1945 Restaurant

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1945 is the newest and the most daring venture from sari rasa group after the successful Tesate and Sate Khas Senayan restaurant. The restaurant tries to elevate authentic Indonesian cuisine into the fine dining arena. The restaurant team manages to refine the ingredient, preparation, and plating of the dish without pulling the root.

 

2016-02-14_20-21-44The amuse bouche started with boiled plump peanuts, garlic rice cracker (kerupuk gendar), sweet and salty cracker made from melinjo (gnetum gnemon), and sweet cracker, served with savory peanut sauce. The chilled ginger drink has a mellow and sweet gingery flavor coming through. Very good.

 

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Foie Gras Duck Timlo

Timlo is a clear soup originated from Surakarta. Usually, it consists of chicken liver, chicken gizzard, chicken meat, savory hard boiled egg, and vermicelli. In this bowl, they use shredded duck meat, foie gras, poached egg, and rolled duck croquet. It might not tasted as authentic as the traditional one. But this one still manage to capture the idea by replacing the ingredients and the cooking technique. It is a good dish to start of.

 

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Oxtail Consomme

The refined version of Indonesian signature oxtail soup presented beautifully with tender meat and flavorful oxtail consommé.

 

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Pecel Kembang Salad

Pecel basically is a mixed of blanched green vegetables dressed with savory peanut sauce. Here at 1945 they serve a mixed of greens with cherry tomatoes, edible flowers with two different peanut sauces, black sesame sauce with spicy notes on the sides, and the traditional peanut sauces on the bottom. I believe that both sauces works incredibly well with the salad. It has the fragrant aroma coming through, and packed with flavors. They also serve rempeyek (savory cracker made with rice flour and peanuts) on the sides.

 

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Tongseng Lambchop

I personally feel that 1945’s version of Tongseng was more towards gulai. Tongseng was a muton stew originally from Surakarta, it was salty, sweet, savory, and fresh at the same time. Gulai is slightly sweeter, thicker, and more mellow compared to tongseng. The lamb was sous vided first before they deep fried it to get the crust from the outside and tender inside. The gravy was was very tasty but slightly too sweet to my liking.

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Beef Rendang

This dish was delicious. The meat was unarguably tender, but the flavor was not bold enough. It was slightly missing the strong savory flavor that you normally get in rendang to be honest.

By the way, they serve 3 different selections of rice ranged from white rice, brown rice, and yellow rice. The yellow rice was fragrant, and very tasty, like it’s been cooked with coconut milk. Traditionally the yellow rice was colored by using turmeric.

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Frozen Srikaya soufflé

The soufflé was felt more like a mousse to be honest, and coated with shredded coconut. It was smooth and has a right amount of sweetness. It’s paired with Bubur Sumsum puree, made with rice flour.

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Tape Cheesecake

This combination really works! The sweet and sour fermented cassava (tape) flavor balanced the richness from the cheese really well.

 

1945 restaurant manage to refine Indonesian cuisine with great respect. The dishes have been constantly right in terms of texture and flavor. I would greatly recommend this place to anyone who wants to experience Indonesian cuisine in a ‘fine’ way. The only advice is to make sure you choose the menu wisely. In my case for example, the flavor profile is mostly sweet and heavy so that you’ll become quite bloated.

 

1945

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Jl. Asia Afrika No.8, Jakarta, Central Jakarta City, Special Capital Region of Jakarta, Indonesia

+62 21 29703333

http://www.fairmont.com/jakarta/dining/1945-restaurant/

Sarong Restaurant

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I would be lying if I told you that I came to visit Sarong with confidence about their food. At first, I didn’t believe that a “westerner” was able to cook good Asian dishes, but they got me completely wrong.

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Sarong was established in 2008 and gained several accolades including the prestigious San Pellegrino Asia 50best in 2014. The food is a mixed between Indian, Thai, and Southeast Asian accents. The mastermind behind the kitchen is Will Meyrick, the Scottish chef who was born in Portugal, started his apprenticeships at numerous places in London before he traveled around South America, Southeast Asia, and Australia.

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Their Coktail selections were worth to try.

