Exclusive Interview: Meet Chef Andrea Peresthu, Architect-Turned-Chef Behind the Hip Warteg-Inspired Eatery ‘Biang Keladi'

Friday, 28 January 2022 | 06:50 WIB
  • From an architect to a chef-restaurateur, Chef Andrea Peresthu talked about his career change.
    From an architect to a chef-restaurateur, Chef Andrea Peresthu talked about his career change.

    “The concept of Biang Keladi had been set up two years ago, but we opened it just recently," said Andrea Peresthu.

    A Simple Guy Who Loves to Eat and Cook

    Located in the Pacific Place mall, Biang Keladi reminisces iconic warteg-style element: showcasing an array of pre-made side dishes in a glass display for guests to choose. The retro touch of the green-red pallet creates a bold statement, catching eyes of every passerby.

    The menu is rather hard to categorize; while some foods stick to its warteg identity— mixed rice, variants of soto — Biang Keladi also highlights non-Javanese foods on its à la carte menu.

    Biang Keladi's mie pok wagyu halal features soul-warming veggies soup with wagyu beef cut.
    Biang Keladi's mie pok wagyu halal features soul-warming veggies soup with wagyu beef cut.

    Read also: Exclusive Interview with Chef Herry Nugraha of Asia Restaurant of the Ritz Calton, Mega Kuningan: It is a Matter of Presentation and Quality

    You won’t see Singaporean mee pok and even Padangnese rendang are served in any warteg-inspired eatery. What even more surprising, though, is the use of Wagyu beef in several meaty dishes.

    When asked how he curated the menu, Andrea Peresthu replied, "I only put my favorite foods on the menu. I'm not a culinary expert or anything, simply a guy who loves cooking and eating.

    After all, Biang Keladi was built upon two things Andrea did the best: cooking and eating.

    Full video:

    Sera B
    David Togatorop
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