Tag Archives: Steak

Menu Highlights: Ruth’s Chris Steak House – Jakarta

Saw Ruth’s Chris Steak House for the first time when visiting Meritus Mandarin back in Singapore and all I could think of that time was how classic this steak house must be. Well, it can be seen clearly from the formality that you might often observe from fine-dining establishments and that’s the impression I got during my first encounter back then.

More than a year later, Ruth’s Chris arrives in Jakarta and located in one of the busiest spots of the city. Residing in one intimate corner of Somerset Apartment, next to Lotte Shopping Avenue; Ruth’s Chris is ready to take over the “steakdom” of the metropolis.

Clad with the sophistication of speakeasy feel, a blast from the past, but also homey at the same time; Ruth’s Chris introduces the classic southern hospitality of The States in the menu.

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APPETIZERS

SIZZLIN’ BLUE CRAB CAKES

Ruth's Chris Steak House Jakarta 4

As the proponent of the use of sizzling hot plates, Ruth’s Chris’ signature appetizer is the rich and satisfying blue crab cakes that goes really well with the butter sauce and to be paired with the bread. This is a must try for both classic American and seafood lovers.

BARBECUED SHRIMP

Ruth's Chris Steak House Jakarta 1

This is probably the best stuff I ever had for a long time and it came from these marvelous juicy shrimps and paired with the New Orleans-style butter sauce – both garlicky and herb-y. I seriously went off for the rampage with this beautiful dish.

RUTH’S CHOP SALAD & LOBSTER BISQUE

Ruth's Chris Steak House Jakarta 2

The chop salad boasts over the use of 15 ingredients and finely plated, packed with freshness and flavors. Meanwhile, the lobster bisque emphasizes the use of pumpkin, generous use of lobster, but tastes subtle at the same time – unlike many other versions of seafood bisque which was very sharp and numbing. However, I still personally prefer the chop salad.

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MAIN COURSE

PETITE FILET

Ruth's Chris Steak House Jakarta 3

Despite of the name, the premium USDA beef was portioned 230 grams! Went with the medium rare and it was perfectly executed. Let me say this once again, perfectly executed!

Again, the sizzling hot plate sealed the day as the MVP with its ability to further grill the steak a bit until the outer texture reached my liking. It’s no fuss and no frills with Ruth’s Chris’ steaks as they will always serve it only seasoned with basic salt and peppers and butter sauce. They won’t even recommend to combine the steak with black pepper sauce or other kinds for instance. They have it in the menu though if you wish to order.

Of course there were complements such as the mashed potato, asparagus, sauteed mushrooms, and Hollandaise sauce but I like my steak naked and bold!

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DESSERT

CHEESECAKE WITH FRESH BERRIES

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Unlike the usual cheese cake that we found in dessert shops, Ruth’s Chris’ version has the outer crust to seal the secret cheese-y and creamy goodness inside. It felt classic, beautiful, delicious, and also friendly for your palate. It’s flavorful but did not feel punishing to your stomach and senses at all. Nothing could go wrong from a good cheese cake as the end of a great adventure in a fine restaurant like this.

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RUTH’S CHRIS STEAK HOUSE
Not halal-certified
Some menu are suitable for vegetarians

Address:
Somerset Grand Citra, GF
Jalan Prof. Dr. Satrio, Jakarta – Indonesia

RSVP: +62.21.5221.178

Website

Opening hours:
Daily, 12pm – 3pm (lunch), 5.30pm – 11pm (dinner)

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EAT: Ikinari Steak (JAX, Feb 2016)

Discover what makes this Japanese steakhouse chain Ikinari different from the rest in the competition.

Ikinari Steak (by Dennie Ramon) (4)

Ikinari Steak is big in Tokyo. That may be an overstatement if compared with the how ubiquitous those donburi kings such as Yoshinoya, Matsuya, or Sukiya and other international fast food franchises. However, Ikinari Steak’s grasp has reached to as far as Hiroshima, Fukuoka, and Kumamoto on the west and Sendai to the north, in addition to its many outlets in the capital.

The secret behind the success started with the adoption of tachigui concept. The fast tempo of Japanese daily routine altogether with high property and population density in big cities are the main reasons behind the emergence of ‘eating while standing’ eateries.

There are no seats available in the restaurant and only high dining tables equipped with all sorts of sauces and cutlery. While this might be frowned upon by those who are not accustomed to it, but this concept creates quick turnover of customers.

Thus we can immediately assume that the quick turnover helps to subside the pricing. If that’s the case, it’s precisely why Ikinari Steak bravely offers half the price of the competition for the steaks. For example, 300 grams of rib eye will cost you around JPY 1,800! With so many cuts of meat in its arsenal such as quality sirloin, tenderloin, secondary cuts, burger, and wagyu; Ikinari Steak seems unbeatable as of this moment.

