Usually, you'll find our chefs busy cooking in the kitchen. But recently, they’ve been... snacking. In Medan. With Culinary Storyteller Ade Putri, Acta Brasserie's kitchen team dropped everything, packed their bags for four days & three nights and booked a round-trip flight to Medan. They dove headfirst into the city’s wild, rich, and spicy food scene for one mission: bring the flavors home.
Some people really hit the hometown jackpot, like those born in Medan. A city where food is everywhere, always loud, always bold, and never bland. Our team swore that people don’t just eat. They snack non-stop, argue passionately over Kecap Asin Cap Hati Angsa at the local kopitiam, and somehow always have room for one more bite. The city gave us exactly what we came for: legendary food stalls, comforting flavors that remind us of home, generous portions, and (we say this with love) that unmistakable Medan chaos. Win.
We asked Ade Putri to tag along, because who else can explain Indonesian food better than her? Safe to say, we were very happy when she said, “I will.” Having her around was like unlocking a hidden Medan food map, filled with snack spots, ingredient stories, and gentle reminders to stop inhaling our food and actually taste it.
With her chill vibe and know-everyone energy, we didn’t just eat. We learned as we sungkem with the owners, hoping to soak up a bit of their stories (and maybe a few secret recipes too). Because behind every comforting bowl of mie sop or that smoky plate of char kway teow, there’s a person, and she made sure we didn’t miss that part!
Along with the chefs, Head of Operations Banny Parasutha and Marketing Lead Aninda Pardede came along too. Said they were mostly there for the food, but nope! They were the ones who cooked the whole idea before it became an actual thing, so of course they had to come. Call it quality control, but with snacks in both hands.
“Medan is like a complete set menu. You get to taste Batak dishes, Chinese-Medan flavors, Minang-Malay classics, and Indian-Muslim influences all in one city. The variety is wild, the spices are bold, and the flavors don’t hold back. I’d heard good things about Medan, and it really delivers,” Aninda told us. We took notes while drooling. You’re welcome.
Chef Rui Yamagishi told us that sate padang hits different in Medan. “The sauce is not the same. The fillings have way more variety. They’ve got shrimp, clams, and chicken, while in Jakarta, it’s usually just beef.” Okay, so basically same name, totally different experience? Mind = blown.
On the sweeter side, Pastry Chef Nabila Yoestino had her own favorites. “I loved the putu bambu. The secret’s in the coconut and palm sugar. It’s all locally harvested,” she said. “Oh, and the moorkop ice cream at Tip Top restaurant really stuck with me. Super nostalgic. Like a dessert time machine.”
In the drink department, our Bar Supervisor Pandji Kiem had his picks ready: “Calamansi. Marquisa. Terong belanda. Liang teh,” he counted with his fingers. Firm. “Perfect to quench the heat. And yesssss, I am quenched!”
We love seeing how each person naturally gravitates toward something that clearly speaks their language. It’s giving “tell me you’re a chef/pastry chef/bar supervisor without telling me you are” and honestly, we’re here for it!
Four days and three nights later, the team flew back home with full hearts and happy tummies. They couldn’t wait to get back in the kitchen and behind the bar, ready to whip up food and drinks inspired by everything they ate (and over-ate) in Medan. And this, dear reader, is where the name Chef’s Day Out starts to make perfect sense. Self-explanatory, right? Right.
“Exploring the rich culinary traditions of the archipelago helps us understand the history that shaped who we are today, so we don’t forget where we came from,” said Culinary Storyteller Ade Putri. “Chef’s Day Out invites the public to discover regional flavors, reinterpreted by the chefs and mixologists at Acta Brasserie into something fresh and exciting. Hopefully, this can grow into a regular program, because it’s a great way to introduce flavors of Nusantara from a new, fresh perspective.”
For us, this isn’t just about traveling. Not just about eating, either. It’s about growing—as chefs, as storytellers, as humans—through the simple, powerful act of sharing a meal. Bound by our love for food, we go out into the world with open hearts, hungry minds, and curious senses.
And the best part is, we're just getting started!
