Namaaz Dining: Expanding the Boundaries of Food Presentation

As you sit down, ready to get your palate satisfied, a waiter brings you a plate of food, serving it in front of you on the dining table. However, your eyes widen in shock, or awe, as what you currently see… is a rock. If that’s the sight you are served with, then you’re most likely at Namaaz Dining, Kebayoran.

‘Unexpected’ is one word that is commonly associated with Namaaz Dining. Known for masking food as rocks or even as other food, Namaaz Dining makes us question the reality of our food, and if what we see is the truth of what it actually is. With the concept of molecular gastronomy, Namaaz Dining expertly combines these skillful presentations with experimental taste, which lies in its unthinkable food combinations and meal variations. 

One such example is its former baby potato menu. It was combined with Himalayan salt and prawns as its completing touches. They have also wrapped a fish around a chicken bone, and they have served a variety of rendang without its customary gravy.

However, their meals are not to be chosen out of a menu. Instead, the chef and owner of Namaaz Dining, Andrian Ishak, will immediately prepare them for you as a 17 course meal, which differs in presentations for every season. 

The theme of these dishes also changes every year, with themes such as cinema, supermarket, and more having been disclosed before. This adds to the element of surprise, making us wonder what would come next in the list of dishes prepared.

This unique dining experience, paired with delightful hospitality and a comfortable dining space, makes any visit to Namaaz Dining a fulfilling experience. However, should you wish to have a dining experience at Namaaz Dining, reservations should be made beforehand via Namaaz Dining’s website. 

This is necessary as Namaaz Dining serves only up to 29 people per day, and some dishes require complex processes that can last either 30 minutes to one day of preparation. It’s Chef Adrian’s way of ensuring that the quality and creativity of his dishes remain in focus for our best experiences.

Writer: Suksan Yosela October 2024 – Un/Real