Sambal Matah
Raw lemongrass & shallot, lime and bird's-eye chilli. Bright, sharp, uncooked.
The Parcel
Anatomy of
a curry puff.
Two hundred and forty layers of hand-laminated pastry, folded around a slow-cooked chicken and potato rendang. Crimped by hand. Forty-one pleats, every time.
- 01 Laminated shortcrust, spiral-folded
- 02 Chicken thigh, dry-cooked in rempah
- 03 Potato, curry leaf, sweet pea
The Foundation
Nine roots,
one paste.
Shallot, garlic, galangal, lemongrass, turmeric, candlenut, ginger, chilli, and toasted belacan, pounded in granite, never blended. This is the rempah: the base note under everything we serve.
- Shallot
- Garlic
- Galangal
- Lemongrass
- Turmeric
- Candlenut
- Ginger
- Bird's-eye chilli
- Toasted belacan
The Slow
Four hours,
condensed.
- 01
Toast the rempah
Until the kitchen smells of it three rooms away.
- 02
Coax the coconut
Fresh-pressed milk, folded in slow.
- 03
Reduce, and wait
No stirring for the first hour. Patience is the recipe.
- 04
Caramelise to black gold
Until the sauce all but disappears into the meat.
The Accompaniments
Three sambals.
Sambal Terasi
Toasted shrimp paste and red chilli, ground deep. Savoury and low.
Sambal Ijo
Green chilli, fried soft with shallot. Smoky, mellow, quietly hot.
The Composition
Sixteen vessels,
one table.
A rijsttafel is not a meal. It is a conversation between sixteen small dishes, meant to be shared, passed, and never finished alone.
Reservations
Twelve seats,
one feast.
Dinner, Tuesday to Sunday. Two seatings a night. We hold every table for the full evening.