ZACH HAMEL’S KASIH 🍲

SOMETHING UNIQUE & INTERESTING IS HAPPENING IN LITTLE TOKYO AT LA'S ONLY CONTEMPORARY INDONESIAN RESTAURANT
ZACH HAMEL (@zachhamel) – CHEF DE CUISINE – KASIH INDONESIAN RESTAURANT

BEFORE I HAD EXPERIENCED MY FIRST SAMBAL TASTING AT KASIH, IT WAS ALREADY CLEAR THAT THIS WAS A NEW KIND OF DTLA RESTAURANT. ASIAN FOOD IS VERY TRENDY BUT INDONESIAN HAS NOT BEEN SHOWCASED LIKE THAI, JAPANESE, INDIAN, AND THE LIKE.

BY ZEROING IN ON THIS UNDERSTATED REGION, AND DOING IT WITH THE KIND OF CONFIDENCE MOST NEED YEARS TO ATTAIN, KASIH BRINGS BACK WONDERFUL MEMORIES OF THAT TRIP TO BALI AND THE FOOD.

CHEF DE CUISINE ZACH HAMEL DELVES INTO UNCHARTED TERRITORY WITH DISHES LIKE BABI GULING –CRACKLING PORK BELLY SERVED OVER BALINESE SALAD, AND BEBEK GORENG — SPICED CRISPY DUCK QUARTERS.

EVERYTHING ABOUT KASIH IS UNDENIABLY IRRESISTIBLE AND BURSTING WITH FLAVOR. AFTER ONE TASTE YOU’LL BE LEFT WONDERING HOW YOU EVER LIVED WITHOUT IT.

INDONESIAN CUISINE 🌶️

INDONESIAN FOOD IS SPICY, FLAVORFUL AND ALL ABOUT CURRY PASTES.

CURRY PASTE VEGETABLES

ZACH SAYS INDONESIAN FOOD IS ABOUT CURRY PASTES, WHICH WERE INTRODUCED BY HINDU MISSIONARIES AROUND 100 A.D.

MAINLY DERIVED FROM EXOTIC VEGETABLES, THEY ARE BLENDED INTO A SMOOTHIE, AND THEN COOKED/SEASONED WITH SPICES.

INDONESIAN CURRY PASTE INGREDIENTS INCLUDE: LEMON GRASS, BIRD-EYE CHILIS, FRESNO CHILIS, SHALLOTS, FRESH TURMERIC, GARLIC, GINGER AND GALANGAL.

ANOTHER INGREDIENT (SHOWN BOTTOM RIGHT) IS BALINESE SEA SALT; WHICH NO DISH LEAVES ZACH’S KITCHEN WITHOUT.

ZACH HAMEL 👨‍🍳

HE LOVES TO COOK AND HE LOVES DTLA

ZACH HAMEL – CHEF DE CUISINE

ZACH HAMEL IS NOT YOUR TYPICAL INDONESIAN CHEF. HE’S ORIGINALLY FROM WISCONSIN AND AT AGE 9 HIS FAMILY MOVED TO THAILAND FOR FOUR YEARS. EATING THAI FOOD EVERY DAY, HE DEVELOPED A TASTE FOR THE REGION’S BOLD & EXOTIC FLAVORS.

BACK HOME IN WISCONSIN, HE PROGRESSED THROUGH VARIOUS COOKING JOBS UNTIL A CONNECTION HELPED HIM LAND AT A JAMES BEARD AWARD WINNING RESTAURANT. FROM THERE HE WENT TO LE CORDON BLEU IN BANGKOK. AFTER GRADUATING HE COOKED AROUND THE WORLD INCLUDING BANGKOK,  NEW YORK TO AUSTRALIA DOING STINTS AT RESTAURANTS NAHM, MOMOFUKU AND MS. GS.

OBVIOUSLY HE MADE HIS WAY TO LA AND TO KASIH. HE LOVES DTLA SAYS THE DIVERSITY REMINDS HIM OF TOKYO WHERE HE ALSO WORKED. NOT SURPRISINGLY HIS MAIN PASSION IS COOKING; HE JUST LOVES  TO COOK. HE ENJOYS WHIPPING UP NEW DISHES, IS ALWAYS WORKING ON SOMETHING NEW, AND FEELS REWARDED WHEN A CLIENT LOVES A MEAL.

ON THE THE FOOD/DRINK SIDE, HE PREFERS A BEER AND A LATE NIGHT TACO TRUCK TRIP.

 FOLLOW ZACH ON INSTAGRAM @zachhamel

AMBIANCE 🎉

GREAT FOR FAMILIES, DATE NIGHT, AND SINGLES HAVING FUN !

