Kitchenesia.com - Mention the word Glodok to any Jakartans and they might think taht you're going shopping.
Glodok is a district of economy boost, where enormous transactions take place.
It is also considered as the biggest Chinatown in the country, with local and Chinese cultures assimilate in every aspect.
The Chinatown attracts countless tourists, which is why eateries flourish here.
However, only few of them provide one particular experience most wanted by urban people: peacefulness.
To fulfill this need, Santika Premiere Hayam Wuruk promises serenity, and of course, tasty food.
It is named 22 Sky Lounge, a buffet restaurant-cum-bar where the most fundamental of eating experiences are tended to.
If by now you still haven't been able to guess where the name comes from, it is named after the restaurant location occupying the 22nd floor in this 27-storied four-star hotel.
22 Sky Lounge is a seemingly Santika’s redemption for its counterpart, Kicir-Kicir Restaurant.
You can’t find 22 Sky Longue's facilities in Kicir-Kicir restaurant, and vice versa, as if both restaurants complete each other.
It was firstly introduced as an executive longue for VIP guests only.
As the demand for bar-style restaurant rose, Santika Premiere management decided to make it open for public, including for non-staying guests.
Personally, I am a sensitive diner for which restaurant design does influence my judgment.
And, 22 Sky Lounge gives the relaxing ambience and wide ranges of dishes.
This is my kind of place.
This minimalistic bar-cum-restaurant is more social than “serene place”.
There are long diner tables for at least 20 people; bright-smiled stewards that always initiate conversation with guests; and live music for you jazz afficionados.
Being belly-led, however, I was easily distracted.
22 Sky Longue serves thoughtful, Indonesian-Western food fusion menu.
My lunch began with a new version of pepes ikan (grilled carp with banana leaf), complete with red rice, melinjo crackers, and spicy sambal.
It ended with chili slices and lettuce to make it more visually appealing.
I was bemused by the fact that the classic pepes is a kind of the signature of Santika Premiere, according to one of the stewards.
It turns out that Chef Freddy, executive chef of Santika Premiere Hayam Wuruk, interpretes fushion food through this dish by changing carp with salmon.
That’s why, it is named “Pepes Ikan Salmon”.
For years, I avoided pepes ikan.
I loved the succulent taste and prime meat of carp, but I was terrified of getting fish bones would heavily injure my tongue.
Pepes Ikan Salmon is an elevated take on local perennial dish, but with zero bones and less salt.
Even only in one bite, it has become my comfort food.
Another signature redintion by Chef Freddy is Nasi Goreng Kampung (Kampong Fried Rice), a huge plate of fried rice with various side dishes such as fried chicken, fried shrimp, and topped with sunny-side up egg.
Fried rice by local street vendors often have rough texture (which locals called “nasi pera”).
However, Chef Freddy’s interpretation of fried rice is more tender, while still faithful with the original taste.
I left 22 Sky Lounge full to the brim of deliciousness as I walked out like a pregnant penguin.
This little corner of Santika Premiere Hayam Wuruk won my heart and of course it won my stomach.
