07 June 2016

Penfolds Bin 9 Red Party at Satoo - Shangri-La Hotel Jakarta





Penfolds 

Australia's Penfolds has celebrated its winemaking history for less than two hundred years. Penfolds has placed a very important influence and role to the modern Australian wine industry. Its fashionable quality and reputation has placed Penfolds as one of the world class wines. 

Penfolds' grapes are sourced from more than 220 vineyards and grape growers across Australia. Besides having its vineyards in South Australia, Penfolds also has owned and leased vineyards to sourcing grapes from independent growers. 

Sustainability, innovation and fruit sourcing are the key elements of Penfolds' good quality of wine today. 





Penfolds Bin 9 Red Party 

Recently, Penfolds holds the Penfolds Bin 9 Red Party at Satoo Restaurant at the Shangri-La Hotel Jakarta to launch its new Bin 9 Red Wine variant. And I am happy to be there as one of the invited guests.




At the Penfolds Bin 9 Red Party, Penfolds presents its three best wines: Koonunga Hill Autumn Riesling, Bin 8 Cabernet Shiraz, and Bin 9 Cabernet Sauvignon. 







The Koonunga Hill Autumn Riesling is taken from a vineyard in Eden Valley. It is bottled in 2012 and good to be opened and drunk in 2016. The riesling contains 12% alcohol. It is a refreshing style drink vibrant, and it is loaded with personality, which prepares your palate for whatever comes next. The riesling can be consumed with or without food. Its taste is sweet, and it matches Asian dishes very well.




The Bin 8 Cabernet Shiraz is taken from the vineyards in Barossa Valley, Wrattonbully, McLaren Vale, Padthaway and Longhorne Creek. The red wine is a combination of 57% Cabernet Sauvignon and 43% Shiraz. It is a very unique blend. The red wine contains 14.5% alcohol. It is rich and chewy. The wine is great with grilled and roasted meat dishes. It is good value for money too. I can tell that this red wine has a sweet aroma and flavory taste of mature oak. This is because the wine is kept for 12 months in French and American Oak. Bravo! I like it very much!






The Bin 9 Cabernet Sauvignon is taken from the vineyards in McLaren Vale, Langhorne Creek, Wrattonbully, Barossa, Padthaway, Barossa Valley, and Coonawarra. It contains 14.5% alcohol. Although it is also kept in French and American Oak for 12 months, but its taste is half sweet and half dark like wood. This red wine is good for those wine lovers who like dry wine. The red wine has the tastes of leafy, minty, chocolate and spice from the Oak. It is delicious to be consumed with Lamb, Curries and slow cooked Meats. 





Patrick Dowling - Penfolds Ambassador for Southeast Asia

The love of Australian wine inside Patrick Dowling's blood that he got when he was a teenage boy brought him to the School of Wine Marketing at Adelaide University. From here, nothing can stop him from visiting some of the world’s premium grape-growing regions and participate in vintages at vineyards across Australia. His 20 years of wine industry experience brought him to be the Penfolds Ambassador for Southeast Asia, Middle East and Africa. The Melbourne guy who are now based in Singapore travels a lot to share his passion in Penfolds and to educate to the wine enthusiasts through Penfolds masterclass and events. Besides approved as a great wine judge, Patrick is also a member of some wine industry bodies.
A conversation with Patrick makes me realize that this outgoing man is like a dictionary of Penfolds wine. He understands that the wine brand he promotes is very unique and ages beautifully.   


Me and Patrick Dowling



The Dinner at Satoo - the Shangri-La Hotel Jakarta 

The food served at the Satoo Restaurant is delicious. The Beef and the Lamb are perfect to be paired with the Penfolds Bin 8 and Bin 9 Red Wines.
The pastas, especially the Seafood Spaghetti, are good companion for the Penfolds Riesling.












The acoustic band that plays during the dinner brings the most romantic feeling to my senses. Great wine, delicious food, good fiends and good music really blow my mind that evening. 




Cheers, everyone!!!









