[EVENT] Bengawan Keraton at The Plaza Thamrin Jakarta

June 26th, 2014. In this holy month of Ramadhan and Idul Fitri, Keraton at The Plaza offers a special room package and breakfasting buffet at Bengawan for that wonderful time of gathering with your family and friends.

Feel at home in the luxurious comfort of the spacious guest rooms with complimentary Wi-Fi. Ramadhan room package from 23 June to 24 July starts from 2.850k++ for a Grand Deluxe room on weekdays (Monday to Thursday) and 2.550++ on weekends (Friday to Sunday). As for Idul Fitri room package, rates start from 2.550++ for a Grand Deluxe room, valid on all days from 25 July to 3 August 2014. All packages inclusive of Buffet breakfast/ Sahur for 2 people.

Starting the first day of Ramadhan, enjoy a sumptuous breakfasting buffet at Bengawan, featuring an array of Arabic, Mexican and Indonesian delectable at 350k++ per person, including hot beverages and tajil (sugary sweets and drinks). Prices are subject to applicable service charge and government tax.

Fluent in English, Spanish and French, Chef Lamberto Valdez is presently the Director of Culinary at Keraton at The Plaza, a Luxury Collection Hotel, Jakarta. His culinary journey spans across 8 destinations in 5 countries over 25 years, where he professes culinary arts in both casual and upscale fine dining restaurants. Lamberto believes in using only the freshest local ingredients, and likes to keep the taste simple.

Lamberto grew up in the pacific coast of Acapulco, Mexico, where in between school and fishing, he did his apprenticeship in the legendary Princess Hotel of Acapulco. Lamberto’s culinary adventure brought him to the California coast where he explored San Francisco to San Diego in between surfing and cooking. His passion for cooking saw him rise from commis to executive levels at high end resorts including Le Meridien, Marriot and Sheraton. Lamberto has cooked for US President Bill Clinton, when serving as Executive Sous Chef at The Ritz Carlton Manalapan, Florida.

In 2003, Lamberto opened his own restaurant El Chamol at Lake Worth, FL, a 150-seat upscale modern Mexican Nuevo Cuisine fine dining restaurant where he was personally involved in the detailed planning of the restaurant concept, kitchen design and layout. In 2009 & 2010, Lamberto was appointed executive sous chef at the five- star diamond resort W Hotel, Doha, Qatar where he worked alongside world renowned three star Michelin Chef Jean-Georges Vongerichten, in setting-up and establishing two elegant concept restaurants. By 2011, Lamberto was promoted to Executive Chef, where he was selected by renowned three star Michelin Chef Alain Ducasse “Enterprise” to oversee the food operations at the first Mix concept restaurant by Alain Ducasse in Puerto Rico.

IFTAR / BREAKFASTING BUFFET
350k ++ per person, inclusive of hot beverages and tajil

DISTINGUISHED
ARABIC/INDONESIAN/MEXICAN COLD STATION

A full station of assorted dates and dried fruits, crispy bread, Hummus, Moutabel, Mouhamara, Cucumber with yogurt, Fatoush salad
Tabouleh salad, Moudardara, Stuffed grape leaves, Artichoke salad
Okra Salad, Potato hara, ceviche, Gazpacho, International Cheese display with condiments

Batata harra (Arabic: بطاطا حارة‎) (literally "spicy potatoes") is a Lebanese vegetable dish. It consists of potatoes, red peppers, coriander, chili, andgarlic which are all fried together in olive oil.

The Potato Hara was spicy. I searched in internet that Potato Hara is a dish from Lebanon. They called it Patata Hara. It's a fried potato with coriander. I didn't really like the potato because of the spicy. But for those who like spicy, this dish was simply delicious.

INVITING ARABIC CORNER

Lentil soup
Chicken shawarma, traditional Falafel wrap, beef kibbeh, cheese sambousek spinach fatayer
Steamed rice, Vermicelli rice, Kofta with potato and tomato, Fish with hara sauce
Chicken lemon garlic, Mixed Grill, Stuffed cabbage with meat

Kofta (see section Name for other names) is an Azerbijanian, Balkan, Pakistani, Indian, Iranian, Middle Eastern, and Turkish meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Pakistan, India, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them.

They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. In India, vegetarian varieties, likelauki kofta and shahi aloo kofta, are popular, as religious beliefs generally forbid consumption of meat. In Iran, Pakistan and Balochistan, koftas are served with a spiced gravy, as dry versions are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, Bangladesh and in some parts of the Persian Gulf states.

The Kofta was a little bit dry, but there's such a breathtaking flavours in the dish. Say no more. The spices did the talking. One word: sublime!

