Food is a journey through time and culture. Food plays a crucial role in connecting civilizations and blending diverse cultures and ingredients. The dish we come to enjoy today is a testament of centuries of culinary evolutions, shaped by the traditions from generations before us. Every dish holds a story of the history that shaped the world today. In this charming Asian bistro, the essence of these traditions is preserved while offering unique tasteful flavors.
Meet chef Freddie Salim, the chef-owner of Silk Bistro. Situated in the middle of Jakarta’s concrete jungle, Silk is an Asian bistro set in a heritage house in Menteng founded in 2021 with Biko Group. The inspiration behind the name Silk came from Silk Road, the ancient and historic trade route connecting Asia with the West—a network of paths that connects civilization and where trades of goods, culture, and food happens. That is essentially what Silk Bistro is, shared chef Freddie, “My food is kind of a melting pot. Everything is Asian flavored driven.”
Stories Behind Silk’s Heritage House
Set in Menteng, Jakarta’s oldest district and cultural heritage area with many iconic public buildings preserved, Silk Bistro was originally a residential home to the prominent general Kemal Idris. The house was abandoned from 1993 until 2021 when the house was revitalized into today’s Silk Bistro. When you walk in, the place immediately draws you in. As chef Freddie guided us through the house, the sense of nostalgia was palpable. If the walls could speak, it would tell stories of the families that onced lived here. Many of the furniture and structures are kept from its original house.
The old floorings, railings and doors, the large dinner table, the wine glass cabinets, and the black tall antique shelf in the middle of the dinning area serve as memorabilias of the life that was cherished in the house, making it a museum for the eyes of the beholder. The house is half of the soul of Silk, blends delectable Asian dishes with Menteng’s heritage, preserved in its authenticity and brought to life here in Silk Bistro. It is an experience to dine here with many valuable stories embedded in its walls.
Chef Freddie’s road to Silk was a long journey. After graduating high school, chef Freddie wanted to become an engineer and an architect, which led him to study mechatronic—mechanical, electrical, and robotic engineering—in college. Half way through his studies, he quit, flew to Australia and took hospitality school. During his early life in Australia as a college student, he took many jobs. One of them is working in a Japanese restaurant where he first entered a professional kitchen.
Starting as a dishwasher, he was taught how to fry tempura and since then his fascination with cooking grew. Although his fascination started later, he realized that culinary has always been in the family, as his mother is a good cook back in Lampung and later he learns that his grandfather had been a cook as well. It’s as if the journey has led him to his true calling. Afterwards, he got into culinary school where he trained mostly in Asian dishes. He then landed a job in a restaurant called “Longrain” where he was taught directly by the prominent chef Martin Boetz, whom he looked up to until now. Chef Freddie shared that at first he loved being in the kitchen because of the appreciation he received, now he found happiness simply in serving food to people and showing his love of cooking.
There are two things that motivates chef Freddie everyday. “Meeting new people and teaching the younger generation how to do things properly, no cutting corners, are two that keeps me going,” shared chef Freddie. It is important to pass on the knowledge, he adds.
“My principle is, you have to knock on someone else’s door. If someone comes to me, I’m more than happy to open my knowledge to those people.” Chef Freddie finds his inspiration for his dishes from cookbooks and traveling, sharing that the real gems are often found in the street foods.
Lesson learned throughout his culinary journey:
“Be vulnerable. Often people don’t want to experience failure. They always want to succeed, to constantly create delicious food, and to have their recipes patented, without opening up or being vulnerable. To be vulnerable means to open up to failure and to disappointment. But from that failure, we learn a lot.” — Chef Freddie Salim.
Sixteen years of his long journey brought him to Silk Bistro where his hard work paid off. Now he’s embarking on a new journey with his upcoming Thai restaurant, fulfilling his love for Thai cuisines and his ongoing dedication of serving food and creating memorable dining experiences for many people to enjoy.
Writer: Syaza Calibria
Editor: Shari Semesta
