Rasa dari Tanah Ibu / The Taste of our Motherland

“Rasa dari Tanah Ibu” is created as an invitation to return to the origins of flavor  to the spice, the soil, and the stories that shape Indonesia’s culinary soul. Every element of this dinner is rooted in memory: the warmth of Javanese kitchens, the bright fire of Manado spice, the quiet charm of village cooking, and the comfort of dishes passed down for generations. 

We do this because Indonesian food is more than taste it is identity. It is how families remember where they come from, how traditions stay alive, and how culture travels from one generation to the next. In this experience, each dish is chosen not only for flavor but for the story it carries: the soothing ritual of Jamu, the first bites of home through Sosis Solo and Karedok, the deep soul of Rawon Ireng, the bold spirit of Rica-Rica, the bright coastal fragrance of Woku, and the gentle sweetness of Kolak Pisang.

Through this menu, we aim to honor the landscapes that raised us  from the fertile earth of Java to the golden broths of Sulawesi  and to share these memories with every guest who sits at the table. This is a celebration of heritage, comfort, and authenticity. A reminder that true flavor begins with the land we call home, and with the stories we choose to keep alive.

The Story

Selamat malam, and welcome to Rasa dari Tanah Ibu - the taste of our motherland.

Tonight isn’t just about food, but about stories - stories of the spice, the soil, and the soul of Indonesia.

Every dish you’ll taste carries a memory from home - from the warmth of Java to the

bright flavors of Sulawesi. Let your heart travel with your senses - and may you feel a little closer to Indonesia with every bite.

The Founder

Matt built this initiative around one idea: that food is family. He brings people together through dishes that feel familiar, comforting, and rooted in home. His role is to curate moments where tradition is honored, stories are shared, and the spirit of Indonesian family life is felt at the table.

The Culinary Lead & Jamu Artisan

Bunda carries the warmth of a mother’s kitchen. Her cooking is shaped by generations before her the flavors of villages, the rhythm of home kitchens, the wisdom passed from mother to child. Every dish she prepares carries that sense of closeness.

As a jamu maker, she continues another tradition of care, crafting herbal blends the way families have done for centuries: slowly, thoughtfully, with intention to nourish and comfort.

Together

Matt and Bunda create more than a meal. They create a space where people gather like family  sharing food, stories, and the quiet warmth that comes from feeling at home. Their work celebrates Indonesian heritage through the bonds that hold families together.

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Jamu Ritual

Beras Kencur

Galangal Rice Tonic

A traditional Javanese drink known for its warm, soothing aroma and lightly sweet, gingery character. Restorative and refreshing  perfect for awakening the body with gentle herbal comfort.

Starters

The First Taste of Home

Sosis Solo

A warm, delicate Javanese roll offering soft, comforting flavours reminiscent of royal family kitchens  gentle, smooth, and satisfyingly nostalgic.

Karedok

A fresh and vibrant Sundanese salad of raw vegetables dressed in bold peanut sauce. Crisp, lively, and naturally refreshing  a true taste of West Java simplicity.

Pepes Tahu

A tender parcel of tofu wrapped in banana leaf and gently steamed to absorb aromatic herbs. A small bite that captures the quiet charm of village cooking.

Tempe Bacem

Tempe slow-cooked until sweet, rich, and deeply caramelized. A classic Javanese comfort dish with a mellow, homey sweetness.

Main Course

The Heart of the Feast (choose from A or B or C or D)

A. Rawon Ireng

A deep, soulful Javanese black beef soup known for its earthy richness from keluwek. Slow-cooked until tender, it delivers warmth, depth, and the unmistakable aroma of traditional village cooking  bold, dark, and comforting.

B. Chicken Rica-Rica Kemangi

A fiery Manado classic bursting with heat and citrusy freshness. Tender chicken is cooked in vibrant chili and lemongrass, then finished with fragrant basil for a lively, uplifting flavour that wakes the senses.

C. Vegetarian Rica-Rica Kemangi

A plant-forward take on the beloved Manado dish. Young jackfruit absorbs the bold chili blend beautifully, creating a spicy, aromatic plate lifted by the freshness of lemongrass and basil  vibrant and satisfying.

D. Fish Woku Yellow Broth

A bright, golden broth layered with spices, herbs, and gentle heat. The fish is tender and aromatic, matched with silky “stretchy” sago that adds a smooth, comforting texture. Light, fragrant, and refreshing

Nasi Bakar (Additional Serving)

Freshly grilled coconut rice wrapped in banana leaf, infused with smoky aroma. Served with your choice of savory squid or the wholesome vegan jackfruit option  a warm, homestyle companion to the feast.

Desserts

The Sweet Goodbye

Kolak Pisang & Ubi Mini

A nostalgic Javanese dessert served warm, with soft bananas and sweet potatoes bathed in creamy coconut sugar broth. Cozy, fragrant, and reminiscent of home kitchens and childhood evenings.

Date: 17th January 2026 Day: Saturday Time: 6:30pm - 9:30pm Price: RM165 per pax Sign up here / link in bio:

https://tinyurl.com/TasteOfOurMotherlandRSVP

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The meal above will be paired with Rhymba Hills® Java Tea Blend

Rhymba Hills® Java Tea Blend is craftily blended with the best Cinnamon in the world, Ceylon Cinnamon and the humble Java Tea (also known locally as Misai Kucing), to give you a taste and aroma that you would want more.

Ingredients: Java Tea (Misai Kucing) and Ceylon Cinnamon

Note: temu house carries various drinks from women led businesses. We also have sustainable wines. Water is always free here. We prefer for you and your group to not bring any plastic mineral water bottles.

Corkage for wines can be discussed.