E&O Indonesian Flavours at Menara Rajawali Mega Kuningan Jakarta

August 4th, 2017. E&O contacted me to come to taste their new menu. Actually it’s an event to celebrate Indonesia’s 72nd Independence Day. They asked me to bring friends, so I asked Aline, Cindy, Natasha and Sovi to keep me company.

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Enjoy a limited-time menu of authentic Indonesian dishes crafted by Executive Chef Will Meyrick. Explore the diversity, depth and complexity of Indonesian flavours with regional dishes like Aceh-style Sea Bass Curry, Malang-style Sate Kambing and Spicy Jagung Bakar with Ikan Teri Butter and Andaliman Aioli.

“Rawon” Beef Short Ribs 190k

with Galangal, Lemongrass, Baby Carrot, Salted Duck Egg, Beansprouts

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Aceh-Style Sea Bass Curry 130k

with Tomatoes, Okra, Belimbing Wuluh and Asam Kandis

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“Ayam Betutu Kuah Gilimanuk” 150k

with Galangal, Ginger, Turmeric, Shallots and Garlic

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“Sie Itek” – Slow Braised Duck Curry 125k

with Lemongrass, Coriander and Curry Leaves

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Spicy “Jagung Bakar” 45k

with Ikan Teri Butter and Andaliman Aioli

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Malang Style “Sate Kambing” 70k

with Peanut Sauce, Pecel Salad and Rempeyek

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I really love how E&O added Indonesian flavours to their menu. I hope it will be forever. LOL.
My most favourite was the Sea Bass Curry. Well-seasoned with flawless texture of the fish.
Don't forget to add rice to the broth. Dabest.
Another favourite was the Rawon. One of the best rawon in town.
Tender meat with a strong rich broth traditional Indonesian beef black soup.
It's really hard for me to find a delicious rawon. And this E&O "Rawon" was perfect!
Ayam Betutu and Duck Curry were also delicious. OMG! They were overwhelming.
The Jagung Bakar was really good. I had them with rice hahahahaha..
My friend maybe thought I was crazy LOL. Don't care lah..
And the "Sate Kambing" was good. Not a single smelly meat.

So, for me, I couldn’t find any non-delicious food there. Kudos to Executive Chef Will Meyrick for his magic hands and creative mind. Great job Chef! Super love to all the food. Keep up the amazing work, Chef. Last but not least, thank you E&O for always serving delicious food to us.

E&O Jakarta
Menara Rajawali, 1st Floor
Jl. Dr Ide Anak Agung Gde Agung LOT#5.1
Kawasan Mega Kuningan
Jakarta
Phone: 021-29023418
IG: @eandojakarta

Ramadhan Specials at E&O (Eastern & Oriental) Menara Rajawali Mega Kuningan Jakarta

June 9th, 2016. Time for Ramadhan Specials at one of my favourite restaurant. I went with a bunch of besties. Yup. There were Darius from @whats_up_jakarta, Aline from @alinech, Cindy from @cnlulaby, and Hans & Vania from @eatandtreats. We were having fun with the food at my one of my favourite places to eat. E&O.

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courtesy of E&O Jakarta

STARTERS

Singaporean-Style Rujak 100k

with Soft Shell Crab, Crushed Peanuts, Pineapples, Green Mangoes, Yam Bean Prawn Paste and Tamarind

It’s so good I ate a lot of those soft shell crab hihihi.. I don’t like rujak, but this one was different. Rujak is a mix of everything and every taste. Sweet, sour, salty. In one plate. What could go wrong?

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Prawn Popiah 90k

with Green Mangoes, Peanuts, Beansprouts, Fresh Lettuce and Sambal Belacan

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Tahu Isi – Stuffed Tofu and Chillies 90k

with Fish, Coconut Milk served with Black Pepper and Black Bean Sauce

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Egg Martabak 70k

with Pickled Acar, Green Chillies and Fish Curry Sauce

Always love egg martabak. The beautifully crispy skin and the fluffy filling. Super addictive. This martabak actually is best eaten hot, even though I had to to eat cold dish because of those taking-photos foodies. LOL.

