Potato Head Family is an Indonesian lifestyle brand expressed through a collective of dynamic hospitality projects in Jakarta, Bali, Hong Kong and Singapore. They take a conscious approach in everything they do, supporting sustainability initiatives within local communities and their own business practices. Potato Head Family restaurants source seasonal ingredients from regional farmers, and their cultural and musical programming promotes emerging talent from around the archipelago.
Following their vision and mission, ‘the family’ opened the first restaurant in Indonesia with a zero-waste philosophy. It is a leading example of Potato Head Family’s mission to become a circular brand with absolute minimal impact on the earth. Ijen proudly serves fresh fish caught locally using a hand-reeling process, in an open-air environment built from recycled materials. And the new concept itself is located inside Potato Head Beach Club.
Executive Chef Wayan Kresna Yasa keeps the menu simple with wood-fired daily catch—sourced from Bali Sustainable Seafood—complemented by a range of creative plant dishes. Roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad with rice from the UNESCO-protected Jatiluwih terraces are a few of the farm-to-table highlights. The culinary offerings are rounded out with a menu of conscious cocktails, in which the spirits are made in-house and the ingredient byproduct is reused whenever possible.
In addition to materials and cooking techniques that reduce the environmental footprint, Ijen meticulously separates organic and inorganic waste into five different bins; food remnants are fed to the pigs at local farms or composted at our own site, shellfish shucks are powdered and used in animal feed or fertilizer, and all dry goods are entirely recycled by the island’s responsible waste management service, ecoBali.
Design details include menus printed on sustainably harvested paper bound to boards made from recycled truck tyres provided by local flip-flop brand, Indosole; furniture that makes use of motorcycle foam offcuts and ethically sourced Mersawa wood; a terrazzo-style dining room floor poured from a mix of cement, broken plates and chipped drinking glasses; glass candles made from cut-off wine bottles which burn wax created from Potato Head’s own used cooking oil; deadstock cloth napkins that have been newly tinted at Bali’s natural dye house, Tarum; and LED lighting throughout the bright but cavernous space.
Ijen at Potato Head Beach Club
Jl. Petitenget No.51B Seminyak, Bali
Phone: +62 361 473 7979 ptthead.com
Open daily for dinner from 6pm-12am (lunch service begins October 2018)