An Indonesian culinary journey through vegan cuisine

En Route to Seminyak

When it comes to Indonesian cuisine, it is pretty challenging to find an upscale restaurant delivering the authentic savours of the archipelago. Desa Potato Head’s latest venue, Tanaman, a plant-based restaurant, reflects Indonesia’s historical culinary culture, which is heavily connected to Mother Earth. Every single dish is cooked with local and organic ingredients sourced in Bali. Chef Wayan and his team are doing an outstanding job in (re)creating an Indonesian culinary journey through vegan cuisine, playing with the versatility of roots, pulses, fruits and fungi.

Dine & Wine Bali Spotlight Tanaman at Desa Potato Head Rendang Nangka
Rendang Nangka - Photo courtesy of Desa Potato Head - Tanaman

The sharing set menu comprises of 11 dishes, from snacks to dessert, plus sambals and condiments. Emblematic street food like Batagor - a traditional West Javanese fried dumpling usually made with mackerel - has been turned into “Bajagor”- 4 crispy dumplings filled with field mushroom farce, with peanut & sweet soy sauce on the side. Indonesia’s national dish Rendang is made with jackfruit instead of beef. This dish is amazing, to say the least. You might be confused, when reading this, knowing that Jackfruit has an intense fragrance and flavour but prepared Rendang style, the texture is “meaty”, the taste so authentic, and on top of it, you can feel the grandma's cooking style in this Rendang Nangka. The whole set menu is out of this world!

Overall, very progressive techniques, loyal to the roots and extremely nutritious! Tanaman is the perfect clash of old meets new: Ancient recipes prepared with modern methods and philosophies, in a futuristic interior. A truly powerful dining experience, through vegan gastronomy, highly recommended!

Experienced January 2020