C's Hyatt Jakarta - New Taste by Chef Matt Demery


It's an honour that i've been invited to taste new menu from chef matt demery at C's Steak & Seafood Restaurant. Nice dinner gathering with fellow foodies and served by great Chef. Look at our table-setting, simply elegant so guest can enjoy warm ambience with nice service from staff C's Steak & Seafood Restaurant.

Chef Matt Demery with Chef Rolf Knecht and his team introduced a new concept that is bring the great local ingredients from Farm to Table. They focused to used a fresh and high quality local ingredients. Chef Matt Demery creations presents a variety of different menus, depending on what ingredients are available locally at the time.

Shaved Vegetable Salad
Fresh organic vegetables from local farm, lemon vinaigrette. Good appetizer to opening the dinner. Lemon vinaigrette dressing made the salad so refreshing. 

Wood Oven Roasted Bone Marrow
That's made ​​from cow marrow. The seasoned beef marrow and sprinkled by herb crust and then baked. The marrow served with roasted garlic and crunchy toasted baguette. Marrow was very tender and tasty. Perfect combination with herbs crust layer on top.

Pan Seared Foie Gras
Another favorit and recommended dish that night! Foie gras served with croissant bread pudding, red wine, apple butter and granola to add a crunchy texture. What a unique combination. Foie gras was soft, fragrant and I really like that savory bread pudding combined with a sweet and savory crunchy granola that makes this dish so unforgetable. 

Oxtail Pasta
This pasta using angel hair pasta with small diameter. Cooked with leek cream, sliced mushrooms and a sprinkling of parmesan. Oxtail was very tender and tasty. But I think it's too creamy for me.

Wagyu Beef Cheek
My tummy almost full, but Chef Matt still have a signature dish. Wagyu Beef Cheek. Beef cheek is not unusual, at least for me, but in fact it is quite thick. The beef cheek cooked with the sous vide technique and combined with red wine sauce. The texture of the meat was quite tender, and you can taste the sweet of red sauce wine.

Yeah it's time for dessert. This homemade sorbet made ​​from fresh natural ingredients and it tasted delicious after enjoying a dinner of C's Steak & Seafood Restaurant. 

Chef Matt Demery - Chef Rolf Knecht - fellow foodies
Thank you for C's Steak & Seafood Restaurant, Hyatt Jakarta. Overall, various delicacies menu creations of Chef Matt is a must try & recommended. They should be appreciated for his efforts to establish cooperation with a local farm to get the best quality ingredients. 

C's Steak and Seafood Restaurant
Grand Hyatt Hotel, 4th floor
Jl. M.H. Thamrin kav. 28-30
Jakarta 10350
Tel. (021) 2922 1234

Shirokuma PIK


Aloha dessert lovers, ada tempat baru yang lagi happening di daerah Pantai Indah Kapuk. Yup, daerah ini emang gak pernah mati untuk urusan kuliner. Muterin PIK untuk makan gak akan ada habisnya. Oke back to topic, dessert shop terbaru yang lagi happening di PIK ini bernama Shirokuma, yang mengusung matcha sebagai speciality mereka. So if you are a matcha addict, you should try this place!

Shirokuma cukup mungil, namun kamu cukup gampang menemukan tempat ini, dengan mencari beruang putih yang merupakan icon Shirokuma. Interiornya cukup nyaman, dengan material kayu dan dominan warna putih. Ketika saya berkunjung, bahkan sampai sempat closed, saking ramainya dan waiting list yang tak terbendung. Whoa, great job! Beruntungnya, saya dan teman2 foodies, gak perlu antri, karena memang sudah janjian dengan Michelle, sang owner Shirokuma, yang sudah menunggu kami sambil menyiapkan menu speciality Shirokuma.

Mari mulai dari yang ringan dulu. Ternyata Shirokuma tidak hanya menjual dessert saja, ada juga savory menu misalnya, popcorn chicken ini. Sangat crispy diluar namun masih juicy didalamnya. Crunchy!

Ini favorit saya! Mungkin penampilannya terlihat biasa, tapi rasanya sungguh super bikin nagih. Digoreng garing, renyah dengan bumbu BBQ yang asin gurih, bikin pengen ambil lagi, lagi, dan lagi. Really love it, simply addicted!

Untuk yang 'agak berat' bisa mencoba berbagai kreasi Japadog khas Jepang. Ada Tonkotsu dog, dengan sosis yang digoreng seperti katsu. Japadog ini disajikan dengan tonkotsu sauce, nori dan japanese mayo. Kebetulan untuk tonkotsu dog pesanan saya ini menggunakan pork sausage lho, jadi lebih enak haha.

