June 21st, 2014. It’s time for weekend getaway to Bandung 🙂 Hilton Bandung invited 5 bloggers to give update information regarding the hotel, especially in their new idea for Food and Beverages. So, they invited me with fellow bloggers for a 2 days and 1 night, Saturday-Sunday, 21-22 June 2014, stay at Hilton Bandung to experience the hotel’s facilities and having dining experience there.
Located in the heart of the city, Hilton Bandung is designed for the modern traveler who values comfort and stay. Featuring the largest guest rooms in the city, extensive meeting facilities, a choice of restaurants, and leisure options at the rooftop swimming pool, fitness and spa, supported by extremely high levels of service, an ideal place for business, events or leisure.
5 bloggers with 1 blogger-wannabe (LOL) were ready to enjoy the 1 night trip. Hehehe.. The trip is fully hosted covering return transportation Jakarta-Bandung-Jakarta and Surabaya-Bandung-Surabaya, accommodation in Executive Room, and meals. The service was amazing.
08:00 – Trip Jakarta-Bandung (meeting point Dunkin Donuts Plaza Semanggi, Jakarta)
We were so excited. We’re having fun on the way to Bandung. They provided snacks for us too. Each one of us got snacks, water and fruit. We took pictures, teased each other, and had so much fun.
11:30 – Welcoming, Check-in process and refreshment at Executive Lounge
Finally, we have arrived. Yaaay. Hello Bandung. Hello Hilton. Hello Holiday!!! I stayed at Hilton a couple years ago. So far, after tried so many hotels in Bandung, Hilton is still the most gorgeous hotel, for me.
The lobby is very elegant with 360-degrees spiral staircase. The environment is so friendly too. You won’t find yourself feel intimidated. And it is so big you will feel comfortable and cozy. And we’re like a bunch of kids that cannot wait to have fun exploring the hotel. If I could, maybe I will be running around the lobby hahahaha..
And, those were us!! Can you find me? 🙂 Come on, I will give you a prize if you can tell which one is me. LOL
We went to Executive Lounge, checked-in and had some drinks. The lounge is great. We also can have breakfast here. I really love the place. I took some pictures to show you a teaser about the lounge 🙂 The check-in was fast and easy. Love the way they handle it smoothly. The people were so nice and always greet us every time they met us.
After checked-in, they allowed us to have some refreshment at our rooms.
KING HILTON EXECUTIVE
High floor, views, 45sqm/484sq ft, Executive Lounge access, desk and WiFi.
Enjoy this high floor guest room with views and access to the Executive Lounge with complimentary breakfast, daily refreshments and evening cocktails.
Catch up on work at the desk with ergonomic chair and WiFi access (fee applies) or watch a movie on the 37-inch TV in the seating area and enjoy a drink from the mini-bar.
Refresh in the marble bathroom with separate bath and rain shower and enjoy a restful night’s sleep in the Serta king size bed. Special touches include bathrobes, slippers and clock radio with MP3 connection.
12:30 – Sundanese Lunch at Pool Terrace, 6th floor
We’re in Bandung, so I guess we should try the sundanese lunch there. And it was special only for us. Yaaay. So happy. We had nasi timbel, pepes ikan, tahu tempe, empal or gepuk, satay and etc. And we sat cross-legged (lesehan). It was so fun.
Nasi Timbel is always my favourite for sundanese food. The rice is so “pulen.” The tahu and tempe were so tasty. The chicken and satay were delicious and well-cooked.
Nasi timbel is a hot steamed rice wrapped inside banana leaf. It is a traditional Sundanese cuisine from West Java. The heat of hot-cooked rice touches the banana leaf and produced a unique aroma. It is made in ways similar to making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side dishes such as fried chicken, empal gepuk (fried beef), jambal roti (salted fish), tahu goreng, tempeh, salted duck egg, sayur asem, with lalab and sambal. Nasi timbel later evolved to nasi bakar.
Soto Bandung: beef in clear broth with daikon and fried soy nuts.
Colenak is acronym for “dicocol enak” (dipped delicious). It’s made from fermented cassava or wellknown as tape. Grill the cassava and served it with red sugar, coconut, cheese, condensed milk, chocolate sprinkle, and anything you like. The colenak was moist, sweet and delicious.
