Manado's signature dish, according to Chef Heri, is suitable for breakfast. He further adds that it is also nutritious as it contains 70% tubers and the remaining rest is vegetables like basil leaves, kale leaves, pumpkins and sweet corn.
Its aromatic merit is simply relaxing and calming. Chef Heri suggests me to eat it along with Sailendra's signature sambel, that of Sambal Koja. He can't be more correct, Koja's unique spicy taste juxtapose well with Bubur Manado. Tofu as additional side dish won't go wrong with it.
Refined Dadar Gulung Cake, Preserved Authentic Taste
I’m still in awe with its enticing presentation; I wouldn’t have guessed the cake was the major turnover of Dadar Gulung (Sweet Coconut Pancake). It is totally detached from its street food low-key profile.
It has layered partition with pandan and shredded sweet coconut fillings in it, make in dense. To some extent, it gives the experience of munching a real cake. The sweet taste is not over the top either, the combination is carefully thought out, I can tell.
To accentuate its aromatic and aesthetic merits, it uses fruit trappings like mulberry and mint leaves. It is pleasing both to my eyes and my gustatory; it quite significantly exceeds my expectation in those two aspects.
Their effort in refining dadar gulung image is a landslide success in its entirety; while the authentic taste of Dadar Gulung is well-preserved. All things considered, out of all the dishes, this is by far my favorite along with Bubur Manado.
By and large, I choose Bubur Manado and Dadar Gulung combined as my two-course meal preference, out of the menus offered. They simply got the best of both worlds based on gastronomic merits: enchanting presentation and luscious taste.
I would love to recommend Sailendra Restaurant of JW Marriott Jakarta for those culinary curios who want to experience Indonesia signature cuisines in an ambience of utmost luxury. As such, it deserves 8.5 out of 10. It is so winning with its local cuisines exploration.
