Saturday Night Barbeque at Poolside Patra Jasa Bandung Hotel

4/30/2016 Soya Yanagawa 0 Comments

Every Saturday night, Patra Jasa Bandung Hotel held their barbecue party on their poolside bar. They magically transformed their poolside become a wonderful place to dine. The ambience look so romantic with the beautiful lighting and decorations.

Patra Jasa Bandung Hotel's pool is on the right from the parking area. All you have to do is just reserve their Saturday Night barbecue, and start indulge yourself with an all you can eat barbecue party at the poolside!

On Patra Jasa Bandung Hotel Saturday Night BBQ, you can choose to eat chicken, fish, squid, rib, beef, or shrimp. You just grab the plate, choose your meat, and asked the chef to grilled the meat. After a while, you can take your order and add some condiments, or sauce for your meat. They serve 3 kinds of sauce; Barbecue, black pepper and mushroom sauce.

I am a meat eaters. So ribs and beef will be my first choice to start my food journey. I really love the ribs. It taste delicious and tender. The meat itself was seasoned beautifully, but I really craving for barbecue sauce. So to add the sweet sour sauce really enliven the taste and the deliciousness of the meat.

At Saturday Night Barbecue, Patra Jasa Bandung Hotel serve you with an all you can eat buffet. You can find Mushroom soup, banana flambe, assorted fruits, and many others. But I really recommend you to try their grill goat that served along with the lontong (rice cake) and sweet soy sauce. It taste nice and delicious.

Another must try item is their Cuanki. If you already know about Batagor (Bakso Tahu Goreng - Fried tofu meatball) , cuanki is the soupy batagor without the peanut sauce. It consist a fried tofu, siomay, meatballs and fried dumpling that poured with stock. Usually to enjoy this dish, you can add some celery, fried shallot, sweet soy sauce. To enjoy this warm and wonderful dish in Bandung, is impeccable. Such a wonderful indulgent from Patra Jasa Bandung Hotel.

Overall, I really amazed with this wonderful experience. To have a romantic barbecue dinner at the poolside while enjoying the live band sing the top forty music.

Well, that is it! have a great day and Godspeed!

Saturday Night Barbecue at Poolside
Patra Jasa Bandung Hotel

Jl. Ir. H. Juanda No. 132, Bandung, Jawa Barat

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Dago Coffee Shop,

Dago Coffee Shop at Patra Jasa Bandung Hotel

4/28/2016 Soya Yanagawa 0 Comments

Dago Coffee Shop is the all day dining restaurant from Patra Jasa Bandung Hotel. This clean and modern restaurant located on the 3rd floor, right accross the meeting room. On the last post, I story-tells you about my weekend getaway at Patra Jasa Bandung Hotel. If you happened to miss my post, you can read it HERE.

On this occasion, I just want to inform you that Patra Jasa Bandung Hotel got the title from Indonesian World Records Museum to serve the most diverse Sundanese dishes on their hotel.

They also got the "Halal" certificate from MUI (Majelis Ulama Indonesia). For your information, it is quite rare to find a Halal hotel restaurant in Indonesia. So that is why Dago Coffee Shop at Patra Jasa Bandung Hotel is one of the rarest.

I really love the giant windows that surround this restaurant. For me, to have warm and bright natural light enlighten the room while I am enjoying my meal, it was a marvellous and splendid moment! I also adore their colourful and wonderful floral seats. It is enliven and makes this clean modern look restaurant more colourful. For those who love to smoke their cigarettes after their meal, you can choose to enjoy your meal on the open air porch. you can enjoy your meal while enjoying the fresh and cool air of Bandung.

Every Wednesday, everyone in Bandung must wearing their nationality atributes, including Patra Jasa Bandung Hotel employees. On that day, Dago Coffee Shop offers you the delicacies of Sundanese. You can explore the deliciousness of Sundanese dishes from snacks, appetisers, main dish, desserts and drinks.

