The tables were adorned with an array of culinary delights.

Each dish reflecting the rich culinary heritage of Betawi. Platters of Sayur Asem, fragrant and adorned with an assortment of side dishes, stood proudly at the center. Bowls of Gabus Pucung, brimming with tender kredok, were served alongside plates of pepes tahu. The tantalizing aroma of lalapan, a traditional fruit salad with a spicy peanut sauce, mingled with the fragrance of bir pletok.