Romantic Opulence (Let’s Eat Magazine, Feb 2014)

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Rosso, as the name suggests is bathed in red color and its opulence makes it the darling of Shangri-La Hotel in Jakarta. A much-respected reputation has been built through reigns of Italian chefs who usher both traditional dishes as well as ingenious ideas of their own.

Arriving inside the restaurant, everybody is treated to a degree of extravagance, from a classy décor that incorporates aesthetic design, velvety sofas, Renaissance-style paintings on the ceiling, and a neat open kitchen between the dining room and the bar.

During the day, huge windows shower the dining hall in natural light , giving more energy to hearty Italian lunches, while nights bring a romantic atmosphere from the beautiful garden around and the lights of the surrounding skyscrapers. The main dining room exudes a sophisticated ambience, while two semi-private rooms are available – one of which is attached to a finishing kitchen, where guests are able to preview the final touches placed on their meals.

Coming here for the first time years ago, I indulged in the abundance of fresh antipasti, with plenty of seafood, smoked salmons, carpaccio, and crispy vegetables. All those beauties were complemented with myriad of impressive mains and it has always been a joyous rollercoaster ride of flavours and textures here.

One of the best moments was to arrive here during the high season of the exotic white Alba truffles, as these beautiful diamonds were shaved over wonderful delicacies of Crudo of Wagyu Beef with Parmigiano-Reggiano, Tagliolini with Porcini, Jerusalem Artichoke Ravioli with Mascarpone Cream, and the ultimate pleasure came from Seared Duck Breast Tartare with Foie Gras and Apple Terrine. It was all simply irresistible!

These are among the finest that you can enjoy at Rosso, but apart from being the frontrunner of culinary sophistication, the Shangri-La Hotel itself adopts corporate environmental responsibilities in many aspects, which affects the F&B department in a positive way also.

For instance, the Be Well initiative has been introduced to the restaurants within the hotel, as well as the guests so that on one side, the hotel kitchens provide fresh, sustainable, and local dining options. While on the other side, guests are encouraged to consume in-season produce from the most sustainable options possible, as a part of hotel’s collaboration with appointed organic farms.

Rosso itself utilises locally grown vegetables such as heirloom tomatoes, mesclun and romaine lettuces, alongside beans, edible flowers and rock salt from Bali. Additionally, the hotel recently started its own herb and kitchen garden, which is currently prepared to supply certain quota of fresh basil, spinach, eggplant, limes, lemon, lentils, and more.

So, in support of these initiatives, why not have a romantic rendezvous this February with delectable choices made from sustainable produce? For instance fresh tomato and buffalo mozzarella salad with Parma ham and rock melon should be suitable for a starter. From there, you might want to consider exploring the infinite possibilities with your significant other from the rich Porcini Risotto or Trilogy of Ravioli, and onto a sweet finale of Semifreddo or even the sweet pizza!

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ROSSO
Halal-friendly (but pork and liquors are served)
Some menu are suitable for vegetarians

Address:
Shangri-La Hotel, Jakarta, Kota BNI, Jalan Jend. Sudirman Kav. 1, Jakarta – Indonesia

RSVP: (62 21) 2939 9562

Website: http://www.shangri-la.com/jakarta/shangrila/dining/restaurants/rosso/

Email: fbreservation.slj@shangri-la.com

Opening hours:
Restaurant:
Lunch 11.30am – 2.30pm
Dinner 6.30pm – 10.30pm

Lounge:
Lunch 11am – 2.30pm
Dinner 5.30pm – 1am

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Featured in Let’s Eat Magazine Feb 2014 edition

Download the magazine here

Pantry 101: Grains of Wisdom (The Foodie Magazine, Jan 2014)

Nutritionists encourage us to start our day with grains to provide us with high energy and nutrients. For some of us, we get curious about these magic grains, but we don’t really know what to choose. This month, we present you with a selection of grains which you can easily find in the supermarket to supplement your diet.

