While maintaining exceptional quality of service and food, The Dharmawangsa Jakarta has added some twists to make the dining experience even more enjoyable at Jakarta Restaurant & Courtyard.
Month: February 2017
PAUL, the quality French bakery and café chain established in 1889 in Croix, France, has just opened its fifth branch in Jakarta at Plaza Senayan.
IN MARKING the launch, PAUL held a media gathering and baking session on Jan. 17, in an event themed “Story of the Bread”, where a master baker showcased his expertise in making authentic French bread.
The baking session began with an introduction of the ingredients, followed by processing the dough and finally baking the bread. Each attendant received freshly baked bread with their insignia marked on it.
PAUL Bakery and Patisserie offers its customers easy access to French delicacies, including pastries, croissants, sandwiches, soups, quiches, tarts, crêpes and various types of bread.
“With the opening of PAUL at Plaza Senayan, cake, pastry and bread lovers are getting more choices and ease in the area, especially those living or working in this area,” said Arnolda Ratnawati Tondobala, director of corporate PR, CRM and sales at PT Panen Lestari Internusa.
The event was also attended by Agus Gozali as a representative from PAUL Indonesia.
PAUL was founded by Charlemagne Mayot and specializes in serving French products including 140 varieties of breads, crêpes, sandwiches, macarons, soups, cakes, pastries, coffee, wine and beer.
There are over 436 franchised PAUL bakeries, cafés or restaurants, of which 326 are in France while 127 are in other countries including Spain, Azerbaijan, Belgium, the United Kingdom, Qatar, the Netherlands, Czech Republic, Turkey, Greece, Romania, Morocco, Lebanon, Saudi Arabia, Kuwait, United Arab Emirates, Thailand, Bahrain, Japan, Taiwan, Jordan, China, Egypt, Ukraine, the U.S., Chile, and Indonesia.
PAUL BAKERY AND PATISSERIE
Plaza Senayan – Level 1
Jalan Asia Afrika No. 8, Senayan, Jakarta
Instagram : @paulindonesia
Save the date! Shangri-La Hotel, Jakarta will present Japanese guest chef Katsuki Toshihisa, the executive chef of the Nishimura Group, to showcase his authentic Japanese menu at Nishimura, the hotel’s Japanese restaurant, from Feb. 27 to March 3.
As a tribute for the city she calls home, Petty Elliott, seek to bring the flavors to stimulate both the palette and imagination through her interpretation as Anak Jakarta of Betawi street food.
HAVING MOVED TO the Big Durian from Manado in North Sulawesi in her early teens, Petty have maintained a strong bond with both Betawi cuisine as well as street food; a bond she cultivated through sampling and enjoying the of food available in the capital city.
“Indonesian street foods are just amazing, but they aren’t as popular as the ones from Penang or Kuala Lumpur,” says the woman who began her fascination for cookery through teaching cooking classes and participating in the BBC UK masterchef competition in 2001.
“I have been living in Jakarta for more than 30 years; and in my heart, the city is a very special place,” Petty said.
Her eyes lit up and her smile widened as she delve deeper into the the cuisine of the Betawi people, the native of Jakarta.
“Contemporary Betawi cuisine is a mix of local, regional and global influences: the cuisine of natives of the Java Island and the neighboring islands as well as past migrants like the Arabs, Indians, Chinese and Europeans,” said the author of Papaya Flower: Manadonese Cuisine, Provincial Indonesian Food.
Petty is concerned that Betawi food is not better known, overshadowed by the many regional and international influences which have also called the capital home.
That concern and the love for the fascinating cuisine encouraged her to write her second cookbook, which titled “Jakarta Bites: Exploring vibrant street food from the heart of Indonesia.”
Having practically living and breathing the cuisine, Petty has always had the recipes in her mind.
“It took me a year to finalize the content. I keep revisiting the recipes over and over again because I want people, by reading the book, would be able to make these wonderful dishes easily,” said Petty, who professed that her passion for food came from Manado, where the food culture was influenced by the Spanish and the Dutch, and the cooking of her grandmother.
