All posts by Rian Farisa

Rian Farisa stars himself in a flick about how a culinary correspondent living a life full of adventures as if he will live forever. At the end of the day, he lives to retell the chronicles of his swashbuckling daring gastronomic adventures like a bard singing his tales of beautiful faraway lands. Since gastronomy consists of complex aspects and that is where his passion lies, he decided to unravel how businessmen, hawkers and luxurious restaurants alike, serve their dishes for the patrons. Whether they only serve for the advantages in taste or only the surroundings or whether they really throw anything for the sake of customer's satisfaction, he shall be solely the only one who can tell and in the name of this noble profession, justice shall be done!

Experiencing Canada with Chef Joan Monfaredi at Grand Hyatt Jakarta

Canadian cuisine proves itself as an elusive one when it comes to on how to define it. For this, Chef Joan Monfaredi flew all the way from Toronto to introduce her pride and joy on cooking the food and explaining the great flavors from the huge country for a few days only in Grand Hyatt Jakarta.

Chef Joan Monfaredi
Chef Joan Monfaredi

Canada nowadays as we all know becomes a melting pot of many cultures previously unheard at least a century ago. Before we knew there were only the Native Americans and then came the French and the British. Now, Canada becomes the home of people coming from Europe and Asia as well.

While it is hard to pinpoint what the real cuisine look like, Chef Joan Monfaredi, who is a native Central Canadian, humbly states that Canadian food is all about honesty in each of the ingredients, something that you can trace back by tasting the very flavor of it.

From what I saw personally, her dishes truly incorporates the honesty of the flavors, the freshest of the ingredients, and the chemistry of many cuisines while also keeping the Canadian identity intact as well as she always stated whenever the food arrives.

Chef Joan Monfaredi 2 Chef Joan Monfaredi 3

Take it for example the wondrous courses that I experienced from appetizer to dessert starting from the lamb ravioli, the seafood salad, the aged beef tenderloin, and a myriad of ravishing desserts. Some specific produce and ingredients were brought personally from Canada to ensure the authenticity.

Chef Joan Monfaredi 4 Chef Joan Monfaredi 5

Now it’s your turn to experience Canada at its best with Chef Joan Monfaredi at C’s Steak and Seafood Restaurant in Grand Hyatt Jakarta for only until October 24, 2014!

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For more information:

C’s STEAK AND SEAFOOD RESTAURANT

Address:
Grand Hyatt Jakarta,
Jalan MH Thamrin Kav. 28-30, Jakarta – Indonesia
T: +62.21.2992.1234

Opening hours:
Everyday, 12pm – 3pm (lunch) & 6pm – 10.30pm (dinner)

Angry Chicken

Quikskoop™: Yo’ Panino

For quite some time now, Jakartans have been indulging themselves for delicious subs of rich variants from Yo’ Panino. Quite recently I gave a good try to some of their best flavors. Check it out!

Subs! I would never miss the opportunity of having it whenever I’m abroad from one of America’s famous brands that’s been around the world but Indonesia. I would never thought though that we would have the substitute for it and from as far as I can tell, a serious contender.

Yes, that’s Yo’ Panino with a myriad of cool selections for subs, all comprised of fresh vegetables, proteins, and rich sauces. Once arrived, you can see clearly that all is well composed, fulfilling, and certainly mouthwatering.

Big Daddy
Big Daddy

The first and foremost, the giant Big Daddy would be the strongest option to take in Yo’ Panino on any given day. Not only that it will surely quench your hunger but look at the composition – fried egg, minced meat, and melted cheddar all encircled within the sub of your choice.

Sloppy Joe
Sloppy Joe

A great option other than the Big Daddy is none other than the good old Sloppy Joe. This legendary filling for hamburger has all that you need even for subs, but I’d still pick Big Daddy nonetheless because, well I’m embarrassed to admit this, but I’m so always in love with anything egg-y.

The Tex-Mex
The Tex-Mex

My wife, as an avid fan of Mexican cuisine, opted the Tex-Mex tortilla wrap and you got the pico de gallo alongside the guacamole with it all the way. It is healthier but as for me, I like the meaty side better.

