Small Business Spotlight: Parot Siramami Serve Their Love In Hearty Asian Dishes
There’s nothing better to accompany you than a substantial and comforting meal. Parot Siramami in Yogyakarta offers a delightful selection of Asian fusion dishes that caters to any time of day — breakfast, lunch, or dinner. In this installment of Small Business Spotlight, EnVi chatted with Marcellina Dwi Kencana Putri, co-owner of Parot Siramami, on her love for Asian cuisines, views on gastronomy, and combining food and arts with Asian Food Design.
The Beginning of Parot Siramami
Initially based in Jakarta, Putri worked as a manager within an arts collective ecosystem. Amidst her demanding routine, cooking emerged as an escape from fast-paced work life. The shift came in 2020 when the pandemic forced Putri, like many others, to work from home. It was during this period that she turned her passion into a small business, selling her specialty, Salmon en Croute, online. For the next three years, she juggled her full-time job from Monday to Friday and devoted her weekends to preparing orders for her growing clientele.
Owning a shop was not just a fleeting idea — it was a shared dream she and her partner had envisioned since the early days of their relationship. Putri’s love for cooking had always driven her to experiment with recipes from different cultures and countries. This curiosity only deepened when she moved to Bali and resided in Ubud, a place renowned for its diverse fusion restaurants. She found immense joy in tasting the imaginative combinations and flavors that the culinary world had to offer.
In 2023, a transformative trip across Southeast Asia brought a fresh wave of inspiration. Together with her partner, Putri ventured through the streets of Chiang Mai, savoring the rich and creamy Khao Soi. In Hanoi, the couple enjoyed the beloved Bun Cha, while Phnom Penh and Manila provided more unforgettable meals and snacks. These experiences cemented their passion for global cuisine and fueled her decision to pursue this dream fully. By 2024, she had resigned from her full-time role in Jakarta and returned home to Yogyakarta, ready to embark on this new chapter of culinary entrepreneurship.
Philosophy Behind The Name
“Parot Siramami” stands for Pagi Roti, Siang Rames, Malam Mie (Morning Bread, Midday Mixed Rice, Nighttime Noodles). The inspiration for the name came from how food vendors in Yogyakarta manage their schedules and choose the times when they sell their dishes.“Though it might be more fitting to say morning gudeg or soto for Yogyakarta”, she expressed.
The name “Parot Siramami” initially stemmed from the concept she wanted to introduce. In the morning, only bread would be sold, hence Pagi Roti. The idea for Siang Rames (Midday Mixed Rice) was inspired by the traditional warung rames vendors who typically serve food from breakfast until lunch. The word rames is said to come from ra mesti, meaning “uncertain,” reflecting the flexible nature of the dishes offered. Lastly, Malam Mie (Nighttime Noodles) took inspiration from classic Javanese noodle sellers who usually operate at night.
A Nook of Asian Meals
Parot Siramami offers a diverse selection of dishes inspired by Thai, Vietnamese, and, of course, Indonesian cuisine. One of their best-selling rice dishes is Nasi Opor Goreng Kecombrang, which draws inspiration from traditional opor (stew with coconut milk) dishes. This unique menu features crispy fried opor paired with kecombrang-infused (torch ginger) fried rice and sambal matah as a condiment. The concept originated from a common practice during Eid where leftover opor is repurposed to create a new dish, ensuring that families don’t tire of eating the same meal.
Additionally, Parot Siramami serves a halal version of the Vietnamese Bun Cha, substituting the usual pork with marinated chicken. This dish is served with cold lethek noodles, a local specialty from Yogyakarta made from cassava that provides a delightfully springy texture.
Amidst Yogyakarta’s Culinary Landscape
The culinary scene in Yogyakarta has recently been marked by a surge in Asian food trends, from kopitiam establishments serving Peranakan dishes to the proliferation of ramen and fusion noodle eateries. Despite these trends, traditional Jogja home-cooked meals remain at the forefront, holding an unshakable top spot — such as the well-loved Kopi Klotok. Parot Siramami aims to enter the scene as a new player offering something different, though not entirely unfamiliar. While Thai and Vietnamese cuisines have already gained popularity in Jogja, Parot Siramami seeks to introduce other new and lesser-known menu items to the Indonesian market. To Putri, food is an entry point into a broader world, encompassing the culture, beliefs, and values of its origin. This is the value that Parot Siramami strives to offer its customers — the idea that food can inspire a willingness to travel, experience new things, and learn something novel.
Creating a Space Where Art is Celebrated
The idea of creating a space where art can be showcased actually came from Putri’s partner, who had plans to host an exhibition at Parot Siramami, as the space featured walls adorned with art prints from their illustrator friends. Their motivation grew when they saw Takako Masuki of Asian Food Design starting to create acrylic paintings and hold her first solo exhibition in Japan. Inspired by Takako’s exhibition posts, her partner spontaneously suggested that she host an exhibition in the Parot Siramami space. They believed Takako’s artwork, centered on Asian local foods, aligned perfectly with the values they aimed to share with the public.
In Collaboration with Asian Food Design
Parot Siramami opened an exhibition in collaboration with Takako Masuki of Asian Food Design. The first time Putri interacted with Takako was at the 2023 Jakarta Art Book Fair, where she discovered the Asian Food Design booth and was immediately captivated by Takako’s work. The creations resonated deeply with Putri’s own passion for food and habit of documenting meals.
Putri believes that the common ground between her and Takako is their shared desire to convey their food experiences through different mediums. “Another similarity is their deep appreciation for local foods, particularly in Asia, which often have a unique common thread, likely rooted in shared origins — such as how Chinese cuisine has influenced Peranakan dishes,” she said. They both draw significant inspiration from food and use it as a way to learn about local cultures. Putri feels that they are equally obsessed with Asian cuisine.
Beyond her paintings, Takako also produced zines filled with informative content about the culinary differences between various countries. Over three months, Putri and her partner coordinated with Takako to prepare the exhibition, design collaborative merchandise, and create a food and walking tour program with their partner, Jalan Gembira. They hoped this event would mark the beginning of a broader and more deeply rooted movement to popularize the diverse culinary traditions of Asia.
Putri’s Views on Gastronomy and Hopes for the Future
“Infinite possibility,” Putri said, describing her view of food constantly evolving. From the moment a seed is planted and harvested, to its fermentation or preservation, every step requires hard work and knowledge. This journey culminates in a dish that carries countless stories behind it, ready to be enjoyed.
From the exhibition, Putri hopes that more people will be willing to travel and try various dishes from their regions of origin. She also hopes that more people will become aware of the diversity of Asian cuisine and stop claiming ownership over certain foods. In her view, everyone has their own unique way of presenting a dish.
Parot Siramami’s exhibition with Asian Food Design is available until December 7, 2024. Check out their Instagram account and pay a visit to their home where the warmth feeling of food could be felt in every corner.
Interested to see more of Takako Masuki’s works? Check out our Asian Food Design piece here!
