Kaum Menu With Latest Prices

Kaum, meaning “clan” or “tribe” in Indonesian, is an exceptional dining experience crafted by the Potato Head Family. This restaurant brings the authentic flavors of Indonesia to the global stage, offering a deep dive into the country’s rich culinary traditions. Kaum’s story began with a culinary expedition across the Indonesian archipelago, where the team immersed themselves in indigenous cooking methods, exotic ingredients, and the cultural heritage of the nation’s diverse ethnic communities. This exploration laid the foundation for Kaum, where each dish reflects a genuine connection to the craftsmanship of small-scale producers and tribal artisans from across Indonesia.

Celebrating Indonesia’s Tribal Recipes

Kaum is more than just a restaurant, it’s a celebration of Indonesia’s culinary heritage, showcasing recipes from over 600 of the archipelago’s islands. These generational recipes, rarely shared outside the islands, introduce diners to some of the best unknown dishes in the world. Traditional cooking techniques such as bamboo grilling, fermentation, pit roasting, and manual grinding are used to demonstrate the depth and diversity of Indonesian cuisine. The menu not only offers a chance to savor new flavors but also to learn about the geographic origins of the dishes, highlighting lesser known regions like Aceh, Sulawesi, and Maluku.

A Taste of Indonesia’s Unique Flavors

To complement the bold flavors of Indonesian food, Kaum’s drinks menu features innovative cocktails infused with local fruits and spices. One of the highlights is a special line of cocktails aged in handmade ceramic clay pots for a month to preserve the flavors and elevate smoothness. This approach to both food and drink ensures that Kaum delivers a truly immersive experience that introduces guests to the richness of Indonesia’s food culture.

Kaum Locations

Kaum Jakarta Menu

Small Plates

Dish Name	Region	Description	Price (IDR)
Tahu Gejrot	West Java	Fried bean curd with palm nectar, green chili & garlic dipping sauce.	48
Panada (3 pcs)	North Sulawesi	Deep-fried bread filled with house-smoked shredded skipjack tuna and spicy herbs.	50
Tahu Telur	East Java	White tofu in scrambled eggs topped with blanched bean sprouts and mixed sauce of crushed peanuts, sweet soy sauce, and shrimp paste.	55
Lumpia Basah Bandung	West Java	Fresh spring roll filled with bean sprouts, jicama, egg & herbs.	55
Batagor	West Java	Fried fish & prawn dumplings tossed in spicy cashew nut sauce with sweet soy sauce.	68
Ayam Sit-sit Sambal Matah	Bali	Shredded house-smoked chicken tossed in shallots, lemongrass, torch ginger, red bird’s eye chili, and coconut oil salsa.	75
Aneka Pempek	South Sumatra	Assorted fish cakes served with sliced cucumber, dried krill powder, and garlic-based sweet vinegar sauce.	75
Gohu Ikan Tuna	Maluku	Marinated Ternate-style raw tuna with virgin coconut oil, lime, pomelo, & toasted kenari nuts.	78

Large Plates

Dish Name	Region	Description	Price (IDR)
Sate Ayam Bumbu Kacang	Madura Island	Grilled chicken satays served with mixed nuts sauce.	85
Ayam Bakar Taliwang	Lombok Island	Chargrilled half chicken marinated in Lombok style spices, served with blanched morning glory and fried peanuts.	110
Kepiting Soka Saus Padang	West Sumatra	Stir-fried crispy soft shell crab glazed with sweet and spicy sauce.	130
Gurame Bumbu Kencur	Chef’s Inspiration	Deep fried 500 gr gourami fish topped with mixed sauce of fresh turmeric, candlenuts, and sand ginger.	140
Kalio Sapi	West Sumatra	Braised beef in a mixed West Sumatra spice and fresh coconut milk, served with sweet potato crisps.	140
Ikan Goreng Sambal Kecombrang	Bali	Deep fried fish served with torch ginger chili relish.	165
Sate Buntel Acar Rujak	Central Java	Grilled minced lamb satay, served with rujak-style pickled vegetables, torch ginger flower, red chili & sweet soy sauce.	165
Sate Sapi Wagyu Maranggi	West Java	Chargrilled wagyu beef satay marinated with ginger, garlic, lesser galangal & crushed pepper.	175
Udang Bakar Madu	Chef’s Inspiration	Grilled prawns served with pickled spicy pineapple.	185
Ayam Kampung Berantakan	Chef’s Inspiration, Aceh	Pan-fried chicken topped with toasted spicy coconut flakes, fried garlic slivers, fried curry leaves, fried oyster mushrooms & red chilies.	195
Ikan Bakar Sambal Dabu Dabu	North Sulawesi	Grilled fillet of barramundi marinated with tamarind water & turmeric paste, served with a spicy fruit & vegetable salsa.	200
Bebek Goreng Sambal Mangga Muda	Java	Crispy half duck served with a green mango & red chili relish.	215
Kambing Guling Bumbu Rempah	Jakarta	Roasted goat served with spicy sweet soy sauce dip.	230
Lempah Kuning	Bangka Belitung Islands	Fish fillet and prawns cooked in savory turmeric-based sauce, red chilies, fermented shrimp paste, and fresh pineapple.	235