Angry Chicken
Angry Chicken

Take for example the Angry Chicken. The adjective ‘angry’ doesn’t mean that you are going to receive a heavy blow from the spicy sauce (although it is probably taken as a pun from the a best-selling game few years ago), but it’s ‘angry’ on a friendlier term. I always like the fulfilling crispy chicken, fried to perfection, and served hot. Those are a really good combination with the sub by the way.

As for the rest, I particularly enjoy the peripherals such as the truffle fries, chicken pops, and a really good tempe salad with a nicely flavored Indonesian-style dressing that tastes like asinan and peanut sauce. Intriguing!

Cold pressed juices
Cold pressed juices

To end the deal, we detoxed a bit with Yo’ Panino’s current craze – The Cold Pressed Juice! All the natural elements were blended carefully without any addition of water, sugar, and even preservatives. I tried the very veggie one and my wife went with the Vitamin C Detox. Both the flavor and the texture might be thick, but we ended up liking it.

Cookies and cakes
Cookies and cakes

As always, after all the heavy stuff that we got, it’s time to relax a bit with Yo’ Panino’s cookies and cakes. They have anything chocolate-y with the cookies, but the one that I fancied a lot was their banana cake. If only they gave a scoop of ice cream to go with that.

Well, it was certainly a pleasant experience for me and I enjoyed a lot with their formula of subs. Even so, you can always assemble your own sub but for this one, I think I’ll stick with the menu.

Until next time, Yo’ Panino yo!

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YO’ PANINO
Halal-friendly (some of the menu contains alcohol)

Suitable for vegetarians
Available for delivery

Address:
Plaza Indonesia, Level 4 – Unit E0231, E023T
Jalan MH Thamrin no. 28-30, Jakarta – Indonesia
T: +62.21.2992.4020

Opening hours:
Everyday, mall opening hours (Fri – Sat until midnight)

Website | FacebookTwitter

Cover Feature – Intro: Chicken by Hengky – PART 1 of 2 (The Foodie Magazine, June 2014)

Chef Hengky Efendy of The Belly Clan displays his mastery of Pan-Asian flavors as he shares with us fanciful ways to cook chicken.

Since 2012, the young and gifted Chef Hengky Efendy has been at the helm of The Belly Clan’s kitchen and has adapted really well with the restaurant’s forte. Known for assimilating the best from cuisines from around the globe into its dishes. Yes, it’s the genre of cooking which many call fusion, but let us be clear, this is not “fusion confusion” which other restaurants often make huge mistakes with.

Chef Hengky Efendy of The Belly Clan, Jakarta
Chef Hengky Efendy of The Belly Clan, Jakarta

Fusion was never easy, which is precisely why Chef Hengky was brought in at the first place. As a graduate of NHI Bandung, the chef has been around the world for more than a decade to work at many restaurants and hotels. Achievers from this hospitality school are known as those who have gone through so many countries and the chef is definitely one of these people.

We may call Chef Hengky’s travels a fruitful adventure, since he has worked in various countries including Japan, the Maldives, and Switzerland; but his biggest break was when he joined the ranks of Gordon Ramsay’s team and worked at three different restaurants in three different countries. Hengky has been to Savoy Grill in London with Chef Marcus Wareing and he continued his journey and moved to Gordon Ramsay at The London in New York. And finally, he was taken under the wing of Chef Josh Emett as a sous chef at Maze in Melbourne.

Naturally born with instincts as a family guy, Chef Hengky decided to return back to Indonesia and marry the girl of his dreams whom he met when he was still in Japan. Upon returning to Indonesia, it only took him on a while to land himself a job as the head chef of The Belly Clan.

Among his creations at the restaurant are the Singaporean chili crab presented with fettuccine, beef ribs with green chili sambal, soba noodle with Carbonara sauce, barramundi with sambal matah, and panna cotta in black sesame sauce. I personally tried these and they cling onto my mind until this day as memorable dishes combining techniques and flavors from both the East and West.

