|Chef Eduardo Montes at the Westin Jakarta|
I have experienced Indonesian food (of course), Chinese food, Korean food, Italian Food, French food, and Japanese food, but not Peruvian food yet. When I attend the Contemporary Peruvian Cuisine event with Chef Eduardo Montes at the Westin Jakarta, that is the first time for me to taste the Peruvian food. As always, first experience means adventure! Yeay!
As I arrive at the Westin Jakarta, I always feel comfortable with everything there. The hotel building is nice, and most of the staffs are very friendly. Some of the staffs in the hotel know me. Well, that flatters me a lot! Yes, the Westin Jakarta is one of the most friendliest hotel that I know. I always feel at home each time I go to the hotel. You can read my first experience at the Westin Jakarta here: the Westin Hotel Jakarta .
Then I go to the 67th floor where the event is held. As I arrive at the venue, I see some tables and chairs that have been arranged in such a way for a special event. Yes, it is for this Taste of Peru event! The arrangement of these tables and chairs looks like something temporary. Do you want to know why? At the end of this blog, I will tell you why.
|The Westin Jakarta|
Here in this beautifully arranged venue, I get the chance to taste 4 dishes from the total 6-course Peruvian fusion dinner set menu with contemporary cooking techniques. All the dishes are specially cooked by Chef Eduardo Montes from Peru. Let’s explore!
|Two girls wearing Peruvian traditional|
costume at the Westin Jakarta
Peru is a country in South America that's home to a section of Amazon rainforest and Machu Picchu, an ancient Incan city high in the Andes mountains. The region around Machu Picchu, including the Sacred Valley, Inca Trail and colonial city of Cusco, is rich in archaeological sites. On Peru’s arid Pacific coast is Lima, the capital, with a preserved colonial center and important collections of pre-Columbian art. - GOOGLE
THE WELCOME DRINKS
|The Welcome Alcoholic Drinks at the Westin Jakarta|
These drinks named Aquafresca, Pisco Sour Chica and Orange Cinnamon Chilcano are the welcome alcoholic drinks in the event. The main ingredient of all the drinks is Pisco.
Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru. It is made by distilling fermented grape juice into a high-proof spirit. In Peru, Pisco is produced only using copper pot stills, like single malt Scotch whiskies, rather than continuous stills like most vodkas. Unlike the Chilean variety, Peruvian Pisco is never diluted after it is distilled and enters the bottle directly at its distillation strength. Many types of grapes were used to produce Pisco, leading to a wide variation in flavor, aroma, viscosity and appearance of the liquor. Pisco must be aged for a minimum of three months in vessels of “glass, stainless steel or any other material which does not alter its physical, chemical or organic properties”. No additives of any kind may be added to the Pisco that could alter its flavor, odor, appearance or alcoholic proof. - WIKIPEDIA
Sea Bass, Tiger Milk Foam, Red Chili, Coriander and Red Onion
|Ceviche Peru at the Westin Jakarta|
The taste of the raw Sea Bass is very fresh, because it is mixed with lemon juice. The milk adds some richness feeling in my mouth, while the chili gives a little kick to my throat. The taste is very colorful. As you know that I am a big fan of fish, so this dish is my favorite one. The food is served in a stone bowl that looks like mortar. You need to let the chef or the waitress to bring it to you, because it is a heavy stone bowl. And hey, where is the pestle? I want to make some Sambal Ulek here. LOL!
Ceviche is the Peru’s national heritage. The classic Peruvian ceviche is composed of chunks of raw fish, marinated for several hours in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. It is served at room temperature. The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. - WIKIPEDIA
|Picture courtesy of the Westin Jakarta|
|Picture courtesy of the Westin Jakarta|
For this first dish, I get the chance to help Chef Eduardo Montes to prepare it. It is fun to prepare the raw Fish, pour the Milk Foam, add the Chili, Coriander and Red Onion. But I add the chili too much, so I guess the dish that I prepare tastes like Indonesian food. Hehehe!
Octopus Tiradito Al Olivo
Torched Octopus, Peruvian Olive Sauce and Oriental Chimichurri
|Octopus Tiradito Al Olivo at the Westin Jakarta|
|Octopus Tiradito Al Olivo|
at the Westin Jakarta
The Octopus is both cooked and torched. I like Seafood very much, but I like Octopus less because I always find difficulties to chew it. It just doesn’t feel right for my teeth. So when this Octopus dish is presented on my table, I feel a little pessimistic that I would love this food. When I eat the Octopus, I start to change my mind, because the Octopus is very chewable. The sauce makes the dishes taste very savoury. Okay, I like this Octopus dish!
Chimichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo). It is made of finely-chopped parsley (that can be replaced with coriander or cilantro), minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. - WIKIPEDIA
Arroz Con Pato
Duck Confit, Nortena Sauce, Arborio Rice, Corn, Green Peas, Red Bell Pepper, Peruvian Chalaca
|Arroz Con Pato at the Westin Jakarta|
When I hear that there is a Duck dish, I think the taste might be the same with the fried Duck I usually eat at the local Indonesian restaurant. But when the dish arrives on my table, this tastes very different. The Duck is soft that I can just cut it with the fork and spoon. The taste of the Duck is very mild. The one I usually eat at the local restaurant is a bit hard and spicy. The rice is bigger than the rice I usually eat, and it tastes like a half porridge. Both of the duck and the rice are a very good companion as they are soft and tender in my mouth.
Arborio Rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region. When cooked, the rounded grains are firm, creamy, and chewy, due to their higher amylopectin starch content, thus, it has a starchy taste but blends well with other flavours. It is used to make risotto. Arborio rice is also used for rice pudding. - WIKIPEDIA
Macarron De Suspiro A La Limena
Merengue, Port Wine, Peruvian Egg Yolk Manjar
|Macarron De Suspiro A La Limena at the Westin Jakarta|
This one is a very sweet dessert! The Macaron itself is sweet and everyone knows it! But when I eat the Macaron with the granules around it that look like Chocolate, the bitterness of it can neutralize the too sweet Macaron. Yes! It sounds like the bitter sweet of my life. Hahaha!
The most interesting one is the smoky mixture of Lemongrass, some spices and the dry ice. When the chef pours water on the top of the small glass where the mixture is, the smoke starts to fly. Woho! So beautiful! And the aroma is very nice! I always love the nice smell of Lemongrass. But this mixture can't be eaten, and that pissed me off! Why can’t I eat that smoky and frothy thing? LOL!
Manjar is a sweet, white spread or pastry filling made with milk. It is made by slowly and gently cooking pure (normally non-homogenized) milk to thicken and reduce the volume, and gradually adding sugar. The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream (with accents of whatever additional ingredients may have been added). The cooking process is largely the same as for creating sweetened condensed milk except that the result is normally thicker. - WIKIPEDIA
Meringue is a type of dessert made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. Meringues are often flavoured with vanilla, a small amount of almond, or coconut. They are light, airy and sweet confections. - WIKIPEDIA
Check out this video to feel the sensation of that smoky and frothy thing from the dessert called Macarron De Suspiro A La Limena!
|The Ethnic Musician from Andes Mountain, South America with his Siku |
at the Westin Jakarta
During the Contemporary Peruvian Cuisine event, the Westin Jakarta also presents a musician named Wilmer Montoya from Chalwanka who plays Ethnic Music of Andes Mountain, South America. He uses a music instrument called Siku (Panpipe). I love the music!
|The Rainbow at the Westin Jakarta|
During the Taste of Peru event, suddenly I see a rainbow outside. Wow! Such an amazing view! Is it the way from the Universe that the Mother Nature loves Chef Eduardo Montes? Hhhmmm....
Do you remember when I tell you at the beginning of this blog that the venue is set for a temporary event? Here is the reason why. When I talk with the managers working in the Westin Jakarta, they inform me that the event itself is a teaser to the new coming-soon restaurant that will be opened soon at the Westin Jakarta. The name of the new restaurant is Henshin.
|The Henshin Restaurant at the Westin Jakarta|
|Sitting at the Henshin Restaurant at the Westin Jakarta|
The Henshin Restaurant will serve a combination of Peruvian and Japanese food. It is also a combination of a restaurant and a lounge. This will be the highest lounge in Jakarta, Indonesia. Sounds amazing, right? And I am proud to be one of the first people who can see it for the first time!
The Beautiful Sunset!
|The Sunset at the Westin Jakarta|
After the event is finished, as always, I try to spend my time to sit sweetly at the Lobby Lounge at the 52nd floor while looking at the sunset. I feel so blessed to have the chance to witness the beauty of the nature! I love You, God!
Visit the Westin Jakarta and enjoy your time there!
|With two chefs & two girls wearing Peruvian traditional costume|
at the Westin Jakarta
|With Chef Eduardo Montes & two chefs from Henshin Restaurant|
at the Westin Jakarta
|With Luis Pedro Debellis from the Westin Jakarta|
|With Freddie Khoo from the Westin Jakarta|
The Westin Jakarta
Jl. H.R. Rasuna Said Kav. C-22 A
Phone: (021) 27887788