Andri Aryono is a master in the kitchen of Sari Pacific Jakarta, Autograph Collection. With his magic touch, he’s turned the hotel into a gastronomy paradise. He has a knack for creating a team that’s passionate about food and knows how to whip up a storm. Under his leadership, the hotel’s reputation as a culinary hotspot has only gotten hotter.
– by Hesikios Kevin –
E: With your extensive role overseeing multiple dining establishments at Sari Pacific Jakarta, Autograph Collection, how do you ensure consistency in food quality and service across all outlets?
A: It starts with building a strong team grounded in integrity. Everyone needs to understand our vision, goals and the standards we aim to achieve. If the team knows the direction we’re heading in and has the right tools, whether that’s information, skills or training, we can proactively monitor and review our processes. This approach makes it easier to maintain control over the outcomes.
E: Can you share some of your proudest achievements since joining Sari Pacific Jakarta, Autograph Collection, and how these milestones shaped your culinary journey?
A: One of my proudest achievements is the reopening of Sari Delicatessen, which now features an extension that accommodates 72 guests and offers stunning views along with a diverse selection of food and beverages. This expansion has allowed our culinary team to grow and evolve, significantly enhancing the taste and presentation of the dishes we serve. This commitment to quality is guiding our direction for the rest of the F&B offerings in the hotel.
E: What do you believe sets the hotel’s dining experiences apart from other luxury hotels in the city?
A: Sari Pacific Jakarta, Autograph Collection is situated in the heart of the city and is renowned for its authentic recipes that have stood the test of time, like our famous Black Forest cake. Our homemade sausages and cold cuts have consistently maintained their taste and quality over the years, thanks to the same cherished recipes. Our culinary team is dedicated to evolving these classics by introducing more original recipes presented in a modern style. Coupled with our sincere and genuine service, we strive to create an atmosphere that makes every guest feel right at home while enjoying a touch of luxury.
E: How do you approach the challenge of keeping menus fresh and exciting for both local and international guests?
A: We refresh our menu regularly every six months and also feature festive and special promotions throughout the year. In the future, we plan to collaborate with talented chefs, which will allow us to offer a diverse array of options over time. However, we remain committed to celebrating our culinary heritage by developing authentic recipes for our signature dishes.
E: You’ve successfully improved guest satisfaction scores and significantly reduced food quality complaints over the past year. What specific strategies or changes did you implement to achieve these remarkable results?
A: We started with introspection, reflecting on our practices and identifying areas for improvement. It was essential to reignite our team’s passion for excellence. From there, we returned to the basics: reviewing our recipes, being selective about ingredient procurement and ensuring we use the right cooking methods without cutting corners. This dedication has led to noticeable improvements in both taste and presentation. Additionally, we’ve made an effort to understand our guests’ needs and preferences, allowing us to better accommodate them and enhance their overall experience.
Prawn Pomelo Salad with Green Apple Gazpacho
Ingredients:
- 200g prawns, headless and peeled
- 80g pomelo pulp
- 50g tangerine pulp
- 30g lemon pulp
- 50g lychee, peeled and cleaned
- 40g tomato, peeled and seedless
- 20g red raddish, thinly sliced
- 20g shallots, chopped
- 20g mesclun, cleaned
- 20g jicama, peeled and thinly sliced
- 15g ikura
- 10g snow pea shoots, cleaned
- 5g red sorrel, cleaned
- 10ml Tabasco
- 20ml olive oil
- Salt and pepper to taste
Green Apple Gazpacho
- 250g green apple, whole and seedless
- 250ml apple juice
- 20g mint, trimmed
- 100g cucumber, whole
- 50g onion, peeled
- 80g green capsicum, seedless
- 90g plain agar-agar
Method:
Green Apple Gazpacho
- Blend the apple, apple juice, mint, cucumber, onion and green capsicum in a food processor until smooth.
- Strain the mixture through a tammy cloth to remove any solids. Reserve half of the gazpacho for the salad dressing.
- Take the remaining half and mix it with the agar-agar powder. Slowly heat the mixture, stirring constantly until well combined. Allow it to cool.
- Once cooled, place the mixture back into the food processor and blend again. Strain it once more for a smooth texture.
- Pour the strained mixture into a container and place it in a vacuum machine without the lid to remove any air bubbles.
Prawn Pomelo Salad with Green Apple Gazpacho
- Season the prawns with salt and pepper, then grill until just cooked. Set aside.
- In a bowl, mix the pomelo, lemon and tangerine pulp with chopped shallots and tomato. Add olive oil, Tabasco and seasoning to taste.
- Shape the mixture into a ring on the plate, then place the grilled prawns on top.
- Add lychee, sliced shallots, jicama, mesclun, pea tendrils and sorrel around the prawns. Garnish with ikura.
- Place a few dots of apple gazpacho jelly around the plate for decoration.
- Serve cold with apple gazpacho on the side, or pour it over the salad before serving.
Exquisite Taste Volume 45
Sari Pacific Jakarta, Autograph Collection
Jalan M.H. Thamrin
Jakarta 10340, Indonesia
T: (+62) 2129932888
E: fnb.reservation@saripacificjakarta.com
W: saripacificjakarta.com
IG: @saripacificjakarta
