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.
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 🙂
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.
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.
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.
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!
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.
‘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.
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!
“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 🙂
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.
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.
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!
Say no more for the best Asian restaurant in Jakarta. Trust me, you will come back again and again.
Menara Rajawali, 1st Floor
Jl. Dr Ide Anak Agung Gde Agung LOT#5.1
Kawasan Mega Kuningan