Satoo Restaurant
Shangri-La Hotel,
Jalan Jendral Sudirman Kav. 1
Kota BNI, 
Jakarta
Tel: (021) 29399562


03 June 2016

Robata Jinya - Jakarta


Robata Jinya
Ruko Emerald No. 27-28, 
Bukit Golf Mediterania,
Pantai Indah Kapuk,
North Jakarta 
Tel: 021-29033051 / 29033052




In the Japanese cuisine dictionary, Robatayaki or Robata is the technique of "cooking with a fireplace on a fire". The technique is almost like the barbecue one, grilled over hot coals. The technique is adapted from the way the fishermen in Northern Japan cook their meals above the burning coals and stone.

To experience the Robatayaki in Indonesia, you can go to Robata Jinya in Pantai Indah Kapuk area. The name refers to a dish Robata or Robatayaki or grilled dishes, while the Japanese Jinya means palace. Robata Jinya in Jakarta blends the modern lifestyle typical of Hollywood with an authentic Japanese traditions.


Restaurant 

The restaurant is dominated by the color of black and red. I can see some Japanese warrior dolls in the corners. The guests can choose to sit at the usual table or at the bar. If you sit at the bar, you can see the chefs cooking right in front of you. The bar is also the place where you can see the process to cook Robatayaki. Yep, it is an open kitchen too where you can find the burning coals and stone there. 
When I look up, I can see a small miniature of garden on the ceiling. The reverse garden! Interesting!






Cuisine

To maintain the quality and taste of the food, all the recipes are imported directly from the United States and Japan. Some of the most favorite menus are Robatayaki, Sashimi, Tapas, Rice and Soup, and also Sushi. For Ramen lovers, you can try the legendary Ramen Jinya. The Robatayaki Ramen itself is formulated by the original Japanese chef to ensure the flavor.
As for the meat selections, you can choose from processed chicken, beef, and pork. And the choice of sauce is miso sauce, teriyaki, and pecan.


Sashimi 

The sashimi in Robata Jinya is fresh. You can choose to eat the sashimi only, or choose the ones that is paired with vegetables and avocado. Very creative way to present the dishes!  





Sushi

The sushi comes in many variations. As a sushi lover, this is the dishes that I call heaven! Just like the sashimi, the sushi itself is fresh. The spicy sauce and wasabi truly increased the taste. Go ahead and try their Soft Shell Crab Roll, Chirashi, and Tiradit.






Robatayaki 

I must admit that this is the first time I eat Robatayaki. And the Robatayaki in Robata Jinya taste so good. They are not overcooked and easy to chew. The sauce has added the taste to a higher level. Perfect!

The Tebasayaki (a chicken wing section with a splash of black pepper sauce) is very delicious. Don't forget to taste the Tsukune (chicken meatballs with herbs). Some menu items such as Sunagimo, Chicken Tail, Sasami, and Chicken Breast could be an alternative delights.

For pork lovers, Miso Marinated Pork Belly is the best one. The taste of the Pork Belly is crunchy and yummy. The main point is to always try their beef and pork. All of them are awesomely delicious! 







Ramen

Well, Ramen is one of my favorite food, especially when I get flu or when I am in a cold weather. The Ramen in Robata Jinya is tasty. The good taste of noodle, egg, meat, vegetables and broth completes each other to make a bowl of happiness. Nice one!  



Chef 

The chef behind all the delicious Japanese food is Chef Makoto Kamiyama. Meet him at the open kitchen and ask him about any Japanese food you like. He will be happy to discuss them with you.




History

Officially, the first restaurant of Robata Jinya opened in 2006 in Tokyo, Japan by Takahashi who learned cooking techniques of Japanese cuisine through his father who owned Kappo Mushashi restaurant. Then Robata Jinya opened branches in several cities in the United States. Today, you can find Robata Jinya in Japan, the United State of America, and Indonesia.

In addition, for Sake lovers, you can always drink Sake in Robata Jinya too!

Enjoy your Japanese food, happy people!





