Downtown Bistro : A Mashup Of Flavor

Asian, European, American or Italian, from main course to dessert, this new kid on the block made quite a statement on its opening night. Lining up on a timely manner was a series of signature dishes expected to stood out among the long list of equally interesting menus. Some of them really strike a chord in me personally, while some others are possibly variety pleasers. If I were to rerun that night in my own terms, here's how it would be, menu by menu.

Yeas, I'd like to start from dessert please. Hands down, the George Pie and Sticky Toffee Date Pudding was a winner. Possibly on par with my favorite at Cork & Screw. The layers of thinly sliced apple brings out the sweet and sour to the surface, while the crust on the bottom adds a complementary texture.

George Pie (40k)

Sticky Toffee Date Pudding (35k)

My choice of mains will go to either one of these three. Mushroom Soup which was a great warming palette opener, served at the right temperature, although it was a bit on the salty end for me. Otherwise, it was tasty. George Steak cooked at medium rare making it effortlessly edible, despite of the strong seasoning. At some point, it was more Joko dan George. If you know what I mean. And the last of the herd, would be New York Breakfast. This is definitely something I'd like to come back for. One huge plateful of poached eggs, fried bacon, tomato & shrooms. You shall not be disappointed especially with the way they cooked the eggs almost flawlessly.

Wild Mushroom Soup (29k)

New York Breakfast (82k)

The George Steak (175k)

And if I still have a few rooms for more, I would venture their Chinese inspired Orange Chicken and Italian inspired Escargot Linguine Pesto. The former I reckon was appetizing with the saucing. While the latter showed a pleasing pasta. Visually appealing and one flavorful spicy meal.

Escargot Linguine Pesto (57k)

Orange Chicken (45k)

I must say I'm intrigued by Downtown Bistro and what's more to come from this foodplace. Other than the food, I enjoyed the atmosphere it creates with the library tables. I can see myself typing on my Macbook, spending a workday here while listening to the jazzy tunes in the background. Ain't that lovely?

Love and flavors,

Fellexandro Ruby
Food Conversationalist & Photographer

Munch on my tweets @Wanderbites =)

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Downtown Bistro
The Landmark Centre
Jl. Jendral Sudirman No. 1
Ph: 52960064

www.downtownjkt.com

Sinou Kaffee Hausen : A First Timer Visit

Having traveled the streets of Panglima Polim for a few times, I couldn't help but noticing this food place just next to 7-Eleven and right across Convivium Deli. Something about the name attracts me, and even more when I step on the raw, vintage, industrial interior. Colorful in many sections, remain unfinished in some, and worn out in others. For me, it generates a 'feel' that brings out inspiration for creative work I've seen several photoshoots taken in this place and some more musical events held here. Good for a lazy Sunday with friends, even better if they separate the smoking and the non-smoking area. However, are the food in par with these eye-pleasing appearances? Let me take you through it.

I had for the appetizer, Butter Mushroom which was a hit for me. But then, so does anything deep fried and comes with mayo sauce. =p I'm easily pleased for this kind of stuff. It was a good match of texture, the breadcrumbs sealing the legit mushroom. Butter and sauce. A pleasing meal indeed.

Butter Mushroom (30k)

For the mains, I've heard a lot of buzz about Sinou Steak from fellow foodie and Twitter world. Upon confirmation from the waiter that they served the same steak from its sister restaurant, I had my choice on it right away. A quick ten minutes after, voila! Comes the so called Dad's Sirloin Wagyu Steak. Cooked at medium rare, just the way a foodie should preferred it. By 'should' I meant I have no problem having it in any other way, medium well, well done, I can still enjoy steak. But for this time, again I owe it to taste it the way it 'should' be.

Dad's Sirlon Wagyu Steak (98k)

On first bite, tender, juicy, flavorful. With the addition of their signature Sinou Sauce, it blends itself with extra creamy savory taste. A touch of elaboration from the usual mushroom sauce. Liked it!

Funny, that for a place that name itself 'coffee house' I didn't order any. And I don't see many having it. Maybe it was just not a proper time for coffee, or does it refer to something else? I guess I'll have a separate visit to have a take on their coffee.

In the mean time. As lucky as I was, I'd recommend the Butter Mushroom and the steak. I'd still look for second opinion though, right after I tasted the actual Sinou Steak.

So little time, so much to eat.

