Vindex Tengker Brings Contemporary Indonesian Concept to LA with KASIH

“In Indonesia, people were unapproachable to eat out during French restaurants and during Italian restaurants. Now, finally, they’re also eating out during Indonesian restaurants,” says cook Vindex Tengker. He’s worked during Four Seasons hotels from Bali to Jakarta to Los Angeles, and he’s been a decider on MasterChef and Top Chef Indonesia. Now, as he’s scheming to open his possess concept, Kasih, in L.A. in March, he reflects on how cuisine in Indonesia has developed in a eyes of a possess populace. It used to be that if people wanted to eat Indonesian food, they’d do it during home or in a low-cost setting, like travel food or takeout.


“It was noticed as canteen-style dining, that’s it,” Tengker says. “Also 25 years ago, vocational schools and hotel schools were training usually training French cuisine. That’s what people had to know to work abroad.” That outlook—slowly changing—resulted in a miss of chef-driven Indonesian restaurants.

It’s usually recently—within a past decade or so, he estimates—that that’s changed. The Michelin beam has something to do with that, he thinks; yet it’s also only a culinary awakening that’s finally commencement to shake off a shackles of colonialism: a thought that Western ideas, and food, reigns supreme.

KASIH Chef Zachary Hamel training with Sous Chef Nick Tamura.JPG

And L.A., Tengker thinks, is prepared for a contemporary Indonesian judgment as well. As famously popularized by L.A. Times food censor Jonathan Gold, one of a city’s culinary strengths is a informative diversity—but for some reason, we don’t see many obvious Indonesian concepts in a city proper. There is, of course, Erwin Tjahyadi’s well-reviewed Bone Kettle, that Jonathan Gold describes as proto-Indonesian; given opening, however, a grill has stretched a range to code itself as “Southeast Asian.” Nearby Rinjani is also of note. But overall, chef-driven Indonesian concepts are conspicuously absent, notwithstanding a distance and vibrancy of a Southeast Asian village as evidenced in a city’s Thai Town, for example.

But Tengker thinks L.A. is ready. And so does cook de cuisine Zachary Hamel, who grew adult in Thailand since his relatives were teachers during an general propagandize there. Later, he attended a Cordon Bleu in Bangkok and staged during Michelin-starred Nahm down a street, that has also been named as a World’s 50 Best Restaurant. Most recently in L.A., he was sous cook during West Hollywood’s E.P L.P. restaurant, helmed by Louis Tikram—there, Tikram translates his Fijian and Indian birthright with flavors of Thailand and Vietnam.

To ready for KASIH’s launch, Hamel spent 4 months in Jakarta and Bali, training with Tengker and holding cooking classes, building his honour for a immeasurable differences between informal Indonesian dishes, as good as what differentiates Indonesian cuisine from a inhabitant neighbors. He’s clever to honour these complexities, that are all too mostly lumped together underneath a powerful of “Southeast Asian cuisine.”

And even yet KASIH doesn’t aim to literally interpret Indonesian dishes—there will be Santa Barbara cod, for example, and a rendang will underline spinach instead of cassava leaves—there is clinging bargain of their origin.

Making sambal.jpg

“You can’t marinate beef in an underdone rendang curry and call it rendang-marinated beef,” Tengker says, for example. “The very word rendang refers to a routine of delayed cooking. It’s not rendang until it’s been cooked.” If we baked down a rendang curry and afterwards slathered it on beef, however, afterwards we could use a word, he says. That would be an suitable instance of interpretation.

It’s some-more than semantics; it’s a honour for a firmness of a cuisine. Hamel and Tengker both evade a word “fusion.” “It’s some-more like, confusion,” Tengker jokes. It’s all too mostly been used as a grant blanche for whatever goes.

The cuisine during KASIH will be contemporary, decidedly, and with California ingredients—but a DNA of a dishes, a housemade sambals to a three-hour baked rendangs (condensed from a standard 8 hour cooking times)—will aspire to belong to a firmness of their origin.

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