Soup & Stew

Dish Name	Region	Description	Price (IDR)
Soto Ayam Kudus	Java	Free-range chicken soup with turmeric and mixed spices, served with potato fritters, boiled egg, melinjo crackers, and fried shallots.	105
Tongseng Buntut	Central Java	Braised oxtail in Indonesian fresh spices, cooked with coconut milk, white cabbage & sweet soy sauce, served with cucumber pickles.	170
Iga Bakar Asam Pedas	Coastal Central Java	Char-grilled braised beef ribs paired with sour & spicy broth made of fresh belimbi & green tomatoes.	180

Vegetables

Here is the menu in table format:

Dish Name	Region	Description	Price (IDR)
Tumis Oncom Sayuran	West Java	Stir-fried assorted vegetables and seasoned fermented soy pulp in mixed spice of West Java style.	50
Tumis Keciwis Tauco Pekalongan	West Java	Stir-fried baby cabbage with garlic & Pekalongan fermented soya bean paste.	55
Bobor Bayam Merah Kelapa Muda	Central Java	Red spinach & young coconut flesh cooked with coconut milk.	55
Buncis Obrak Abrik	Chef’s Inspiration	Sauteed string beans with scrambled egg, dried shrimps & aromatic spices.	55
Terong Sambal Udang	West Sumatra	Deep-fried eggplants served with shrimp & red chili relish.	65
Toge Se’i Sapi	East Nusa Tenggara	Sauteed bean sprouts and naturally smoked beef striploin with sliced tomatoes, garlic, and chilies.	75

Rice & Noodles

Dish Name	Region	Description	Price (IDR)
Mie Goreng Jawa	Central Java	Wok-fried yellow noodles with grilled chicken, assorted vegetables, and duck egg.	100
Nasi Goreng Udang Cabai Asap	Chef’s Inspiration	Wok-fried rice with home-smoked chili paste, fresh prawns, fermented krill, lemon basil & stinky beans.	145
Nasi Goreng Ikan Asin	Chef’s Inspiration	Wok-fried rice with green chili relish, assorted vegetables, and crispy salted hairfin anchovies.	145
Steamed Rice (2–3 pax)	–	Naturally grown Menthik Susu heritage rice.	25

Sambal

No meal in Indonesia is complete without sambal, below are a selection of the finest from across the Indonesian archipelago

Sambal Name	Region	Description	Price (IDR)
Sambal Ikan Asin	Java	Salted grilled whitebait & red chili relish.	20
Sambal Terasi	Java	Fermented shrimp paste, shallots, and red chili relish.	20
Sambal Matah	Bali	Shallot, lemongrass, torch ginger, red bird’s eye chili & coconut oil salsa.	20
Sambal Rica Rica	Sulawesi	Crushed lemongrass, ginger, red chili & fresh lime juice relish.	20

