Looks can be deceiving–this is especially true for the dishes of Namaaz Dining. Providing 17 course meals in the concept of molecular gastronomy, witness the unique presentations of each dish as they trick our eyes into perceiving them differently, making us question the reality of what we eat.

Step into a space where design meets taste. Donut of Curiosity’s sculptural interior reflects their bold, imaginative donuts made from Japanese flour and pumpkin. Each creation invites you to explore flavors that break tradition—more than just a treat, it’s a flavorful journey.

Locavore’s first restaurant in Jakarta, Peggy’s Brass Knuckles, has just launched its volume 3 menu. The Public Book Team has the chance to taste them firsthand.

Yabbiekayu, a culinary gem nestled in the unique village of Tembi south of Yogyakarta, is committed to a garden-to-plate approach, growing its own vegetables and fruits. This journey highlights the transformative power of farm-fresh produce, showcasing how local ingredients can be elevated into exceptional culinary delights.

While our present may look different from our past, we are a result of the developments and transformation that occur in that journey. And that can be seen from one of the dishes of August Jakarta, which was created based on the past experiences of Chef Hans Christian.

Born out of a passion for sustainable eating, Green Rebel is at the forefront of a culinary revolution. Their plant-based foods capture the rich tapestry of Asian flavors while adhering to environmental stewardship. Green Rebel prioritizes clean production processes, minimizing waste, and ensuring a minimal impact on our precious planet.