Chef To Table, JCF 2017, Senayan City, Central Jakarta

November 29, 2017 Foodioz Food Travel Trend

Indonesia l English

Chef to Table, one of the events of Jakarta Culinary Feastival 2017, organized by Ismaya Group, provides experience for foodies to be able to directly interact and enjoy the famous Chef cuisine from town and even overseas. In each Chef to Table session only a limited number of seats are available, a maximum of only 12 people can attend each session.
One of Chef's exciting me is Chef Manjunath Mural. He is the Executive Chef of The Song of India in Singapore. The first Indian restaurant to reach One-Starred Michelin Restaurant Singapore since 2016. Chef Mural himself prepares the menu and presents for the customer chef to table this time and available 4 courses presented.

Starting from Creamy Laksa Scallop Soup Shorba, a beautiful presentation with edible flower decoration on it. This yellow soup is like a curry, with the aroma of Indian spice strong enough, but it tastes light, so it is very fitting for the starter and sure increase appetite.

Followed by Grainy French Mustard Cheesy Chicken and Soft Pan seared Spiced Beef Kebab. I think the combination is quite interesting between the savory Chicken and a bit sour with Beef Kebab which has a strong spice flavor. The chicken is perfectly cooked, with a very soft texture.

Afterwards, it is time for the main menu, a very pretty presentation on a plate with Tempura Prawn Punjabi, Lemon Chilly Tempered Southern Coconut Curry and Baked Sesame Naan. Although it is a  main course, the serving a bit too small i think, but the taste of each element on the plate is very balanced and complement one another quite satisfying. Shrimp cooked well done, a savory taste very fitting with Lemon Curry Sauce a little sour and creamy.

After the main course, of course there is dessert with Lychee Longan Pistachio Kulf. Dessert that fits, like ice cream with pieces of lychee and longan fruit in it. The sweet taste is good and also fresh from the pieces of the fruit. The dessert is very suitable after some savory dishes and also creamy before.

The dining experience of Indian cuisine is very different. The flavors are still authentic but made more light and the presentation is interesting. Besides the impression of Chef Mural is very friendly, very comfortable to talk about his cuisine and culinary of India.

In another session, I had the opportunity to join Chef To Table with Chef Daniel Wilson, Chef from Melbourne, Australia and also the owner of Huxtaburger Restaurant and author of several cooking books. He also took part in this event, Jakarta Culinary Feastival from Ismaya Group. Bringing his signature dish, Daniel Wilson presents some menu for tasting plate for us to experience.

As an appetizer, Chef Daniel Wilson immediately brings 3 different dishes in one plate. There are Jalapeno & Cheddar Croquettes, Fito logs of lamb puttanesca, lemon yogurt, Prawn & eggplant tempura fritters, shiso, chilli & lime dressings. The dishes are quite interesting, with a combination of spicy, savory, sour taste of the three dishes. However, as a starting dish I think a bit overdone.
The second menu is Korean Spiced Tuna Tartare, Yuzu Curd, Shiso, Sesame Rice Crackers. Beautiful presentation, where Tuna Tartare is served on top of crackers. Tuna with fresh quality, felt from the aroma and texture is dense and slightly chewy. This menu makes me quite addicted.

Then proceed with the main menu, presented Charcoal grilled Pinnacle Grass Fed Beef Rib Eye, Roasted Chili & Shallot Dressing. Coupled with a side dish Warm salad of sweetcorn, black beans, chipotle & lime crème fraiche. Beef Rib Eye is cooked very beautiful and the level of Medium Rare. The texture is very soft and juicy. This became my favorite menu in this session.
Not to forget with dessert, Dark Chocolate Delice, Jaffa Sauce, Raspberry Sorbet, Pistachio. This dessert I think is all chocolate and sweet, but very well balanced with raspberry sorbet that tastes sour.

A satisfying dining experience with execution and a pretty good menu combination from Chef Daniel Wilson. After enjoying the Chef To Table experience it made me eager to visit his restaurant in Melbourne, australia would certainly be an amazing experience.

Teddy Zelig He is an active food reviewer who lives in Jakarta. By emphasizing the overall concept of a restaurant from the atmosphere, the food to the service of a restaurant, Teddy certainly has a high standard in telling his experience. He also often travels to various places to explore a distinctive and interesting culinary. With years of experience, he certainly has quality photography and food reviews are quite expert.


Jakarta Culinary Feastival 2017,
Senayan City, Jl. Asia Afrika No. lot 19, Gelora, Tanah Abang, Central Jakarta
Tel: -

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