With the aim of developing Indonesian cuisine to its full potential, Sarirasa Group launched TeSaTe in 2008 as a platform to showcase traditional dishes from other regions across Indonesia with the tagline “A Flavorful Journey Through Indonesia”.
A Flavorful Journey Through Indonesia with TeSaTe
Unlike other Indonesian restaurants, TeSaTe boasts a wide array of elevated Indonesian dishes, allowing guests to discover creative yet familiar flavors. Here, food is not just fuel, but an ongoing discovery and a source of creativity.
Authentic Indonesian flavors from various regions across Indonesia dominate TeSaTe’s menu, with each dish interpreted in a modern fashion so that it could appeal to all of our senses. At TeSaTe, Indonesian cuisine is given a makeover and brought up to code in a very distinct manner. Food presentation is highly regarded here at TeSaTe, with every dish being presented magnificently. Traditional Indonesian soups such as Sop Buntut are served in a modernized version of the traditional anglo, while rice combination choices are dished out using a long wooden tray akin to a Japanese bento together with side dishes. Twists to traditional recipes have also been introduced at TeSaTe, such as the use of beef ribs in the well-known Sulawesi dish Paniki and oxtail in Rawon, as well as the addition of shrimp to Sayur Asem.
TeSaTe’s signature menu comprises various sate choices, including the juicy chicken in marinade Sate Ayam Madura with sweet peanut sauce; the Sate Makasar, which is a combination of aromatic tenderloin beef with tangy star fruit sauce; and the Sate Kambing with its tender lamb meat marinated in sweet soy sauce and served with sambal kecap. All satay dishes are presented on a hot plate to maintain and augment its flavor.
TeSaTe also offers other authentic traditional dishes from all over the country, taking in choices like the Nasi Hitam Ikan Roa, which is black fried rice with spicy pesto made from the traditional fish from Sulawesi; the exotic Nasi Tutug from West Java served with seafood, poultry, and vegetables; the Sundanese Liwetan on a banana leaf; a variety of live seafood selection comprising different fishes; the succulent lamb shank-based Gule Sengkel in light green curry; and the Nasi Gudeg with chicken, young jackfruit slow cooked in palm sugar, and spicy beef skin.
Traditional drinks and desserts are also on the menu at TeSaTe, ranging from Es Puter, an assortment of cold-pressed juices and Wedang Jahe to blend of tropical fruit juices and Klappertaart. Hot drinks are served with Bodum double-wall insulated glasses in order to keep them warm.
And then there are traditional snacks to keep guests munching on their flavorsome journey to discover Indonesia’s culinary world, such as the Serabi Solo and the Tahu Sampler.
