5 Best Places Recommended by Chef Henry Brata for Great Food
Behind every chef is a story shaped by experience, memory, and taste. For Henry Brata, that story begins with fire and the sea.
As the chef-owner of Isabella Steakhouse, Henry is known for his deep appreciation of charcoal-grilled cuisine. Cooking over charcoal, for him, is not just a technique. Instead, it is a way to bring out a distinctive aroma and character in every dish. This approach has become the foundation of his culinary identity.
Although steak defines his restaurant, his personal preference leans toward seafood. Over the years, Henry has developed a strong connection to it. During his early career, he trained in kitchens that specialized in seafood. Because of this, he gained a strong understanding of freshness, precision, and balance. At the same time, seafood was always present in family gatherings, adding a sense of nostalgia to his cooking.
Interestingly, his journey started from humble beginnings. His first role in the culinary world was as a dishwasher at a tent-style seafood stall. From there, his passion slowly grew. Surrounded by the scent of the sea and the rhythm of the kitchen, he built a deep respect for ingredients and process.
Today, seafood represents more than just a category on a menu. For Henry, it reflects memory, discipline, and origin.
With that in mind, here are five places he personally recommends for great food.
Baku Sayang
At Baku Sayang, bold flavors take center stage. One standout dish is the tuna jaw, known for its rich texture and deep flavor. In addition, the stir-fried papaya flower offers a unique bitterness that balances the meal. The fish head curry is equally memorable, delivering layers of spice and warmth.
Seafood Santa
For consistently satisfying grilled dishes, Seafood Santa is one of Henry’s go-to spots. He often orders the grilled squid, which is cooked over charcoal. As expected, the smoky aroma enhances the overall flavor. Moreover, the seasoning is savory and reliable, making it a dependable choice every time.
Bunga Pepaya
Bunga Pepaya stands out for its seafood execution and value. Henry usually orders the woku fish roe and grilled tuna cooked to medium. Notably, fish roe is difficult to prepare well, yet this place delivers it with precision. At the same time, the pricing remains accessible, making it both quality-driven and budget-friendly.
Kuah Kuah
Located in Melawai Plaza, Kuah – Kuah is known for its comforting dishes. One highlight is the sop djanda, which features a rich and flavorful broth. In particular, the depth of taste makes it a satisfying option for those seeking warmth and comfort in a bowl.
Bubur Tjap Tiger
For something simple yet deeply satisfying, Bubur Tjap Tiger is a favorite. The chicken porridge is soft and comforting. Alongside it, the fried chicken liver adds a savory richness. To complete the dish, the fragrant shallot oil brings everything together with a distinct aroma.
A Reflection of Taste and Memory
Each of these places reflects a different side of Henry Brata’s palate. From bold seafood dishes to comforting local favorites, his recommendations highlight a balance between flavor, technique, and nostalgia.
Ultimately, these spots are more than just places to eat. They represent the journey of a chef who values both simplicity and depth in every dish.
