The Art of Making Space: The Menu by Ku Rasa

Together with Sana Keefer of asi asi projects, we hosted a dinner in Los Angeles uniting our creative communities over food and art to explore how we make space for the things that hold meaning in our lives.
The three-course menu was prepared by Anastasia Hasna, multidisciplinary designer and the chef behind Ku Rasa, a food-based practice rooted in community care, sensory eating experiences, and spatial curation. Influenced by her Indonesian upbringing, the spring-forward meal tapped Southeast Asian flavors from start to finish-from the communal gado gado with peanut sauce, to jasmine jelly cakes for dessert.
Here’s how she plated the second course, grilled oyster mushrooms with kamangi leaf oil and sambal matah, in The Pasta Bowls.
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