19 May 2016

Bella Pasta at Sailendra Restaurant - JW Marriott Hotel Jakarta

Sailendra Restaurant 
JW Marriott Hotel Jakarta
Jl. DR Ide Anak Agung Gde Agung Kav. E.1.2 No. 1 & 2
Mega Kuningan
Jakarta 12950
Indonesia
T: (62-21) 5798 8888
F: (62-21) 5798 8833




Italian people like to sit at the dining table and share good food with their families and friends. That is all that make them happy. Yes, there are happiness and laughter when sharing your good food with your families and friends. You can get the same kind of feeling when you come to the Bella Pasta Promotion at Sailendra Restaurant of JW Marriott Hotel in Jakarta. The beautiful pasta will be ready to be served from 20 to 29 May 2016.  




Pasta becomes the main theme of this promotion because Italian cuisine is well known for its wide variety of pasta. There are many different shapes of pasta, such as penne, macaroni, spaghetti, linguine, fusilli, lasagna and many more varieties that are filled with other ingredients like ravioli and tortellini. The Bella Pasta Promotion is also emphasizing the fact that Italian cuisine is simple, where most of the dishes having only four to eight ingredients, and has great quality in the ingredients. 

But before you taste them, let me be your guide to the beautiful world of pasta! 


Caprese Salad
Heirloom Tomatoes and Buffalo Mozzarella with Balsamic Reduction, Pesto and Olive Oil


Caprese Salad is the most delicious salads I have ever tasted. This simple traditional Italian salad is made with Vine-ripened Tomatoes that are red, juicy and flavorful but not overly soft. Add them with fragrant and flavorful Green Basil, and fresh and moist Mozzarella. Finally, there is a mix of Balsamic, Pesto and genuine Olive Oil. Very healthy and delicious! 
This makes an excellent and fresh lunch at the dry season, or a great starter if you take it in small portion. 


Tuna Carpaccio
Rocket Leaves, Lemon Vinaigrette


Carpaccio is almost like Sashimi, but it is marinated one. The marinated raw Tuna is thinly sliced. The easy starter can wake up your tongue like a coffee for your eyes!
A sprinkle of Lemon gives something fresh for this yummy appetizer, while some dots of Avocado Puree and Pine Nuts makes the taste round and full. 
Rocket Leaves or popularly known as Arugula or Salad Rocket is nutritious green-leafy vegetable that gives a bitter sweet peppery flavor to the dishes. 


Panzanella Salad
Bell Pepper, Tomatoes, Red Onion, Olives. Ciabatta Bread and Balsamic Vinaigrette


Panzanella is simply a Tomato-Bread Salad. This is a rustic-Italian Salad made with day old and crusty Bread, fresh Tomatoes, and Mozzarella Cheese.
As it tastes so fresh, it is perfect enough to be consumed as a light supper or lunch.
In Italy, Panzanella is also the perfect place to use those soft Tomatoes that are still rich in flavor.


Pappa Pomodoro Soup
Parmesan shavings, Basil


Pappa Pomodoro Soup is a rustic Tomato and Bread dish that tastes like a combination of Soup and Porridge.
With Parmesan and Basil, the soup becomes very tasty. A very perfect combination of taste between sour taste from the Tomato, salty taste from the Parmesan, and fresh feeling from the Basil. The Bread comes in between to balance the taste and to thicken the texture of the Tomato Soup. 
Personally, I really love the Soup! This is my favorite dish! I think the Soup is perfect enough to be consumed when the rainy days come to warm the cold soul. So hearty, so romantic! Love! Love! Love! 


Wild Mushroom Red Cappelletti
Brown Butter and Chives & Pomodoro Basilico


The Cappelletti reminds me of the Dumplings in the Chinese food or the "Pangsit" in Indonesian Noodle dishes, but Cappelletti is a bit thicker and healthier. How come healthier? Because it is filled with Wild Mushroom. Wild Mushroom? Don't worry, because this Wild Mushroom is the edible ones. 
With all the Brown Butter, Chives and Pomodoro Basilico that are mixed with the Cappelletti, the dish becomes so fruitful.  
This dish is good for those who can not eat meat, are vegetarian and food combining practitioner.