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MAINS

Gulai Ikan – Whole Barramundi 180k

with Asam Potong, Fish Curry Powder, Coriander, Cumin and Coconut Milk

I didn’t like this dish. The skin of the fish was too hard to eat. I prefer the tender one. Sorry Chef. 😦

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Ayam Merah – Chicken Simmered in a Rich Tomato Sauce 110k

with Cardamom, Lemongrass and Fresh Mint

This one was tasty with generous chicken chunk. The tomato sauce was fresh and delicious. Enhanced the taste of the chicken. Love the presentation too. It looked so sexy, right?

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Kuzi Daging – Boneless Beef Short Ribs 160k

slow-cooked in Chilli, Coriander and Mint, Chutney, Yoghurt, Raisins and Tomatoes

Slow-cooked meat was always my favourite. It was tender and juicy and tasted so good. The unique taste of chutney and yoghurt gave this dish a richer taste.

Chutney is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip.

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Malaysian Lamb Korma 160k

with Almonds, Green Chillies, Cumin, Coriander, Mint, Coconut Milk and Dates

The korma gave a twist to this lamb. When you mix those spices, you will get a rich dish. It’s very aromatic. The coconut milk added a great texture. Recommended!

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DESSERTS

Durian Martabak 60k

with Coconut Ice Cream

Best martabak ever! The martabak was crispy with durian filling. Love the texture of the martabak. And the filling was quite generous. I can taste the durian now, literally. Ugh, I wanna go back there again to eat this dessert. Must go back! It’s a must! Very recommended!

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Sago Pudding 60k

with Jackfruit, Dried Coconut and Pandan Jelly

Love the jackfruit. Period.

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Thank you E&O for always serving us delicious food. Still, one of the best restaurants in Jakarta. Bravo!

E&O Jakarta
Menara Rajawali, 1st Floor
Jl. Dr Ide Anak Agung Gde Agung LOT#5.1
Kawasan Mega Kuningan
Jakarta
Phone: 021-29023418
IG: @eandojakarta

E&O (Eastern & Oriental) Menara Rajawali Mega Kuningan Jakarta

February 4th, 2016. I was at E&O with fellow foodies. They served lunch for Chinese New Year. Well, I always loved coming back to E&O. For me, they’re one of the best Asian restaurant in Jakarta.

Please join us for a week of festivity to welcome

YEAR OF THE MONKEY

5 – 12 FEBRUARY 2016

ALL DAY

Together with Will Meyrick’s take on Chinese New Year dishes like Yee Sang Salad, Steamed Fish, Peking Duck and the all time favourite Suckling Pig.

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credit to @eandojakarta

CHINESE NEW YEAR SPECIALS

STARTERS

Yee Sang Salad 100k

Salmon Sashimi, Pomelo, Sesame Seeds, Carrot, Pickled Ginger and Plum Sauce

Arrange all the salad ingredients with salmon sashimi in the middle. Then mix them all together. That’s how you eat yee sang salad. Always love salmon sashimi. The plum sauce was sweet and sour, very delicious. So fresh.

Yusheng, yee sang or yuu sahng (Chinese: 鱼生; pinyin: yúshēng; Pe̍h-ōe-jī: hî-seⁿ or hû-siⁿ), or Prosperity Toss, also known as lo hei(Cantonese for 撈起 or 捞起) is a Teochew-style raw fish salad. It usually consists of strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients. Yusheng literally means “raw fish” but since “fish (鱼)” is commonly conflated with its homophone “abundance (余)”, Yúshēng (鱼生) is interpreted as a homophone for Yúshēng (余升) meaning an increase in abundance. Therefore, yusheng is considered a symbol of abundance, prosperity and vigor.

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Roast Duck 125k

with Hoisin Sauce and Pickled Ginger

Definitely one of the best. Tasty with juicy meat. Truly outstanding. It had incredible flavour with tasty skin and tender meat. And I love the way they pull out the bones. LOL. Definitely the best way to eat roast duck. No bones.

