It turns out that Chef Freddy, executive chef of Santika Premiere Hayam Wuruk, interpretes fushion food through this dish by changing carp with salmon.
That’s why, it is named “Pepes Ikan Salmon”.
For years, I avoided pepes ikan.
I loved the succulent taste and prime meat of carp, but I was terrified of getting fish bones would heavily injure my tongue.
Pepes Ikan Salmon is an elevated take on local perennial dish, but with zero bones and less salt.
Even only in one bite, it has become my comfort food.
Another signature redintion by Chef Freddy is Nasi Goreng Kampung (Kampong Fried Rice), a huge plate of fried rice with various side dishes such as fried chicken, fried shrimp, and topped with sunny-side up egg.
Fried rice by local street vendors often have rough texture (which locals called “nasi pera”).
However, Chef Freddy’s interpretation of fried rice is more tender, while still faithful with the original taste.
I left 22 Sky Lounge full to the brim of deliciousness as I walked out like a pregnant penguin.
This little corner of Santika Premiere Hayam Wuruk won my heart and of course it won my stomach.
