Semi-buffet Indonesian Dining at Seribu Sari, Rendezvous Grand Hotel
Indonesia has one of the most unique cuisines in the world. They use a lot of spices to add zest to the dishes. Chilli and pepper are very common but this leads to many misconception that Indonesian food are always spicy. On the contrary, the most widely used spices such as coriander, cumin, and ginger are all relatively mild spices. In addition, most Indonesian food is prepared with contrasting flavors, such as a spicy sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country.
Fans of Indonesian cuisine will be delighted to know that Seribu Sari is serving up an Indonesian food promotion from the province of North Sulawesi and Java from 21 March to 21 April 2013. You get a contrast in flavours at Seribu Sari. North Sulawesi uses pices and hot chili peppers generously while Javanese cuisine tastes rather sweet compared to other Indonesian cuisines, because generous amount of palm sugar and sweet soy sauce are used.
The semi buffet features soups, salads, desserts on buffet counter and a list of tantalizing main hot dishes (menu on rotational basis) served at the table with a glass of calamansi drink each. I had a selection of Tahu Isi (stuffed tofu with chicken), Kapiratu (stuffed spring rolls with minced beef and pickle), Selada Ayam Sambal Matah (balinese chicken salad) and Udang Serabut (fried prawn glass noodle).
Tahu isi is a well-loved Indonesian tofu dish that is filled with chicken. It has a crunchy batter and tender-crisp filling and is eaten with fresh hot chili sauce. I enjoyed Seribu Sari’s Asinan Buah which has assorted tropical fruits such as pineapple, apple, young papaya etc soaked in chilli and vinegar. It has a refreshing sour-salty-spicy taste.
There are two soups served daily such as Rawon Daging (Beef soup with cluwek fruit and young papaya) and Soto Ayam (Javanese chicken soup with glass noddle and peanut). These Indonesian soups are traditionally served with an array of garnishes – blanched bean sprouts, wedges of hard-cooked egg, cucumber are some of the customary additions. You can add in as many of the garnishes as you like.
Daging Bumbu Ruja (beef stew with turmeric coconut milk) is similar to beef rendang. The melt-in-the-mouth beef chunks is slow-cooked in rich coconut cream and freshly ground Asian spices until it is tender, moist and bursting with a complex blend of mouthwatering flavours. It is quite spicy for me, but I like how each piece of meat well coated with the spices, it pairs well with Nasi Kuning (yellow rice).
In Indonesia, catfish is usually served grilled in street stalls. Similarly for Seribu Sari, their catfish is rolled beautifully into a oval shape ball and grilled over the skewers using sweet soy sauce. The firm and tender catfish has plenty of flavour and is worth a try.
Other dishes I had included Udang Pedas Madu (honey stir-fried prawn), Ikan Sambal Matah (fried fish with shallot and lemongrass), Ayam Cabe Hijau (Green Chilli Fried Chicken) and Tumis Tauge Ikan Asin (stir fried bean sprout with salted fish).
Indonesia sure has a comprehensive list for delicious desserts. They use lots of coconut milk and if you have a sweet tooth or loves coconut, you will fall in love with their desserts.
My favourite at Seribu Sari is Pulut Inti which is steamed glutinous rice served with grated coconut cook with palm sugar wrapped in banana leaf. Love it for its generous heaping of fresh grated coconut as the rice is just a complement. Getuk ubi (minced sweet potato with shredded young coconut) will taste better if more orange sugar is added into the sweet potato. It is too bland and dry for my liking. And of course, there is also Pisang goring kacang (fried banana and crushed peanut).
The buffet promotion runs until 21st April, and is priced at $33++ per person. It is available for lunch (11.30am to 2.15pm) and dinner (6.30pm to 10pm).
Seribu Sari Indonesian Dining
Address: 9 Bras Basah Road, Rendezvous Grand Hotel, #03-03 Rendezvous Gallery
Tel: +65 6335 1871