For FoodieS, Petty presented some her most favorite dishes from the cookbook and gave them a modern twist.
“I have been doing modern Indonesian cuisine to promoting it everywhere. But I tried very hard to keep them as much as possible authentic.
“By elevating the dish, I hope that people can appreciate the Indonesian cuisine. Having said that, food is very personal; some maybe don’t like my approach, but I like it this way.”
The dishes are Asinan Jakarta, Kerak Telor, Gabus Pucung, and Es Cincau
“They are all very authentic, but I gave modern presentation. I used scallop for the Kerak Telor for fun; and I also added roasted cashew nut in the dessert,” she said.
“I cannot recreate the complete experience, the sights and sounds of Jakarta food, but at the least I am able to introduce you to my Jakarta experience.”
Mixed vegetables and fruits with spice,
sour and sweet sauce
2 pcs Medium carrot, peel, grate
2 pcs Medium cucumber, seed
100 g White cabbage, shred
50 g Bean sprouts, rinse, dry, remove roots
150 g White tofu, boil
100 g Jicama, peel, grate
100 g Pineapple, dice
50 g Roasted peanuts or cashew
3 pcs Large papaya chili, seed
2 pcs Bird’s eye chili, blanch
50 ml Vinegar
150 ml Sugar syrup
2 tbs Dried shrimp, roast, fine ground
- To make sauce: boil chilies for 10 minutes, drain and blend with sugar syrup. Strain into a bowl, add vinegar and salt.
- To serve: place mixed vegetables and fruit in glasses or bowls. Add sauce. Sprinkle with ground nuts. Serve immediately.
Fillet Kakap Pucung
White snapper fillet with black nut sauce and pasta
4-6 pcs White snapper fillets (each 120 g)
2 tbs Coconut or vegetable oil
2 pcs Lime, use the juice only
400 g Capellini
2000 ml Water
2 tbsp Sea salt
To taste Salt and black pepper
100 g Shallots, peel
4 cloves Garlic, peel
3 pcs Candlenut
5 cm Fresh turmeric, peel
5 pcs Curly red chili
1 tbs Ground coriander
5 pcs Black nuts (keluak), crack open
1 pcs Lime, use only the juice
2 tbsp Coconut or vegetable oil
2 stalks Lemon grass, use the white part only, crush
4 pcs Lime leaves
2 pcs Daun salam
2 pcs Tomato, seed, dice
500 ml Water
1 tsp Sugar (optional)
To taste Salt and pepper
- To make the paste: blend all paste ingredients. Sauteed with oil. Add water, lemon grass and all other ingredients (except diced tomatos), simmer for 30 minutes or until thick. Season with salt.
- To cook the capellini: Boil water in a medium pan, add 1 tbsp of olive oil. Cook capellini for two minutes, strain.
- To make the fish: season fillets with salt and lime juice. Sautee on hot frying pan with oil for 3-5 minutes. Season with black pepper.
- To serve: Put pasta, top with fish. Garnish with tomatoes, pour enough sauce. Serve immediately.
Jellied leaves and coconut ice cream
250 ml Milk
60 pcs Cincau leaves
Coconut ice cream:
3 pcs Whole young coconut
100 gr Cashew
roasted, ground coarsely
100 gr Sugar
1 pcs Papaya chile, seed, chop finely
- To make jelly: Wash leaves. Pour milk into a bowl, crush leaves with your hand in the milk for 15 minutes. Strain the liquid with fine strainer, transfer into four small ramekins or molds. Refrigerate for 4 hours or, better, overnight.
- To make coconut ice cream: blend coconut flesh, transfer to a container, put in freezer to set. Stir every hour for the first 3 hour for smooth texture.
- To make cashew brittle: heat sugar in sauce pan to melt. Add ground cashew. Stir quickly and well. Transfer to parchment or baking paper, spread evenly. Allow to cool completely then break into small pieces or crush with food processor.
