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The Pancake Co. by DORÉ: The Rise of Japanese-style Pancakes

Good food is the reason to explore Plaza Senayan these days, especially the lower levels of it. Traditionally here, people are going upstairs for the renowned food court and the shopping mall’s signature restaurants. Downstairs, a gourmet supermarket has many other things aside from its goods and the foreigners visiting it. As a foodie, it’s a playground full of wonders to explore.

The Pancake Co. by DORÉ resides within the area of the supermarket, at a lot once rented by several curated shops. The name DORÉ it self came from DORÉ by LeTAO, which has been known for the past four years for its successful cheesecake business in Jakarta. Last November, the management decided to venture into new terrain and The Pancake Co. by DORÉ opened just a couple of months back.

You might think that it’s another pancake shop but quite surprisingly, it isn’t. Unlike the American-style pancake – flat, floury, and with flavors coming from the toppings only, this one is the total opposite. But before you can taste one to see the difference, a friendly word of advice, you need to build up your patience to wait for 20 minutes of cooking preparations.

The dough needs to be shaped into thick circle over the grill pan and then cooked evenly. It is in contrast with the usual flat pancake we have been very familiar with. Currently, you can choose over four types of toppings to accompany the pancake here. Ask for the original that has vanilla ice cream, maple syrup, and nama cream. There are options also for chocolate lovers and those who want to enjoy fruits with it.

Once served, it is recommended for you to enjoy the pancake immediately. Its fluffy consistency cannot be retained for long and will quickly shrink in just under 5 minutes. So, unlike the usual floury pancake, The Pancake Co. by DORÉ’s version has the souffle-like texture that’s both spongy and creamy. DORÉ’s specialization in anything cheese makes it possible to create a formula that has a lot of flavors offered inside. Add a bit of ice cream or maple syrup if you will, but personally, I like it just the way it is!

Heading to other parts in the menu, The Pancake Co. by DORÉ offers all-day brunch dishes. Among those that are recommended are the Spiced Eggs Benedict with beef and chicken bacon or Emmental Cheese Toast using brioche and served with the house specialty corn soup, perfect also for dipping. The Chicken Quesadillas proved to be a decent sharing menu and served with homemade sour cream, guacamole, and mango salsa.

As for the main course, the Classic Carbonara is a must-have, especially because it’s complemented with onsen egg and the luxuriously smoky, sliced Scarmorza cheese. Another must-have would be the garlic fried rice topped with steak, onsen egg, and a drizzle of truffle oil. And for the desserts, you can always opt to have sliced cheesecakes – courtesy of DORÉ by LeTAO.

Described as a happy and lively place, The Pancake Co. by DORÉ would be a worthy visit if you are planning to have your daily dose of pancakes with your loved ones and enjoying European-style brunch dishes with Japanese touch. Come prepared for the waiting list and the 20-minute wait for its unique souffle pancake. But need not worry because not far in the future, The Pancake Co. by DORÉ will open another outlet. Can’t wait for that!


This article was published in Passion Magazine


THE PANCAKE CO. BY DORE – PLAZA INDONESIA

Address:
Plaza Senayan, LG Sogo, Jl. Asia Afrika No.8, Senayan, Jakarta

Website:
https://www.instagram.com/pancakecobydore/

Opening hours:
Daily, 10am – 10pm

Joe & Dough: All the Way From Singapore to Jakarta

The competitive advantage in the pastry department was the forte that Joe & Dough achieved since the beginning. Unlike most café players, Joe & Dough insisted in baking their own breads to ensure consistent quality and constant innovation. That can be seen right away from its most basic product and yet widely known Butter Croissant. It takes a full three-days process and using only 100% French butter to create perfection and that’s what they are willing to go through.

Since 2010, Joe & Dough started to supply handmade artisanal breads, home-styled cakes, and other patisseries to meet the ever-increasing demand for their outlets. True to its name, Joe & Dough is now well-known for their specialty coffee and artisanal baked goods handcrafted using time-honored recipes.

It’s very exciting to see that Indonesians are more aware with brands and quality nowadays, especially with good food. This is an opportunity that Joe & Dough has been waiting for and that day came in late 2018 with the opening of their first outlet in Plaza Indonesia. The Puri Indah Mall outlet came next in quick succession.

At their outlets, customers are immediately treated with an array of freshly baked goods displayed on the store front. Croissants of many types, Cruffins or the crispy-fluffy muffin in Apple Pie and PB&J flavors, Brionuts – the crossover between brioche and donut, or the classic Kouign Amann. That’s already a quick fix of breakfast with coffee for Jakartans who are in a hurry.

Fancy having a slice of cake with tea? Joe & Dough’s Gula Melaka Pandan Cake would be an interesting choice, especially for Southeast Asians. It’s a fragrant and moist pandan-infused butter cake slathered with gula Melaka and topped with desiccated coconut. Another choice would be their traditional Carrot Cake, deliciously filled with shredded carrots, chopped walnuts, raisins and cinnamons, and smothered with cream cheese frosting. The latter is currently only available at the Puri Indah Mall outlet.

