Tucked behind the main thoroughfare of Kemang Raya, is an island-inspired gem called ECAPS, which brings a fresh twist to Jakarta’s culinary scene.
Designed from back to front, with the bin always in mind, Eko Priharseno and Audrey Bernanda of Aedi Interior Design Bureau have taken a zero-waste approach to their new casual dining concept. Threaded throughout the entire restaurant and its supply chains is the idea of closing the loop; from the organic herb garden that contributes to the culinary experience, to composting scraps, here is food production that works in a circular fashion.
Entering the eatery, located in the Magran Living Building, from raised decking (made from shampoo bottles), guests see herb gardens planted in repurposed fruit crates and a contrasting minimalist interior. The interior of ECAPS is composed from materials which would otherwise have been thrown away. Items are given a second life and a new aesthetic. One is immediately drawn to the colourful marble flooring, a creative use of surplus materials from architecture and interior projects.
“You can find dining tables made from household waste, such as glasses and floppy discs; as well as a bar and customised coffee brew stand made using concrete and cigarette filters. We turned the plastic water bottle caps into stylish stools with interesting patterns. There are a number of unique interior elements in ECAPS including the use of banana paper as ceiling cover,” described Audrey.
ECAPS is inspired by the global environmental problems caused by waste and trash generated by humans each day that is slowly destroying our planet. The designers gave a lot of thought to these issues at the beginning of the pandemic. Together with the dedicated team at PT Maju Jalan Bersama, they are taking steps to take better care of the environment through this restaurant with a big heart. ECAPS is an anagram of SPACE – space to reflect on our lives as humans and how humans should treat the environment. “ECAPS shows repurposing trash and waste can become part of our DNA and translate into beautiful objects and interiors. ECAPS is a concept that will evolve in the future,” explained Eko.
Serving a holistic menu made using fresh, healthy ingredients that is also non-GMO (genetically modified organism), ECAPS offers breakfast, lunch and dinner for city folks who enjoy comfort food. The menu features local favourites like Bakmi and western classics such as Old-Fashioned Bolognese. Drinks include a curated mocktail menu and coffee creations made from single origin Arabica beans carefully sourced from single estates around Indonesia. Those with a sweet tooth will rejoice at the scones and cakes. There are a selection of breads baked in-house daily from scratch. A must to take home are ECAPS strawberry basil and orange marmalade jam.
Indoors, the restaurant sits up to 20 customers, with a bar and banquet space, while outdoors comfortably accommodates 30 guests surrounded by greenery. ECAPS also provides a multipurpose area for exhibitions and a General Store selling local and international artisanal products with the same sustainable values.
ECAPS partners with Waste4Change Indonesia for Responsible Waste Management Implementation towards Zero Waste to Landfill programme. This means that all organic waste is decomposed and recycled; and the residue is processed with RDF (Refuse Derived Fuel) Technology. RDF is a renewable energy source that ensures waste can be used as fuel in cement kilns, replacing a portion of conventional fossil fuels like coal.
“We are lucky to receive tremendous support from many trusted parties to help with the research, sourcing and processing of the waste. They have magically turned our wild imagination into the coolest result,” said the Aedi Interior co-founders.
Uncompromising in its mission, ECAPS sets a high bar for the increasingly popular zero-waste concept in the F&B industry, providing diners with traditional delicious comforts in an interior privileging sustainable, thoughtful design.