And these were us with happy tummy and happy face 🙂 Please click the name to go directly to their instagram. They were amazing. Well, not as amazing as me, but yeaaaah, sort of.. hahhaha just kidding.. They were the best. You must follow them. Must-follow. Right-now. Yeah, I’m trying to hypnotize you all 😀
Now, let’s do Hotel’s Tour
14:30 – SPA @ Jiwa Spa
This was my first time to do spa. It’s a nice experience but I won’t do it frequently. I never liked to be touched by strangers, actually. I’m easily tickled. So, they pointed a woman to massage me. Yup, I did the spa. Not comfortable at first of course, if you know what I mean. But, she was so nice. And I think I slept for some time. The place was calm and serene. After the relaxing spa, they ordered hot chocolate for me. It was delicious. Sweet and hot. Yes, the hot chocolate. We’re not talking about me 😀
Jiwa Spa provides a tranquil escape from the stresses of every day life, a place to restore and replenish your body’s precious energy.
Relax as you indulge in our pampering spa rituals or rejuvenate with our luxurious beauty and wellbeing therapies – the choice is entirely yours.
Whichever you choose let the specialists at Jiwa Spa nurture you through your journey of self-discovery.
18:00 – Chef’s table & Wine Dinner at Banquet Kitchen 3rd floor
The Chef’s table has been described variously as the “ultimate off menu dining,” “insiders secret,” “an experience like none other” or an “unforgettable culinary treat.”
Although the exact origins of the chef’s table are unknown, culinary historians believe it began as a family tradition nearly a hundred years ago in France as a way for chefs to feed their friends and family without having to leave the kitchen. Nowadays the chef’s table had evolved from a family experience to an intimate, invitation-only event that chefs would extend to their most cherished customers.
The Chef’s Table offers a front-row seat of one-to-one interaction, whilst the chefs artfully bring their passion to life, amidst the fast-paced drama of a live working hotel kitchen. Using seasonal ingredients, the chefs create a unique four course menu for every reservation, previewing dishes that may feature in the future in the hotel restaurants.
Crushed and Creamed Peas, Parmesan Custard and Disaronno Jelly with Smoked Milk and Sprinkle of Organic Micro Green
This Amuse Bouche was very unique. We had to mix it together before swallow it. And it tasted cute. The smoked milk was moist and soft. Craving for more!!!
An amuse-bouche [aˌmyzˈbuʃ] (plural amuse-bouches) or amuse-gueule [aˌmyzˈɡœl] is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so free and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.
Disaronno Originale (28% abv) is a brand of fruity amaretto, with a characteristic bittersweet almond taste. Disaronno claims its “originale” amaretto’s “secret formula” is unchanged from the year 1525, and claims the Luini tale as its own particular history. Its production remains in Saronno, but the product is sold worldwide.
De Bortoli, Sparkling Brut, Family Selection, NV, Australia
Crisp, charming and very chic. A refreshing sparkling Chardonnay Pinot Noir with fresh fruit and citrus notes, creamy bubbles and a clean, crisp finish.
Dry / Light Bodied
Oysters, canapes, fresh fruit.
We carefully select Chardonnay and Pinot Noir fruit from vines with generous canopies that allow the fruit to ripen gently and naturally. The fruit is picked, pressed and then allowed to settle naturally before being filtered. All juice is fermented cold to retain freshness and delicacy before undergoing secondary fermentation in tank to add complexity. Some of the better parcels of fruit from each vintage are blended together to create this elegant sparkling wine.
Alc/Vol: 11.3% pH: 3.15 TA: 7 g/L
Enjoy now or over the next three years.
Creamy Salmon Tartare, with Exotic Fruit Ceviche, Red Pepper Relish and Pickling Ribbon of Cucumber
This was exotic indeed. The creamy salmon was juicy. The fruit ceviche, red pepper relish and pickling ribbon of cucumber enhanced the flavour of this salmon tartare. One bite, and it disappeared in a flash. Hihihi
Salmon Tartare is prepared with fresh raw salmon and seasonings. It is commonly spread on a cracker or bread and enjoyed as an appetizer.
Ceviche (Spanish pronunciation: [seˈβitʃe]; is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
De Bortoli, Chardonnay, Family Selection, 2012, Australia
Elegant, crisp and plenty of pizzazz. Pear, stonefruit, hints of cashew and a minerally zing.
Dry / Medium Bodied
Chicken, seafood, creamy pasta dishes.
Alc/Vol: 12.5 % pH: 3.35 TA: 6.5 g/L
2013 saw low rainfall in Spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness with good balance of acidity and flavour. Some light showers fell in late February which help to freshen the fruit and enhance quality.
Healthy balanced vineyards profiling stone fruits and a natural acidity were chosen for this wine. This wine was fermented cool over a two week period. Selected parcels were fermented with the inclusion of French oak staves. Once fermentation was complete, exceptional wines were matured on fine yeast lees over four months to build palate weight.
