Super Brunch at Dharmawangsa Hotel – Bloggers MeetUp by Omar Niode Foundation

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! 

APPETIZERS

1 – “Jamon de Cava” Spanish air dried beef with Rock melon.
2 – Smoked salmon wrapped in asparagus with sour cream and caviar
3 & 4 – The complete Antipasto Buffet (served in individuals glass, platter and bowl) – including Smoked duck breast with caper mayo and figs, Wild tuna blue fin belly on rye walnut toast, Pepper Angus beef carpacio with wild mushroom and truffle mayo, Roast chicken breast with caramelized onion and walnut; and Mozzarella with cherry tomatoes and olives tapenade.
5 – Caviar Station: Calvisius caviar, Tradition, Da vinci and Caviar de Venise Salmon Caviar, Ocean trout egg, Tobiko, wheat blinis, cream fraise, chives, cooked egg yolk and white, etc
6 – Caviargasm! A plateful sample of each.I don’t think I’ve ever eaten that much caviar before.
7 – Spanish lobster with “Husaren” salad.
8 – Beef carpaccio with rucola and shaved cheese; Peppered scallop with paprika on a stick.

 

FISH & SEAFOOD STATION + SUSHI STATION

1 – Selections of Fresh Oysters: Oyster David Herfe, Oyster Tsakarya, Oyster Special Bretarge, Oyster Umami, Oyster Vin de Claire.
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

Green Garden Salad and Caesar Salad with assorted crudités and dips such as: Garlic crouton, shaved parmesan, cherry tomatoes, smoked salmon, grilled prawn or chicken. Dressing in stock: thousand island, balsamico, vinaigrette, and sun-dried tomato dressing.

Soup Station: White bean soup with smoked chicken canoli and white truffle oil. Along with assorted homemade breads in companion: Champagne bread, sweet potato bread, baguette, craft corn, raisin walnut bread, portobello mushroom country bread, garlic foccacia, lavosh, grissini, etc.

My favorite from the Breakfast station: Mini Egg Benedict with spinach and turkey ham. Really really tasty and oh look at the egg yolk, perfection! Other things to find here: Egg cooked to order (fried, poached, scramble, omelet) with Beef sausage, chicken sausage, beef bacon, Lyonnaise potato and baked beans.  

My favorite from the Breakfast station: Mini Egg Benedict with spinach and turkey ham. Really really tasty and oh look at the egg yolk, perfection! Other things to find here: Egg cooked to order (fried, poached, scramble, omelet) with Beef sausage, chicken sausage, beef bacon, Lyonnaise potato and baked beans.

 

Bagel corner – Bagel with turkey ham, rucolla and cranberry sauce. Other option is Bagel with smoked salmon and cream cheese. Equally inviting!

Pancake and Waffle Station – with Honey butter, maple syrup, whipped cream, vanilla butter. There’s also Fruit compote selections and Strawberry + raspberry salad.

LIVE COOKING STATION

1 – Foie Gras live cooking station.
2 – Pan-frying a batch of foie gras
3 – Pan Fried Foie Gras with caramelized pineapple and tangerine glazed Brioche toast
4 – Indian cuisine live-cooking station: “Raan” Indian Style Lamb leg with Romali Roti, dhal mung, Butter chicken and Indian potato salad
5 – Slicing thinly the organic Cote Du Boeuf  (a single rib cut from the centre of a full rib of beef).
6 – Roast Organic Galician Cote Du Boeuf with garlic mashed potato, grilled vegetable, Béarnaise sauce, wild mushroom sauce, and bordelaise sauce. There shoul be Yorkshire pudding as well but I didn’t took it.
7 – The Galician Cote du Boeuf station
8 – Italian Pasta Station: Homemade organic pasta from Italy featuring Spinach ravioli with truffle cream sauce, Spicy Arabiata Seafood sauce, Beef Bolognaise, Pesto and Aioli sauce with shaved Grana Padano cheese.

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.

MAIN COURSES

1 – Pan roasted Angus Beef Tenderloin with Lobster Ravioli and Truffle Jus
2 – Vine ripened Tomato Crusted Sea Bass Fillet with Leek Fricassee and Ginger Beureu Blanc
3 – Porcini Ravioli with Truffle Cream Sauce
4 – Rosemary Grilled Baby Chicken with Provencal Vegetable and Wild Mushroom Jus

Lobster Thermidore. I've never seen a lobster THAT huge! Even without its giant claws, it's already looking gigantic. Chef Vindex says that he had to brought the ingredient from Papua, wow.

Lobster Thermidore. I've never seen a lobster THAT huge! Even without its giant claws, it's already looking gigantic. Chef Vindex says that he had to brought the ingredient from Papua, wow.

