Fairmont Jakarta featured guest chef chef, Akshay Bhardwaj from Michelin-starred Junoon restaurant, New York’s only Indian restaurant that has earned a coveted Michelin star recognition eight years in a row. Chef Akshay presented some of his award-winning dishes in an exclusive four-hands dinner at VIEW Restaurant between 10 and 12 May 2018, and during the Sunday brunch at Spectrum restaurant on 13 May 2018.
Junoon, which means “passion” in Hindi, delivers on the promise of its name with an authentic, yet elegant and modern take on Indian cuisine. The menu offers a wide-ranging examination of Indian cuisine based on the cooking techniques from different region and states in India, using only high quality sustainable ingredients including different kind of spices to create remarkable dishes.
Chef Akshay started his culinary career as an intern in the kitchen of Junoon and worked his way up to lead the line chef and Tournant. Following a stint at Junoon Dubai, he returned to Junoon in New York to become Junior Sous Chef and eventually Sous Chef. Along the way, he learnt French, Italian and even Japanese techniques working under various chefs, which he applies at Junoon to help push the boundaries of Indian cuisine.
During his visit to Fairmont Jakarta, Chef Akshay teamed up with the talented chef of VIEW restaurant, Hans Christian for a creative and collaborative four-hand dinner presenting the flavours of modern Indian cuisine elevated onto a whole new level.
Fairmont Jakarta flew in guest chefs and mixologist from its iconic sister hotel, The Savoy, London to host a series of British-themed events titled “When Jakarta Meets London – Bringing The Heritage of The Savoy to the City” from 24 to 27 August 2017.
When Jakarta Meets London’ featured five key events, from afternoon tea in Peacock Lounge, party in K22 Bar, bar takeover in Barong Bar, gastronomic experience in VIEW Restaurant & Bar, and Sunday brunch in Spectrum.
One of the highlights is the exclusive gourmet dinner experience that washeld at VIEW Restaurant & Bar on 26-27 August 2017, where the Executive Sous Chef Francisco Hernandez from The Savoy, London presented an exquisite 5-course British-themed dinner with wine pairing.
Chef Francisco Hernandez is originally from Santiago, Chile, where he completed his early education, English school and culinary studies. He has gained years of experience working at major hotels and restaurants in Sweden and Italy. Before joining The Savoy, he has worked with a number or top five-star hotels in London and specializing in modern British-European cuisine.
On this special occasion, Chef Francisco also collaborated with VIEW’s own Chef de Cuisine Hans Christian who is passionate in conveying a progressive take on food the he grew up with by merging European technique, and modern presentation.
To begin the experience, guest delighted in the Caramelized Golden Cross Goat Cheese with Marinated Beetroot and Pickled Mustard Seed, before continuing to the starter menu, Scallop on Barley Nettle and Parsley Porridge, Basil Oil, Caramelized Onion Reduction and Citrus Flakes.
As the main course, guests have the option of the famous Traditional Beef Wellington or Pan-seared Halibut with Lemon Sole Fritter.
In between main course and dessert, guests were treated with Pimm’s Iced Granite with English Strawberry Dice and Orange Gel. To add the sweet note at the end of the dinner, guests enjoyed the iconic Peach Melba Legacy, with Vanilla Foam, Fresh Raspberries and English Sweet Wine as well as Poached Peaches and Vanilla Ice Cream.
Before leaving, there was the closing petit fours of Dark Chocolate Cup with Caramelized Whisky Cream.
The special gourmet dinner also marked the presence of the British Ambassador to Indonesia, Mr. Moazzam Malik.
The Savoy, a Fairmont-managed five star hotel, is one of the most celebrated of London landmarks, proudly standing on the Northbank of the River Thames. The hotel’s 267 luxury rooms and suites afford breath-taking views across the River Thames, and of iconic London landmarks. Fine dining has always been an integral part of The Savoy, including Gordon Ramsay’s Savoy Grill that presents a British Grill menu with a French touch. For cocktail connoisseurs, The Savoy boasts the award-winning Beaufort Bar, renowned for pushing the boundaries of mixology; and the legendary American Bar, the oldest surviving cocktail bar in London.
VIEW Restaurant & Bar at Fairmont Jakarta presented another unique dining experience through collaboration between its Chef de Cuisine Hans Christian and Head Bartender Joko Natanael, in a special set menu titled Terroir Cocktail Pairing Dinner.
Terroir is a term originally used as a set characteristic of soil, climate, tradition and terrain as an environmental factors that affect a wine. In today’s world, the term ‘terroir’ is used for a wider meaning. For this culinary event, the term ‘terroir’ refers to a specific place, culture and history of a dish where each of the seven courses menu and the cocktail pairing may highlight different ingredients from different regions and its story.
