“Namaaz is the first molecular gastronomy restaurant in Indonesia which serve Indonesian food as its signature dishes.” —namaazdining.com
So this is my second time trying out this one of a kind restaurant, and this time, it’s their 3rd season!
I had a chance to try out their 2nd season on 14 June 2013. Wrote a short Instareview about it here:
“6 of 17 super creative dishes from Namaaz Dining, the very first molecular gastronomy restaurant specializing in Indonesian food!
From upper left: Pempek Kapal Selam, Sumsum Dabu-dabu, Udang di Balik Batu (inspired by a famous Indonesian proverb that translates to ‘Shrimp Behind the Stone’ in English), Garang Asam, Manisan Cianjur and the last soapy one down there; Hidangan Pencuci Mulut (another cleverly disguised dish, literally translated from an ambiguous Indonesian phrase ‘Pencuci Mulut’ that actually means Dessert, but could also mean Mouth Wash in English, lol).
All in all, the whole course was delightful to our eyes, taste buds and minds. One dish is more surprising than the next. My family and I certainly had a pleasant and unforgettable dinner experience!” —http://instagram.com/p/anq-E8qxtW/
Jl. Gunawarman no.42, Kebayoran Baru, Jakarta Selatan 12110 | ph. +6221 33061000
This seemingly abstract dish was actually a Sop Buntut and a very tasty one!
The white paste was the rice and, oh, where’s the meat, you ask. Well, that messy brown thing IS the meat. They cleverly turn it into dried-shredded beef floss (abon)! XD The soup broth was very rich in taste, too. ♡♡♡
At first I thought this one was Pempek Telur, but turns out it was Rujak!
This one is a veerrrrryyyyyy interesting menu. That cylindrical thing was made of ICE!!! It didn’t make the dish tasted bland, though, I think it’s because the ice was made out of broth, not just plain water. 😀 Anyway, this dish was a very clever, delish and refreshing one. Super love!
If you like your steak tender, you must love this like I do. Here comes… Steak Rendang!
Cooked in 54°C for two good hours, the meat turned out medium well. It was superbly juicy and tender. The rendang spices and santan made it even more special!
A chocolate inside a soup?? Introducing Tongseng!
And yes, that IS chocolate covering the seasoning inside it. The soup tasted simply hot and plain without it lol. By the way, turns out we CAN eat a savory chocolate. Can you? 😉
For the ninth course, we had this sweet and refreshing Es Jeruk Nipis that looked like an iced strawberry drink. There was a short break after this dish, the waiters and waitresses paused serving and some guests used this opportunity to excuse themselves to the toilet.
Next, we had Kambing Bacem which was seriously very delicious to me. I LOVE super soft dishes* and this one had porridge(?) below the ground lamb meat and the broth tasted super awesome~~~!!
*I need to chew EVERYTHING (including juices and soup wtf) thoroughly before I swallow it. Mom said it’s because I have a very small throat? Anyway, I appreciate soft foods because it lighten my jaws’ burden lol
This dish was quite a mystery until step… seven. Ok lah everything here was mysterious until you tried it yourself lolol. Okay, do you know what this is? Yes, it’s an Udang Telor Asin (Prawn with Salted Egg)! 😀 That noodle thing on step 2-4 is the salted egg!! The prawn was fresh and look, there’s a slice of ham, too! Love how pretty and delish this meal was. Not to mention the sophisticated one-by-one prep by the chef himself. ^^b
This exciting dish was present on the second season, it looked like a *lighted* candle, yes?
Well, after making a wish (we were asked to! Hahaha) and the light turned off, we took a slice and voila, it’s a Pisang Bakar (Grilled Banana)!! Super creative omg!! Even the ‘candle’s stick’ could be eaten, too, as it was made of nuts. XD
TADAHHH! It’s Kue Keranjang!!!
Sooooooooooooooo LOVE this one to the max!!! First, it’s cute (3cm width omg SO CUTE). Second, the orange peel was elastic fun and it was also made of orange juice. Last but not least, it tasted moderately sweet, sticky (as a Kue Keranjang supposed to be), soft and very, very, very oishiiiiii~~~!!!
Ladies and gentlemen, lo and behold… Es Teh Panas (Iced Hot Tea)!! Hahahahaha seriously, if you drink the darker side, it was hot and the lighter side was cold! Abracadabra, anyone? (⁕ᵒ̤̑₀̑ᵒ̤̑⁕)
The surprise didn’t stop there, entered Dragon Breath. It was actually a meringue, ‘cooked’ for a few seconds inside a pot filled with Nitrogen. When we eat it, smoke would come out of our mouth. Some even tried to close their mouth and the smoke came out of their nose and ears lol, so funky!
“Crack the chocolate,” said the chef and WHOA! Milk poured out of it in generous amount!
This 17th a.k.a. the closing dish is Es Kacang Merah (Iced Red Bean Dessert). It tasted like modern red bean sweets, very fresh and yummy dessert!
When asked, “Where did you go to school?” or “Where did you get your skill from?”, Chef Andrian would humbly say, “Google School” or “Uncle Google”. XD