Fairmont Jakarta’s Indonesian fine dining restaurant, 1945, will be hosting a culinary collaboration between three top chefs for a unique dining experience highlighting the much loved, humble Indonesian delicacy, Tempe (fermented soybean cake) on an 8-course gastronomy dinner on Wednesday, 20 November 2019.
1945’s Chef de Cuisine, Adhitia Julisiandi will be joining hands with award-winning Indonesian chefs: Ragil Imam Wibowo, Executive Chef of Nusa Indonesian Gastronomy restaurant and Philips Walasary, the Executive Chef of TWG Tea Salon & Boutique’s. Chef Ragil, winner of Asian Cuisine Chef of The Year by World Gourmet Summit Awards of Excellence 2018, re-interprets traditional Indonesian cuisine, using seasonal ingredients with a contemporary twist. Meanwhile, Chef Phillips applies an inventive take on classic French food using local ingredients and Indonesian flavors.
“This collaborative dinner will showcase the Chefs creativity in using traditional Tempe as the highlighted ingredient and turn it into exceptional dishes. The chefs will incorporate seven distinctive types of tempe, including soybean tempe, corn tempe, black soy tempe, green bean tempe, jack bean tempe, tempe menjes and red bean tempe – which will allow our guests to explore tempe as gourmet cuisine,” said Chef Adhit.
Guests can enjoy this fantastically unique 8-course collaborative menu at IDR 688,000++ per person. For more information or reservations, please call +62 (21) 2970 3333 or email firstname.lastname@example.org.