An Indonesian Culinary Journey
As a standard bearer for refined Indonesian elegance and deep respect for the country's culture and cuisine, it's hardly surprising that The Dharmawangsa Jakarta has been dazzling diners at Jakarta Restaurant with its Indonesia Culinary Journey.
In the second series of this edition, Executive Chef Felix Budisetiawan, Director of F&B Diky Lingga Wisnu and Public Relations Manager Theresa Yudistira headed back onto the road, this time to East Java. On the journey the intrepid trio explored local delicacies and dug out the secrets behind their fabulous flavours, before making the required adaptions to serve them up in an exclusive dining program. The most popular dishes discovered on these travels feature as monthly highlights from March to July on the Jakarta Restaurant lunch and dinner à la carte menu, as well as being rotated daily at the Indonesian food corner on the breakfast buffet. They can also be found on the banquet menus.
For the East Java Culinary Wonders tour, Chef Felix, whose expertise encompasses the gastronomic arts of traditional and modern Indonesian food, as well as French cooking, led the team to Surabaya, Malang, Gresik and Bangkalan (Madura) where they dined on 18 different dishes from 16 eateries and street food vendors to select those that they felt could best represent the region and be appreciated in Jakarta by the hotel's local and foreign guests.
Not as sweet as Central Javanese food, and certainly spicier, delicacies that were uncovered included rujak cingur and sate klopo in Surabaya, cwie mie and pecel in Malang, nasi krawu in Gresik and nasi serpang, tajin sobih and kaldu kokot in Bangkalan. Chef Felix and his kitchen team have done an excellent job of recreating and presenting these regional temptations, making a visit to The Dharmawangsa Jakarta a must.
The Dharmawangsa Jakarta (the-dharmawangsa.com)