Desserts

Dessert Name	Region	Description	Price (IDR)
Lapis Surabaya Selai Nanas Madu	East Java	Layered cake with caramelized pineapple jam & lemon curd.	48
Kue Kojo Saus Kopi	South Sumatra	Steamed pandan leaf & coconut sugar cake served with coffee sauce.	48
Bubur Sum Sum	Java	Rice flour & coconut milk custard, purple yam dumplings & glutinous black rice laced with palm sugar in ice.	48
Es Campur	Jakarta	Fermented cassava, avocado, seaweed jelly, aloe vera & jackfruit served with rosella syrup in ice.	48
Kue Kelapa Coklat Flores	Chef’s Inspiration	Baked Flores chocolate cake layered with shredded coconut cream, served with caramel cashew sauce.	55
Es Podeng Manten	Java	Kopyor coconut ice shake, sweet fermented glutinous rice, bread slices, jackfruit, avocado & tapioca pearls.	55
Puding Tape Singkong Saus Karamel Santan	Chef’s Inspiration	Coconut bread & fermented cassava pudding served with caramel sauce.	65

Kaum Bali Menu

Small Plates

Designed to be shared for an experience of multiple flavours and tastes from across Indonesia’s archipelago

Dish Name	Region	Description	Price (IDR)
Aneka Kerupuk (PB Available)	Java	A plate of assorted crackers made of pounded rice, paddy oats (melinjo), and garlic.	35
Gado Gado Kaum (PB Available)	Jakarta	Assorted blanched garden vegetables tossed in peanut dressing, served with free-range egg, fried tofu, fried shallots, and crackers.	65
Ayam Berantakan	Kaum Inspiration	Pan-fried chicken topped with toasted spicy coconut flakes, fried garlic slivers, fried curry leaves, and fried oyster mushrooms.	75
Cumi Suna Cekuh	Bali	Braised baby squid in root spices and coconut milk.	95
Rendang	West Sumatra	Braised beef in a mixed West Sumatra spice and fresh coconut milk sauce, with red bean and potato.	95
Batagor	West Java	Fried prawn and fish dumplings served with spicy cashew nut sauce and sweet soy sauce.	70
Gohu Ikan Tuna	Maluku, Ambon	Fresh tuna marinated in coconut oil, fresh calamansi juice, belimbi, kenari nuts, ginseng leaves, and served with rice crackers.	80
Babi Genyol	Bali	Fried braised pork cheek in Balinese spices, served with spicy fried shallot and red chili relish.	115

Vegetable Dishes

Complement your main course with a selection of our authentic and traditional vegetable dishes

Dish Name	Region	Description	Price (IDR)
Bobor Daun Kelor Kelapa Muda (PB Available)	Central Java	Moringa leaves and snake gourds cooked with fresh coconut milk and turmeric broth.	100
Terong Balado Teri	West Sumatra	Pan-fried eggplants served with crispy whitebait and sambal balado.	65
Keciwis	West Java	Wok-fried baby cabbage with garlic, chili, soy sauce, and cashew.	45
Serombotan	Bali	Blanched water spinach, bean sprouts, wing beans, amaranth, bitter gourd, and eggplant served with grated coconut, chilies, and peanuts.	65

Large Plates

Selected for their origin and importance in Indonesian cuisine. Best enjoyed between up to four guests, with rice and sambal alongside to share.

Dish Name	Region	Description	Price (IDR)
Bebek Goreng Sambal Mangga Muda	West Java	Crispy half duck served with green mango and red chili sambal.	220
Pa’piong Ikan	Toraja	Fish of the day steamed over open fire inside a bamboo stem with spicy aromatics, ginger, lemon basil, and turmeric leaves.	155
Ikan Barramundi Bakar Sambal Dabu Dabu	North Sulawesi	Grilled fillet of barramundi marinated with tamarind water and turmeric paste, served with a spicy fruit and vegetable sambal.	220
Udang Bakar Jimbaran	Bali	Charred grilled tiger prawn with sweet chili glaze.	200
Gulai Sayur (PB)	–	Braised local vegetables and tofu in aromatic coconut curry.	85
Gurita Bakar	Kaum Inspiration	Grilled octopus with baby cabbage, served with sweet spicy torch ginger flower sauce.	165
Tongseng Ayam	Central Java	Braised chicken in traditional tongseng spices with fresh coconut milk, baby cabbage, and sweet soy sauce.	145
Sate Babi Kecap	Bali	Chargrilled pork belly satay marinated with meliwis kecap manis and spices, served with grilled scallions.	140
Sate Buntel dengan Acar Rujak	Central Java	Grilled lamb satay wrapped in caul, served with pickled vegetables, rujak-style.	135

