C'S STEAK & SEAFOOD RESTAURANT - GRAND HYATT HOTEL JAKARTA

Looks like time flies so fast. It feel like just yesterday I came to C's Steak & Seafood, Grand Hyatt and have a splendid menu. A view times ago, I got a chance to get back here to taste some new menu from Chef Matt Demery’s.

C's that is still the same like I remember on my last visit. We still greeted by the 3000 bottles of wine that filled  their walk-through cellar. with a great and spacious dining area and an outside area where we can have a more intimate dining with friends or family with a mini waterfalls as a backdrop. C's have a gigantic water tank to keep their seafood fresh when it cook. And also still met a humble person in C's.

Pita Bread - Starter

CRAB
smoked trout roe, uni, lemon, violas
A fresh smoked trout roe, a very fresh and juicy crab, the soft uni and a beautiful and fragrant violas that make this dish so pretty. Despite of the presentation on the can, I like the whole package of this appetizer. Served cold to pump up my palate. This Crab really blew me away. About the can presentation? What the crab! It unique though. And not decrease the taste. Me likey!

SWEETBREADS
mac and cheese, white asparagus, morel ravigote.
The appearance is   more look like a chicken pop, chicken with bread crumb. But it turns to be a sweetbreads. The taste is bitter sweet and savory. The texture is so smooth and soft with a crunchy on the outside. Me so like it, it melt in your mouth. Served with Mac and Cheese and Morel Ravigote. What could be go wrong with the mac and cheese. Always love it. The macaroni perfectly cooked, the cheese amount is just right not too overwhelmed.

Morel is a French mushroom that particularly used in French Cuisine. The shape is like honeycomb and the texture is gooey and the taste is great.
Ravigote is a sauce that also particularly used in French cuisine. Made from meat broth and mustard.

45 DAY DRY AGED GALICIAN STRIPLOIN
confit potato, roasted carrot, house made steak sauce
Can't believe that the Striploin meat cooked through Well done. Because from the appearance   looks like it only cooked for medium or medium well. We still can see the pink-ish color from the meat. It so tender and juicy and well seasoned. Served with roasted carrot that i prefer if its still have the crunchy texture not too tender like above. Also served with confit potato. The butternut squash puree that have a sweet taste become a balance for the savory steak sauce. Its freakin' awesome.

EPOISSE
red wine apple butter, granola, norlander.
I thought it was a vanilla ice cream at the 1st time. But its a cheese that comes from a village in France called Epoisses. This cheese smells was so strong. Like a blue cheese. To make a balance to a strong taste, you have to mix it with the red wine apple butter. The sourness rom the apple succeed calming the strongness of the cheese. The granola and norlander add the crispy texture in to this dessert.

C's HOUSE MADE "SMORES"
Love the melted smores or marshmallow that served with chocolate mouse. The chocolate taste a bit bitter but it so soft and the bitterness become a great balance for the sweetness from the smores. Topped with the crunch of nuts and choco powder. Love it!

*photo credit to yennyw for octaplayground

At the end, it always a pleasure and good time having dinner here at C's Steak & Seafood, Grand Hyatt. Specially when got a chance to met in person the star behind the kitchen, Chef Matt Demery and Chef Rolf Knecht.
 
Thanks abunch guys and see you around. Cheers!


C's STEAK & SEAFOOD RESTAURANT
4th fl. Grand Hyatt Hotel Jakarta
Jl. M.H. Thamrin Kav. 28-30
Jakarta 10350
Phone: 021-29921234
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BAKMI BERDIKARI Jakarta

I'm pretty often dine here at Bakmi Berdikari. I know Bakmi Berdikari for the first time when I was a little kid and still live at Tebet area. Bakmi Berdikari 1st opened in 1978. After years, my hubby bring me back here every time we visit my mother in law.

Now the restaurant is nice complete with air conditioner and convy tables. Different with the Bakmi Berdikari 1st store that run by the Father. The modern concept Bakmi Berdikari now run by the son who try to target their market to young peoples and family.

The restaurant area divided into 2 area. Outdoor for smokers and indoor for non-smoking area. Me and hubby usually seat near the mirror. Ehem... yes... for selfie property it so helpfull hehehe...

So what special in here that make me back here over and over again? Because the noodle taste is still the same. A homemade noodles that fresh made everyday.