Mie Kocok Bandung
Bandung Shaked Noodle

Mie Kocok is one of the typical hawker food in Bandung. The difference between Mie kocok and the other noodles is the broth. Usually, noodle use a chicken or beef diluted broth. But for Mie Kocok,  is often made from the bone and beef meat, and the broth is thicker than the usual.

Mie kocok is a noodle that served with bean sprout, tender and chewy kikil (cow's foot), celery and fried shallot. For me, a Mie kocok enthusiast, I really love the kikil. The beansprout also gives the crunchy texture for the dish and the homemade meatballs were so delicious. Such a must try item if you happened find this dish on their menu.

Sate Maranggi

Sate Maranggi was originally made from Purwakarta, West Java. It is a dish of seasoned, skewered and grilled goat's or cow's meat. What makes Sate Maranggi is different from the other? Well, Sate Maranggi was served without any sauce. On Sate Maranggi, the meat has been marinated with the seasoning like sweet soy sauce, ginger, coriander, galangal, turmeric and some vinegar to add some freshness into the meat.

Oh, I add more sweet soy sauce on the plate so it can add some sweetness into the lontong.

Nasi Tutug Oncom

This Tasikmalaya dishes was made from the mixtures of oncom and other seasoning. The main ingredient of this dish is rice. The rice was mixed with oncom, seasoning that was made from galangal, shallots, sugar, salt, garlic, and leeks.

For your information, oncom is a kind of processed soy similar to tempeh that usually used in West Javanese dishes.

nasi tutug from Patra Jasa Bandung Hotel was served along with empal (sometimes simply known just as empal or gepuk is an Indonesian sweet and spicy fried beef dish. This dish is commonly popular in Java island, but can trace its origin to Sundanese cuisine of West Java, Indonesia), Tempe and tahu bacem (tempeh & tofu), and stir-fried salted

Bakso Tahu

Bakso Tahu is one of the most famous Bandung typical dishes. it was made from fish meatballs and tofu, and served along with the peanut sauce, sweet soy sauce, and lime.

Above is some of the Sundanese menu that i have tried in Dago Coffee Shop. Indeed, they often change it with the other Sundanese dishes.

For me, Dago Coffee Shop at Patra Jasa Bandung Hotel, is a thirst quencher oasis for those who cravings for Sundanese delicacies. For special occasion, You can try their Sundanese delicacies for events or business meetings. They will give you the privilege to have this wonderful indulgent.

Well, that is it for today, have agreat day and Godspeed!

Dago Coffee Shop
at Patra Jasa Bandung Hotel

Jl. Ir. H. Juanda No. 132, Bandung, Jawa Barat

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Patra Jasa Bandung Hotel - Dago

4/27/2016 Soya Yanagawa 0 Comments

My recent vacation to Bandung was a weekend getaway at Patra Jasa Bandung Hotel. Located on Jl. Ir. H. Juanda or Dago area which is one of the iconic city, a strategic location within easy driving distance from many directions, this 3 star hotel concept is "your second home in Dago", not just as a place to sleep but also to spend your leisure time.

Here is a brief about Patra Jasa:

PT Patra Jasa was found on July,17 1975 firstly as an asset management company of PT PERTAMINA, the largest state oil and gas company in Indonesia. Now PT. Patra Jasa has grown in hospitality and property industry. We dedicate our exceptional services to the customer with our best values.

As a hospitality and property industry, PT Patra Jasa has entered the modern era by developing its business in hotels, residential and office tower as demands. 
Our success is driven by our people and their consistent focus on delivering result the right way by using our corporate values to give the stake holder the best services. 
We are executing with satisfaction and maximizing profit, applying innovation and learning continuously by capturing new opportunities for sustainable growth. 
As a company and individual, we take great pride in contributing to the communities where we live and work. We also care about the environmental and social responsibilities and are proud of the many ways in which our employees work to safeguard it. To meet the new challenge in global hospitality and industrial market, PT Patra Jasa is responding through a Transformation Program to all units and assets, and from management to employees as we pursue a long term vision and mission to become a company chosen by customers in hospitality and property industry. In the future, we would like to do IPO (Initial Public Offering) for PT Patra Jasa business growth. We realize that the world needs to put a smile on its face. That is why we are doing our best to present the best way for you to SMILE in your essential activities.

