1. Why did you decide to become a chef?
Never in my life did I think that I would work as a chef. Never. After completing high school, I took Sipenmaru (Indonesia’s SAT) twice, and I failed in both tests. Then I found an announcement about an admission in a culinary school in Medan. I was like “why don’t I try it?”
It turned out my failure on tests was my milestone in life. At first, I wanted to study something that was preferable in the job market because I have seven siblings. It would be problematic if I were being jobless too long.
But my parents supported me to enter culinary school. And my career as a chef was possible because of them.
2. What is your favorite traditional food?
I love babi panggang Karo (Karo roasted pork, especially when it is poured with andaliman (torch ginger) sambal. Just imagining it makes me drool (laugh).
3. Why do restaurants in Mercure Hotel Jakarta Kota highlight Chinese food? Is there any story behind it?
Well, it’s a long story. There was a hotel named Wisata Djaja occupying this building before Mercure. Chiao Tung restaurant was established under this hotel. Chiao Tung was the first Dim sum restaurant in Jakarta, and it is legendary for that reason.
Mercure Jakarta tries to reminisce the glory of Chiao Tung in the past by reviving it in the hotel. Our Dim sum recipe is based on Chiao Tung’s recipe in the past.
