Raffles Jakarta and Le Meridien Jakarta are offering two different takes on breaking the fast this Ramadhan, so J+ sent contributing food writer Kevindra P. Soemantri to talk to the chefs behind the exquisite meals that will be on offer until Idul Fitri.

Al–Nafoura Middle-Eastern Flair

Al–Nafoura, the Middle Eastern restaurant of Le Meridien Jakarta hotel, has a strong reputation for blending the culinary traditions of the Mediterranean and the Middle East.

Spanning two levels, Al-Nafoura boasts an exotic decor of textured sand stone walls and arches, wrought ironwork and terracotta floors, along with richly colored hand-spun floor rugs, cushions and handcrafted artifacts.

Al-Nafoura is headed by Executive Chef Ahmad Jamil.

The Jordanian-born Ahmad said that his team came up with the idea for a festive “Ramadhan Barbecue” during the fasting month, offering guests a full grill, as well as a buffet of items that have made the restaurant a perennial favorite, such as haruf ouzi, or braised lamb shanks.

There are also performances by a belly dancer, who will thread her away among the tables as diners feast.

J+ sat down with Ahmad to talk about the barbecue. Here are excerpts of our interview.

Any specialties?

One thing that I can really be proud of is our concept of “a la minute” [barbeque]. Even though it is more difficult to execute than a buffet, the result will be way more delicious, because the meat and everything will be grilled to order. I also use lots of dry and wet spices as a marinade for the lamb and beef to give a Middle-Eastern flavor.

Any faves?

We have dishes like beef or prawns marinated with a sour and fragrant sumac powder. It is very refreshing, especially when you add a touch of lemon juice and olive oil. For the fish, I also love to use earthy cumin powder and herby fennel.

What makes Middle-Eastern cuisine different?

Middle-Eastern cuisine is very communal and is food for gatherings. It is impossible, or perhaps rare, to find an authentic Middle-Eastern restaurant with single portions. [Whether] it’s from North Africa, like Morocco, or Egypt or Saudi Arabia, Israel or other countries, food will be served on a big plate.

Must-try dishes?

Our kebab. It is signature Middle-Eastern gastronomy, but also a signature in our restaurant. Our kebab is a mixed-grill kebab, with beef, chicken and lamb. We also have a salmon with pistachios and olive sauce, oranges and lemons, something very Mediterranean crossed with the Middle-East.

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AL NAFOURA
Ramadhan Barbecue Every night during Ramadhan
Rp 395,000
Hotel Le Meridien
Jl. Sudirman, Kav 18 – 20
Central Jakarta
Phone: +0212513131
Website:dining.jakarta@lemeridien.com

Raffles Jakarta Arts Cafe: Journey through Nusantara

To celebrate Ramadhan, the Arts Cafe at Raffles Jakarta came up with a different take from Al Nafoura: Exploring the heritage foods of Indonesia.

The event is a collaboration between Raffles Jakarta Executive Chef Daniel Patterson and William Wongso, with the famed Indonesian culinary guru helping to devise the menu and to train Daniel’s staff.

The menu will rotate through the cuisine of the archipelago on a weekly basis: Spicy Balinese bebek betutu and subtle binte bluhuta from Gorontalo have already made their bow.

Up next are sumptuous sate Padang and rich and flavorful Bantenese rabeg kambing, among many, many other dishes from each region.

To emphasize Indonesian culture in a spectacular manner, Raffles Jakarta turned the buffet display over to Oscar Lawalata, the acclaimed Indonesian fashion designer.

Here is what J+ learned after speaking with chef Daniel.

Tell us about the idea behind Journey through Nusantara.

When the management concocted a meeting to discuss Ramadhan, we realized that it was typical for hotels and restaurants to celebrate this sacred season with Middle-Eastern or Turkish or even Indian cuisine. We wanted something different. All of us agreed that the best way to celebrate Nusantara was through food. That is why the promotion was divided into four weeks of regional cuisine. The first week was the food of Bali and Nusa Tenggara, the second week was Sulawesi, then the third week we have cuisine from Sumatra, and the fourth week will be Java. For the closing, we will have all of regional cuisines come up for the grand finale.

What was the biggest challenge?

Indonesia is known as the “Garden of Asia”, with a large variety of indigenous food that is based on specific regions. This sometimes can hold a challenge in creating authenticity in a dish that people are accustomed to.

Any faves?

Kambing guling–a whole lamb, slow roasted with spices and herbs. This reminds me of celebrations and festivals when people come together as one family to share stories and experiences.

Working with William must be cool

William is a humble chef who shows a lot of passion for the food of Indonesia. I always found something new to learn from an “old master”. His knowledge and taste for food is second to none.

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Arts Cafe
Raffles Hotel Jakarta
Jl. Prof. Dr. Satrio, Kav. 3-5
South Jakarta
Phone: +02129880888

Seatings at 5:45 p.m. (Rp 398,000) and 8:30 p.m. (Rp 298,000), with a menu featuring the cuisine of Sumatra (until June 26) and Java (from June 27 until the end of Ramadhan).

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