Savoring Mandarin Oriental's new delectable desserts
As someone with a sweet tooth, I couldn't be more excited when an opportunity came along from Mandarin Oriental, Jakarta to taste their new cake shop menu.
The five-star hotel's pastry chef Wita Girawati just recently completed intensive training at LeNôtre culinary institutes in Paris and, upon her return, has taken the pastry department to new heights with exciting ranges of innovative éclairs, high-end desserts and handmade chocolates.
"I learned a lot in Paris, but it's a different situation here in Jakarta so there are some that can be applied and adapted here and some that are not," said the soft-spoken Wita.
Her new interesting creations include Matcha Goma Cake (white chocolate mousse, green tea biscuit with sesame seed jelly); Emeraude Cake (vanilla bavaroise, red berries jelly and pistachio sponge); Piemonte Hazelnut Cake (chocolate caramel mousse cake with hazelnut bavaroise on hazelnut biscuit); Chocombroise (no flour biscuit with raspberry and raspberry ganache); and Lime Raspberry Macaron (lime and lemon curd cream with fresh raspberry).
I personally enjoyed the Matcha Goma Cake due to its right amount of sweetness; the flavors are all there, especially the white chocolate, which tasted heavenly.
According to Wita, this particular dessert is also very popular among the customers. "Probably because not many shops offered something like this," she added.
The Lime Raspberry Macaron is also high on my list of favorite desserts thanks to its great combination of sour and sweet and fresh tastes.
Another interesting addition to the new menu is local items of Cassava Cake (fermented cassava cake) and Cassava Cake with Cheese, which I found quite tasty without being too sweet.
Guests at Mandarin Oriental Cake Shop can experience these new desserts in a sumptuous Afternoon Tea available daily from 3 p.m. to 6 p.m.
Want to learn how to cook them yourself? The hotel also offers two to three-hour cooking class on Saturday mornings led by its head chefs: pastry with Chef Wita Girawati, French specialties with Executive Chef Thierry Le Queau, Cantonese and Szechuan specialties with Executive Chinese Chef Jeff Lee.
The starting price for a cooking demo is Rp 588,000 (US$51) per person with a maximum of 15 people; Rp 888,000 for the cooking class with a maximum of six people; and Rp 188,000 for baking class for children. The price will include breakfast, an interactive culinary demonstration followed by a food tasting and an official certificate of completion.