At the end of the day, Indonesian cooking is simplicity: fresh ingredients cooked well, flavored with a really good sauce.
, which he opened in New York City in February. Yet Cédric acknowledges that there are limitations to running an Indonesian restaurant in Soho.
“I wanted to have that salad here, but I tweaked it,” Cédric said. “I did a version that I’d rather have, without disrespecting it.”, which also includes radishes, sunflower seeds, and other ingredients that vary seasonally. He uses quail eggs for the egg component, and the peanut sauce is more like a peanut relish.
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