The Foodie Magazine - Quinoa

Quinoa
Resembles couscous and used mainly in baked goods, soups, and salads. Quinoa came in many colors such as red, black, and white, and it is also packed with nutritious elements like fiber, manganese, magnesium, iron, and essential amino acids that our bodies need.

The Foodie Magazine - Millet

Millet
Originated from India and several African countries, millet is known for its versatility and a good alternative to rice. It is often used in pilafs, salads, soups, multigrain bread, and even pasta. Millet also helps to control glucose levels and packed in proteins.

The Foodie Magazine - Flaxseed

Flaxseed
Although not exactly categorized as grains, flaxseed’s rich nutrients make it one of the most sought after healthy food nowadays. Loaded with Omega-3, fibers, and lignans – a powerful antioxidant component found 75 to 800 times more in flaxseed than other plant foods!

The Foodie Magazine - Barley

Barley
Known popularly for its unique nutty flavor and chewy texture, barley is a grain that is versatile and can be applied in many food and beverages. Barley’s soluble fiber can lower cholesterol and reduces risk of coronary heart disease. While its insoluble fiber reduces the risk of colon cancer and diabetes!

The Foodie Magazine - Buckwheat

Buckwheat
Used extensively in cooking and often made into gnocchi in Italy, soba in Japan, and as blinis to complement the caviar. So, not only it is delicious but also good for your cardiovascular system, lowers the diabetes risk, prevents gallstones, and many other benefits!

The Foodie Magazine - Oats

Oats
Probably the famous grains in the whole world, oats is the source of energy for millions as they start their day. Rich in manganese, selenium, phosphorus, fiber, magnesium, and zinc; clearly many don’t have to seek for other grains because of its popularity, unless you’re in for the unique kinds.

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Featured in THE FOODIE MAGAZINE January 2014 edition

Download it for free here via SCOOP!

 

Tried and Tested: Coco Mango Lassi Entremet – by Chef Talita Setyadi (The Foodie Magazine, Jan 2014)

Staying healthy doesn’t mean restricting yourself from enjoying a slice of heavenly patisserie. Young pastry genius, Talita Setyadi presents us with a cake recipe that ensures your sweet affairs endure – guilt free.

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Armed with her knowledge of French pastry technique from Le Cordon Bleu Paris, Chef Talita Setyadi immediately impressed the Jakarta culinary scene with her lovely cakes and confections. In just a few months, she has become a pastry instructor and has been working on some cooking books.

Talita is now preparing to enter the business officially by opening her own pastry shop and cooking school soon in Jakarta. It’s a good start for this young chef and she has every right to be confident about it. “I am very optimistic for the coming future in Jakarta”, she said.

Talita also lets onlookers peek into her personality and her interests through her own food blog where she focuses on creating and designing her own cakes – an initiative energized from her favorite pastry wizards, Antonio Bachour and Clair Damon.

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This month, Talita shares her own creation of a healthy confectionery that involves fresh fruits, gluten-free flour, calorie-free sweetener, and a touch of sophistication found beneath the cake’s rich textures. The moist upper layer with a mango sweet note complements the spongy interior which is further made interesting with the crunchiness from the dried coconut. Absolutely delish!

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COCO MANGO LASSI ENTREMET
Makes one 22 x 22 cm cake (can be cut to any size)

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INGREDIENTS:

For GLUTEN, SUGAR FREE COCONUT SPONGE

  • 4                      eggs
  • 80 g               stevia powder
  • 100 g            unrefined coconut oil
  • 1                     vanilla bean pod, seeds scraped
  • 200 g            fresh grated coconut
  • 180 g            coconut cream
  • 130 g            brown rice flour
  • 20 g               corn starch
  • 50 g               arrowroot
  • 1 ½  tsp        baking powder

For HONEY MANGO LASSI MOUSSE

  • 400 g            Mango Gedong Gincu flesh – pureed (around 4 mangoes)
  • 160 g            thick unsweetened Greek yoghurt
  • 40 g               egg whites
  • 60 g               honey
  • 30 ml            water
  • 6 sheets      gelatin

For ORANGE, LEMON JELLY

  • 340 ml          freshly squeezed orange juice
  • 60 ml             freshly squeezed lemon juice
  • 1 g                   agar agar powder