Guided with the story-telling menu, Terroir dinner is a discovery of history and culture through from a specific time and place, interpreted in modern dishes. It is a culinary journey as every dish will have its own story.
The first dish is titled as Strait of Lombok, serving a mix of Lombok Abalone, Blue Swimmer Crab, Smoked Mahi-Mahi Consomme, and Seabeans. The underrated deep sea of Lombok has not got its light enough with its produce and sources of seafood. The first dish is paired with Sparkle of South East Asia cocktail, a mix of kecombrang (torch ginger) infused gin, with homemade calamansi soda.
The second dish is Nikkei, Over A Decade, serving Tiradito of Hamachi, Passion Fruit Leche de Tirgre and Piquillo Pepper. In 1889, thousands of Japanese workers immigrated to Peru with a promise of a job. Many chose to stay and had families there, resulting in a huge growth of Japanese population in Peru. This gave a significant cultural impact on the country, which resulting in the birth of Nikkei cuisine; a Japanese Peruvian fusion food that has its roots lies in the significance of both their tradition give to fresh fish. The dish is paired with Lemongrass Candy cocktail.
The third dish is Plateau of La Mancha, serving Manchego Cheese Fondue with Walnuts and Grapes. Manchego cheese always has been a valuable heritage for the people of La Mancha. This course is served as a symbol of La Mancha’s pride. The cheese dish is paired with Martini of Jerez, a mix of gin, sherry, homemade thyme syrup and orange bitter.
The fourth dish is Paris 1865, of Organic ‘Ulu’ Chicken, Lou Fassum Apricot with Supreme Sauce. The dish is inspired by a story during a climacteric moment in 1865, when Escoffier, the fathers of culinary, first entered the kitchen as a cook in Paris. One of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized hierarchy discipline to his kitchens, or known as kitchen brigade system; which have been adopted by chefs not only in France but also throughout the world. The dish is paired with Apricot Rouge cocktail.
The fifth dish is Tribute To Umami. In the late-1800s, chef Auguste Escoffier, who opened restaurants in Paris and London, created meals that combined umami with flavors of salty, sour, sweet and bitter tastes altogether. It is paired with VIEW Boulevardier cocktail.
The first dessert, or the sixth dish, is Opening Of The Horizon, a serving of Namoura, Honey, Milk, Hibiscus. The name is drawn from a name of ancient Egypt’s festival, a day sacred to the dual lion God Aker. Honey was sacred to the sun. The Egyptian believed honey was the tears of the sun because the way honeycombs drip honey when exposed to midday heat of the sun. This dessert is paired with Sugar Cane Coffee cocktail.
The last course is An Offering For Apicius, which basically Hot Chocolate Enriched with Truffle. The name is inspired by the three Romans famous for their taste of good living. Marcus Gavius Apicius is a Roman Gourmet, born in AD 25 (year 778), who is reputed for his extravagance and expensive tastes. He spent all of his fortune on sumptuous banquets until the day when, realizing he was running out of wealth, he decided to poison himself rather to turn to a more modest way of living.
Founded in October 1998, Bodegas Altanza aims to create higher quality, livelier Rioja wines which are accessible to everybody. The red wines are produced mainly in French oak barrels using the best quality Tempranillo grapes of Rioja – a renowned wine region in Spain – coupled with vertical pressing method and ageing process. In consequence, Bodegas Altanza has received multiple international awards including Concours International de Lyon, Mundus Vini, Tempranillos al Mundo, Berliner al Mundo and more, for its high quality Roija Wines.
In this occasion, Mr. Sherwin Lao, Southeast Asia & Oceania Manager of Bodegas Altanza introducedsix of the best vintages including Dominio de Heredia 2013, Lealtanza Blanco 2014, Capitoso 2013, Lealtanza Crianza 2012, Lealtanza Reserva 2010, Lealtanza Gran Reserva 2018.
These wines were paired with an exquisite dishes crafted by VIEW’s talented culinary team under the direction of Chef de Cuisine, Hans Christian. He presented a five-course Spanish-inspired set menu, where each dish was paired based on the uniqueness and flavors of each wine.
The menu started with Hamachi ceviche with leche de tigre & smoked tomato, followed by Charred octopus with refrito de ajo, jamon & salsa de tinta; Iberico pork belly salad with black olive and Manchego transparency; Beef striploin with patatas bravas gratin, red onion marmalade and salsa verde; to the sweet note of Tres leche cake with dulce de leche & mix berries as dessert.
VIEW is known for its contemporary cuisine that features sophisticated interpretation of modern European cuisine with Asian influences using the best locally produced. The dishes are emphasized with creative twist including interesting textures, authentic aromas and beautiful visual presentation. At VIEW, guests can enjoy a memorable dinner surrounded by breathtaking views of Jakarta skyline from 22 floors above the city.