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SOUP

Szechuan Hot and Sour Soup 140k

with Prawns, Squid, Snapper, Beancurd, Cloud Mushroom and Black Vinegar

Too salty. I needed warm rice, I guess. LOL. That’s my secret mission hahaha.. But it’s true. It was delicious only too salty. I prefer the sour taste in the soup. Because it will be more fresh. 🙂

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MAINS

Steamed Fish 150k

with Dried Shiitake, Ginger and Asian Celery

Mild flavour with fluffy texture. Love the sauce. Really enhanced the taste of the fish. Fyi, fish symbolize prosperity, energy and good fortune. So, yes, always cook fish for Chinese New Year. It will bring you good luck charm.

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Char Siu Pork on Rice 120k

with Choy Sum and Pickled Ginger

I love the rice, but the char siu pork was a little bit too dry. Just a little bit. The char siu should be moist on the inside and slightly chewy on the outside.  Love the presentation, though. Really love it. I gulped when it came to our table. Wow. What a dish.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat. 

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Singaporean Chilli Prawn 160k

with Fried Mantao

OMG! It’s so delicious, I wanna eat the whole prawn and the fried mantao. Believe me, the fried mantao was amazingly delicious. I ate the prawn and the mantao altogether. The combination was beyond compare. It’s a little bit spicy with flavourful sauce. The best Chilli Prawn!!!

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Suckling Pig 350k quarter / 700k half

with Nahm Prink Num, Nahm Jim Jauw and Kaffir Sweet Chilli Sauce

One of the best! I love how the skin was crackling in my mouth. The meat was tender and juicy. Out-of-this-world. To-die-for. There are so many words to describe it. LOL. They had to add one more portion for us. Hahahaha.. Yeah, we were so crazy about it.

A suckling pig is a piglet fed on its mother’s milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines.

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DESSERT

Mango Panna Cotta 70k

Lovely dessert with the wobbly and silky and smooth texture. So cute with adorable colour. Tasted beautiful. I could taste the panna cotta dancing with my tongue. Recommended when you wanna try something different from durian panna cotta. 🙂

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For reservation enquiries, please call at 021-5761645. Recommended for Chinese New Year celebration.

E&O Jakarta
Menara Rajawali, 1st Floor
Jl. Dr Ide Anak Agung Gde Agung LOT#5.1
Kawasan Mega Kuningan
Jakarta
Phone: 021-29023418
IG: @eandojakarta

E & O Menara Rajawali Mega Kuningan Jakarta

April 17th, 2015. I went to E&O at Menara Rajawali Mega Kuningan. Still the best Asian restaurant so far. The place still amazed me. They redecorated the place. They had open kitchen now 🙂 If you wanna see their environment before the renovation, please click my previous review HERE.

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After years of traveling throughout Asia, Chef Will Meyrick has dedicated time in perfecting his favorite street-side dishes from various countries and has translated his love for Southeast Asian cuisine in the carefully thought menu at E&O.

The new menu features Chef Meyrick’s classic favorite dishes in Thailand and Vietnam, and importantly, Indonesia. With the technique of using different unique spices from these various countries, he had whipped out what what is a perfect marriage of the cuisines.

Inspired by our local dish, the Dendeng Balado, Chef Meyrick has added his own twist to this classic dish. Using beef short ribs instead, the Thai Style Dendeng Balado features Thai flavors that are bold and intense. It has a sweet, spicy and tangy taste from the spices used, which differs from the regular Indonesian jerky.

The Hanoi Spring Rolls is a perfect dish for vegetarians! The street vendors of Hanoi take pride in their spring rolls. Chef Meyrick has personally picked up their skills and brought the secret recipe to E&O’s new menu. The Hanoi spring rolls is not your regular spring rolls- they are wrapped with rice paper instead of the traditional pastry of flour and egg.

The Beef Rendang is a classic staple, and a personal favorite of Chef Meyrick. The rich curry is made of coconut milk and melting tender beef, slow-cooked for a couple of hours before serving. Simmered in flavors of the lemongrass and ginger, comes the savory beef cooked to perfection.

Let’s tour around the place 🙂

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Hanoi Crispy Spring Rolls 40k

with Fresh Herbs and Nuoc Cham Dressing

It’s a appetizing deep fried rolls, indeed. Love the crispy skin and the filling. The dipping sauce that comes with it was very delicious. It’s a perfect starter. Such a light menu.

