August Jakarta Brings Indonesian Cuisine to the Global Fine Dining Stage

After swearing off fine dining last year, I broke my own rule by going to August in Jakarta late last year.

I still hold firmly to my long-held belief that Indonesian food is already extraordinary on every level—especially its street food—and that fine dining in Indonesia is neither necessary nor, most of the time, justified.

But this time, I had my reasons.

Perhaps, with age comes greed. Or, to be kinder to myself, perhaps with age comes the wisdom to question one’s own deeply held food beliefs. Or maybe, to stay on brand, I can simply call it curiosity. It could also be because it was our wedding anniversary—an occasion usually marked by Fafa taking me wherever I want to eat, which, fortunately, happened to be Jakarta this time. Or maybe I just wanted him to experience the breadth of Indonesian cuisine in one sitting. Or maybe I wanted to see for myself the only restaurant in Indonesia to make it onto Asia’s 50 Best Restaurants list.

The reasons varied, but they all led to the same moment: the two of us dressed up, taking an Uber to Sequis Tower, where August Restaurant is located, and being promptly seated at the bar.

After the usual polite clarification—yes, I am Indonesian, even if I don’t look like it—we chose the Chef’s Journey set menu. I paired mine with a zero-alcohol beverage pairing, while Fafa opted to order his drinks à la carte.

And with that, our refined Indonesian dining journey at August Restaurant began.

August Chef Menu – Season 7

Mazaraat Bread

We began with two shiny, delicate breads called Mazaraat, which I had never heard of before that day. A quick Google search told us it was a variant of Middle Eastern flatbread. I was slightly confused about why we would start with foreign bread, but it was too rich and indulgent—laden with cheese from Yogya and carried a subtle note of curry leaves—for the question to linger for long.

With it came my first pairing: Ginger and Curcuma Kombucha.

Banana Kerupuk with Sambal Roa

Sambal Roa is a smoked fish paste originating from North Sulawesi—now we were talking. It is spicy, savoury, and deeply umami. Traditionally paired with banana fritters, here it was reimagined as banana crackers served with emulsified sambal roa. It was elegant, punchy, and dangerously addictive.

Lombok Fish

From North Sulawesi, we moved south to Lombok, presented as fish glazed with hoisin sauce. The moment I saw the plating, I knew we had made the right decision to come. One bite delivered a layered explosion of flavour—sweet, savoury, and precise. I had this with a Sencha and green apple pairing, which lifted the dish even further.

Pork Belly Woku

Like the previous dish, pork woku (topped with Kalamansi) originates from Manado, the capital of North Sulawesi, and is deeply rooted in Minahasan cuisine. To be honest, this dish didn’t leave a strong impression on me. It was well executed and enjoyable, but it didn’t linger in my memory the way the others did. I was ready to move on.

And move on we did.

Scallop Pindang

Marinated yamanaka scallop, clarified pineapple ‘Pindang’, preserved-caramelized chili paste & its oil, chives.

My favourite dish of the night so far. It was pristine and refreshing, with a clarity of flavour that felt almost weightless. I generously offered to finish Fafa’s portion if he didn’t enjoy it as much.

He declined my kind offer.

Hot & Sour Mushroom, Andaliman

Fafa’s favourite dish. Familiar in concept, but unmistakably Indonesian in execution, elevated by the bright citrusy heat of andaliman. It was deeply satisfying and beautifully complemented by my Sparkling Oolong Guava pairing.

BTM Noodle

I had to ask what BTM stood for. The server explained it referred to Bakmi Tiga Marga, the legendary Chinese noodle shop in West Jakarta that exclusively supplies its noodles to August.

Cold noodles tossed with smoked skipjack tuna and marinated jellyfish.

Skipjack tuna is unmistakably Sulawesi-coded, and it dawned on me that perhaps the menu carried a strong Sulawesi thread. Not that I was complaining—the noodles were exceptional. I immediately bookmarked the original BTM for my next visit to Jakarta.

