Swiss Belhotel Serpong presented Tokyo Meets Western Four Hands Dinner with resident Chef Afif and guest Chef Desmond from Misoya. The special event crosses Japanese cuisine with western techniques, resulting in a culinary experience that’s a treat to the senses. Starting from the appetite invoking canape, 5 course meal was followed by Nori Tempura with Ebi Furai. Accompanied by thousand island sauce, the ebi furai’s texture is layered beautifully with crispy batter and soft shrimp inside.
For the soup, the chefs treated the guests with an interesting combination of savory, sweet and a dash of ginger with the Green Pea Soup. Crispy salmon skin was a nice company for the thick soup. Rib-Eye Steak with Teriyaki Garlic Sauce was the anticipated main course. For the side, they prepared mashed edamame with a slight hint of wasabi. A really cool and spicy twist to accompany the sweet teriyaki sauce.
The dessert offered guests with a fiery sight. A Chocolate Dome was poured with spirit which was then lit on fire, exposing a delicious Cheesecake inside. The melted-spirit infused-chocolate dome then acted as sauce to complement the dish with an exotic combination of taste. Stay tune to instagram account @swissbelhotel_serpong for more interesting collaboration in the future.
