A Dream Collaboration: Six-Hands Dinner at 1945 Restaurant at Fairmont Jakarta
This November, three Indonesian top chefs will join forces together for an eight-course gastronomic dinner focusing on the modern interpretation of tempe
It’s almost the end of the year and the holiday season is fast approaching—but it seems the local dining scene is still quite on the busy side. One of Jakarta’s new and top five-star hotels, Fairmont Jakarta, will be hosting a special six-hands dinner on Wednesday, 20 November 2019, at one of its upscale fine-dining venues, 1945 Restaurant. Focusing on the low-key yet healthy Indonesian dish fermented soybean cake or generally known as “tempe”, three award-winning Indonesian chefs will collaborate together to present an inventive eight-course gastronomic dinner.
Participating chefs include the 1945’s Chef de Cuisine Adhitia Pratama Julisiandi, Executive Chef of Nusa Indonesian Gastronomy Restaurant Ragil Imam Wibowo and Executive Chef of TWG Tea Salon & Boutique Philip Walasary. Chef Ragil, who won Asian Cuisine Chef of the Year by World Gourmet Summit Awards of Excellence 2018, reinterprets traditional Indonesian cuisine by using seasonal ingredients with a contemporary twist. Chef Philip, on the other hand, creates his own version of international food by using local ingredients and unique Indonesian flavours.
First off, the dinner will start with an amuse bouche by Chef Adhit: everyone’s favourite tempe bacem with braised octopus in spicy mayo, served with ageing of ikura, pea sprout, preserved vegetable cracker and tempe dust, all wrapped in daun sirih. Continuing the set is the cold appetizer by Chef Philip, a unique twist of healthy Maluku dish called “Kohu-Kohu”, where Chef Philip will use a combination of steamed cassava tossed with smoked cakalang fish, spicy herb grated coconut, bean sprout, long bean served with kuah ikan granite, enriched with spices and sprinkled with the crispy tempe crumble.
The third dish is “Dara Pecak Tempe” by Chef Adhit: chargrilled dove (burung dara), served with sambal pecak tempe, kemangi, dry hibiscus, complete with pickled cucumber foam and lesser soybean sauce to produce strong but tasty flavour. Just before the main course, gourmands will be treated to “Lodeh Tempe Kulat Pelawan” by Chef Ragil. The dish will combine organic house-made black soya tempe with the rare Kulat Pelawan mushroom from Belitung, cooked beautifully in rich coconut milk broth. Entering the main course, Chef Ragil will prepare “Daging Pantolo Masak Bambu”, where the premium beef is cooked with fermented black nuts, served with organic jack bean mashed tempe and cassava leaf pudding. But wait, there’s one more. Another main course is “Lobster Napinadar” by Chef Adhit.
The scrumptious lobster is butter-poached in star anise emulsion, served with tempe and lime soil, dabu-dabu salsa, crab mousse and napinadar sauce. The final treat of the night is “Brem Cake”, made of fermented black rice cake, layered with Balinese chocolate infused with TWG tea poetic star tea, tempe sponge, served with tape and caramelized tempe crumble. Guests can enjoy this exceptional eight-course collaborative dinner at IDR 688,000++ per person. For more information or reservations, please call +62 (21) 2970 3333 or email to email@example.com.