MIE AYAM BAKSO PANGSIT GORENG 
(CHICKEN NOODLES served with MEATBALLS AND FRIED WONTON) - IDR 28.000
The very standard menu from Bakmi Berdikari. The noodles already taste great even when you haven't add any condiments like sauce or sambal. Like the texture. Not too dense or soggy. The chicken cubes and the meatballs also very tender. Simple but amazing.

MIE BEBEK  PANGGANG ALA "HONGKONG" 
(ROASTED NOODLES ala HONGKONG) - IDR 40.000
The same noodles like above only different in topping. I like the roasted duck. It so tender inside and crispy on the skin. Specially when you dipped it into the soy sauce. The garlic sprinkle add more flavor into this noodles.

MIE TOM YUM SEAFOOD (TOM YUM SEAFOOD NOODLES) -IDR 38.000
If you want something hot and spicy then you should try this Tom Yum Noodles. The tangy from the lime leaf and the spicy mixed together create the fresh and waking up your palate. The noodles texture more like Udon with a big shape. The seafood also served fresh and not smell fishy. Love it!

NASI GORENG "HONGKONG" (HONGKONG FRIED RICE) - IDR 38.000
Like typical Hongkong (or chinese) Fried rice  in common, this fried rice color look pale. Because it only use fish sauce, Worcestershire sauce and Ang Ciu (Chinese Cooking Wine). Taste decent with generous seafood and peas for topping. The rice was not too soggy and the seafood is not smelly.

BUBUR SAPI (BEEF CONGEE) - IDR 25.000
Since several days ago I feel so unwell and barely can't eat anything, so I ordered this congee just to calm my stomach. Surprisingly the congee taste great. Not to overpowering in seasoning. The beef also very tender. Served with spicy soy sauce and wonton crackers.

CUMI TELUR ASIN (CALAMARI IN SALTED EGG SAUCE) - IDR 47.000
I actually allergic to any kind of egg. But since my hubby said this was one of their signature dish, I dare my self to give it a try. Well, drugstore is close from Bakmi Berdikari incase suddenly i feel itchy hehehhe.... And yes, it taste quite good. The calamari is juicy and not fishy. The salted egg marinated the calamari very well. Coated with crispy flour.

BAKPAU NAI WANG (3 PCS) - IDR 20.000
Yes Bakmi Berdikari also served any kind of dim sum. I ordered the bak pao just because curious with the pumpkin filling. And... OMG! It so good. The bak pao dough is so moist and smooth. The filling is so generous and not too sweet. Served when it still warm. Yuuummm....

the Old store that still operating until now, stand next to the Modern Bakmi Berdikari

Overall, I like the food here at Bakmi Berdikari. Have many kind selected of Chinese food and most of all taste great. For the service also quick and friendly. Unless for the several new waitress / waiter that still need product knowledge.

BAKMI BERDIKARI
Jl. Tebet Timur Dalam Raya No. 39 & 41,
Tebet, Jakarta
021 33577777, 021-98997777 & 021 8280248  
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SKYE - Introduce Hamish Lindsay

A view weeks ago, I was invited to taste a set menu from their new Executive Chef, Hamish Lindsay. Hamish who is originally Auckland, New Zealand, joined SKYE in early October 2013. Now, he is so ready to take us to the sky high of SKYE.

Speaking of SKYE, I bet some of you guys already know about SKYE for a long time. It first took us to sky in June 2012. Since then, SKYE who is served international cuisine rockin' the Jakarta's dining experience.

Located in 56^th floor rooftop of BCA Tower - Grand Indonesia, Thamrin, SKYE have breathtaking view for the outside area. If it not rain, just take a seat beside their pool or their outside chairs. It feel like seating in the clouds among the skyscraper.

The best time to enjoy the outside area is after 4pm. Because you know Jakarta weather, hot like in the oven. I suggest that you make a reservation if you want to get the best seat outside. Because it often full packed. Specially at weekend. SKYE have a strict rules regarding the professional camera using. But if you just want being narcissistic with your friends or just doing selfie, then take it a lot of pictures of you guys. Because the view here really fantastic!

Moving on their dining area, the rustic modern and elegant. With a big window on the side, you still can see the skyscraper when you dine here.

Before we taste Hamish Lindsay menu, we served with SKYE's canapes, while waiting other guests coming to the venue.

All canapes above taste nice. But from the 3 above, I like the Duck Spring Rolls most. The duck is tender and seasoning well. And also the skin is so crunchy and crispy.

