Happy ending
144
it hard. “We have to plan well according to distance and time in travelling,” said Shannon. “Even if I wanted to visit five families, it’s usually down to two or three at best.”
That day’s meal opened with a quartet of cold appetisers: succulent beef, savoury pork, soft duck and sesame jellyfish. To the two ladies’ delight, a hot appetiser was swiftly served after the plates were cleared. “Soup is my go-to comfort food,” Shannon said as she sipped on one of the restaurant’s Chinese specialty soups. Besides her, Debbie quietly agreed as she quickly finished one serving each of bone soup and hot and sour soup.
Fresh prawn simply prepared to retain its natural sweetness was served next, though, sadly, Debbie had to go meet her family. Crystal Jade’s specialty fried rice wrapped in bamboo leaves was next on the late lunch menu for Shannon and Indonesia Tatler, followed by a sweet closure of black-sesamefilled mochi in red-bean porridge. Talks on travel and world affairs continued on leisurely over cups of Chinese tea for a while until Shannon had to go brave the traffic to her next meeting.
Crystal Jade Palace
Grand Indonesia East Mall, Upper Ground Floor Jl. MH Thamrin, Central Jakarta Tel: (+62) 21 23580768
“Both Shannon’s and Debbie’s families usually visit relatives and dine together during Chinese New Year.”
Is there a specific dish that embodies this style? I would have to say the Caprese Campana: a delightfully light and refreshing appetiser with a twist. This classic Italian dish typically consists of sliced tomatoes with slices of mozzarella cheese. But I have opted to use an assortment of bite-sized cherry tomatoes topped with asparagus and balsamic caviar. Instead of slices of cheese, I have decided to use a ball of chewy and creamy Burrata cheese. Come to Alto to discover it for yourself!
What is the most challenging dish you have ever had to make? That would have to be the U Purceddu Sutta Terra. This is a pork dish that hails from the island of Sardinia. First off, we needed to dig a hole in the ground and light a fire. A whole pig was then wrapped in foil along with aromatic herbs. Once we achieved the required level of heat from the fire, we put the whole pig in the hole and covered it up. Not only is this physically demanding, this slow-cooking method is also a test of our patience. The pig also had to be retrieved at the perfect time to ensure that it was cooked to perfection.
Where do you look to for inspiration to keep coming up with new menu items? I get inspiration from all around me. I’m a strong believer that we can all learn from anyone, at any given time or place. Whether I am on the Internet, on social networks, or travelling around the world, there is always something that can inspire me.
What are you most looking forward to here in Indonesia? I’m really excited about working local ingredients into some of my menus. Indonesia has an abundance of beautiful tropical fruit and the most aromatic of spices. I have tried several local dishes and I have to say that beef rendang is probably my favourite so far—such an amazing twister of flavours from all the spices and herbs used in the dish.