Keraton at The Plaza, a Luxury Collection Hotel, Jakarta, recently launched Modern Mexican Kitchen, a new food experience available in the hotel’s dining venue on the seventh floor.
Chef Lamberto Valdez Lara, who hails from Mexico, is the culinary director of Keraton at The Plaza and the mastermind behind the new Modern Mexican menu. He said, “I am extremely excited to launch a modern interpretation of the finest and most popular dishes from my country, which I am confident that guests at Keraton at the Plaza and local residents here in Jakarta will share my passion for.”
Having worked closely with legendary chefs such as Jean-Georges Vongerichten and Alain Ducasse, Chef Lamberto uses premium ingredients to elevate his Mexican cuisine. His dishes highlight the unique delicacies of his homeland such as grilled nopal (cactus), lengua (slow cooked beef tongue) and huitlacoche (corn fungus). Chef Lamberto also uses custom-made cookery, such as a tortilla press to make his own tortillas from fresh masa harina (corn dough).
A true believer in the farm-to-table approach, Chef Lamberto uses local produce where possible, personally selecting the freshest and finest ingredients that Indonesia has to offer and working with local farmers to harvest epazote, cactus and numerous types of chillies.
Chef Lamberto’s Modern Mexican Menu will be available daily from 12PM to 3PM for lunch and 6PM-10:30PM for dinner. A three-course lunch set menu is available in the weekdays for IDR 150,000 net per person, while a three course dinner à la carte menu starts from IDR 355,000.
(www.keratonattheplazajakarta.com)
