• Faye Bradley

Contemporary Indonesian Cuisine at the Trendy Potato Head

Finding authentic Indonesian cuisine in Hong Kong can be difficult in an environment bombarded with either really expensive or unreliable, cheap options—we’ve found the middle ground trendy hotspot for it: Potato Head. For those familiar with the Balinese flagship, they would know that the restaurant and bar is known for its upbeat atmosphere and tasty menu. We stopped by the Sai Ying Pun hideaway for a three-course Indonesian meal to see what the fuss was about.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

Location


The Sai Ying Pun neighbourhood has been a cool hangout spot since its convenient MTR station opening a couple of years ago, with many restaurants and bars jumping on board the location opportunity. Situated on 100 Third Street, the 750 square metre space is not restrained in rooms and possibilities—with quirky ideas like the “secret room” which is a discrete audiophile Music Room hosting renowned live djs and occasional parties and events.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

Designed by Sou Fujimoto, Potato Head Hong Kong offers a retail space decorated with artisan pieces and dressed in a modern tropical theme of wooden interiors and symmetrically-perfect proportions from the bar to the long dining tables.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

Indonesian Flavours


Plenty of visitors come by to try the Island cocktails and fruity punches but the food menu is just as worth the hype. The Kaum menu at Potato Head is inspired by the ancient rice terraces and untouched coastlines of natural Indonesia for a culinary journey focusing on spices from the motherland including ginger, coconut, lime, chillies and exotic palm sugar. For a dose of Indonesian cuisine, we tried the Valentine’s Day set menu which included dishes from the main menu, and a specially-curated cocktail for a romantic flair.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

We started with the Asinan Sayur Daging (Chef’s Inspiration) which was a dish composed of sliced grilled Wagyu beef with vegetable salad and spicy and sour dressing.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

Next, we tried the Ikan Bakar Pesisir from Bali which was a grilled barramundi fillet marinated in tamarind water and turmeric paste, served with shallot, lemongrass, red bird’s eye chili and coconut oil salsa.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

For dessert, we had the Onde-Onde, made from steamed glutinous rice balls filled with shredded coconut and palm sugar, coated in hot coconut cream.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

Overview


Our experience at Potato Head was relaxed, the vibe of the bar and restaurant gives an immediate trendy, upscale feeling—but well priced. The previous times I’ve visited the bar for the Music Room so I would suggest this is a must-go for first timers to settle into the wood-panelled sound room with a cocktail in hand.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

The food was fresh and authentic—sprinkled with the right spices and flavours for a kick of Indonesian cuisine.

potato head

Image courtesy of Mr Ping | Cha Siu Papers

potatohead.co/hong-kong | 100 Third St, Sai Ying Pun, Hong Kong | +852 2858 6066 Insta: @potatoheadhk | Facebook: @potatoheadhk