What if luxury was not merely about grandeur, but rather about creating unforgettable moments through exquisite dining and hospitality? At JHL Collection Hotels & Resorts, luxury comes to life through a blend of culinary artistry and thoughtfully designed spaces that inspire and delight.
Chef Nalendra Anindita, the corporate director of culinary at JHL Collection, stands out for his passion and creativity in crafting menus that define the dining experience across all JHL properties. He personally oversees every aspect of the journey, from developing innovative ideas and testing recipes to hosting client tastings. His goal is to ensure every dish reflects his creative vision while perfectly complementing the restaurant’s style and meeting guest expectations.
Those eager to try about Chef Anindita’s delectable creations can start their culinary journey at JHL Solitaire Gading Serpong. At Mangan All Day Dining, guests can enjoy an impressive array of Indonesian dishes in a relaxed yet elegant atmosphere. For Italian cuisine? Al Gusto Italian Dining offers a masterful fusion of traditional recipes and contemporary flair, featuring standout dry-aged and wet-aged steaks.
Next, guests can turn their taste buds eastward to Royal Eight Chinese Dining, where traditional oriental dishes are presented with a modern twist. Signature items like crispy Peking duck promise a delightful dining experience. To wind down, guests can enjoy a cocktail and cigar at Castro Lounge or head to Empress China Bar for live music, fine wines and creative concoctions in a lively outdoor setting.
E: Did you always dream of becoming a chef, or did your love for cooking develop along the way?
A: Absolutely! I grew up in a family that loves cooking. My dad was a chef, my older sister made pastries and my younger sibling also enjoyed cooking. This is why becoming a chef has always been my biggest dream, and I genuinely love it.
E: How do you stay updated on culinary trends?
A: I stay informed by subscribing to various food and beverage magazines and websites, participating in culinary associations and following relevant culinary content on social media. Additionally, I always check out every new and exciting food and beverage spot that opens.
E: Could you walk us through testing and finalising dishes for each property?
A: The process begins with brainstorming discussions to align dishes with a new outlet’s concept or refining existing menus based on sales data. Once the menu draft is finalised, we conduct cook-offs and trials, focusing on food combinations and flavour profiles that appeal to the target demographic. We also provide food tests to potential clients with sample menus as teasers or complete dishes. After these stages, we conduct an internal tasting with management, using cost data for support. Once approved, we will move forward with menu printing.
E: As someone who has curated all the menus for JHL properties, what has been the most challenging part of the process?
A: While we can experiment with different food and beverage recipes and combinations, the most challenging part was finding the initial inspiration and ensuring connectivity between the food, beverages and overall restaurant concept design.
E: Which foods do you enjoy pairing together and why?
A: I enjoy pairing ingredients that offer a mix of flavours, such as sweet, salty, sour, bitter and umami. One of my favourites is pan-seared scallops and clams with fennel and a spicy Pernod velouté paired with Pinot Grigio. I love this combination because the balance and contrast of flavours create a satisfying and dynamic experience for the palate.
E: Every chef has a secret snack they sneak into the kitchen. What’s yours?
A: I usually whip up a quick batch of Cajun-tossed sweet potato chips, topped with a mix of Japanese mayo, sriracha, and loads of chopped coriander, tomatoes and scallions.
E: What’s the golden rule in your kitchen that everyone has to follow, with no exceptions?
A: Every dish must be tasted and properly presented before being served to the customer, regardless of how often the chef has prepared it.
E: Do you follow any kitchen superstitions, or do you see them more as traditions?
A: One big superstition is to never say, “Why is it so quiet in the restaurant?” If you do, chaos will ensue and you will end up sweating like crazy. Lesson learned!
Highlights
- Dry-aged Steak
- Baked Tasmanian Salmon with Orange Glaze
- Mango Cheesecake
Exquisite Taste Volume 46
JHL Solitaire Gading Serpong
Jalan Gading Serpong Boulevard Barat
Tangerang 15810, Indonesia
T: (+62) 2139503000
E: info.sgs@jhlcollections.com
W: jhlcollections.com
IG: @jhlsolitaireserpong
