Inspired by the archipelago’s indigenous tribes, Kaum, which means clan or tribe in Indonesian, celebrates a taste of Indonesia’s culinary origins. Following the launch of Kaum Hong Kong which showcases Indonesia’s traditional cooking methods, Kaum Bali’s menu has a slightly different focus, highlighting first-rate produce and often overlooked ingredients.
Among the indigenous ingredients are Amed Sea Salt, a local salt processed by just 32 craftsmen using aged coconut trunks, giving it a clean taste with no bitterness; Singaraja Lapciong, sweet and savory sausages made by hand in North Bali and sun-dried for at least seven days; and Palm Sugar, is made of nectar blossom from different palm tree varieties commonly found in Indonesia, such as coconut, arenga, toddy palm, and nipa palm. These ingredients are included in Kaum Bali’s signature dishes such as Nasi Goreng Cabe Asap (wokfried rice with home-smoked chilli paste, fresh prawns, cincalok (fermented krills), lemon basil and stinky beans), Nasi Goreng Babi (fried rice with Singaraja lapciong, bean sprouts, torch ginger and assorted field mushrooms), Gado-Gado Kaum (blanched garden vegetable salad with a sweet and savoury
peanut dressing), Bubur Sum Sum (Balinese rice flour custard, fresh coconut cream and toddy palm sugar syrup), and Buah Es Krim Rujak (marinated tropical fruits, frozen pomelo with sweet, sour and spicy sherbet).
The culinary collective behind Kaum, PTT Family CEO Ronald Akili, Kaum Brand Director Lisa Virgiano and Executive Chef Antoine Audran, explored the vast islands of Indonesia and worked closely with remote tribal communities and independent local producers to develop Kaum’s concept and discover Indonesia’s rare and almost-forgotten ingredients and cooking techniques. Through these efforts, both the menu and ambience at Kaum combines the exotic with the familiar, accurately reflecting Indonesia’s heritage and creating a new culinary dialogue for explorative palates.