Opening in September at The Langham Jakarta, Tom’s by renowned British chef Tom Aikens promises to be the new culinary destination in the Indonesian capital.

Located on the 62nd floor of the hotel, the European restaurant features Italian mosaic flooring by Sicis, Knoll chairs, leather upholstered benches, old-world chandeliers, and floor-to-ceiling windows, showcasing spectacular views of Jakarta’s skyline from the Sudirman Central Business District.

Tom’s is a project close to the hearts of both The Langham, Jakarta, and Tom Aikens. Growing up with his father who is a French wine merchant, Aikens spent significant amounts of time experiencing French cuisine and culture. He further refined his craft under the tutelage of Pierre Koffmann and Joel Robuchon and achieved two Michelin stars at 26 years of age.

The style of cuisine at Tom’s is British and French-influenced and prepared simply, using the best seasonal quality produce. The Marrone open kitchen will showcase the lively cooking process, the Himalayan salt-dry meat lockers will age the best quality beef; the wood-fired grill will layer complexity into any simple flavour; and the épicerie-like shelves will offer a wide variety of charcuterie and cheeses along with wide selections of wine.

“At Tom’s, the produce is the hero,” says Aikens. “We are celebrating flavours and harmonising taste and texture, working with the world’s best meat, imported or dry aged to perfection in-house, along with poultry and seasonal seafood prepared and cooked “on the bone” which is a superior method of cooking.”

Tom will also introduce European nostalgia to the Jakarta dining scene with a highly-stylised à la carte Gueridon service of meat carvings, burrata, and various desserts. Champagnes and cocktails will also be presented and prepared for guests at the table.

The burrata trolley will be stocked with the finest from Puglia, complete with fresh garnishes and accompaniments. On weekends, there will be roast beef that is carved at the table, thereby ensuring a personalized level of culinary service for guests. Seasonal seafood towers made up of the freshest seafood sourced from sustainable fisheries are changed daily or weekly dependent on availability.

Tom’s also features a mezzanine lounge with a circular steel stairs connected to the cosy wooden cladded bar, which offers the largest and most varied whiskey selection in Jakarta.

Tom’s at The Langham, Jakarta will be helmed by Executive Sous Chef Giles Langford. Chef Langford, who was trained by Aikens, initially studied agriculture and horticulture but realised a passion for food and travel, mixed with a love for modern-classical French cuisine and Italian gastronomy. He will create a rooftop eco-garden at the hotel where the freshly grown herbs will be used solely at the restaurant

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