Cheers,


Fellexandro Ruby
Food Conversationalist & Photographer
http://fellexandroruby.carbonmade.com

Snack on my tweets @Wanderbites

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Sinou Kaffee Hausen
Jl. Panglima Polim V No. 26, Kebayoran Baru, Jaksel
(+6221) 7258568 – 081999393556
Twitter: @sinou_kaffee

Nannini Jakarta : Rejuvenated

It is quite an achievement of its own for a restaurant to prevail more than a decade in Jakarta, and not just barely existing, but also continually adds color to the industry. As such is Nannini, established in 1995, and much known for its former name, Alesandro Nannini. At the moment the brand is being refreshed along with the addition of the new branch in Plaza Indonesia.

I had the opportunity to experience first hand what the fuzz is all about last week. Goorme, one of the leading culinary portal in Indonesia, prepared a tasting dinner, gathering almost all of the prominent food bloggers in Jakarta. I arrived with my default expectancy, that is full curiosity and a ready belly. Let me take you through it.

Beetle Juice (Orange, Pineapple. Kiwi, and Passion Fruit) 35k

A glassful of Beetle Juice welcomed me as I was taken to my seat. Loved the proper table arrangement, and the details right to the ribboned menu. As the name suggested, it was a clean refreshing fruity mix of Orange, Pineapple, Kiwi and Passion Fruit. A good thirst quencher and exactly what I needed to warm up my appetite.

While waiting for the appetizer, I took a short stroll of the surrounding to see the furnished design. I guess many foodplace nowadays are going for the similar approach, different in details but feels the same, wood panels, basic earthy colors, and unusual lights as eyecandy. The interesting feature for me was the high ceiling that gives a breathable sense of space.

As we waited further, Fitrah Bya, the operational manager gave a demo of his skillful hands mixing drinks and cocktails. Was interesting to watch, but as I'm not too fond into cocktails, I didn't give it a try.

Fitrah Bya, Mixing Cocktails w/ Fire

A little while after, we were presented with the first meal of the night, Wild Mushroom Soup. On a first bite, it was delish! I find the garlic bread is a good complement to the soup. The mushroom debris also added a good feature on the texture. Creamy and flavorful. A great meal for an opening.

Wild Mushroom Soup 50k (A medley of wild mushroom drizzled w/ truffle oil)

Up next was a trio of Nannini's signature Salmon, Striploin, and Cordon Bleu. Out of the three, if I have to score out the most likeable, it would be the Salmon. I might be biased as I favor fish over others. I liked the grill and the fresh fish, although the sauce was contradictory for my palate. The next would be Striploin and then Cordon Bleu being the last. As I tried the Striploin, I couldn't help but noticing that it was a bit cold on the plate. A little warmth could really help to elevate the taste. Steak lovers would agree with me. However, the saucing was delightful. In my opinion, it might help if they did not force themselves to have three main courses on a same plate. The outcome was obvious, we waited two hours for them to come out. Not to mention, the small portion that has to be shared for two. It's better to have one coming after another as it would be served at its best timing.

Fortunately, I had filled up my belly an hour before with Oh La La's Red Velvet. That piece of cake saved me from madness (seriously, you don't want to see me hungry!). So, as it turned out, I enjoyed the waiting with my dinner mate, Daniel Kauranny and Harry Soetardjo. From coffee processing, to photography, to a debate about wine and the questionable marketing behind, we talked and talked. I really enjoyed the company, thanks to you two.

Nannini Salmon 85k (Grilled fresh norwegian salmon w/ mesclun salad, balsamic dressing)

Nannini Striploin (Grilled striploin served w/ creamy champignon sauce & mashed potato)

Nannini Cordon Bleu 75k (Chicken breast stuffed w/ smoked beef, cheese, red wine gravy)

In between conversation, we had these two drinks: Pineapple Cinnamon Roshka (a mix of vodka, pine, lime wedge, and cinnamon) & Sangria (brandy, mix fruits and red wine). I haven't had any encounter with these two before, so I don't have a yardstick to benchmark with. I do remember noting down the roshka was sweet with a bitter end. Light cinnamon so it does not really annoy me who dislike cinnamon. The sangria was stronger on the liquor, it almost wipe out the flavor of the fruits. I liked the earlier than the latter.

