Indonesia is a diverse country. Lay a foot in another part of the 17,000 islands and genuine astonishment beholds; be it the nature, the food, the people, and everything in between. With Indonesia’s trajectory of spices laid around in the depths of its raw beauty, Indonesian cuisine oozes a special trait that unfortunately not everyone has the privilege of experiencing. Unless that is, dining at SOEASANA Restaurant.
Perched on the edge of a cliff in Puncak is a building of pure simplicity piercing through the mist, surrounded by rustling rich emerald leaves. SOEASANA Restaurant houses Indonesia’s diverse regional specialities of multiple, distinct flavours. The menu takes note of Indonesia’s abundant history, culture, and nature - calmly intertwining sweet, sour, spicy, and savoury so authentically. It’s an ode to the long-forgotten ancestral practices in the kitchen - or perhaps never been revealed to its full extent.
SOEASANA Restaurant offers top-tier Nusantara haute cuisine
Some dishes might ring a bell from a previous trip across the islands; some may not. What better way to familiarise oneself with an aspect of culture than through gastronomy? SOEASANA Restaurant is after all a gateway to the rare tastes of this tropical haven.
Walk a flight of stairs to an oasis kissing the sky. SOEASANA Restaurant is ample, accommodating up to 180 pax. This semi-outdoor dining space was adorned with earthy tones of brown and green, accentuated by natural fragments, such as wood and rattan found abundantly across Indonesia, turned into comfy furniture.
Sit away from the midday shine, succumbing to the serenity of Puncak’s fresh, crispy air enhanced by a sense of awe and wonder at the majesty of the scenic landscape around. The ambience is worth the journey for family, friends, corporate, and community gatherings celebrating special occasions, as well as a romantic date far from distractions.
SOEASANA Restaurant is the perfect place to savour top-tier Nusantara haute cuisine, paired with breathtaking mountain vistas and soothing greenery for an unforgettable #NextLevel culinary experience with loved ones. Its creative and innovative menu, curated by one of the Executive Chefs, Soemarno, beholds signature dishes inspired by varied regions across Indonesia, which are sourced from premium ingredients and sorted meticulously on every plate. No pork no lard are found here - instead, one merely needs to brace the tastebuds on a culinary escapade.
Chef Soemarno, and the other chefs alongside the Head of the Chef, are committed to SOEASANA Restaurant running through the courses of their culinary veins; transforming traditional cuisines to #NextLevel taste. Our dining table was soon covered with seven dishes.
Starters were Sate Maranggi (Rp 98,000), a West Javanese sweet-savoury tender beef satay dashed in special herbs paired with sambal oncom on the side. The generous beef cutouts melted in each bite. Then, hailing from Central Sulawesi was the Tuli-Tuli (Rp 28,000), something that I had never tried nor heard of before. The fried mashed cassava from the Buton region was chewy and savoury.
We were intrigued by the dish stored in a coconut, sizzling above a bed of ember. Ayam Rimba is a Signature Soeasana delight (Rp 128,000). Cutlets of roasted chicken and cassava leaves were swimming in a creamy bed of flavourful spices in a whole coconut. The broth’s heat soothingly complemented as the temperature began to drop, while the fillings set the tone of our following mains.
“Customers adore our Pa’piong Sapi Toraja,” exclaimed the chef. This is one of Toraja’s dishes and is unique presentation-wise. It’s also scarce to find anywhere else. Tender and aromatic selected beef briskets were stored in a bamboo bark. Mayana leaf, banana stem, and young jackfruit were included in the mix - leaving a sweet aftertaste in our mouths. This costs Rp 188,000.
Another best-seller is Bebek Tepi Langit. “But, today, I have prepared a staple Balinese dish, the Bebek Betutu Kahyangan,” added the chef. For Rp 188,000, a whole duck was cooked tenderly, drenched in aromatic scent and spices. The complex taste of spiciness and umami didn’t stray shy from our first bites. Scoop some of the sambal matah for an extra kick!
More vitality sparked from the Pecak Terong Bakar (Rp 28,000) of the Betawi tribe. An eggplant, sliced into two, was grilled and generously sprinkled with a bit of chilli and sweetness atop.
The vista’s sight changed. Sudden thicker mist emerged from the woods; colder zephyr embraced our limbs while the sky cried out heavy droplets. Sipping a heartening mug of Wedang Jahe, a beverage recommended by the staff for Puncak’s beloved breeze, suits well in this condition. Perhaps he had anticipated the rain before anyone did. Other options include Bandrek Susu and Teh Poci - if ginger isn’t preferable.
Our flavourful, spiceful, and authentic Nusantara adventure ended with the sweet yet savoury dessert of the Maduranese; Bubur Madura (Rp 28,000). Sumsum, a rice flour porridge, as well as cassava starch balls called Candil were placed aesthetically amidst tapioca pearls and black sticky rice. Pour the savoury coconut milk and hints of liquid palm sugar before letting all the components mingle harmoniously. A bite of this summed up yet again a diverse experience in our tastebuds.
Driving downhill wasn’t a smart idea in this weather. Our stuffed and satisfied bellies drew us profoundly to our seats. So we stayed a tad longer, soaking in nature’s relief.
“SOEASANA Restaurant’s haute cuisine concept is indeed comprised of delicacies that not everyone specialises in the kitchen. Its selection is rare when in fact this embodies true Indonesian cuisine abundant in local spices,” explained Chef Marno. “I happen to be a specialist in spices. Although I used coconut milk in the Ayam Rimba, the coconut taste is no longer there, but is thicker with spices.”
The heartfelt service and hospitality of the chef and overall staff at SOEASANA Restaurant are noteworthy. In fact, a fellow diner gushed about how she always made a stop at the restaurant whenever she escaped to Puncak.
Diners aged 21-65 years old of various backgrounds living in Jabodetabek seeking a traditional, cultural dining experience can rejoice in the WiFi, indoor and outdoor areas as well as the wheelchair accessibility, parking facility, and kids amenities (baby chair) for a price range between Rp 20,000 and 400,000.
A rare yet diverse taste of Indonesia awaits at SOEASANA Restaurant. This unforgettable culinary escapade is a wonderful pastime for epicures with curious minds and appetites.
SOEASANA Restaurant
Address: Jl. Sindanglaya Raya No.180, Puncak
Opening hours: 11 AM - 10 PM
Reservation: +62 821-1877-1994
Instagram: @soeasana.resto