Japadog dengan black bun? Eits, jangan serem dulu. Rotinya mungkin terlihat mengerikan dengan warna hitam pekat, tapi begitu gigitan pertama, pasti pengen lagi. Japadog ini disajikan dengan teriyaki saus, nori, dan japanese mayo.

Nah kalo yang ini mirip okonomiyaki, yup memang betul, karen ide awalnya dari okonomiyaki, cemilan khas Jepang. Disajikan dengan okonomiyaki saus, japanese mayo, dan nori, patut dicoba untuk pecinta okonomiyaki.

 matcha cake, cornflakes, mochi, shiratama balls, chunky red beans and matcha jelly

 cornflakes, mochi, shiratama balls, pocky, and crushed oreo

cornflakes, mochi, shiratama balls, chunky red beans and matcha jelly

cornflakes, mochi, shiratama balls, fruit cocktail, chunky red beans and matcha jelly.

waffle with soft cream with brown sugar syrup.

Nah ini menu paling unik di Shirokuma. Affogato disajikan dengan cotton candy yang cukup besar, diatas ice cream, sehingga tampilannya sangat eye catching. Untuk menikmati snow affogato ini, tuangkan espresso nya dari atas gulali secara cepat, dan voila kamu bisa menikmati perpaduan yang unik dan manis.

Overall, sajian Shirokuma yang ditonjolkan memang matcha dessert nya, tapi justru saya lebih suka japadog dan fries nya yang super addicted itu. Mungkin saya memang bukan dessert's person, dan lebih suka yang asin gurih. Buat yang ingin mampir, apalagi pas weekend, sabar aja ngantrinya yah, tempat ini memang lagi happening. Happy kuliner :D

Ruko Crown Golf Blok A no. 32
Pantai Indah Kapuk, Jakarta Utara
Tel. 021 - 29237523
Mon-Thu : 11.00-22.00
Fri - Sun  : 11.00-24.00



"A meal without wine is called breakfast" 

I was invited to join Matua Wine Dinner at Kahyangan Shabu-shabu & Teppanyaki, Pullman Hotel, Jakarta,  that celebrates Japanese Cuisine - as well as to taste the dishes from Chef Haruyama.  Guest can experience 4 types of MATUA Wine along with 6  course of  Japanese dinner that prepared by Chef Haruyama, including free canapes for the pre dinner(include free canapĂ©), that worth Rp 1,000,000,++ per person.  Such a blessing!

Kahyangan Shabu-Shabu Restaurant has been renowned for many years as the place where Jakarta’s elite and international guests enjoy outstanding dining, service and superb views of Jakarta. Kahyangan shabu – shabu serves a selection of premium quality meats, including imported Wagyu, US Rib Eye and premium Kobe beef which are served with fresh vegetables and the hotel’s famous Ponzu Sauce. Since April 2012, Kahyangan opens a new teppanyaki restaurant to provide an intimate dining experience with great views of Jakarta.

Before dinner, all guest, food bloggers and other media gathered in a room as a pre-dinner, time to know each other and starts a chit-chats and enjoying some yakitori, sushi, and champagne. Here they are the family of Matua wine.

Matua, made with real New Zealand. It's hard to separate New Zealand and Sauvignon Blanc these day, but Matua were the first to put them together, planting the first in 1969 and producing the first bottle in 1974.

Shingle Peak Marlborough Sauvignon Blanc - named after the distinctive mountain range looming over the vineyards in Marlborough, Shingle Peak was one of the pioneers in the region and have produced expressive Sauvignon Blanc since 1983. With bold notes of gooseberry, citrus and mouth filling tropical fruits followed by a luscious palate again of sweet tropical fruits. The texture is what sets this wine apart with its Pinot Gris-esque mouth feel with lends itself to great foods.

Matua Marlborough Sauvignon Blanc - this bottle of wine marks a very special occasion worth celebrating - it’s the 40th vintage of Matua Sauvignon Blanc, and it’s a real doozie. Zesty, tropical, citrus fruits are complemented by those famous bitey herbaceous undertones. Crisp, fresh Marlborough acidity balances with great structure and length - a real New Zealand classic. A mix of fruit from the Awatere and Wairau Valleys were selected for harvesting and the juice separated from the skins before pressing. This super concentrated juice was then reblending into the free run juice. Stainless steel cool fermentation with various strains of yeast helps to enhance the pungent natural aromas we know and love in Savvy.

