Anyways, enough with me digging over the concept and trying to be deep and philosophical and most of all the round depressing (that was awkward.. but nevermind) and let us take you through the visual journey of Namaaz Fun Dining Vol. III to entice your mind and tease your taste buds! Let's start with the sets of appetizers, shall we?
|Bebek Cabe Rawit|
Excitement truly builds up as the journey of the courses developed. The next appetizer plated in the traditional Indonesian rock bowl used normally to smash up chillies into paste, of course, is not just chilli as it appears since Chef Adrian surely have no means in burning our tongues and let smoke pass through our nostrils and ears just yet. It is true that the outer layer is in fact, the skin of a large size chilli but it has passed surgery and now its contents along with its spicy seeds had been removed and replaced with finely minced, almost pureed duck ..... and was the duck flavor so, so intense. YUM.
|the rojak "cake" cracked up open.|
AND NOW .. (drumrolls please) it's time for the maincourses! First up is indeed the most impressive dish to me out of all the seventeen in terms of visual presentation and taste.
Coming up next is the pretty looking yet deceiving white chocolate bar. Instead of expecting a sweet sensation to spring up from it, you are actually up for a truly delicious savoury dish, the coconut based mutton soup! The mutton is hidden inside the coconut milk shell disguised as the white chocolate dish. How smart indeed, we were just speechless.
|the white choc bar, melted just seconds after the hot soup is poured down onto it.|
|the end product, the mutton coconut based soup!|
|Udang Telur Asin|
|banana crumble for real, folks, served with pop rocks and icing sugar for fireworks effect in my mouth, making me starry eyed. *o*|
Derived from the Indonesian word for dessert, this dish is shaped like a soap bar since we Indonesians call desserts as 'mouthwash' if it were to be translated literally. This dish, made of almond, mint, butter and other goodies that my brain sadly can't remember (sorry again!) is a winning contender that lasts through all three volumes of Namaaz Dining to date. For your information, what I mean by volumes is the way Namaaz Dining design its menu. Basically, the menu changes every semester, indicated by the birth of a new volume. As the menu changes, some of the most voted dish by customers will be brought up to the next volume by Chef Adrian and pencuci mulut is definitely one of them.
Funny thing about this dish is, the chef has to repeatedly warn his customers that the towel is made of wool since all of us is so impressed with his talents most can no longer tell which is edible and which is not. And that's how my dear friend Clarissa managed to fool me to believe and the paper napkins that is brought over after were our next dish. Thank God for saving me from the embarrassment of munching napkins by sending the real dish to come afterwards. Phew.
|Es Teh Panas|
So, the gelatine like consistency shown in the picture above (those speckles of jelly like particles that clings on to the cup) is half of the cup which is cold while the other half is the traditional hot, sweetened black Indonesian tea.
|Es Kacang Merah|
Whoa. Definitely the longest write up I had done for this blog. Or maybe I am still in a food coma that's why it seems long and took so long. The bed is calling now, 'til next time then, God bless!