Nước chấm is a common name for a variety of Vietnamese “dipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.

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Lá Lốt Vietnamese Grilled Minced Pork Belly 70k

wrapped in Betel Leaves with Nuoc Cham

Best starter ever. Hahaha. Can you imagine you start your meal with pork belly? Now I don’t need to imagine it anymore. I experienced it myself. 😀 What a classy starter. The pork belly was tasty and savoury at the same time. And I had no idea that betel leaves were good as a wrapper. Don’t forget to dip it into nuoc cham sauce. Amazing.

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Seared Salmon Salad 90k

with Watermelon, Ginger, Lime Leaves, Cucumber, Thai, Basil, Mint, Roasted Chilli and Shallot Dressing

Love the presentation. Red and green. Christimas comes early woohoo.. Anyway, I was skeptical about the watermelon. How come they use watermelon? I built courage to try the watermelon and voilaaaa.. it was very fresh and also delicious. The delicate flavor of the salmon was not overpowered. When you took a bite of the salmon along with the salad, the flavours blend beautifully.

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E&O Tahu Tek 60k

Egg and Tofu Salad with Potatoes, Rice Cakes, Bean Sprouts, Asian Celery and Petis Peanut Sauce

Tahu Tek is a Surabaya’s signature dish. It consists of fried tahu, rice cake, potato, bean sprout. Funny story: they called it tahu tek because the sound of the scissors when cut the ingredients *tek tek tek* Actually I never tried Tahu Tek from Surabaya. But this E&O Tahu Tek was incredibly delicious. The peanut sauce was fragrant and tasty. Recommended!

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Thai Style ‘Dendeng Balado’ 185k

Caramelized Beef Short Ribs with Kaffir Lime, Red Chilli, Coriander Seed and Lemon Basil

My friend suggested me to try this. He said, “This is so good, you should try.” And, it was. It was really good. It’s sweet and spicy but not too spicy. And it’s addicting. Don’t forget to ask for white rice. The dendeng was tender and juicy. And the spices added a nice taste and fragrant. Ugh, I’m drooling right now. Worth the price!!

Dendeng refers to thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried through the frying process. It is similar to jerky. Dendeng was originally founded by the Minangkabau people. At first they made Dendeng from beef, drying it so it could be eaten for days and bringing it with them when they traveled. The Minangkabau version — probably the most popular dendeng dish in Indonesia — is called Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra, made from beef which is thinly cut then dried and fried before adding chillies and other ingredients.

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‘Rendang’ of Slow Braised Beef Cheek 160k

simmered in Turmeric Leaves, Coconut, Milk, Sumatran Spices and Chilli

It’s too sweet for my palate. But the meat was tender and juicy. Very well-seasoned. It’s not spicy too. Not like “rendang” from the usual Padang restaurant. Still, I prefer the savoury one. But if you like the sweet one, you should order this.

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Balinese ‘Pepes’ 150k

Barramundi wrapped in Banana Leaf with Sambal Matah, Shimeji Mushrooms, Green Tomatoes and Lemon Basil

Barramundi was a delicious fish. I tasted many kind dish with barramundi and it never disappointed me. And this “pepes” with barramundi was new to me. It’s totally worth it. The fragrant and the flavour were very appealing. It’s a combination between expensive fish with traditional dish. Recommended? No doubt!

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“Singaporean Channi Chicken” 120k

Chicken simmered in a Light Southern Indian Curry with Turmeric, Cumin, Coriander Yoghurt and Fresh Coriander

I love this menu. Well, it’s Indian curry, but it’s very light. I didn’t really like the channi, so I only finished the chicken. The chicken meat was so tender. Rich in flavour and fragrant, I recommended the dish for those who love curry 🙂

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Coconut Brûlée 65k

with Rum, Raisin, Young Coconut and Roasted Almonds

This creamy classic dessert was amazing. Smooth and silky texture. So flavourful without being overly sweet. The roasted almonds added a lovely crunch crunch. This coconut brûlée far surpassed my expectations. Recommended for those brûlée lovers.

