Definitely one of the go-to place for exquisite Indonesian culinary experience, Plataran unveiled their revamped menu, a three-course authentic Indonesian dining complemented by the rich heritage and artistry.
The starter consists of Salad Ayam Delima, Udang Nagih and Soto Kompeni. Salad Ayam Delima fuses the light pomegranate with the more savory grilled chicken, with a dash of spiciness in the dressing and slight tanginess from Granny Smith apple, the salad is the perfect item to jumpstart the oncoming adventure.
Udang Nagih uses deep fried baby “api-api shrimp which is edible entirely. And the soup section is represented by the coconut milk based Soto Kompeny with tender tenderloin beef cuts inside.
For the main course, two fried rice dishes are introduced, Nasi Goreng Kecombrang and Nasi Goreng Rendang. Each uses equally exotic ingredients, the edible kecombrang flower which is popular in Balinese and North Sumatran cuisine, while rendang is already known as one of the best food ever known to humanity.
Side dishes including Tahu Nenek, Gurame Gulai Okra, Bistik Ayam Oma, Empal Cabe Ijo and Tumis Ciciwis Cianjur. Tahu Nenek is a fried and vegetable-filled tofu with a complete crisp-soft texture combination.Gurame Gulai Okra is a carp dish with traditional coconut milk sauce to accompany the healthy and popular okra.
Bistik Ayam Oma is a Dutch-style roasted chicken which skin is covered with sesame seeds to add texture and aroma. From the beef section comes Empal Cabe Ijo, twice cooked beef with aromatic green chilli paste instead of the more well-known red one. Tumis Ciciwis Cianjur is sauteed local Brussel sprout with garlic sauce. And to close the journey, a fried battered banana with chocolate filling accompanied with ice cream, Piscok Goreng is ready to enjoy.