VIEW introduces its new range of exquisite menu for the very first time, showcasing masterfully crafted and modern European cuisine with Asian influences.
The new menu takes a fresh take on unique dining that combines the best of locally sourced ingredients, cutting edge cooking technique and state-of-the-art presentation. Guests can delight in quintessential flavors from selections of a la carte options of Partial View (appetizers), Full View (main course), Sweet View (desserts), or let the Chef surprise you with the Chef’s Point Of View that presents a set of chef’s degustation tasting set menu, available in 5-course and 7-course choices, with wine pairing package available.
Some of the signature items are Gift from the Sea (tuna tartar wrapped in dried served on a hand-shaped plate) as amuse bouche, Vegetable Various Ways that serves ever-changing composition of local and seasonal vegetables for appetizer, Beef Short Ribs with Indonesian touch (with heritage rice, kafir lime foam, kecap manis, and garden flowers) for the main course and A Walk in the Forest (with 84% Aceh chocolate stones, crème bavaroise, braised Amarena cherry, and pistachio moss) for dessert.
VIEW is also home for a wide range of ‘Culinary Cocktails’, using house-made infusions, muddled fruits, infused syrups, earthy spices and herbs. Some of the must-try’s are the Kecombrang Sour (gin, torch ginger and lemon), and Pandantini (martini with pandan infused flavors), Purple Gimlet (butterfly pea flower infused gin and lime juice).
Attending the launch evening was Jakarta’s key socialites, celebrities and high profiles like Dewi Rezer, Sandhy Sondoro, and Farah Quinn.
Fairmont Jakarta presented Michelin Star Chef Francesc Rovira Canudas at VIEW Restaurant & Bar for an exclusive dinner with fine wines on 12 October 2016.
Known for his acclaimed La Fonda Xesc restaurant in Girona, Spain, Chef Francesc who earned Michelin star in 2009 worked alongside the hotel’s Executive Chef to showcase the flavors and finesse of Spanish cuisine in a six-course degustation dinner. The menu highlighted some of the famous dishes in La Fonda Xesc including the Tomato & Crab Cold Soup, Lobster with Season Vegetables and Wild Mushrooms. For dessert, guests was served Sauce Red Berries with Lychees and Lemon Verbena.
To complement the experience, each dish was carefully paired with a Spanish wine including Segura Viudas, Orube, Valdubon and Mas de Subira. From the Penedes region of Spain, Sagura Viudas is an acclaimed cava or sparkling wine with sophisticated taste that matched perfectly with the starter. Having an elegant and bold flavour, the Orube and Mas de Subira wines complemented the seafood dishes, while the outstanding red wines of Valdubon wine made the perfect match to chef’s signature Wagyu beef. To close this gastronomic journey, the dessert was paired with Segura Viudas Rose.
Like many chefs around the world, Chef Francesc learned the art of cooking from his mother at a young age, while working at his family-owned village inn “La Fonda”. He then took over the family business and converted the kitchen inn into a full-fledged restaurant. Here, he enjoys cooking with fresh local produce and transformed it into a hearty, Spanish soul food with highly accomplished twist. It is this earthy, complex blend of tastes and textures that has made visitors brave the long journey to his restaurant, a historic house which dates back to the 1730s in the Pyrenan hills.
In conjunction with New Zealand’s Day on 6 February 2017 – or also known as Waitangi Day – VIEW Restaurant & Bar invited guest to indulge in an epicurean journey and experience a premium collection of New Zealand’s award-winning vineyard, The Springs, at a delightful artisanal wine pairing dinner.
The Springs wine was found in 1989 by Bruce and Jill Moore in the Wiapara Valley, a unique wine growing region with the eastern mountains protecting a beautiful basins from cool easterly winds, which results in the consistency of quality wines of each vintage. The wines are carefully made with fresh and lively fruit flavors to match a wide variety of food.
For this special occasion, VIEW’s Chef de Cuisine, Hans Christian, prepared a five-course menu that paired perfectly with the wines. The menu includes Kiwi Summer Salad (with plum tomato confit, endive, and bacon ice cream), Seared Scallops (with chestnut veloute, granny smith, and sea grapes), Lamb Loin (with capsicum marmalade, asparagus, and pineapple mustard jus), Black Angus Beef Tenderloin (with honey glazed kumara, king oyster, and rolled kale), as well as Berries Pavlova (with avocado mousse, pistachio).
Collection of the wines include Sauvignon Blanc that has bright, vibrant and peppery character with hints of fresh lemon and nettle; Pinot Gris which exhibits aromas of pears with subtle notes of quince; Riesling that has light and fresh flavors of limes, tangerines and subtle peach notes; and Pinot Noir, a plush dense silky fruit with hints of dark chocolate, spice and savory.