources, only a few talented Indonesian chefs are willing to innovate and develop the national culinary. This is the key mission of Founder and Head Chef of Nusa Indonesian Gastronomy Ragil Imam Wibowo. His restaurant exposes Indonesia’s culinary tradition in a different light and placesit on a global stage.

The set of menu that Nusa provides is as dynamic in result as it is superior in quality. Nusa’s ingredients are managed and produced by local farmers using traditional artisan techniques. Among the many dishes produced by Nusa is the Kerabu Dendeng. Thispopular traditional dish from West Sumatra consists mainly of braised grass-fed beef but is made with a twist. The chef turns the plate into a beautiful art with watercress and spicy coconut milk sauce. Sup Ikan Kuah Kuning, a dish from Jailolo, West Halmahera, is the best choice for soup course. The combined taste of coral fish, shaved fermented wood fish, papeda and carambola served in smoked fish broth is rich and refreshing to the palate.

Nusa also has a wide range of unique menu options. The one that catches our eyes is Ayam Lempah Kulat Pelawan. The dish comes from Bangka Island and consists of locally-bred chicken which has been slow-braised for six-hour and served with Pelawan mushroom; a taste that very few restaurants in the nation possess. For dessert, we recommend the Central Javanese dish Klepon that is unlike the typical klepon found elsewhere. Nusa has transformed the street food snacks into those that come out of a three-star Michelin bistro.

 

Nusa Indonesian Gastronomy

Jl. Kemang Raya #81, South Jakarta

Phone: +6221 719 3954

Opening hours:

Tuesdays to Saturdays: 11.30 – 15.00 (lunch) & 18.00 – 23.00 (dinner)

Closed on Sundays & Mondays