Jalan Petitenget No. 51B, Seminyak / T: +62 361 3007 990
www.kaum.com / IG: @kaumrestaurant / FB: @kaumbali
A curation of flavors from the archipelago
MEANING “TRIBE” or “clan” in Indonesian, KAUM draws on its culinary collective’s many trips around the archipelago to discover indigenous cooking methods, exotic ingredients and authentic flavors. They have nurtured engaging relationships with many ethnic groups, tribes and small- scale producers around Indonesia, recognizing their craftsmanship and the quality of their local produce, all of which are reflected on the menu. The resulting menu is a veritable feast from across the Indonesian archipelago. Executive Chef Wayan Kresna Yasa works closely with the local farmers in the hills of Bedugul to ensure that all produce used is of premium quality. He helps to guide the farmers to avoid the use of man-made fertilizers, and keep the produce pesticide-free to provide the best ingredients for the dishes they serve. Kaum showcases the recipes passed on for generations but which were rarely recorded or shared outside the islands’ 600 tribal communities. Standouts include the Gohu Ikan Tuna (fresh tuna marinated in coconut oil, calamansi juice and fresh belimbi, served with kenari nuts and ginseng
to Chinese, French to Italian cuisine to develop his cooking skills. His enthusiasm for fusion food came after he dined and later on worked at Il Ghiottone, a restaurant led by Chef Yasuhiro Sasajima the pioneer of Kyoto-Italian food. Staying true to its concept, the interior of Indigo is a blend of Japanese architecture, Balinese material, and French savoir-faire, giving patrons a sense of zen and details of Japan through the earth tones, indigo dye fabrics, and exposed red brick walls. Adorned by traditional shibori patchwork ceiling created by a local artist, original Shoji inspired glass doors, and serene indigo colour on denim cushions make up the minimalist yet refined decor that gives a harmonious and homey atmosphere.