What are the striking differences between working in a hotel restaurant and a stand alone restaurant?
Restaurant has more flexible rules than hotel. Hotel guests are likely to eat outside. People go to restaurant for one purpose, to eat.
Therefore, working in restaurant is more challenging. Also I have a dream to build my own restaurant.
That’s why, my “underlying” purpose to join Cafe Batavia is to learn closely how to run a restaurant. I learn so many things here.
According to a source, your specialization is modern French. But now you dedicate yourself more on Indonesian food. Why the change?
It is not that drastic.
Modern French is my foundation to innovate on traditional dishes. I have a goal to introduce Indonesian food to people from overseas in a modern platting.
If I continue to work on french dishes, people won’t like them because I dont have white complexion and blue eyes (laugh).
Why would Indonesian chef cook other people’s food?
What is the obligatory food here for first-starters?
We have a signature dish called Bistik Lidah Harmonie (beef tongue steak).
It is a lovechild food of Dutch-Indonesian.
The Dutch element is on the potato krokketen, while Indonesian part is on the spicy sauce.
