The homegrown addition to One&Only The Za’abeel, presents a gateway to Indonesia. The restaurant’s design, featuring water features, frangipani trees, and thoughtfully crafted interiors, transports diners to the tropical essence of the world’s largest archipelago. Andaliman sets itself apart from generic hotel dining by positioning itself as a culinary storyteller, capturing the vibrant spirit of Jakarta’s street food scene through woven rope trellises, bold colours, and a blend of tradition with contemporary touches.
The open kitchen at Andaliman serves as the restaurant’s centrepiece, providing a live culinary performance by skilled chefs. Teak furniture offers a rustic vibe, coupled with views of the cascading pool and traditional Balinese carvings that add heritage to the ambience. Gallery-style artwork reflects the personal connection of the restaurant’s owner to Indonesia, enhancing the storytelling aspect.
The highlights
The venue offers a vibrant and welcoming atmosphere from the moment you step through the door. The open kitchen allows diners to be enveloped in the enticing aromas of Indonesian cuisine, whetting their appetites before they even take a seat.
The thoughtfully curated menu is a guide through the diverse culinary landscape of Indonesia. Divided into distinct sections – “Sambal,” “Satu” (appetizers), “Dua” (slow-cooked dishes), “Tiga” (wok specialties), “Empat” (coconut husk grilled dishes), and “Lima” (desserts) – it caters to every craving.
Our meal began with refreshing coconut water and a delightful exploration of the Sambal section. Andaliman boasts a dedicated “sambal sommelier” who expertly guided us through their eight unique varieties, each showcasing a distinct blend of chillies, spices, and aromatics. We sampled the classic Sambal Andaliman, the fiery Sambal rica-rica, the smoky Sambal terong, and several others, each adding its unique personality to the dishes that followed.
For appetisers, we revelled in the Pastel ayam, a savoury Indonesian “empanada” filled with chicken, vegetables, and glass noodles. The mains lived up to the promise set by the starters. The Beef rendang, featuring slow-braised Australian Angus beef cheek in a fragrant coconut milk curry, was melt-in-your-mouth perfection. The Nasi goreng teri kampoeng offered a playful contrast with its medley of textures – anchovies, pickled vegetables, and melty omelette alongside fluffy egg-fried rice.
For a sweet ending, we indulged in two contrasting desserts. The Chocolate fondant, a reimagined Indonesian chocolate tart, surprised us with its rich dark chocolate ganache and tangy mango filling. The Es tung-tung, on the other hand, offered a refreshing and lighter option with its pandan coconut and black rice ice cream.
Book now
Contact +9714 666 1617 or visit website.
اكتشاف المزيد من موقع تدخين الطبخ
اشترك للحصول على أحدث التدوينات المرسلة إلى بريدك الإلكتروني.
