Rosso,

Rosso - Shangri-La Hotel Jakarta

4/19/2014 Soya Yanagawa 0 Comments



Located on the lobby level of Shangri-La Hotel jakarta, Rosso is a restaurant and lounge that offers sensational yet authentic Italian cuisine. .








I really amazed when I went to this place for the first time. Their interior was dominated with black and red colors. For your information, Rosso means "RED" in Italian. Red is one of major colors that shout for passion, boldness, excitement, warmth and elegance. That is why I can feel their vibrant and passionate atmosphere in a second I put my feet here.

They use black and red to uplifting the elegance and formality while you partake the authentic Italian dish. Indeed, they use diverse furniture to comply the restaurant. But all of them were guerdon each other and make the environment full with Italian's zest.

Rosso's main dining room exudes a colorful, vibrant yet sophisticated ambience. They also provide two semi-private rooms, with one private room attached to a finishing kitchen where guests are able to preview the final touches placed to the preparation of their meal. They also have giant windows surrounding the restaurant, so the sun will become their natural lighting on the afternoon.

One thing that really makes my jaw drop is the painting on their ceiling, so beautiful and mesmerizing.




While we are waiting for the others to complete, we were indulged with Rosso's mocktails and canapes.

Virgin Mojito
lime wedges, lemon juice, brown sugar, mint leave and soda water.

Love the minty lime taste of mojito. Its combination of sweetness, refreshing citrus, and mint flavors is intended to complement the soda. One thing that makes this welcoming drink so unique was the strong scent of brown sugar. This drink was perfect to refresh the body from Jakarta's heat. It will instantly remove all the tired and weariness.




Italian Lemonade
Lemon wedges, mint leave, lemon juice, simple syrup sprite

For a simple drink that made from 4 kinds of ingredients, this drink was very refreshing and delicious. I really like the sweetness from the sprite. Lemon and mint really give a kick as an eye opener and body refresher.




Saffron Arancini
Rissoto Carnaroli (Italian rice), Saffron Powder, virgin oil, sea salt, parmesan cheese, onion, mozarella cheese, bread crumb, flour and organic egg.

This Sicilian fried rice balls was coated with breadcrumbs. The name, arancini was derived from arancia and arancina that means "little orange". It was called arancini because the food's shape and color, which is reminiscent of an orange.

This Arancini has a bold taste and strong scent of saffron. The saffron has strong perfume and a bitter. The taste is pleasantly spicy and bitter and the odor is tenacious.



Eggplant Parmigiana
Buffalo ricotta cheese, basil leaf, buffalo mozzarella cheese, parmesan cheese and salt, wrapped with Eggplants, flour, and salt.

The combination between the eggplant and cheese is surprisingly delicious. I really like the combination between the aromatic basil leaves with bold savory taste of cheese. For this canape, you better eat it in one bite, so you will be surprised with the deliciousness explosion in your mouth.





I am very grateful that I have got the opportunity to watch Rosso's new chef in their kitchen. So I can see how he prepares the dishes before serving. His hand was very skillful and trained, he keep his focus to deliver his artistic plate to the guests. Are you curious who is the man behind the dishes at Rosso? Well, let me introduce you to the ingenious chef from Sicily, Italy named Paolo Gionfriddo.




here is a brief about him:

CHEF PAOLO GIONFRIDDO
Chef Paolo was born and raised in Sicily, Italy, where the beautiful landscape and natural beauty inspires the flavours and richness of all his culinary works.  Taking nature’s beauty and cultural influences, Chef Paolo ensures that his final product is nothing short of exceptional.  His passion in creating and presenting unrivaled dishes for guests has brought him to various restaurants in Italy, working alongside such culinary icons as Chef Marco Pierre White.
Chef Paolo is no stranger to the world of fine dining because he has been a chef at a handful of Michelin-star restaurants in his native Italy.  He left the United Arab Emirates before moving to Indonesia, where he is sure to leave a long-lasting mark with his Italian gastronomical masterpiece in the culinary world. 
Chef Paolo has a unique philosophy on what it means to be a chef because he understands that being a chef is much more than the managerial aspect of a kitchen.  He believes in taking part in the process of making the dishes, allowing an ordinary dish to transform into an innovative culinary wonder.  His outlook on being a chef has given him the space to express his personality in creating quality dishes that keep guests returning for more. 
Chef Paolo brings an intense passion, high-quality standard and individualistic flare to Rosso with his Italian cuisine.  Guests can find simple appreciation in Chef Paolo’s artistic and distinctive dishes representative of a true Italian with every creation. 




While we are waiting for Chef Paolo's dishes to be served, Rosso gave us their homemade breads. I really love the one with cherry tomatoes and olives. The breads itself have diverse textures, you can choose the one that interest you the most.

Without any further, lets take a look at Chef Paolo's dishes:





Pastetti ri Baccala
Fried cod, fennel, blood orange segment and saffron sabayon

For the antipasti dish, Chef Paolo gave us his Pastetti ri Baccala. I really admire the artistic and aesthetic dish that served in front of me. It was so beautiful and jaw gaping.

