Every Jakarta Culinary Festival usually closed with a special Chef Degustation Dinner. This year theme was ‘Eat, Drink and Donate’. JCF partnering with few foundations, such as ‘Drive Books, Not Cars’, ‘Sahabat Anak’ and ‘Taman Bacaan Pelangi’, gather this dinner to help raised money to support unfortunate children on their education.
The Dinner was served by 7 of Indonesia’s Best Chefs, Hugo Adrian, Gianfranco Beltrame, Steve Diaz, Sandra Djohan, Gilles Marx, Arimbi Nimpuno and Vindex Tengker.
Hugo Adrian, who majored in Japanese Cuisine, prepared Tuna Carpaccio with Okinawa Sauce and Daikon Salad. It’s one refreshing and appealing appetizer. I love the sauce. I tasted a bit of wasabi. The shaved veggies were fresh and crispy. It’s a great paired with Cape Discovery Rose. It would be even better if the tuna was colder.
For the Hot Appetizer, we were served with Grilled King Prawn with Green Curry Espuma, prepared by Arimbi Nimpuno. The prawn was a bit too small, I don’t think it’s a King Prawn thou. It’s spicy and peppery. The Curry was thick in right consistency. I recognized something about the curry, but couldn’t remember what was it.
Sandra Djohan, who loves french cuisine, brought her pieces of Pumpkin Soup with Foie Gras. Pumpkin and Foie Gras really a great companion. The soup was tangy but a bit too sweet for my liking. The Foie Gras could never go wrong. Melted in mouth and fragrant.
Next dish was Ravioli Stuffed with Cepe Mushroom and Yellow Pepper Sauce by Gianfranco Beltrame. The Ravioli was al dente, however my friend’s was overcooked. The Stuffed Cepe Mushroom was very nice and I love the Tuile. The sauce, it has a strong peppery sauce, just not my cup of tea.
Gilles Marx, this time he cooked Asian Cuisine. Steamed Fega Barramundi with Ginger Scented Rice and Lime-Coconut Sauce. I was expect him to cook something French as He is the Chef of Amuz, most-awaited restaurant to dine. The Barramundi, mine was a bit fishy. The sauce was too watery and all I tasted only the coconut, not enough lemony flavor. I love the fragrant of the rice, however it was too dry, or maybe he just wanted it that way, just like ‘kerak’.
Move on the the last main course by Vindex Tengker, it’s Roasted Bultarra Lamb Shoulder. It was juicy and not smelly at all. Too bad, my friends’ didn’t cook well, stingy and some undercooked, some overcooked. Mine, I got the fatty part and made me hard to chew it. The salsa verde and the jus was tasty.
It’s time for dessert. Steve Diaz, the pastry chef of Colette and Lola, the upcoming Ismaya Pastry and Bakery concept, prepared Golden Hazelnut Praline with Amaretto Nougatine Ice Cream. Totally Sinful! I love the Hazelnut Praline and the Coulis. Perfect Combination of sweet, sour and crunchy nutty flavor.
The Dinner wasn’t that memorable as the last time I had back then. The food didn’t really speak for itself. There’s also some major issue like the Granita which supposed to be as palate cleanser, but served after the Lamb come up. At least it was a fun night with my fellow foodie. Looking forward for next year and hoping for a better one!