From 10–12 July 2026, The Papilion in Kemang will welcome Warung Pak Chandra for an exclusive three-day pop-up.
Known for serving comforting Indonesian dishes with subtle Thai influences, Warung Pak Chandra has become one of Jakarta’s favourite casual dining destinations.
The restaurant was recently recognised in Best Eats by FoodieS 2026 as one of Indonesia’s 100 Best Restaurants in the Casual Dining category, reflecting its growing reputation among local food enthusiasts.
For three days only, visitors to Papilion’s Market Place will have the opportunity to enjoy a selection of the restaurant’s signature bowls, freshly prepared by founder Chandra Drews and his team.
The pop-up offers an easy way to experience some of the restaurant’s best-known dishes in a relaxed setting.
The Story Behind Warung Pak Chandra and Its Signature Dishes
The story of Warung Pak Chandra begins long before the restaurant opened its doors in Jakarta. Founder Chandra Drews started his culinary career in 2002 while working in the kitchen of a Thai restaurant in Manchester.
The experience introduced him to the rich flavours and techniques of Thai cuisine, which would later influence his own cooking style.
His journey then took him to the Netherlands, where he established an Indonesian catering business while continuing to explore the diverse cuisines of Southeast Asia.
After returning to Jakarta, Chandra became known not only for his cooking but also for his work as a writer and music curator at Whiteboard Journal, reflecting his long-standing interest in both food and culture.
In 2022, he opened Warung Pak Chandra, a neighbourhood restaurant that quickly gained a loyal customers.
Rather than reinventing traditional recipes, the restaurant combines familiar flavours with carefully balanced Thai elements, creating dishes that feel both nostalgic and distinctive.
During the pop-up at Papilion’s Market Place, guests can choose from three signature dishes:
- Gulai Daging Chiang Mai, a rich beef gulai prepared with coriander root, kaffir lime peel, dried chillies, and fragrant Thai herbs.
- Sop Daging Pattaya, a comforting clear beef broth slowly simmered with beef bones and coriander for a clean yet deeply satisfying flavour.
- Soto Gingru, a distinctive creation inspired by both rawon and soto daging, combining kluwek, tauco, and toasted coconut to produce a savoury, full-bodied broth.
Warung Pak Chandra pop-up will serve both lunch and dinner from Friday, 10 July, to Sunday, 12 July 2026, with dishes available while stocks last.
If you’ve been curious about the restaurant or simply enjoy discovering new dining experiences, this limited-time event is worth adding to your weekend plans.
