Taste the taste of Indonesian Food
It’s not difficult to find typical Indonesian menus in the heart of Kuala Lumpur City. Starting from the menu of East Javanese, Acehnese, especially Minang cuisine. Everything is very easy to find there. There are chicken penyet, meatballs, pecel lele, gado-gado, siomai, satay Padang, nasi Padang, pecel, Soto Lamongan, Aceh noodles, rawon, fried chicken, pempek, batagor, cilok, cireng, Balinese mixed rice, Madurese satai, ice drunk, even martabak Bandung.
It is not only the diaspora who are opening Indonesian food menu businesses, there are also Malaysians who sell Indonesian food menus. Penyet chicken and geprek chicken are some of the most popular menu items. This menu is easy to find not only in Peninsular Malaysia but also in Sabah and Sarawak. For those who want to try it, you can easily find stalls, restaurants, food courts in Kuala Lumpur and surrounding areas that serve these menus. You can also order it online via delivery or e-commerce applications.
A new option in Kuala Lumpur that serves Indonesian menus is Rumah Makan (RM) Nusantara. The restaurant, which was launched in mid-March 2023 by the Minister of Tourism and Creative Economy, Sandiaga Uno, carries the concept of “Indonesia Spice Up The World”.
So, the majority of the menus they offer are Indonesian menus such as tongseng, Betawi soup, Kebon Sirih style goat fried rice, taliwang chicken, Padai satai, tek-tek noodles, and various types of light snacks such as cireng and fried bananas.
Drinks that are also typical of Indonesia, such as es teler, are also on their menu. However, for visitors who don’t happen to want to enjoy typical Indonesian cuisine, of course there are also options for typical Malaysian menus. RM Nusantara is an alternative for those who want to enjoy Indonesian cuisine in a different atmosphere, considering that its location is in a five-star hotel in downtown Kuala Lumpur.
According to Sunway Hotels & Resorts Senior General Manager Wilfred Yeo Cha, the Indonesian atmosphere was deliberately presented there. They also provide a special room that can be used for those who want to enjoy a more private atmosphere.
While dining, visitors will be accompanied by songs from 1Indonesia musicians, television monitors will also show news broadcasts from Indonesian television. Wilfred, who lived in Indonesia for 4 years, admitted that he chose his own dishes, carried out research and development and quality control, until he dared to include them on the menu.
They also go through a long process to be able to serve authentic Betawi soto on the table. He admitted that he was directly involved in the process of making the dishes there to ensure the taste of the dishes, the quality of the products and raw materials, and the portions were appropriate. The food ingredients they process also use what is commonly used in Indonesia. Especially for sweet soy sauce and syrup, which are only produced in Indonesia.
The size of the cireng is larger than usual, complete with the sweet, sour and spicy sauce that blends together. Croquettes with a softer texture than usual are also served in a slightly larger size than those found in Indonesia. Apart from cireng, several other dishes that were tried were satay Padang with pieces of beef that were larger than usual and tasted sweet and then served with satai Padang sauce along with pieces of ketupat and cucumber.
Next is taliwang chicken which is a typical dish of Lombok, West Nusa Tenggara (NTB). The portion offered is quite large, consisting of two pieces of chicken thighs with spices so it can be enjoyed by at least two people. The difference from where it comes from is that the side dish used is not free-range chicken. Apart from that, it is not paired with plecing kale. Another dish that was also tried was Kebon Sirih style goat fried rice, one serving for one person. However, of course it is also possible to share, if you are used to small portions.
Of course, there are many other Indonesian menus that you can choose when visiting this restaurant. RM Nusantara also accepts interns from universities in Central Java. They get the opportunity to do direct work practice as well as gain additional knowledge and experience at the restaurant.
According to Wilfred, they will intern there for 6 months, receive housing facilities and income as well. Therefore, some of them admitted that they wanted to continue working there. Minister of Tourism and Creative Economy Sandiaga Uno said that around 1,300 restaurants in various countries in the world carry the concept of “Indonesia Spice Up The World”. The Indonesian government is targeting around 4,000 restaurants in various countries to carry the “Spice Up The World” concept. This effort is also an effort to raise the class of Indonesian menus, which are rich in various spices, on restaurant tables in the world.
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