They choose the name “Sudut Pandang” because of the building’s placement on the corner and because they have a spot to see the beautiful view. Sudut Pandang is divided into two. The first is Sudut Pandang the Main Venue itself, then Sudut Rasa is interactive multimedia. They are trying to give the satisfaction of the five human senses. That is sight and hearing. smell, taste, and touch.

Leo Chandra as Head Chef at Sudut Rasa tells us that Sudut Pandang has two big concepts, there are Western and Asian. They have a signature dish pan-fried salmon with cashew nuts The process is pan-fried the salmon then put on Mashed Potato and broccoli sautée with garlic confit and for the cheese topping they add butter and garlic.

The kitchen area is divided into two Western and Asian areas to facilitate the kitchen operational process. For Western Kitchen Area they use 6 Burner, Salamander, a Convention oven, and Deep Fryer. Then Asian Kitchen Area use 6 Burner, High-Pressure Stove, Deep Fryer, and Stockpot.

Mr.Leo confirms that they choose Nayati because it is one of the best kitchen utensils in Indonesia. Nayati is also very helpful in making kitchen plans and is very helpful in consulting about what items are needed to build a cafe or kitchen.

He added, for the after-sales factor of Restomart is very good in terms of communication and fast response action. He said that Restomart after-sales technicians often check units or service units and in case they will add units for our needs and it’s very easy.