April is one of the
beautiful yet rainy season where some of flowers and vegetables grows
seasonally. Asparagus is one of the most-waiting vegetables in this month and
that’s why when it comes to April several restaurants are racing to serve
delicious dishes with the beautiful asparagus. Scusa, an Italian dining located
in InterContinental Jakarta MidPlaza is one of the racers who take part in this
racing, with the event called White European Asparagus Affair, they offer white
asparagus rather than the green one since it grows seasonally from late April
to June. White asparagus is different than the green asparagus because of the
planting process where the white colour from the white asparagus comes because the
plant did not get any enough sun light, therefore the photosynthetic process is
not occurred.
The white asparagus
referred to as the royal vegetable which is less bitter and much more tender.
It must be peeled before cooking or raw consumption. Besides, this premium vegetable
is very healthy with 95% consists of water and has no cholesterols, high levels
of antioxidants, a good source of vitamin C and dietary fibre which is good for
disease prevention and balance our diet. In this event, Scusa not only bring
this European delicacy to their kitchen, but also convince their customers that
white asparagus can turn into a beautiful yet scrumptious food which can give
customers a good once-in-a-year dining experience.
It was me and several
food bloggers who was invited to feel this once-in-a-year dining experience. In
a super cosy, warm, and high class interior, we were sit and enjoyed 5 courses
of menu while chit chatting about how wicked Jakarta’s traffic that day.
The night was opened by Fantasia Mocktail (55K). It was a super
refreshing mocktail which became the most favourite drink here. It was a fusion
of Orange, Lychee, Mango and Grenadine syrup which offered me a colourful taste
from the sour bitterness of orange to the sweetness of mango infused grenadine.
Perfect opening!
Walnut Bread with Feta Cheese became a complimentary food tonight. It
will and always served for everyone who dining here. This bread filled with a
Feta cheese comes from Greece and served with olive oil as a dipping. The taste was a lilttle bit sour but it gave me a super good cheese sensation. The bread was chewy as well. Great for waiting the main course.
Then, Chef Wawan Barito as the Chef De Cuisine of Scusa, served us the
White Asparagus in a fried egg with Parmesan, black truffle, and rosemary
butter sauce. This is the first time I meet white asparagus, I thought they are
twins but actually they’re not. White asparagus much crunchier and sweeter than
the green one, moreover, the white asparagus here is imported freshly from
Peru. The half fried egg was just okay and the rest ingredients completing this
dish.
Next, White Asparagus Soup came on my table. It served in a plate not in
a bowl but the portion still enough to one person. This pale yellow soup is
simply like a cream soup but the texture was rougher since it made from puree
asparagus. The taste is a little bit sour and savoury, the pesto sauce on the
top of soup enhanced the flavour. The surprising part was the cheese ball also
in the top of the soup. It made from parmigiano reggiano cheese which has
strong flavour but savoury as well. I simply love this soup.
Grilled White Asparagus and Beef Tenderloin with gorgonzola, creamed
potatoes and béarnaise sauce. I chose medium rare for the beef and it gave me a
super juicy and tender meat. The melted cheese and béarnaise sauce were also
added the flavour of this beef. Otherwise, I prefer the grilled asparagus, it
was crunchy and less water. The creamed potato was also good, it simply looks
like a mashed potato but the texture was more solid.
We also got side dishes, the White Asparagus Risotto with parmesan and
truffle served with fried asparagus. The asparagus here was well-fried like a
crunchy snack; however, the texture inside was still moist and succulent. Meanwhile, the risotto’s texture which infused
with parmesan and truffle was soft like porridge. The cheese flavour was so
strong but melted on my mouth.
The best closing for tonight dining, of course, the Warm Melted Cake.
This beautiful cake was served with rum raisin ice cream. It was a Chef Wawan
masterpiece for me. The cake was moist outside but when you cut it you will
find a treasure inside, a melted, flavorous and yummy dark chocolate.
Sluuurrpp! The chocolate, however, not so dark, it gave me a sweet after taste
as well and it just melted in my mouth. Oh God, who doesn’t love chocolate! The
other garnishes, the stick biscuit and the rum raisin ice cream was also
completing this dessert. A super winning dessert!
Well, this once-in-a-year dining experience can be enjoying from 15
April to June 2013 at Scusa and Bacchus (in Bacchus you can also made your own
asparagus dishes). With only Rp105.000++ to Rp445.000++ per portion, trust me
you can get a great once-in-a-year dining experience which, yeah might be,
enrich your personal knowledge and taste about white asparagus. Thanks a bunch
for Miss Catrina Sansan and Ayleen from InterConJakarta for inviting me. Wish we
meet again in the other great events.
Icha Khairisa, Still craving for white asparagus
Scusa at InterContinental Jakarta MidPlaza
Jl. Jend. Sudirman Kav. 10-11
Jakarta 10220
Tel. 021-2510888
Fax.021-2511777
@InterConJakarta
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