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What Chef Eats: Kim Pangestu

What Chef Eats: Kim Pangestu

Auli Cinantya
02 September 2022

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Renowned pastry chef, Kim Pangestu, share her stories about her favorite food memories, the recent recipe she created, and the top dining places she loves.

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The name Kim Pangestu began to surface when she and chef Arnold Poernomo ran Nomz Kitchen & Pastry, located in Grand Indonesia. Nomz became a showcase of Kim’s skills in creative desserts, pastries, and cakes.

From studying at Le Cordon Bleu in Sydney, she worked at Peter Doyle at The Quay, then at Tetsuya restaurant, and Zumbo Patisserie, owned by renowned chef Adriano Zumbo.

Returning to Jakarta in 2013, Kim runs Verjus Private Dining with her friends. She also has an online business Kimmy Patisserie, which focuses on eclairs.

Now, she is the exclusive Pastry Chef consultant for Intercontinental Pondok Indah Hotel and is developing her dessert and pastry brand, kimmys Bake and Co. 

 

Hi Chef! Can you tell us a bit about yourself and your day-to-day activities?

Hello, my name is Kim Pangestu. I am a mom and pastry chef. I am the permanent Pastry chef consultant for Intercontinental Jakarta Pondok Indah hotel, operate my own online and supply cake business and do some desserts collaboration with brands. 

During my spare time, I spend time with my family. 

What is the most unforgettable food experience you have ever had?
I have had a few unforgettable experiences, but probably the one I remember the most is Omakase at Sushi Dai at Tsukiji Market. I went alone and took the first train in the morning, but still, I queue up for around 6 hours just for an omakase. But it’s totally worth it. One of the best Omakase I have ever eaten. 

What usually attracts you to visit a place to eat?
Things that will usually attract me to visit a dining place would be the chefs, the choices of comfort foods, and recommendations from friends.

Do you have any memorable food memories?
Growing up in Singapore, I love to eat Singapore Hokkien mee, nasi lemak, and roti prata. But my Mom’s Udang Goreng saos mentega is still the best. 

What is your most recent dining destination that left a good impression?
The most recent one was when I went to Sydney. I love the Satang Thai restaurant in Chinatown. They serve delicious Thai foods.






Do you have any go-to venues for hanging out with friends or maybe for special occasions with family?
Since the pandemic, I have mostly eaten out with my family. We love the Japanese buffet at Gran Melia hotel and the wagyu night at the Intercontinental Hotel Pondok Indah.

Is there any food you can eat every day without ever getting bored? 
Nasi uduk! I usually get them from anywhere. I love trying out a new restaurant and ordering it through an online delivery service. 

What are your favorite local dishes, and where do you go to eat them? 
Bakso urat from street food. The best one is from Bakso Wonogiri in Green Garden Complex. It’s the best. 

Do you have your favorite simple and quick recipe that you made yourself?
Just a simple creamy mushroom pasta, but add a bit of sour cream. So good. 

Where are your top three dining places that you will always be on your favorite list? 
My top three dining places would be Sugar & Spice at Intercontinental Hotel Pondok Indah, especially their Wagyu Night Buffet. Others are Indian food from Queens Tandor and Emilia Cucina Italiana.

Are there any new restaurants that have picked your interest? 
August Jakarta. It’s not a new restaurant, but I really want to try it, hopefully soon.

Did you develop new recipes or discover a new type of food you have enjoyed recently?
Yes. During my trip to Australia. I tried taro cake coated with salted cream chantilly. It was a simple dessert, but it tasted delicious. 

In the past few years, we have seen a lot of unique food trends; which food trend do you like the most, and have you tried recreating one?  
Yes. It’s The salted egg yolk croissant 

What are the unique ingredients you have ever worked on? 
Some of the most unique ingredients I have ever worked with would be the Tonka bean, Andaliman pepper, and kyoho grape. 

What are your plans for the remaining of 2022? 
I am currently creating and developing a few new desserts for the remaining of 2022.

 

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