Tag Archives | restaurant

Sana Sini Restaurant, Western Food with a Twist

Smoked Wagyu Brisket

Smoked Wagyu Brisket

Being one of the five outlets F&B in Pullman Jakarta Indonesia, Sana Sini Restaurant ever received award as The Best Buffet Variety versions Now Jakarta! Best Restaurants, Bars and Café Awards 2014 this, offers a culinary sensation of European cuisine-including Western food and also other Asian culinary.

Carrot & Miso Tahini with Nori

Carrot & Miso Tahini with Nori

Western Food with a Twist

Chef Cameron Michael Gardiner, Executive Chef Pullman Jakarta Indonesia, presenting several creations grain buffet nor ala carte, especially to menu Western food with twist special.

Carving Station in this, No variation menu Smoked Wagyu Brisket smoked during 12 jam. Smoked Wagyu Brisket can be enjoyed by mashed potato, Yorkshire pudding, and coca cola juice. “Coca cola jus made from a mixture beef gravy with Coca Cola and cooked up reduce,” chief familiarly called Chef Cameron says.

Menu Carrot with Miso Tahini & Nori attended plating attractive and modern, by forming flavor that will be given twist Asia specially delegated by the Miso Tahini and Nori. More info you can get in BARECA Magazine December Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Jl. M.H. Thamrin 59 – Central Jakarta

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Sichuan Palace, Feature sensation Typical Spicy Sichuan

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All You Can Eat Shabu-Shabu

Sichuan is a province in western China known for a variety of dish with a spicy flavor. Spicy taste sensation is obtained through the use of spices is a major agricultural commodities other than rice and wheat.

Seeing the Indonesian people are fond of eating a spicy dish, Sichuan Palace presence can bring the form of other options and different experience in eating the meal Chinese food.

Fried frog Jintan

Fried frog Jintan

The Real Sichuan

The nickname attached to the Sichuan Palace a number of reasons expressed by Iwan, Marketing of Sichuan Palace. In addition to using raw materials such as spices that comes directly from Sichuan, every dish of this restaurant using the original recipe that has been used since the days of dynasty.

Ikan Bakar Mala

Spices mala become a major component of a number of products Sichuan combined with chilies and other spices. This spice gives the sensation of spicy enough to make every customer dripping with sweat.

One of the flagship products of Sichuan that uses mala is the Ikan Bakar Mala. In this dish, customers can choose the types of fish such as grouper, carp and tilapia that will be consumed with tofu, cucumber, and mushroom.

Chongqing Style

A region that also inspired several menus of restaurants that has two other branches in Gajah Mada and Taman Anggrek, Jakarta is Chongqing. Some of the menu is the Chicken Sauteed Goat cumin and Chongqing.

Although dominated variant spicy menu by category, Iwan still presents a number of dishes that do not have high levels of spicy as Paikut Soups with Lotus Root.

All You Can Eat Shabu Shabu

The presence of shabu-shabu menu increasingly complement Sichuan dish network. Iwan said, customers can choose the concept "ala carte" or "all you can eat"In eating methamphetamine. Variants of methamphetamine from Sichuan complete enough from different types of meat, various types of vegetables, to a variety of seafood. More info you can get in BARECA Magazine November Issue 2016.

Author : Raka Pradipta

Photographers : Hendri Wijaya

Jl. Raya Marina Cordoba, Blok F No. 19, Beautiful Beaches Kapok, Jakarta

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Ming by Tunglok, Cantonese Foods in Modern Presentation

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Steak Shrimp with chopped coarse texture that gives a distinctive

Is under the management Tunglok Group of Singapore and became sister company Taipan Restaurant, Mangga Dua Jakarta, Ming restaurant by Tunglok has stood since the year 2008.

Occupying an area of 1.000 square meters with 6 VIP Room, This restaurant comes with elegant interior design. Ming by Tunglok forward the concept of an authentic Cantonese menu, yet presented in a modern presentation.

Steak Shrimp with Black Pepper Sauce Mayo

Accompanied Rose Tjahja, General Manager dari Ming by Tunglok, a menu recommended by the woman who was familiarly called Rose's. Steak Shrimp with Black Pepper Sauce Mayo into the opening menu are included in the menus signature dan favorit Pelanggan Ming by Tunglok.

Steak Shrimp presented in ample portions and made of minced shrimp rough texture that gives a distinctive. With abundant fresh sweet taste of lightly marinated shrimp, This dish is more complete with a fruit salad side dish-new.

