THE PUR­SUIT of Per fect ion

With an im­mac­u­late in­te­rior, se­duc­tive culi­nary mas­ter­pieces and a daz­zling am­bi­ence to match, VONG Kitchen vies for its place as one of the top restau­rants in Jakarta.

Exquisite Taste - - Gourmet | Jakarta - By Steven Jauw Waludin

Visi­tors to VONG Kitchen will ap­pre­ci­ate the el­e­gant bar that serves as the re­cep­tion area of the restau­rant. Fea­tur­ing an ex­quis­ite full-ser­vice el­lip­ti­cal mar­ble bar counter, the restau­rant’s team of mixol­o­gists are more than happy to as­sist guests in start­ing off their culi­nary jour­ney with an in­tox­i­cat­ing li­ba­tion, al­co­holic or oth­er­wise. The brushed cop­per metal hang­ing rack is

stocked to brim­ming with rare im­ported liquors, small-batch ar­ti­san spir­its and vin­tage wines that any dis­cern­ing afi­cionado will ad­mire. For those par­tak­ing in the art of ab­sti­nence, or­ganic cold-pressed juices, sin­gle-ori­gin cof­fee and choice tea blends are avail­able. The bar dou­bles up as a wait­ing area, in which guests await­ing their com­pan­ions are wel­come to slink onto the ex­panse of comfy stretch so­fas and par­take in a heady con­coc­tion while en­joy­ing the ever-bustling spec­ta­cle that is the Sudirman Cen­tral Busi­ness Dis­trict.

In­wards through the bar is the heart of the restau­rant, the stretch of din­ing area in which the restau­rant com­fort­ably en­ter­tains 162 guests. The in­te­rior of the restau­rant is de­cid­edly contemporary, with banks of tall ver­ti­cal win­dows al­low­ing for plenty

of all-day nat­u­ral light­ing, a mo­saic of gran­ite and pol­ished wooden floor­ings, an ar­ray of de­signer lamp­shades and spot­lights pro­vid­ing il­lu­mi­na­tion and an open kitchen through which guests can ad­mire the din­ing the­atre. For seat­ing, there are hand­some leather up­hol­stered round so­fas per­fect for in­ti­mate oc­ca­sions, rows of booth seats, which are pop­u­lar with cou­ples on their weekly ren­dezvous, as well as com­mu­nal wooden round ta­bles that cater to larger groups of friends.

VONG Kitchen is headed by world-fa­mous celebrity Chef Jean-Ge­orges Von­gerichten and his tal­ented son Cé­dric. Hail­ing from Al­sace, France, Jean-Ge­orges took the culi­nary world by storm at age 29, earn­ing a per­fect four-star re­view in The New York Times. The three Miche­lin-starred chef’s culi­nary empire to­day in­cludes New York City’s leg­endary Jean-Ge­orges Restau­rant, Chicago’s famed The Pub­lic as well as Eden Rock in St. Barts. Cé­dric, named by Za­gat as one of the top-30 most ex­cit­ing chefs un­der 30 has worked in ac­claimed kitchens across Lon­don, Hong Kong as in well as the em­i­nent El Bulli, Barcelona.

The food pro­gramme is in­spired by the shar­ing and en­joy­ment of flavours and ex­pe­ri­ences, with a fo­cus on dishes meant to be shared in a com­mu­nal set­ting. For an ap­pe­tiser, the roast wild mush­rooms are a pop­u­lar choice – an as­sort­ment of sea­sonal mush­rooms ac­com­pa­nied by pine nuts, Pecorino cheese and fin­ished with house-made sherry vinai­grette sauce. An­other crowd favourite is the truf­fle pizza, a de­li­cious amal­ga­ma­tion of three cheeses, sheaves of aro­matic black truf­fles and egg over a crisp home­made pizza dough. For mains, the house dry-aged Aus­tralian rib-eye is our favourite, the clas­sic dish is paired beau­ti­fully with the chef ’s in­spired parme­san sauce.

HAMACHI SASHIMI

MARGHERITA PIZZA AND TRUF­FLE PIZZA

ROASTED WILD MUSHROMS

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.