À TABLE!

​Sal:mender Magazine presents À Table!, an intimate dining experience exploring food as a vessel for cultural memory.

​Lovingly prepared by Meja Makan and Chef Jen , À Table! brings together Cameroonian and Indonesian cuisine, exploring the parallels between two food cultures through traditional methods of cooking, preservation and presentation, using leaves as both a means of preparation and a way of bringing food to the table.

​Through an interactive dining experience and immersive storytelling, we invite you to take part in the care, craftsmanship and stories held within each dish.

​MENU

​Drinks

​Es Teh Sereh (lemongrass iced tea)

​Foléré (hibiscus flowers, pineapple, and ginger)

​Entrée

​Koki + plantain (black-eyed beans pudding + boiled plantain)

​Egusi pudding + bobolo (ground melon egusi seeds pudding made with eggs, beef, smoked fish and crayfish + fermented cassava in plantain leaves)

​Mains

​Nasi Bakar Ayam Kemangi + Teri (anchovies infused rice, with slow cooked shredded chicken in banana leaf)

​Nasi Bakar Jamur + Pepes Tahu (spiced mushrooms rice + steamed ground spiced tofu in banana leaf)

​Dessert

​Puff Puff + Pandan Ice Cream (sweet fried dough ball)