Unending Culinary Journey
Located at a very strategic area in the Panin Bank Building between Senayan and Sudirman, Locanda offers a unique palate of cuisines in the form of classic Italian and delectable Pan-Asian dishes against the backdrop of heady lounge music and a chic atmosphere. Locanda can accommodate up to 250 guests at any given time in its multiple settings, from secluded hidden booths and private rooms with long meeting tables, to the fitted couch-and-coffee-table arrangements. Thanks to its versatility, Locanda is ideal for private parties or corporate events.
The interior of the restaurant is really spacious, with tall windows allowing for generous natural light to fill the dining area. The styling within the structure is aesthetically pleasing, with the brick walls, leather and wooden furniture and wooden floor basking in full natural light. The same natural light will finely complement everything on your plate, adding a nice touch to invoke your appetite.
The orchestrator behind all the glorious culinary offerings at Locanda is Head Chef Ferdian Tobing, a seasoned chef with over 14 years of experience in Italian culinary arts and beyond. His impressive portfolio prior joining Locanda includes fine dining restaurants in globally acclaimed five-star hotels such as the Ritz-Carlton and InterContinental, as well as other respectable hotels and restaurants in Singapore. Specializing in Italian-Asian fusion cuisine, you will find some unique dishes with a twist created with passion and made possible by creativity.
Some of the most popular dishes at Locanda include the angel hair, grilled spring chicken and white truffle pizza appetizer. This angel hair pasta comes with tiger prawns, garlic, chilli and olive oil, and is extremely well flavoured and fulfilling, while the soft and tender grilled spring chicken, served with mashed potatoes and spiced tomato sauce, is an all-around classically delightful main course.
As for dessert, one of the must-try options is the manciam, which is a traditional Thai cassava cake with coconut milk. Boiled and simmered to perfect tenderness, the rich and sweet coconut milk is then poured over the dish and topped with caramel crust. Another fine dessert is the melted choco cake with wild berry and rum raisin ice cream. As you would expect, gooey warm chocolate gushes out of the cake as you have a go at the outside crust.
(www.locandajakarta.com)