Shingle Peak Marlborough Pinot Noir - is the red wine grape of Burgundy, now adopted (and feverishly studied) in wine regions all over the world. The variety’s elusive charm has carried it to all manner of vineyards, from western Germany and northern Italy to Chile, South Africa, Australia and, perhaps most notably, California, Oregon and New Zealand. It is the patriarch of the Pinot family of grape varieties – so called because their bunches are similar in shape to a pine cone (pinot in French).

Matua Marlborough Pinot Noir - Without wanting to overplay things, we reckon this is our best Pinot yet. With a great growing season the fruit is truly ripe and full and the predominant flavour is cherry, which ref lects the wine’s lovely vivid cherry colour. We also get blackberry notes and some lovely sweet smoky oak. Mouthfeel is initially soft and luscious, held up nicely by the supple tannins for a savoury lingering finish.The grapes are mostly Marlborough, but we have also blended a percentage of Central Otago fruit to give the wine more depth and body. An initial cold soak of 3 days prior to fermentation helped maximise both f lavour and tannin extraction.

Matua began with a vision shared by Bill and Ross Spence - to revolutionise the New Zealand wine industry by making wines with the best fruit from the best vineyards. Matua won the International Wine and Spirit Competition NZ Wine Producer of the Year, in 2012, becoming one of New Zealand’s most awarded and most Internationally acclaimed wineries. Last but not least, their 40th Vintage Marlborough Sauvignon Blanc won double gold in China, a gold at the NZ International Wine Show and a gold and tropy at the 2013 Hong Kong International Wine and Spirit Competition.

Look at the table-setting for our dinner, simply, classic, and so elegant. When entering the room, Kahyangan Shabu-Shabu and Teppanyaki Restaurant, all the tables are neatly laid out with all the equipment either from our dinner menu to invited guests names that have been placed on each table. Looks so sweet and warm :)

Let's celebrates Japanese Cuisine from Chef Haruyama
Pumpkin Soup
Paired with Single Peak Marlborough Sauvignon Blanc, this pumpkin soup really did a great job with it’s smooth, creamy and savory taste. Good and tasty appetizer

SU-Jime Salmon and Tataki Maguro
marinated salmon pomelo with citrus vinegar and the seared rare yellow fin tuna with dashy jelly. Paired with Shingle Peak Marlborough Sauvignon Blanc with fruity character. Both of the dishes was fresh, taste lightly. 

Kaki Shiromiso Wan
A fresh oyster served with saikyo shiro miso (in a shot glass), also accompanied by a glass of Shingle Peak Marlborough Sauvignon Blanc. The oyster was good and you can smell and find hint of ginger on their shiro miso.

Seared Foie Gras and Unagi HAKATA
Chef Haruyama creation of Seared Foie Gras was a pear puree and balsamic teriyaki, was delicious, and perfectly served with Matua Marlborough Sauvignon Blanc. Unagi HAKATA was a grill unagi eel, and deep fried eggplant (which is served in a small bowl), also served with Matua Marlborough Pinot Noir. Unagi eel was super soft and fatty though, super yum!

Yaki Niko Ohmi Beef and Tai Meshi with Spinach Enoki Namuru Dashi Ae
A snapper steam rice and served in a plate, and topped with some slices of omelette. Perfect combination dishes, fragrant rice with little touches of snapper, super tender and juicy beef served with spinach that cooked with enoki mushrooms. Savory and tasty dish, my favorite! Don't forget to paired with Shingle Peak Marlborough Pinot Noir.

Trilogy Matua 
Last, but not the least, let's try the desserts of Trilogy Matua, consist of Macha Cake, Mango Pudding and Black Sesame Seed Ice Cream. If one is not enough, Kahyangan gives you three kinds of desserts in one plate, wonderful! 

Some chocolate for a bonus and a cup of hot ocha  
It was totally a great experience with Chef Haruyama of Kahyangan Shabu – shabu & Teppanyaki Restaurant and MATUA Wine of course. Thank you Matua Wine Group for inviting me to this great dinner and a warm hospitality.  It's wonderful! :)

Jl M.H Thamrin 59
Wisma Nusantara Building, 28th Floor
Central Jakarta
Phone : (021) 3912 963 / 3192 1111
Opening Hours : 11:30 - 14:30 and 18:00 - 22:00 (Mon - Sun)