Tempeh Cracker served with Green Chutney (Mint, Coriander Root, Yoghurt)

Tempeh cracker is best to be enjoyed at any time any day, whether as a condiment for your main, or going with your beer. Even though I prefer to enjoyed on its own, the green chutney brought the cracker more alive by adding the fresh and sour element to the savory cracker.

Grilled Scallop with Sweet Crispy Duck Thai Basil Young coconut & Peanut Nam Jihm Tuna Betel Lemon Grass Green Tomato Sambal Matah and Bumbu Pasih

Don’t be fooled by its humbled appearance, because lot of things are going on in a single bite. The scallop dish delivered a strong South East Asian flavor with Balinese touch. Too bad the scallops were slightly overcooked, otherwise this would be spotless.

Butter Chicken with Cashew Nut Ginger Garam Masala Kasoori Methi & Tomato Sauce

I ordered additional Pita Bread to accompany this delicious butter chicken. The chicken was juicy and tender, but the gravy was slightly too salty.

“Bebek Madura” Twice Cooked Duck with Sambal Mangga & Balinese Sambal

This duck was mind blowing. It has every duck confit checklists that you can probably named off. Tender and Juicy meat, crispy skin, and undoubtedly good flavor. If you’re a big fan of sambal then you’ll definitely love those things.

Signature Crispy Pork Belly with Sichuan Chili Salt Tamarillo and Tamarind Sauce

I was amazed by the texture and the flavor from this pork belly. I tried this dish at their two sister restaurants, Mamasan and E&O, but in my opinion they’re fail to deliver the flavor balance like this one. It was either too sweet or too sour. The one I had here was clearly stunning. The sweet, sour, savory balanced really well. The texture  of the pork was crispy on top, followed by tender meat, and buttery texture from the fat.

Lemon grass Panacotta with Cucumber Lime Jelly served with Citrus Lemon Basil Sorbet

Since I and my partner were quite full during that evening, we decided to order one dessert for sharing. Let’s get it straight, the pannacotta texture was too hard, I think that my pork belly felt more tender that this. The presentation clearly didn’t match the texture and flavor.

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Overall, Sarong is a place who treats Asian cuisine with respect. It is a must whenever you’re visiting Bali whether you’re having a date or with a group of friends. I believe that the varieties will please the palate diversities. Obviously, Chef Will is a master in combining complex and strong flavor without sacrificing the main ingredient quality.

 

Sarong

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Jl. Petitenget No, 19 x
Kerobokan, Bali 80361
Indonesia

T. +62 361 4737 809
F. +62 361 4737 810
E. info@sarongbali.com
W: www.sarongbali.com

Orient 8

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.

DSC01556 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.

DSC01606 DSC01607During Valentine’s day, they had two sets menu for “him” and for “her”. (sorry for the blurry images)

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Amuse Bouche: Risotto Ball, Tuna Tartar, Quiche

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.

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Trio de crabe et asparges vertes

  “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.

DSC01578For him: Foie gras and artichoke cannelloni, grated Parmesan, chicken jus

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.

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Gnocchi à la truffe noire

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!

Effeuiller de cabillaud

Effeuiller de cabillaud

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.

Cabillaud d’Atlantique en croûte vin rouge

Cabillaud d’Atlantique en croûte vin rouge

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.

Le bœuf Wellington

Le bœuf Wellington

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!

Soupe de fruits aphrodites


Soupe de fruits aphrodites

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.

Fleur d’amour

Fleur d’amour

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.

Orient 8

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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)

http://www.theorient8.com/

L’atelier de Joel Robuchon Singapore

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Did you remember the last big mac you had at the McDonald? How did it tasted like? I think wherever you eat a handful of big mac in every McDonald counters around the world, it will taste almost the same, some other dishes might be slightly different from one shop to another, but the concept is still remain the same.

Have you ever imagine what does it like to maintain a fine dining restaurant chain around the globe, where you need to put the exact amount of precision in every single places and plates to every single diner? It’s far more complicated than just maintaining the quality of a piece of big mac isn’t it?

