‘It’s the first Molecular Gastronomy in Indonesia, one of a one of a kind experience!’ Our friend went on to boast loudly about Namaaz Dining, a so-called 17-course restaurant hidden away in South Jakarta.

We thought to ourselves, what on earth is ‘Molecular Gastronomy?’ It turns out that it is a new style of cooking whereby chefs explore different culinary prospects by using science; essentially turning their kitchen into a science lab. Think Heston Blumenthal of The Fat Duck and Ferran Adrià of El Bulli.

Intrigued, we visited the very simple website and discovered more of a private eatery rather than a fine dining restaurant, only seats 8 people a night.

The restaurant itself bared no signs and people around the area seemed entirely unaware of it when asked. A narrow staircase lead us up to Namaaz, which we can now describe as a small eatery and kitchen big enough to fit 4 to 5 tables, and small enough to be someone’s bedroom.

The one and only server greeted us kindly and sat us down, giving us a brief of what to experience in the next exciting 4 hours of our lives.

After the remaining customers arrived, what looked like a plant pot filled with dirt arrived. ‘Eat!’ the server ordered politely. We hesitantly took a spoonful and an exquisite mixture of flavors bursts in our mouth although we could not quite grasp the taste of what it was. ‘Guess’ said the waiter. We blurted some random dish and of course were deemed wrong. The first dish was a traditional tahu oncom (soya based food).

Presented on a large plate was a small bite of shrimp lightly bathed in chili sauce placed behind a stone. Dish no. 4 is aptly named udang di balik batu (shrimp behind the stone, actually an Indonesian proverb meant there is a hidden motive behind an act). We tried the grey hue stone that turned out to be potato that took 3 – 6 hours to cook.

Each dish came out with an excitement factor. Each held multiple meanings and came with a lot of detailed thought, long preparation time, creativity, and effort. Dish after dish, guess after guess, taste after taste, everything was absolutely enjoyable. What seemed as something turned out to be another.

Plate No. 12, a pink bath soap along with some foam, which was cleverly named as pencuci mulut a.k.a dessert but its literal meaning is “mouth wash’ turned out to be white chocolate and vanilla mint foam.

Most girls on the tables laid eyes on the gorgeous young Chef Andrian who dressed in a T-shirt, jeans, beanie, and an apron labeled I kiss better than I cook, hoping to be able to verify the statement on his apron.

Keeping his cool, Chef Andrian whipped out what appeared to be cream and dipped it into a liquid. Calling each customer up, one by one we took a taste of his creation. Smoke rushed out of our mouths and filled the room, hence the name of dish no. 15, dragon breath.

The Grand Finale eventually appeared. On first impression there seemed to be nothing special. It looked much too normal for this restaurant. The lights then went off and there it is – dish no. 17, one that you have to try yourself to relish.

The lights lit up and all 8 of us stood up clapping in trance and amazement. This chef deserved a standing ovation. What a pleasurable and satisfying experience!

When asked where he studied culinary, this musician turned chef simply replied: ‘I learnt it myself through reading books, lots of experiments, travel and research. It’s my passion.’

All dishes at Namaaz are strictly Indonesian. The Chef, who uses a multitude of advanced scientific techniques to produce teasing variations on traditional dishes and wacky new food pairings, does not plan on changing this. ‘I want to bring out local dishes from around Indonesia and play around with it. My dream is to bring Indonesian food to an international level’ he states.

The Namaaz Menu and experience will change every six months. As if this wasn’t exciting enough, Chef Andrian added ‘I want to make the next menu more exciting, more surprises’. He added that the next season will be more theatrical with a menu that would include a balloon, sucking, and singing. Whatever is in store, we guarantee Chef Andrian will not fail to impress yet again.

Chef Andrian’s passion, creativity, and his goal of promoting Indonesian food at an International level are truly inspirational. He definitely has our vote for the first Indonesian Michelin Star Chef. Heston, watch out.

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Images: Omar Niode Foundation