Get inspired by progressive Indonesian flavours through a unique chefs collaboration dinner at The MAJ Senayan.
One of Jakarta’s hippest dining destinations in Jakarta, The MAJ Senayan, is collaborating with Jakarta Culinary Movement to present a 5 Chefs Collaboration fund-raising dinner in support of the Indonesian National Team as they compete for the title of the best at Food Hotel Asia 2020, Singapore.
Priced at IDR 598,000++ per person, diners will have the chance to experience the distinct styles and culinary brilliance of five different chefs, starting with Amuse-bouche by Chef Philip Walasary from TWG Tea Salon & Boutique, Pecak Gurita appetiser by Chef Denny Gunawan from Grand Mercure Batavia, Deconstruction of Soto Ayam by Chef Rendy Renaldi from The MAJ Senayan, while the main course will be crafted by Chef Mochammad Zikrie of Anggana and AMUZ Gourmet Chef, Fransisca Tamba to handle dessert.
“We strive to bring the best of Indonesian flavours in the truest sense by focusing on herbs and flavours to bring out the main produces. The aim is so that everyone can easily enjoy each dishes, while still enticing fine-dining enthusiasts to realise the complexity of each dishes. This is not always easy, but since we’re doing this for a good cause, less than perfection is not an option,” Chef Philip Walasary explained the inspiration for this fourth edition of Jakarta Culinary Movement collaboration dinner.
A four-piece amuse-bouche starts of the experience, consisting of progressively rendered Indonesian bites, like the Potato Fritters with Green Chilli Anchoivies Salsa, Tenderloin Sambal Terasi, Chicken Roulade Bumbu Bali, and Tuna Sambal Matah.
For appetiser, the Pecak Gurita plates sous-vide octopus with traditional bumbu pecak, coconut water, shrimp paste, tamarind and chili salsa. This offers a refreshing sea-and-spices combo completed with a perfectly tender white meat.
The Deconstruction of Soto Ayam is a soup dish that brings together authentic Indonesian soto flavours with a modern presentation. Savour the chicken mousse, drenched in clear turmeric consommé and a unique glass noodle aspic.
As for the main course, you’ll be dazzled by the juicy texture of 4-day dry-aged rump veal marinated with traditional maranggi seasoning and grilled to medium perfection. The Maranggi Veal also comes with pickled vegetables and cashew nut purée.
Dessert is a decadent Valrhona Chocolate and Bali Curve Gourmandise, a well-balanced treat of curve mousse, Valrhona chocolate sphere, Ambon banana almond sponge, coffee cremeux, caramelized cashew nut and coffee ice cream.
For table reservation and further information, contact +62 877 7551 4975.