I remember it was the last Sunday of October 2013 – also coincides with the 6th National Bloggers Day – when Omar Niode Foundation invited few bloggers for a warm discussion while participating in Dharmawangsa Hotel’s second Super Brunch held this year. I was honored to accompany Rian Farisa (from Gastronomy Aficionado) and to introduce ourselves as part of The F Biters (Food Bloggers Indonesia Unite!).
ABOUT THE FOUNDATION.
The Omar Niode Foundation is a non-profit organization based in Jakarta that aims at providing resources for activities in agriculture, food, and culinary arts – mostly for social and educational purposes. The foundation was established in 2009 in memory of Omar Taraki Niode (1984-2009), the eldest son of Mochtar Niode and Amanda Katili Niode (now acts as the Chairman of the Foundation) who had been truly an inspiration for us the youth; earning both of his B.Sc and M.Sc degree in Food Science and Technology UC Davis, CA. Honestly, I was silenced when I read his full biography and relieved that his family made the right decision to honor and cherish his wonderful life by endowing scholarships to people in need. Very touching & inspirational.
At 11 AM sharp we were all seated in a long table, Ibu Amanda opened the gathering followed by Terzi Niode’s speech regarding the Foundation’s background & aim, and finally we were given a chance to introduce ourselves. It wasn’t long until the Executive Chef of Dharmawangsa, Chef Vindex Tengker – also known as the ex-judge of Masterchef Indonesia and now (still airing) Top Chef Indonesia – greeted us and explained about the Super Brunch.
ABOUT THE SUPER BRUNCH.
There’s a definite reason beyond the prefix “Super”: It ain’t your ordinary brunch. Hosted by Dharmawangsa Hotel, Super Brunch is held only 3 times a year – on Easter Day, somewhere around October/post Ied Mubarak celebration, and right on Christmas Day. Serving over 120++ menus in one sitting, this is probably the most exclusive brunch ever held in Jakarta, even when compared to Keraton’s Royal Weekend Indulgence Brunch.
Now imagine, a brunch unbelievably huge it needed to occupy 3 hotel dining areas (Jakarta Restaurant, Majapahit Lounge & Sriwijaya) and a dedicated layout sheet of all the 40 F&B stations as seen above. Even I don’t know where to begin!
Well here's a tip: Go for the rare findings! These are the most expensive and premium ingredients that are most likely won't be affordable to me on regular basis, and things that seem to run out fast. And remember, less carb! :) So I definitely had my eyes on... well, you could say LOTS of things. Hahaha. But especially on the french oysters, antipasto buffet, caviar, foie gras, Galician cote de boeuf, racklette cheese, lobster thermidore and of course: Souffle!
FISH & SEAFOOD STATION + SUSHI STATION
1 – Selections of Fresh Oysters: Oyster
David Herfe, Oyster Tsakarya, Oyster Special Bretarge, Oyster Umami, Oyster Vin
2 – My plate of oysters. Running out of the other two types (which I couldn’t remember)
3 – Squeeze a wedge of lemon first and add the shallots vinegar before eating
4 – Oyster David Herfe, one of my favorite because of its thick meat
5 – HUGE fresh Salmon fish on a bed of unopened oysters – as garnish
6 – My plate from the seafood + sushi station: gravlax chili, lemon and herbs salmon, crayfish with red curry dip, salmon tuna and octopus sashimi, unagi sushi, ikura (salmon roe), and duck rillettes.
7 – Fresh Seafood Station: other than mentioned above, there were also Herring fillet, butter fish & tuna, duck and/or vegetable terrines and assorted wheat crackers with dipping selections of capers, caper berry, cream cheese and herbs, mustard, honey mustard, tartar sauce. Also some seafood vaganza including Cooked prawns, mussel and scallop; Mignonette, jalapenos and mint dip, salsa Rosa, lemon wedges, lime sliced; Lobster in Balinese sauce “mekalas”; Manila clams in lemongrass curried broth; and Prawn with dabu-dabu relish. AMAZING!
SOUP SALAD & BREAKFAST STATION
LIVE COOKING STATION
Other than the above pic there were also Mexican live-cooking station featuring Taco Al Pastor (Grilled shaved beef on tortilla flour, refried bean, mixed bell pepper, caramelized onion, avocado wedges and condiments such as pico de gallo, sour cream and guacamole) and Japanese Tempura Station.
IT WOULDN’T BE COMPLETE WITHOUT DESSERT…
THERE, THERE YOU GO. CALLED “SUPER BRUNCH” FOR OBVIOUS REASONS, HUH?
Really, I’ve never had a blog post that features so many foods I had to create a photo-collage for each section (believe me, the reality’s so much more than what you saw above). Took me more than a week to draft and layout, LOL.
So, how much, you ask? I don’t have the exact number but you’ll need to spend more than IDR 1 million (around IDR 980k plus 21% tax + service) for the Super Brunch. It’s only worthy if you’re the type of adventurous foodie and the thought of getting lost in a world-class premium buffet excites you. Don’t even think of going there feeling lazy and only opt for the ‘regular’ dishes, as this event is only held 3 times a year – make sure you make the most out of it!
Thanks, Omar Niode, for the life-changing experience. If it weren’t for the occasion I wouldn’t have known about the mouthwatering Raclette cheese and the oh-so-tender organic Galician cote du boeuf :)