Pineapple Cinnamon Roshka 80k (Vodka, Pineapple Liquor, Lime Wedge, Mix Sugar)

Sangria 125k (Brandy, Mix Fruits, Red Wine)

To close the dinner, we had Nannini Tiramisu, or in their best description: "Mascarpone mousse covered sponge cake drenched in Kahlua and Baileys." I liked it, the soft moist texture and the tasty mouse. It was an enjoyable dessert and a sweet closing, although my favorite is still the one made by a friend of mine.

Nannini Tiramisu 65k (Mascarpone mousse covered spongecake in Kahlua & Baileys)

And that was it. I hope I did a complete write up of what we had. Curiosity killed. And I went home with a happier belly. Thanks again to Nannini & Goorme for having us. I'd like to come back soon to have the 'full version' of your main courses. In the mean time, I wish you all the best with the new rejuvenated Nannini.

Cheers,


Fellexandro Ruby
Food Conversationalist & Photographer

Snack on my tweets @wanderbites and instagram @captainruby

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NANNINI
Plaza Indonesia 2nd Floor, Unit L2, No. T. 111
P: (021) 2992 3650
T: @nanninijakarta
www.nanninijakarta.com

Now Cooking - Hartwood Bandung

Humongous neon light, crowds of stylish looking yuppies in their prime, breeze of air contained with smoke of cigars, low lights, tight seating, continuous conversations and sudden burst of laughs in the background.

This is Hartwood.

As a brand new establishment in Bandung, Hartwood looks to appeal against the typical Bandung foodplace, probably segmented to the middle upper manhattan people especially looking at its pricing. Does it serve a previously uncharted market? I'd like to believe so.

Take a look at this Braised Short Ribs, claimed as one of the chef's specialty. Too bad, on my visit, it was not up to par with its price tag (110k). I admit the meat was well cooked. Soft, tender, well seasoned and the likes. Somehow reminds me of the dinner I had at Otel Lobby. However, on my third bite, as I began to incorporate my other senses, in this case, my nose, I found a rather distasteful smell which kinda ruin the whole thing. Not to mention the cold pieces of broccoli that serve more as a decor rather than a compliment to the whole meal.

Braised Short Ribs (110k)

Tenderloin Steak (58k)

Determined to find the best menu to represent Hartwood, we decided to have Tenderloin Steak as second main course, but I guess luck is not on our side that night. Although the steak was prepared in good manner, it was not particularly special to my liking.

Being only on their second month of opening, I suppose these things are expected. Tolerance are extended. A little inconsistency within limit is arguable. If fate allows I might like to venture this place once more and hopefully find the one thing that make Hartwood stood out among the rest, other than its fancy-cozy interior.

In comparison with the many clueless new foodplace in PIK with little sense of direction in taste, I hope they could prove themselves soon. At the mean time for me its not more than a place to see and be seen. I'd go anywhere next door to please my appetite.

Cheers,


Fellexandro Ruby
Food Conversationalist & Photographer

Munch on my tweets @Wanderbites, snack on my instagram @Captainruby. ;)


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Hartwood - Gourment  & Grind
Jl. Cimanuk 12, Bandung
Ph: +62224240655
Twitter: @Hartwood_

Now Cooking - Otel Lobby

Ever felt that tension, that inexplicable urge to share when you had something good? I did, with Otel Lobby. Despite of the ever-increasing number of food place (and invitations =p) in Jakarta, it has become quite a rare occasion to be in the exact excitement and joyfulness as I had last Monday.

What strike my attention at first was the architecture and the neon lights. Placed strategically in the heart of Epicentrum Kuningan, it stood out with it's industrial facade, and of course the black painted wall. I mean, Black is daring and it made a beautiful contrast with the neighboring buildings and blue after-sunset sky.

Interior wise, it tries to resemble the feel of a hotel lobby with a classic touch. Sofas, grand chandelier, huge front desk counter, and an old monochromatic movie playing on the background. I can already imagine having an intimate dinner here. This spot right next to the window is simply wonderful to serve that purpose and that's exactly where we were seated.

Among us were the hosts, Erza S.T who kindly invited us here, Ve Handojo, which is a dedicated missionary of Otel Lobby (they even have a drink named after him),  and Maya Aldy, the Head Chef and co-owner of Otel Lobby.

