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!
Ah the Nordic cuisine. Separated from the rest of continental Europe and is a world of its own. Despite of what people would think of the land as cold and icy, Scandinavia is breathtakingly picturesque and with people who are mostly purists when it comes to food.
On stark contrast with Indonesia and its abundance in spices and herbs, Scandinavia may seem very straightforward with how they develop their produce and palate. However, the latter may not be always in such terms.
With the appearance of the Finnish masterchef Mr Jaakko Sorsa at C’s Steak and Seafood Restaurant of Grand Hyatt Jakarta quite recently, it is high time for me to personally appreciate the refined Nordic cuisine.
Mr Sorsa himself has over 20 years of experience apprenticing with Finnish and Swedish masterchefs and a part of kitchen team of Presidential Palace of Finland. He was also an instrumental actor behind the success of Chez Dominique, a two starred Michelin, in Helsinki before now becoming the master of his own house at FINDS – a restaurant dedicated for Nordic cuisine in Hong Kong.
So here is the highlights of his creations that night. Each and every dish was presented beautifully, perfectly executed and with a degree of finesse found only on experienced chefs. In addition to that the use of ingredients and techniques for the dishes were also unique and unseen before for me. He utilized native ingredients and that explains the price for his set dinner – IDR 1,200,000!
It was wondrous, let me tell you.
Shall we proceed then to the dishes?
Well, this one I will have to leave it up to your imagination. It was magical for me with these wondrous rare ingredients and FINDS may well be a must-do experience whenever I’m in Hong Kong next time.
How about you?
C’s STEAK & SEAFOOD RESTAURANT
Halal-friendly (some menu may contain alcohol) Some menu are suitable for vegetarians
Address: Grand Hyatt, Jalan M.H. Thamrin, Jakarta – Indonesia
News presenter Glory Oyong tells about how she engaged in the TV journalism, her restaurant business, and free-time activities.
There is already love and determination as seen from how Glory Oyong interacts with the camera on her popular morning news show. Sapa Indonesia on Kompas TV will never be the same without her. Together with veteran anchors such as Timothy Marbun and Bayu Sutiyono, she gracefully presents it naturally with such eloquence even at her young age.
Clearly there’s more than just beauty to be reckoned here from Glory. As our curiosity here at JAX finally piqued, that one fine afternoon becomes the moment when we finally encounter each other. With her energetic nature and welcoming smiles, she shares us a story about her life.
Can you tell us a bit about the highlights of your career in journalism?
My earliest day in journalism was when I did some broadcasting with a radio station. I took my pleasure knowing that people actually listened to the program. My first time with Kompas was when I became an intern at the dot com. I realized that I finally got to meet with people who have the most up-and-coming knowledge about what really happens out there and also being able to meet important people, like the decision makers.
That’s why I decided to apply for a job at the recently inauguratedKompas TV back in 2011 after I graduated from university. It took some time for the screening process but I finally got my way in.
At first I thought it was gonna be like a walk in the park but every newcomer must start it from the very bottom. I was assigned as a field reporter to cover about fire, flood, criminal cases, and of course – the legendary arus mudik (the stream of homecoming visitors during Lebaran)!
Now on my fourth year with Kompas TV, I am hosting my morning show and also entrusted as a producer for the programs here.
My goal is that one day I will have my very own show. Something like what Robin Meade does at HLN with her Morning Express. There will be hard news of course, but there will be talks with competent people of the issue. Lastly, there’s the unique satire segment to address the concern about anything that recently happens.
You are also known for your athletic ability and modeling career. Can you tell us about it?
When I was little and living in Batam, I was a tomboy and my hair was cut short. My father taught me everything about sports from swimming and athletics to badminton and basketball.
One day my mother wanted to develop my feminine personality as well. That’s when I started joining the beauty pageants. Thankfully, I managed to keep it going with not just local pageantry but also at the international level, until I decided to focus on my study.
With so much at hand right now, how do you keep your life in balance?
I have realized since my modeling days that we will need to sacrifice something to be an achiever. Since then I have sacrificed my personal time and my time with family. I rarely go home to Batam anymore now to visit my parents. But I would do that at least once a year.
However, the key is to keep it well managed. For instance, my weekend should be spent for church and my family. But I realize that as a woman, I have my obligations as well for my husband. In return, he gives me the freedom to develop my career.
Are there any local and international news presenters who have inspired you in this career? Can you mention some of them?
There are Hala Gorani and Erin Burnett from CNN. I just love the way they present themselves firmly but intellectually and yet at the same time they are also gentle.
From Indonesia, I always adore Rosiana Silalahi who is now my mentor and superior here in Kompas. I watched her interviewing top politicians like Lee Kuan Yew or George Bush – never knew that one day I would work together with her. There’s also my senior Aiman Witjaksono. Together they taught me how to be a better journalist.
What are your hobbies?
Cooking! I was born in Padang and my parents taught me how to cook popular Minang dishes. In my pastime, I would cook rendang, dendeng balado or even dendeng batokok. It’s not particularly hard once you started to get the knack of it.
It’s important to know how to cook, said my mother. I don’t know if she said it seriously or jokingly, but she said that if life became difficult at one point, we could always open up a Padang restaurant. [laugh]
Other than that I basically love sports. Before I got married, I spent my time after work for gym, crossfit trainings, or wing chun. But now on our weekends, I am learning tennis from my husband who has been playing all of his life. It’s different from badminton, but it’s good to learn something new.
