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.
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.
MARGHERITA PIZZA AND TRUFFLE PIZZA
ROASTED WILD MUSHROMS