January 17, 2020

Classic Indonesian Dishes at The Grand Kitchen by Chef Untung Taurat of Grand Hyatt Manila



From 27 January to 09 February 2020, The Grand Kitchen will be featuring classic Indonesian dishes prepared by no other than Grand Hyatt Manila's Chef de Cuisine Chef Untung Taurat. Chef Untung will delight the guests with the authentic flavors of Indonesia serving traditional Indonesian dishes as well as regional dishes from Padang, Betawi, Bali and Kalimantan.

Chef Untung Taurat | Grand Hyatt Manila

Prior to joining Grand Hyatt Manila, Chef Untung Taurat was Executive Sous Chef and Assistant Director of Food and Beverage at the Grand Hyatt Bali. His mastery of local Indonesian home cooking and his solid culinary background in the hospitality industry will ensure that only the most autentic and the best quality Indonesian dishes will be served to guests.



The featured Indonesian dishes will be available for lunch buffet and dinner buffet during the promo period: 27 January - 09 February 2020:

Days Schedule Price
Lunch Buffet Monday-Saturday 12:00nn-02:30pm ₱1,906 net
Sunday Brunch Sunday 12:00nn-02:30pm ₱2,400 net
Dinner Buffet* Daily 06:00pm-10:00pm ₱2,200 net
*Dinner Buffet includes free-flowing local beers, red wine and white wine




UPDATE (29 January 2020): We visited The Grand Kitchen for lunch to try out the Indonesian dishes prepared by Chef Untung. What I immediately noticed was the extensive choices of Indonesian dishes available at the buffet's live cooking stations. This was the first time I have seen this much variety of authentic regional Indonesian dishes served in a buffet restaurant in Manila.

Soto Betawi | The Grand Kitchen, Grand Hyatt Manila

I started my meal with a bowl of Soto Betawi which is a Jakarta-style coconut milk-based soup with beef, potatoes, and tomatoes. It is then topped with Emping and is normally eaten with steamed rice. In a hotel setting, Soto Betawi can also be served as a noodle soup dish.

Gado-Gado & Lawar Ayam | The Grand Kitchen, Grand Hyatt Manila

The next one I tried was the Gado-Gado which is a fresh vegetable salad mixed with fried tofu, hardboiled egg wedges, nasi impit (compressed rice cubes), and peanut sauce. All ingredients are mixed in a bowl until everything is evenly coated with the sauce. I also had a serving of the Lawar Ayam which is a Balinese salad made of sauteed minced chicken and chopped long beans.



Here is my first plate of main dishes consisting of Nasi Goreng (Indonesian fried rice) accompanied by Lumpiah (fried spring rolls), Tahu Isi (fried stuffed tofu), Ikan Panggang Uluwatu (Uluwatu-style grilled fish), Rendang Daging (beef rendang), Gulai Itik (Duck Curry), and Semur Lidah (ox tongue stew). If you prefer Indonesian dishes to be extra spicy, I recommend Sambal Oelek as a dipping sauce for the fried and grilled dishes while the Sambal Bawang is perfect for the curries.



Here is my plate of Balinese specialties consisting of Nasi Kuning (turmeric rice) with Babi Guling (Balinese roasted suckling pig), Bebek Betutu (Balinese roasted duck), Emping chips and Lawar Ayam on the side. Chef Untung has really mastered Balinese cooking and I am very thankful to him for bringing the authentic flavors of Bali to Manila.

Es Cendol Nangka & Dadar Gulung | The Grand Kitchen, Grand Hyatt Manila

I ended my lunch with Dadar Gulung which is one of the most popular desserts in Indonesia. It is made of saved coconut cooked with palm sugar syrup and wrapped in pandan-flavored crepes. Es Cendol Nangka is a refreshing dessert made of shaved ice with green rice flour jelly, jackfruit palm sugar syrup, and coconut milk.



Please note that the buffet spread changes every day and some of the dishes listed below may not be available every day. Some dishes and may be replaced by another featured dish to create variety and to ensure that repeat guests will have a unique experience on every visit.



► INDONESIAN BUFFET SPREAD



Fried Dishes (left to right)

  • Tumis Kangkung - stir-fried kang-kong (water spinach)
  • Mee Goreng - Indonesian-style fried noodles
  • Nasi Goreng - Indonesian-style fried rice




Fried Dishes (left to right)

  • Lumpiah - fried vegetable spring rolls
  • Ayam Goreng - Indonesian-style fried chicken
  • Tahu Isi - fried stuffed tofu
  • Perkedel Jagung - corn fritters




Soup Station

  • Soto Betawi - Jakarta-style beef soup
  • Bakso Daging Sapi - beef meatball soup with a variety of toppings and condiments




Grilling Station (left to right)

  • Ikan Panggang Uluwatu - Uluwatu-style grilled fish
  • Tum Ayam - Balinese steamed ground chicken
  • Udang Bakar - grilled prawns
  • Iga Bakar Rica Rica - Sulawesi-style grilled beef ribs

Not in photo

  • Otak-otak - grilled fishcake in banana leaf
  • Cumi Bakar - grilled squid
  • Ayam Bakar Bumbu Rujak - grilled chicken with rujak sauce
  • Sate Ayam - grilled chicken skewers
  • Sate Sapi - grilled beef skewers
  • Sate Kambing - grilled lamb skewers
  • Sate Lilit - Balinese-style grilled minced meat skewers




Salad Station

  • Gado-Gado - a salad of assorted vegetables, fried tofu, hard-boiled egg wedges, mixed with peanut sauce
  • Rujak - fresh fruits or vegetables coated in a sweet and spicy tamarind sauce
  • Lawar Ayam - minced chicken and chopped long beans salad




Carving Station

  • Babi Guling (above) - Balinese-style roasted suckling pig flavored with shallots, garlic, lemongrass, ginger, coriander seeds, black peppercorns, and kencur leaves




Hot Dishes (left to right)

  • Bebek Betutu - Balinese-style roasted duck flavored with betutu spice paste (shallots, garlic, turmeric, ginger, galangal, candlenuts, and peanuts)
  • Nasi Kuning - turmeric rice
  • Opor Ayam - chicken coconut curry
  • Rendang Daging - beef rendang
  • Gulai Ikan - fish curry




Hot Dishes (left to right)

  • Gulai Kambing - lamb curry
  • Cumi-Cumi - squid stew
  • Gulai Sayur - vegetable curry
  • Semur Lidah - ox tongue stew
  • Gulai Itik - duck curry




Side Dishes & Condiments

  • Krupuk - prawn crackers
  • Emping - a variety of fried chips
  • Sambal Oelek - classic chili paste
  • Sambal Terong - eggplant chili paste
  • Sambal Bawang - shallot and chili paste
  • Sambal Nanas - pineapple chili paste




Dessert (above)

  • Es Cendol Nangka - rice flour jelly, coconut milk, jackfruit, palm sugar syrup, and shaved ice 




Dessert (left to right)

  • Martabak Manis - sweet pancakes with chocolate filling
  • Dadar Gulung - coconut pancake rolls with shaved coconut cooked in palm sugar
  • Pisang Goreng - banana fritters





The Grand Kitchen
2F Grand Hyatt Manila
8th Avenue corner 35th Street, Bonifacio Global City, Taguig City, Philippines
Contact: +63 (02) 838 1234
Email: manila.grand@hyatt.com
Website | Facebook | Instagram