Fire, smoke, ice, black lights, and heaps of Nitrogen.
Those are only a few of so many tricks under Andrian Ishak’s sleeves. How he gets to make all nineteen course distinct in each of its own way, and still taste wonderful is beyond me. I’m now convinced that they are not just hype and gimmicks. I can now imagine the amount of work and science behind the preparation of each season.
Season is how Andrian name his tasting menu. Each season will have a completely different dish. We had his season two that night. It was a privilege to be surrounded with such lovely crowd. Chefs, restaurant owners, media, F&B practitioners nationed under the same curiosity.
Being the experience junkie that I am, I enjoyed most of the dishes.
As much as I wanted to share the details of every dish, I figured I should respect the Chef and you, Biters if you haven’t been there. I don’t want to spoil all the fun, since the surprise factor is part of the experience. So, what you’ll see here is a pictorial journey of what we had. I might describe a few dish, I might purposely skip some others.
Being the experience junkie that I am, I enjoyed most of the dishes. But more than that, I love the experimental nature behind them. It speaks to me on a rebellious level, just like Ryan Clift’s Tippling Club.
Enough words, to cut things short, was it worth the $100 I spent? Totally. Should you go there? If you have the spare budget and if you’re that adventurous, go ahead.
Jl. Raya Fatmawati No. 26C