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Jeeves De Veyra

<div><span style="color:rgb(80, 0, 80);text-indent:0px;background-color:rgb(255, 255, 255)" id="isPasted"></span></div><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724293931282INDO 1.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Chef Rizki Wijatmoko at Circles. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"> <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Chef Rizki Wijatmoko at Circles</span><span style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p style="margin:0in 0in 8pt;line-height:15.6933px">Chef Rizki Wijatmoko, executive sous chef of Shangri-La Jakarta, leads guests into an expedition into Indonesian cuisine via <span id="isPasted" style="color:rgb(65, 65, 65);letter-spacing:normal;orphans:2;text-align:left;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Circle of Flavours: Indonesian Culinary Treasures at</span> Shangri-La Makati’s Circles Event Cafe.</p><p style="margin:0in 0in 8pt;line-height:15.6933px">The jovial chef was just happy to share his take and stories of his home cuisine.</p><p style="margin:0in 0in 8pt;line-height:15.6933px">According to him, Indonesian food is typically strong with salty, sweet, and spicy from their herbs and spices. The best way to eat is to just pile on portions of different dishes on one plate with nasi uduk, rice cooked the Indonesian way with coconut milk instead of water with spices.</p><p style="margin:0in 0in 8pt;line-height:15.6933px">“So when you eat one dish, it’s already rich. But when you combine everything on one plate, it becomes even richer!” the chef said.</p><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724293965043INDO 2.jpg" style="width:950px" class="fr-fic fr-dib" alt="Various types of sambal. Jeeves de VeyraVarious types of sambal. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left">Various types of sambal<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p style="margin:0in 0in 8pt;line-height:15.6933px">At the core of the dishes is sambal, the chili paste that often brings on the heat in Indonesian dishes. Where other cuisines have gravies and sauces, this is the one condiment that is ever present in an Indonesian table where it’s meant to enhance dishes by giving a kick.</p><p style="margin:0in 0in 8pt;line-height:15.6933px">The mother recipe for sambal, sambal oelek, is prepared with a mortar and pestle. For the base recipe, Chef Rizki made variations of sambal ranging from the base to versions with tomato, Indonesian shrimp paste (bagoong), and even one with dilis for a bigger hit of umami and saltiness with the heat.</p><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294014083INDO 3.jpg" style="width:950px" class="fr-fic fr-dib" alt="Chicken satti and Gado-gado. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left">Chicken satti and Gado-gado<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p style="margin:0in 0in 8pt;line-height:15.6933px">Sambal can be used with the appetizers like Gado-gado Jakarta, a vegetable salad with eggs, potato, and tempeh (fermented tofu) prepared as a wrap, or Sate Lilit Bali,<span> </span>ground chicken with spices that have a peanut sauce.</p><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294041424INDO 4.jpg" style="width:950px" class="fr-fic fr-dib" alt="Sop Buntut. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left">Sop Buntut<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p style="margin:0in 0in 8pt;line-height:15.6933px">Sop Buntut, ox-tail soup, is somewhat similar to our nilagang baka. With the recommended addition of green sambal, this dish becomes totally different because of the distinct kick and herby notes.</p><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294070662INDO 5.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Pindang. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"> Pindang<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p>Pindang is a sour fish or seafood soup that&#x27;s cooked fresh at its own booth at the buffet. Guests can have this with noodles, cabbage, and green chilies. Think sinigang with the gingery kick of turmeric and you get this.</p><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294104665INDO 6.jpg" style="width:950px" class="fr-fic fr-dib" alt="Sambal Bihun. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left">Sambal Bihun<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><div dir="auto"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Do not miss their Sambal Bihun. It’s as simple as it gets. Pancit bihon with sambal. Have this with a spritz of calamansi or lime to cut through the heat.</span></div><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294209149INDO 7.jpg" style="width:950px" class="fr-fic fr-dib" alt="Rendang. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left">Rendang<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p dir="auto"><span id="isPasted"></span>Besides satay, rendang, or beef that’s braised in sambal and coconut cream or milk for hours to get it soft and tender, is a great representative dish of Indonesian cuisine. Chef Rizki jokes that he had to hold back on the heat to make his Rendang Sapi Minang more approachable to guests. Though I wish he’d have some of the authentic version set aside for those, like me, who would want to have it super spicy like they have it back in Jakarta.</p><div style="margin:0in 0in 8pt;line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294249546_INDO 8.jpg" style="width:950px" class="fr-fic fr-dib" alt="Bebek Bututu. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left">Bebek Bututu<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">.<em> Jeeves de Veyra</em></span><em> </em></span></span></span></div><p dir="auto">Chef Rizki wisely opted to bring in Bebek Bututu (roast duck) instead of Bali favorite Babi Guling (roast pork). The cooking style is very similar to lechon – marinate overnight and stuff with lemongrass before roasting on a spit. It’s very effective in bringing out the juices and meat rich with fat, such as duck and pork. And yes, a bit of sambal does go a long way with portions of this dish.</p><p dir="auto">The desserts have many common flavors with ours. The dessert plate came with a generous quantity of latik for the Dadar Gulung (pandan crepe) and the Kolak Candil, sweet potato spheres with a delightfully similar to boba.</p><div dir="auto"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724294429213INDO 9.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Chef Rizki presents Es Campur. Jeeves de Veyra"/><span class="fr-inner" style="text-align:left"> <span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">Chef Rizki presents Es Campur. <em>Jeeves de Veyra</em></span></span></span></span></div><p dir="auto">Then for his last treat, Chef Rizki personally prepared Es Campur, the Indonesian version of halo-halo. It does have nata, langka, and gulaman but where it differs is that it’s more coconut-forward with the use of coconut milk instead of evaporated milk topped with pandan syrup.</p></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span style="color:rgb(80, 0, 80)"><p style="margin:0in 0in 8pt;line-height:15.6933px">Shangri-La Makati’s Circle of Flavours: Indonesian Culinary Treasures runs until August 26, 2024 at Circles Event Café for lunch everyday (P2,180 net) and dinner on Friday to Sunday (P2,380 net).</p></span></div><div><br/></div><div><br/></div>

<p>Chef Rizki Wijatmoko, executive sous chef of Shangri-La Jakarta, leads guests into an expedition into Indonesian cuisine at Shangri-La Makati’s Circles Event Cafe.</p>

Chef Rizki Wijatmoko, executive sous chef of Shangri-La Jakarta, leads guests into an expedition into Indonesian cuisine at Shangri-La Makati’s Circles Event Cafe.

This special Makati buffet takes diners on an Indonesian food trip

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This special Makati buffet takes diners on an Indonesian food trip

Jeeves De Veyra

Published Aug 22, 2024 10:41 AM PHT

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Shangri-La Makati

Circles

buffet

Shangri-La Jakarta

Indonesian food

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