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Chocolate Fondant 65k

with Homemade Sweet Condensed Milk and Pandan Ice Cream [15 mins]

First impression? Wooooow fantastic. It’s absolutely gorgeous. The “mountain” cake was deliciously gooey. Too bad, no chocolate lava came from the “mountain.” But thank goodness, the pandan ice cream and the sweet condensed milk were very delicious. I couldn’t stop eating.

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Durian Panna Cotta 55k

with White Sticky Rice

Still the best panna cotta for me. As you can see the presentation, super tempting right? The panna cotta was creamy with smooth texture. The bold taste and strong fragrant of the durian made me go crazy. One spoonful of the panna cotta and the sticky rice, believe me, you will ask for more. So, durian and panna cotta? Perfect for each other. Without a doubt, it was the best panna cotta I’ve ever tried. Most recommended!

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Say no more for the best Asian restaurant in Jakarta. Trust me, you will come back again and again.

E&O Jakarta
Menara Rajawali, 1st Floor
Jl. Dr Ide Anak Agung Gde Agung LOT#5.1
Kawasan Mega Kuningan
Jakarta
Phone: 021-29023418
IG: @eandojakarta

E&O Mega Kuningan Jakarta

1 Juli 2013. Gw surprise juga terima invitation dari E&O Jakarta. Padahal adik gw baru aja nanya, eh tau2 gw terima undangannya by email. Gw nanya SkinnyMini, ternyata cuma Aline dan Hans yang di-invite. Gw mencoba squeeze Octa en adik gw yg fans berat Chef Will Meyrick, tp sayang sekali udah gak ada tempat.

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5 Juli 2013. Gw dateng kepagian. Acara jam 6 sore, gw udah sampe jam 4:30. Setelah malu2 *sejak kapan gw malu2 yak?* memperkenalkan diri ke Raechel and Catherine, gw mulai liat2 resto-nya. Gw salut banget dengan orang2 di sana. Mereka welcome banget. En ternyata untung banget gw dateng pagian, krn kalo maleman dikit, lampunya langsung dibikin remang2, en udah pasti akan sulit utk mendapatkan foto yg bagus. Kebetulan gw bukan fotografer handal, jadi sulit banget buat gw kalo sampe gak ada cahaya 😦

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Gw suka banget sama bar-nya. Tempatnya bikin betah. Pantes banyak org yg gak bisa turun dr kursi bar hahahaha.. Semua gelas tertata rapi, dan botol2nya menarik banget dengan berbagai bentuk.

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Pertama2 gw dijamu dengan 2 minuman yg cantik 🙂

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Pineapple Coriander Margarita 90k

Silver Tequila, Homemade Lime Juice, Pineapple, Coriander Root. Gw suka banget nih, tp berhubung belum makan jadi gw gak pake silver tequila-nya. Gelasnya gak terlalu besar, tp isinya bs nampung banyak loh. Rasanya enak banget. Gw bs ngerasain lime juice dan pineapple berdansa di lidah gw dengan semangat. Agak nyesel gak pake tequila-nya, krn pasti bakal nikmat banget begitu dipadu dengan deretan garam di sekeliling bibir gelasnya. Duaaaaaaar, rasanya pasti dahsyat.. Next time ah 🙂

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E&O Sling 125k

Dry Gin, Elderflower Liqueur, Fresh Pineapple and Lime Juice, Fresh Kiwi, Soda. Kali ini gw juga gak pake dry gin, en gw kembali menyesal. Tp drpd perut nanti berontak, mending main aman dulu aja deh. Pineapple dan Lime Juice dipadu dengan fresh Kiwi? Amaaaahzeeeng..

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Setelah ngobrol2 sama Catherine, gw muter lagi utk foto2. Tempatnya sangat cantik, rasanya semua mau difoto, kalo gak inget ada si Catherine di samping gw yg udah baik banget anterin gw kelalang-keliling. Gw pun mulai foto2 cantik sekitarnya 🙂

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Tak lama blogger laen pun berdatangan. Mulailah disediakan makanan kecil sebelum dinner dimulai..