Pineapple Chicken

This was the only dish I didn’t fully connect with. It was pleasant and competent, but it felt safe—something you might encounter on a corporate set menu. Given the brilliance of everything else, this one faded quietly into the background.

White Fish with Bilimbing Sauce

Thankfully, the menu quickly regained momentum. The lightly fried white fish sat on a bilimbi sauce that was sharp, bright, and nostalgic. Bilimbi—or belimbing, as I knew it growing up—is a fiercely sour fruit native to Southeast Asia. It has become so rare in Jakarta that I realised I hadn’t tasted it in decades. The dish combined technical precision with emotional resonance.

Grilled Cheek Snake Fruit Wagyu Striploin

Another childhood fruit appeared here: salak, or snake fruit. I expected its flavour to be more pronounced, but even without it dominating, the dish held its ground as the sovereign of the savoury courses. The wagyu striploin was impossibly tender, rich without excess, and perfectly portioned. It was magnificent. Easily a 10/10.

Meritik Susu, Octopus with Tomato Laksa Sauce

It is no surprise that the only rice dish became my favourite savoury course. But not just because it was rice. The meritik susu rice itself was fragrant and nuanced, inspiring me later to research and purchase several Indonesian rice varieties to experiment with at home—to Amma’s quiet despair.

Paired with octopus and tomato laksa sauce, it was unexpectedly harmonious. I don’t usually gravitate toward laksa, but here it felt balanced, thoughtful, and complete.

The drink pairing: Mulberry, Shiitake, and Wood Chips.

Jasmine Sencha & Citrus Yoghurt

The perfect palate cleanser. So light it felt almost intangible, dissolving like perfumed air.

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Toward the end of the meal, one of the owners, Chef Budi, came out to greet us. Having experienced omakase before, this wasn’t entirely unfamiliar, but it still felt meaningful. Hearing him share the restaurant’s origin story and the hardships endured during the COVID years gave the meal new dimension. What we had experienced was no longer just food—it was resilience, conviction, and identity expressed through craft.

Sourdough Ice Cream

Almost too beautiful to disturb. Slightly richer than the previous dessert, the sourdough ice cream with Mulberry and Cashew was still restrained and balanced. It closed the savoury chapter gently, without heaviness.

Paired with Curry Leaves and Soursop Kombucha.

Teh Kotak

My favourite dessert of the night. Served in a thin white chocolate box, with a warning to eat it quickly before it burst, I abandoned all photographic instincts and ate it immediately. Some moments are meant to be experienced, not documented.

Small Sweets

The menu promised “small sweets,” and I imagined an assortment of miniature kue. Instead, it was a single delicate wafer—subtle, restrained, and quietly charming. A literal interpretation, and a lovely surprise.

Another Sweet Surprise

Earlier in the evening, during a conversation about living in Australia and pursuing passions, I had casually mentioned our anniversary. Without fanfare, the team surprised us with an anniversary pastry: coffee cubes and tiramisu-like mousse layered within a long, delicate shell.

I enjoyed it with the final pairing: Jackfruit and Coconut Sugar Pandan mocktail.

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When we left, the August team thanked us warmly and gifted us boxes of cookies. I remember stepping back into the Jakarta night air—content, full, slightly euphoric—as we took an Uber home.

Later, I reflected on the meal, the experience, and everything August represented. I can only say that I was deeply impressed. Yes, it was expensive—even by Australian standards—but it was unlike any fine dining experience I had ever had. Every dish was thoughtful, expressive, and meticulously executed, wrapped in a level of hospitality that felt unmistakably Indonesian.

It was a flawless experience. The fine-dining experience at August Restaurant is wholeheartedly recommended.

And perhaps, instead of swearing off fine dining entirely, I will simply swear off fine dining outside of Asia.

August: Sequis Tower - Ground Floor #03-02, Jl. Jenderal Sudirman No.Kav. 71, Jakarta, Daerah Khusus Ibukota Jakarta 12190, Indonesia

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