Immerse Yourself in a Truly Gastronomic & Exotic Indonesian Culinary Experience at Krakatoa Cuisine is the first Culinary Experience I chose to revive my Wok Star Supper Club after a hiatus of six years! And just in time to celebrate AAPI Heritage Month (Asian American Pacific Islander).
It’s exactly the kind of community event to gather people together for an unforgettable evening of exotic Indonesian flavors and camaraderie. The Special 4-course set menu was lovingly designed exclusively for this event.
Fun Collaborating
It’s been so much fun collaborating with Chef Abe & John. Like discussing how two delicious appetizers, Bala Bala & Urap can be presented in one course or adjusting pumpkin soup or how everyone will get your own personal Rijsttafel, in the middle of the night. They will be savored the authentic Indonesian way—on leaves and eaten with hands. There’s yet another surprise they’ve got in store for you but I’m going to spill it cause too good not to – Indonesian Mojito with basil & kaffir! And non-alcoholic version for people like me, thanks Chef Abe & John.
Special 4 Course Set MENU…
Appetizer: Kolak Labu: pumpkin soup with coconut milk, flavored with fresh pandan leaf and vanilla.
Second Course, served together on a Cabbage Leaf: Bala-Bala: Crispy vegetable fritters. Urap: A medley of seasonal vegetables with Chef Abe’s bumbu kuning seasoning with highlights of turmeric and coriander combined with fresh grated coconut as a dressing. Accompanied with Krupuk (crackers) and sambal sauce (optional).
Main: Nasi Campur – A stunning presentation on banana leaf: your own personal rijstaffel (Dutch for rice table). This main attraction will be a beautiful combination of Opor Sapi (beef), Ayam Balado (Indonesian Jerk Chicken), Udang Kecap (Indonesian Sweet Soy Shrimp) with turmeric rice and salad.
Dessert: Cendol – a popular Southeast Asian dessert drink, originated in Indonesia but also commonly found in Malaysia and other neighboring countries. It’s made with rice or sago flour mixed with pandan leaf extract to give it a green color & flavor. Cendol is served with coconut milk, coconut sugar syrup, jack fruit and ice.
Decor
As you enter Krakatoa Cuisine, you’ll feel the warmth of this small Indonesian café, decorated with vibrant masks, puppets, photos, and memorabilia from Chef Abe’s Indonesian journeys. He always says, “if in the cooking process it took me back to a childhood memory then it was perfect.”
About Krakatoa…
This is not just a sit down dinner, Chef Abe & John are wonderful hosts with a great sense of humor and they love to make sure you have a good time. You’ll be treated to Chef Abe telling us about each dish, yay and hear his stories about Indonesia.
Krakatoa Cuisine made its debut in South Florida at Yellow Green Market in Hollywood in 2014. Following an overwhelmingly positive reception, they expanded to Hollywood Boulevard’s restaurant row. Offering a deeply personal and authentic culinary experience, Krakatoa Cuisine celebrates the rich flavors of Indonesia.
Chef Abe Moiz grew up in Nusa Tenggara, Indonesia and co-manages Krakatoa Cuisine alongside his partner, John. They also conduct cooking classes, showcasing Chef Abe’s latest creation: bottled Indonesian sauces that transform everyday dishes to exotic delights. I’ve tried several of them and can confirm his Creamy Nutmeg Guanjillo definitely transformed my tofu puffs, just like that. It saves you having to pound those spices and get the flavors balanced. Alright, that will be another post to show how I used several of Chef Abe’s sauces. Yay, these bottled sauces will be available for purchase at the restaurant!
Indonesian Flavors?
To give you an idea about Indonesian flavors…I am familiar with names of dishes like Nasi (rice) or Cendol! My mom was born in Singapore and I noticed many of Chef Abe’s Indonesian ingredients are ingredients my mom used like galangal, nutmeg, turmeric! I remember my mom could speak to the Indonesian wait staff in Hong Kong and understand each other. There were hardly any Malaysian restaurants except for Banana Leaf in those days, so Indonesian food was the closest thing.
Cendol was my family’s favorite drink and we are ending our dinner with this as a dessert because it has jack fruit and coconut milk. The best part about Cendol are the green sago jelly droplets. The droplets are similar to boba that everyone adores except these are FRESHLY made. My mom taught us to roll long strips of green sago and cut them into diamond shapes by hand. Oh yes, Asian food is very time consuming. People don’t realize how much work goes into every small thing.
Reservations & Prepay
PLEASE specify VEGAN or VEGETARIAN and who you want to sit with in Special Request box, marked in red below. It will help Krakatoa accommodate your requests. Spice levels will not be an issue, they will provide spicy dips on the side.
Don’t miss the opportunity for this culinary adventure filled with Chef Abe’s favorite dishes and exceptional flavors. Reserve your seat TODAY and savor the magic of Indonesian cuisine with us!
Fantastic deal, 4-course Culinary Experience + Indonesian Mojito
$65 INCLUDES tax and tip https://www.krakatoacuisine.com/reservations-wok-star-supper-club
More about Wok Star Supper Club
My popular Wok Star Supper Club gatherings is a series of events held throughout the year in South Florida. These events are focused on celebrating Asian culture and cuisine and supports mostly chef-owned restaurants, while introducing attendees to good Asian-inspired food. So far, I’ve produced 9 of these Wok Star Supper Club gatherings, from Hakkasan to the last one with Cake Thai at Gaijin Izakaya in 2018. My vision is to produce these Wok Star Supper Club gatherings on a monthly basis and may expand beyond Asian? Chime in the comments below what kind of cuisines you’d enjoy? I’m thinking of Asian fusion like Cuban Asian, Peruvian Japanese (Nikkei), you get the flow!