To start the dinner, a selection of cocktail were presented. These are the two that I enjoyed the most. They are like water and fire. They contradicts each other in an interesting way, and good to drink in turns. On the fruity end was Uva Bella (gin, green grapes, elderflower, lemon, orange bitters)  and on the spicy end was Burning Mandarin (mandarin, vodka, hot chili, lemon, orange, cranberry). 

 With a note of alcohol on our tongues, the chatty version of us uncovers. One interesting conversation was when Chef Maya tells the story behind Otel Lobby. I always love stories. Your 'why' is your strongest ammunition. "We cook what we like" says Chef Maya in a humble un-condescending way. And they use what the nature can produce at best in their season. This is a challenge to stay creative with the menu, and us, patrons are the ones that benefit the most. We will always get something new every once in a while. In addition to that, almost everything in their menu was self made, right to the ice cream cone that we had as our desserts. They even grow their own rosemary which is used also as decor. Ain't that something?

As the night rolls on, Chef Raj came over and presented us with the first menu, Tuna Crudo with Beets, Balsamic reduction and Fried Shallots. A little Italian touch with the crudo (raw fish), interesting clash of texture with the beets and fried shallots. I liked that the fried shallots is included as it adds a local taste to the meal.

Coming up second was Wagyu Springroll with Cheese and Duck Bun. I really enjoyed this and had to hold back my appetite. I know I could easily finished the whole bucket by myself. Its everything you look for in a spring roll, crunchy exterior, well cooked and well seasoned beef stuffing. Although, I'd like the cheese to be a bit cheesier. Now that's a weird sentence, but you get what I mean. 

Somewhere along this point, Ve was reminded that a special drink was made for him by the chief Mixologist, Ben. And there goes another round of alcohol for a happy belly and mind. We had Baldy Ve, Rum-a-Sutra, and Mai-Thai. Each with its own unique blend. Didn't took photo for these, but you curious-cats can check out my friends blog, Imel Budiman and Jenzcorner for more captures.

Heading on to the main course, Chef Raj came back again and had a plate of Squid Ink Malfatti with Shrimp, Chili & Squid Ink Tempura for each one of us. I find this as my favorite of the night. A wonderful play of texture. Al dente pasta, not so easy on your teeth, unlike our usual (Indonesian version) of al dente. Liked the balanced tension of sweet and savory on my tastebuds.

By this hour, I suppose the alcohol has already kicked in and as the conversation gets crowder, so does the patrons. I recall most of the tables were seated with people coming in groups, having a good time and good laugh just like we were having. In the midst of this, another main courses was served and it started to get really exciting, because it wasn't on the menu, and specially cooked for that night's dinner. Meet Red Snapper with Three Ways Corn and Orange Marmalade Sauce. The fish was everything a foodie could wish for. Perfectly cooked, crips exterior, with juicy and moist interior. The play of corn and orange sauce brought enthusiasm on the plate and most importantly not pretentious. I mean, it's corn man. Made in three ways. You don't need expensive, exotic, weirdly named ingredients. The chef is showing off himself. If Soekarno can say "Give me three youth, and I'll rock the world", then Chef Raj is saying "Give me corn. Yes, plain simple corn and I'll astound your palate".

Also meet Braised Shortribs with Homemade Kimchi, Oyster Tempura and Rice Crispies. It was one adventurous plate. I mean, have you ever imagine having all those ingredients in one plate? I haven't, and it turns out great. Very tender shortribs, you don't need the knife to tear 'em off the bones. What I enjoyed the most was getting the different textures - rice crispies, tempura, and poached eggs - mixed on the tongue.

By the end of the dinner, I was so full with a happy belly. I even had three ice cream for the desserts. You can feel the home-made sorbet and ice cream taste so amazingly different from the casual ones. Three flavors that you have to try, Pineapple, Jackfruit, and Strawberry.

I couldn't believe I wrote this long for one dinner. There, you see the excitement I was telling you at the start. I guess it shows. =) I hope this gets pass on to you and your friends as well. And I hope Otel Lobby stay true to its story, keep the service well as they enlarge. I'll definitely come back for more.


Seriously missing all the food already,


Fellexandro Ruby
Food Conversationalist & Photographer


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Otel Lobby
The Annex Building of Bakrie Tower
Jl. Epicentrum Tengah, Kuningan
Jakarta Selatan
Ph: 021-299-41324
Twitter: @OtelLobby