Love at First Bite
Seventeen of the city’s crème de la crème spent a delightful afternoon at the newly opened Hakkasan Jakarta, and Indonesia Tatler was honoured to be part of this decadent day. Maina Harjani writes
Setting foot in Hakkasan Jakarta elicits a warm and friendly welcome by the restaurant’s staff as the lift door opens—a mood that is maintained throughout any time spent there. guests then find themselves amid a rustic ambience that overlooks the Jakarta skyline through elegant glass windows, as well as some of the city’s most delicious Cantonese dishes.
the restaurant’s chef de cuisine, Chef
Sky Wong Kum Choy, grew up in Malaysia but is inspired by his maternal Hakka roots. However, his experience and travels have also contributed to the creation of a menu that reflects his personal flair. And despite having to work within certain parameters to maintain brand consistency throughout the globe, Chef Sky has succeeded in bringing Hakkasan’s quintessential Cantonese flavours to the local market.
to celebrate Millie Stephanie Lukito’s April birthday, 16 of her friends—Melsiana tjahyadikarta, Lilian Halim, eva iskandar, Hans Huang, Dewi Lim, Cindy Widjojo, Alexandra Prasetio, Christina Lim, Leeyen Wijaya, Magda Hutagalung, tusyana
Suryadi, Honey Angkosubroto, Madame Susan de Cardenas, Susanti tio, May farida, and Kartika Kaliman—were welcomed to experience Hakkasan’s exemplary ambience and mouthwatering dishes, some of which are among the brand’s global signatures. the Hakkasan Signature Peking Duck with giaveri Siberian Caviar, thinly sliced at the guests’ table, was a delicious opening to the day’s delights.
Moving onto the small eats, out came the Supreme Dim Sum Platter, with the scallop shiu mai, seabass dumplings, truffle har gau, and lobster crab dumplings among the standouts. the Crispy Duck Salad followed,
served with pomelo, pine nuts, and shallots as well as the Crispy Quail egg Puff, both of which brought alive the rawness of Hakkanese and Cantonese cuisine.
the day’s guests were delighted with what they had been served so far, but didn’t realise what surprises still remained in store—and, to their satisfaction, the mains were just as delectable. Placed on the table were the Jasmine tea Smoked Wagyu Beef Rib, Roasted Silver Cod with Champagne and Honey, and Steamed grouper with Kaffir Sambal Sauce: dishes that have been created to suit the tastes of the indonesian market using local ingredients and herbs.
Chef Sky has succeeded in bringing Hakkasan’s quintessential Cantonese flavours to the local market.
two Hakkasan signatures prepared for the gathering were the Spicy Prawn with Almond and Stir-fry Black Pepper Rib eye with Merlot. to accompany the mains was a delicious serving of Abalone and Dried Scallop fried Rice. With such an incredible array of local and traditional ingredients, the ladies could not help but feel as though they were being transported to the Hakka region through their taste buds and senses.
Since dessert is considered by many as the best part of any meal, Hakkasan Jakarta knew exactly what to lure our lovely ladies with, namely the Black Swan Puff with Musang King Durian, Chocolate Peanut served with Caramel Parfait, Crystalised Peanut and Salted Chocolate Sauce. Added to these were the egg Custard nest served with Mandarin Sichuan Sorbet, Caramelised Pastry and Vanilla Custard.
the day had ended on many high notes—laughter and merriment were shared over a delicious variety of dishes that was concluded with the most delightful desserts. And although some of the ladies were at Hakkasan for the first time, it surely won’t be their last.