Had a glorious late lunch yesterday at Sulaiman – a halal Chinese food restaurant of Uighur origin! We had a very savory lamb satay, a self-styled lamb curry, unique grilled eggplants, and Sichuan-based mapo tofu.
Reviews and pics will be shared later to tempt you! 😀
Alternatively you can visit the place here at Jalan Wahid Hasyim – Jakarta, Indonesia.
Already 85 years old and still going strong, Jiro Ono has seen the ups and downs of his fulfilled live and a career as a master of sushi for the past 75 years. He started small and he started it all with devotion. For him, a job is something that you should not complain about, it’s something that you have to love and that the rest of your life is to learn how to master it.
A sushi master, a sage, and a lifetime student of kaizen, in this documentary Jiro tells us about everything that he knows on how to reach the highest aspiration in life. He tells us about the tough life he had when he’s still very young, he tells his visions on how to dedicate himself for this lifetime venture, and in turn everybody tells how they fare with the master’s life – from his apprentices, from his sons, from his business partners, and from a food writer perspective. Everyone simply admires his character and his attitude as his conviction affects them in a good way and that made everyone strives to be as determined as him even though eventually they may not be able to surpass him in the end.
This documentary shows also that he’s human after all and he has sentimentalities with his long gone parents, his sons, and his friends. He even admires a younger and a very talented chef we all know as Joel Robuchon. Of course, all his hard works culminated into a prestigious award of three-star Michelin for his famous restaurant Sukiyabashi Jiro, but in the end he’s that next door grand dad that we all know well.
The best part of the documentary is about seeing him in action on how he creates his special 20 course of sushi under 15 minutes for his guests, on how his son and the apprentices take care of the kitchen from food preparations and how they do business at the famous Tsukiji fish market. It was all presented gorgeously by director David Gelb.
Jiro Dreams of Sushi tells us a philosophical story about a master who dedicates his life to the fullest, but also tells us more on how to appreciate food and the people behind it. For now, I simply hope that someday soon I could get a chance to visit Sukiyabashi Jiro and taste Jiro’s wonderful 30,000 yen set of amazing sushi!I know it’s gonna be tense to eat under a scanning old eagle eyes of his but instead, he might as well found me savoring his dishes with tearful, dreamy eyes filled with happiness.
An idea of having weekend brunch in good Chinese restaurants? Always sounds good! Families or couples who are simply bored with their usual weekdays breakfast could use a little change once in a while with good selections of dim sum or any hearty dish fresh from the wok. With its ‘Weekend Live Cooking’ program, Tien Chao gives a kick to fulfill the desire.
For this program only, Tien Chao devises a new way to tempt its customers by putting a long table in the middle of the main dining room equipped with delightful temptations of Chinese cuisine either ready to be cooked live in front of you or already served fresh, such as the salad and its compatriots. To make it even more exciting, Executive Chef Ken Choy has even prepared up to 71 dishes made available only for this festivity.
For starters, I made a very decent selections ranging from soft shell crab with steamed bun, Peking duck with hoisin sauce, and the unique seared cod with orange and pomelo dressing. What’s next would be of course, the all-time favorite chicken feet and xiao long bao from the dim sum family. It was quite unfortunate that there’s no juice flowing out from the xiao long bao but I found the hottest sensation from the dim sum collection that day and it was the stunning scallop dumpling with a bit of caviar on top – beautifully made, beautifully presented and was of course, highly delectable!
To seal the day, a bowl full of good old fried rice with salted fish was combined well with the wok-fried Australian beef served upon a dragon fruit and these babies became a great continuation after the delicious dim sum. Imagine how the dragon fruits gave a refreshing sensation to the wok-fried Australian beef, which was juicy and tender, and splashed with rich black pepper sauce. It’s all indeed a Sunday brunch you don’t want to miss.
Available only on Sunday (check for availability).
Halalness to be confirmed (pork menu and liquor are served)
Some menu suitable for vegetarians
Address:Gran Melia Jakarta, Jalan H.R Rasuna Said (Kuningan) Kav. X-0, Jakarta – Indonesia