BAM! That's kind of what it feels like to eat at this new restaurant Jakarta. You're not quite sure if you've been hit by a bullet train to Tokyo or the bulls of Pamplona running, but you are pretty sure it tastes good somewhere.
Chief Arturo Godó
Japanese-Spanish is what it is all about - and it is certainly a combination I have not met before. Here the idea is to share some Spanish-inspired small plates of food, and pair it with a choice of the long list of sake. Chef Arturo Godó Barcelona does not claim to be an expert on all things Japanese - only in good quality food. They are the owners of this restaurant who suspected Singaporean concept would work well in the middle of Jakarta, in a chic shopping centers, opening in June this year.
As it is, the location of BAM! Is the key. He must owe a big slice of its success until now in its third floor position in Plaza Indonesia; original playground rich kid from Jakarta. This is evident with a glance at the wine list: big-hitting bottles, for the most classic French red Margaux Pauillac, all with heavy price tags. This, however, is nothing compared to the list of sake, which is huge, and actually quite reasonable by bottle or carafe. Staff can advise on drought, softness and temperature to suit your food -. Pretty impressive
Go with the flow - when in Rome, after all - we started with some dry and cold, and the recommendation of the chief, kampung egg with baby sotong ( cumi-cumi Bahasa - squid) and chorizo. Only the sausage here sounds Spanish, so you'd be forgiven for thinking you were about to enjoy an Asian feel. But the dish turned out to be recalled txiperones on the beach in Catalonia, lightly fried and very soft inside. This was rather innovative served at the table by the chef, who broke the yolk of a poached egg, and mixed with mashed onion, fried calamari, and pieces of chorizo. It really worked.
Next up was a plate of good things. Tapas is tapas without pata negra and you can not go wrong with quality ingredients, simply prepared and presented, as it was with the Jamón Ibérico plate Bellota (acorn pork ham eat) and Pan Con Tomat (bread and tomato) was presented. Of course, Arturo leader must import the ham from Spain, where its production is tightly controlled. It tasted nutty and fatty and wonderful. Apart from here, wherever possible, the Arturo chef uses local ingredients, such as seafood Lombok and Medan.
Hokkaido scallop
A real intercultural creation came next: a plate of stir-fried Asian vegetables, decorated with a porcini foam and some Spanish pancetta . Mushrooms and bacon flavors will still work well together, so that part was a success, and it was an interesting mix of local vegetables. I can see it appealing to local audiences, as would the Hokkaido scallop, who came presented in a cocktail glass on top of a mashed avocado, green beans and bread with some bottarga (a type of smoked fish caviar).
chief Arturo took great care in preparing our next dish, a Japanese-Spanish special paella. Paella is one of the national dishes - like biryani, risotto and gumbo - which has many variations from region to region. This one was in a frying authentic paella, with the right texture and consistency of rice. He was baby squid, and the ingredient of stand-out was the special sausage Spanish chef Arturo gets to Bali - it was very authentic; chunky, meaty and spicy. In addition there was a riot of Japanese mushrooms ( enoki shiitake and shimeji ) with fried garlic, rocket and slices of Red onion. Overall, it was filling, spicy, and a little different from your usual Spanish rice dish.
Japanese-Spanish Paella
Not to be outdone, next up was a nice little dish of shrimp imported Spanish, chargrilled. The chef came out to combine shrimp and meat and juice pressed from the outside of the head (Catalonian each knows that is the best part), and a local touch zingy, sambal chilli and tightness of limau topped things off. As kampung egg, this fusion achieved good results.
Saving the best for last, the star dish was probably the Spanish Pork Grilled Charcoal. Chef Arturo believes almost every table that comes in an order of them - and you should. Sliced and very sweet, but crisp on top, this tasty shoulder was served with a mayonnaise influenced Japanese mustard, fennel pieces braised with thyme and balsamic sauce spicy Spanish paprika. Muy bueno, arigoto .
We would have liked to try the Spanish cheese plate, but with just a little room for something sweet, Arturo chef offered us a caramelized banana ice cream with banana, chocolate crumbs and a custard made with rum. I had the banana-based desserts in Java forward and also recognize the popular in Asia in general. It was not too sick or rich, therefore a good option for a light dessert.
Overall, BAM! is certainly an interesting new concept for diners Jakarta, which seems to be popular. All you need is a pair of castanets and a kimono and you're good to go.
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BAM! Tapas and Sake Bar
Lantai 3, Plaza Indonesia, Jl. MH Thamrin, Jakarta Pusat
.62 (0) 21 29924222
www.bamtapasandsake.com