 

 

Chinese Thick Soup: Soups fishmaw

Soups fishmaw

Soups fishmaw

Fishmaw soup into soup dish recommended, was unique because it uses a mixture of pumpkin in the treatment process. There are slices of fish maw, sliced ​​shiitake mushrooms, and mushroom in thick sup which uses chicken broth.

Main course & Closing Menu Favorites

Red Rice Fried Rice with Seafood and Beef Tenderloin with Sauce Speciality be part of the main menu favorite of visitors Ming by Tunglok.

Red Rice Fried Rice with Seafood appearing in hot stone bowl, where red rice fried rice mixed with chunks of seafood, including scallop and various vegetables. There is no excess savory flavor, but the overall taste is formed with a touch of sweetness and smokey taste special.

Whole Coconut Pudding become one of the favorite dessert menu, where coconut pudding made directly in coconut shells equipped with presentation mango ice cream, making presentations dessert This unique look at the same time closing appetizing meal. More info can you get in the November edition of the magazine BARECA 2016.

 

Author: Dewi Sri Rahayu

Photographers: Idcham Rahadian Son

Senayan City Floor 3 – Jalan Asia Afrika Lot 19, Central Jakarta

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Wee Nam Kee, Variety Menu Hainan with Flavors Specialties

15107244_10154652561564030_1838960625586670972_nKnown for products Hainanese chicken rice since 1989 in his home country to stand, Singapore, Wee Nam Kee is now widening its business lines to be present in Indonesia. Not enough to just stand in the increasingly growing, Bumi Serpong Damai (BSD), Wee Nam Kee also established a second outlet in the Mall Grand Indonesia, Jakarta.

"Indonesia has a fan Hainan rice is quite a lot and will continue to grow. Moreover, The Wee Nam Kee is present in Indonesia with the feel more comfortable and attractive interior design, but still maintain the quality of food with traditional characteristics,” Steffi Weliani, Marketing of Wee Nam Kee Indonesia reveal the reasons of restaurants already operating one year has chosen to open a branch in Indonesia.

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Quality Raw Materials

In an effort to maintain the same quality in every outlet, quality control be strictly enforced in the kitchen Wee Nam Kee. The use of materials with a combination of local and imported for serving dishes tailored to the tastes of the people. It is written in a variety of menus from those restaurants, one of them in the featured menu Hainanese Chicken Rice.

Steffi reveal if Hainanese Chicken Rice of Wee Nam Kee consists of slices of boiled chicken and served with a bowl of rice Hainan and accompanied by a variety of sauces such as chili sauce, onion and ginger sauce.

"The chicken meat that we use are always in a state of fresh and processed to have a soft texture and juicy. Nasi Hainan though we did not forget to taste delicious,"Explains Steffi.

Presentation of chicken meat in the menu can be selected according to the tastes of customers like Mix Roasted Half Chicken and Steamed or Quarter Chicken Soya.

 

Specialist Menu Hainan

Selain Hainanese Chicken Rice, Wee Nam Kee also has a variant menu featured dishes such as Sambal Noodle combined together with various seafood. For lovers of menu curry Guests can also sample Slice Fish Curry. While Deep Fried and Fried Mantao Flitters can be selected as the opening presentation.

Iced Barley, Dragon Fruit Juice, Lemongrass Iced increasingly complementary to the overall dish of Wee Nam Kee featured as a cover dish. Halal label attached on the restaurant already has a branch in 4 Other countries such as Japan and the Philippines, also can attract people to sample every dish without a doubt Hainan. More info you can get in BARECA Magazine November Issue 2016.

Author : Raka Pradipta

Photographers : Hendri Wijaya

The Breeze, Batik 2, L22, BSD, Tangerang

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Pao Pao Liquor Bar & Dim Sum, Fresh Made Dim Sum & Pao

Pao Pao Liquor Bar & Dimsum Interior

Pao Pao Liquor Bar & Dimsum Interior

Carrying the concept of a mix of restaurants and bars serving casual Chinese food, especially dim sum is also a wide range of alcoholic beverages, be a concept promoted by Pao Pao Liquor Bar & Dim Sum.

Di sisi menu, restaurant which is open every day from the start at 5 This afternoon presents Steamed Dim Sum Platter and Fried Dim Sum Platter being featured menu. Seasonal Asian inspired cocktails were presented in the book menu, complements the diverse spirits and liquors.

