From 5 to 7 August, Four Seasons Hotel Jakarta invited discerning diners to an exclusive dining collaboration titled “Ciao, China!”. The collaborative event joined the forces of Celebrity Chef Yvonne Yuen with her classical Chinese cuisine and Four Seasons’ own Executive Chef Marco Violano who brought his Italian pedigree. Set in the signature high-rise dining restaurant Alto, the experience was complemented by the venue’s alluring red and ivory interior, as well as the floor-to-ceiling windows overlooking the busy capital scene.
The dinner itself started brilliantly with an amuse bouche of caviar atop a crispy mantou medallion served with a cipollini spread to bring out the earthy tones. Next was the first highlight of the day: the Collagen Royale. Deconstructing the healthy protein into a bowl of egg custard is ingenious on its own; being topped by crumbles of dried scallops brought a true explosion of flavours.
A surprise, quirky dish of braised sea cucumber and actual cucumber tagliatelle was served before moving on to the main star: the noodles. These complex noodles consisted of juicy cubes of beef brisket with al dente house-made tagliatelle – an Italian dish with Chinese flavours. The dining experience ended with the remarkable bird nest drenched in delicious almond cream. Each spoonful simply cleansed the palate with a perfect dose of sweetness.
Alto Restaurant & Bar at Four Seasons Hotel Jakarta
Jalan Gatot Subroto No.Kav 18, Kuningan Bar., Kec. Mampang Prpt., Jakarta, Daerah Khusus Ibukota Jakarta 12710
T: (+62) 2122771888
www.fourseasons.com
