1945
Editorial
At that time a dining style called rijstafel (rice table) was developed to showcase the unique flavours of the archipelago. It involved small portions being served around a central pyramid of rice in order to allow diners to sample the spices, textures and flavours of the local cuisine. When Indonesia became independent in 1945 many things changed but rijstafel remained popular.
Now Pyrmont restaurant 1945 Dutch East Indies Cuisine is paying homage to this style of dining with an authentic menu and a dining room peppered with period pieces. Awash with golden tones, wooden furniture, vintage paintings, chandeliers and old-world relics; the menus follow suit, resembling wooden doors which you'll need to open to make your selection.
You can opt for a pre-designed rijstafel set or create one yourself from an a la carte section. If you take the latter option, try ajam panggang ketjap (grilled sweet and spicy chicken) or ajam manis katjang mede - a popular dish of deep-fried marinated chicken wings in caramelised cashew sauce. Seafood fiends shouldn't miss the kerang saoes Padang (black mussels stir-fried in chilli sauce and kaffir lime leaves) although it packs some heat. Babi ketjap, a traditional rijstafel dish of stewed pork belly in sweet star anise and cinnamon sauce, is also worthy of a taste.
To cap off an authentic experience, order a condiment like the tongue-scorching sambal trassi, the more forgiving sambal ketjap or the mild tempe teri katjang goreng and treat your palate with a range of traditional sweet Indonesian drinks, teas or a drop of organic wine.
Agnes Gajewska, July 2010
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