Chef Hengky backs us up in this issue with his chicken recipes that you can cook at home or you can swing by The Belly Clan if you are like me, lazy to cook! For a good brunch, the chicken club sandwich was all you could ask for and it came with a thick fillet of sauteed chicken breast with beef bacon, mayo, kyuri, egg, and fries. If you fancy soup for a starter, Chef Hengky has the Asian-style chicken soup with the heady flavor of lemongrass, together with ginger, red chili, and coconut milk. However, my favorites are his two great chicken dishes, the chili pesto chicken and the roasted Cajun chicken, both winning on their own merits.

His immaculate pesto recipe that brings out its true flavor and fragrance went well with the chicken and the fusion element he brought along with it was the potato balado. Ultimately the roast Cajun chicken was not short of flavor as well and the chicken reminded me brought me to the imaginary world of the bygone eras reminiscent of the scenes from the movie, The Help.

Chef Hengky’s expertise honed from working all over the world, brings forth dishes which are mature, flavorful and hearty, blending together inspirations from the locales he has worked at, all coming together to honor our featured ingredient this month, chicken.

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To be continued on the next post with recipes from Chef Hengky:
http://gastronomy-aficionado.com/2014/10/18/chicken-by-hengky-2/

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THE BELLY CLAN | Intiland Tower, Jalan Jend. Sudirman Kav. 32, Jakarta | T: +62.21.5790.6000 | www.thebellyclan.com

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Featured in THE FOODIE MAGAZINE June 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict

Suntiang GI 1

Quikskoop™: Suntiang (Grand Indonesia, Jakarta)

The daring Suntiang with its Minang-Japanese cuisine fusion trendsetter is on its way to have its third branch in an undisclosed location yet in Jakarta. I was having this opportunity sometime ago to visit their second outlet in Grand Indonesia and tried their latest creations. Let’s take a look!

Well, it feels like I’m back to familiar terrain again with Suntiang’s family restaurant design which of course, unlike the normal Padang restaurant, and it pretty much reminds me of their flagship outlet in Pondok Indah Mall.

Gulai Ramen
Gulai Ramen

Of course, we’re opening it right away with our classic favorite – the Gulai Ramen. This is perhaps the most wondrous recipe Suntiang ever made and it is comprised with the spicy and savory soup and the ramen that Jakartans currently craze about. It has a bountiful amount of topping and especially for someone who seeks halal ramen like me, this clearly satiates my temptations a lot!

Spicy Seafood Udon Hotplate
Spicy Seafood Udon Hotplate

My wife however, has a say on something else and something new made by Suntiang. It’s still in the same noodle department but this one came in a form of udon. Yup, that’s the spicy fiery udon with seafood in a hotplate. Even I found this one my cup of tea also but a tad spicier than the gulai.

Ikan Bilis Cabe Hijau Roll
Ikan Bilis Cabe Hijau Roll

The sushi rolls are not to be missed as well, especially the one using both lado mudo (green chilies) and ikan bilis (anchovies). The use of green chilies make it feels clean and less spicy but it does work well with the saltiness that came from the fish. A good choice for something in-between thick flavored dishes in Suntiang.

Salmon Asam Padeh Roll
Salmon Asam Padeh Roll

Other must-tries from Suntiang’s current menu are such as the edamame topped with balado for a good opener and the asam padeh roll using salmon this time. The latter is highly enjoyable but the former somehow eludes me on how to enjoy it properly, nevertheless it’s an interesting combination.

Suntiang GI 6

To end the deal, Suntiang’s fresh mocktails are always a treat to remember. Not only that it’s all well-assembled drinks but it an eyecandy as well. If you’d like something else other than drinks, then you might want to try the kue cubit with green tea flavor KitKat. Despite how interesting it looks, perhaps Suntiang would like to consider on not using the powder green tea upon it as it brings a somehow bitter flavor to the whole experience.

Well, it’s always a nice experience having to visit Suntiang from time to time and I am really looking forward for their next outlet and the finalized halal-certification. Best of luck!