Enjoy now or cellar up to three years..
Classic Oxtail Broth with Baked Oxtail Mouse in Pastry Case
Slurrrp.. Hmm.. It’s so tasty. We should eat it while it’s still hot. I guess this looks simple, but it needs a great talent to make it so delicious that you won’t share it with anyone. The baked oxtail mouse in pastry case was crunchy and scrumptious. I was hoping I could ask for more hahaha..
Homemade traditional Strawberry Granita with Mint Coulis
It was beautiful, delicious and light. It was a combination between sweet and sour with mint taste. You know what, I wanna swim in the middle of the strawberry granita, and drink directly in the refreshing “pool” LOL
Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that “the desired texture seems to vary from city to city” on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from the one of an ice creamwhich is creamier, and from the one of a sorbet, which is more compact; this makes granita distinct and unique.
A coulis (/kuːˈliː/ koo-lee; French, from Old French couleis, from Vulgar Latin cōlāticus, from Latin cōlātus, past participle of cōlāre, to strain) is a form of thicksauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key Lime Pie.
BEST EXPERIENCE OF MAIN
Centre Cut Black Angus with Paprika Coulis, Vegetable root Tart Tatin Asparagus and Onion Veal au Jus
Whoaaaa. This was the star. The meat was tender and juicy. Melt in your mouth, literally. Actually I was hoping they do free refill for this kind of dish hahaha..
Center cut means that it is cut from the center of the loin or muscle. It is considered better because it is usully the most tender.
Black Angus is the most common beef breed of cattle in the United States
De Bortoli, Shiraz Cabernet, Family Selection, 2012, Australia
Rich, smooth and a little bit spicy. Ripe red fruits, plum and blackcurrant, with spice and some vanillin oak.
Dry / Medium Bodied
Slow cooked meats, steak, pizza.
2013 saw low rainfall in spring with January being quite dry and warm. The dry weather allowed fruit to reach optimum ripeness providing a good balance of acidity and flavour. Some light showers in late February to help freshen the fruit with vintage starting later than usual but finishing quickly by the end of March.
Shiraz and Cabernet Sauvignon vineyards were monitored throughout the ripening season to allow the selection of fruit that displayed berry flavour ripeness and optimum sugar/acid balance. Fermentation at warmer temperatures of 20-22°C for five to seven days to optimise the extraction of desirable flavour and colour whilst retaining a soft tannin structure.
Alc/Vol: 13.5% pH: 3.6 TA: 6.2 g/L
Enjoy now or cellar for up to three years.
GREAT TO FINISH
Chocolate Mille Feuille, Double Cheese and Coffee of Kahlua Sauce
The chocolate mille feuille was moist and soft. The kahlua sauce was quite strong. I only tasted a little because there’s coffee in it. But, like the type of this dessert, it was great to finish 🙂
The mille-feuille (French pronunciation: [mil fœj], “a thousand leaves”), vanilla slice, custard slice, also known as the Napoleon, is a French pastryof which the exact origin is unknown. Its modern form was influenced by improvements of Marie-Antoine Carême.
Kahlúa is a coffee-flavored rum-based liqueur from Mexico. The drink also contains sugar, corn syrup and vanilla bean.
Pecha Kucha, Bin 808 Red, South Australia, NV
This is very delicious. It’s sweet and light. I think it’s one of my favourite wine 🙂
After dinner, it’s time for us to have fun by ourselves hahaha.. I went to Braga and Cafe Madtari. It was my first time going there. Love the places. Love the moments because I spent the night with my bestest friends 🙂
I was awaked 5.30 am. Ready to swim? Yaaay.. So happy to swim in the morning. Nobody’s around hahaha.. Err actually, I overslept. I was awake because my friend called me and asked me, “Are you sleeping again??” LOL. When I came down to the pool, it was so cold!!! I was shivering. Hahaha. But, it was a fun time. And, we left the pool reluctantly. 😦
07:30 – Breakfast at Purnawarman Restaurant
Experience fresh flavors from Asia and around the world in the all-day dining venue, Purnawarman Restaurant at the Hilton Bandung hotel. Savor a fresh buffet breakfast, a la carte lunch and buffet dinner and experience the theatrical, interactive kitchen. Dine on contemporary and traditional Asian delicacies such as Sop Buntut and Purnawarman Fried Rice on relaxed indoor and outdoor seating in this warm and welcoming restaurant.
