Flavor will always be my first priority for food. Therefore, I have never reduced any spices or other ingredients on my food. For a warteg food plating, the one thing that should be reduced is perhaps the portion (laugh).
What are the the most difficult warteg foods to be made into in artful plating?
Any food with generous broth like soup and soto. Both require an extra creativity, but gives limited results. The only thing I do to makeup soup is by adding colorful garnishes, or using unique bowls.
Aesthetic presentation of warteg food can dignify their classes and make them potential to be exported to international market.
I agree. I had an exhibition recently in Ubud, Bali, and many foreign tourists showed their appreciations to warteg foods. It turns out that many foreign tourists are intrigued by warteg foods when they visit Indonesia, but they are too afraid to try.
That's why, presenting warteg food in more modern ways make them look familiar to tourists. I really hope many chefs overseas will present warteg foods during their works so that warteg food will be more popular overseas.
Tells us, what is your favorite warteg food?
Everything, definitely. You have no idea (laugh).