Following the success of Warpopski in Tebet, founders Riyan ‘Popo’ Riyadi and Ajeng Nurul Aini teamed up with their close friend, Gilang Gombloh, to explore new grounds in the local F&B scene. The result: RM. Fariz—a name that came about just as spontaneously, rolling off the tongue like Indonesian musician Fariz RM. It holds no deeper meaning—just something catchy, familiar, and a little absurd, dreamed up in the middle of the night. One year on, the name (and the homestyle Indonesian food it serves) still seem to fit all three criteria.
Set within the leafy, open-air grounds of Taka House in Bintaro, RM. Fariz by Warpopski carries over the casual charm of its sibling—this time with a sharper focus on flavour. That starts with its signature: Bumbu Madura, a dark, aromatic spice paste that anchors the menu with just the right amount of depth and heat.
Popo, who also serves as the main cook, developed RM. Fariz’s signature Bumbu Madura, inspired by Gilang’s fondness for a particular nasi bebek bumbu hitam (fried duck with black spice)—like the one he swears by at Nasi Bebek Mak Isa in Jatinegara. “For me, Madura’s black spice feels like a natural progression from West Sumatran flavours, especially after rendang. At RM. Fariz, we’re experimenting with new ways of slow-cooking spice blends, moving beyond the classic rendang and pairing them with more unconventional proteins,” added Popo.
Diners can choose their side dishes from the sliced smoked beef, cow tongue, pan-seared chicken, squid, and omelette, all served with their choice of spice blend from the menu. The Bumbu Madura pairs especially well with the sliced smoked beef, resulting in a rendang-esque sensation with tender texture served with rice and an optional addition of red sambal.
One can opt for the other two spice options, like the savoury Kare Minang that can be paired with the omelette reminiscent of Japanese curry. There’s also the Bumbu Cabe Ijo, which combines well with their pan-seared chicken—delivering a citrusy heat from the green chillies and a hint of smokiness from the chicken and fried shallots. Have a go at their Tehser or Teh Sereh drink for a palate cleanser, their mildly sweet, slightly sour version of lemongrass tea.
If you’re in luck, the cooks might even whip up one of RM. Fariz’s special bazaar-only items—like their Hawt Dawg, first introduced at this year’s Brightspot Market. It’s a cheeky spin on a classic hot dog: minced beef drenched in their Kare Minang sauce, topped with beets and served with chips—an absurd mash-up of bold local flavours with a Western staple.
Yet beyond the plates, R.M. Fariz offers a laid-back communal spot where one can savour a comforting meal in Bintaro’s more relaxed neighbourhood corner. Its sun-dappled, tree-lined compound has also hosted casual events and workshops—from kombucha-making to creative collaborations like creating a pop-up menu with MERAMUCERITA, a local culinary storytelling collective. Closed Ajeng, “It’s slower here [in Bintaro]—people come with families, take their time. That’s what we wanted: a place to hang out, relax, and enjoy a meal.”
