food and cooking blog

I have been actively blogging for around seven months, technically, I have this blog for about nine months, but the first two months were sort of like the transition from a newbie to a more hopeful blogger with more passion and more effort in changing the blog to something that's a pleasure for both the writer and the readers. In that beautiful seven months I have been blessed with a lot of things, new experiences, once in a lifetime achievements and meeting new people!

I don't know what graceful things that I do the other day that caused me to get this email from E&O Restaurant Jakarta, that's the "golden ticket" (read: invitation) to a dinner session with Chef Will Meyrick!!! I was very happy knowing I'll have the chance to experience a dining session and a little chit chat with this Street-food Chef! It was a straight yes, I was too stupid to say no to it!

E&O is another venture and collaborations of Chef Will Meyrick, who is also the executive chef for two awesome-established restaurants in Bali: Sarong and Mama San. Chef Palm Amatawet from Thailand is Chef Will's tag team member/partner-in-crime. Together they evolve Sarong and Mama San to a world known restaurant. Did I mention that Sarong is on the number 13 of Miele's Dining Guide? E&O is the short of "Eastern Oriental" and the concept for this restaurant is a fusion of Thai and Vietnam cuisine. This is totally a fresh-breakthrough in the culinary feast of Jakarta remembering that most fine-dining restaurants in Jakarta serves either American or European food. The table's turned and the bars are set a little higher now.

I was impressed by the interior of this restaurant because it rang classy, elegant and expensive in the same time. The usage of hardwood materials in collaboration with the dimmed lighting and a slightly modern yet romantic ambience for this restaurant are just perfect. There's also a bar area for a more casual cocktail dates. When I got there, I was quiet impressed by how many western people visiting the restaurant, it's just a rare scenery these days, especially when you know the restaurant is serving asian culinary, as an Asian, I am so proud that asian culinary have its fans, and as an Indonesian, I am proud because the restaurant is in this country! *wipe tears*

Anyway, let's tour this gorgeous restaurant!






Salmon Betel Leaf with Galangal, Dried Shrimps, Roasted Chillies, Coriander and Salmon Roe
IDR 32k/each
The moment I started to put this in my mouth and chewing it, I can feel the explosion of flavors like they're were dancing joyfully in my mouth. This may not be the most photogenic dish but if you try this one, you might die of joy. This one is so so so delicious. The idea of using Salmon Betel Leaf is just insanely genius. Tip: to eat this, you might need to put them all in your mouth wrapped or not-wrapped but promise me you won't give this a break, it needs to be in a complete form!

Crispy Pork Belly with Tamarillo and Tamarind Sauce
IDR 190k/portion
This could probably bring to me to tears because I have never felt like eating a starter so delicious, it's staying in my mind up until now. All the ingredients here work so well with one another, the pork belly is super yummy, it's soft and savory on the upper part but all the way crispy to the bottom. I am failing at emphasizing how delicious this is in words, and that's why you really need to try it yourself. If perfect is allowed, than I am giving this dish that title already, and it's awesome that we just come to the appetizers!


Chicken and Prawn in Egg Net with Peanuts, Lemongrass, Mint & Pickled Cucumber and Shallots Relish
IDR 65k
Another good appetizer, but certainly if you're putting this one with the Crispy Pork Belly side to side, just so you know, I am still going to recommend you that one.


5 COURSE-8 MEAL DINNER IN FIVE ROUNDS

Selection of Northern Thai Relishes with "Nam Prik Ong", "Nam Prik Goong", "Nram Prik Num" and Crispy Tempura Vegetables.
IDR 125k
Nam Prik Ong means Chicken and Tomato
Nam Prik Goong means Dried Shrimp, Chili and Lemon
Nam Prik Num means Eggplant and Dried Chili

Such a lovely course to start the 5 course-8 meal dinner, I love how they managed to seasoned the tempura so well, but still, the main idea is to have the tempuras with the relishes. The fried-tempuras were water spinach, mushroom and white fish. My most favorite relish must be the "Nam Prik Ong" (Chicken and Tomato) because I found that the closest to my appetite behavior.

Southern Hot and Sour Soup Fish with Kedondong Leaves, Turmeric, Chillies, Lime Leaves and Coriander
IDR 80k/half, 140k/all)
First impression: sour and very spicy, the spiciness is enough to slowly soothes to your head, however this one is such a pleasure to eat regarding the deliciousness of this! The fish is beautifully cooked, however not overdone and hard, most importantly: did not stink! The sourness and the spiciness somehow left you refreshed.

Grilled Beef Salad with Green Mango, Shallots, Peanuts, Mints, and Nahm Jim Jauw
IDR 90k
In short, I'll award this as the best asian fusion salad I've ever had in my life. Thank Gosh for the few courses and they already changes my perception of Thai culinary to another level, I was so stuck between Tom Yum Goong and Pad Thai, but this dinner literally opens a lot of knowledge too! I was super duper impressed with the seasoning of this salad which somehow affected the flavor of the grilled beef to be awesome, and also the play of the texture and contract from the ingredients.