To accompany the canapes,there's also Apple Virgin Mojito. Love the acidity. So great for the hot weather outside. So freshening.

Now let's have take a look more closer the Hamish Lindsay's menu. I bet you can't hardly wait can Hamish Lindsay creat with his magic hands.

APPETIZERS

SESAME CHICKEN SALAD - IDR 75.000
Baby Romaine Lettuce, Crispy Soy Chicken, Sesame Mustard Dressing
An Asian twist for starter. The chicken is very tender combine with the crispiness and the freshness from the romaine lettuce. The taste of the sesame mustard dressing is very balance, not too overpowering.

DOUBLE BAKED CHEESE SOUFFLE -  IDR 90.000
Heirloom Tomato, Olive Salsa, Basil
Love this souffle. The cheese not too overpowering. It balance with the freshness from the heirloom tomato, olive salsa and basil. The souffle is so smooth. It's like melted in your mouth in suddenly. Nice!

BEEF & FOIE GRAS CARPACCIO - IDR 140.000
Parmesan Mousse, Rocket Salad, Truffle Oil, Crispy Capers, Black Pepper Tuile
The freshness from the beef seared is so amazing. It so light and tender. The tuile and rocket salad add the crispy texture in to it. Too bad, the foie gras a bit lost with the truffle oil.

MAIN COURSE

TAGLIOLINI NERO AL FRUTTI DI MARE - IDR 150.000
Squid Ink Pasta, Assorted Seafood, Spicy Garlic, Tomato Sauce
A simple dish with great taste. The squid ink pasta cooked aldente, the seafood taste fresh and not smell fishy, it blend so well with the tomato sauce. The sourness make the seafood taste even more delicious.

THAI STIR FRIED SEAFOOD - IDR 145.000
Chilli Jam, Cherry Tomato, Long Beans, Thai Basil
If you like spicy taste, then you have to try this one. Fresh seafood with chilli jam really can wake you up. Like the way they cook the long beans. It still have the crunchiness texture in it.

SEABASS POLONAISE - IDR 160.000
Broccoli, Cauliflower, Bread Crumbs, Almonds, Cherry Tomatoes, Lemon
Seabass cooked really nice. It has the right texture. Still moist in side and taste crisp on the skin. The breadcrumb and the almonds add more crunch texture to the seabass.

200GM BLACK ANGUS TENDERLOIN - IDR 390.000
Truffle Potato Puree, Green Peppercorn Sauce, Crispy Fries with Truffle Salt
This one is the very fantastic way to end our main courser journey. The tenderloin is so juicy and cooked to medium. The taste is insanely good. It so melted in my mouth. Don't forget the potato puree. It has the right consistency. The thickness is just right.

DESSERT

PEANUT BUTTER PANNA COTTA - IDR 60.000
Strawberry & Thyme Granita, Pistachio Tuile
An unique combination and twist kind of dessert. Really suit with the hot weather. The tangy and sourness from the strawberry & thyme granita sorbet really blend well with the creamy, sweet and smooth peanut butter panna cotta. Some kind like yin and yang.

MANGO CHEESECAKE - IDR 65.000
Coconut Whipped Cream, Passion Fruit Sauce, Coconut Tuile
If you like sour taste for your dessert, then you have to try this mango cheesecake. I think the cheese not too overpowering. Probably it balance with the tangy taste from the passion fruit sauce. Another thing that I like is the coconut tuile. Thin crisp nice for snacking.

WHITE CHOCOLATE & STICKY DATE PUDDING - IDR 75.000
Lemon Vanilla Sauce, White Russian Ice Cream, Almond Brittle
Sticky Date pudding served warm. Become not too overwhelmed because of the lemon vanilla sauce. The warmness combine with with the cold from the ice cream make this dessert like playing in my mouth.

Meet Chef Hamish Lindsay

*picture courtesy of SKY for octaplayground

Not too forget thanks to Ismaya for 500k vouchers that can be use in all Ismaya restaurants... yeeaaii...

Overall, Chef Lindsay really did a fantastic job with the menu. Every menu, have its surprise. A twist between Western and Asian has become a major success.Thanks SKY & Ismaya for having me that day.

SKYE
Menara BCA Level 56
Jl. M.H. Thamrin No.1
Phone :  +62-21-23586996
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