C's Steak & Seafood,

Nordic Cuisines at C's Steak & Seafood

10/26/2015 Soya Yanagawa 0 Comments

Remember this salt container? Yup it was taken from C's Steak & Seafood at Grand Hyatt Jakarta. Last 8 October 2015, I was invited to explore and celebrate true Nordic food as presented by Grand Hyatts' Guest Chef Jaako Sorsa from Finland.

First thing rist, what is Nordic?
The Nordic countries are a geographical and cultural region in Northern Europe and the North Atlantic. It consists of five countries Finland, Iceland, Norway, Denmark and Sweden.

Behalf the Nordic Countries, Chef Jaakko Sorsa opened his nordic cuisines in Hong Kong's named FINDS (Finland, Iceland, Norway, Denmark and Sweden) on 8th October 2015. Well, here is a brief about Cheff Jaakko Sorsa:


Jaakko was plucked direct from Helsinki, where he was instrumental in building up the success of two Michelin-star restaurant, Chez Dominique. 
For ten years, he was also in the chef team preparing dinners for the official state visits in the Presidential Palace of Finland and worked as a private chef for the executive board of Nokia. 
Recently Jaakko was invited to Tokyo to cook a Finnish dinner of Japanese ingredients for Princess Takamado of Japan. Previous ‘princess experience’ includes private dinners for Princess of Sweden and Princess of Saudi-Arabia. 
Jaakko has been with FINDS since day one. His creativity and innate joy in sharing the best of Scandinavian lifestyle and contemporary Northern European cuisine are a driving force for the FINDS brand. 
Since having settled in Hong Kong with his lovely wife, Jaakko has been elected President of Disciples Escoffier – Hong Kong and made numerous TV appearances and interviews with major magazines and broadsheets. He has also written a recipe book, SCAPAS DINING, which was nominated in Le Cordon Bleu’s World Food Media Awards. Recently, he was recognized as Chef of the Year 2015 in Foodie Fork Award in respect to his boundless creativity, sophisticated culinary technique and passion for injecting Nordic spirit in his works. 
Jaakko is a celebrity chef par excellence – and you’ll find him happily cooking in the FINDS kitchen, applying his philosophy of creating dishes with clean & honest flavours using modern techniques.”

Just like what I have said before, C's Steak & Seafood is located at the 4th floor on Grand Hyatt Jakarta. C'S Steak & Seafood offers you a food journey from the finest choice of Australian and US, through the freshest selection of seafood. With an extensive 3,000 bottles of wine that greets you to their elegant and classy restaurant, without any doubt C'S Steak & Seafood is also a heaven for wine connoisseurs.

But that night, I am so ready to have a culinary journey to Nordic Delicacies.

Salmon Head, King Crab, Dill Cucumbers 

A thick yet velvety soup was served as our first introduction to nordic cuisines. It taste like a warm welcome dish to start the exploration to Nordic Cuisines.

I thought that I will taste a smooth, soft and gentle taste of salmon bisque, but surprisingly the soup itself has a bolt savory taste that really indulge my palate to the max. You can see the shredded crab meat and cucumber on the top of the soup. Not only to enrich the textures, it also give a beautiful sweetness and freshness into the dish.

Such a wonderful first impression to starts our culinary journey.

Gravad Lax, Cold Smoked, Seared, Mousse, Pickled, Smoked Roe 

| Gravad Lax
I really adore the beautiful color on the salmon. It has a beautiful shade from dark red to pink. Actually, gravlax is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. But Chef Jaakko add beet root to add some earthy taste and beautiful ruby color into the salmon.

The salmon itself has a wonderful savory taste. Served along honey mustard sauce with dill, really completes the gravad lax. Savory, sweet, and sour combined beautifully and tickled my palate.

| Seared Salmon
This seared salmon was served with radish and avocado puree. The avocado puree has a tangy citrusy flavor that really complement the salmon. It was cooked beautifully and rich with fragrant.

| Salmon Mousse
The salmon was mashed until it became like a pulp. So you will taste a moist and juicy texture. Most invitee really adore this Salmon Mousse, because it has sweet indulging taste.

| Salmon Roe
This glistening and beautiful salmon roe was served along with mayonnaise. I really adore salmon roe! Not only because the unique flavor, but also the sensation when you eat it. It has a popping bubble sensation! The mayonnaise really complement the salmon and not overpowering the dish.

| Cold Smoked Salmon
The salmon was complemented with a smoky sensation when you eat it. On this part, we are getting indulged with the beautiful scent from the smokey scent and juicy flavor. Complemented with refreshing mayo the salmon taste superb!

| Pickled Salmon
I thought that I am going to taste a bold sour taste just like a pickle. But surprisingly it wasn't that sour. In fact it has a hint of sweetness. To complete this dish, you just end it in nordic way, with a shot of vodka.