Chef Jöel Robuchon was born in Poitiers, France, 7 April 1945, is the man who redefines nouvelle cuisine in the 60’s from the image of complex foods to heavy sauces into simpler, lighter, and giving more highlights to the ingredients. He is awarded “Chef of the Century” by Gault Milau in 1989, and also the man who earns more Michelin star than any chefs on this planet (27 stars in total across the globe based on 2014 Michelin guide).

The first L’Atelier de Jöel Robuchon was set up in 2003, 7 years after his retirement at the age of 50 in 1996. The idea behind it is to have more relaxing dining environment without sacrificing the quality of the food. The restaurant concepts is inspired from having a small plates of food in a bar or restaurant during his travel to Japan and Spain, where the customers are able to interact with the chefs. To balance it, they have more formal dining options at Jöel Robuchon restaurant with more elaborate dishes.

L’Atelier de Joel Robuchon

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Bread Selections

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Foie Gras custard, Port Wine Reduction, Parmesan Foam

Three layers, three flavours, three textures. When Foie Gras is paired with sweet and sour sauce, it’s almost difficult to get it wrong as long as they’re executed rightly. The rich livery flavor is complimented beautifully by the port wine sauce. The mild parmesan taste from the foam gives it an extra smooth finish.

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LE CRABE ROYAL

Monaco style king crab salad with mozzarella

This was my first time to eat mozzarella together with the crab. Obviously you’ll get different texture and flavor from this dish. The crab is fresh, naturally sweet, and it goes well with the richness from the mozzarella. The acidity from the vinaigrette balanced the richness well enough. It’s a pretty decent dish to be honest.

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LA SAINT-JAQUES

Seared Scallops, Endives Salad, Lemon dressing

The scallops was perfectly cooked and seasoned beautifully. At first I thought the salad was under-dressed (needs a little bit more acidity), but thanks the dried tomato that lifted up the flavor. I prefer this salad compared to the other one.

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LA SOLE

Dover sole Meunière, baby spinach leaves.

Classic at its best! The fish was cooked on the bone a la plancha, served with brown butter and lemon. This plate of food is just can’t get any better than this. But too bad, the beautifully cooked spinach was filled with too much wasabi dressing until both me and my partner were agreed to send it back.

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LA CAILLE

Caramelised quail and mashed potatoes

The excitement from this dish didn’t just stop at the perfectly cooked and well seasoned quail. The stuffed Foie Gras does really enhanced the flavor by adding extra richness without being too overpowering.

The Legendary Robuchon Pomme Puree is one of the best human invention on the planet. It always stick to his golden rule, “2 pounds of potatoes and a ½ pound of butter”. It’s silky smooth, buttery, and packed with lots of flavor. This is the “first-class mashed”.

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L’ORANGE

The sphere coated with ivory chocolate, jelly of Kalamansi, Lemon sorbet.

This dessert has a little theatrical effect where the orange sphere was poured with citrus syrup, and you’ll find the lemon sorbet is hidden inside it. I personally found this was very bright and refreshing, but after awhile I felt like the flavor is slightly boring. Make sure you eat it quick otherwise it will end up as a citrus soup with citrus jelly.

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LE PANNA COTTA

Yoghurt panna cotta lightness, rhubarb compote and Mare des bois strawberries

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Le Souffle

Hot Yuzu soufflé with raspberry sorbet

Spotless soufflé that’s rising up beautifully and soft in the center is a perfect dessert to end every meal. It is light and fluffy in the center and gives a clean citrusy flavor on the palate.

L’Atelier (means “workshop”) de Jöel Robuchon is clearly the right place to have great quality of food without sacrificing your wallet. The atmosphere is pretty relaxed but still maintaining the service quality. The food might have some ups and downs, but overall, they’re doing quite well in my opinion. Since this is my first experience at one of the Robuchon’s empires, I just can’t wait for more.

L’Atelier de Jöel Robuchon Singapore

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8 Sentosa Gateway  Singapore 098269

+65 6577 6688

dining@rwsentosa.com

Daily:
6pm – 10.30pm
Weekend Lunch:
12pm to 2pm