Kasih is a modern Indonesian restaurant located at the base of AVA mixed-use development, with a name that translates to English as “love.” In an open kitchen, beneath a box lantern sea, Chef de Cuisine Zachary Hamel executes a menu he created with revered Jakarta-based chef Vindex Tengker that doesn’t skimp on spice or funk. Their sambal tasting is a great way to sample bold flavors. Five different spicy dips appear on a platter in a row, ranging from tame to intense. Sambal nanas combines pineapple, chile, garlic, and lime juice. Bright sambal tomat teams tomato, chile, shallots, lemon basil, and lime juice. Sambal hijau blends tangy tomatillo, green chile, shallots, and Makrut lime leaf. Sambal terasi dials up the umami with roasted shrimp paste, roasted Fresno chile, and roasted tomato. Sambal dabu dabu invigorates heirloom tomatoes with shallots, lemon basil, and bird’s eye chiles. Sambals come with punchy turmeric pickles, dip-ready Indonesian crackers (shrimp, garlic, tempeh and poppy seed) and the chef’s signature “Zach snack,” a crave worthy mix of peanuts, spiced cashew brittle, lime leaf, and fried shallots. Bold plates include pepes ikan cod, with flaky Santa Barbara lingcod marinated in red curry paste and lemon basil grilled in a banana leaf. Nasi goreng is another highlight, featuring fried rice emboldened with sambal terasi, plated with seasonal vegetables and crispy egg noodles.