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What started out as a private kitchen in a small apartment during the pandemic has since morphed into one of Jakarta’s most <a href="https://destinasian.com/editorial/five-innovative-jakarta-restaurants">recognized fine-dining spots</a>. <a href="https://www.augustjakarta.com/?DestinAsian">August</a> is undoubtedly a passion project for hospitality industry veteran Budi Cahyadi and chef Hans Christian, who struck out on his own following a three-year spell at the Fairmont hotel after stints in Chicago and upstate New York. Its inventive dishes reflect both the culinary richness of their homeland and their lived experiences abroad. Notably, chef Hans utilizes French techniques without toning down the punchy, full-bodied flavors Indonesia is known for. About 80 percent of the ingredients here are sourced locally, whether that’s ruby snapper from Lombok and West Java–grown vegetables or Natuna Sea octopus and andaliman pepper in a smoky corn laksa sauce.
A standout dessert course of oversize bonbons nods to the ubiquitous boxed tea drinks sold by Indonesia’s Teh Kotak brand: ex-<a href="https://destinasian.com/bali-dining-ubud-room4dessert" target="_blank" rel="noopener">Room4Dessert</a> pastry chef Ardika Dwitama Tjandra has encased a milk tea filling (made with black tea leaves from three Javanese heritage brands) in an ultra-thin cocoa butter shell. <a href="https://www.augustjakarta.com/?DestinAsian">August</a> is no stranger to regional Asia-based gourmands: the restaurant usually hosts a 50/50 mix of Indonesian diners and expats or out-of-towners on any given night. Go for the full 16-course Chef’s Journey menu, which expresses the influence of “Indonesia’s culture and terroir, people and community” through its use of spices, layered notes and textures, and subtle sweetness. —James Louie
<a href="https://www.augustjakarta.com/?DestinAsian">augustjakarta.com</a> 
+62 877 3800 0808 
<a href="https://goo.gl/maps/kc3yTHbvKfDeMnTx6">G/F #03-02, Sequis Tower, SCBD, Jakarta, Indonesia</a>

Lamb Loin with Green Curry; Chef Hans Christian and F&B professional Budi Cahyadi.

August: Passion Project

Jakarta Dining