New Heights With Altitude Grill
Don’t be distracted by the view of Jakarta when you enter the recently opened Altitude Grill. Look to your left instead.
That is where you can spy a multitude of gorgeous cuts of wagyu beef, all dry ageing in the “hot box” that lies behind a glass wall. Hot box, by the way, is a misnomer, since it is, in fact, a climate-controlled cooler.
Leading the kitchen at Altitude Grill is Executive Chef Gary Eng, a 43-year-old graduate of the culinary art and chef training program at the Singapore Hotel and Tourism Education Centre in his hometown.
Among the standouts was another (surprisingly delicious) misnomer: a Watermelon Salad that took the form of feta cheese that was sandwiched between two thin slices of watermelon. The slices were grilled to give the fruit a sashimi-like texture, topped by fresh arugula and served with dollops of 25-year-aged balsamic vinegar.
Also noteworthy was the excellent Triple-Cooked Wagyu Ox Tounge, which chef gave a Middle Eastern touch, serving the wagyu on a large teardrop of a hazelnut dukkah whose creaminess was delicately balanced by grilled shallot crescents and a lime wedge.
Sleeves rolled up to reveal tattoos snaking up both his arms, Gary sliced into the Australian porterhouse Sher Wagyu to reveal a steak cooked on the rare side. “I hope you like your steak blue,” Chef said, grinning. As suggested by Gary, a glass of Chilean Carmenère was the perfect pairing with the porterhouse, which had been dry aged for 30 days, as were the three sauces served: house herb-salt, mustard and chimichurri.
Not to be missed is Altitude Grill’s dessert corner, featuring all-you-care-to-eat delicacies on a table elaborately decked out in gold and glitz and candelabras for Rp 150,000++ a person, including a free-flow of coffee or tea from noon until 10 pm.
Altitude at The Plaza, 46th Floor
Jalan MH Thamrin Kav 28-30
T: +622129922448, +62 85939922799