Kaum at Potato Head Hong Kong – Indonesia’s Sambal Workshop

This afternoon, we are joining Lisa Virgiano, the Indonesian culinary activist at the Potato Head Hong Kong to learn how to make our own Indonesia’s fiery sambal. Talking us through all the health benefits from the basic sambal, we have seen significant cultural similarities and differences between Indonesian, Malaysian and Chinese cuisines.

Following successes of the iconic beach clubs at Bali and Singapore, Kaum at Potato Head Hong Kong was first opened in late May. The multi-purpose space is set at Third Street of Sai Ying Pun, combines an all-day coffee shop, retail store, a private music venue, a bar and the Indonesian restaurant – Kaum.

The room itself is so intimate, the bar session is so comfortable and long, whilst all the beautiful painted ceiling and wall panels are hand-crafted by the Torajan tribe in West Sulawesi, Indonesia.

The menu introduces us to a closer sensation of authentic Indonesian cuisine, incorporating unique cooking techniques and unforgettable flavors.

Soto Ayam Kaum, a clear chicken soup with chunks of white meat, rice vermicelli, serve atop half a perfectly boiled egg. It is so heart-warming and I particularly love the cracker chips made with Melinjo as condiment.

Forget about the peanut sauce we usually have for satay skewer, the Indonesian style is chargrilled such as the fish-packed seafood satay with strong Balinese spices and the flavorful smoky pork belly skewers with a sweet soy sauce.

We also have a steamed long-grain rice, fried eggplant braised in a sweet and spicy sambal, and my most loved goldenly fried duck with delicious crispy skin and to dip in a surprisingly good fermented durian sambal.

The drinks at the bar covers both alcoholic and non-alcoholic, such as mango lassi blended with mint, strawberry rocket, and the very best ane deliciously subtle coffee cocktail.

For a beautiful ending, make sure to grab a good cup of coffee at the cafe; flat white, cappuccino, regular coffee, they are all equally delightful.

Potato Head Hong Kong

All-Day Cafe

Cafe Seating

The Bar

Private Music Venue

Teakwood Furniture & Hand-crafted Wall Panels

Sambal Workshop

Ingredients for Sambal Matah & Sambal Soto
Mortar & pestle

Sambal Soto
Garlic peeled, red chili, sea salt, white sugar

Sambal Soto
Steamed chili paste

Sambal Matah
Chili relish Balinese style

Sambal Matah
Shallots, red chili, torch ginger flower, lemongrass, Kaffir lime leaf, sea salt, coconut oil, fresh lime juice, grilled shrimp paste

Sambal Matah & Sambal Soto

Fresh Lime, Sambal Soto, Emping Melinjo (Cracker Chips)

Soto Ayam Kaum
Clear free-range chicken soup flavored with fresh turmeric & served with Sambal Soto

Sate Lilit Pak Oka
Chargrilled seafood satay Balinese style served with Sambal Matah

Sate Iga Babi Bakar
Chargrilled pork belly satay & grilled scallion served with Sambal Kecap

Bebek Goreng Sambal Tempoyak
Fried half crispy duck served with a fermented durian chili sauce, fresh vegetable salad tossed in a grated steamed coconut dressing

Terong Balado
Fried purple eggplant braised in red chili, garlic & shallot sambal
Nasi Putih
Steamed white rice with lemon grass, ginger, salam leaves

Mango, Honey & Mint Lassi
Mango, raw honey, mint & natural yogurt. Blended & served long
Rocket Juice
Strawberry, pomegranate juice, citrus, & bar-made rosella syrup. Shaken & served long

Vanilla Iced Kopi
House coffee, bar-made vanilla sugar, cream & milk. Shaken & served long

Fresh Fruit Served with Homemade Rukjak Sherbet
Made from tamarind, palm sugar, chili & shallots

Vanilla Iced Kopi, Rukjak Sherbet

Cafe Menu

Cafe Latte (Hot)

Kaum at Potato Head Hong Kong
Address: G/F, 100 Third Street, Sai Ying Pun, Hong Kong
Telephone: 2858 6066
Opening Hours: Tue-Sun 12:00-16:00, 17:00-00:00
Website: http://www.kaum.com / https://www.facebook.com/KAUM-820562591316284

1 Comment

  1. Sorry to clarify. Indonesian cuisine has been influenced by Chinese, Indian, Middle Eastern, and European cuisine. Malaysian cuisine IS influenced by Indonesian cuisine, not vice versa. Sambal is native to Indonesia where there are around 300 styles. Malaysian region was once conquered by Srivijaya and Majapahit, the powerful empires based in Indonesia.

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