After pooling around *hahaha* we enjoyed our breakfast at Purnawarman Restaurant. We could have the breakfast at Executive Lounge, but we prefer to eat at the restaurant. We wanted to eat brutally, I guess. LOL. We ate outside because it was too mainstream to eat inside. Hahaha.. Just kidding. Actually one of my friends already sat outside, so we followed her hahaha..
09:00 – Ultimate Chef at Pool Terrace, 6th floor
This was so fun. I thought we’re watching ultimate chef, but it turned out that we’re the ones that became the chefs. Chef de Cuisine, Chef Adhi Firdaus, demonstrated how to cook Salmon with Mango Salsa and Pindang Iga. 6 people divided into 2 teams. We competed to make the same dishes and Chef Adhi was the jury. Well, I’m not an expert when you talk about cooking. But, I was so proud that day. Chef Adhi said that the mango salsa was delicious. I made it. Hahaha.. Thank you so much Chef Adhi. You’ve made my day!!!
Team A: Soya, Icha, Dedy
Team B: Abe, Jie, Yen
Salmon with Mango Salsa
We are The Chefs!!! LOL
11:30 – Check-out
We went back to our room to pack our things, because after lunch we should go back to Jakarta *sob* I didn’t wanna go home!! I wanna stay everyday at Hilton. I love Hilton, I love Bandung. 😦
12:00 – Lunch (selected set menu by chef) at Fresco Restaurant, 6th floor
Savor International specialties and delicious, freshly made pizza as you enjoy a chilled glass of fine wine in the relaxed Fresco Restaurant at the Hilton Bandung hotel.
I love the place. It was very cozy. Located beside the stunning swimming pool, it gave us heart-stopping views. Although we’re outside, but Bandung’s weather was totally comforting. Even though Bandung wasn’t as cold as it used to be, but still, colder than Jakarta 🙂
Ginger, Apple Green, Carrot, Orange
Hmm.. what can I say.. ginger, apple, carrot, orange. A little bit spicy with a carroty taste. Not my kind of drink hahaha.. But, the ginger did make my body warmer.
Romantic Enhance 57k
Celery, Apple Green
Surprisingly, this was good. The colour was not attractive, but the taste was delish. Did it make me a little bit romantic? I guess so hahaha..
Calcium Boost 57k
The beautiful colour attracted me to drink it over and over again. The taste wasn’t my type, but I prefer this one than the detox one 😀
6 great health benefits of carrot-apple juice: It is loaded with nutrients. It is easily absorbed by the body. It is very easy to make. It can fight off illnesses, often without the need for drugs. It can replace a meal and so can incorporate into dieting program. It tastes great and you will look forward to drinking it.
The complimentary bread was very delicious. The bun was soft. Tasted good.
Shredded Duck Confit Salad
Shredded Duck Breast in Filo Pastry, with Onion Marmalade and Cucumber Ribbon Salad
This kind of salad was very delicious. Shredded duck breast was tender. They put the meat in filo pastry, made it crunchier when you bite it. The onion marmalade and cucumber ribbon salad enhanced the flavour of this shredded duck confit.
Duck confit (French: confit de canard French pronunciation: [kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the leg of the duck. While it is made acrossFrance, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.
Seasonal Fresh Garden Salad
Baby Romance, Frisee, Endive, Loloroso served with Pine Nut, Cherry
It’s a fresh garden salad with many ingredients. Tasted nice. Very fresh. I like vegetables, but sometimes depends on my mood. If I’m not in the mood to eat vegetables, I won’t eat them. Yup, I’m a moody person *sigh*
Frisee means curly leaves of endive (sense 1) that have finely dissected edges and are used in salads —called also curly endive, frisée lettuce
Endive (/ˈɛndaɪv/ or /ˈɑːndiv/; Cichorium endivia) is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.
Loloroso is a lettuce with a heavily ruffled leaf, loose green interior and a rose colored exterior. light crisp texture and a mild flavor.
Served with Vegetable Ratatouille, Truffle, Basil Oil, Tomato Fondue and Grana Padano
Served in a small portion, this wagyu meatball played as a bomb. Even though the size was small, but the impact was a blast. The flavour was quite strong. The ingredients like truffle and basil oil did their job quite well. This wagyu meatball was amazing.
Wagyu (和牛 Wagyū, literally “Japanese cow”) refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marblingand to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and demands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.
A meatball is made from an amount of ground/minced meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, mincedonion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce.
Ratatouille (/ˌrætəˈtuːiː/ rat-ə-too-ee; French: [ʁataˈtuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.