I still remember when I went there with my family. The facade and the appearance still lingers on my mind. But when I see the new Patra Jasa Bandung Hotel, it looks so different and stunning.

After their huge renovation in 2012, Patra Jasa Bandung Hotel is a contemporary-styled property with a collection of 85 stream-lined rooms and suites to anticipate the needs of today’s business and leisure traveller. Not only that, they also concern about the parking facility. Because Dago is one of the most favourite destination, the most common problem is the parking area. Most hotels in Dago area didn't have a proper parking area, but in Patra Jasa Bandung Hotel every room guest  is provided with one car parking space. It is the first hotel to provide these facilities, to solve the difficulty of parking in Dago area.

Patra Jasa Bandung Hotel also features a modern ballroom as well as 2 meeting rooms, swimming pool, all day dining restaurant and al fresco cafe. Such a wonderful place for pleasure or business.

You will be amazed with this 3 star lobby lounge hotel, it looks spacious, neat and pretentious. Really love the giant windows that welcomed the warm sun to enlighten the lounge.

Patra Jasa Bandung Hotel has a lot of nice spot to hang out and enjoy your vacation. They have lounge & Bar, The Terrace, Dago Coffee Shop, and Poolside Cafe. But the most pampering place is their swimming pool. You can swim and play on the pool, watch your kids playing on the kid's pool, or enjoying a whirlpool there.

At the poolside cafe, you can have a wonderful Saturday Night Barbecue. To read it more about this awesome enticement you can read my review HERE.

I went to my room and they generously gave me their wonderful premier room. The room was very spacious and comfortable, it was clean and has a nice scent. I really love the commodious sleeping area, it looks so grand and pleasing.

Designed as a relaxing home base for guests visiting Bandung for business or pleasure, the Premier Room is all about optimal comfort. It is an open-plan space that includes a sofa for taking things easy as well as a built-in desk to catch up on work-related emails. The decor has a refreshing earthy appeal that calms the senses at the end of each day. Bathing indulgence comes in the form of an all-in-one tub and shower facility. 

Oh, every room was accommodated with IDD Telephone, Refrigerator, Coffee & Tea making facility, TV Cable, Wi-Fi Internet Access, safety box, shower & bath tub, hair dryer and sofa.

The all dining restaurant in Patra Jasa Bandung Hotel was named as "Dago Coffee Shop". It was located on the third floor, and right across the meeting room. I went there for my breakfast.

It was spacious and really warm. They also provide an outdoor sitting area for smokers. It was quite nice and adequate. But the most wonderful thing is their diversity of their breakfast.

I find myself hard to decide what should I take it first. They have a wonderful assorted dishes that I want to try. On their breakfast menu, You can find egg station, dim sum, waffle, Nasi Kuning, Nasi Bogana, Sushi, Cereal, juices, Lontong kari, porridge, etc.

Almost everything that they served was delicious. Just like the nasi Bogana, it has a wonderful fragrant and delicious condiments. I happened taste their wonderful sambal krecek. Indeed, it was not very spicy, but taste delicious and addicting.

I always starts my day with a bowl of porridge. I am really happy when I saw that they served the chicken liver. I barely find this condiment in hotels. That is why I really happy to find something that really delicious for my porridge.

Another thing that you should know about Dago Coffee Shop at Patra Jasa Bandung Hotel, they have got the title from Indonesian World Records Museum to serve the most diverse Sundanese dishes on their hotel, and also got the "Halal" certificate from MUI (Majelis Ulama Indonesia). For further review, you can read it on my next post HERE

Every Sunday moring, start from 07.00 o'clock, you can find a weekly event named car free day along the Jl. Ir. H. Juanda. It was a wonderful time to put on your shoes and start walking or jogging.