Concha Y Toro - Trio Chardonnay 2013

This pale yellow with a greenish colored Chilean wine was paired along the seafood dishes. It has a beautiful citrusy fresh fruits aroma and mineral with a full body that really complementing all the dishes. You can taste the high acidity on this wine that can be beautifully paired and enliven the seafood dishes just like salmon.

Roasted Goldroot and Beetroot, Brined Mushroom Salad 

The mushrooms were mashed and sinked into salt. The salty brined mushroom salad was served along with roasted goldroot and beetroot. But some of them are rare, so you can taste this earthy flavor with a crunchy and moist textures.

Actually, I really enjoyed this dish. Each vegetables has their own flavor. You do not need to over seasoned all of them to make a delicious dish, just add something that really complementing the vegetable and let the flavor come out by itself. I really love how the savory taste from brined mushroom salad was softened by the sweetness of beetroot and goldroot. Completed with the heat from the radish, really made this vegetarian dish become outstanding.

Smoked Bell Pepper Sauce, Burned Feta 

The fourth course is the duck breast "pratami". The sliced duck breasts were served along with cubed pickled and pureed pumpkins, smoked bell pepper sauce and burned feta cheese. The feta cheese was creamy and very delicious.

The smokey spices from the bell pepper sauce combined beautifully with the sweetness and freshness of the pumpkin, creamy feta cheese that complementing the duck perfectly. You can taste a beautiful symphony from the duck breast pratami orchestra in your mouth!

Concha Y Toro - Merlot 2013

This Chilean red wine is a blend of 60% Merlot, 35% Carmenère and 5% Syrah. It has dark red ruby color wine and a very strong black cherry with a hint of smoky aroma. This is my most favorite wine that night, it taste really great and has a smooth and wonderful consistency. Indeed, it screams about the richness of Chilean winery, but also complementing the Nordic flavor to the max.

Porcini-Barley, Black Currant Sauce

Slices of veal tenderloin was served along with the porcini-barley, parsnip puree, black currant sauce. The veal was smoked and slow cooked in 65°C. So you can have a beautiful and very aromatic meat. The beautiful scent of rosemary was bold and really indulging. The sweet parsnip puree and tenderloin were really suit together with the fresh black currant sauce.

Too bad, I am not a biggest fan of barley. For me, Barley has a weird chewy texture and earthy taste. So, the creamy risotto-styled barley was not my favorite on the dish.

Concha Y Toro - Trio Cabernet Sauvignon 2013

This Deep and dark red wine was served along with meat. It has a medium body with strong black cherry's aroma. It taste sweet with tangy acidity. It can be easily favorited by people who love sweet wine. Such a beautiful way to end the Nordic culinary journey.

Thanks to Grand Hyatt Jakarta for this wonderful and mesmerizing event and Chef Jaakko that pampering us with such delicacies. 

Meringue, Almond, Caramel, Dark Chocolate, White Chocolate, Red Berries, Spruce Needles

Oh my goodness, my heart melts when I taste this dessert for the first time. I really adore the spruce needles that was made from the young tip of the pine tree. It has mesmerizing scent and sweetness.

Sweet, sour, and savory combined beautifully on this dessert. Not just that, you will also be pampered with the richness of textures and aroma. such a wonderful dish to completes our adventures to Nordic cuisines.

Overall, I really enjoy this wonderful event. Thanks to Grand Hyatt, C's Steak & Seafood and Chef Jaakoo Sorsa for this unforgettable event. Once again, thank you and Godspeed!


4th fl. Grand Hyatt Hotel Jakarta
Jl. M.H. Thamrin Kav. 28-30
Jakarta 10350

Phone: 021 29921234
Facebook: cs.hyatt.jakarta

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Fairmont Jakarta,

View Gastro Bar - Fairmont Jakarta

10/21/2015 Soya Yanagawa 0 Comments

As promise, I will story-tell you about another place at Fairmont Jakarta that offers you a gastro bar concept on the top of the luxuriousness.

Come a little closer to VIEW Gastro Bar that located at the 22nd Floor of Fairmont Jakarta. At VIEW, you will be indulged with the best of creative culinary fusion with absolute respect for the ingredients combined with a magnificent view of the city skyline through its floor-to-ceiling windows. It will be a mesmerizing experience and awe your mind.