INTERESTING AND TASTE OF MEXICAN LUXURY FOOD ARRIVALS

Sopa de tortilla, albondigas and picadillo tomato, guajillo soup, crispy tortilla, avocado, queso fresco
Sopa de marisco: fish broth, shrimp, mussels, fish, hepazote
Pollo ahumado, jicama: avocado, mixed greens, orange, tamarind vinaigrette
Grilled shrimp and cactus: roasted corn, red wine reduction, cilantro, jalapeno pesto
Arugula: caramelized almonds, cranberries, chipotle balsamic, queso panela
Roasted beet salad: watercress, goat cheese, palm sugar, chile ancho emulsion

Quesadillas station
Make your own
Pulled chicken, shrimp, carne asada, Portobello mushrooms, salsa Verde, guacamole, Pico de Gallo, pineapple salsa.

A quesadilla (/ˌkeɪsəˈdiːjə/, Spanish kesaˈðiʝa (help·info)) is a flour tortilla or a corn tortilla filled with a savoury mixture containing cheese, other ingredients, and/or vegetables, (often) then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from tortilla and the Spanish word for cheese queso.

Chicken and shrimp are a tasty delight when you mix it with mushrooms.  It was so delicious and easy to prepare. You just put them altogether in the tortilla hihihi.. Voila!! Quesadillas is coming to you :D

Pollo al pastor
Assortment of condiments and salsas and guacamole
Chicken and beef enchiladas
Huachinango a la talla, butter, oregano, peas, carrots
Nachos y chilaquiles

GRACIOUS INDONESIAN DELIGHTS

Starters
Will rotate every night

Gado-Gado with Peanut sauce
Rujak Buah
Ketoprak (Glass noodle salad with minced chicken and egg)
Lawar Ayam dan Kacang panjang
Cocktail buah dengan yogurt
Urap-urap Sayuran
Steam Prawn, assorted sauces
Salad bar
Local arugula, romaine, spinach, appropriate condiments
Dressings

  

SOUP

Soto ayam & Condiment
Soup buntut

MAIN COURSE

Opor Ayam
Rendang Daging
Kare Udang
Cap Chay sayur
Gulai Kambing
Kepiting masak saos padang
Pepes Ikan dan Jamur
Perkedel Kentang
Nasi Putih
Nasi Kuning
Kerupuk Udang

I'm in love with this section. The Nasi Kuning was well-seasoned. The Rendang Daging was savoury. Very tender and juicy. Taste delicious too. The Opor Ayam also tasty and succulent. The broth was thick and savoury. I love tender chicken hihihi.. Huft.. I missed Nasi Padang. Yeah, that's true. I craved for Nasi Padang almost 2 weeks. Huft.. Err, the Perkedel Kentang was like mashed potato.. too gooey..  But, taste good.

FROM THE GRILL

Sate (Chicken beef and Lamb)
Tenggiri steak
Cumi

The chicken and beef satay were delicate. Marinated perfectly. It tasted delicious and the flavour was appetizing. My hubby will like it so much. He was addicted to satay, I don't know why..

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ sah-tay), modern Indonesian and Malay spelling sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

CONDIMENTS

Sambal matah, sambal terasi, Acar, chili sauce, tomato ketchup, sambal ketchup,
Kerupuk emping, kerupuk udang, kerupuk jarring, kerupuk, beras

REFINED ASSORTMENT OF DESSERTS

Kunafa, Umm Ali, Mouhalbiah, Baklawa, Katayef, Belkhashta katayef, belkashta, Banana and date tart, Clafourti, Mafrouka, churros
Choco flan and cocadas, display of sliced and whole tropical fruits

I love all of their desserts. But, I only tried some of them, not all of them huhuhuhu.. I was so full hiks.. My favourite was Rosallion. It was sweet but had a unique taste and flavour that will make you addicted to it. So adorable, right? The Hazelnut Mousse Cake was sweet. But I prefer the appearance. Very cute with many colours. I was like a children in candy land. Huhuhu..

BEVERAGE STATION

Jelab, Thamar hindi, Karkadeh, Juices, Soft drinks, Laban Ayran
Lemon with mint, Tea with mint, Water

JAPANESE

I tried their sashimi. Beside Arabic, Mexican and Indonesian food, they also had Japanese food. The sashimi was so fresh and very appetizing. It made me go back again and again and again. I always love salmon sashimi, no matter what. :D

 

Thanks Bengawan Keraton for the lovely buffet. The Spirit of Ramadhan definitely all over the place.

Bengawan
Keraton the Plaza
Jalan M.H. Thamrin No.15
Jakarta 10350
Phone: 021-50680000
FB Fan Page: Keraton @ The Plaza
twitter: @KeratonJakarta