Tuesday, April 22, 2014

Rosso Shangri-La Hotel Jakarta : Dining with Chef Paolo Gionfriddo

Rosso, which means “red” in Italian, is a color that is associated with passion, boldness and excitement, yet represents warmth and elegance.  Guests can find these traits reflected in Rosso, the Italian restaurant and lounge at Shangri-La Hotel, Jakarta, through its decor, ambiance, pulsating beat and authentic Italian taste, created using only the finest selection of fresh products.  This combination is designed to stimulate the well-known Italian passion for vibrant lifestyle and food. Rosso has already well-known as one of the best Italian restaurant where you can find authentic Italian food.

The dining area is so big,dominated with red color and two semi-private rooms are available, with one private room attached to a finishing kitchen where guests are able to preview the final touches placed to the preparation of their meal. So, we can see how our meal was prepared and that's kind of great experience to see the great chef serving us their signature dish by himself. The place looks so classy and expensive, really love their decoration and ambiance.

The Rosso lounge has a distinctive cosmopolitan elegance that provides guests with a stylish, informal meeting place for pre- or post-dinner drinks or a relaxing evening listening to contemporary smooth sounds.  The pivotal point of the lounge is its dazzling light feature behind the bar counter, which radiates light in different colours and hues.

Rosso offers guests cocktails with an inventive twist – served frozen, with foam or stirred. Meanwhile, the Rosso wine cellar has a selection of more than 200 imported Italian and world quality wines.  The main dining section in Rosso has 93 seats, while its lounge can hold up to 40 people.  The restaurant is open for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 6:30 until 10:30 p.m.  The lounge operates from 11 a.m. to 2:30 p.m. and from 5:30 until 1 a.m.  

Now, I'm gonna introduce Rosso's new Italian chef, Paolo Gionfriddo.

Chef Paolo Gionfriddo was born and raised in Sicily, Italy, where the beautiful landscape and natural beauty inspires the flavours and richness of all his culinary works.  Taking nature’s beauty and cultural influences, Chef Paolo ensures that his final product is nothing short of exceptional.  His passion in creating and presenting unrivaled dishes for guests has brought him to various restaurants in Italy, working alongside such culinary icons as Chef Marco Pierre White. 

Chef Paolo has a unique philosophy on what it means to be a chef because he understands that being a chef is much more than the managerial aspect of a kitchen.  He believes in taking part in the process of making the dishes, allowing an ordinary dish to transform into an innovative culinary wonder.  His outlook on being a chef has given him the space to express his personality in creating quality dishes that keep guests returning for more.

He brings Sicilian style Italian food in every his signature dish, the characteristic of Sicilian dish is using fresh ingredients and less spice, so it will be so simple but taste great. Chef Paolo really loves to use orange and lemon for his signature dish and Sicily is really well-known with their seafood, that's why every dish contains seafood and they're all great, seriously ! I really combination them.

I'm gonna share some photos from the kitchen ! YES as you can see Chef Paolo "magic-hand" was working on the plate, I think he's really aware of every details in the dish, so I didn't surprised by the plating and presentation, so breath-taking and I just can get off my eyes from his super beautiful yet delicious Sicilian style Italian food. 

>> Complimentary Bread

ROSSO is just the best from the beginning, their complimentary bread was totally great, and so much better when you dip the bread into the sauce, well we usually have bread with butter, but here you'll find fresh tomato sauce and pesto with strong flavor of garlic, hmmm so yummy and  I just can't stop eating this outstanding bread.

>> Pastetti ri Baccala

Start from Antipasti or Appetaizer, Chef Paolo has Pastetti ri Baccala, OMG They look so beautiful !!! So colorful ! Fried cod with fennel, blood orange segment and saffron sabayon. The fried cod was incredible ! So crispy outside and moist inside, anyway they're not oily at all even they're deep-fried. You can taste strong lemon in the fennel and the fresh oranges was great too, superb dish ! Anyway the saffron also make it perfect :9 

>> Spaghetti che cozze e muddica

Italian dish also identic with pasta ! So here's pasta in Sicilian style by Chef Paolo Gionfriddo ! Spaghetti che cozze e muddica, Spaghetti with mussels, parsley cream and aromatic bread crumb. This spaghetti was kinda tricky, first I think they'll just spaghetti with tomato sauce, but when I stir it, there's parsley cream or we also knew as pesto sauce !! YES look at those tempting green sauce ! Strong flavor of garlic and seriously this is one the best pasta I've ever had ! Served with mussels and the bread crumb gives crunchy sensation, I love it ! So unique, because pasta usually served with cheese, but this spaghetti contain no cheese but fresh ingredients. This awesome spaghetti was better served with white wine.

White Wine

>> Agghiutta ri Tunnu

Here's the lovely "pesci" or main course, Agghiutta ri Tunnu, looks like beef but this is Yellow fin Tuna, sweet and sour Braised onion served with balsamic reduction sauce. The tuna was so fresh and perfectly cooked, still reddish and I really love the texture, the tuna just pan-fried and then covered with pistachio crumbs, really love it ! Actually, it's already great without any side dish, but the braised onion and balsamic reduction sauce make it more tasty and complete it perfectly. Lovely dish ! Anyway, this Agghiutta ri Tunnu was paired with red wine 

Red Wine

>>Cannolo ca' ricotta

Chef Paolo was preparing the dessert for us 

Let's go to dessert !! Just lucky me had a chance to see Chef Paolo was preparing the dessert for us ! Cannolo filled with buffalo ricotta cheese and pistachio. Chef Paolo really likes using pistachio in his dish, the presentation was really great of course, and just hold this cannolo with your hand and enjoy it !! So crispy and crunchy :9 the filling was great too, every combination in this dessert was absolutely delicious ! Sweet ending.

That's all the amazing Italian dish in Sicilian style by Chef Paolo Gionfriddo, such a really great dining experience. So lucky me to served by the talented, charming and smart chef. For Italian cuisine lovers you should come to Rosso, they have authentic Italian dish and you'll find different sensation here, because they served it Sicilian ways. 


Stay Hungry,
Filipus Verdi Danutirto Tanu


follow me:
on instagram : @filipusverdi
on twitter     :  @hungrydoctor


Rosso Shangri-La Hotel
Jl. Jendral Sudirman Kav.1 
Jakarta Pusat
(021) 29229999

1 comment:

  1. I really love reading and following your post as I find them extremely informative and interesting. This post is equally informative as well as interesting . Thank you for information you been putting on making your site such an interesting. I gave something for my information. Italian Cooking