KASIH DINING AREA – LITTLE TOKYO

IT’S NOT JUST ABOUT THE FOOD. KASIH IS A FUN ENVIRONMENT; WITH THE INDONESIAN EXPERIENCE.

THE DINING AREA HAS AN OPEN AIRY FEEL WITH FOOD FLOWING FROM AN OPEN KITCHEN.  THERE IS A FULL BAR AND PRIVATE ROOM FOR GROUPS.

THE KASIH TEAM IS FRIENDLY AND HELPFUL, THE LOCATION IS GREAT,  AND OF COURSE THE FOOD IS FANTASTIC!

THE KITCHEN 🔪

AN OPEN STYLE KITCHEN IN A CHEF DRIVEN RESTAURANT

KASIH’S OPEN KITCHEN

A FUN OPEN KITCHEN WHERE YOU CAN FEEL THE VIBE. ZACH SAYS KASIH IS A CHEF DRIVEN RESTAURANT WHERE EVERYONE WANTS TO LEARN ABOUT INDONESIAN FOOD. MOST IMPORTANTLY, THEY ARE MAKING CLIENTS HAPPY AND HELPING THEIR CLIENTS LEARN AND UNDERSTAND INDONESIAN FOOD AS WELL.

THEY AREN’T MAKING TRADITIONAL INDONESIAN DISHES LIKE GRANDMA WOULD MAKE; BUT RATHER MODERN DISHES ADJUSTED TO THE AMERICAN PALETE. THEIR CORE VALUE IS CONSTANT IMPROVEMENT AND THEY ARE DOING THAT WHILE BRINGING IN NEW DISHES WITH HIGH QUALITY INGREDIENTS.

SELECTIONS FROM THE MENU 📜

KEY SELECTIONS FROM ZACH’S MENU.

A MENU CREATED AFTER 8 MONTHS OF TRIAL AND ERROR WITH ZACH AND HIS SOUS CHEF NICK LEARNING ABOUT INDONESIAN FOOD AND CULTURE.

THIS BEGAN WITH A 4-MONTH PHASE DEVELOPING DISHES IN INDONESIA; FOLLOWED BY A 4-MONTH PERIOD, BACK IN THE U.S., ADJUSTING RECIPES TO ACCOUNT FOR DIFFERENT LOCAL INGREDIENTS AND PALATES.

THE END RESULT IS DAYS OF LABOR AND LOVE, REFINING EACH OF KASIH’S 18 DISHES. ZACH AND HIS TEAM HAVE ALSO DEVELOPED OVER 100 OTHER DISHES YET TO HIT THE MENU. SO BE ON THE LOOKOUT FOR NEW AND EXCITING THINGS TO COME.

SNAPPER CEVICHE

SNAPPER CEVICHE – A FABULOUS, FLAVORFUL AND FRESH SELECTION FROM THE RAW BAR. A FAVORITE OF ZACH’S; INSPIRED FROM BORNEO CEVICHES. HAS A BEAUTIFUL AROMATIC SAMBAL AND INCLUDES SHALLOT, LEMONGRASS LIME LEAF AND CHILI; MIXED WITH SNAPPER AND SEASONED WITH HOT AND SOUR DRESSING, TURMERIC, FISH SAUCE, LIME JUICE, AND CELERY.

A GREAT STARTER TO WAKE YOUR PALETE.

ASINAN KELAPA – INDONESIAN SLAW

ASINAN KELAPA – IMPOSSIBLE NOT TO FINISH. WONDERFUL, ADDICTIVE AND AUTHENTIC. ZACH SAYS EVERYONE LOVES THIS AND IT’S EASY TO BELIEVE. A MUST HAVE ON EACH VISIT.

SWEET AND TANGY. INGREDIENTS INCLUDE CABBAGE, PEANUTS, MANGO AND DRESSING.

ROSE CHICKEN VEGETABLE CURRY (VEGETARIAN OPTION)

SAYUR LODEH – A BEAUTIFULLY DISPLAYED VEGETABLE CURRY SOUP. IT STARTS VEGETARIAN; CHICKEN OPTIONAL IF YOU PREFER. HAS A BOILED EGG WITH SAMBAL TERASI (ROASTED TOMATO), CHILI, SHALLOT, SHRIMP BASE AND SHRIMP CRACKER.

ZACH SAYS INDONESIANS LOVE AND AMERICANS EITHER LOVE OR HATE THIS DISH. THIS IS ONE AMERICAN THAT LOVED IT!

