As one of the Asia’s finest hotel, Hotel Mulia is a luxurious five-star hotel located in the heart of Jakarta. The hotel has several well known restaurants under his roof including Orient 8, a pan-Asian and French fine dining restaurant that caters big appetite like buffet to the poshy degustation menu.
The kitchen helmed by Florian Lamelot. A French-born chef who became Daniel Boloulud’s protégé for about 5 years at several restaurants including his eponymous Restaurant Daniel at NYC, and DB Bistro in Singapore.
I’m not good at describing an interior, in my opinion, the dining room is absolutely lovely. Everything just looks right, paintings on the wall, chandeliers, and tableware. This place is perfect either for special occasion or a casual one.
A set of palate teaser started with a risotto ball, crisp on the outside and al-dente in the center, seasoned with grated truffle. The tuna tartar was fresh and perfectly seasoned. The quiche is basically a savory egg tart with grated truffle, the pastry was slightly soggy.
“Mille-feuilles‟‟ of peekytoe crab, avocado and asparagus salad, Petite verrine of crab claw and Parmesan croustillant, orange vinaigrette.
Mousse had a lovely creamy texture, the sweetness from the crab meat and the asparagus blend really well, I believe that a hint of acidity will perfect this dish.
This humble looking dish carries big bold flavor. The pasta was perfectly cooked, slightly crisp on top and soft in the center (foie gras and artichoke filing). The chicken jus binds the flavor altogether really well.
For her: Hand-made potato gnocchi, shaved winter black truffle topped with a light veal jus.
Probably the best gnocchi I’ve ever had in town so far. Perfectly made, perfectly cooked, far from the boring, starchy, gluey texture that you might easily get from other places. It’s served with veal jus and truffle slices. You can’t get enough of this!
For him: Poached cod fish “Baccala style” paired with “A.O.C” Tarbet white beans, chipiron à la plancha and red wine ink sauce
Definitely a hearty dish with strong Italian accent, good seasoning, especially the slightly cured cod (baccala style). I personally felt that the fish was slightly overcooked, or it might be resulted from the drying process? I might getting wrong with this. The squid was absolutely good.
For her: Atlantic seabass topped with red wine crust, cauliflower, romanesco seafood cremolata and red wine sauce.
Didn’t manage to taste it. My bad.
Prime Black Angus beef Wellington layered with foie gras, truffle and baby spinach
The main course was absolutely stunning. I believe that the picture tells you almost everything what it is going to feel in your mouth. The seasoning and the cooking were spotless. From the crisp pastry, running down to the succulent beef, buttery foie gras, perfumed with truffle, and accompanied with beef jus. Voila!
Pre-dessert: Seasonal chilled fruits soup topped with strawberry sorbet
The pre-dessert was pretty boring to be honest. It was too sweet to my liking, and not chilled properly.
Coconut candied flower vase, golden raspberry and nuts crystalline
This pretty looking dessert has the right amount of sweetness and manages to carry the surprise element hidden in the sugar works. The sweet coconut feeling was paired really well with the raspberry gelee on the bottom.
Orient 8 definitely has a lot to offer, too bad the brilliant kitchen didn’t match by the service on that day. It was pretty slow, and both of our fish and meat course were switched (the beef was served before the fish). The staff was apologize due to miscommunication between the kitchen and the service staff. Quite a disappointment to be honest, but still, the cooking is solid, and the consistency was there.
Hotel Mulia Senayan, Jalan Asia Afrika, Daerah Khusus Ibukota Jakarta 10270, Indonesia
+62 21 5753278
Lunch: 12.00-15.00 (last order 14.30)
Dinner: 18.00-23.00 (last order 22.30)