 
 

It was a mixture of foodie senses and destiny that brought me for my first time encounter with Ikinari Steak in Hiroshima. The store was not that big but even at 11 p.m., people were still frequenting it and seen enjoying their supper with rice and soup. Yes, rice and soup! French fries or mashed potato is not appealing for this type of mass, but the meat culture has always been strong in Japan as we all know.

First thing first is to order your meat at the butcher’s counter. State your cut and refer him the weight for your steak. Commonly it is between 200, 300, and up to 500 grams. He will then slice the meat and weigh it in front of the customer. That way, we will also know the exact weight and price.

Ikinari Steak (by Dennie Ramon) (9)

Afterwards, state your preferred temperature for the steak and expect great things coming from the kitchen. Served on a hot plate upon a bed of onions and corn kernels, the steak was beautifully presented, perfectly grilled, and topped with butter.

Ikinari Steak (by Dennie Ramon) (12)

The sharp knife agrees with the meat wholeheartedly as it sliced through easily and that it melts right away with every inch of its fine flavor in my mouth. It was comforting, despite the fact that I had to stand up just to enjoy every slice of it. Soon, however, you will forget about such inconvenience. You will be occupied with all the goodness coming from the steak.

Ikinari Steak (by Dennie Ramon) (7)

Now, it is your turn to experience this with Ikinari when in Japan.

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IKINARI STEAK
Not halal-certified
Unsuitable for vegetarians

Addresses & opening hours: www.ikinaristeak.com/shopinfo

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Original link: http://jax.co.id/ikinari-steak/

Photography by Dennie Ramon

C’s Steak & Seafood Restaurant: Making the best out of the meat (mise en place, Vol. 12 – 2015)

The all wooden décor and the commanding presence of open kitchen for grilling, pizza making, dim sum steaming, and a station for woks suggest that C’s intertwines various dining concepts. From another angle, eight fish tanks with coolers for oysters and crustaceans join in the ensemble to show that the restaurant is equally serious with seafood. The creative take on every corner proves C’s has successfully married fine-dining, a steakhouse, and even some may say – an elegant seafood shack; all encased beautifully behind a façade of a five-star hotel signature restaurant.

mise en place - C's Steak & Seafood Restaurant (5)

Take a conventional and straightforward business lunch; steak would be a good option. Or it may present an array of grilled items and fresh seafood for a casual Sunday brunch and at times, an experimental menu for more appreciative crowds (for example; a gourmet approach of s’mores and marshmallow) It also makes room for fine-dining moments.

Chefs Rolf Knecht as the Executive Chef of the hotel and Matt Demery as the frontman in C’s demonstrate how best of ingredients, finesse in cooking techniques and technology meet. Chef Matt showed us the short ribs – cooked overnight in an MKN FlexiCombo MagicPilot. Previously, he employed an overnight marination by using C’s signature housemade sauce and Coca Cola, until he then simply set manually the oven setting for slow braising. “With the short ribs, I specifically wanted to achieve an evenly cooked meat all the way through. I set the temperature at 70C for 24 hours straight for the braising”, says the chef.

mise en place - C's Steak & Seafood Restaurant (1)

In contrast with a regular conventional oven, the results are more desirable and accurate for any slow cooking process. “For the short ribs, I hope to accomplish a good character of a slowly braised meat but at a medium temperature. There’s a combination of 20% of steam and 80% of dry heat during the process”, explains the chef. C’s also employs the use of sous-vide cooking for certain cuts of beef. “We can always use the sous-vide for our products but when it comes to a large number of portions, our MKN assists so much in terms of capacity and the features that it possesses”, says Chef Matt.

mise en place - C's Steak & Seafood Restaurant (4)

To sum it all up, this harmonious synergy between techniques and technology is what defines C’s. From a simple shucking of the very fresh Fine de Claire oysters, Chinese style fried rice and spring rolls, and up to a multiple cooking stages for Wagyu cheek and other prime cuts of beef; it is a complexity that is well-managed. “I would say that our style here at C’s is a combination of techniques that people have been using for the past 100 years, something from what were taught in culinary schools, my expertise as a chef, and of course – technology”, concludes Chef Matt.


C’s STEAK & SEAFOOD RESTAURANT
Halal-friendly (some menu may contain alcohol)
Some menu are suitable for vegetarians

Address:
Grand Hyatt, Jalan M.H. Thamrin, Jakarta – Indonesia

T: +62.21.2970.4981 ext. 438

Website
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Twitter

Opening hours:
Daily, 12pm – 3pm (lunch), 6pm – 10.30pm (dinner)


As featured in mise en place Vol. 12 (2015)

EAT: Holy Smokes (JAX, Aug 2015)

Introducing Holy Smokes, the very place where you can enjoy the slowly smoked BBQ beef at its best!

Holy Smokes (Official) (2)

The American style of cooking food often employs the techniques on how to make the best out of the ingredients. And when we are talking specifically about meat, we usually associate Americans as the proponents of grilling and smoking. In many cases, even with limitations of spices and herbs, they are still really good at making a nice steak.

