Kitchenesia visited Indonesia's one of top notch all-day dining restaurants Asia Restaurant of The Ritz Calton Jakarta, Mega Kuningan.
Kitchenesia.com - From the outward view, Asia Restaurant is such a call out, it doesn’t beg for attention but we couldn’t help to take a momentary glance before effortlessly drawn to its ravishing luxury.
Sanctuarized inside The Ritz-Calton Jakarta, Mega Kuningan, Asia Restaurant comes into existence as one of the most celebrated high-altitude all-day dining restaurant in Jakarta, if not in Indonesia.
I can’t grumble about the interior as it matches its class as one of top notch restaurants among 5 star hotels. A sense of exclusivity puts forth for the total glow of it; with opulent buffet and a la carte menus ready to make jolt.
As I began my inch of traces and exposure towards its utmost elegance, in an orderly manner, my eyes made a shot on seemingly alfresco, though indoor, kitchen with Chef in display showcasing their cooking expertise.
Its class somewhat is intensified with the dominant brown color and air of subtly nature-induced that fused in luxury. The ambience is indescribably posh.
The restaurant itself features Asia prominent cuisines at large for instances Indonesian, Western, Japanese, Chinese, Indian and international cuisines. It is a blending of equal spoiling of all senses.
Lavishing Wrapping of Three Indonesian Cuisines in “7 Stellar Dishes”
I’m more than thrilled to taste its cautiously curated Indonesian dishes that fall under their renowned concept of “7 Stellar Dishes”. Out of seven dishes around Asia, three out of them are Indonesia’s; after it got an approval from the Executive Chef, Rudolph Blattler.
Kitchenesia was exclusively given an opportunity to try out all three of them. If I were to wrap up my two cents, before going further into commentary on each dish, in entirety, it is straight shooting delicate; though not excessively preeminent.
Beyond Pleasant Looking, Intact with Nutty Taste of Beef Rawon
The food mushroomed in Surabaya of East Java before it started venturing all over the nation; and eventually succeed in its outward expansion, locally and internationally.
According to Chef Herry, he chose the food due to its bold soup that got it approval from the Executive Chef. It looks appealing indeed; the presentation is modernized with European-infused style. It doesn’t go wrong, nonetheless.
Enchanting platting is beside the point, because it means nothing without taste to balance it out. Fortunately, it is beyond mere platting, the taste doesn’t betray my expectation, though not exceed it.
It keeps intact, if not solidified Beef Soup authentic nutty taste from ‘keluak’, that gives the soup its black color. I won’t question if this dish is then favored.
Decently Delicate with Detailed Presentation of Nasi Uduk
This most-celebrated rice dish from Betawi is proceed in cohort with coconut milk. The challenge is to one up on its street food attachment to the level of 5 star hotel.
The food serves with complete condiments, consist of bihun goreng (fried vermicelli), dengdeng sapi (beef dendeng jerky), pindang egg, spicy fried chicken and jengkol balado (dog fruit balado). They want to stay true to the food very nature from its feature to taste, with upgraded taste and presentation.
Though less appealing than the rest in terms of presentation, the taste is appropriate. It is delicate still without the need to question it further, but nothing especially lingered. It is somewhat pale in comparison to others.
I would love to see more sophisticated platting, in an Indonesian way. By far, this is the only dish that goes slightly below my expectation.
Aesthetically Crafted, The “Cendol” Cake, Major Transformation, Maintained Delicacy
My head frown in wonder what it would look and taste Iced Cendol in completely different form, though I don’t object the notion of bringing it in transformation into cake, if anything greatly elated.
Chef Herry told me firsthand, it keeps its original cendol flavor and also ingredients, those of green rice flour jelly, coconut milk and Javanese brown sugar. Only it has undergone total transformation from its initial liquid form.
Ever since its first appearance in the all-new Asia Restaurant in 2017, this most-acclaimed dessert of Central Java becomes the signature cake of the restaurant. For that reason alone, it is only to be expected to have it listed on “7 Stellar Dishes”.
I may sound bias because first and foremost I’m into cake above others, but I don’t get less impressed after all, even after I have tried it out. I need to gather the guts to start eating it, because it feels like hurting a fly, for its aesthetically pleasing presentation itself.
One bite goes on yet another, its smooth, somewhat slurpy, texture is in perfect cahoots with its luscious taste of coconut mousse, pandan sponge and palm sugar jelly topping.
Rather than in resemblance to its original form, it has its own remark, it is pure class. I especially adore the pandan kaya filling. It is a brilliant transformation indeed! I would recommend this out of the other two.
Altogether, though already well-rounded, I believe Asia Restaurant could have offered more. As such, I would love to see the restaurant explores more of its potentials especially Indonesia cuisines. It is well-deserving of 7.5 out of 10 for its overall blending of culinary showcase with strong touch of affluence ambience.
