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/

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/