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Collaboration Dinner by Jakarta Culinary Movement at TWG Tea Salon & Boutique Pacific Place


Jakarta Culinary Movement presents the very first Collaboration Dinner at TWG Tea Salon & Boutique Pacific Place.

Jakarta Culinary Movement, a group of talented culinary professionals, presents a collaboration dinner that is inspired by the Intercontinental fusion between the taste of Asian and Western gastronomy. The collaboration dinner was held at TWG Tea Salon & Boutique Pacific Place for the very first time on August 9 and 10, 2019.

At the collaboration dinner, 6 remarkable chefs collaborated to create a curated five course dinner set menu where each dish was creatively created and infused with a special TWG Tea Exclusive Blend by each of the chef.

Indulge in Octopus Tombur served with andaliman chili cream, crispy potato turmeric, tempe crumble, onion, crispy chicken skin and tombur gell dusted with Red Chai – a striking red tea blended with a subtle mix of rare and aromatic Indian spices – which warmed in the mouth. Created by the talented Chef Patrick Ramon, Corporate Executive Chef of Batiqa Group, the dish was a perfect appetizer for the exquisite meal ahead.

For the soup, opt for slow simmered boneless prime oxtail gyoza spiced with Oud Night Tea infused beef consommé that was created by Chef Ivan Mangundap, Corporate Executive Chef from All in Group. A precious fragrance warms the evening air, laden with a rich infusion of rare calambac, incense and smoky black tea. Dissolving into an earthy potion of molten resin, cedar and smouldering tea flowers, Oud Night Tea is an ardent offering – a luxuriant and incandescent dream of sweet eternity.

Seared hydro aged Australian veal striploin infused with Number 12 Tea by Chef Daniel Edward, Executive Chef of Pullman Central Park.

Natural Poultry spring chicken confit infused with coconut oil served with kaleo sauce and sprinkled with Matcha by the one and only Chef Denny Gunawan, Executive Sous Chef from the Westin Jakarta served as the first main course.

And after, Chef Daniel Edward, Executive Chef of Pullman Central Park, Seared hydro aged Australian veal striploin infused with Number 12 Tea – curated by Chef Zikri Rahman, Chef de Produit Créateur of Anggana – will serve as the second main course of the night. The beef was served specially with crushed sweet potato, spring vegetables and caramel juice. The Number 12 Tea is as rich and dark as the finest coffee beans, this black tea, reminiscent of the verdant hills of the Great Rift valley, yields a smooth and velvety cup.

Chef Mohammad Idris, Pastry Chef of TWG Tea Indonesia, prepared valrhona chocolate “Javanese Brem” cake infused with Poetic Star Tea, a hearty and distinguished composition of blue tea and black tea sprinkled with lemongrass and blended with the subtle fragrance of pure jasmine blossoms, to end the exquisite experience.

A full five course set menu of Jakarta Culinary Movement’s Collaboration Dinner at TWG Tea Salon & Boutique Pacific Place is priced at IDR 500,000. Led by Chef Philip Walasary, Executive Chef of TWG Tea Indonesia, this project is specially created in the honourable purpose of CSR – Corporate Social Responsibility. Collected funds will be donated to support numbers of talented and passionate young Chefs to compete outside the country.

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