Flavor Updates: Luscious Lobsters (Nishimura, Shangri-La Jakarta)

Lobsters, langoustines, yabbies, and name it whatever you like but bottom line is that they’re all delicious crustaceans! An interesting yet indulging initiative is currently being introduced for a very limited amount of time at Nishimura as the eminent Japanese restaurant of Shangri-La Jakarta. Yup, it’s all about lobsters a la Japonés dishes, ladies and gents!

Lobster Sashimi
Lobster Sashimi

To note, it was my very first encounter with a live lobster made into sashimi. While it was pretty terrifying, even for me, to see its remaining faint moves, but I decided to honor the lobster by savoring it while served fresh. Well, it was one interesting experience of a lifetime for me although I will consider whether I would like to relive the moment again. Don’t mind me for that. 😀

Grilled Lobster
Grilled Lobster

On the other hand, I considered the grilled version as the best part of my lunch there. It was sweet, but was made to be both fulfilling and appetizing all the way, while also possessed a very Japanese taste thanks to the miso paste alongside the garlic.

Also, another majestic part of the lunch was the very flavorful miso shiru made from the lobster I had before for the sashimi. Now, this is definitely the very part where I want to relive again and again in the future!

Lobster Kamameshi
Lobster Kamameshi
Salmon, Tuna, and Kanpachi Sashimi
Salmon, Tuna, and Kanpachi Sashimi

Great additions that came afterwards were the classic kamameshi with lobster meat, which was a real treat for everyone, and a refreshing magic spell from salmon, tuna, and kanpachi made also into sashimi.

It’s always a pleasure to meet the homey Nishimura and the duo Chefs Chomei and Shingo’s tantalizing Japanese cuisine creations. Next time, his creations will be somewhere around Roasted Bonito with Vegetable Salad to Grilled Wagyu Beef Steak with Demiglace Sauce, and the “Turf and Sea” Spicy Miso Soup in Hot Pot. Sounds good!

Limited time promotion only (until September 29, 2013)

—–

NISHIMURA
Not halal-certified
Some menu suitable for vegetarians

Address: Shangri-La Hotel, Jakarta – Kota BNI – Jl. Jend. Sudirman Kav. 1, Jakarta – Indonesia
T: +62.21.2939.9580

Opening Hours:
Everyday,
Lunch: 11.30 am – 2 pm
Dinner: 6 pm – 10.30 pm

Website

Pricing: IDR 300,000 – IDR 500,000 / person

—–

Flavor Updates: Asian Wok Delights (C’s Steak & Seafood Restaurant, Grand Hyatt Jakarta)

C's Steak & Seafood Restaurant - Interior

One does not simply say that C’s only specializes itself with great steak or fresh seafood. Once upon a time, I had myself a beautiful steamed coral trout with soy sauce and julienned Asian vegetables. Since then I reckon the hidden force C’s has to offer with its Oriental cuisines and this time, C’s boasts the same quality with its colorful array of the dishes served hot and fresh from the woks.

Some say that native chefs cook their native dishes best, but I beg you to differ for this case as Grand Hyatt Jakarta’s Executive Sous Chef Christer Foldnes who hailed from as far as Norway has been doing a fantastic job alongside his Indonesian kitchen team for the past few years. Not only that they serve outstanding raw and grilled seafood, but now they’re doing some wonders with Asian stuffs.

Pretty little appetizers!
Pretty little appetizers!

For only until September 29th, C’s has designed several dishes such as:
• Organic chili noodles with minced beef and spicy garlic-oyster sauce.
• Kway teow with seafood and black bean sauce
• Stir-fried asparagus with shredded beef and oyster sauce
• Stir-fried cauliflower with shrimps, ginger, and garlic
• Frog legs – Szechuan style
• Spicy tofu with Chinese cabbage, vegetables, and chilis
• Fried rice “C’s”, lamb, chilli, condiments

C's Steak & Seafood Restaurant - Asian Wok
Wok dishes all-in-one!

Among these beauties, I found that the best among all was the spicy tofu with Chinese cabbage. While usually I find most tofu-related dishes as boring, C’s has surprisingly put an immense effort to make it flavorful and daring. Those traits are also granted for the organic chili noodles with minced beef which was served like your usual ifumie dish but with bold colors and fresh ingredients.

Alternatively, two brave contenders for those two came from the frog legs, which was both sweet and a bit spicy while still they beat chicken as always. Last but the least, the super expensive C’s fried rice which came in with secret ingredients and imported lamb is probably one adventure that you should not miss. From what I sensed, the fried rice uses both Middle Eastern influence and our usual kampung-style fried rice condiments, colored with pickles and kerupuk. Delish!

