Tag Archives: Let’s Eat Magazine

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

Let's Eat Magazine - Romantic Opulence 1 Let's Eat Magazine - Romantic Opulence 2

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

Culinary Trends: Jakarta (Let’s Eat Magazine, Jan 2014)

Let's Eat Magazine - Culinary Trends from Jakarta

Trends come in and out but Dominique Ansel’s famous
creation of Cronuts – a portmanteau of croissant and
donut, have been all the rage in Jakarta recently. Pastry
shops from restaurants, hotels, and even supermarkets now
serve Cronuts as a must-have item in their establishments,
much as red velvet cake and rainbow cake were all the
rage back in 2012.

Another hip thing in Jakarta, aside from the appearance
of more casual French restaurants and Spanish tapas bars,
is the fondness for anything molecular. yes, there are one
or two restaurants and several chefs who became the
ardent patrons of this technique, but what’s catchier is the
emergence of liquid nitrogen-based ice cream parlours in
Jakarta’s hippest malls around. The steamy process during which this ice cream is created draws a steady crowd,
and in just under five minutes, a scoop of ice cream
is freshly made!

2013 was also the year of udon. Although ramen
shops from Japan have appeared everywhere during
the past couple of years, people are getting into
udon instead nowadays, with its chewy texture, sweet
yet savoury soup, and showering of fresh scallions.
Do sample these exciting creations whenever you’re
in J-Town!

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Featured in Let’s Eat Magazine Jan 2014 edition

Download the magazine here

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.

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

Jakarta On The Move (Let’s Eat Magazine, August 2013)

Jakarta’s long standing history has been decorated with many colourful interactions between countries and local tribes thanks to its strategic position. Although the governance over this city changes from time to time, it has always been a melting pot of many influences, making it the country’s most shining example in many culinary aspects.

From the rustic Betawi cuisine that blends with various regional cuisines, Jakarta is now on its way to becoming a culinary destination with the vibrant addition of refined restaurants, both local and international. For many years street hawkers have played a fantastic role in the foundation of traditional gastronomic preservation and promotion in most cities of Indonesia, and Jakarta is indeed the strongest representative of this endeavor.

Dapuraya - Facade
Dapuraya’s Facade

Nowadays, the demands to make the people’s dishes become more accessible for the higher echelons are on the rise and can be seen from the budding restaurants that reinterpret Indonesian cuisine in a more elaborate way. As an example, the emergence of Sate Khas Senayan as a standardised chain restaurant is a way to raise the prestige of Indonesian cuisine.However, the interesting idea of gathering traditional hawkers in a specialty food court,  such as Dapuraya, have proved to be an exciting option as well, creating one-stop destinations for food lovers.

PTT Head Garage - Interior 1
Potato Head Garage’s Bar

Ultimately, the foodie fever that has spread all over the cityhas sparked many interesting initiatives, starting with the emergence of food festivals, the rise of celebrity chefs, and the budding of restaurants with unique fortes in many shopping malls, high rise buildings, and five-star hotels in Jakarta.

The culture of hanging out at modern pubs such as at Saffron in Kemang for instance, is currently the trend for young adults and at the same time caters what the expats need. In a more upscale sense, Potato Head, following huge success in Bali, just recently opened its third restaurant – Potato Head Garage – which accommodates people with its rich gastronomic fare spearheaded by sophisticated western gastronomic fare and its libatious accompaniments.

Lyon - Scallops with White Asparagus
Lyon – Scallops with White Asparagus
Mandarin Oriental Jakarta - Lyon - Private Room
Mandarin Oriental Jakarta’s French restaurant – Lyon

From the haute cuisine point-of-view, French fine-dining establishments such as Lyon of Mandarin Oriental Hotel, highlight the need to be creative by constantly updating their fine-dining concepts so as to remain fresh. At the same time they are also creating interesting trends such as introducing the locavore concept of collaborating with local food producers for their ingredients, promoting rare seasonal ingredients such as black truffle or white asparagus, and even bringing in Michelin-starred chefs from abroad to promote the brilliance of their epicurean visions.

Saffron - Pavarotti Bread
Saffron – Pavarotti Bread

There’s no telling what Jakarta will see in another five or ten years, as it has been progressing in a way that we have never seen before. Its ambition to become one of the culinary capitals of the world successfully intertwines both the traditional and modern spirit of this vibrant city.

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