Eat at your own risk
Embracing De’Kafe’s traditional roots, the executive chef also introduces Iga Bakar Maranggi. You can feel Chef Feisal Rachman’s take on local cuisine here: classic yet eccentric. It is more like a local-fare fusion – think two traditional foods fuse, creating a new food that is modern while still going local.
At about 300gr weight, Iga Bakar Maranggi provides the barbecued beef rib-eye that is slightly adhered to the bone, yet soft texture-wise. It is then drizzled with thick Maranggi sauce, a satay seasoning from Purwakarta. The combination creates a pleasantly smoky flavor, with a nice hint of sweetness and savory.
“Iga Bakar Maranggi is one of many main courses I created for Mercure Jakarta Cikini,” said Chef Feisal Rachman.
To add a flavor twist, Iga Bakar Maranggi is optionally complemented with sambal gacor. It is seasoned with aromatic ginger, shallots, red chili, and cooking oil – exuding spiciness and aromatic fragrance at the same time. You can only find sambal gacor in De’Kafe of Mercure Jakarta Cikini.
“The name (sambal gacor) is inspired by the hot sensation that it makes your lips swollen,” said Feisal.
You may have heard dietary advice to stay off spicy food consumption during Ramadan. But with an irresistible combination of iga bakar Maranggi and sambal gacor, perhaps the potential risk is worth the experience.
Mercure Jakarta Cikini. Jalan Cikini Raya No. 66, Jakarta 10330.
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