#otel lobby

It's always good to be back at home. Otel is indeed home away from home (an hour ride, at least, I consider it as away). Whenever I paid a visit, it's always feels great and homey. I normally spend around two to three hours or maybe sometimes more than that. I don't know why, but my heart say so. Laid back, cozy, exceptional service and most of all the food itself. It feels right and just the way I have it back at home (but yeah only self service at home).

Last Sunday, I was around the area and without hesitation I decided to have lunch there. I heard they have some new creations and I noticed that they have changed the menu book. Although I still love the previous menu book better, the new creations kinda stole my heart, especially the 'Pig in the Blanket'. Totally a spot on! The sausage was incredibly juicy wrapped perfectly under the cheesy buttery crispy pastry. One bite is never enough. It's a massive appetite turn on!

Otel is definitely one of the creative restaurant in the culinary industry. Who would have thought you could have a black and white fettucini. Yes! In one strip you could have two different color. I had it with tomato, prawn and Otel's signature crisp (that crispy black thingy). They cooked it just the way I want it to be. The pasta was al dente, seasoned well and tasted originally from the tomato. Call me old fashioned, but I love the authentic flavor rather than an imposed flavoring and definitely no additional extra condiments needed (read: tomato/chili sauce). While some might think it's rather bland, I think it's palatable.

Obviously the cronut craze hits Otel too. They have three flavors and I tried the Coffee Caramel one. The pastry was very crispy and just the right amount of sweetness. I love the coffee cream inside. Crispy, sweet and tangy coffee flavor, suitable with a cup of tea or coffee. Although I found it too greasy.

The other day, I went to Otel Lobby for a late lunch with my friend. It's my second time visit and they proved it, they did take my heart away.

I ordered Prawn Tempura. It consists of two huge battered deep fried prawn with Pineapple Sorbet and Braised Pineapple. Who would have thought that prawn and sorbet could make a lovely combination? The prawn was so juicy and the meat was very thick. That's what I called as eating a prawn! haha.. The Pineapple Sorbet was a top notch. I always craving for this homemade freshening sorbet. And that little pineapple chunks under the sorbet, gave another dimension. The sweet and sour mix together make it one heavenly appetizer. I love it and two pieces of prawn is not enough!

Move to another appetizer, I ordered all time favorite Apple Salad. Salad meant to be healthy and this one really represent it very well. Mix of greens, sliced apples, roasted sweet potato, peanuts and surprise surprise, I tasted blue cheese! It's very light and a well start for your course. That little cherry on top will tickling your mouth.

For the main course, I was curious with their Beef Wellington. I heard many good reviews about it, without hesitation I ordered it.  When it came to my table, it's beautifully wrapped with golden brown puff pastry. As I cut it through, I could feel the tender and juicy of the meat with my knife. On my first bite, I already fallen for it. The meat was cooked to its perfection as I want it to be, medium. The mushroom duxelles was really nice. The crispiness of the pastry brings another texture in your palate. I couldn't stop eating it until the very last pieces. Delicious!

Every meal should be closed with a dessert. Me and my friend decided to order Red Velvet Cake with Blueberry Ice Cream and Chocolate Souffle. The red velvet was very fulfilling and smooth. With all the nuts on top and a nice scoop of blueberry ice cream make it one enjoyable dessert. Too bad, the Chocolate Souffle didn't meet my expectation. It was a bit undercooked in the inside, but it comes with a strong chocolate  flavor. If you bored with cakes, try their homemade ice cream/sorbet. Extremely delicious! My favorites are Pineapple and Strawberry. Some other friend loves the Jackfruit! Don't miss it!

In recent year, Jakarta’s culinary scene keeps on growing. Many new restaurants popping up here and there. As a foodie, it triggers me to keep on updating what’s going on in this industry. One that makes me curious is Otel Lobby.

It was first introduced by Erza. He tweeted about this restaurant few months ago. The last couple of weeks, Erza and Ve keep on spreading the news. There you go, it bothers me a lot! Been manage to stop by with my friends but ended up it’s never happen.

All of the sudden, I received a very warm invitation from Erza and the restaurant itself. Boo! Surprised and excited! It was a dinner invitation with fellow connoisseur to enjoy their sophisticated courses made by Chef Raj.

Me and Daniel (written in Italic) will discuss more about our journey that night.

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As you walk through the Epicentrum area, you’ll notice one industrial look with a gigantic signboard. That signboard reminds me something from ‘Uncle Sam’ and it did catch my eyes right away. Spotted! ‘No7 Otel Lobby Kitchen and Bar’.

Otel Lobby is one of the new “must try” place to visit , which these recent days have received some very good reviews on social media. The restaurant cum bar is located in the Epicentrum complex at Kuningan, across the famous-and-packed Bluegrass.

It is designed as a “hotel lobby” with an eye catching chandelier and a front desk that resembles old school reception ambiance. Square dining tables and u-shaped sofas spread across the room,  it surely feels like you are at hotel’s lobby lounge, only a little darker and more intimate because of the dim lighting.

What I love about the interior, they brings it to the next level. It’s a piece of art. Those who loves design surely will enjoy this kind of view. Modern, classic yet modesty.

We were lucky to be invited for a specially arranged dinner, thanks to good friend Erza (from FRV and Jakarta Post) who invited us personally through twitter.

