AB Steak: The Haven for Steak Aficionados

Staying true to the roots while continuously expanding his visionary F&B empire across the globe, the Korean chef Akira Back opened AB Steak just last year and has since garnered rave reviews. As for what makes the steakhouse really special, let’s find out.

Following the huge success of Akira Back Indonesia – the chef’s first restaurant in Jakarta, there’s no way for Chef Akira but to move forward from here. The untapped potentials and endless curiosity of Jakarta’s diners sparked the brave move and at the same time making Jakarta among the few cities in the world with more than one Akira Back’s restaurant.

Akira Back Indonesia itself has set the bar very high in the competition, thanks to its highly consistent quality as well as service. It is only natural that the crowd would expect the same from AB Steak and our visit there last time exceeded all the expectations.

AB Steak by Chef Akira Back is a revolutionary restaurant that incorporates the American-style of steakhouse imbued with lush Korean flairs. The restaurant offers a new level of dining experience not just for gourmet food seekers but for true steak aficionados as well.

As one can see from menu, already AB Steak has prepared a complete lineup of in-house dry aged beef from 30 days and up to 120 days. The dry aging method is very much preferred nowadays in many steakhouses all over the world. The process itself makes the flavor more concentrated and at times, giving away unique characteristics like for example the taste of aged cheese and the pleasant meaty texture.

The best part of the dining experience here is when the chef themselves visits your dining table personally and grill the meat in front of the guests. The cut of your choice was previously trimmed to minute details and then brushed with garlic oil to give that glossy good look. After that, it is simply rubbed only with salt and pepper, no marination needed. The steak then grilled to perfection, sliced, and ready to be enjoyed – optionally using six different salts with different flavors from truffles, yuja, yuzu, Sriracha, garlic, and the Himalayan salt.

As for the steaks, diners are encouraged to traverse across different cuts of meat. Choices of the premium cuts are ranging from grass-fed wagyu of NY strip or skirt steak and up to the luxurious Ohmi short ribs or Chateau Uenae’s Hokkaido “Snow” California cut. The must-try came from the lineup of in-house dry aged meat selections such as the 45 days or 90 days old porterhouse, the excellent and juicy 21 days old “Picanha”, and the exquisite Spinalis Dorsi or the crème a la crème of the ribs.

The more pronounced Korean part also appears from the starters and side dishes sections. Among our most memorable was the Chilean blue mussels with wagyu meatballs, and accompanied with crispy tteokbokki – all dressed in gochujang butter sauce. Other than that the Tuna Yukke was presented neatly with cucumber and scallion muchim and decorated with seaweed bugak and sesame sauce. The mind-blowing appetizer goes for the bone marrow, perfectly roasted and paired with beef tartare made from wagyu, served on toasted brioche.

One of the best accompanying dishes for the steaks is the roasted Brussels sprout with garlic confit and the crispy rice puffs. Another interesting choice would be the bibimbap with foie gras, poached egg, mixed vegetables, short ribs, with the always delectable gochujang sauce.

Chef Akira himself is no stranger in the world’s top class fine-dining scene. It all started with years of his upbringing as a professional chef, and even previously as an athlete, in the United States. Not only in Dallas, Las Vegas, and Toronto; Chef Akira Back has already now spread his business across to Asia – from Seoul, Bangkok, Singapore, Hanoi, Jakarta, to as far as New Delhi. DOSA in Seoul is among his highly successful restaurants which was opened just mere two years ago and was already awarded with one Michelin star in 2017.


Original link:
http://www.passionmedia.co.id/b/ab-steak—the-haven-for-steak-aficionados

Photography is courtesy of AB Steak

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Chef Marco Lim: Indonesia’s Envoy of Padang Peranakan Cuisine

Passion meets the man behind the renowned Padang Peranakan restaurant Marco by Chef Marco Lim. The executive chef himself shares us stories behind his love for food and the mission to expand abroad.

It has been a long time, Chef Marco! What are you currently preparing for your restaurant these days?

This Ramadan we have prepared a new set menu – the Nasi Padang Berjamaah. Inspired by Middle Eastern cuisine, we are serving our own take of nasi kebuli using the rice from Solok, West Sumatra. It has similar characteristics – a bit elongated and not sticky. Much like basmati rice.

We are also pairing the rice with kambing kurma. This dish is very popular in Pandangpanjang, especially during Ramadan. Traditionally, it doesn’t use any dates at all as the name implies, and the green color came from the use of coriander. The dish comes in family portion. It’s something like what we call in West Sumatra as makan bajamba – the time of the year after harvest when people gather and eat to celebrate.

What makes Marco different than the rest of the competitions?

I’d like to think that the restaurant is more of a mixture between authentic Padang cuisine and my Chinese inheritance – or Peranakan. The food is what my family cooks back at my home in Padang for four generations now. For example, we have in the menu – dendeng cah pade, my grandmother’s version of dendeng cah darek from Bukittinggi.

Other than the flavors, I also make sure that the colors and aroma are the same as what we have back in Padang. That’s why the ingredients are brought here fresh from the country – starting from the rice, chilies, turmeric, and even the crackers. For Ramadan, we are importing about a ton of ingredients!

As for the cooking process, we are still using traditional wood-fire stoves at the central kitchen. This way, you can even sense that the aroma is different than when cooked using modern stove. The meat itself becomes smoky. That’s how we devoted ourselves for authenticity.

You also have several different concepts within your already established restaurants. Care to elaborate that?

Sure. Based on the demographics study, we decided to open our first coffee shop concept at Gandaria City. There we emphasize more on beverage and snacks. As for the main dishes, they are instead served like a rice bowl.

We have secret menus as well. For example, our dendeng batokok is using wagyu rather than the usual beef but only at Pacific Place. Additionally, we have our mie goreng rendang only for delivery orders. You really should try the latter. It was our best seller during one of our missions with the Tourism Ministry back in South Korea.

About your collaborations with the ministry, can you tell us a bit about it?

We did several trips with the ministry to promote Indonesian food to South Africa, The States, South Korea, and Spain a while back. Madrid was an exciting opportunity especially. We were given the opportunity to serve a 7-course Padang-style dinner.

We even brought around 125 kilograms of ingredients from here! Only the three of us did the whole cooking and plating for a gala dinner a lot of guests. We also prepared about 600 sticks of sate Padang. After that, I was also given the opportunity to teach about Indonesian food at a local university.

We heard that Marco is planning to expand abroad. Can you tell us about it?

Yes, we have plans to open new restaurants in Bali and Kuala Lumpur. We are still in the middle of planning it properly. My major concern is how to retain the authenticity of our ingredients and transport it abroad. The restaurant’s concept would be similar though. We are still going to serve our dishes in their original form and taste, all freshly cooked. We are planning to open our first restaurant abroad hopefully in 2019.


Original link:
http://www.passionmedia.co.id/b/indonesias-envoy-of-padang-peranakan-cuisine-

Photography by Edwin Pangestu