Twice-cooked Beef Short Ribs with Sweet Fish Sauce, Cucumber and "Nam Pla Prik"
IDR 220k
Nam Pla Prik is sort of a Thailand Dried Chili

To get the perfect impression of this course, you need to have this on a right order or at least right seasoning. This dish would taste just okay when you only have the Beef Short Ribs, but when you eat the ribs along with the sweet fish sauce and Nam Pla Prik, it tastes so good you want it over and over again. It's smart because the short ribs were cooked and seasoned to be rather sweet, Nam Pla Prik definitely gave a spicier touch and the saltiness from the fish sauce. Foodgasm checked!


DESSERTS

Cocoa Ganache with Peanut Butter Palm Sugar Ice Cream and Honeycumb Crumble
IDR 50k
One scoop all the way to the bottom for a heavenly heart flavor! I love the homemade ice cream and since I am such a peanut butter fan, this one certainly spot in mind. Just one whole scoop and that's enough to make you smile. No, I actually lied, one is not enough. How come? This one is so delicious!

Durian Pannacota with White Sticky Rice
IDR 50k
A masterpiece of dessert? Surely it is! This dish uses Durian, which is my ultimate favorite fruit and it's totally a genius idea of using it on a Pannacota. The Pannacota is super smooth and the flavor of the Durian is strong but in a proper-not-overpowering state. I also did the same thing by scooping it all the way to the bottom and when I put it in my mouth, they melted and I literally smiled. That's enough for me to declare that the perfect dessert, perfect closing and I am in love.

I was so impressed with the courses and again very impressed with the people behind these gorgeous food: Chef Will Meyrick and Chef Palm Amatawet! FYI, they're like the most humble chefs I've ever met period because they literally spent a quality time getting to know us and talk with us about food. That's how foodies should talk. Another great thing to know is that the bloggers coming to the dinner were the ones selected by Chef Will and friends because they literally read the blogs. I just couldn't hide how happy I was and I am, still :').

Along with the impression and based on my personal judgements, in short, I would declare E & O as one the best meals I've ever had in 2013. To declare this, there must be a reason, and all these beautiful food described above are reason enough, but sure, to be more convinced, you need to try them yourself.

Thank you for the great night Chefs! You guys are the dynamic duos! The bombs!
and special thanks to Wati Meyrick, Raechel Temily, Catherine Vilia and the lovely bloggers <3.

See you in the next posts and...HAPPY EID HOLIDAY!!!

E&O Eastern Oriental Restaurant || FACEBOOK | TWITTER
Menara Rajawali, 1st fl.
Jl. Dr. Ide Anak Agung Gde Agung LOT #5.1
Kawasan Lingkar Mega Kuningan
Jakarta Selatan 12950
021 - 2902 3418

On Tuesday, I was invited by Intercontinental MidPlaza Hotel for a menu tasting session. It was a fine dining dinner set inspired by the culture of Sicilian Island in Italia, and that is what I'm about to blog to you guys.

This year and this month (specifically on June 1st-9th), Intercontinental MidPlaza Hotel is celebrating "Italian Week Fair" in conjuction with the Italian Independence day in the month of June, together with its gorgeous restaurant "Scusa", they're presenting a selection of exclusive set menus from the well known region of Italy to satisfy for cravings of Italian culinary! There are three regions of Italy that became the highlight: Sicily, Tuscany and Venezia. I was fortunate enough for the chance to taste the Sicilian inspired dinner set, it was such an ultimate dining experience so hold on to your seats now, the tour is about to start.

Scusa was located at the second floor of Intercontinental MidPlaza Hotel, it's a restaurant with nice fancy yet classy deco, perfect for dinner. Going to show you some photos of the restaurants.

Of course you have to see it for yourself, the eyes don't lie. It was almost 10PM when I took this photo so you can imagine how the lighting was.

But anyway, let's focus on the most important deal of the night: THE FOOD.

Oh, first things first, before I start showing you guys the fabulous dinner I had on that night, I want to give it to their staff for being so well behaved. From the moment I stepped my feet into the restaurant until the end of the dinner, the crews were SUPER POLITE like SUPER, I just can't emphasize enough, starting from the receptionist until the waiters. You guys own my heart. Thank you for being so nice.

Just when I sit on my table, I was "greeted" by a complimentary from the restaurant: A Walnut Bread with Feta Cheese. The bread smells so good and it's very chewy in a good way! The Feta Chesse itself is from GREECE, tastes yummy and not overpowering for me (since I am not a big fan of Cheese). It's been good so far.