Along the road, you will find a rhythmic gymnastics, food booths, health booths and many others. It was also a great opportunity to try Bandung's hawker foods and snacks. But do not be afraid, if you have other agenda, Patra Jasa bandung Hotel has alternate road to go outside. So you can still go to your destination place without stuck on the car free day event.

Patra Jasa Bandung Hotel also participate to the car free day by offering the guests to have a drink, breakfast and entertainment in the front of the hotel. They also held a cooking demo for the guests to try at home.

I really enjoy my staying at Patra Jasa Bandung Hotel. I really love their wonderful hospitality, ample parking lot, gorgeous room, and great facilities. One of the most wonderful hotel in Bandung by location.

Well, have a great day and Godspeed!

Patra Jasa Hotel - Bandung

Jl. Ir. H. Juanda No. 132, Bandung, Jawa Barat

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Babich Wine,

New Zealand Trade & Enterprise Event with Chef Jethro Vincent - The Dharmawangsa

4/22/2016 Soya Yanagawa 2 Comments

New Zealand is a long and narrow island country in the southwestern Pacific Ocean. Their cuisine has been described as Pacific Rim, drawing inspiration from Europe, Asia and Polynesia. And one thing for sure, their climate is ideal for fine wine growing, wineries and vineyards.

I have written a post for one of New Zealand's wine named Matua. You can read it HERE.

The New Zeland Trade & Enterprise event was held in Wine Cellar at The Dharmawangsa Hotel. The event is an interactive cooking demo with the Chef Jethro Vincent. For your information, Chef Jethro Vincent was born in Mount Maunganui, New Zealand. He started his culinary journey when he was 17 years old. After working in London, he came to Bali and trusted to lead Sisterfields kitchen and BO$$ MAN as executive chef. Chef Jethro Vincent is a firm believer in bringing back the classic art of culinary traditions, from home curing, smoking and pickling, to making his own cheese, butter and yogurt. The event was followed by wine pairing exclusive lunch featuring products and produce from New Zealand.

I really enjoy watching the cooking demo. Everything looks easy and fast. But actually, to make his wonderful dishes need time and attention. He showed us 4 of his dishes from the canape through dessert. The dishes are:

- Goat cheese beignet with manuka honey and rosemary
- Asian style beef tartar with quails egg yolk
- Confit Lamb Shoulder
- "Banoffee pie" caramelized Banana

Yup, He made it look so easy. But for your information, it needs a lot of preparation and attention to the details.

Here is something that you should know about New Zealand:
New Zealand is one of the great food providers of the world, particularly dairy, meat, fruit and seafood. 
New Zealand is the larger exporter of dairy products, controlling  40% of international trade. To Indonesia, New Zealand is the largest milk, cream and butter exporter. 
New Zealand's climate, fertile soil and relative isolation make it ideal for almost every kind of production - from sheep and cattle to cropping and horticulture. 
New Zealand is a global leader in lamb and deer meat exports. New Zealand meat has been found to have excellent level of good fatty acids and cholesterol and low level of intramuscular fat. New Zealand is the second largest exporter of frozen beef to Indonesia. 
New Zealand had laws that ensure animals, plants and seafood are reared in controlled and safe environments. Animals such as dairy cattle are raised in paddocks and feed on grass. In many other parts of the world, dairy cattle live in stalls and eat grain. 
New Zealand is the world leading producer of varietal sauvignon blanc, and marlborough is the world's largest region for this style.

