I can't imagined how it feels to work in aviation industry in the first place, simply because i've been in none. I thought it'll be boring as hell, especially when they put me in the hospitality standardization division.
But working in that circumstances brings me to a bigger project called Star Chef. Star
Chef is a collaboration project between Garuda Indonesia and four chefs with
the same mission: to Introduce Indonesia’s culinary to the world through
on-board services.
I personally pay attention to one of the partner's restaurant named Ron Gastrobar Indonesia in Amsterdam. The fact that Ron Gastrobar Indonesia
is one of the Ron Gastrobar’s restaurant group which owned by two Michelin
starred restaurants owner – Ron Blaauw - gives me excitement to see how he created something nice with a touch of Indonesian Hospitality.
Did you guys know what Gastrobar restaurant
concept is? I used to listen about gastronomy or a bar but it feels like the first time i heard about Gastrobar.
The concept of Gastrobar itself basically an adaptation of
a typical tapas bar or serving small bites version of larger dishes combined
with cocktail bars. In some cases, they used to combine it with store
selling their unique products.
Ron Gastrobar in Amsterdam has 4 other restaurants with special
concept in each: Ron Gastrobar with their european dishes like foie gras with
yoghurt and raspberry (it sounds weird but it tastes so gewd), Ron Gastrobar
Paris (i love their cold cuts and escargot), Ron Gastrobar Oriental and Ron
Gastrobar Indonesia (i love everything in it!) where chef Agus Hermawan is the
only Indonesian executive chef among those restaurants.
Now this confused me. How come Indonesian dishes which is usually
served in a large portion fit with this kind of concept?
Let's get the tour!
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| Front View of Ron Gastrobar Indonesia |
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| The Bar Area |
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| Dining Area |
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| Menu Page 1 |
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| Menu Page 2 |
But i remembered they served up to 15 dishes in mini bowl, so you can share it with your friends. It consists of fried rice, sambal goreng kentang, gado-gado, oerapan, rendang, telur balado and everything he said on the menu with such a price.
I also tasted their mains and snacks, but i don't know if i can consider it as snacks because it comes in quite a large portion:
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| Loempia Bebek |
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| Lemper Kepiting |
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| Taco Ayam Besisit Bali |
Maybe you might think this is the same kinda dish that you can eat in Indonesia, but i can say it's different, and still as delicious! It's like Indonesian dishes enhanced for upper class market. Also, since it is Gastrobar concept, you can pair the dishes with
wine and drink cocktail, just to balance the flavor. And you just have to spend 35 euro per person for all course (except wine and cocktail part).
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| Ikan Ijo |
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| Colenak |
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| Coconut Tiramisu |
There's a proudness in me that Indonesian
dishes was being well known in this area, and becoming one of the most favorite
restaurant in Amsterdam, thanks to chef Agus. And aiming for the upper market class was no longer impossible. if you're living in Amsterdam, or on your vacay here and want to taste it, i suggest you to make a reservation on their restaurant here
Location:
Amstelzijde 51, Amstelveen
Opening Hour:
Daily, 12 - 3 PM and 5.30 - 11 PM
Budget to prepare:
EUR 15 - EUR 50
Location:
Amstelzijde 51, Amstelveen
Opening Hour:
Daily, 12 - 3 PM and 5.30 - 11 PM
EUR 15 - EUR 50
