The five-course menu is presented by Tom Aikens, an English Michelin-starred chef who was the youngest to be awarded two Michelin stars at the age of twenty-six. His culinary style combines British and French influences, prepared simply, using the best seasonal quality produce. The second chef, Petty Pandean-Elliott, is an award-winning Indonesian chef, writer, entrepreneur, philanthropist, and author of several bestselling Indonesian cookbooks. Petty showcases Indonesian cookery with a modern approach, preserving the unique flavors, vibrant colors, and culinary traditions that originate from the spice islands, home of nutmeg and cloves.

First Dish, Mixed Vegetable Salad, Rice Crispy, Chilies-Vinegar-Dried Prawn Jelly, Roasted Cashew, and Lime Citrus by Chef Petty Elliott is a fancy, stylish take on Asinan Sayur. It features beautiful modern plating with authentic flavors. You even get the typical yellow crackers of Asinan Sayur in the form of rice crisps. The dish has high acidity with a bit of chili heat and pairs perfectly with Pascal Jolivet Attitude Sauvignon Blanc 2022. The wine is light-bodied, with high acidity and aromas of floral and fruity notes with lemon acidity. The terroirs, a blend of limestone, clay, and flint from Chemery in Touraine, provide minerality that enhances the fresh vegetable flavors in the salad. The wine's aging on fine lees for five months supports the palate’s texture and balances the acidity of both the wine and the dish.

Second Dish, Treacle & Whiskey Marinated Salmon, Minted Cucumber, and Soda Bread by Chef Tom Aikens is an interesting concept dish. The salmon is to die for—it takes days to marinate and infuse the rich, sweet whiskey taste into the fish. When paired with Domaines Schlumberger Gewurztraminer Kessler Alsace Grand Cru 2020, the sweeter components become more pronounced on the palate. The wine, an aromatic grape variety, features tropical fruit aromas with hints of candied orange, grapefruit, pear, peach, mango, and passion fruit, alongside floral perfume and typical ginger notes characteristic of Gewurztraminer. This full-bodied wine with high acidity has a slightly lingering bitterness that balances the fresh tropical fruit flavors on the palate. The pairing reaches its peak when the whiskey-marinated salmon is enjoyed with soda bread and minted cucumber, reducing the overt sweetness and achieving a balanced harmony with the wine. The soda bread works like magic to elevate the pairing. Well done, Chef Tom!

Third Dish, Cod en Croute, Coconut Cream ‘Kalio’ Sauce, Spinach, Green Sambal, and Heritage Baby Carrots by Chef Petty Elliott is another twist on a traditional dish. The cod, wrapped in pastry dough and baked, is paired with a rich Kalio sauce, a coconut-based curry. At first, I was skeptical about pairing this with a full-bodied Bordeaux blend, but it worked beautifully. Château Barreyre Bordeaux Supérieur 2018, predominantly Merlot (48%) with Cabernet Sauvignon (45%) and Petit Verdot, offers fresh red fruit flavors with notes of plum, dark cherry, and blueberry, alongside vanilla from oak and hints of clove. The high acidity and smooth tannins balance the wine, complementing the richness of the dish. Adding the green sambal introduced a slight spiciness, harmonizing with the fresh fruit flavors in the wine. This pairing elevated Indonesian dishes to another level.

Main Course, Beef Two Ways: Apple-Glazed Short Ribs and Authentic Indonesian Beef Rendang Pie on Freshly Baked Tartlet with Pumpkin Purée by resident Chef Abu presented a twist, combining Western and Indonesian flavors on one plate. Both dishes were authentic in taste and presentation. The main course paired with Château Sénéjac Haut-Médoc Millésime 2020, predominantly Cabernet Sauvignon (54%), with notes of flowers, blackberries, black currants, and black raspberries. This concentrated, dark-fruited wine has a juicy finish with hints of chocolate and spicy espresso. Its complexity complements the intricate flavors of the main course.

Chef Tom Aikens’ signature Caramelized Apple Tart Fine, Cinnamon Ice Cream, and Toffee Sauce was the perfect finale. The rich caramel layers of the apple tart, balanced by cinnamon ice cream, paired beautifully with Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese 2018. This semi-sweet white wine, made from 100% Riesling, features floral aromas, fruity notes of melon, and spicy touches of star anise, with a delicate mineral note. On the palate, the wine is flavorful and prolonged, with a final tension that distinguishes it. This pairing balanced the dessert’s rich toffee sauce and fresh apple tart, creating a perfect conclusion to the meal.

A remarkable dinner! Thank you, Chef Tom’s, for the taste journey. Visit Tom’s by Aikens at The Langham, Jakarta, to experience it for yourself.