Nomz Kitchen & Pas­try

A Com­fotable Twist to Your Mod­ern Com­fort Food

The Jakarta Post - JPlus - - News -

Years of ex­pe­ri­ences abroad brought three young chefs to­gether and opened the door of Nomz Kitchen & Pas­try. Chef Arnold Po­er­nomo, Chef Fery Jong and Pas­try Chef Kim Pangestu blend rare in­gre­di­ents, fresh meat and greens with their own idea of com­fort. From then on, it’s cre­ativ­ity tak­ing over.

Pas­try Chef Kim Pangestu is a grad­u­ate from Le Cor­don Bleu Syd­ney, who then worked with renowned Aus­tralian pas­try chefs Adri­ano Zumbo, Kris­ten Tib­bals, Tet­suya, and Peter Doyle. She re­turned to In­done­sia in 2013 to start her own shop, Kimmy Patis­serie, be­fore tak­ing the po­si­tion of Nomz’s Head Pas­try Chef, in charge of all the dessert, cake, and pas­try cre­ation in the restau­rant. Her part­ner, Head Chef Fery Jong grad­u­ated from Syd­ney’s Wil­liam Blue and started his ca­reer from the bot­tom as a kitchen­hand from one café to an­other in Aus­tralia. He then climbed the culi­nary lad­der to a sous chef be­fore re­turn­ing to In­done­sia and joined Nomz Kitchen & Pas­try as the Head Chef.

Spend­ing many years in Aus­tralia, the chefs im­ple­ment the sen­ti­ment of warm din­ing from the Down Un­der up­mar­ket cafes into the restau­rant, serv­ing mod­ern com­fort food with an Asian twist. The food at Nomz are de­scribed as “an hon­est and fresh cook­ing with un­lim­ited ideas from Chefs’ vi­sion, places, things, and ex­pe­ri­ences, dishes they make from the heart.” So, things like Crazy Rice with Wagyu Sir­loin and Salted Egg Yolk Lava Crois­sant cap­tured their con­sumers’ heart and tummy right away, stand­ing out as the restau­rant’s fa­vorite or­der.

As the pas­try and cake queen, Kim added an­other cu­ri­ous cre­ation in their menu which is called De­lanos’ Fab­u­lous Choco­late Cake. Bear­ing the name of the restau­rant’s pub­lic re­la­tion star, Caren­de­lano, the choco­late crunchy lava cake is his lat­est col­lab­o­ra­tion with Pas­try Chef Kim that re­flect a fu­sion be­tween fash­ion and dessert. For the sweet tooth out there, an­other Kim’s cre­ation that got cus­tomer keep or­der­ing is Cro­quem­bouche , or sim­ply de­scribed as French choux tower, in which cus­tomers can re­quest for a cus­tom­ized dec­o­ra­tion.

Nomz Kitchen & Pas­try has gone beyond a stand­alone eatery to a culi­nary busi­ness with its canapé and ca­ter­ing ser­vices, which is tai­lored for pri­vate ca­ter­ing needs and spe­cial cel­e­bra­tions. The canapés are two sides of a story, with Head Chef Fery Jong takes on the sa­vory side and Pas­try Chef Kim Pangestu craft­ing the sweet ones. Choices range from Poached Prawn with Mango Salsa and Chicken Salad Sand­wich for the sa­vory to the sweet­ness of Choco­late Crunchy Tartlets and Sig­na­ture Mini Éclairs.

Din­ing in at Nomz Kitchen & Pas­try, which is lo­cated in Grand In­done­sia East Mall, Ground Floor 06- 07, should be as thrilling. The restau­rant opens from 10AM to 10PM on Week­days and 10AM to 12AM on Week­ends. This place is one of the most pop­u­lar brunch spots in Jakarta. Next time you’re here, cap­tured your mo­ment and share them on so­cial media with @nomz­jakarta.

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