Indonesia has never lacked delicious food, thousands of recipes have emerged from tradition, cultural journeys, and everyday practices found across the archipelago. Yet in the bustle of Jakarta’s urban life, conversations about Indonesian cuisine often circle around limited familiar names. TAMU believes there are countless regional dishes with rich flavors and traditions that deserve the spotlight.
With this in mind, the restaurant launched its latest campaign, “Cerita Baru di Meja TAMU” (“New Stories at TAMU’s Table”), unveiling 18 new dishes inspired by traditional recipes and cooking techniques from across the archipelago. The collection spans appetizers, mains, and desserts—from Aceh and North Sumatra to West Sumatra, Java, Bali, and Lombok.
Guided by its philosophy of Tatap Muka (“face‑to‑face”) and the identity Nostalgia Tapi Dinamis (“nostalgic yet dynamic”), TAMU emphasizes that food is not only about taste but also about sharing moments and sparking conversation. Each dish was chosen not just for flavor but for the cultural stories it carries, offering guests a chance to rediscover Indonesia’s diversity through the everyday ritual of dining together.
Chef‑owner Alnico Andreas explained that although Indonesia never runs out of good food, what is often missing is the space to tell these stories more broadly. Through this campaign, TAMU aims to introduce guests to extraordinary recipes that live and thrive across the country. Co‑founder Hartono Moe also noted that Indonesia’s vast culinary wealth with many recipes and techniques is still little known. TAMU hopes each guest leaves not only satisfied but with a deeper appreciation of the nation’s diversity.
TAMU’s highlights six flavorful journey across the archipelago—from the smoky Saksang Sapi Masak di Buluh, a Batak‑inspired dish where beef and mushrooms are slow‑cooked inside bamboo with roasted coconut and andaliman pepper, to Puyuh Tangkap, Aceh’s aromatic reinterpretation of Ayam Tangkap featuring quail, pandan, and sambal pop. Lombok’s countryside charm appears in Sate Tutut Bulayak, grilled freshwater snails dressed in creamy coconut Bulayak sauce with serundeng and pickled shallots, while Bali’s warmth unfolds through Bebek Bumbu Rajang, tender duck wrapped in banana leaves and served with cassava leaves, urap, sambal matah, and sambal embe.
The familiar Sate Padang gains new depth with beef tongue and shank bathed in Minang curry sauce beside lontong and crispy jangek, and the journey ends sweetly with Pisang Kepik, a playful West Sumatran dessert layering grilled banana, banana sponge, coconut, santan, and vanilla ice cream—comforting yet full of surprise.
The menu expands further with dishes such as Cakalang Pao, Jamur Tiram Goreng, Tempe Mendoan, Kerupuk Kuning Asinan, Tuna Santan Segar, Urutan Sapi Asap, Tahu Gejrot, Asinan Sayur, Soto Betawi, Ikan Pesmol, Mie Goreng Se’i Sapi, and Tumis Kangkung Tutut.
Located in Melawai, South Jakarta, TAMU is part of TOMA Group. More than a restaurant, it serves as a gathering space where traditions, memories, and flavors meet the urban present.
