Kaum works closely with small-scale and responsible food producers to procure the finest ingredients. The culinary team have travelled around the islands to develop relationships with many of Indonesia’s ethnic tribes and responsible small-scale producers, recognising their craftsmanship and the quality of their distinctive local produce. They conduct research in flavours, heritage values, and cooking techniques believing that cultural sustainability is just as important as environmental sustainability– all in order to share the magic that exists in Indonesian cooking.

The rice we serve was grown in the Heart of Bali by farmers working with Astungkara Way, a project focused on rice paddy ecosystem restoration and regenerative farming methods.