Indonesia has what may be the world’s least known great cuisine, with over 5,000 named dishes among more than 300 ethnic groups. But because not many Indonesians have settled here, it is not well known in America. The version that is usually available is heavily influenced by centuries of Dutch occupation and is served mainly to foreigners.
Now the Pacific Food & Beverage Museum gives diners a rare chance to experience regional Indonesian cooking at Wallflower, a Los Angeles restaurant that has garnered critical acclaim for its modern and cosmopolitan take on the cuisine. So join us when Chef Harryson Tobing serves dishes common in his village near Lake Toba in Northern Sumatra. Tobing will also explain some of the area’s unique culinary traditions, including the occasions when it is most polite to enter someone’s home balancing a bag of rice on your head.
- Naniura of Kampachi – Marinated fish, the Indonesian equivalent of ceviche
- Lontong Sayur Medan – Curried rice cakes in a light soup
- Arsik of Branzino – Fish cooked with torch ginger fruit, peppers, and vegetables
Main courses (served family style)
- Babi Panggang Toba & Karo – Roasted and grilled spiced pork with sauces
- Sup – A simple bone broth to accompany the roast pork
- Sambal Tombur – Tobanese chili paste using rare Andaliman peppers
- Sayur Daun Ubi Tumbuk – Stewed cassava leaves, spices, and coconut milk
- Cincang Daun Ubi – Cassava leaves with vegetables and banana blossoms
- Ayam Gota – Chicken cooked in a spicy sauce thickened with blood
- Sambal Teri Tempe & Pete – Sator beans, dried baby anchovies, chili, and tempeh
- Nasi Putih – Steamed aromatic rice
- Teh Manis Dingin – Indonesian sweet iced tea
- Bandrek – A hot ginger, cinnamon, and spice drink
Dinner is $55 for all National Food & Beverage Foundation (NatFAB) and Culinary Historians of Southern California members, or $65 for non-members, and includes tax and gratuity. Wine pairings or a sampling of cocktails that complement this cuisine are available for an additional $25, to be paid at the restaurant. Space is strictly limited, and reservations are required. NatFAB membership is available to all at natfab.org/membership.
ll sales are final. Because our host restaurants require non-refundable deposits and reliable guest counts, we cannot issue refunds on our curated dinners. We regret any inconvenience this may present and appreciate your understanding.
For questions about the dinner and ticketing, please call 323-813-1730.
A portion of all proceeds support NatFAB, home of PacFAB, The Museum of the American Cocktail, and Southern Food & Beverage Museum.