Newly opened Kaum at Potato Head in Sai Ying Pun – authentic Indonesian cuisine

An intimate space with open kitchen and communal wood tables, restaurant aims to serve Indonesian dishes as they’re eaten at home to Hong Kong diners

PUBLISHED : Thursday, 16 June, 2016, 12:02pm
UPDATED : Thursday, 16 June, 2016, 4:54pm

Potato Head Hong Kong in Sai Ying Pun is, as hipsters will tell you, the “newest hot spot” for the uber cool. The 8,000 sq ft space includes a small lifestyle store, a mini takeaway coffee shop, lounge and bar area, dining room, with plans for a music room and private dining space. It also houses Kaum, which serves authentic Indonesian cuisine at very reasonable prices.

Large groups of diners can sit at communal tables, while couples can sit at the bar and watch chefs prepare the dishes in the open kitchen. For those unfamiliar with Indonesian food, the staff are available to explain the dishes and answer questions.

NOTE: this story was updated on June 16 to reflect changes in prices since our reporter visited Kaum. The prices quoted below are the new ones.

Sambals, available at HK$22 each or HK$80 for four, are fiery and complex, and a good accompaniment to rice. If you find them too spicy, have a cooling mango-honey lassi or two.

A bit of respite from the heat can be found with a refreshing dish of gohu ikan tuna (HK$90) – three slices of marinated raw tuna with coconut oil, calamansi, pomelo and toasted nuts.

Gado gado (HK$80) features raw and blanched vegetables such as string beans, cucumbers, salad leaves, bean sprouts, potatoes and tofu mixed in a gently spicy white peanut dressing topped with boiled egg, tempeh and garlic crackers. We liked this dish for its combination of vegetables, and the depth of flavours.

We also liked the wok-fried clams (HK$60) with shallots, garlic, red chilli and lime juice. It’s a nice portion for two, and the slightly spicy sauce is delicious, mixed with the delicate sweetness of the clams.

We wanted to try the charcoal-grilled pork belly satay (HK$140), but they had sold out by early evening. Instead, we went for nasi goreng bebek dengan jamur (HK$118) – fried rice with bits of duck, assorted mushrooms and chillies. This was a hearty portion – enough for three or four, and although there were only a few pieces of duck in it, we enjoyed the blend of flavours and textures.

For dessert, we had bubur kampiun (HK$68). It’s a thick soupy mixture of sweet potato dumplings, mung beans and coconut custard, with glutinous rice that’s cooked in bamboo for several hours. It was a perfect way to end the meal.

Kaum, Potato Head Hong Kong, 100 Third Street, Sai Ying Pun, tel: 2858 6066