Orient8’s main dining area

It seems like there is never enough time to talk about the varieties of French cuisine. And now, Florian Lamelot, a new chef with Hotel Mulia’s Orient8, comes with a range of fine French gourmet cuisine to pamper our gastronomic curiosity.

France has long been known for its fine dining and exquisite ingredients. Every region in the country has its own specialty, some of which have become world famous.

Some of these French delicacies are now available here from Lamelot and food enthusiasts can savor the delicacies at Orient8 in Hotel Mulia, Senayan.

Born to parents who both love food, Lamelot honed his cooking skills with celebrated Chef Jean-Marie Gautier. He learnt from the best at the Michelin three star Daniel of Daniel Boulud Restaurant in New York.

He has also traveled to places like Japan, Thailand and Sri Lanka, to serve up gourmet feasts and explore the secrets of food.

For Orient8, the chef has prepared around 24 scrumptious dishes which are hard to resist.    

Orient8 is a Pan-Asian and French restaurant which serves Asian food such as Thai, Vietnamese and Singaporean food as well as French cuisine, which has strongly influenced Vietnam’s culinary traditions.
The restaurant is decorated with a mix of elegant French colonial interior style with oriental accents.

Portraits of Napoleon and the olden days of China strengthen the East-meets-West concept.

In a recent lunch, Lamelot tried to make an extraordinary statement that midday with a French starter: Perles de Caviar et Crabe d’Alaska or caviar Alaska king crab, which was uniquely served in
a round shell.

It’s a combination of the juicy Alaskan king crab topped with fresh black caviar and served with crunchy billinis or small pancakes.

How to eat it? Just simply spread the billinis with caviar and crab and you feel as if you were in a restaurant somewhere in France.

What a good way to start lunch. The appetizer was followed with Mille-feuilles aux Coquilles Saint-Jacques et Epinards or hand harvested Maine sea scallops with baby spinach and black truffle juice.
It comprises a layer of thinly sliced scallops and fresh, soft baby spinach wrapped in crispy pastry and served with black truffle sauce.

It certainly took a lot of patience and advanced cooking techniques to come up with one of a kind dish.
Right after this, we were served with the main courses.

The first delicacy on the table was Amadai et Sabayon Au Champagne.

It’s a mixture of a sliced of Amadai or Japanese pink fish with spaghetti squash or shaved squash, black trumpet mushroom, crunchy sucrine and champagne emulsion.

The fish tasted so right, while the fish skin was very crunchy, producing an exotic flavor as it matched with the sweetness of the squash.

Once we finished the fish, a waiter approached us and asked, “Excuse me, the next menu is Entrecôte Grillée Provençale. Grilled Wagyu beef.  How would you like your Wagyu? Rare, medium or well-done?”
My choice was a medium well done kind of Wagyu. I made the right decision.

The second main course was grilled Wagyu beef loin combined with braised short ribs, baby root vegetables and potato gratin.

It was a really colorful delicacy as Lamelot paired the meaty part with the colorful yet healthy veggies, including French onions, carrots, asparagus, French broccoli, cauliflower and tomato.

One thing for sure is that I would never forget the braised short ribs which were really tender and felt like melting on the tongue.

It was not the last dish on the menu list, because Lamelot still had a nice surprise for us by creating Trio de Chocolats Valrhona or Valrhona Trio of Chocolates.

It’s a warm chocolate pudding with melted chocolate and barley home made ice cream. The warm of the chocolate pudding really went well with the coolness of the ice cream.

At the end of the lunch, we enjoyed an assortment of madeleines and macaroons, alongside some steaming tea.

— Photos courtesy of Hotel Mulia




Orient8

Hotel Mulia, Senayan, Jakarta
Jl. Asia Afrika Senayan, South Jakarta
Phone : +62 21 5753278
Opening hours :
Lunch : noon – 3 p.m.
Dinner : 6 - 11 p.m.

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