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Take a stroll along Third Street in sleepy Sai Ying Pun and you’ll stumble upon Kaum at Potato Head Hong Kong: a slice of island life and Indonesian hospitality amid this city’s concrete jungle.

The second international outpost for the Bali-based hospitality and lifestyle brand, Potato Head Family, Hong Kong’s Potato Head is a collaboration with local restaurateur, Yenn Wong. Meaning ‘clan’ or ‘tribe’ in Indonesian,
Kaum pays tribute to the ethnic groups that form the culinary makeup of Indonesia, championing ingredients and cooking methods from all over the archipelago.

Spread over 8,000 square feet, Potato Head Hong Kong is home to four distinct concepts under one roof: an audiophile-designed music room, a retail space, an all-day lounge and bar and, of course, the Kaum restaurant.

The space was designed by the award-winning Tokyo-based architect, Sou Fujimoto, in collaboration with Potato Head Family’s in-house design team. While the bar and retail space mix Fujimoto’s minimalism with tropical elements, Kaum is a more intimate tribute to one of Indonesia’s most elusive tribes.

The walls and ceiling of the two-room restaurant are adorned with hundreds of wood panels hand-carved by South Sulawesi’s Toraja people, with furniture made with Javanese and Balinese ceramics and fabrics.

Start your night off with one of Kaum’s cocktails – a point of pride and distinction across all of Potato Head’s venues. The Pedas Margarita is an excellent variation of the popular drink, blending Cimarron tequila, Los Danzantes mescal, honey chilli syrup, pineapple and lime juice for a smoky and spicy twist. Next, turn to the food, which spans from snacks, skewers and curries to whole roasted pigs and fish, as well as rice and noodle dishes.

Culinary Director, Antoine Audran, is behind the menu. While his career spans over 30 years, his focus has been on Indonesian cuisine for over a decade. This dedication has allowed Antoine to incorporate aspects from all corners of Indonesia into his menu, including local ingredients, traditional flavours and revived cooking techniques that were near extinction. The result? A menu that reflects Indonesia’s heritage while creating exciting culinary experiences.If you’re dining for the first time, head straight for the signature dishes. Gado gado is a refreshing start to the meal, with blanched garden vegetables tossed in a nutty white cashew and peanut dressing. Follow it up with braised beef rendang, featuring flavours rooted in earthy West Sumatra spices.

For larger mains, designed to share, try the baby suckling pig encased in a crispy skin or the jumbo prawns, served with a spicy lemongrass and honey glaze. No matter what you order, you can’t miss the kitchen’s homemade sambals – a selection of condiments from native regions across Indonesia.

Finally, no meal at Kaum is complete without a taste of the desserts, including a layered cake with lemon curd and caramelised pineapple that hits all the right notes.

Once your appetite is sated, browse the retail shop to delve deeper into the culture and folklore of the native Indonesian tribes that inspired Kaum, or head to the music room to catch special guest DJs and disco nights. With so much on offer, you’re bound to be entertained for hours.

Locate Kaum at Potato Head

100 Third Street, Sai Ying Pun, Hong Kong


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