Sunday, April 21, 2013

The Flavours of The Philippines at Satoo, Shangri-La Hotel, Jakarta (15 - 25 April 2013)

Lechon de leche
Suckling Pig

Shangri-La Hotel Jakarta together with Cebu Pacific Air, San Miguel Beer and the embassy of Philippines are bringing "The Flavours of The Philippines" which is a promotion of Philippines dishes and also the country's culture through dance and music performances from 15 to 25 April 2013 at Satoo, Shangri-La Hotel Jakarta. 

I've missed and craved for Filipino food all this time. It's been almost a year since I was in the Philippines. So, I definitely couldn't be more than happy and excited when I received an invitation to savor the Philippines dishes again. Last night, I really had a great time at Satoo and for sure,  I enjoyed all the Philippines dishes. Masarap! :)

Silken Tofu with Prawns, Fiddle Head Fern Salad, and Pomelo and Turnip Salad with Dried Anchovy and Sprouts.

Seafood Sinigang, made with guava.
Very tangy and salty but love the fragrant. 

Tinolang Manok
My favorite Filipino soup :)

Not so sure what's the name of this crabs cake.

Kilawing Lapu Lapu

Lumpianag Ubod
Traditional Filipino spring rolls, it's similar to Indonesian Lumpia.
The filling inside the crepes are bamboo sprout and prawn.

The Pork Station
Chicken Pork Adobo, Pork Knuckles Humba, Chicken Pork Embutido

Main Course

Adobong Pusit

Beef Kaldareta
Delicious! It tasted similar to goulash.

Beef Kare Kare
Beef with peanut sauce.

Lechon Manok
Grilled chicken.

Squash and Long Beans in coconut milk.

Sinaing Mackarel
Braised Mackarel fish with tamarind.

Filipino Dessert Station
I saw Pandan cream puff, Mahablanka but didn't try it. 
Too bad, there's no Halo Halo.

(Left to Right)
Pastry with yam, Peanut cake, Pandan Gelatin in Sweet Milk

Brioche with butter sugar and grated cheese.

Ube (Yam) ice cream and Orange sorbet.

Fruit Station
The traditional Phillipines fishing boat replica filled with tropical fruits.

They even have a cute Jeepney replica.

The Ambassador of the Philippines also attended the buffet dinner.

Chef Sonny Jorges Almandres from Edsa, Shangri-La Hotel Manila, one of the chefs who prepared the Philippines dishes.

The dance and music performances by Bayanihan - The National Fok Dance Company of the Philippines.

The first program starts at 7.40 pm.
1. Intramuros of Memory: En La Luneta, Bravo Caviteno, Habanera de Dilao and Cani - the dances are influenced by Spanish style, mixed with Filipino style.
2. Muslim Mosaic from island of Mindanao, the Southern Philippines.
- Asik: A solo slave dance.
- Singkil: one of the oldest of truly Filipino dances - the epic legend of the "Darangan" of Maranao people of Mindanao.

The second program starts at 8.40 pm
1. Traditions Renewed
- Bagobo: The Bagobos are known for their ornate traditions in weaponry and other metal arts.
- T'Boli: T'Bole is one of the indigenous tribes in the southern part of the province of Cotabato in the area of Lake Sebu. They have a variety of musical instruments including a drum, the agong, the kulintang bamboo zither flute, the hegalong and spindle-shapred two stringed guitar.
2. People Under The Sun
- Pandanggo Oasiwas: a dance originate in Lingayen, Pangasinan, in the north of the Philippines. Dancing, swinging and circling with lighted lamps on the hands of the dancers.
- Magialatiki: the dance is performed with coconut shell halves secured onto the dancers hands and on the vests. The dancers perform the dance by hitting the coconut shell halves on their hands and bodies and on the other dancers.
- Subli: the dance portion of a devotion to an icon discovered of Spanish rule in town of Alitagtag in Batangas. The dancers dance and sing to the rhythm beaten by a stick on the tugtugan, a goblet-shaped, footed drum.
- Tinikling: a dance originated in Leyte in the Visayang region in the Central Philippines. It imitates the movement of the tikling birds.
Current currency:
1 USD = Rp. 9.700

Price list during the Flavours of The Philippines:
Monday - Thursday dinner buffet : Rp. 290.000++
Friday - Sunday dinner buffet : Rp. 310.000++

During this event, guests may also win exciting prizes while enjoying the delectable cuisines, such as a 3- night stay in the Garden Deluxe Room at Edsa Shangri-La, Manila including return tickets from Jakarta to Manila courtesy of Cebu Pacific Air and also a 3-night stay at Traders Hotel, Manila.

Satoo Restaurant 
Shangri-La Hotel,
Jakarta Kota BNI
Jl. Jend. Sudirman Kav. 1
Central Jakarta

For reservation:
Tel: 2939 9562 or visit

Monday, April 15, 2013

Masterclass Epicure Indonesia at Tien Chao Restaurant

Last Saturday, I was invited to join the Masterclass Epicure Indonesia by Chef Ken Choy Chong Hung at Tien Chao Restaurant, Gran Melia Jakarta. This cooking class was held by Epicure Indonesia, a monthly gourmet lifestyle magazine written in English language.

