It’s just after sundown at Kaum in Bali, and groups of sunburnt diners – who had no doubt spent the afternoon baking under the sun at Potato Head Beach Club, above which Kaum is located – steadily stream into their seats, greeted by the breeze of the air conditioner and the smell of grilled meats. Among them, me and my group of friends.

We spot a long wooden dining table extending across the length of the restaurant. Plants dangle from the ceiling, infusing the room with a sense of airiness and light. It almost feels like a modern, chic version of a canteen.

This family style dining set-up evokes a sense of communal hospitality, fitting of a place called Kaum – which translates into “clan” or “tribe”. We’re told by the host that this restaurant was designed to pay tribute to the over 600 ethnic groups residing in Indonesia, infusing elements of traditional Indonesian craftsmanship into the interiors.

The first dish couldn’t have arrived at a more timely moment. The Sate Babi Kecap - chargrilled pork belly satay marinated with meliwis kecap manis (a sweet-style soy sauce) and spices. Believe me when I say that this pork belly was melt-in-your-mouth tender, charred to perfection, and elevated with a caramelized sweetness. Simply divine.

We'd earlier noticed this dish adorning every diners’ table - an obvious crowd favorite, and now we know why.

Yet, it’s the Nasi Goreng Babi that truly takes our breath away. This humble and unassuming dish of wok-fried rice with Singaraja pork sausage and field mushrooms turned out to be our favorite dish of the night.

The rice was tender and deliciously seasoned, with an aromatic wok-fried char that was complemented beautifully by the saltiness of the pork. We scoop greedy heaps of rice onto our plates, enjoying it with other dishes like the Gurita Bakar (grilled octopus with spicy ginger flower sauce) and Ikan Barradmundi Bakar (grilled barranmundi with tamarind marinade and spicy sambal).

A bit of everything, shared across a group, how it’s done at Kaum!

The meal ends off (naturally) with dessert, the Kacang Mete Karamel: a delectable combination of caramelised flores cashew nuts heaped into a aromatic coconut shortbread and topped with sea salt and vanilla ice cream.

If you’re ever in Bali, consider paying a visit to Kaum for a taste of good old Indonesian culinary classics, authentically made with indigenous ingredients sourced from local farmers. What results from this was an elevated culinary experience that left even my usually rambunctious group of friends momentarily quiet, clutching at our full bellies as we shuffled out the restaurant, satiated.

Til next time,

@lotusroot518 

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Kaum Bali

https://www.kaum.com/bali/

Desa Potato Head

Jl. Petitenget 51B, Seminyak

Bali 80361, Indonesia

IG: @kaumrestaurant | FB: @kaumrestaurant

Kaum, meaning “clan” or “tribe” in Indonesian, is an authentic Indonesian restaurant from the Potato Head Family. Before launching the first two outlets in Hong Kong and then Bali, the team behind Kaum embarked on an exotic culinary expedition, travelling across the archipelago to learn about the indigenous cooking methods, exotic ingredients, and authentic flavours of Indonesia’s tribal communities.

The culinary collective also developed engaging relationships with many ethnic tribes and responsible small-scale producers around Indonesia, recognising their craftsmanship and the quality of their distinctive local produce. As a result of these efforts, both the menu and ambience at Kaum showcase genuine flavours that accurately reflect Indonesia’s heritage.