An authentic Indonesian restaurant from the Potato Head Family. Before launching the first two outlets in Hong Kong and then Bali, the team behind Kaum embarked on an exotic culinary expedition, travelling across the archipelago to learn about the indigenous cooking methods, exotic ingredients, and authentic flavours of Indonesia’s tribal communities. The culinary collective also developed engaging relationships with many ethnic tribes and responsible small-scale producers around Indonesia, recognising their craftsmanship and the quality of their distinctive local produce. As a result of these efforts, both the menu and ambience at Kaum showcase genuine flavours that accurately reflect Indonesia’s heritage.


  • Potato Head Beach Club, Jalan Petitenget No 51B Seminyak, Bali Indonesia 80361 , Seminyak , Bali 80361 Get Map Direction
  • Average Price per Person:
    Rp. 150.000
  • Payment:
    Credit Card
    Debit Card
  • Opening Hours:
    Mon-Sun : 12pm-12am
  • Website:

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Signature Dish

Nasi Goreng Mawut Ayam Asap

Wok-fried rice & noodles & chargrilled chicken served with a fried egg, white relish & crackers. This is one of the authentic Indonesian dishes prepared with local ingredients.

Chef Profile

Chef Wayan Kresna Yasa

Chef Wayan Kresna Yasa was born and raised on the small island of Nusa Penida, Bali, in the Indonesian archipelago. Growing up by the sea and the oldest son of nine siblings, Wayan spent his adolescent years fishing, seaweed farming, caring for livestock and helping his mother cook for the family. 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 by- product is reused whenever possible.

Official Card of the BRBCA

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