Our April Bento & Co. Series welcomes Chef John Avila, founder of Rendang Republic and one of Chicago’s leading voices in Indonesian cuisine.

 

With a background shaped in kitchens like Alinea, Four Seasons, The Duck Inn, and Gibsons Italia, Chef Avila brings a personal approach to his cooking, rooted in family, tradition, and the bold, layered flavors of Padang cuisine.

 

For this collaboration, he presents the Mackerel Dabu-Dabu Bento, highlighting grilled mackerel finished with sambal dabu-dabu, fried shallots, cilantro, and Acar Acar. Paired with nasi goreng, arugula salad with yuzu vinaigrette, beef gyoza, and miso soup.​

 

Available April 14th - 24th during lunch only, for dine-in and carryout.

A portion of proceeds will benefit the Greater Chicago Food Depository.