Shredded fennel was plated in the center and topped with deep fried cod. The saffron sabayon, blood orange was put artistically, and garnished with anise hyssop makes this antipasti looks so elegant.

I really like the fennel; it was very aromatic and taste like flavored herb. But the king of this dish was the fried cod. It has a crisp texture on the exterior and soft and moist interior. The taste was superb! You can taste the sweetness from the protein that wisely seasoned. The saffron sabayon adds more taste and flavor in this dish. Every thing that in this plate was compliments each other; you will be drawn into the beautiful symphony that melts in your mouth.






Spaghetti che cozze e muddica
spaghetti with mussels, parsley cream and aromatic bread crumb

For pasta, we were served with this spaghetti che cozze e muddica. For the minutes I saw this dish, I thought it was served with tomato-based sauce. Surprisingly, when you stir it, all of the dish will become green.

The green parsley cream was put in the bottom of the dish, topped with swirled spaghetti, mussels and vegetables. For the finishing Chef Paolo sprinkle the breadcrumbs and anise hyssop. The presentation was so colorful and elegantly beautiful.

The parsley has a grassy, fresh and brightens flavors. I really love the vibrant taste from the parsley cream combined beautifully with the mussels sweetness. The breadcrumbs add the richness of the textures but the mussels make the dish so addicting.





Agghiutta ri Tunnu
Yellow fin tuna, sweet and sour braised onion and reduction of balsamic

For Pesci, Chef Paolo served us with his signature dish named Agghiutta ri Tunnu. The yellowfin tuna was covered with pistachio's crumbs, served with sweet and sour braised onion and reduction balsamic.

I really love how Chef Paolo adds some color into his dishes. The green colored pistachios looks so fresh with the dark red of tuna. He often to add anise hyssop for garnish and it really works. It raised one level of beautiness into wonderfulness.

The balsamic reduction is the one that compliments the dish. It complex tastes are highlighted and enhance the tuna. The pistachio adds some sweetness and textures into the dish. Every element on this dish compliments each other and wisely added, so there is no ingredients that impractical.







Cannolo ca' ricotta
Cannolo filled with buffalo ricotta cheese and pistachio

Before we eat the dolce, Chef Paolo introduced us with his hometown, Sicilian pastry dessert named canollo. Cannolo is a tube-shaped shells of fried pastry dough, filled with sweet and creamy ricotta filling.

To eat this cannolo ca' ricotta, you do not need any fork or knife, you just took it with your hand and bite it. The ricotta's moist and soft texture was blend beautifully with the crunchiness from the fried pastry. The sweetness is really fit into my palate, its not overwhelming. The dessert concludes the meal; it was successfully bring the joy and happiness into your mouth. What a wonderful way to concludes it all.




I almost forgot, my dining at Rosso was so splendid and unforgettable. Rosso was also offered us the wines that really suit to be paired with Chef Paolo's dishes. Rosso generously pampered us with their Sicilian wines.




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PLANETA CHARDONNAY 2010
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This Sicilian wine named Planeta Chardonnay was paired with Chef Paolo's pasta. It has a bright golden color with lively green tones. It has a rich, fruity, honey-ish, and citrusy aroma. For the taste it has a soft, fruit acidity and round.

Harmoniously paired with spaghetti che cozze e muddica, brings my dining experience become more mesmerizing. The wine and the pasta compliment each other.

Planeta chardonnay is also quite nice to be paired with pasta dishes that use fish as their protein.





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PLANETA LA SEGRETA 2011
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This Planeta La Segreta's red wine has a deep crimson-red color with hints of purple. The richness of fruity fragance makes this wine is very suitable to be paired with Chef Paolo's pesci, Agghiutta ri Tunnu.

Its juicy vibrant fruit flavor really compliments the dish. It has a beautiful forward through mid palate tannins and good structure and consistency.



Overall, i feel overjoyed with the wonderful indulgence that Shangri-La gave. Rosso will stimulate you with the well-known Italian passion for vibrant lifestyle and food. 

Rosso lounge has a distinctive cosmopolitan elegance that provides guests with a stylish, informal meeting place for pre- or post-dinner drinks or a relaxing evening listening to contemporary smooth sounds. 

Thank you so much Shangri-La Jakarta for inviting me to this wonderful dining with Chef Paolo experience. This will be put on my top list for my most unforgettable experience with Shangri-La Jakarta. I was so grateful and feel blessed for this kind of opportunity. 

Once again, thank you very much and Godspeed.





Rosso Italian Restaurant 
Shangri-La Hotel Jakarta, Lobby Level
Kota BNI, Jl. Jend. Sudirman Kav. 1 
JL. Jend. Sudirman Kav. 1
Jakarta 10220, Indonesia

T. +62 21 2939 9562
Facebook: Shangri-La Jakarta
Twitter: @ShangriLaJKT
www.shangri-la.com


Operating Hours:
Restaurant
Lunch: 11.30 AM - 2.30 PM
Dinner: 6.30 PM - 10.30 PM
Lounge
Lunch: 11 AM - 2.30 PM
Dinner: 5.30 PM - 1 AM

DC: Smart Casual

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