Chef Mandira Isman’s story is fuelled by a passion for culinary arts nurtured through training at Le Cordon Bleu and honed through experiences in prestigious kitchens in London and Jakarta. From these foundations, he established The Cutler Prime Rib, a restaurant focused on perfecting one dish that cultivates loyalty among diners. His philosophy is simple yet powerful: grounded in discipline, consistency and teamwork, it emphasises the joy of sharing food that brings people together.
– by Hesikios Kevin –
E: What inspired your passion for cooking and the idea of starting The Cutler Prime Rib?
A: My journey began with Patty & Sons, a steakhouse I opened years ago. We served prime rib every Sunday as a special, and the response was overwhelming. Guests returned week after week, sharing how much they loved it. That feedback planted the seed in my mind: why not dedicate an entire restaurant if prime rib could create joy and loyalty? Thus, The Cutler Prime Rib was born from that vision, focusing on perfecting and celebrating a dish that speaks to both me and our guests.
E: How did your training at Le Cordon Bleu in London and Sydney shape the way you cook today?
A: Le Cordon Bleu provided me with a solid foundation, teaching me basic techniques and advanced skills. However, the real transformation occurred afterwards, during my time at the Mandarin Oriental Hyde Park in London and The Dharmawangsa in Jakarta. Those kitchens instilled in me the values of discipline, precision and respect for ingredients. The combination of French culinary training and the intensity of real-world kitchens continues to guide my cooking today.
E: What were the challenges in starting The Cutler Prime Rib, and how do you manage them now?
A: The most significant challenge was mastering the process. Preparing prime rib cannot be rushed; it requires nearly 30 hours from start to finish. Perfecting this technique involved countless trials, fine-tuning and patience. Even now, consistency remains a challenge, as we strive to ensure that every plate meets our standard of excellence. This discipline has become part of our core values.
E: How do you curate the menu at The Cutler Prime Rib?
A: The menu is intentionally kept simple. For me, it’s not about overwhelming guests with choices but rather perfecting the details. Every dish is based on four pillars: quality of ingredients, technique, consistency and respect for the product. The prime rib is at the centre, prepared with care and patience, while all other dishes are designed to complement and elevate the overall dining experience.
E: What can guests expect when dining at The Cutler Prime Rib for the first time?
A: Guests can expect to enjoy what we believe is the best prime rib in Jakarta, prepared with passion and precision. Beyond the food, we aim to create the spirit of a timeless, welcoming and elegant New York steakhouse.
E: What personal philosophy guides you in the kitchen?
A: My approach is defined by three core values: discipline, consistency and teamwork. Without discipline, nothing is done correctly; without consistency, trust is lost; and without teamwork, no kitchen can thrive. These standards guide my actions and shape my expectations for my team.
E: When you are not in the kitchen, how do you like to spend your time?
A: While I spend most of my life in the kitchen, the time I have outside is devoted to my family. They are my greatest supporters, and being with them reminds me of the reasons I work so hard.
E: What is the most memorable meal you have ever had?
A: My mom’s Hong Kong noodles. Although it is a simple dish, it holds the flavours of home and love for me. That meal first inspired me to become a chef, showing me how food can create lasting memories.
E: If you could cook for anyone worldwide, who would it be?
A: I would cook for my parents. They have always been my greatest inspiration and strongest supporters. Cooking for them is the most meaningful thing I can do, as everything I have achieved is thanks to their love and encouragement.
Tournedos Rossini
Ingredients:
- Tournedos Rossini:
- 15ml olive oil, for searing the steak
- 250g beef fillet
- 100g duck liver (foie gras)
- 1 slice brioche, buttered and toasted (round shape)
- 20g unsalted butter
- 3 garlic cloves
- 1 sprig thyme
- Salt and pepper, to taste
- Sauce Périgueux:
- 15g black truffle, chopped
- 15ml Madeira wine
- 15ml Bordeaux wine (or other full-bodied red wine)
- 50ml veal or beef jus
- Salt and pepper, to taste
Method:
Tournedos Rossini:
- Steak: Season the beef fillet generously. Heat olive oil in a pan and sear until a deep golden crust forms. Add butter, garlic and thyme, then baste gently. Remove from the heat and rest to retain the juices.
- Foie gras: Lightly season the duck liver. Place in a hot, dry pan and sear until caramelised on the outside while remaining soft inside. Rest briefly.
- Brioche: Butter well and toast until evenly golden and crisp.
Sauce Périgueux:
- Deglaze the pan with Madeira and Bordeaux wine. Reduce to a glaze.
- Add the jus and simmer until the sauce lightly coats the back of a spoon.
- Stir in the chopped truffle and season lightly.
PLATING:
- Place the toasted brioche on a plate as the base.
- Topped with the beef fillet, followed by the foie gras.
- Spoon the Sauce Périgueux over the top, allowing it to flow naturally around the dish.
Exquisite Taste Volume 49
The Cutler Prime Rib
Pacific Place Mall
Jalan Jendral Sudirman
South Jakarta 12190, Indonesia
T: (+62) 2157973207
IG: @thecutlerjkt
