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.
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
Private Music Venue
Teakwood Furniture & Hand-crafted Wall Panels
Ingredients for Sambal Matah & Sambal Soto
Mortar & pestle
Garlic peeled, red chili, sea salt, white sugar
Steamed chili paste
Chili relish Balinese style
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
Fried purple eggplant braised in red chili, garlic & shallot sambal
Steamed white rice with lemon grass, ginger, salam leaves
Mango, Honey & Mint Lassi
Mango, raw honey, mint & natural yogurt. Blended & served long
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 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