I ordered their Fiesta Mocktail (IDR 65k ++) for my beverage and it was a fresh fusion of mango, orange, lychee and Grenadine syrup. The color is pretty and it actually tastes as sweet as it looks.


Lychee Martini
IDR 135k++


Bloody Mary
IDR 115k++

On the table, there's already a specially designed menu and I still keep it with me FYI just because I wanted to, I was asked to pick the choices of appetizers (Primi Piatti), main course (Secondo Piatti) and the dessert (Dolce). Primi, Secondo and Dolce literally means first, second and the third, but since Scusa was so special and kindhearted, they served me with everything so I can taste them all, now this what I called awesome gathering :).

PRIMI PIATTI
Scampi Giganti Salad
Salad with orange, red onion, mesclun and an Italian herb dressing

Favorite appetizer of the night, the scampi (shrimp(s)) were so fresh. I am such a big fan of mesclun leaves so I have no problem eating this.


Insalata Vegetariana (meaning salad which presumably consists of entirely vegetables)
Salad with rocket leaves, olives, cherry tomatoes, anchovies, green beans and lemon dressing.

From the description itself you can presume that this salad certainly fits better for vegetarians, I definitely prefer the first one (Scampi Giganti Salad) due to the shrimps, it just adds more twist and less boring. This one for me is not bad, but it's just plain vegetables.



ZUPPA (SOUP)
Zuppa Polpetta
Sicilian meatball soup with cabbage
Hands down to the meatballs!!! They're so delicious, I kinda wish that the soup will be a little saltier, I don't know if it's the authentic Sicilian way of cooking and ingredient measuring, I'll go with it, but I just wish that it'd be saltier for my preferance. Meanwhile, the bread was genius, it melts in your mouth and it's on a perfect seasoning (which for me saltier).

SECONDO PIATTI
Beef Involtini
Beef Involtini with pumpkin tortellini, stuffed eggplant and porcini sauce.

Surprisingly, I kinda like the pumpkin tortellini, you might think it's weird that pumpkin puree becomes the filling of the dumplings but it's very well cooked, it doesn't end up getting very sweet of the pumpkin, and in fact it coordinates so good with the tortellini. The beef is also cooked in a good temperature, the meat and the wrapping (assuming it's also beef) also create a nice texture for the mouth. I love the sauce and the mushroom chunks!



Scottato Branzino
Seared Sea Bass with stuffed calamari, caponata of vegetables and anchovy-dressing.

Gotta give it to them for the Sea Bass + anchovy dressing, they just fit so well like hands and gloves, was imagining the Sea Bass with another sauce and I just can't find a better match than this (some might be good but I personally think this is a genius idea to use the anchovy sauce dressing). The Sea Bass itself is cooked so good and the stuffed calamari is another pleasure. THIS IS THE WINNING DISH and also MY FAVORITE that night!



DOLCE

Fasten your seatbelt because this one is my most favorite chapter of the dinner! They have awesome desserts and I'd go back for the restaurant for the desserts! I'm so mouthwatering right now!

Sicilian Cassata
Neapolitan Ice Cream with candied fruit and nuts

This one is beyond words, I don't know how to describe this but it's just the friggin bomb of the night! I love love love this, it has the sweet, the texture, and most importantly it stays in my mind for days, the only negative thing is that it's so little I can't have enough. Not the most photogenic dish but don't always judge a food from its cover.

Pistachio Tart with Chocolate Custard
Certainly more photogenic and yeah it's as sweet as it looks. The desserts served are so memorable I wanna cry. I love how they manage to cut the pistachio nuts on random (mostly big) chunks, it just adds more adorable texture value.


FREE EXTRA COMPLIMENTARY:
Iced Cappuccino
IDR 65k

FRESH and awakening.

I just don't wanna go home! Anyway, just come to Scusa because the Italian Week Fair will end on June 9th, what's better? YOU DON'T NEED YOUR PASSPORT and to pay the tickets, visas and taxes to Italy, simply go to Scusa at Intercontinental MidPlaza Hotel and enjoy these special menus by Chef Gary Palm (executive chef of Scusa) and Chef Wawan Barito Setiawan (Chef De Cuisine of Scusa).

Italian Week Fair will be available at Scusa, Intercontinental MidPlaza Hotel until June9th! The set menu selection starting from IDR 399k++/person. Table reservations are recommended!

Special thanks for this precious fine dining session Intercontinental MidPlaza Hotel and don't judge fine dining just because you see the portion is small, remember, looks can be deceiving, and the fact is they don't look as little as the picture, try expanding the photo to 1000%!!! They actually are thick in taste and guaranteed to fulfil your cravings as well as covering your hunger (LOL).

Sad truth at the moment:
You have reached the end of the journey of this Sicilian Culinary Tour *wipe tears*

See ya at the upcoming posts! Stay tuned and thanks for reading =).