Sweet Treat

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The four-course menu of the day started with a pair of tantalising appetisers: truffle mushroom soup and pan-seared scallops. Both guests were pleasantly surprised at how fragrant it was. David, Sous Chef at Sainé Daise since the beginning, explained that the fragrance was due to the bistro’s decision to use shiitake mushrooms was what contributed to the extra fragrance.

The crisp brown texture of the scallops was yet another sign of the chef’s excellent skills and his selection of premium ingredients. Cooked to the perfect temperature, the scallops were delicate, sweet and had just the right amount of bounce. Paired with garlic butter, homemade tomato sauce and sautéed kale, it was a great dish to begin the meal with Continuing the streak of sumptuous and visually appealing dishes were the two main courses for the afternoon: Wagyu MB5 rib eye steak and the Sainé Daise Signature Umami Bowl. An initial observation of the steak had our guests thinking it was cooked rare. However, a slice with the knife and a taste later, it turned out to be cooked to the perfect medium temperature.

Chef David later explained that the steak had been sous vide before char grilled—yet another innovation found only at Sainé Daise. The result was a most succulent prime cut of steak that retained all of its flavours and juices. One would be hard pressed to find a better cut of steak in the region.

The Sainé Daise Signature Umami Bowl is quite the sight to behold. From the crab pincers sticking out, to the delicious secrets its orange outer layer hides within, it truly was a dish unlike any other. Cutting through the layer of red cheddar cheese done aburistyle revealed the main contents of the dish. The core of the dish was Japanese rice doused in honey ponzu sauce and uni butter, with shimeji mushrooms and blue crab meat.

The unique texture of the Japanese rice stayed fluffy and absorbed all of the honey ponzu sauce, making each bite even more satisfying than the last. The flavour profiles and textures of the shimeji mushrooms and the blue crab were a pairing that worked wonders on one’s taste buds. Sweet, savoury, with a hint of acidity, the bowl had it all— befitting of the umami in its name.

The culinary journey at Sainé Daise concluded with sweet treats from EIO Patisserie: the EIO Cheese Fruit Tart. It was the most decadent of fruit tarts topped with glistening green grapes and strawberries. With each slice, the spoon slid effortlessly through the pastry, down to its base made of graham crackers.

Sainé Daise Bistro

Jl. Mandara Permai VII Blok 6 KA Pantai Indah Kapuk, Jakarta Tel: (+62) 811 920 2330

The result was a most succulent prime cut of steak that retained all of its flavours and juices.