Indeed, Lavish is the first thing that come out in my mind when I came to this place. I really adore the high ceiling that equipped with the beautiful lighting. Who can not ignore the high shelf full with bottle of wines? very posh right?

Lead by Chef Alvrie Manangka, whose previous experience includes international five star establishments in Malaysia and Maldives, he creates a cultured and sophisticated menu with a highly personalized touch. Together with Chef Andrew Zarzosa they were successfully indulging us to the fullest from snacks through dessert.

Without any further, let me introduce you with some of delicacies from the View Gastro Bar .

Tuna, Avocado, Watermelon, Vintage Caviar

Chef Andrew Zarzosa's fresh ideas can be seen with the presentation of this dish. He use hand shaped container to associate the "gift of the sea". It taste so fresh and indulging. Sweet and savory complementing each other and make a beautiful harmony on your mouth. Such a wonderful and mesmerizing snack to start our culinary journey at View Gastro Bar

Hamachi, Citrus, Almond

The Hamachi was complemented with soft citrusy taste from the pomelo. The almond add some fragrant to the dish and complemented with red onion enliven the dish. The dish taste so humble yet charming. every component blend together and complementing each other in a humble and soft way.

Oyster, Lychee, Chili

I know that seafood is perfect and will beautifully combined with tropical fruits. But I never imagine to use Lychee. Indeed, Lychee is a tropical and sub-tropical fruit, it will give sweetness into the dish. they beautifully presented an oyster that complemented with lychee granita and chili. You will not taste an overwhelming heat on this dish, because the heat from the chili was softened with the lychee's indulging sweetness.

Sunchoke, Puffed Grains, Mushroom, Cassava

The presentation look sophisticated and jaw-dropping. The slow cooked egg was cracked open and covered with a container that filled with smoke. that is why it has smokey flavor when you eat it. All you have to do is just pour the egg into another bowl that filled with sunchoke, grains, mushroom and cassava. Not like the appearance and presentation, K22 Egg taste so earthy and humble. It was rich in flavors, textures and scents.

Foie Gras Roasted in Embers, Fermented Hibiscus, Sago

I never say no to foie gras. I really love the unique taste of foie gras. Indeed it has a bitter taste, but Chef Andrew Zarzosa use fermented hibiscus tea sweets to softened the bitterness. Another thing that really catch my eyes is he using a sago as this dish's carb. We often find sago in a dessert or sweet drinks. But amazingly it taste great! It was texture wise and really softened the bitterness from the foie gras. All of the ingredients were complementing each other. Salute!

Young Squid, Forbidden Rice, Yuzu, Sorrel

OK, to tell you the truth, it taste quite unique. You can taste a sweet and creamy taste from the forbidden rice, savory and sour from the squid with yuzu. They also add sorrel to add more fragrant and rice cracker to enrich the textures. So, when I ate all of the component, it taste so unique and weird at the same time. For me, the sweetness from the forbidden rice was not really get along with the bold savoriness and sourness of the squid. But for one thing, The squid was perfectly cooked! It has soft and beautiful texture!

King Crab, Beef Tongue, Parmesan-Tomato Dashi

I really adore the sweet and sour taste from the tomato. This dish has beautiful taste, fragrant and textures. For me, this soup is warmly hugging you just like the beef tongue that wrapped the king crab very tight. Not only give you some textures, the beef tongue and the king crab add some savory and sweetness into the dish. Last but not the least, the light and clear parmesan-tomato associating every component on the dish together.

Chayote Squash, Corn, Onion Roots

Different from the others, Chef Andrew Zarzosa introduce us with their vegetarian dish that made with chayote, pop corn crumbs and onion. It taste indulgently sweet. Every component on the dish revealing their roots and complementing each other. The chayote was really moist and juicy while the pop corn crumbs add some texture into the dish. For someone who adore meat like me, I really love it.

Beef Rib, King Trumpet Tobanyaki, Quinoa

Cooked in 65°C, this beef rib has a beautiful red color, juicy and delicious! Served along with King Trumpet Tobanyaki and Quinoa puree, this dish become spectacular.

The King Trumpet was cooked with wine, so it has a hint of bitterness but bold sweet-sour-savory taste. I really adore mushroom, so I really enjoy the dish. Not only that, the quinoa adds some earthy indulgent into the dish. For me, the quinoa is the ingredient that connecting the beef rib and the mushroom. Such a beautiful dish that you have to try while you are in View Gastro Bar-Fairmont Jakarta.