1 – From the Indonesian Station: traditional spices used in the making of Nasi Liwet “Keprabon Solo”, and also a separated Bakmi Jogja station in adjacent to it.

2 – Assorted homemade dimsum steamed and fried, plus Peking Duck With Chinese pancake, cucumber, leek and Hoisin sauce.
3 – Middle Eastern favorites: Lamb “Mandi” (baked roast lamb with light saffron rice), “Warak Enab” (minced beef wrapped in grape vine leaf) and Cheese Sambousak.
4 – From the Noodle Station: Chinese Lamian with braised beef and vegetables.

EVERYTHING CHEESE!

1 – Raclette & Fondue Cheese Station. Raclette is a Swiss-style hot melted cheese usually served with baby potato, gherkin, beef bacon, and bell pepper mixed. For the Fondue station they provide Natural, Country and Gorgonzola cheese, day-old bread skewers and Steamed vegetable.

2 – My first plate of Raclette Cheese with bread skewers and bacon bits. CHEESEGASM.   
3, 4 – Scraping off the melted cheese heated using special equipment. Very, very tempting and adorable.
5, 6, 7 – Boutique cheese! Selection of AOC “Chantal” artisan cheese (over 15-20 France and Italian cheeses, superb!) and selection of fruit jam, compote and crackers.

IT WOULDN’T BE COMPLETE WITHOUT DESSERT…

1 – A bucket of free-flow Champagne
2, 3, 4, 5, 6, 10 – Cookie pops in a cone, Homemade Gelato & Sorbet, Cupcakes, Chocolate Fountain with condiments such as mixed fruit, marshmallow, biscotti, lapis legit; and assorted cakes and their signature macaroons: Raspberry, mango, palm sugar, sesame seed, pistachio and coffee. Adjacent next to Poached Pear Station too.
7 – Traditional Indonesian dessert such as kue cucur, apem, klepon, surabi, etc.
8, 11 – Chocolate Gallery: Éclair Truffle cake, Chocolate tart, Caramel chocolate choux, Devil cake,  Chocolate crème brulee, Chocolate mousse and assorted chocolate Petit Four. CHOCOGASM.
9 – The almighty Souffle Station featuring vanilla & chocolate souffle.

Just when I thought making souffle should be very tricky, this is what they used to create a batch of souffles. Portable souffle maker! WANT ONE.

Vanilla Souffle. Whoa, just can't resist a good-looking souffle, can't you? I love the chocolate version better because this one's too 'eggy'.

Crepes Suzette - Thin crepe with caramelized orange flambé, Vanilla ice cream and orange, raspberry and grapes on top. Strong flambe!

This, was the PERFECT ending. Chocolate Souffle.

This, was the PERFECT ending. Chocolate Souffle.

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 :)

Cheers!

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Dharmawangsa Hotel
http://www.t
he-dharmawangsa.com
Jalan Brawijaya Raya No. 26, Kebayoran Baru, Jakarta 12160, Indonesia
Tel: (62-21) 7258181 Fax: (62-21) 7258383

STANDING (left to right): Filipus Verdi Danutirto – “The Hungry Doctor”, Terzi Niode, Jessica Darmawan – “All About Indonesia”, Amanda Cole, me, Chef Vindex Tengker, Ade Putri Paramadita – “missHOTRODqueen”, Dian Aggraini (Program Manager Omar Niode), Yenny Widjaja – “Things that Make Me Happy”, Amril Taufik Gobel – “Daeng Battala“, and Leonardo Slatter – “Food Steps Journal”.   SITTING (left to right): Rian Farisa – “The Gastronomy Aficionado”, Mira Sahid from Kumpulan Emak Blogger, Amanda Katili Niode (Chairman Foundation), and finally Santhi Serad from ACMI (Aku Cinta Masakan Indonesia).   Photo credits to mbak Mira Sahid. 

STANDING (left to right): Filipus Verdi Danutirto – “The Hungry Doctor”, Terzi Niode, Jessica Darmawan – “All About Indonesia”, Amanda Cole, me, Chef Vindex Tengker, Ade Putri Paramadita – “missHOTRODqueen”, Dian Aggraini (Program Manager Omar Niode), Yenny Widjaja – “Things that Make Me Happy”, Amril Taufik Gobel – “Daeng Battala“, and Leonardo Slatter – “Food Steps Journal”.

 

SITTING (left to right): Rian Farisa “The Gastronomy Aficionado”, Mira Sahid from Kumpulan Emak Blogger, Amanda Katili Niode (Chairman Foundation), and finally Santhi Serad from ACMI (Aku Cinta Masakan Indonesia).

 

Photo credits to mbak Mira Sahid.