Not just for takeaways or simply just having a cuppa there, Joe & Dough prepares heavier meals also to accompany business lunches, brunches and leisure times. Enjoy their Truffled Egg Cocotte, an indulging sous vide egg topped with cheese, garlic croutons with green salad. The premium choice of Short Ribs Mac & Triple Cheese would be equally indulging and even more. It consists of 24-hour slowly cooked premium beef short ribs on elbow pasta tossed in a blend of mozzarella, cheddar, and parmesan.

Have a seat at their conservatory section in Plaza Indonesia, enjoy your meals and you will be treated with a rare view. On the outdoor area, you will see an aesthetically painted mural 8 meters in height on a 1,000 square feet wall! Especially on a sunny day, it’s as if you’d rather spend more time here than anywhere else.


This article was published in Passion Magazine


JOE & DOUGH – PLAZA INDONESIA

Address:
Plaza Indonesia L2 #011C, RT.4/RW.1, Kebon Melati, Menteng, Central Jakarta City, Jakarta 10230

Website:
http://www.joeanddough.com/

Opening hours:
Daily, 10am – 10pm

Kareyca Moeloek, Making Jakarta Healthier One Step at a Time

Contributing the success of Berrywell and Fedwell through hardships and teamwork, Kareyca Moeloek is now seeing Jakarta in a new light – smarter and healthier. She told Passion about her life, her gigs with the Leafwell Group, and how she’s shaping the future with her talented chef-sister Renatta Moeloek.

How was it all in the beginning for you?

Believe it or not, I wanted to become a professional dancer initially! Growing up in Jakarta, I was trained in ballet since early. And it was during high school that I decided to move out to Perth. My plan was to continue my study at a dance academy there. Turns out, I didn’t make it and I was utterly devastated!

Everyone was already in college around that time, so instead, I joined short courses and collect a lot of diplomas – from marketing to event organizing. In the meantime, I had to do part-time jobs as well to make it there – since my parents wanted me to return home.

What happens next?

The easiest job I can get? The hospitality industry. Working at a bar, I was quite enjoying it. I started out as just a glass polisher, and then I was gradually entrusted with the floor and then the café. From there, I realized that a degree in hospitality would certainly accommodate me working in this industry. Moreover, I could make myself eligible for applying as a permanent resident – which my parents eventually supported as well.

Meanwhile, it was finally time for Rena (Renatta Moeloek) for college and she had always known exactly that she’s destined to cook. She wanted to learn at the best place and that would be Le Cordon Bleu in Paris. So, we kept ourselves in touch across different continents through Skype – hoping that one day we can do cool collaborations.

Sounds like you guys were all set to live abroad, but why did you return here?

Rena was promised for a gig in New Zealand after her internship finished at a Michelin-starred restaurant in France. As for me, after my internship at Sheraton, I wanted to explore my opportunities also there.

Turns out, we had visa problems and got stranded in Indonesia. Many years living abroad made me unsure about what I can do in Jakarta, until we decided to embrace any opportunity we can get. We did pop-ups, food trucks, and private dinners. Rena handles the kitchen and me in the service.

But one day, I met an old friend of mine Dio. He started this healthy catering company – Leafwell Group with his friends and wanted me to collaborate for the opening of Berrywell.

So, this is the part where you decided to stay in Jakarta?

Initially I was torn in-between working at a big company, or to help this promising startup company. I decided to choose the latter and began as a store manager at Berrywell’s first outlet in SCBD. Turns out it was a huge success for the company! We have been riding the momentum where people are getting aware with healthy lifestyle.

Long story short, Berrywell then opened new outlets at Plaza Senayan and Menteng Shophaus. Finally, the next best opportunity for me and Rena to work together again came when the group decided to open a new concept of healthy dining called Fedwell. There, I will be entrusted again with the operations and Rena with the menu! We did a lot of research, food tasting, and prepared everything. However, the team was still very busy with Berrywell and couldn’t find the right time to launch Fedwell.

Can you tell us about Fedwell?

Fedwell finally opened on April 2018 and started out again with just normal expectations. Again, much to our surprise, people have been flocking here like crazy, so we had to assign the kitchen crews as well to help with service! Steadily, we’re hiring more people and now we’re enjoying the dynamics here.

So, the concept is similar with salad bars where people can choose the ingredients and the crews will assemble it for you. However here, we serve wholesome, healthy food instead. We don’t do frying here, but we do roast, torch, and steam most of our ingredients. Fedwell is basically a DIY diner where customers can use the order form to create their own dish or to choose from what we have assembled. There are many choices for carbs, proteins, vegetables, and the dressings.

The challenge is to introduce the DIY culture to our customers and creating this mindset that healthy food can also be flavorful. We want to help creating a new, smarter Jakarta where people gradually know how to live healthily and get themselves in touch with good quality ingredients.

What are your plans after this?

The Leafwell Group is still growing, and we are planning for more surprises in the future. As for Rena, we’re currently transforming this place owned by our mom with a new kitchen and a nice place to eat. It’s a small, but we’ll invite people for private dinners. In the meantime, we help each other whenever we have the opportunity, but I do look forward for our new gigs in the future.


Featured on Passion Magazine

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

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