TEMPO.CO, Jakarta - Maranggi Satay and Surabi Solo become one of the most popular dishes in the high-class hotel in Jakarta. The satay beat the popularity of India’s Naan Bread, Korean barbeque, and Hong Kong’s Lamien that are listed on The Cafe menu list of Mulia Hotel.
“We are surprised with the result of the survey,” said Adeza Hamzah, Hotel Mulia Assistant to Director of Communication.
What is so special about the Maranggi Satay served by the hotel anyway?
“We use imported beef from Australia,” said Adeza.
The sirloin and stickloin types of beef that are first left overnight without seasonings become the key of the delicate satay. This is why a strong beef aroma can be smelled on the satay.
Based on the survey, the Naan Bread from India was crowned as the second most popular dish on the hotel. The bread that is similar to pita bread is available in cheese, garlic, and chocolate flavors. The dish is cooked by Indian native chef.
On the third place, it was Hong Kong’s Lamien hand-drawn noodle, which is also cooked by Hong Kong native chef. The chef demonstrated his skill in drawing the noodles in The Cafe. Guests can choose one of the available filling: dumpling, fish ball, mustard, or the others suited their taste.
Korean Barbeque menu is available with different fillings such as wagyu, salmon, chicken, or lamb chop and is served a la Mulia Hotel. The Surabi Solo is also available with various toppings such as cheese, chocolate, almond, and pistachio.
SUBKHAN