Drawing inspiration from the F&B industries of the US, France, Japan, and Indonesia, Maharani “Rani” Siregar and chef Lukita Juwadi founded Cook’s Creative Culinary Center as a space to explore new dining concepts. ROAST is its latest venture, built around one of the simplest pleasures: roast meat.
At ROAST’s central kitchen, beef spends twelve hours roasting, while chicken takes around three. By the time diners place their order, only the final heating and finishing touches remain. The time-intensive process reflects ROAST’s commitment to the craft of slow-roasting, resulting in a tenderness that lends credence to its name. While a time-intensive process is required for each cut of the meat, they are designed to be enjoyed efficiently.
With a one-hour time limit, the restaurant not only offers a quick way to get roasted beef and chicken dishes that would otherwise take longer to be served, but also allows a gratifying meal without taking too much time away from other plans in the city. At ROAST, seven menu options revolve around beef and chicken, each paired with its own sauce and choice of french fries or rice. However, visitors have the freedom to create their own combinations of proteins, carbs, and sauces.
When asked which dish best represents ROAST’s philosophy, Rani pointed to the Green Garlic Beef. On the first bite, it feels like an entrecôte tailored to Indonesian taste buds, pairing the richness of the tender slow-roasted beef with a creamy, garlicky sauce and a hearty serving of French fries.
For those who like to pair their slow-roasted beef with rice, the Umami Beef offers a satisfying combination of textures. The crispy shallots bring a delicate crunch to the tender beef and fluffy rice, while breaking the runny egg over the dish ties everything together. Meanwhile, The Cheddar Beef burger offers another take on ROAST’s signature protein, with a cheddar béchamel sauce, sweet onions, and chunky mayo. The rich and hearty sauces are balanced by the high-quality beef and the soft potato bun, allowing elements to shine, without overpowering one another.
For chicken lovers, the Chipotle Chicken pairs juicy roast chicken with the heat of chipotle mayo and parsley pickles, finished with hot shallots. The chicken is also provided in a burger format, especially for those who like to experience the chicken through an interaction with different flavours. The Berry Chicken burger pairs the roast with the crunch of fried cabbage, and the fruity brightness of the berry sauce.
The open kitchen sits at the heart of the dining room, with counter seating placing diners close to the action. On the left handside, light blue PVC curtains frame the windows, softening the sunlight. Combined with its wood-panelled interior, the space brings together the warmth of a home kitchen with the character of a neighbourhood butcher shop. A fitting choice for a restaurant that butchers its own meat.
On weekdays, ROAST sees a steady stream of office workers and solo diners dropping in for a quick lunch or an easy post-work meal. As the weekend arrives, the restaurant’s warm, homey atmosphere draws couples in to fill the tables, with roasted beef, rice, and fries spread across the table for sharing.
ROAST suggests that a good meal out doesn’t always require an unhurried afternoon. Sometimes, an hour is enough. The slow roasting happens long before diners arrive, making room for the rest of the day without asking them to compromise on the meal itself.
