Fans of Indonesian flavors, rejoice. Akasya, a household name in premium catering that has catered weddings of heads of state to celebrities, finally launched its first restaurant in a 7 floor building in SCBD are.
Upon entering, you will be greeted with hundreds of pinwheels, the restaurant’s celebrated symbol, spinning merrily on the walls of the restaurant. Then elements of Indonesian décor become more apparent, from the batik motifs to the restaurant’s iconic bird cage hanging from the ceiling. The large windows expose a sweeping view of the surrounding buildings at night.
For its complexity and wide spectrum of choice, Indonesian food is almost impossible to put into one category. Kila-Kila’s approach to Indonesian food is both refreshing and truly grounded to its roots. One look at Kila-Kila’s seemingly simple menu, it is obvious there’s authenticity and real understanding of the archipelago’s bursts of flavors.
Most of the selection are staples that even ‘beginners’ of Indonesian food will be familiar with like the Sop Buntut, Tumis Kangkung, Pecel Madiun, Nasi Campur Bali, and Nasi Goreng Kambing, and Bakmi Goreng Jawa. But there are also slight twists here and there, like the Sate wagyu Kila Kila, Singgang Lidah, or the ‘Teh Kudus’ Ice Cream.
Do try their the Ayam Bakar Kalio, a Padang style grilled chicken thighs, and the Pindang Iga Sapi, a traditional sweet and sour short rib soup from South Sumatra. But my favourite was the Gurame Acar Kuning, crispy fresh water gourami fish doused with the addictive sweet and sour ‘acar kuning’ sauce. Perfect with the almost obligatory white rice, or the healthier nasi merah (steamed red rice) if you’d prefer.
The Acehnese Udang Gule Asem was a hit too; the succulent king prawn is a great match with the coconut milk yellow broth that will make you want to sip the bowl dry. From the Sulawesi region, I was served with the iconic sautéed Tumis Bunga Pepaya flower with the shredded smoky Cakalang fish.
For desserts, it gets more playful by the item. I love the aforementioned ‘Teh Kudus’ Ice cream that highlights the lovely taste of Kudus tea, a fresh take of the overly exposed green tea everything.
Anyone growing up in the 80s-90s will be delighted of ‘Marie Regal’ ice cream, a menu honoring the legendary yet slightly forgotten brand of milk biscuit. But if you have room for a lot more, the Better Than Kiss, a brioche French toast served with vanilla ice cream and caramel sauce.
Come to Kila Kila and fall in love with Indonesian flavors, all over again!
WEEKDAY 11.00 – 14:30 ; 18: 00 – 23.00
WEEKEND 11.00 – 14:30 ; 18: 00 – 00.00
The a la carte menu is available daily from 11am to 2:30pm for lunch and 6pm to 10:30pm for dinner.