Who doesn’t love chocolate? Aren’t we always dreaming of chocolate? This Easter, your dream comes true at Four Seasons Hotel Jakarta. For one month, the Hotel is transformed to chocolate heaven. Partnering up with Callebaut, the finest Belgian Chocolate that has been expertly crafted for […]
Month: March 2018
JW Marriott invites guests to experience “Taste of JW”, a pan-Asia gastronomic journey highlighting the brand’s passionate chefs. Launching as the first of its kind at JW Marriott Hotel Singapore South Beach on March 24 – 25, 2018, JW Marriott presents Taste the Moment, a […]
This Easter, Mandarin Oriental, Jakarta celebrates the coming of spring with a variety of dining festivities. Relish in the coveted Easter Sunday Brunch at Cinnamon and share the signature sweet treats from The Mandarin Cake Shop with the little ones.
The family-friendly Cinnamon restaurant invites guests to indulge in a leisurely brunch on Easter Sunday. Presenting a variety of international menu, Indonesian specialties, and a wide range of live carving stations in an exquisite all-day-dining atmosphere, the restaurant is the perfect venue to spend the weekend with the whole family.
Adding to the exquisite dining options is the exciting activities for the younger fans. The interactive egg-hunt and egg-painting will be available to add more thrill to the chase. The Easter Sunday Brunch is available on 1 April 2018; priced at IDR 420,000++ per person. For reservations, please contact +62 (21) 2993 8888 or email to email@example.com.
Savour the exclusive Easter sweet treats specially crafted by the hotel’s talented pastry team. The hand-crafted Easter Chocolate Egg is making a comeback this year, along with assortments of delectable Easter cupcakes and the heavenly Carrot Cake.
The classic Easter danish ‘Hot Cross Bun’ will also be available at The Mandarin Cake Shop for limited time. This baked sweet spiced bun is commonly consumed on Good Friday and is made from currants, cinnamon, and raisins. In the spirit of sharing, 15% of the proceeds from these Easter treats will be donated to Rachel House, a non-profit organization focusing on palliative care service for children.
For further information or to place orders, please contact +62 (21) 2993 8888 or email to firstname.lastname@example.org.
Jl. M.H. Thamrin, Menteng, Jakarta Pusat
T: +62 (21) 2993 8888
Hotel Gran Mahakam is a charming five-star boutique hotel ideally located in the prime area of South Jakarta, just few minutes away from the Central Business District, shopping centers, restaurants, entertainment centers and 45 minutes drive from the International Airport Soekarno-Hatta. Attention to details and […]
Asia’s 50 Best Restaurants has announced Toyo Eatery in Manila as the 2018 recipient of the Miele One To Watch Award. Selected by the organizers of Asia’s 50 Best Restaurants, in collaboration with its regional experts, the Miele One To Watch Award is presented to […]
It’s early–but not too early–in the tenure of Rafa Gil to say that an exciting talent has arrived in Jakarta.
As the incoming Director of Culinary for The Keraton at The Plaza, Rafa has made a spectacular bow at the Bengawan Restaurant with “BLOCO DE CARNAVAL – A Touch of Brazil’s Sunday Brunch”.
Chef Rafa, who comes to Jakarta by way of Ozone at The Ritz-Carlton, opened the now-defunct (but widely praised) Spanish restaurant Catalunya at the Fullerton Pavilion in Singapore. Before Asia, Rafa made his bones at two Michelin-starred eateries in Basque country: Martin Berasategui in San Sebastian and Evo in Barcelona.
For Rafa’s inaugural brunch on Feb. 24, there were nothing but standouts on offer. Take, for example, the feijoada, based on a recipe handed down by chef’s father.
Deemed the Brazilian national dish, feijodoa mixes black beans stewed for a few hours with sausage as well as chunks of pork and beef. A trio of traditional sides deliciously complimented the filling, flavorful feijodoa, which was served with jasmine rice: slender slices of deep-fried sweet local cassava, chunks of deep-fried bananas and a kale sauteed in garlic. Chef recommends adding a healthy portion of his arroz farofado, or jasmine rice with vegetables and cassava flour.
Another station was given over to a host of diverse and delicious thick Brazilian sauces, again served with rice. (Brazilians love rice almost as mich as Indonesians, chef says). There was a creamy camarao na moranga, or pumpkin stew with king prawns, as well as a lighter moqueca baiana, delicately mixing barramundi and coconut with a stronger palm oil and vegetables.
Must try among the sauces was Chef Rafa’s bobo de frango–featuring a creamy fried cassava that deceptively resembles mashed potatoes, given a boost by coconut and palm oil, with chunks of chicken.
Amid the serving bowls, I thought I spied pepes ikan. Wrapped in banana leaves, peize na folha does indeed look like the traditional Indonesian delicacy. What’s inside, though, was a surprise: steamed fish mated with sweet, golden grilled bananas and elevated by a coriander pesto that added a soupçon of citrus taste.
Toward the end of brunch, chef sat down with us at table, digging with obvious delight into a plate of feijodoa as he chatted with guests. Feijodoa is something that Rafa says he rarely cooks at home, as it’s typically made in huge pots for huge dinners with family and friends on Sundays.
Snacking on brigadeiros–chocolate Brazilian truffles, popular at children’s birthday parties, according to chef–we at the brunch sat with full bellies.
Appetites sated, we were hungry for even more from Chef Rafa.
“BLOCO DE CARNAVAL – A Touch of Brazil’s Sunday Brunch”
Sundays in March and April
Keraton at The Plaza, A Luxury Collection Hotel, Jakarta