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owadays, eating out in trendy world-class restaurants is a common treat for many Jakarta residents. Well traveled and possessing a broad culinary knowledge, these adventurous diners seek entertainment that combines great food and a great ambience with good value. They are today’s sophisticated, modern gastronomists and foodists.

“When dining out, I like to experience exceptionally delicious top quality food that I can relish with family and loved ones in a friendly atmosphere,” acknowledges Miranda Tahalele, a development consultant, who eats out several times a month, including at her favorite restaurant, Xin Hwa, at Mandarin Oriental Hotel.

Meanwhile, Ari P., a business executive, indulges in his hobby of eating out for social networking. “Dining out is the time where I can enjoy good food in interesting surroundings. Sometimes I sit down with business clients and friends to discuss many exciting topics or just have fun with my family on the weekends.”

Jakarta has rapidly transformed itself into a charming epicurean city in the past few years, offering numerous top notch dining outlets for foodies to indulge in. “Now, every four-star and five-star hotel in Jakarta as well as several private restaurants employ internationally experienced foreign and local chefs as part of their effort to spoil their clientele with world standard services,” said Desiree Merlina, director of public relations of The Park Lane Hotel, Jakarta.

Not only do they use the best quality ingredients as well as create attractive presentations, these chefs also interact closely with the clientele. “This personal relationship makes the clientele feel comfortable, appreciated and recognized whenever they dine in the restaurant. Often in Riva, the hotel guests ask the chef to make a special creation that is not available on the regular menu and we always cater to these specific requests as part of our personalized service,” said Desiree.

Flexible in catering to their clientele’s many demands has in fact become the rule of thumb for these premium restaurants, from keeping detailed information on every guest, including their favorite menu and special requests, to creating customized meals according to their wishes.

Both at Harum Manis, an authentic Indonesian restaurant, and Cassis, a French fine dining restaurant, the personal touch is intended to make guests feel special from the moment they arrive at the front door. “We want our clientele to experience our genuine hospitality, whether they are regular or first time customers. Our goal is to make sure that they are truly happy and feel at home when dining in our restaurants,” said Lody Anjes, the COO of Cassis Group.

“What I like most about Harum Manis, apart from its scrumptious food and beautiful interior, is the attentive service of the staff. For instance, they routinely give a complimentary dessert, grilled banana, which is my favorite,” acknowledged entrepreneur Judy Tjokrosaputro, who dines at Harum Manis at least once a week.

People are highly concerned about their health nowadays and these restaurants have progressively catered to customers’ demands in the best possible ways, from sourcing the freshest ingredients and creating preservative-free cuisine, to offering mini portions and paying extra attention to their clientele’s dietary requests.

“We have organic items that we put into our menus and we have flexible chefs who can tailor menus to meet the guests’ dietary requirements, such as a gluten-free, lactose-free or high protein diet,” explains Trevor Stevens, food and beverages director of Hotel Mulia.

In Cassis, all the dairy products used are low fat, and the cooking techniques ensure healthier meals.

The special business lunch package in Riva is another inventive solution for busy executives who have a limited lunch break yet crave for a quick French fine dining meal. The affordable package consists of two courses or three courses meal in degustation style, taken from a special menu.

A few times a year, Hotel Mulia also invites some of the best chefs around the world to show off their skills and creations in an exclusive culinary encounter.