Mention us your favorite food.
I can’t say no to seafood. Growing up in Batam most of my life, we always had the access for fresh seafood. From prawns to live crabs, Batam and Kepulauan Riau have native cockles such as gonggong, which tastes deliciously like chicken, or cucut nenek that you won’t see at here in Jakarta. I love every bit about seafood!
Living in the capital with its advanced culinary culture, I became exposed with how bountiful the desserts are here. It’s also exciting to know that there are plenty variations for gelato or coffee.
But as always, at the end of the day, it all comes back to the noodles – especially now that we have owned ourselves a bakmi business in Pluit, Kalibata and Alam Sutra.
What kind of challenges that you have faced so far? How do you manage them with your personal recipe for success?
My life goes by with this personal motto of “Dare yourself and do your best”. However, working in journalistic requires more than just that. You have to “Love your job” as well. This philosophy works well all the time.
For instance, I once dared myself to face the challenge of reporting economic news. It was something unknown to me before and I have no background support for it. However, during my two years tenure on economic desk, I learned so much about investment and stock market. It might not be for every reporter but it was my determination that made it possible.
My early years being a field reporter were easily the most demanding phase of my career. Every day I have to successfully deliver the news and failing to do so may get me being reprimanded by my superiors. I used to cry a lot back then but I fell in love with my job since the beginning. That’s the most important thing that keeps me going on until this day.
Lastly, you have to do your best on everything. If you are not up for this, then what you earn is only for what you eat. Don’t settle in as the second or third but we have to strive to be the first in what we do.
Waktu berselang, zaman berganti, dan kini era bersantap all-you-can-eat justru semakin semarak dengan kehadiran berbagai restoran shabu-shabu di Jakarta. Tren yang dahulunya merupakan produk dominasi beberapa brand saja justru kini mendapatkan tantangan sengit dari pemunculan berbagai konsep baru yang tidak hanya segar, namun juga mengundang selera.
Sebut saja salah satunya yaitu Shabu Ghin. Baru saja membuka pintunya dalam beberapa minggu belakangan, rupanya Shabu Ghin mengusung konsep shabu-shabu yang memperhatikan banyak aspek penting selain dari menu utamanya.
Misalkan saja suasana restoran serta kapasitas tempat duduknya. Meskipun berlokasi di Jalan Wolter Monginsidi yang tengah didera pembangunan jalan layang, namun rupanya para foodie dan pecinta shabu-shabu tetap mendatangi restoran ini dari lebih awal daripada jam makan siang.
Hari itu adalah hari Sabtu yang cerah dan saya menempati tempat duduk persis di sebelah jendela raksasa yang disinari teriknya matahari. Herannya justru selama bersantap tidak ada rasa-rasa mengeluh karena panasnya cuaca dan lain sebagainya. Rupanya Shabu Ghin sukses menciptakan suasana sejuk meskipun di sekeliling saya panci-panci berisikan kuah mengepul-ngepul dengan sengitnya.
Berbicara soal makanan tentu tidak lepas dari kualitas daging sapinya. Ada tiga pilihan yang disajikan di sini; yaitu yang pertama adalah daging sapi standar dari Shabu Ghin, lalu US Premium Beef, dan terakhir adalah Wagyu.
Secara kualitas, seluruh daging yang tersedia di sini tampil mumpuni. Tentu wagyu dengan segala kelembutannya tetap menjadi nomor satu, tapi saya pribadi sudah begitu puas dengan potongan daging standar dari Shabu Ghin. Apalagi ketika semua ini bisa dipesan terus menerus dalam 90 menit, terlebih bila dari awal sudah memesan yang wagyu. Nikmat sungguh!
Bagian yang sangat menarik juga adalah berbagai pilihan kuah yang begitu banyak dan dengan kedalaman rasa yang tidak kalah satu dengan yang lainnya. At the end of the day, semuanya kembali ke preferensi kita. Namun saya dan segenap rekan-rekan blogger menyarankan spicy tonyu soup yang milky dan terbuat dari kacang kedelai dengan rasa pedas yang menyegarkan.
Selain itu ada juga pilihan rasa gurih dari kuah rumput laut, kaldu ayam, seafood, atau rasa manis dari sukiyaki soup.
Bagian tiga yang juga begitu menarik adalah berbagai side dishes yang tersedia segar dan tersaji dengan lezatnya. Dimulai dari berbagai sayuran dan jamur untuk pendamping sang daging, rupanya Shabu Ghin tidak ketinggalan menampilkan menu-menu fusion seperti sushi roll maupun ramen yang dimasak dengan saus bolognese.
Yang tidak boleh dilewatkan juga adalah kehadiran gyudon, chahan, serta tentunya segenap minuman ringan, ocha, kopi, maupun es krim yang bebas diambil sesuka hati.
Nah, sekarang ayo berbagi siapa jagoan shabu-shabu Anda di Jakarta. Bagi saya pribadi, Shabu Ghin saat ini menjadi sang prima donna!
SHABU GHIN Not halal-certified (serves alcohol)
Some dishes are suitable for vegetarians
Address: Jalan Wolter Monginsidi no. 53, Jakarta – Indonesia T: +62.21.720.2336