On that special and exclusive lunch, we also pair Chef Jethro's dishes with New Zealand wines from Babich. Before we went to the review, here is a glimpse about Babich:

New Zealand Wines
from 1916

Who we are
We are New Zealand's most experienced, family owned wine producer.
Our long standing success is built on a history of passion, hard work, sustainability & innovation. 
What we do
From humble beginnings in 1916 – we’re a family owned business who have worked tirelessly and passionately over the years, learning all there is to know about making the best quality wine New Zealand has to offer - and taking it to the world. This wine has come from the very best and carefully selected wine growing land in New Zealand.
In pursuit of excellence, we leave no stone un-turned. Every decision we make - from the purchase of land to the labels on bottles, and everything in between – is in pursuit of being the best and most advanced in our field. We are non-compromising on quality, and are guided by our deeply engrained values and beliefs, to deliver excellence and value to our customer. 
Why we do it
Put simply, we love wine, it is our way of life. And, from a love of wine, along with a respect and connection to the land as a means for providing – Babich Wines was born. At just 20 years of age in 1916, Josip Babich made his first New Zealand wine - under the name Babich Brothers. With a legacy of solid farming practices in place and a desire to produce only the best quality of wine - created the foundations for what is Babich Wines today. Three generations of wine lovers, who all want to deliver to the consumer the best possible product, representing the best possible value, for every occasion.

Goat cheese beignet with manuka honey and rosemary

Beignet is a pastry that made from choux pastry. Beignets are commonly served with powdered sugar on top, but Chef Jethro's beignet served with the Manuka Honey and rosemary.

Truthfully, I am surprised with the bold and strong rosemary fragrant when I eat this beignet. More surprisingly, it is really elevate the deliciousness of the goat cheese. The Manuka Honey adds sweetness into the beignet. I thought it will overwhelming the dishes, but in fact, it really complementing the beignet. After I have finished my beignet, I have a great feeling that today's lunch is going to be marvellous.

Foie Gras and quince paste cigar with bread and butter ash &
Smoked mackerel parfait with nasturtium pod capers, leaf and tomato essence

While we watch Chef Jethro cooking, we were served another canape like Foie Gras and quince paste cigar with bread and butter ash & Smoked mackerel parfait with nasturtium pod capers, leaf and tomato essence. Both of them has a wonderful presentation. For the foie gras and quince paste cigar has a wonderful texture and taste. The foie gras was light and not overwhelming. And I really love the smoked mackerel parfait. It reminds me to cold chawan mushi. But I really love the broth! the acidity from the tomato and pickled nasturtium pod capers really mixed well and complementing the egg custard.

For the canape, they pair it with this refreshing Babich Marlborough Sauvignon Blanc 2015

Babich Marlborough Sauvignon Blanc 2015

This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. Clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough.

PH 3.2 grams per litre
RESIDUAL SUGAR 3.1 grams per litre
Acidity 6.6 grams per litre
Grapes from: All Marlborough
Variety: Sauvignon Blanc
Alcohol: 13%

Tasting Notes:
Typically pungent with grapefruit, lantana and blackcurrant.  The entry is sweet-fruited and juice with tropical fruits and blackcurrant.  Balance is fresh and lingering.

Asian style beef tartar with quails egg yolk
Candied chilli, coriander, and crispy kumera sweet potato

For the appetiser, chef Jethro shows us how to make the beef tartar. I really admire how he infuse the chili and use it for the mixture. he use kumara, a sweet potato to add some sweetness and texture on the dish. But not only that, he also surprise me by putting the powdered sugar on the top of the dish.

When you eat it, you will be greeted with an explosion of freshness in your mouth. I really smiled when i taste the sweet powdered sugar do its magic. It gives a sweet sensation to the dish, and complementing the tartar.

Babich Hawke's Bay Chardonnay 2014

Specially selected from our two estate-owned Hawke’s Bay vineyards, this un-oaked Chardonnay offers a creamy palate with melon and peach flavours (without the intrusion of oak) and a clean, dry finish.