Chef Ken Choy Chong Hung from Malaysia.

The ingredients.

Here are the recipes:

Love the idea of the crispy grated cashew nut to wrap the tender prawn.

Snow White Dancing Prawn
Serving: 1 portion

1 (size 26 - 30) Sea prawn
20 gr Potato flour
50 gr Mayonnaise
15 gr Fresh lemon juice
5 gr Sugar
15 gr Cashew walnut

Marinate prawns with salt and potato flour
Mixed lemon juice, sugar into mayonnaise
Fried cashew walnut until golden brown
Deep fried prawn until crispy and mix with mayonnaise
Topping with cashew nuts.
Ready to serve

A hearty and comforting pumpkin soup. Very smooth!

Braised Pumpkin Soup with Lobster
Serving: 1 portion

200 gr Pumpkin
50 gr Potato
30 gr Tomato paste
30 gr Carrot
20 gr Leek
100 gr Prawn shell
200 gr Chicken bone
10 gr Salt
3 gr Pepper
1 (300 - 400 gr) Lobster

Boil all ingredients for 45 minutes with 1 kg of chicken stocks
Un-shelled lobster after steaming for 7 minutes
Pour soup into soup cup and put sliced lobster meat in
Ready to serve

Main Course
I will definitely try to make this simple but delicious dish. 

Seared Honey Cod Fish with Dragon Fruit in Wasabi Dressing
Serving: 1 portion

80 gr Cod fish
20 gr Honey
20 gr Onion
10 gr Coriander
20 gr Soy sauce
1 piece Dragon fruit
5 gr Wasabi
Lime juice

Mix wasabi, lime juice with diced dragon fruit
Marinate cod fish with honey, soy sauce, onion and coriander for 30 minutes
Pan seared cod fish until cooked and golden brownish
Place cod fish onto serving plate on top of dragon fruit dressing
Ready to serve


Double - Boiled Thai Coconut with Bird Nest
Serving: 1 portion

1 piece Thai Coconut
150 gr Full cream milk
20 gr Egg white
20 gr Sugar
20 gr Bird nest

Soak bird nest and steam for 15 minutes with sugar
Put in cream milk and egg white into coconut water and beat well
Pour into coconut and add in bird nest to steam for 45 minutes
Serve chilled or warm

Serving the double-Boiled Thai coconut with Bird Nest.

It's so good! Sweet, soft and creamy like custard.

I totally had a fun of learning new recipes during this masterclass and also enjoyed to taste all the dishes. Thanks Epicure Indonesia and Gran Melia!

Tien Chao 
Grand Melia Hotel
Jl. H.R. Rasuna Said Kav. X-0
South Jakarta
Tel: 5268080

Tuesday, April 9, 2013

Buffet at Satoo, Shangri-La Hotel, Jakarta

I don't think I can count how many times I've eaten at Satoo restaurant. 100 times? Oh.... that's definitely exaggerating, but yes, uncountable, that's for sure. Satoo restaurant at Shangri-La Hotel, Jakarta has been always become my most favorite place for having buffet lunch or dinner. Not only business lunches but also lunch/dinner with friends or birthday celebrations. But then, why I have never written a post of Satoo? Simple reason, Satoo doesn't allow people to take pictures at the  food stations except for the food that's already on the guest's plate. Anyway, finally, I had a chance to take pictures of the food stations in Satoo when Shangri-La invited me for a lunch.

Here are some of the food stations:

Seafood station (Cold selection)

Sushi station

Asian Noodle station

 Dim Sum

Salad Bar

Indian Station

Pasta station

Western European station

 Dessert station

Fresh fruit station. 
There's also Jamu (Indonesian traditional herbal drinks) station.

What I ate during my last visit in Satoo.

Say "Cheese!"

My favorite dish, fresh sushi.

Good Indian food.

Green tea ice cream is a must, also tiramisu and cheesecake.

SATOO Fruit Punch (mango, pineapple, orange and guava) - Rp. 60,000
Whenever I'm in Satoo, I always order this drink, so refreshing!
All prices subjected to 21% (tax and service charge)

Price list:
Monday - Saturday lunch buffet : Rp. 250.000++
Sunday lunch buffet : Rp. 310.000++
Monday - Thursday dinner buffet : Rp. 270.000++
Friday - Sunday dinner buffet : Rp. 290.000++
Breakfast : Rp. 198.000++

Updated 4 September 2013:
Weekend lunch buffet is Rp. 310.000++
Dinner buffet is Rp. 290.000++

Satoo Restaurant
Shangri-La Hotel, Jakarta
Kota BNI
Jl. Jend. Sudirman Kav. 1
Central Jakarta
Tel: 2922 9999
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