Four Seasons Jakarta, Capital Place, Jalan Jend. Gatot Subroto | T: +6221 22771888 | IG: @fsjakarta

Exquisite and exceptional Indonesian cuisine, and more

TO SAY PALM COURT is hotel all-day dining brings to mind Shakespeare’s invidious Hyperion-to-a-satyr comparison. It would be a mortal sin inviting the wrath of the gods of gustation. As to be expected, Executive Chef Marco Riva excels at the Western standards on the menu at Palm Court. However, what stuns diners is how adroit the Lombardy-born Italian is with Asian cuisine. To wit: the Palm Court’s Lobster Laksa, a signature take on a Malay standard, offers grilled lobster in an unexpectedly delectable pairing with udon noodles and seafood broth. There are also superlatively flavorful and tender
renditions of Indonesian favorites such as sop buntut (oxtail soup) and beef rendang the likes of which cannot be found elsewhere in the nation. Stunning, too, is where Riva presents his creations. Majestically conceived by famed New York City-based designer Alexandra Champalimaud, the airy, semicircular space of Palm Court, bathed in light by immense curving windows, rests under a 13-meter cupola and magnificent palm-inspired filigreed chandelier. A hallmark of Executive Pastry Chef Lorenzo Sollecito has been an upsidedown cheesecakes served in a glass. It’s an enduring favorite that the northern Italian by way of Mezzocorona has since bettered in his works.(cr)




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