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SUNTIANG
Halal-friendly (halal-certification under process – per October 2014)

Unsuitable for vegetarians

Address:
Grand Indonesia, Level 3A – West Mall,
Jalan MH Thamrin no. 1, Jakarta – Indonesia
T: +62.21.2358.0448

Opening hours:
Everyday, mall opening hours

Website Twitter | Instagram

Spend: IDR 75,000 – IDR 100,000 / person

Pantry 101: Cute Little Biggie Eggs! (The Foodie Magazine, June 2014)

“There are at least two sides to every issue, and I like my issues sunny side up. I also like bacon and toast on the side. Are you eating what I’m saying?” – Jarod Kintz

As one of the world’s most important ingredients used in so many dishes from breakfast to dinner, choosing eggs turn out to be a matter of complexity and that’s because so many options to choose from. Around the world, not only do we cook with chicken eggs, there are other, more exotic eggs too!

QUAIL EGGS
Undisputedly, this egg is the smallest yet also a hugely popular and is consumed in large quantities all over the world. Take for instance the quail’s egg satay often found in many chicken porridge pushcarts every morning here in Indonesia or even in soups and Chinese cuisine.

Out there, the quail egg is simply an honorable ingredient that so many countries use in their notable dishes. For example, we can easily find it on top of steak tartare from France, in tapas dishes from Spain, marinated with soy sauce in Korea, and many suggest the use of it for croque madame as well.

CHICKEN EGGS
Clearly, the chicken egg is the most familiar choice to cook with, any household around the globe would cook it every day. The efficiency of the poultry industry – or in this case, chicken, is signified as well by the wide array of choices for the eggs.

Starting from whether you want it brown or white from the eggshell color or bringing it up to the level where you also consider whether the eggs came organically, from free-range chicken, or cage-free. Choosing chicken eggs has never been this personal before!

With the size of around 2 ounces, chicken egg packs around 78 calories and is one of the most versatile ingredients in the entire universe. Fry it, scramble it, poach it, or anything that you like.

DUCK EGGS
With the size of almost twice that of chicken eggs, the size of the yolk from duck egg is also way bigger. With its higher fat content and creamier texture, the duck egg becomes the favorite of bakers and pastry chefs alike. Name anything you want from crème brulee, sponge cake, flan, or anything with custard-y texture. In the East, the duck egg becomes a delicacy, especially in The Philippines with the balut or the salted duck egg in China and also Indonesia.

Again, we’d like to remind you that the calorie level of duck egg is twice of what the chicken egg has and three times the cholesterol. Tread carefully.

TURKEY EGGS
Unlike chicken, quail, or duck eggs, the turkey eggs are not commonly found in markets because of the high demand of whole turkey itself and with lower output of the eggs when compared with other fowls.

With the size roughly the same with duck egg, it actually possesses a bit more calories but 3.5 times of cholesterol found in chicken egg! With its creamier texture but similarity with chicken egg, it is also suitable to treat it like a fancy chicken egg but still made into the classics like poaching, scrambling, and frying.

GOOSE EGGS
The goose egg is particularly high in calories, cholesterol, and goes with twice the size of duck egg. It has a richer, more pronounced flavor than a chicken egg. In some parts of the world, despite the price tag of around $3-per-egg, it sells out really quick. It is also a bit rare to find it in local markets because in some countries, you will have to travel to farmers’ markets or splurge at high-end gourmet shops for this egg. Some suggestions on how to deal with this egg are to hardboil it, fry it, or make it into an omelette.

OSTRICH EGGS
Here’s the fun fact – each giant ostrich egg equals to 24 chicken eggs! Of course the shell is harder as well and you might need extra strength to crack it open, but some people also prefer to drill and drain it instead. The egg’s availability is also limited to certain farmers’ markets that usually sell it at around $30-per-egg!

Some suggests to just scramble it with anything you have on the fridge but a chef recently tried to put it as an ingredient for making fresh pasta. Well, at around 2,000 calories per egg, you really want to be careful eating it. But even before that, you have to splurge the 30 bucks first though!

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Click to download this article

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Featured in THE FOODIE MAGAZINE June 2014 edition

Download it for free here via SCOOP!