THE PLACE

The Jakarta Post - SPEAK! - - Speak! -

The per­fect venue for Valen­tine’s din­ner

Lo­ca­tion: Grand In­done­sia East Mall, Ground Floor 06-07, Cen­tral Jakarta

A year af­ter its grand open­ing, Nomz Kitchen and Pas­try con­tin­ues to at­tract Jakar­tans in­trigued by its cre­ation of mod­ern East-meets-West com­fort food. Long lines are still of­ten seen out­side their door.

De­spite an up­scale set­ting and price tag, there’s an earthly feel­ing you get when you en­ter the es­tab­lish­ment, thanks to the use of ex­posed brick walls, blue cush­ioned so­fas and wooden ta­bles and chairs.

There’s also cu­rios­ity over the much-talked about ge­nius of the restau­rant’s Arnold Poernomo, chef and judge on MasterChef In­done­sia, and Kim Pangestu, a Le Cor­don Bleu-trained pas­try chef.

We got right to busi­ness and or­dered, as starters, Chi­nese-style steak tartare. The dish came gar­nished with salmon roe, crispy shal­lots, chives and tra­di­tional In­done­sian crack­ers with col­ored edges. Be­tween the crunchy crack­ers and the chewy tartare, the con­trast­ing tex­tures of the con­coc­tion worked very well.

Our main dishes were even more ex­cit­ing: Mi­lanese veal shanks braised in white wine and broth called os­sobuco and, yet an­other Ital­ian clas­sic, spaghetti von­gole, which sim­ply means spaghetti cooked with clams in white wine.

“Veal shank served on top of truf e cream risotto could just be your per­fect meal for your ro­man­tic date,” said Speak! in­tern Dara, ob­vi­ously root­ing for the os­sobuco. The meat is juicy, the aroma of the truf e invit­ing, she says. Our other in­tern Wira, though, prefers the sim­ple spaghetti dish for its tex­ture, gar­licky avor and the clams.“They’re se­ri­ous with the amount of clams they put in the dish.You won’t be dis­ap­pointed.The clams are also soft and fresh,” she adds.

Top­ping off our en­counter with Nomz, we opted for a dessert called lust, which were lay­ers of jas­mine- avored whipped cream, diced watermelon, topped with hon­ey­comb crum­bles and in­fused with vanilla. It did what creamy desserts are sup­posed to do, though we could do less with the jas­mine avor.

At any rate, if it’s the food ex­pe­ri­ence you’re aim­ing for, Nomz will not fail to im­press. Book early to avoid any dis­ap­point­ment.

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