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Warm teak paneling, live plants, and candles crowd a close-quartered bar and a dining room that runs just as loud in SoHo. This is a high-energy Indonesian restaurant where the chef pulls from French technique too, landing somewhere genuinely its own. The menu moves through satays and seafood-forward small plates into boldly spiced mains, with cocktails calibrated to keep the whole party going.
The awards strongest first
- The New York Times 2019 · 2 stars, Critic's Pick · Restaurant Review
- Michelin Guide Selected Restaurant
One number, weighted & current 70
How we scoreThe dishes from the writeups
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Escargot rendang
“Escargot rendang with garlic-herb butter is a delight with batons of toasted brioche.”
Michelin Guide -
Lobster noodles
“Lobster noodles with black pepper butter hit a notch higher on the boldness scale, while the charred chicken lombok is comfort on a platter.”
Michelin Guide -
Charred chicken lombok
“Lobster noodles with black pepper butter hit a notch higher on the boldness scale, while the charred chicken lombok is comfort on a platter.”
Michelin Guide
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