The homegrown addition to One&Solely The Za’abeel, presents a gateway to Indonesia. The restaurant’s design, that includes water options, frangipani bushes, and thoughtfully crafted interiors, transports diners to the tropical essence of the world’s largest archipelago. Andaliman units itself other than generic resort eating by positioning itself as a culinary storyteller, capturing the colourful spirit of Jakarta’s road meals scene by means of woven rope trellises, daring colors, and a mix of custom with up to date touches.
The open kitchen at Andaliman serves because the restaurant’s centrepiece, offering a stay culinary efficiency by expert cooks. Teak furnishings affords a country vibe, coupled with views of the cascading pool and conventional Balinese carvings that add heritage to the atmosphere. Gallery-style paintings displays the non-public connection of the restaurant’s proprietor to Indonesia, enhancing the storytelling side.
The highlights
The venue affords a vibrant and welcoming ambiance from the second you step by means of the door. The open kitchen permits diners to be enveloped within the engaging aromas of Indonesian delicacies, whetting their appetites earlier than they even sit.
The thoughtfully curated menu is a information by means of the various culinary panorama of Indonesia. Divided into distinct sections – “Sambal,” “Satu” (appetizers), “Dua” (slow-cooked dishes), “Tiga” (wok specialties), “Empat” (coconut husk grilled dishes), and “Lima” (desserts) – it caters to each craving.
Our meal started with refreshing coconut water and a pleasant exploration of the Sambal part. Andaliman boasts a devoted “sambal sommelier” who expertly guided us by means of their eight distinctive varieties, every showcasing a definite mix of chillies, spices, and aromatics. We sampled the basic Sambal Andaliman, the fiery Sambal rica-rica, the smoky Sambal terong, and several other others, every including its distinctive character to the dishes that adopted.
For appetisers, we revelled within the Pastel ayam, a savoury Indonesian “empanada” full of rooster, greens, and glass noodles. The mains lived as much as the promise set by the starters. The Beef rendang, that includes slow-braised Australian Angus beef cheek in a aromatic coconut milk curry, was melt-in-your-mouth perfection. The Nasi goreng teri kampoeng supplied a playful distinction with its medley of textures – anchovies, pickled greens, and melty omelette alongside fluffy egg-fried rice.
For a candy ending, we indulged in two contrasting desserts. The Chocolate fondant, a reimagined Indonesian chocolate tart, stunned us with its wealthy darkish chocolate ganache and tangy mango filling. The Es tung-tung, alternatively, supplied a refreshing and lighter choice with its pandan coconut and black rice ice cream.
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