Discover the rich flavors of Indonesia—served with a modern touch at Kila Kila. Every dish is a tribute to Indonesia’s culinary richness – served in a modern way, but still retaining the authentic flavors of the various regions. From East Javanese Rawon to Sumatran Ayam Kalio, let’s explore the flavors of the country in a new and fresh way.
1.Can you tell us a little bit about yourself and your culinary background?
= For the past two decades, I have been involved in Peranakan cuisine in Jakarta, after which I switched to Indonesian food. For about four years, I did not go directly to the outlet; I was in the Bangka area at Akasya catering. I started from the bottom, worked as a steward in Japanese cuisine, then moved to Western cuisine, until I finally found my passion in Indonesian food.
2. How would you describe the dishes at Kila-Kila?
= Basically, we want to introduce Indonesian food to the current generation who may not be familiar with traditional food. We serve a wide variety of traditional dishes, prepared in a modern style. The ingredients used are traditional, but we present them in a modern style.
3. What technique are you using mostly at Kila Kila?
= The techniques we use are actually quite simple: frying, grilling, steaming, and sautéing. Those are the basics. Traditional dishes are usually more complicated because Indonesian cuisine is rich in flavor. Each region has its own characteristics. For example, the Sumatra region has andaliman fruit.
4. How do you interpret Indonesian traditional dishes into a modern plate?
= For the food, I use authentic Indonesian spices. In terms of presentation, I have also upgraded to a more modern style. So, in general, this is traditional food combined with a modern style.
5. What would you like to convey through your cooking towards your customers
= Indonesia is vast, rich in culture, and has diverse cultures and cuisines, which is what I want to incorporate into our dishes. We have a wide variety of foods here, including drinks from Batak, Pindang, Ayam Kalio from Sumatra, and Rawon from East Java.