For the dessert, Chef Alvrie Manangka give us a sweet surprise. Inspired from renown chocolate snack in Indonesia (and actually it was my favorite snack, but unfortunately, I cannot tell you the brand). I really love the nut, caramel and chocolate mixed together and complementing each other. But not only that, he served the chocolate bar with chocolate paste that mixed with white wine, red berries and rice cracker. It was superb! Standing ovation to this culinary journey at View Gastro Bar.

Rum, Cranberry Juice, Elderflower Syrup

If you like to have a light and not to dry cocktail, you can try this Rum based cocktail from View Gastro Bar. It has floral and fruity fragrant with indulging rum taste and cranberry's sweetness. Once again, it was sweet, light and really suit for those who want to enjoy your night with a summery taste of cocktail.

Overall, View Gastro Bar is a wonderful place to enjoy a spectacular views onto the Jakarta skyline with service that is unobtrusive. At View Gastro Bar  you can indulge yourself with a glass of wine, cocktail or spirit that accompanied with an easy bite delicacies. Don't forget the high ceiling that really enliven the lux and lavish atmosphere into your culinary or society journey.

Thank you very much Fairmont Jakarta for this wonderful experience. God bless and Godspeed!

 Opning hours: 17.00 - 23.00

Jl. Asia Afrika No.8
Gelora Bung Karno, Senayan, Kebayoran Baru
Daerah Khusus Ibukota Jakarta 10270, Indonesia

Telephone: (021) 29703333
Twitter: @fairmontjakarta
Instagram: @fairmontjakarta
Facebook: fairmont jakarta

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Barong Bar,

Barong Bar - Fairmont Jakarta

10/13/2015 Soya Yanagawa 0 Comments

What is a bar?
Wikipedia said a bar is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages like mineral water and soft drinks and often sell snack foods, like crisps or peanuts, for consumption on premises.

For me, Bar is a place where we can take a break for a moment from the world that full of fatigue and headache. That is the feeling that I have got, once I put my feet into Barong Bar at Fairmont Jakarta.

Once we stepped into Barong Bar, we are going to feel a different vibe and atmosphere from the world we live in. Yup, it feels like we are in a different world. I can imagine to have a glass or two at the bar table, or even to celebrate a multibillion project deal with client at Barong Bar.

The Masculinity atmosphere was really thick. Barong Bar brings more intimate ambiance for their customer. Lead by the dynamic, creative and innovative bartenders, the team is set and ready to entice guests with the creation of bespoke cocktails based on each guests’ preferences.

Barong Bar aims to deliver the most progressive, innovative cocktails using locally sourced ingredients mixed with classic techniques. Currently, a wide selection of New World and aged European wines, coupled with an extensive whiskey list will make up the bar.

Scotch Whiskey, Benedictine, Rosemary, Raisin Honey Syrup, Lemon

This highland Daisy is a one of a must try cocktail in Barong Bar. It has a distinctly flavor that give you a refreshing and thirst quenching effect. The strong and toughness of scotch whiskey was smoothed with the honey and citrusy flavor.

This Highland Daisy was served with a fresh rosemary as a garnish. The pungent yet beautiful fragrant from the rosemary compliment the beverage with a refreshing and indulging sensation. Such a beautiful compliment to the beverage.

NEGRONI | IDR 130,000
Gin, Vermouth, Campari

From the look, I really love the glistening dark amber color from this drink. It was served in a whiskey glass with a rock and lemon. One thing to be noted is the shape of the ice. Yup, it is not cube, but it was round. For your information, round shape reduces water dilution caused by melting ice. That is why we can enjoy this drink zip by zip.

It taste like a christmas tree! Which is a very good thing. The dry and strong taste of gin was blend beautifully with a citrusy flavor. Really love the character of this drink with a sweet cheery aftertaste.

Mango, Lime, Sprite

For a nonalcoholic drinker, you can try this mocktail from Barong Bar. It has tropical refreshing and indulging taste. The sweet and indulging mango was complemented with the sour and refreshing lemon and sweet tickling sprite. Such a wonderful drink for quenching your thirst after a very long day.

I really love the masculine and intimacy atmosphere at Barong Bar. I can imagine that I sit there on the bar with my friends, talking about everything until we satisfied and recharged to face the upcoming days. Well, stay tune for another great hang out place at Fairmont Jakarta.

Have a great day and Godspeed!

 Opning hours: 17.00 - 01.00

Jl. Asia Afrika No.8
Gelora Bung Karno, Senayan, Kebayoran Baru
Daerah Khusus Ibukota Jakarta 10270, Indonesia

Telephone: (021) 29703333
Twitter: @fairmontjakarta
Instagram: @fairmontjakarta
Facebook: fairmont jakarta

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