The St. Regis Jakarta brought chef Jung Chanhyuk, the owner of the Jung Chan Dining, a Bandung-based restaurant specialising in Korean fine dining for a special six-hand dinner programme on 8 to 11 August. The hotel’s culinary director Oscar Perez and executive pastry chef Kevin Lee teamed up with the South Korean chef at J.J.A. Restaurant.
The St. Regis Jakarta’s J.J.A. Restaurant recently presented an exclusive six-hand fine Korean dining programme featuring chef Jung Chan of Bandung’s famous Jung Chan Dining
The Jung Chan Dining restaurant in Bandung showcases the chef’s rich culinary heritage of his hometown in Jindo, Korea. The chef himself chose to open his restaurant in Bandung in 2022 thanks to the city’s cool climate, which serves as ideal fermentation conditions possessed by Korea during spring and autumn. He graduated from Le Cordon Bleu Australia and became the top 11 contestant on the fourth season of MasterChef Korea TV programme.
The six-hand dining programme comprised a 15-course set menu cooked using the restaurant’s premium ingredients showcasing the culinary artistry of all chefs. Chef Jung brought his trademark fermented ingredients from his Bandung restaurant to Jakarta in order to craft a distinctive Korean gastronomic experience.
He used Jeollanam-do province’s rich tradition of authentic fermented Korean cuisine, used especially on seafood dishes. This art of Korean fermentation is used to make popular seasonings like gochujang (red chilli paste), doenjang (soybean paste) and ganjang (soup soy sauce), accentuating the flavours of each dish.
In the quiet, intimate setting of the softly-lit J.J.A. restaurant, diners tasted the eclectic 15-course set menu prepared by the three chefs. The set menu opened with Tun Fisk, comprising tuna, chives, sour cream, horse radish and the makgeolli salt. Then it is followed by Gougères Caviar, made with oscietra caviar, gruyère cheese, Balinese pomelo and chives. Other starters included K.F.C., which was blue crab, uni and black garlic and Popcorn, containing Hokkaido corn, homemade doenjang and foie gras.
Afterward, came the main courses. The first main course was Hummer, which was made of lobster, pickled cucumber, leeks, lemon and olive oil. Then there was Suranchae, made of Korean abalone, scallop, crab, pine nut and egg. Torsk was made of cod fish, red cabbage, grain mustard and young kale. While Guksu was made of Korean medicine, morel mandu and brisket bulgogi.
The Homemade Nuruk K-BBQ, made with succulent and savoury hanwoo beef, using makgeolli salt, perilla oil and Korean acorn salad, pampered the senses.
Another highlight was the Three-week Dry-Aged Duck, which was served with Jerusalem artichoke, burnt eggplant and asparagus.
The set menu was concluded with an array of delightful desserts. They were the Granitè, a refreshing cool fruity dessert made of passionfruit, mango, lime and homebrewed vinegar. There was also the Bavarois comprising rhubarb, strawberry and fermented ginger. Finally, for the sweet tooth, the chefs presented the Doenjang Crème Brûlée with homemade koji ice cream, makgeolli salt and snow rose, as well as Praline au Thé, made of fruits rouges tea and 70 percent guanaja dark chocolate.
For more information on J.J.A. Restaurant at The St. Regis Jakarta, visit marriottbonvoyasia.com/restaurants-bars/the-st-regis-jakarta-jja.