AYAM RUJAK (Chicken & Coconut Sauce) | LADY BIRD Tequila | SUMMER SEMANGKA Vodka

AYUM RUJAK – JUICY FLAVORFUL CHICKEN W/ CHARRED SCALLIONS, SNAKE BEAN, AND TAMARIND COCONUT SAUCE. CURRY DIPPING SAUCE FROM CURRY PASTE.

EXCELLENT DISH THAT REALLY DIDN’T LAST LONG. THE CHICKEN WAS SO FLAVORFUL, EQUALLY GOOD WITH OR WITHOUT THE DIPPING SAUCE.

FULL BAR 🍸

KASIH HAS A FULL/FRIENDLY BAR WITH AN EXCELLENT SELECTION OF COCKTAILS BEER AND WINE.

KUNO “Old Fashion” | LADY BIRD | SUMMER SEMANGKA 

ZACH SAYS INDONESIAN FOOD IS DIFFICULT TO PAIR WITH DRINKS SINCE IT IS SO LAYERED, FLAVORFUL, AND SPICY. HE PREFERS A BEER OR SOMETHING SPICY LIKE THE LADYBIRD.

SOME GREAT COCKTAILS FROM THE MENU INCLUDE (Left –> Right):

    • KUNO “Old Fashion” – Banana Infused @evanwilliamsbourbon, Palm Syrup, Bitters, And Orange Oils.
    • LADY BIRD – A Heavenly Combination Of @mezcallosjavis, Tangerine Shrub, Lemon Juice, And Birds-Eye Chili. One Of Zach’s  Favorite Drinks.
    • SUMMER SEMANGKA – A Refreshing Spicy Combination Of St. George Green Chile Vodka (@stgeorgespirits) And Watermelon. It’s New And Very Exciting.

COME VISIT 🤝

LOCATED ON 2ND & SOUTH LOS ANGELES IN LITTLE TOKYO

KASIH – ENJOY INDOORS OR OUTDOORS ON THE PATIO.

EVENT SPACE AVAILABLE AS WELL! CONTACT KASIH FOR RESERVATIONS OR QUESTIONS.

 

🙏 MANY THANKS TO ZACH AND HIS TEAM FOR PROVIDING THEIR TIME AND RESTAURANT TO HAPPENINGINDTLA FOR THE BENEFIT OF OUR FOLLOWERS. 

VISIT SOON FOR SOMETHING EXCITING AND FLAVORFUL❗

 AND FOLLOW ZACH ON INSTAGRAM @zachhamel

📸 Many THNX To Our Photographer @agentrichla AND
@melaniepalos For Tons Of Assistance ❗

KASIH COMTEMPORARY INDONESIAN CUISINE 🦐

LITTLE TOKYO ⛩️ DTLA 🌆
📍 200 South Los Angeles St., 90012
📞 213.266.8156
🌐 www.kasih.la

VALIDATION
🚗 Parking validation – 1 ½ hr parking validation courtesy of Avalon Bay
🎯 Directions From Los Angeles Street – Turn into Toyo Miyatake Way, then a right into the Avalon Bay garage
🎯 Directions From San Pedro Street – Turn into Toyo Miyatake Way, then a left into the Avalon Bay parking garage

MORNING HOURS
Coffee Window & Pastries – Mon – Fri 7AM – 2PM | SAT – SUN 8AM – 1:30PM

DINNER HOURS
🍽️ Dinner – Mon – Thu 5:30 pm – 10:30 pm | Fri – Sat 5:30 pm – 11:30 pm | Sun – Closed
💺 Last Dinner Seating – 30 Min. Before Close
🛎️ Last Dinner Call – Last call 15 min. Before Close

BAR HOURS
🍸 Bar Hours – Mon – Thu 5:30 pm – 11:30 pm | Fri – Sat 5:30 pm – 1 am | Sun Closed

HAPPY HOUR
😃 Happy Hour – Fri – Sat 11 pm – Close
⏮️ Reverse Happy Hour – Mon – Sat 5:30 pm – 7:30 pm

PRICES
💰 Price Range: $9-$25

CHEF’S RECOMMENDATIONFundamental Indonesian Staples  Zach Recommends
🍲 SAMBAL TASTING – 5-Course Spicy Dip Sampler. Includes Turmeric Pickles, Assorted Crackers & Zach Snack. Try First To See What Flavor Profile/Spice Level You’re Comfortable with
🐔 SATE AYAM – Sweet Soy Glazed Chicken Skewers W/Signature Peanut Sauce
🌮 GADO GADO – Market Green Salad, Cabbage, Tofu, Egg & Pickles Tossed In Peanut Sauce
🐄 BEEF RENDANG – Slow Braised Curry Perfumed Into Caramelized Beef