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/

Namaaz Dining (revisit)

During my first visit to Namaaz, I felt that this restaurant had something to offer to the Jakarta culinary scene. I like the way they present their idea to elevate authentic Indonesian cuisine by applying avant garde technique into it. I decided to spend my Valentine’s day here to experience their new menu and location.

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The restaurant itself is more refined in terms of dining room and service. The new 30 seats Namaaz has an open kitchen where the guests can almost barely see everything throughout the dining experience. I was sitting on the chef’s table, so that basically I had more exposure to the kitchen.

IMG_0725Passion fruit sphere. Soda tablet.

What you see isn’t what you get. Both the appearance and the texture are completely like a proper raw egg. The idea is to create the flavor similar to passion fruit Italian soda in a egg form. The yolk and the white are made from passion fruit juice, and served with soda tablet.

IMG_0726Martabak

Ultra light and crisp puff pastry, served with sous vide yolk spread (The chef keep the temperature at 64’ C), sous vide mutton topped with egg whites caviar and spring onion. Even though this interpretation of the martabak (or known as murtabak in Singapore and Malaysia) didn’t really meet the real stuff apart from the components, it was absolutely delicious. The moment you spread the yolk jam on the pastry, and having it together with the mutton, you’ll know that that this plate wasn’t enough.

IMG_0727Sate lilit

I personally feel this interpretation is way too off from the original version. It’s normal for a chef to push the boundary, but the danger lies when he doesn’t know where to stop. This is a spanish mackarel fish cake with red cabbage coating served with peanut sauce. Let’s get it straight, the fish cake is too salty, and fishy to a state where it was being unpleasant. I was close enough to stop myself from having it after the first bite.

IMG_0655Bebek cabe rawit

The concept of this dish is similar to Heston’s “meat fruit”. Basically, it’s a minced duck in a red chili case, served with authentic Indonesian bbq sauce. Taste wise is pretty decent, and I don’t like the duck to be prepared this way.

IMG_0728Rujak semangka

Again, this is another manipulative dish. It looks like a plate of beef carpaccio, but the beef was actually made from “dehydrated and rehydrated watermelon”. It’s served with “rujak” sauce (rojak in malaysia). This dish was spot on! Especially for the rujak sauce was really good, even though it might be slightly too spicy for some people.

IMG_0729IMG_0730Rujak bebek

This dish was adapted from the original rujak bebek (“pounded rujak”), where normally some selections of fruits are pounded and mixed with palm sugar or known as gula Malacca. The “case” is made from jicama juice shaved ice. Jicama or known as bengkuang in Indonesia is a root vegetable that high in water content, naturally sweet, and normally used in the soup, salad, or even dessert. Inside the jicama case you have mangosteen sorbet, peanut, pomegranate, diced ubi jalar (some kind of yam), topped with jambu air (known as water guava or malay apple) foam, and served with Malacca sugar sauce. This dish was so good, because every component compliment each other and blend really well.

IMG_0740Beef Rendang

The beef is pre-seared and cooked in sous vide for 1.5 hours in 58’ which resulted in a beautiful piece of pink meat. As I mentioned in some of my previous post, I’m not a big fan of sous vide beef, but, it works. Here, you are having something different from the normal meaty (sometimes tough) beef rendang meat sink in a bold, oily rendang sauce to a neat and classy beef rendang on a plate without sacrificing the authentic flavor a bit.

IMG_0731Sop buntut (oxtail soup)

Normally the original sop buntut  is served with bone marrow. Here, the bone marrow is emulsified with with rice to form a puree, but the texture is too pasty in my opinion. I think the soup has been on top of the stove for quite sometime that makes the broth somewhat slightly too salty (over reduced).

IMG_0732Udang telur asin (prawn with salted egg yolk)

Smoke butter infused king prawn, mashed potato, smoked butter sauce. Perfectly cookef prawn, tender, sweet, and tasted far too good compared to the normal salted egg prawn.

IMG_0733Bacem

Braised mutton chop, mutton jus, white rice, broth foam. The meat was undoubtedly tender, but it was slightly dry.

IMG_0668Opor ayam

This is a complete makeover from the original dish. Short biscuit topped with “opor” custard that is too heavy in my opinion. I get the idea, but the execution is a no for me.

IMG_0734Kue keranjang (Basket Cake)

Basket cake or normally known as Nian Gao in Chinese is a special cake during Chinese new year. It is made from glutionous flour and sugar. On this plate I was having a basket cake with mandarin coating, served with Indonesian cotton candy (rougher texture compared the normal cotton candy). I personally don’t like basket cake, so I can’t comment much about this one.

IMG_0736Pisang bakar lilin (edible grilled banana candle)

Some people might easily notice that this dish first introduced by Heston Blumenthal in his legendary Fat Duck restaurant in a different version. On this dish the chef  use the grilled banana coated with fructose and served with popping candy. The wick is made from pecans.

IMG_0675Dragon’s breath

Another famous gimmicky dish, Dragon’s Breath. The vanilla meringue is dipped in liquid nitrogen for about 35 seconds, and it will produced a smoke when you eat it.

IMG_0737Es kachang

Caramel pearl, peanut puree, chocolate paste, and Chocolate pearl filled with es kachang syrup. Check out my Instagram account for details.

IMG_0679Hot and cold ice tea

Similar to the previous session, you can read it here

IMG_0739Smoked chocolate mousse

There’s an Indonesian proverb saying that whenever you’re in love, even a cat shit will tasted like a good chocolate. This is where the idea was coming from this dessert, smoked “poo” chocolate mousse.

 

I have zero doubt about the way chef Andrian executes his flavor. He is the man who can put almost everything on the plate tasted right. One thing that bothered me was about the slow service. I was far too slow in my opinion. Looking the way the chefs (apart from the head chef) plate their foods was really pain in the ass. It was slow until I felt that the 3 hours meal was supposed to be end in less than 2 hours.

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I really appreciate the way chef Andrian explained every single dishes to every tables on that night, but it will far more efficient if the floor staffs are trained to explain the dish as well.

Hopefully by the time I post this they’re having some improvements.

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Namaaz

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Jl. Gunawarman No. 42, Kebayoran Baru, South Jakarta

http://www.namaazdining.com