Salmon Betel Leaf with Galangal, Dried Shrimps, Roasted Chillies, Coriander and Salmon Roe 32k/pc

Penyanjiannya unik, ditaruh di atas daun. Rasanya agak spicy memang krn ada roasted chillies-nya 🙂 Salmonnya enak banget, gak bau amis, recommended.
Galangal (also known as galingale, galanga, blue ginger, and laos or lengkuas) is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia.
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

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Crispy Pork Belly with Tamarillo and Tamarind Sauce served with Nam Pla Prik 190k

This is the best pork belly. Rasa pork-nya gurih banget. Lemak dan dagingnya dimasak dengan sempurna. Mau lagi!! Very recommended!!
Nam Pla Prik is made of anchovies and salt which are fermented for 6 to 12 months under the tropical sun. The process of fermentation leaves behind an elixir laden with flavor and concentrated glutamic acid. This elixir creates a mouthful of flavor when added to salads, soups, curries, stir-fries, dipping sauces, rice and noodle dishes, or served simply as an everyday condiment. (taken from praneesthaikitchen.com)

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Chicken and Prawn in Egg Net with Peanuts, Lemongrass, Mint and Pickled Cucumber and Shallots Relish 65k

Dibungkus dengan semacam dadar telur, ayam dan udang ini menyatu dengan sempurna bergulung bersama peanuts, lemongrass, mint, pickled cucumber dan shallots relish.
Cymbopogon (lemongrass) is a genus of about 55 species of grasses, (of which the type species is Cymbopogon citratus [a natural and soft tea Anxiolytic]) native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, tanglad, hierba Luisa or gavati chaha amongst many others. Lemongrass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, beef, and seafood.
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions and garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.

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Setelah itu lanjut dengan dinner. Chef Will Meyrick dan Chef Palm Amatawet menyempatkan diri untuk mampir dan menyapa kita semua, sebelum kembali ke dapur 😀 Tp sebelum mulai makan, kita dituangin wine lho..

Gewurztraminer HUGEL AOC Alsace

white wine ini rasanya gak terlalu strong. Tapi ternyata gw emang gak gitu suka white wine yah hahaha. biasa aja sih jadinya, gak nagih.
Originally from northern Italy, this is the emblematic grape of our region due to its slow maturation with cool nights giving its full varietal expression. Dry but intensely aromatic.

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Selection of Northern Thai Relishes with “Nam Prik Ong”, “Nam Prik Goong”, “Nam Prik Num” and Crispy Tempura Vegetables 125k

Ini merupakan menu Starters. Isinya crispy tempura vegetables dengan 3 macam dip yang masing2 memiliki rasa dan tekstur yang khas.
Nam Prik Ong is a traditional specialty of northern Thailand made with minced pork and tomato, but here they use chicken and tomato.
Nam Prik Goong includes shrimp paste and the ever present pounded chillies, lime juice and fish sauce.
Nam Prik Num is a thick northern specialty based on roasted green chilies, onion and garlic, is usually eaten along with vegetables, pork cracklings and sticky rice.

(taken from http://en.wikipedia.org/wiki/Nam_phrik)

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Southern Hot and Sour Soup of Fish with Kedondong Leaves, Turmeric, Chillies, Lime Leaves and Coriander (Half) 80k – (Regular) 140k

Ini enak banget, tp sayangnya pedessssss. Hohoho.. Gw bener2 gak kuat abisin kuahnya hahaha.. Tapi rasanya enak banget. Ikannya empuk dan gak amis. Pokoknya recommended buat yg doyan sop ikan pedes hehehe..
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color. (taken from whfoods.com)
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

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Grilled Beef Salad with Green Mango, Shallots, Peanuts, Mint and Nahm Jim Jauw 90k

Grilled beef-nya enaknya ampun2. Gw sampe gak bisa brenti, saking aja inget sepiring dimakan rame2 hihihih kalo gak, udah diembat semua. Saladnya juga enak, seger.
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions and garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.
Nahm Jim Jauw is a kind of famous Thai dipping sauce, eaten with grill, BBQs and deep fried in Esarn style cuisine. (taken from www.thaifoodz.com)

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“Choo Chee” of Crispy Barramundi with Chilli and Thai Basil 170k