For HONEY-CANDIED ORANGE PEEL

  • Julienned peel of 2 oranges
  • 50 g                sugar
  • 100 ml          water
  • vanilla bean

For MANGO GEDONG GINCU FLUID GEL

  • 100 g          Mango Gedong Gincu flesh – pureed
  • ¼ tsp           agar agar powder

For MONTAGE

  • Crystal jelly glaze
  • Mint leaves
  • Mango fluid gel
  • Candied orange peels

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STEPS:

For GLUTEN, SUGAR FREE COCONUT SPONGE

  1. Heat the oven to 150 degrees C.
  2. Place eggs and stevia in the bowl.
  3. Using a whisk, mix until stevia has dissolved and eggs are slightly lightened in color.
  4. While whisking, drizzle in the melted coconut oil to make a smooth emulsion.
  5. Add in the vanilla bean seeds and whisk to disperse.
  6. Add in the grated coconut and coconut cream and whisk to combine.
  7. Sift and mix all the dry ingredients together, pour into the bowl and whisk until just combined.
  8. Line two baking trays with wax paper.
  9. Spread out onto two baking trays 5 mm thick.
  10. Bake for 10-12 minutes until set but not browned.
  11. Cool completely and cut into a square shape using a 22x22cm entremet ring.

For HONEY MANGO LASSI MOUSSE

  1. Place the gelatin into a bowl of icy water.
  2. Whisk egg whites in a mixer with a balloon whisk until soft peaks form.
  3. Heat up honey and water until it comes to a hard boil.
  4. Pour the honey syrup into the egg whites with the mixer on low speed.
  5. Put the mixer on medium/high speed and whisk until meringue is firm and shiny.
  6. Meanwhile, warm up mango puree until it comes to a simmer, take off heat.
  7. Squeeze the softened gelatin to remove excess water, add to the mango mixture, whisk until combined.
  8. When both the meringue and puree have cooled down to 35 degrees C, whisk in the Greek yoghurt into the puree.
  9. Add in the meringue and fold to incorporate silicon spatula or a large whisk
  10. Mixture will be quite runny, use immediately to achieve even layers.

For ORANGE, LEMON JELLY

  1. Combine all ingredients, bring to a boil, skim foam with a spoon.
  2. Strain and use while warm but not hot.

For HONEY-CANDIED ORANGE PEEL

  1. Bring julienne of orange peel in some cold water to a rolling boil.
  2. Strain and add more cold water, bring back to a boil and strain.
  3. Mix and boil the honey and water, add in the blanched orange peels.
  4. Simmer until orange peels are translucent, shiny and candied.
  5. Reserve in syrup until use.

For MANGO GEDONG GINCHU FLUID GEL

  1. Whisk to combine both ingredients, bring to a good boil .
  2. Pour into a small bowl, cling wrap and leave to set in the fridge.
  3. When the jelly has set, place in a food processor and puree again.
  4. Place into a piping bag, cut off the tip and use to decorate the cakes.

For MONTAGE

  1. Place a sheet of coconut sponge at the base of a 22 x 22 cm entremet ring.
  2. Pour in half of the mango mousse and tap onto the counter to level out the mixture.
  3. Place in the fridge/freezer until the mousse has set.
  4. Place the other sheet of coconut sponge on top of the mousse, press down firmly.
  5. Follow by pouring the other half of the mango mousse mixture, tap again to level out.
  6. Place again in the fridge/freezer until the mousse sets.
  7. Pour warm orange and lemon jelly mixture over of the mousse, freeze completely.
  8. Remove carefully from the ring, trim edges to expose the layers
  9. Give the top of the cake a light brushing of crystal jelly glaze for shine
  10. Cut into desired sizes (3 x 12 cm) or leave whole.
  11. Decorate with mint leaves, mango fluid gel, candied orange peel.
  12. Leave to defrost in the fridge before eating.

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Featured in THE FOODIE MAGAZINE January 2014 edition

Download it for free here via SCOOP!

Photos by: Dennie Benedict