Jakarta - My dinner with channel partners at Plataran Menteng was truly one of the highlights of my trip. Known as one of Indonesia’s most famous fine dining venues, Plataran Menteng is set within a beautifully restored colonial mansion, offering an elegant and refined atmosphere that perfectly complements its traditional Indonesian cuisine.
From the moment we arrived, the ambience set the tone with warm lighting, classic interiors, and attentive service created the perfect setting for both business and meaningful conversation. The restaurant’s focus on authentic Indonesian flavours was evident in every dish we ordered.
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| Bebek Maur |
We began with Bebek Maur, a golden-brown roasted duck infused with rich herbs. The duck was beautifully presented, with a fragrant aroma that immediately whetted the appetite. The meat was tender, flavourful, and deeply satisfying, showcasing the depth of Indonesian culinary techniques.
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| Kangkung Belacan |
Next was kangkung belacan, a dish commonly found in Singapore, but here it had a distinct edge. The flavours were more robust, with the belacan adding a rich umami depth that elevated this familiar vegetable dish into something special.
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| Pindang Kerapu Asam |
One of the standout dishes of the night was the pindang kerapu asam—a tender grouper simmered in a vibrant sour and spicy broth. Each spoonful was packed with bold, refreshing flavours, balancing tanginess and spice perfectly. It was both comforting and invigorating at the same time.
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| Rawon Brintik |
We also enjoyed Rawon Brintik, a traditional East Javanese beef soup known for its distinctive dark broth made from keluak nuts. The soup had a deep, earthy flavour, rich and slightly nutty, with tender pieces of beef that melted in the mouth. It’s a dish that truly reflects Indonesia’s diverse and complex culinary heritage.
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| Tahu Kipas |
Other delightful additions included tahu kipas, crispy fried tofu with a light texture, and ubi tumbu teri, a simple yet satisfying combination of sweet potato and anchovies that added a nice contrast of flavours.
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| Es Podeng |
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| Es Kopyor Durian |
To end the meal, we indulged in a variety of desserts. The Es Kopyor Durian was a refreshing treat with a strong durian flavour, while Es Podeng offered a delightful mix of ice cream, coconut, and sweet toppings. The Mochi Durian was soft and chewy with a rich filling, and the classic onde onde provided a familiar, comforting finish.
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| Pisang Rambut |
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| Onde Onde |
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| Mochi Durian |
Overall, the dinner was not just about food; it was about experience, culture, and connection. Plataran Menteng delivered on all fronts, making it a perfect venue for hosting partners and enjoying the richness of Indonesian cuisine.
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