From the man behind the success of The Holy Crab, Chef Albert Wijaya recently introduced Holy Smokes for meat aficionados of Jakarta. This bold move further colors the city’s food scene with more varieties, which have already excited those who are now going after for something new.

Combined with fresh, locally sourced ingredients; Holy Smokes should have that edge needed to satisfy even the hardcore meat lovers.

With a more casual approach in terms of service and ambiance, Holy Smokes somehow resembles itself like a fast food chain. Make no mistake however; there’re a lot of painstaking preparations to insure that the meat will give out a rich flavor, generous yet fragrant rub over it, tender, moist and smoky. Combined with fresh, locally sourced ingredients; Holy Smokes should have that edge needed to satisfy even the hardcore meat lovers.

The signatures here are a tough choice that you must choose between smoky beef brisket, Southern-style beef ribs and Texas short ribs.

The brisket is served in slices. Here at Holy Smokes, this delicate part of the steer receives justice from 14 hours long of smoking so that it will give out the melts-in-your-mouth experience. Meanwhile, if you are after the essence of American meat smoking culture, you should then try either the Southern-style or the Texas short ribs. The latter came from the thick, richly-marbled short ribs and smoked for six hours in low temperature. As the most premium choice here, expect this one to be the most inviting and the tenderest among all.

The basic behind smoking, anywhere in the world, is still the same – fruit woods, good smoker machine, low temperature, and long smoking time. “Perfection takes time and there is no short cut to the preparation of the meat. Holy Smokes proudly upholds its honest and flavorful cooking techniques by never adulterating the meat through boiling process to tenderize it but at the same time risking the flavors”, says the chef.

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Finger-licking good smoked steaks are waiting to be feasted and satisfy your meat desire.
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Holy smokes gives you variety of ways on how would you enjoy your meat.

With a throng of great sidekicks including the classic onion straws to accompany the meat, be sure to generously employ Holy Smokes’ finely crafted homemade BBQ sauce that goes well a lot with the meat here.

Now, we will let you enjoy a piece of American cuisine at its best peacefully and be sure to fingerlick everything when the feast is done – just like Frank Underwood with his favorite ribs in DC.

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HOLY SMOKES
Halal-friendly (but serving alcoholic beverages)
Unsuitable for vegetarians

Address:
Jalan Wolter Monginsidi no. 27, Jakarta – Indonesia

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Opening hours: Daily, 11.30am – 10pm

Spend: IDR 150,000 – IDR 250,000 / person

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Photography: Holy Smokes

Original link: http://jax.co.id/holy-smokes/

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Quikskoop™: Holy Smokes

True to his love with American soul food, Chef Albert Wijaya recently unveiled the much anticipated Holy Smokes – the very place to satisfy your cravings with hearty smoked meats and all that BBQ goodness!

For me personally, I wish to see more of American soul food coming to Indonesia. Nowadays, the migrants from Latin America and Middle East gave more colors to the already existed Americans immense love for food. On the other hand, there’s always this classic American treats like steak and the BBQ meats. With Holy Smokes now in Jakarta – we are now exposed to all the goodness that smoked meats has to offer.

What’s exciting with Holy Smokes is the no frills and no nonsensical approach of serving its food for the customers. Designed more like a fast food joint, customers can order first and pick up the pagers. Once the pager beeps, the food can be picked up and please feel free to accompany it with free flow sodas.

The Texas short ribs
The Texas short ribs
The brisket
The brisket
The Southern style ribs
The Southern style ribs
The chicken
The chicken

The three main courses that you must have individually within at least three visits would be the smoky beef brisket, Southern-style ribs, and the exquisite Texas short ribs. The brisket has undergone a 14 hours transformation from the low and slow smoking technique and the melts-in-your-mouth experience is a guaranteed success. Meanwhile both the ribs have seen 4 to 6 hours of smoking process. Remember how Frank Underwood loved his ribs? Here, you can sample it with ease!

The sidekicks!
The sidekicks!

By using the premium beef and the philosophy to use the locally sourced ingredients as much as possible plus how Chef Albert treats his food generously, then you can certainly expect an experience like this – tasting the richly flavored meat with all that rubs and entertaining sidekicks from onion straws, fries, mac & cheese, or baked beans. Hell, you might even want to add the chicken as well to give the extra kick!

Last but not least, Holy Smokes homemade old BBQ sauce and the hot version of it are the true companions that you need to enjoy the night.

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HOLY SMOKES
Halal-friendly (but serving alcoholic beverages)
Unsuitable for vegetarians

Address:
Jalan Wolter Monginsidi no. 27, Jakarta – Indonesia

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Instagram

Opening hours: Daily, 11.30am – 10pm

Spend: IDR 150,000 – IDR 250,000 / person