Limited time promotion (only until September 29, 2013)

—–

C’s STEAK & SEAFOOD RESTAURANT (GRAND HYATT, JAKARTA)

Halal-friendly

Some menu suitable for vegetarians

Address:
Jalan MH Thamrin Kav. 28-30, Jakarta – Indonesia

Opening hours:
Everyday
Lunch: 12 pm – 3 pm
Dinner: 6 pm – 11 pm

Twitter: @CsJakarta 

Spend: IDR 250,000 – IDR 300,000 / person

Foodie Trailer: El Bulli – Cooking in Progress (2011)

http://www.youtube.com/watch?v=m3MV5rvCm_Y

Quite recently I got myself a complete video about an insider look on how Ferran Adria ran his El Bulli kitchen with intensity and creativity never seen anywhere else during the restaurant’s heyday back a few years ago. Well, time has not permitted me yet to finish watching this documentary. Do share your thoughts if you have watched this before. 🙂

Foodie Quotes #1

An important reminder to start your day tomorrow! 🙂

‘Never work before breakfast; if you have to work before breakfast, eat your breakfast first.’
Josh Billings

By the way, I’m actually testing this cool theme I just applied for TGA. With this, I hope I can reach a new level of relationship with you, my dear readers.

So, get ready to see more from me! 😀

Bandung, The Creative Culinary City (Let’s Eat Magazine, September 2013)

Bandung, a hidden jewel encircled by scenic Parahyangan hills and was nicknamed Paris van Java. With the inauguration of direct toll road between Bandung and Jakarta in 2005, finally the city becomes more accessible for the capital’s modern influences. Even so, Bandung has always been proud with its heritage and innovations in culinary from way back. Now, the tale of these two cities has reshaped Bandung into a city filled with exciting gastronomic options!  

The influx of tourists and foreign influences has become a part of Bandung’s daily life. This progress fuelled many who decided to enter the ever-evolving world of culinary businesses. As a result, all-round contemporary restaurants are emerging but the rest stick with traditional cuisine specialties.

Chinook - Interior

Chinook
Chinook

Somewhere in-between, Bandung also sees the emergence of cafes and pubs to cater people’s fondness in hanging out and socialise. Chinook for example, utilises itself for community gatherings. Not only that it is suitable to enjoy some time over a couple of drinks, Chinook also accommodates local aspiring bands to perform their gigs there.

Lotek Herry Thea
Lotek Herry Thea

From the traditional side, Lotek Herry Thea now enjoys its stature as one of the prominent hawkers that sells lotek (mixed vegetables with peanut sauce) frequented by hungry fans who are willing to wait the long queue. As we all know, lotek, rujak (spicy fruits salad), or kupat tahu (rice cake, tofu, and bean sprouts with peanut sauce) are among the top-selling staple dishes for in Bandung.

Ikan Bakar Bang Themmy
Ikan Bakar Bang Themmy

On the other hand, West Sumatran migrant Bang Themmy challenges the hegemony of Minang restaurants from his humble warong. While selecting grilled fish as the speciality dish may sound pedestrian to some, he instead combines it with an unusual yet supremely delicious Padang-style sauce. Additionally he serves other West Sumatran signature dishes such as gulai itiak lado mudo (spicy duck with green chillies sauce), ayam pop (Bukittinggi-style of fried chicken with sambal) and the unique pucuak ubi tigo jam (cassava leaves, coconut milk, and other ingredients steamed up to three hours).

Road Cafe
Road Cafe

For the Western counterpart, Road Cafe de Fame serves affordable, self-styled steak that ignited Bandung’s steakhouse fever since its inception around fifteen years ago. Now, in an era where wagyu becomes a must-have menu for steakhouses, Road Cafe clings on faithfully with its traditional approach and will always be remembered as one of the creative agents that drive culinary innovations in Bandung.

Snacks novelties become even more interesting with the appearance of the piquant cassava chips from Ma’ Icih, Amanda’s steamed brownies, and new flavours of martabak from the legendary San Francisco. But most surprisingly, the crossbreed version of street snacks such as serabi (rice flour pancake) or cireng (fried tapioca) combined with Western elements from cheese to beef ham, became popular as well.

Although widely open from invasions of other cultures, Bandung adapts and yet still flourishes. Even now the city caters daily direct flights from Singapore and Kuala Lumpur. So what will become of Bandung in the future? It is indeed something to look forward to.

——

Featured in Let’s Eat Magazine – September 2013 Edition
Download the e-mag version at http://www.letseatmag.com/emagz.html