Known for its intense flavours, Indonesian cuisine has garnered quite the attention recently, with notable dining establishments opening doors for gastronomers to delight in the tastes of the nation’s home cookings. And to add another appetising addition to the buzzing, polished Indonesian restaurant scene is Sangsaka with its team of highly-talented culinary professionals. Sangsaka, a term used to refer to the Indonesian national flag, is definitely a treat especially for those hungry for well-prepared food with flavour combinations that don’t disappoint. Run by Kieran Morland, the chef who also runs the kitchen at the successful Indonesian Merah Putih restaurant, the dishes at Sangsaka take Indonesian cuisine to a new height.
Kieran uses a wide range of woods and charcoal to create unique dishes mimicking the distinct flavours from around the archipelago. The restaurant’s Puyuh as an example, is Kieran’s exciting creation that combines charcoal-grilled quail with corn and the Balinese jukut undis. Among other mouth-watering items from Sangsaka’s menu are the Jamur (wood roast mushrooms, egg, tabia) and Lidah (veal tongue, peanut, cilok, fern tips), two of the favourites of the restaurant’s growing number of satisfied diners.