Pearl Chinese Restaurant
At JW Marriot Hotel Jakarta
Experience both the old and new elements of Chinese cuisine in Pearl Chinese Restaurant at JW Marriott Hotel Jakarta as Executive Chinese Chef John Chu offers an authentic range of Cantonese delicacies enhanced with modern culinary taste and superb presentation.
The Roasted Duck with Foie Gras and Spring Roll makes an excellent appetizer to kick off the experience. A crispy tofu skin is set on top of bite-sized vegetable Spring Rolls, hoisting the Roasted Duck with bean paste sauce to the top-half of the dish, while Foie Gras rolls proviade the garnish. This dish is as pleasing to behold as it is to the palate.
For the main course, the Braised Abalone with Homemade Tofu and Garden Greens tingles your taste buds with superior sauce and savoury chicken broth between the layers of neatly stacked delicate tofu, pea sprouts, with meaty abalone at the top. A pinch of sugar added to the abalone sauce enriched the distinct sweetness of the dish.
This next dish is uniquely fresh, both in ingredients and its purpose to balance out the proteins from the first two dishes. The Chinese Cabbage Roll with Asparagus and Oyster Sauce is mainly vegetarian-friendly due to its all-green ingredients (chicken broth optional). The dish consists of boiled Chinese cabbage with salt, wrapped with spinach, topped by sautéed asparagus served with oyster sauce. If you concentrate hard, you can almost feel the folic acid and dietary fibre confronting your blood cholesterol levels. If in doubt, help yourself to another serving of this deliciously cleansing dish.
Enhanced Traditions
In the age of maritime trade in the 1400s, Chinese immigrants took their cooking traditions and techniques abroad, thus extensively spreading the popularity of Cantonese food. Over time, Cantonese cuisine seems to have evolved on its own thanks to talented food-makers creating their own innovative dishes based on the basic Cantonese rules of balance and freshness.
Chef John Chu’s signature dishes, the Braised Abalone and Prawn and Scallop Bacon Combination, demonstrate an ancient Cantonese cuisine tradition of utilizing only the freshest marine produce and combining traditional basic ingredients, such as tofu and salted eggs, with modern foodstuffs such as beef bacon and mayonnaise.
