Article from The Jakarta Globe.
Jakarta, 2015. haring a meal
at a nice restaurant together with family and friends is certainly one of the
most popular pastimes among urbanites in Indonesia. But dining at a pop-up
restaurant offers a unique alternative to eating out as it is a completely
different experience.
Temporary
restaurants, often opened in underused spaces and locations, not only makes the
guests feel special but also gives the creators and chefs the opportunity to
showcase their culinary creativity. Pop-up restaurants have gained popularity
in Britain and the US since the early 2000s but it was not until a few years
ago that the concept took hold across the globe and made its way to Indonesia.
Arifin Windarman, a
product designer and chef from Bandung, was fascinated by the idea. When he met
his good friend Lukman Gunawan, a graphic designer with a fondness for seafood,
at a restaurant and the conversation topic began cruising around pop-up
restaurants, they decided to bring this new trend to their own city — and Open
Table was born.
“We wanted to
introduce a new concept of dining that brings people together who relate to one
another through fun and love, because we strongly believe that the culinary
world is not only about food,” Arifin recalls. Lukman and Arifin
share the same passion for cooking, and, according to Arifin, complement each
other perfectly as business partners. “I’m a proton, Lukman is a neutron — we charge
each other and then blend in the same playing area,” he explains.
Open Table events come in two different
formats: either Arifin and Lukman organize a session, or they are hired by
companies or individuals to do so, often in collaboration with other
restaurants or party organizers. The culinary duo not only creates the different
courses for the event, but also helps to take care of the decoration — from
setting up the long dining table in meticulous detail by folding the napkins
and blowing up balloons, to creating visually attractive menus and place cards.
“Since I currently
also work as a product designer and run a restaurant and coffee bar, I can
combine all these skills for our Open Table,” the 38-year-old Arifin says.
“Product design has helped me work better in the kitchen as well.”
While Arifin has been
interested in cooking since high school, when he first tried his hand in
preparing meals for friends and family, it was only in 2004 that he chose to
follow his passion and make a career out of it. “But honestly, cooking
has never been about money for me,” he explains. “I simply want to share my
love for food with others.”
Open Table can cater to groups between 30
and 50 people and most of the customers are young professionals looking for
something extraordinary; and both Arifin and Lukman are open to adjust the menu
to individual wishes. “Everyone
can come and propose their favorite menu and theme for the party,” says Arifin,
who describes himself as a meat lover. Birthday parties, weddings,
anniversaries — no matter what the occasion, Arifin tries to make sure that
Open Table, often held in picnic-style in open spaces like parks, near a
riverbank or in a paddy field, is a cheerful event for everyone involved.
“We see it as our
duty to please everyone, by cooking food they enjoy and by creating an
atmosphere of happiness – that really is the whole concept behind Open Table,
it’s as simple as that,” he explains. “Prepare with fun, cook with love and
serve with pride.”
While Open Table is a
side business for Arifin and Lukman, they are not big on marketing and
promotion.
“Basically,
Open Table is like pay-it-forward games,” Arifin says. “If you had a good time
at one of our events, you will spread the word and share the joy with your
friends, and they in return will tell their friends, and that’s how it works.”
He adds that he feels the mission of Open
Table is accomplished when he sees that his guests enjoy themselves and the
food on their table. As Open Table has already been established as a successful
concept in the city of Bandung over the past few years, Arifin and Lukman are
now making plans to expand. “This year, we would like to bring Open Table to
Jakarta as well,” Arifin says. “Whereas in 2016, we hope to be able to organize
some events abroad.” — (P)
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