- To serve: sprinkle cashew brittle on a plate. Remove cincau from mold, strain excess liquid, lay on the plate. Add a scoop of ice cream. Sprinkle with chili. Serve immedieately.
Kerak Telor Modern
Betawi omelet with ginger and turmeric broth
4 pcs Whole eggs
4 tbs Serundeng
50 g Beansprout, remove roots
1 tbs Deep-fried sliced shallots
2 tbs Coconut or vegetable oil
600 ml Water
50 g Fresh ginger
30 g Fresh turmeric, slice thin
Salt and pepper
150 g Coconut, grate fine
10 g Fresh ginger, grate
10 g Fresh galangal, grate
10 g Fresh turmeric, grate
1 tsp Chili flakes
2 tbs Dried prawns, roast, ground
3 tbs Deep-fried sliced shallots
- To make the broth: put water and ginger in a medium pot, bring to boil and simmer for 30 minutes. Season with salt and pepper.
- To make serundeng: heat frying pan, add spices and coconut, mix. Roast for 30 minutes. Add prawn and shallots. Mix well. Set aside to cool.
- To make omelet: crack one or two eggs, add 2 tbs of coconut and spices, beat gently. Heat oil in frying pan. Pour the egg mix. Tilt the pan and cook the omelet into a crescent shape. Roll omelet to cook the other side. Transfer cooked omelet into a baking dish in the oven at 150 °C.
- To serve: place omelet in a dish, add warm broth, add bean sprout, sprinkle with chopped parsley and shallots. Serve warm.
San Miguel Cerveza Negra, a full-bodied smooth dark lager with rich caramel tones, is now available in the archipelago.
Gaggan Anand’s eponymous Bangkok restaurant secured the No.1 spot in the Asia’s 50 Best Restaurants annual ranking for a third consecutive year, as Indonesia’s representative Locavore in Bali took the Highest Climber Award by rising 27 places to No. 22.
The month of romance is here and The Dharmawangsa Jakarta offering several option of sweet Valentine program on Feb 14th, to celebrates the season of love.
Celebrate love with a personal candle light dinner at Cabana by The Pool with unparalleled view of shimmering water. Spend the evening in an intimate setting with 8-courses set menu crafted specially by our chefs, complemented with a bottle of premium champagne. Perfect the night with a bouquet of flowers as a gift for your beloved.
Jalan Brawijaya no. 26, Jakarta
DoubleTree by Hilton Jakarta invites love birds to celebrate the loveliest day of the year
Hotel Borobudur Jakarta will pamper all lovebirds during the month of February this year. Valentine’s day buffet at Bogor Cafe will be loaded with all the special dishes prepared with the fresh ingredients and magic of love. A lavish buffet will feature prime rib of beef, BBQ station, fresh seafood, baked salmon and many more, not forget to mention the famous oxtail soup!
Not only Bogor Café, Bruschetta, Italian Restaurant, also offers something special for couples out there. Team chefs of Bruschetta has prepared dishes to be sweeter and unforgettable. They will serve beautiful set menu starting from amuse bouche, warm fine de claire champagne sabayon, cep mushroom cappuccino blue cheese tortellini, salmon bouchee, bayaldi gratin and tomato beurre blanc, beef medallion and crayfish, vegetable casserole, foie gras cream and the dessert will be velvet heart and mignardises. For guests who want to taste this nicely done set menu wil be charged in Rp 988,000 ++ per couple inclusive 2 welcome sparkling wine.
Not forget to be mentioned that an exclusive Valentine’s Day experience awaits at the new Klub and Spa Borobudur. With the sensational of 150 minutes, couples can enjoy a relaxing side-by-side massage surrounded by soft lighting, soothing music and free herbal bath with roses and get complimentary fresh fruit in Rp 1.87 million ++ for 2 person.
Hotel Borobudur Jakarta
Jalan Lapangan Banteng Selatan,Jakarta
T: +62 21 3805555