August Honoured at the Asia’s 50 Best Restaurants Awards Night in Singapore

“This recognition means a great deal to myself, Hans, and the August family. We don’t see this as just an award – it also signals a huge responsibility for us to work harder and push our craft even further. The team has never been more motivated and driven,” added Budi.

The August experience is contemporary and elegant, with conscious efforts made towards creating an inviting space. The intimate 50-seat restaurant in Jakarta’s Sudirman central business district features warm lighting and earthy colours. An open kitchen, along with bookshelves lined with the team’s personal collection, help create an immersive and cozy dining experience.

August’s Chef’s Journey Tasting Menu comprises 14 courses, including 7 snacks. This menu invites patrons to immerse themselves in the stories behind the dishes. Chef Hans draws from his travels, childhood memories and fruitful relationships with suppliers to create his dishes. Chef Hans tries to source the best produce, championing fresh, local and sustainable ingredients at all times.

Their seasonal line-caught fish is from Empak Locale which sources from the waters around Bali and Lombok. Other ingredients such as eggs from James & Jen’s Farm in Bogor, specialty vegetables from Lembang Farms near Bandung, cheeses by Mazaraat Cheese in Yogyakarta, fresh vanilla pods from Experience Vanilla in Sukabumi and single-origin chocolate from around the archipelago by Pipiltin, inspire Chef Hans to create not just delicious dishes but interesting stories on his plates.

August joins a prestigious line-up of recent One To Watch award winners including Eat and Cook in Kuala Lumpur (2022), Meta in Singapore (2021), Masque in Mumbai (2020), JL Studio in Taichung (2019), Toyo Eatery in Manila (2018), TocToc in Seoul (2017), and Florilège in Tokyo (2016).

August’s Dynamic Duo

Hans Christian and Budi Cahyadi are both seasoned F&B professionals with complementary experiences under their belts.

Budi was born and grew up in Lombok. He graduated from Glion Institute of Higher Education in Switzerland. After which he then began a 12-year career with Mandarin Oriental Hotel Group, including ten years at Mandarin Oriental Hyde Park, London, and two years at Mandarin Oriental, Jakarta, with his last post being Director of Food and Beverage.

After leaving Mandarin Oriental Hotel Group, he joined a privately owned food and beverage operator in Indonesia as Director of Operations, overseeing two upscale restaurants and one coffee shop in the capital.

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