Fairmont’s 1945 Hosts Six Hands Dinner

Fairmont Jakarta presents Six Hands Dinner at 1945 restaurant, a culinary collaboration between three top chefs for a unique dining experience highlighting the traditional Indonesian tempe (fermented soybean cake) on Wednesday, 20 November 2019. 1945’s Chef de Cuisine, Adhitia Julisiandi will be joining hands with award-winning Indonesian chefs: Ragil Imam Wibowo of Nusa Indonesian Gastronomy and and Philip Walasary of TWG Tea Salon.

The dinner eight-course dinner will start with amuse bouche (tempe bacem with braised octopus in spicy mayo), followed by a cold appetizer of Maluku’s traditional dish, Kohu-kohu. Next, guests will be presented with chargrilled burung dara (dove).

Before the main-course, guest will be treated to Lodeh Tempe Kulat Pelawan cooked in rich coconut milk broth. For the main course, there will be dishes of Daging Pantolo Masak Bambu and Lobster Napinadar. Topping off the dinner is the Brem Cake, made of fermented black rice cake layered with Balinese chocolate, and infused with TWG tea poetic star tea.

Guests can enjoy the unique 8-course collaborative menu at IDR 688,000++ per person.

For more information or reservations, please call +62 (21) 2970 3333 or email diningreservations.jakarta@fairmont.com.


Written by Nisya Kunto November 19, 2019.

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