We then introduced to Maya Aldy, the female head chef and co-owner of Otel Lobby. Maya is a graduate of French Culinary Institute in New York and has worked in various establishments around the globe.

A very modest, sophisticated person, you know by the very first time she talked about food, she’s very passionate on what she’s doing. “Cooking is a noble act of love” she then added with bright eyes. You know you’re in a good hand when someone that passionate walk the talk.

Otel Lobby encourage the use of local produces. Maya claimed that 80% of the ingredients are local. They even plant their own rosemary and other herbs around the restaurant to be used for cooking or mixing drinks. Not to worry, those local produces high in quality and it did deliver such a great dishes.

Maya then introduced us to her Filipino friend Raj, whose also a chef and at the moment helps her run the kitchen before he opens his own establishment in Singapore very soon (we look forward for the good news!)

As the chef prepared the food, we then enjoyed the company of homemade signature cocktails.

Herb’n’Bourbon – Bourbon, fresh herbs, strawberry, citrus, honey, bitters. Tangy with a hint of spice.

Burning Mandarin – Mandarin, Vodka, hot chili, lemon, orange, cranberry. It will gives you that kicking hot sensational at the end of your sip. Do I need to say more? 

Uva Bella – Gin, green grapes, elderflower, lemon, orange bitters. Those who loves something fruity and sweet, this one will be yours. I love the grapery taste.

Kudus Cocktail – whiskey, dark rum, clove, bitters. A light version of whiskey with a dynamic flavor.

As we being served with several cocktails, Raj and his team deliver the first meal.

Tuna Crudo with three ways Beetroot, Balsamic Reduction and Fried Shallots. This one is not on the menu, Chef Maya & Raj specially created this for us invitees that night. Fresh tuna, balanced balsamic taste, fried shallots a little overpowering but overall this is a very refreshing appetizer.

Exotic mixed of beetroot and tuna with a nice sweet drizzled of balsamic. The fried shallots gave another texture however it’s quite overpowered the whole dish.

A little light bite of Wagyu springroll with cheese to boost up our appetite. Definitely not your common springroll. Tasty beefy wagyu wrapped in crunchy skin and dipped it in the creamy cheesy sauce. Delicious!

The next dish is Squid Ink Malfatti with shrimp, chili & squid ink tempura. We all agree that the texture of perfectly al-dente pasta is very nice (and FYI they’re homemade) and the squid ink tempura complete the whole dish and define their very own "gourmet pilus".

Several trials eating homemade pasta and my heart melts as I ate this one. Perfectly al-dente. Companied with fresh juicy prawn with a little dazzling of chili and those squid ink bits completed the dish.

We continue for Duck Bun. And yes, they also make their own bun in the kitchen. Soft and lovely, and the duck inside blends perfectly with red onion relish. A great bar snack!

A Chinese twist now and then is good for the soul. Those buns perfectly made. The juiciness of the duck, a little sourness and crunchy touch melted together with the softness of the homemade bun.

Their Braised shortribs served homemade kimchi (Erza can’t get enough of this he ordered for another), along with oyster tempura and rice crispies. Yes it might sounds a little bit too fusion-fancy and experimental but turns out really great. Maya and Raj kick ass!

When I looked at it, there’s a lot of going on in one plate. Kinda lost somewhere in the middle of it. Surprisingly, those little maze tickling my palate. The beef cooked to its perfection. The slow poached egg dancing in your tongue. Who would think kimchi, egg, ribs, oyster and rice crispy would make a great unity.

The superstar that night was the fish dish: Snapper with three ways corn and orange marmalade sauce. The fish is cooked very perfect, crispy outside, firm, succulent inside. Super fresh. And how incredible that a humble ingredient like corn can be combined perfectly with the fish. Orange marmalade (homemade, too) is great, giving enough kick to the whole taste experience!

I love the crispy skin and meaty fish. It was very fresh and juicy. I love how they managed to pull it together with such a good harmonization. The sweetness of the orange marmalade brings another layer to the dish. A very well balanced food.

Before we moved to the dessert, we enjoyed another sip of their cocktails. Mai Tai, Rum-a-Sutra (I love the hint of basil in it) and Baldy Ve. I love all of the house cocktail collection. A good mix of liquor with fruits, herbs and spices. It’s really a nice drink experiences.

OTL Homemade Gelato defines “desserts” the best : with (again!!) homemade cone. Soft and refreshing at the same time, our most favorite is the pineapple and jackfruit. We really couldn't ask for better dish, I finished three cones, You go figure why.

I vote for Pineapple and Raspberry for the fruity based. In the other hand, Chocolate would never go wrong. One lick is really never enough! That homemade waffle-cone extremely gorgeous too!

I swear in the name of August Escoffier this is one of the best food tasting and review invitation so far. Almost flawless, we even can’t find what to be criticized about. The food is just honest, a little experimental but perfectly executed. If they can really keep the consistent taste and service (or even better), Otel Lobby is surely will be the next talk of the town. For a long time period.

I strongly agree with Daniel, it was one lovely enjoyable dining experience in a whole new level. Otel Lobby owns my heart and it’s definitely one of my Top Restaurant!

Thank you Erza and Ve who poisoned me with this glorious piece of art at Otel Lobby. Last but not least, thanks to Maya Aldy who set the bar higher!