PH 3.4 grams per litre
RESIDUAL SUGAR 3.1 grams per litre
Acidity 8.0 grams per litre
Grapes from: Hawke's Bay
Variety: Chardonnay
Alcohol: 13.5%

Tasting Notes:
Finely focused aroma of citrus and peach. Biscuit notes. Soft fruited entry, nectarine and toffee flavours. Good length.

Confit Lamb Shoulder
Caramelised onion Consommé with texture of pea, crouton, feta and blood vein sorrel

As we already know, confit comes from the French word confire which means literally "to preserve". It is a method of preservation that the dish was cooked slowly over a long period of time. The lamb was cooked slowly with cured sea salt, fennel seed, bayleaves, garlic and onion. It was served along with pile of edamame, green pea, sorrel, duck fat croutons, green pea panna cotta and brown onion Consommé.

The confit lamb looks so gorgeous and appetising. It has rich textures and fragrant. Really love the Consommé that neutralise the remnant of the lamb's odour and the sweet indulging panna cotta that enrich the flavour. Sweet and savoury tickles my palate to the fullest. Each and every ingredients on this plate really complementing each other.

Babich Marlborough Pinot Noir 2013

We were the first New Zealand company to win a Gold Medal for Pinot Noir back in the early 80's. From several vineyards positioned throughout Marlborough comes this smooth Pinot Noir displaying delicate spice, plum, cherry and earthy flavours.

PH 3.5 grams per litre
RESIDUAL SUGAR 0 grams per litre
Acidity 6.94 grams per litre
Grapes from: Marlborough
Variety: Pinot Noir
Alcohol: 13.5%

Tasting Notes:
Aromas of wild strawberry and cherry. Dark cedar notes with a hint of mint and dried herbs. Ripe, medium weight and good volume with fine tannins and spicy length - finishing with dark fruits and savoury cedar. 

"Banoffee pie" caramelized Banana
Vanilla chantilly cream, dulce de leche, fried pastry crumbs, and banana wafer

Really love the dish. But one thing that I really love the most is the banana parfait. Not because it has rum on it, but it really enliven the orchestra in my mouth. This crazy rich textures will indulge you to the fullest. Oh, if you curious with the name of this dessert, banoffee comes from the word banana and toffee. The dulce de leche has a very strong fragrant and taste and it really complete the dish. For me, this dessert taste wonderful, and I find myself very sad when I noticed that I already emptied the plate.

Babich Marlborough Pinot Gris

From several vineyards positioned throughout Marlborough comes this rich, full bodied Pinot Gris which is partially barrel fermented. It has stone-fruit and spice flavours with a soft finish – medium dry in style.

PH 3.51 grams per litre
RESIDUAL SUGAR 1.1 grams per litre
Acidity 5.9 grams per litre
Grapes from: Marlborough
Variety: Pinot Gris
Alcohol: 14%

Tasting Notes:
The sweet, lifted aroma of proving bread appeals on the nose along with pleasant notes of white stone fruit, with spice and citrus adding to this sensory delight. Sweet Danish pastry and spicy pear tart emerge out of the succulent and sweetly fruited palate. Generous mineral flavours compliment the rich and full weight. Ginger and lemon zest add a pleasing zing to the finish.

Whittaker's Dark Chocolate and Passion Fruit Tart

Seriously, I really admire Chef Jethro creativity. He creatively put something that has a very different taste into the dish and surprisingly it really works. Just like this chocolate tarts. He combined sweet, bitter, sour and savoury on this petit four. Yup, you can taste the salt when you eat this tart.

One thing that I have learned from Chef Jethro, if you put a contradictive taste on the dish, you can taste and more appreciate the original taste from the dish. Salute!

Overall, I really have a really good time at the New Zealand Trade & Enterprise event with Chef Jethro Vincent at The Dharmawangsa. Such a wonderful experience and memorable event.

Have a great day, Godspeed, and Kia Ora!

Wine Cellar
at The Dharmawangsa Jakarta

Jl. Brawijaya Raya No. 26, Kebayoran Baru, Jakarta
Tel: (62-21) 725 8181

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