Believe the hype: AMKC Atelier has caught the attention of Jakarta’s movers and shakers to become the hot new favourite in the city’s dining scene. Helmed by chef couple and restaurateur Andhika Maxi and Karen Carlotta, the casual upscale eatery has been the talk of the town since opening its doors in February. Maxi and Carlotta had been serving private dining parties since 2009 before finally setting roots to open their namesake brand.
Their reputation certainly speaks volumes as AMKC Atelier is always buzzing. During the lunch hour rush on a Thursday, the tables were filled with power lunching professionals, ladies who lunch, and a few couples catching up over their break. Inside, the restaurant’s stylish set-up is the epitome of on-trend: the decor a minimalist vision in white and light neutrals. The modern dining room, featuring chic black seating, marbled walls, rose gold accents, and blonde wooden floors, is the picture perfect setting for capturing Instagram snaps, all the way down to the ivory table tops. The sleek backdrop also allows food to take centre stage.
Maxi brings a local, Indonesian twist to French inspired dishes. One of the restaurant’s winners include their perfectly executed black truffle choux: six delightful (and addictive) little pastry puffs – crisp on the outside and stuffed with an earthy mushroom cream – presented artfully in a green nest. We could really pop these in the mouth by the dozens! Another favourite is their sea urchin angel hair and ground pork crackling dish. Sweet, velvety sea urchin melts onto the tongue with each mouthful, while the brilliant addition of savory pork crackling adds a fantastic texture to the pasta. Also on the menu are the usual suspects such as the elevated nasi goreng (fried rice), AMKC Atelier ‘s rendition with black angus beef, still a staple in any Jakarta bistro.
Meanwhile, pastry chef extraordinaire Karen Carlotta’s domain are the desserts, where she shines by whipping up cakes inspired by popular Indonesian sweets like martabak, pisang ijo, and es teler. It shouldn’t work, but it does. Chef Carlotta especially nailed the es teler cake, with its fragrant pandan sponge topped off with all the trimmings of avocado, coconut and jackfruit, just like the original icy dessert drink.
No official word on how often AMKC will switch up its menu, but even the desserts alone warrant a repeat visit. Reservations are a must on the weekend, or join the ranks of last-minute diners congregating at the entrance hoping to get a spot on the long waitlist.
AMKC Atelier, Plaza Indonesia, Ground Floor. p. +62 21 2992 4357. Follow @amkcatelier on Instagram.