Grana Padano (IPA: [ˈɡraːna paˈdaːno]) is one of the most popular cheeses of Italy. The name comes from the noun grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana. It is called “Grana Padano” and not “Grana Padana” because the Italian word grana is the masculine noun, il grana, describing this specific cheese, and not the feminine noun la grana, which means “grain”.
Rich Seafood broth with Crouton de gruyere
Only one sip. And you could taste a sea. 🙂 Is it delicious? If you like seafood, absolutely delicious. Like I said, just one sip, and a whole sea was in your mouth. 🙂
Bouillabaisse (French pronunciation: [bu.ja.bɛːs]; Occitan: bolhabaissa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
Roasted Pumpkin Soup
Served with Caramelized Pumpkin, Almond Flakes, Garlic Puree and Truffle Oil
Hands down to this soup. It tasted so beautiful. Almond flakes made it crunchier in the texture. The garlic puree and truffle oil were superb. Enhanced the flavour of this soup. A bowl of this soup wasn’t enough.
Home Made Pappardelle
Roasted Chicken Duxelle Mushroom served with Parmesan Shaved, Fresh Basil and Mushroom Ragout
This home made pappardelle was served with creamy sauce. The roasted chicken was stuffed with mushroom. Unique. The pappardelle was cooked al dente, of course. It was delicious. Although I think it will be more delicious if you add more parmesan shaved into it 😀
Pappardelle (sg.: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide and may have fluted edges. Dried egg pappardelle have straight sides.
The term ragout (French ragoût French pronunciation: [ʁaɡu]) refers to a main-dish stew.
Roasted Breast of Chicken
Roasted Chicken filled with Spinach, Pine Nuts and Ricotta Cheese, accompanied by Cauliflower and Garlic Mash, French Beans and Onion Demiglace
This roasted chicken was tender. Tasted divine too. Sometimes they roasted the chicken too long, and it made it become dry. But, this one was perfectly juicy and tasty. The garlic mash was rich and savoury. Recommended dish.
Pan Seared Barramundi
Barramundi served on Baby Pak Choy and Creamy Clam Chowder
They ran out of seabass, so they replaced the seabass with barramundi. And I wasn’t sorry. The barramundi was tender and tasted good. The creamy clam chowder enhanced the flavour. This one was quite addicting 🙂
Cheese Cake Fritters
Warm Crispy Fried Cheese Cake serve with Banana Foster Flambé and Vanila Ice Cream
Nothing much to say. Nom nom nom. The banana foster flambé was sweet and hot. Combined with vanilla ice cream, and a warm crispy fried cheese cake, they worked together as one delicious dessert 🙂
Flambé (/flɒmˈbeɪ/, French: [flɑ̃be]; also spelled flambe), is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber). Flambéing is often associated with tableside presentation of certain liqueur-drenched dishes, such as Bananas Foster or Cherries Jubilee, when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in making coq au vin, and other dishes and sauces, using spirits, before they are brought to the table. By rapidly burning off the volatile alcohol, flambéing can infuse a dish with additional aroma and flavor, and moderates the harshness of raw, high-proof spirits. The partial combustion of the flammable alcohol results in flames which quickly consume the liquid, however, some residual flavors usually remain.
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Preparation of the dish is often made into a tableside performance as a flambé.
Double Chocolate Cake with Blood Orange Mousse
Belgian Chocolate Flavoured Cheese Cake Topped with Blood Orange Mousse Served with Strawberry Sorbet
Chocolate cake never disappoints me. Although cheese cake was never my favourite, but the blood orange mousse took over the cheesy flavour. 🙂 It was a little bit different from the usual orange. Stronger. The strawberry sorbet was fresh and nectarous. Super recommended!!
The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost-blood-colored flesh. The fruit is roughly the same size as an average orange, but sometimes can be smaller or larger; its skin is usually pitted, but can be smooth. The distinctive dark flesh color is due to the presence ofanthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night. Sometimes there is dark coloring on the exterior of the rind as well, depending on the variety of blood orange. The skin can be tougher and harder to peel than that of other oranges.
Selection of Ice Cream
Three Scoops of Ice Cream Served with offered Flavour Selections
I’m in love with this dish. This is their signature dish. No wonder. It’s so delicious to the last sip. They served this Pindang Iga with rice and emping. I ate this dish like crazy hahaha.. It’s a combination between sweet and sour. The meat was tender and juicy, of course. Must-try dish!
Prize for Ultimate Chef Winners: Pizza!!
14:30 – Farewell, back to Jakarta
It’s time for us to go back to Jakarta after having so much fun at Hilton Bandung. Farewell Hilton, Farewell Bandung. See you again soon 🙂