Veuve Clicquot free-flow brunch

I was super excited to be invited by Veuve Clicquot to a place I've been hearing good things about.

Having stopped by for I Love You So Coffee a few times — LOVE their balanced mix of Indonesian antiques with metal frame structures, and of course, chilling on their oh-so-cozy lounge sofas — Potato Head Hong Kong is also home to KAUM that I've just been dying to try.

The place pays tribute to the ethnic, traditional crafts of the Indonesian archipelago by engaging their small-scale producers to create a culture-rich space. The bespoke wooden ceiling panels were hand-painted by Toraja tribe artisans in South Sulawesi; cushions and chair covers feature textiles from North Sumatra, hand-woven by the Batak tribe; even the teak furniture was hand-crafted. ​The hanging plant boxes by Sou Fujimoto and wooden furniture gave the place an ease.

I headed in through the blue curtains, to find an intimate space with open kitchen and wooden communal tables, echoing the name of the restaurant, meaning “clan” or “tribe” in Indonesian. 

The menu at Kaum showcase flavours that reflect Indonesia’s heritage by featuring exotic ingredients, giving the distinctive and authentic flavours of Indonesia’s tribal communities.

Small Plates (left to right)

Gulai Udang Aceh
- A flavourful curry with spices, curry leaves & tiger prawn tails.

Gado Gado Kaum
- Assorted vegetables tossed in a white cashew & peanut dressing, served with free-range egg, tempeh & garlic crackers. I want that dressing in all my salads!!!

Gohu Ikan Tuna
​- A rather light and refreshing dish with diced marinated fresh tuna mixed with coconut oil, lime, chilli & green apple, served with rocket leaves, crunchy rice crackers, and toasted kenari nuts that gave it more texture,

(Furthest back and front)

Ayam Kampung Berantakan
- Pan-fried free-range chicken topped with crispy garlic slivers, fried curry leaves, shredded oyster mushrooms, red chilli & toasted toasted coconut flakes. MY FAV.
​
Batagor 
- Javanese fried prawn & mackerel dumplings served with roasted cashew nut sauce, scallions & fresh coriander

Mains
We were all really full by then cause we thought the small plates are all we are getting. BIG mistake. 
​
Nasi Goreng Udang - Fried rice with fresh prawns, specialty Bangka shrimp paste, basil leaves & red chilli paste
Tumis Keciwis - Wok-fried baby cabbage with garlic & fermented bean paste 
Babi Guling - Roasted boneless quarter baby pig marinated with Balinese style spices (not pictured)

Dessert
Lapis Surabaya
- Layered butter cake with pineapple preserve, lemon curd, burnt pineapple & mango ice cream

Tip: Don't forget to ask for the hidden drinks room while you're at it!
$395 per head (which is really good for value given the portions)
$195 for Free Flow

KUAM 
Potato Head Hong Kong,
G/F 100 Third Street,
​Sai Ying Pun
Tel: 2858 6066

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