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What started out as a private kitchen in a small apartment during the pandemic has since morphed into one of Jakarta’s most exciting fine-dining spots. August is undoubtedly a passion project for hospitality industry veteran Budi Cahyadi and chef Hans Christian, who struck out on his own following a three-year spell at the Fairmont hotel after stints in Chicago and upstate New York. Its inventive dishes—best enjoyed through a multicourse tasting menu—reflect both the culinary richness of their homeland and their lived experiences abroad (hence the inclusion of an elevated PB&amp;J tart with foie gras and pickled grape). Notably, chef Hans utilizes French techniques without toning down the punchy, full-bodied flavors Indonesia is known for. About 80 percent of the ingredients here are sourced locally, whether that’s andaliman pepper and West Sumatra octopus or batik clams and torch ginger flower in the white opor, recast as “Indonesian seafood chowder.” August is already turning heads among regional gourmands: its up-and-coming chef has been invited to demonstrate his craft at food festivals in popular destinations like Ubud and Penang. —James Louie
<a href="https://www.augustjakarta.com/">augustjakarta.com</a> 
+62 877 3800 0808 
<a href="https://goo.gl/maps/kc3yTHbvKfDeMnTx6">G/F Sequis Tower, SCBD, Jakarta, Indonesia</a>