Sarirasa Group proudly continues its 50th-anniversary celebrations with the grand reopening of TeSaTe Plaza Senayan, ushering in 2025 with a fresh vision and new milestones. This exciting chapter introduces three transformative elements: a revamped interior design, a diverse array of Nusantara dishes, and a deeper commitment to culture and sustainability.
The Grand Reopening of TeSaTe Plaza Senayan: A New Era of Nusantara Dining
The redesigned TeSaTe Plaza Senayan now accommodates over 100 guests, featuring an expanded seating capacity that includes two VIP rooms. The restaurant’s Nusantara identity is showcased in every detail, from the floors to the ceilings. The flooring incorporates a kawung-inspired motif—Sarirasa’s logo reinterpreted with patterns reminiscent of traditional Sumba textiles. These floors, crafted in natural tones of kayu secang, were meticulously processed by local artisans in Solo. The ceilings add to the ambiance, adorned with warm and iconic elements of traditional warung, such as woven bamboo trays (tampah) and stacks of frying pans (wajan) artfully arranged to create stunning chandelier-like installations.
In line with its sustainability commitment, TeSaTe Plaza Senayan’s tables are a collaboration with boolet.id. The table tops are crafted from hundreds of thousands of discarded satay skewers, meticulously processed over a month in Cileungsi, West Java. This innovation underscores Sarirasa Group’s dedication to sustainable practices while preserving Indonesia’s rich culinary heritage.
TeSaTe Plaza Senayan offers an unparalleled Nusantara dining experience, bringing together flavors from across the archipelago. Guests can indulge in a wide variety of authentic dishes, including Mie Pempek (Palembang), Kerapu Bakar Jimbaran (Bali), Gudeg Kendil (Yogyakarta), and Soto Banjar (Banjarmasin). New additions enrich the menu further, featuring delights like Rujak Juhi (Jakarta), Udang Galah Bumbu Pepes (West Java), Tinutuan (Manado), Es Bumi Hangus (Solo), Se’i Sapi (East Nusa Tenggara), and many more.
TeSaTe’s signature satay repertoire continues to shine with favorites like Sate Ayam Madura (Madura), Sate Wagyu Makassar (Makassar), Sate Buntel (Solo), and Sate Rembang (Rembang). Adding to this lineup is Sate Sayap Bumbu Plecing, a Lombok specialty that combines the sweetness of gula Jawa, the spiciness of cabai, and the savory essence of terasi, enhanced by a splash of lime juice. Additionally, the Palembang menu now features Tekwan, a savory shrimp broth dish enriched with bunga sedap malam, offering a delightful alternative to the popular Mie Pempek.
From Java, TeSaTe introduces new culinary gems such as Udang Galah Bumbu Pepes (Sunda), Asinan Buah (Bogor), Es Bumi Hangus (Solo), and Bebek Madura (Madura). Meanwhile, the Banjarmasin menu expands with the addition of Kue Bingka, a classic dessert that perfectly complements the savory offerings. Exploring Eastern Indonesia, guests can now enjoy Se’i Sapi, a flavorful smoked beef dish from East Nusa Tenggara, further broadening the culinary journey.
TeSaTe’s commitment to authenticity extends beyond its dishes to its ambiance. The kawung-inspired flooring crafted by Solo artisans and the iconic warung elements in the ceiling design create an inviting and uniquely Indonesian atmosphere. These thoughtful details ensure every visit to TeSaTe is a feast for both the palate and the senses.
Sarirasa Group prioritizes health, safety, and a sense of family. The company operates its own soy factory, producing tempeh and tofu from carefully selected non-GMO beans without additives or harmful methods. Innovative natural colorings, such as blue from bunga telang and red from dragon fruit and beet, highlight their dedication to quality. Additionally, house-made sweeteners replace ready-packed alternatives, reducing unnecessary chemicals for a healthier dining experience.
TeSaTe Plaza Senayan invites guests to savor the essence of Nusantara cuisine in an authentic and thoughtfully curated setting. Join us daily from January 10, 2025, from 10 AM to 10 PM, for an unforgettable culinary journey.
