The Hong Kong outpost of the trendy Indonesian concept is fully committed to the zero-waste philosophy.
Tucked away in Hong Kong’s dynamic Sai Ying Pun neighborhood, Potato Head is an innovative venue that brings together the exclusive Indonesian restaurant Kaum, the sustainable Eksotika Bar, and the interactive listening space Music Room.
The three stylish Potato Head premises, designed by award-winning Japanese architect Sou Fujimoto, successfully mix traditional Indonesian style—including the impressive 700 hand-painted wood panels from a Sulawesi village—with antique pieces and mid-century classics like the Marcel Breuer leather armchairs.
Kaum, which translates to “clan”, celebrates the traditional cuisine of Indonesia’s tribal communities. It took chef Antoine Audran and brand director and gastronomy activist Lisa Virgiano two years of meticulously researching local cuisines and cooking techniques of the Indonesian islands to come up with their exquisite menu . They connect directly with local farmers, small food producers, and artisanal makers to secure the freshest organic, sustainably-grown ingredients.
On the menu, you’ll find an extensive choice of sambals, from the dried fish sambal ikan asin to sambal kluwak with black nuts from the Indonesian jungle. Don’t miss the delectable terong balado , a West Sumatran sambal with fried eggplant braised in red chili, garlic, and shallots. Among the must-tries is also the special Gado-gado Kaum, packed with assorted local garden vegetables and served with a tangy peanut dressing.
Be sure to end your meal with the rich Indonesian dessert dadar gulung — rolled pandan-flavored crepe with caramelized bananas, and sweet coconut flakes.
Extravagant tropical cocktails with Bali flavors at the Eksotika Bar are made using sustainable practices such as reusing ingredients and repurposing leftovers.
To minimize waste, the entire fruit is being used in preparing cocktails. Take pineapples grown on Potato Head’s own farm, for example. Parts of the fruit that would otherwise be wasted are transformed into bitters, garnishes, syrup, and serve as a main ingredient in the fermented Mexican drink tepache combined with luxurious Absolut Elyx vodka, the distillation of which is entirely carbon-neutral.
With sustainable practices as a key element of its brand identity, Potato Head continually strives to make every part of its ventures increasingly eco-friendly.
Since its opening in Hong Kong four years ago, Kaum and Eksotika Bar have banned all plastic. They stopped working with almost half of their suppliers, all those who were not ready to make plastic-free deliveries. Notably, there are no garbage bags at the premises at all—they are replaced by reusable rice sacks and barrels.
Besides, Potato Head supports and invests in local waste management facilities to ensure proper processing and runs a fully functioning composting facility where all garden and food waste is processed.
These are only some of the ways in which Potato Head promotes its no-waste philosophy and hopes to inspire diners to rethink their habits that lead to food waste.
Address: G/F, 100 Third Street, Sai Ying Pun, Hong Kong
Tuesday – Friday | 5pm–11pm
Saturday – Sunday | 11am–11pm