Ikan Barramundi yang dimasak dengan red curry ini rasanya enak. Pedes sedikit, tp bumbunya nikmat banget, mengalahkan rasa pedasnya. Ikannya sendiri enak banget. Recommended.
Choo Chee is basically red curry – only cooked in higher heat until the curry gets bubbly hot – so hot that it makes “chooooo cheeeee” noises.
The barramundi (Lates calcarifer), also known as Asian seabass, is a species of catadromous fish in family Latidae of order Perciformes. (taken from sucheela.blogspot.com)
Barramundi
have a mild flavour and a white, flaky flesh, with varying amount of body fat. Barramundi from local fish farms are known as pla kapong in Thailand. Since its introduction, it has become one of the most popular fishes in Thai cuisine. It is often eaten steamed with lime and garlic, as well as deep-fried or stir-fried with lemongrass, among a variety of many other ways.

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Massaman Curry of Slow-Braised Lamb Shank with Cardamom, Shallots, Pumpkin and Tamarind 170k

Lamb Shank is the meaty cut from the lower end of the leg. Jadi emang di bagian deket sama kaki. Dagingnya dimasak empuk. Gw juga suka banget sama bumbu2nya. Gurih tapi uniknya gak sampe bikin kehausan. Pedas asam manis campur jadi satu.
Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Elettaria Cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine.
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions and garlic, when sliced, raw shallots release substances that irritate the eye, resulting in production of tears.

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Twice-Cooked Beef Short Ribs with Sweet Fish Sauce, Cucumber and Nam Pla Prik 220k

Beef short ribs ini empuk banget. Gw sampe gak brenti nyomot saking doyannya. Dengan memakai bumbu yg tepat, makin gurih rasanya. Saus ikan yg manis dan pedas bikin merem melek pas makan.
Nam Pla Prik is made of anchovies and salt which are fermented for 6 to 12 months under the tropical sun. The process of fermentation leaves behind an elixir laden with flavor and concentrated glutamic acid. This elixir creates a mouthful of flavor when added to salads, soups, curries, stir-fries, dipping sauces, rice and noodle dishes, or served simply as an everyday condiment. (taken from praneesthaikitchen.com)

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Di tengah2 kami kembali ditawarkan wine. kali ini red wine.

Frankland State 2008 Isolation Ridge Shiraz

red wine ini enak banget. rasanya emang strong, tp menyatu dengan manis di lidah gw.
The Frankland River region is recognised as one of Australia’s finest shiraz growing regions. The Mediterranean climate of warm days and cold nights, combined with the unique ironstone soil found in our Isolation Ridge Vineyard produces shiraz of power, refinement and finesse. Our Isolation Ridge shiraz aims to capture all the quintessential fruit opulence, black pepper and spice notes for which the region has become renowned. Frankland Estate has an established international reputation for its Isolation Ridge Shiraz.
A complex and concentrated blend of fruit aromas with spice, black pepper and ironstone flintiness with hints of oak. A core of fruit gives weight to the front palate. Blackberry, black olive, ironstone and the use of subtle, spicy French oak give complexity. A sweet core of red currant and dark plum flavoured fruit complements the fine-grained tannins, which give the wine length.

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Cocoa Ganache with Peanut Butter Palm Sugar Ice Cream and Honeycomb Crumble 50k

Wah, dessert ini enak banget nih. Coklatnya berasa, ada toping honeycomb crumble yg kriuk2 manis. Gw sukaaaaa..
Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a “loose” or “soft” ganache that is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes. A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles. (taken from http://candy.about.com)

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Durian Panna Cotta with White Sticky Rice 50k

This is the best panna cotta I’ve ever taste.. wow.. Enak banget. Lembut, durennya berasa bener. Pokoknya gak cukup cuma makan sekali. Wanginya, rasanya, teksturnya, best panna cotta ever!!!
Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set.

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Setelah mencoba berbagai macam menu, akhirnya acara pun selesai. Tak ketinggalan berfoto bersama para chefs, Raechel dan tentunya SM yg udah diundang ke sini.

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Thanks Raechel, Catherine, Chef Will Meyrick, Chef Palm Amatawet and E&O Jakarta for inviting me. See you in the next gathering.

E&O Jakarta
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