Pao Salted Egg

Pao Salted Egg

Steamed Dim Sum Featured

Besides Dim Sum Platter, there is 13 menu steamed Dim Sum day 8 menu fried dim sum, and 2 baked dim sum served in Pao Pao. Some of the featured menu of types steamed dim sum, includes Siu Mai, her Gau, Char Siu Bao, Salted Egg Pao, dan Jiaozi Crystal Shrimp.

Har Gau ala Pao Pao had dim sum sufficient skin thickness, not too thin but not too thick. Stuffing shrimp were wrapped in oriental spices were mild and fit the taste, tasted fresh with a sweet taste of shrimp are naturally.

Participated include Salted Egg Pao menu that currently back the much-loved dim sum lovers and pao, further complement the variety of dim sum abundant flavors in Pao Pao. Pao texture that is more dense, but soft, blends nicely with stuffing salty savory egg custard sweet. More info you can get in BARECA Magazine October Issue 2016.

Author: Dewi Sri Rahayu

Photographers: Hendri Wijaya

Jl. No Senopati,16 South Jakarta

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cartoon Coffee, Varian Serve Coffee with Coffee Beans Locally

Garlic Oil wing Viverri Coffee

Garlic Oil wing Viverri Coffee

Wall with a map image containing the spread of coffee beans in Indonesia, Coffee lovers will welcome upon entering Viverri Coffee. Coffee shop who choose Monochrome Industrial as the concept of interior, presenting and offering the experience of enjoying a variety of processed coffee using coffee beans locally.

Iced Avocado Cube

Iced Avocado Cube

Toraja, Aceh, and Bali

Viverri has a characteristic that presents a grain of coffee with character chocolaty, citrus, high sweetness, medium acidity, and spicy note were more likely to have a sour taste.

However, if made by milk base such as cappuccino or latte then it will be balanced. It is obtained through house blend Viverri that combines three local coffee beans originating from Aceh, Bali, and Toraja.

There are three copies of Viverri menu that often ordered the Avocado Ice Cube, Ice Espresso, and Mocca Ice Cream. When ordering Avocado Ice Cube, customers are offered three glasses consisting of avocado cube which derive from fresh avocado blended then a glass of chocolate milk and espresso.

Western and Brunch Menu

Aldi Marza, Head Chef of Viverri said that the presence brunch menu Viverri adapted to the location close to the center office. The presence brunch menu The order to meet the needs of the public or employees who have a high mobility.

As with coffee, Aldi also produce dishes with a characteristic which has the concept of healthy and fresh. As illustrated in Spaghetti Agli Olio, processed using black olive and dry oregano. More info you can get in BARECA Magazine October Issue 2016.

Author : Raka Pradipta

Photographers : Hendri Wijaya

Jl. Muara Karang Utara Raya No.. 16, Jakarta

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EATALIA, Able to Bring Artisan Pasta and Pizza

Napolitana With Meatball

Napolitana With Meatball

"I am so excited and maybe" infatuated "against any typical Italian dishes. While in Australia, I was always taking the time to make pasta and pizza after work,"Ivan Tanzil, a businessman and chief, show love for Italian Food and now he presents in a restaurant, named Eatalia Italian Delight.

Topping variation

Unlike the consumption of Italian society that prefers a mix of pasta with butter as well as tomato sauce topping, Ivan suggests that people prefer variants Bandung pasta with cream and cheese as topping.

Chicken Fettucine Eatalia

Chicken Fettucine Eatalia

Seeing this, Ivan also presents Chicken Fettuccini Ala Eatalia with a more complex flavor. One of the featured dish consists of a plate Eatalia fettuccini with a bandage white sauce which derive from cream and cheese. The combination of more complete and even then with sprinkles grilled chicken with sundried tomato as topping.

Savoury and Sweet Combination Pizza

Variety of pizza variants of Eatalia not escape dikreasikan Ivan terms of texture and topping. One result of such creations are Carbonara Pizza ala Eatalia presenting fettuccini carbonara as topping. The presence of the Black Forest Pizza with soft texture combined with vanilla ice cream is quite favored customers among teenagers. More info you can get in BARECA Magazine September Issue 2016.

Author : Raka Pradipta

Photographers : Idcham Rahadian Son

Jl. Anorexia no. 45, Duo

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