epicure Indonesia – July 2019

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such as Lara Djonggrang, Plataran Dharmawangsa and 1945 at
Fairmont Jakarta, offers diners the chance to taste different types
of sambal in one seating.
Named after a mythic Javanese princess who requested a
suitor to build her 1,000 temples in one day, Lara Djonggrang
is a doyenne of imperial Indonesian cuisine. Housed in a Dutch
mansion and furnished with museum-worthy artworks and
artefacts, the menu is inspired by the journeys taken by King
Hayam Wuruk of Majapahit Kingdom in the 14th century. The
great king was known to be fond of expeditions to the coastal
ports of Java, centres of the archipelago’s trading posts during
the ancient time.
Dining on the long wooden table and sitting on a carved red
chair, a waiter in Javanese traditional attire serves me a selection
of sambals for tasting. With a bowl of crackers and a tall glass
of water, I start my chilli eating challenge from the mild one
(Sundanese’s Sambal Kemangi is more aromatic than spicy with
its use of lemon basil with chilli) to spicy (Sambal Petis, East Java’s
favourite dipping sauce, is pungent with a hint of shrimp paste).
Semarang’s Sambal Belimbing Wuluh is sour as it uses carambola
(starfruit) in its mixture and together with Manadonese’s beloved
smoked garfish Sambal Roa, makes for two of the spiciest sambals
on the menu. Those are just four out of a mind-boggling selection
of 21 sambals available at Lara Djonggrang.

A trip to Plataran Dharmawangsa is akin to visiting a

refined royal Javanese family compound with its 150-year-old

wooden joglo house, charming glass-roofed conservatory and

immaculate garden complete with tall trees. I opt to sit in the

Lara Djonggrang

Lara Djonggrang’s signature

Sambal Festival