Bringing all the colour and culinary drama of Jogya’s hawker stands and warungs to Arcade is Bebek! Bebek! (meaning Duck! Duck! in Bahasa).
Forming the focus of the menu, is the twice cooked Bebek Goreng, loved for its crispiness and tender meat.The secret lies in the combination of cooking methods and spice marinade. As in Java, it’s served with rice, plus a freshly made, lime-loaded green chilli sambal made with herbs from founder Luke Farrell’s tropical Dorset greenhouses.
Then, smashed Ayam Penyet, crunchy chicken with a red chilli sambal made with the fruity but scorching ghost chilli; Terong Penyet, a dish of charred, smashed aubergine with fresh tofu; Sate Marrangi, a sweet and aromatic grilled skewer of beef with peanut sauce and Kerupuk crackers.
Specially-imported pestles and mortars release the essential oils of chillies for sambals; blending nuts; palm sugar and tamarind for rujak dressing and pounding the crispy-fried duck and chicken to produce authentic textures.