Seafood and Squid Ink Ravioli
Saffron and Seafood Veloute


I always love Seafood and Squid Ink! And I can find both of them at this food. Huuurrraaahhh!!! This is heaven for Seafood lovers! 
The Veloute has multi purpose in the culinary arts, as it can be used as soup or sauce. The Seafood Veloute or the traditional thick Seafood Soup, taken from a French term, becomes a delicious sauce to the Squid Ink Ravioli. Very delicious! 
When you have a black day, this Black Pasta will make your day :-D 


Baked Mediterranean Style Red Snapper
Tomato, Olive, Capers, Herbs and Lemon


I always love Fish, and this is another delicious dish.
The Red Snapper (Reddish Marine Fish) is cooked with Tomato, Olive, Lemon and other ingredients that give deliciously sour and juicy tastes. All the ingredients are truly going through every slice of the Red Snapper. So no matter where you bite, you can always find all parts of the ingredients in the fish. It shows that they way of cooking this dish is perfect. Bravo! 


Beef Involtini
Parmesan Cheese, Bread Crumbs, Thyme, and Parsley in Tomato Sauce


Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. Involtini can be made with a wrapper of Meat, Poultry, Seafood or Vegetables, with fillings like Cheese, Vegetables, cured Meats and Nuts.
In Indonesia, we have almost the same kind version of this food, and it is called "Daging Gulung" or "Rolade" which taken from the word in English "Roulade". 
When I eat the Beef Involtini, it all reminds me of all the "Daging Gulung" that my Mother cooks. Yes! I can find home from this dish!
The difference is the Sauce and the Parmesan Cheese. My Mother cooks "Daging Gulung" with Brown Sauce and without Parmesan Cheese, while Beef Involtini has Tomato Sauce and Parmesan Cheese. The "Daging Gulung" tastes sweet, while Beef Involtini tastes sour and salty.
Which one is the winner? Both of them! And I call Beef Involtini as a "Home Sweet Home" dish :-)   


Seafood Risotto


As Indonesian, Rice is our daily food. But what I love the most about the Risotto is that it is always cooked in such way that it tastes more creamy and chewable.
The Seafood Risotto becomes delicious because the Cream Sauce, the Parmesan Cheese and the Shrimp truly completes each others that produces sour and savory taste.
This dish can be eaten alone as main dish or together as side dish with the other main dishes.


Dessert
Tiramisu, Panna Cotta, Semifreddo Macadamia Coffee


Tiramisu
Tiramisu is a Pudding-like dessert that is made from Sponge Cake or Ladyfingers dipped in a Liqueur, Coffee and Sugar, then layered with grated Chocolate and rich Custard.
The portion of the Tiramisu here is enough for me to cheer up my throat after all the Italian dishes I eat.
Surprisingly, the dessert is also taken as "a wake up" Dessert for the Coffee ingredient in it. Very fancy Coffee :-D

Panna Cotta
The Italian 'cooked Cream' Dessert is made from sweetened Cream thickened with Gelatin and Molded. This Panna Cotta is mixed and aromatized with Mango that gives a sweet, sour and fruity taste. Yummy!

Semifreddo Macadamia Coffee
It is semi-frozen Dessert from Eggs, Sugar and Cream that feels like frozen Mousse. Because of its ingredients and texture, the dessert is often called as an Ice-Cream Cake.
The Nutty taste of Macadamia and the Bitter taste of Coffee comes in between to balance the sweetness and the creaminess of the Dessert. So don't worry, the Dessert doesn't taste too sweet. It is very good for a not-sweet-tooth-kind-of-person like me.  
As a Coffee lover, this Dessert has fulfilled all my desires :-)


The Chef 

So, who is the bad guy behind all the Italian chaos in my belly? 


Let me introduce you to the Executive "Master" Chef Francisco Holmes Brown from the JW Marriott Jakarta Hotel.
The former banker who likes all kind of cheese and Indonesian food have mastered all type of cuisines, such as Asian, Middle East, Latin, and Italian. Looking at the blood that runs inside his body - a mix of English blood from his Father and Italian blood from his Mother, and his childhood experiences in Buenos Aires, Argentina, you can expect that his cooking style will be influenced by those many factors. 
Together with his creative culinary team, Chef Francisco has prepared such delicious Italian dishes that he took from his family's secret recipes.

Thank you, Chef Francisco and the team, who have served such delicious authentic Italian food that I love. All the dishes have slapped my mouth, my belly and my heart so deliciously that I might die in happiness :-D

Have a happy heart day, everyone!