Sharing

Dish Name	Region	Description	Price (IDR)
Mie Gomak (PB Available)	North Sumatra	Wok-fried noodles with shredded grilled chicken, andaliman spices, fresh curry leaves, and coconut milk sauce.	110
Nasi Goreng Babi	Bali	Wok-fried rice with Singaraja pork sausage, egg, braised pork meat, and assorted field mushrooms.	125
Nasi Goreng Pete Udang (PB Available)	Kaum Inspiration	Wok-fried rice with smoked chili paste, assorted vegetables, pete, and sweet shrimps.	135

Rice

Dish Name	Description	Price (IDR)
Nasi Putih	Steamed white rice.	30
Nasi Merah	Steamed red rice.	30
Nasi Kuning	White rice cooked in fresh coconut milk and turmeric.	35

Sambal

No meal in Indonesia is complete without sambal, below are a selection of the finest from across the Indonesian archipelago

Dish Name	Region	Description	Price (IDR)
Sambal Ikan Teri Bakar	Java	Salted grilled whitebait & red chili relish.	30
Sambal Matah (PB Available)	Bali	Shallot, lemongrass, torch ginger, red bird’s eye chili, and coconut oil sambal.	30
Sambal Rica Rica (PB)	North Sulawesi	Crushed lemongrass, ginger, red chili, and fresh lime juice relish.	30
Sambal Mbe	Bali	Fried crispy shallots, garlic, and red chili relish with kaffir lime leaves and coconut oil.	30

Desserts

Dessert	Description	Price (IDR)
Caramel Cashew Nuts	East Bali cashew nuts, coconut shortbread, Amed sea salt, caramel served with sea salt ice cream.	65
Flores Chocolate Coconut Cake	Baked Flores chocolate cake with shredded coconut cream served with caramel cashew sauce.	60
Assorted Ice Cream (PB Available)	Assorted house-made ice cream or sorbet (2 scoops).	50

Dessert Cocktails

Dessert Cocktail	Price (IDR)	Ingredients
Kaum Klepon Cocktail	120	Coco & pandan reduction, coconut cream, palm sugar, Indonesian sweet spices
Rested Manhattan	140	Dry & sweet vermouth, Maraschino, bitters
Hot Kintamani Kopi	130	Palm nectar, hot coffee, vanilla cream float
Kopi Martini	130	Coffee bean infusion, double shot of espresso, spiced sugar syrup
Araksander	130	Dark cacao liqueur, cream, nutmeg dusting

Sourcing with Integrity

The philosophy at Kaum extends beyond just great food.it is about sustainability and honoring Indonesia’s cultural and environmental heritage. The culinary team works closely with small scale and responsible food producers across the islands. They have established deep relationships with Indonesia’s ethnic tribes and local farmers, recognizing their expertise in producing distinctive local ingredients. Kaum’s commitment to cultural sustainability is evident in their careful research of flavors, heritage values, and traditional cooking techniques.

One example of Kaum’s dedication to sustainability is the rice served at the restaurant, sourced from farmers working with the Astungkara Way project in Bali. This initiative focuses on rice paddy ecosystem restoration and regenerative farming methods, ensuring that every grain of rice served at Kaum is both delicious and sustainably grown.

The Dining Experience

The venue at Kaum offers a contemporary and spacious setting that encourages a lively yet relaxed atmosphere. Communal tables invite guests to share dishes, making the experience both social and immersive. The restaurant’s terrace, with its stunning sunset views, provides the perfect backdrop for a memorable meal. Complementing the dining experience is a curated soundscape, designed to transport diners to the far reaches of Indonesia, enhancing the ambiance and connecting them to the country’s diverse culture.

Whether you’re a small group or a larger party, Kaum is the perfect place to explore the vast and vibrant culinary landscape of Indonesia. And for those looking to dive deeper into the country’s flavors, don’t forget to try the sambal a spicy condiment that is an essential part of Indonesian cuisine.

Kaum isn’t just a meal, it’s a journey through Indonesia’s culinary heritage, offering a taste of the magic that exists in the islands’ tribal traditions..