Went to Safehouse last week for lunch with the awesome new friends from Shopping Magz! It wasn't just a lunch lunch, because the purpose of the visit was actually to cover this new restaurant because... *drumrolls* I am teaming up with Shopping Magz as a contributor for their monthly e-magazine! Looking forward for more adventures and definitely... LOTS OF EATING!

Safehouse is a new restaurant as well as hang out venue in the city located in the heart of Kuningan area, well not exactly "heart" because it's actually located at the Mega Kuningan Circle, Bellagio Mansion to be exact just across Ritz-Carlton Hotel. The restaurant which was officially opened for public on November 2013, had a very urban, chic, in a way clean while still sounding youthful and fun. It was also pretty spacious with two floors, the second floor was the showroom for the owner's (Enrico Nicolin) shoe label, SomeAreThieves.

The naming was pretty funny because the shoe label was actually "SomeAreThieves" but it's located in the "Safe House"



The bar area. They have pretty good cocktail range as I looked at their menu, but didn't get the chance to personally try it.


The second floor is the showroom for SomeAreThieves by Enrico Nicolin.



This is for free!
The executive chef for Safehouse is the Italian Chef, Tomasso Gonfiantini and I gotta tell you man, this person, who clearly didn't look like a chef (honest POV and good thing because he has a youthful spirit and he's fashionable) was actually and honestly VERY talented and unforgivable friendly and nice. He used to work for Pepenero Bali for four years and now expanding his adventure with SafeHouse! I joined his activity in the kitchen from the preparation to the garnish, he's just very smart in explaning everything, thanks to him, I even knew few new cooking methods that I never knew before (keep reading and scroll), more on that in Shopping Magz.

Safehouse mostly served Italian food and some with a little twist of Asian from the ingredients and the flavors.

Seafood Conchiglie Pasta
Conchliglie is the kind of pasta with the snail's shell form, one of the main advantage of this kind of pasta is its ability to scoop the soup, if the pasta happens to have a soup base. From what I experienced at the kitchen watching Chef Tomasso cooking live, making pasta wasn't hard at all, maybe for some, but this one certainly off the list! There's something about watching Chef Tomasso cooking that encouraged and driven me to go to the supermarkets and buy everything to cook! I have always adored chef's ability in the kitchen, especially those who indeed made everything from scratch. It took around 15-20 minutes to cook this and spring onion garnish to ring the bell.

The pasta was cooked perfectly, perfect here refers to 'al dente' for me, the seasoning was great and the tomato cream soup cooperate really nicely with the pasta. Since this is a seafood pasta, I adore the generous amount of seafood given to a portion and how the seafood distributes not only the touch of flavor, but also the scent and the overall performance! This is an absolute must try. If perfect is a 10, this might be 8,5!
WHAT YOU MIGHT WANT TO KNOW ABOUT COOKING PASTA! (by Chef Tomasso Gonfiantini)
- When you made a pasta with soup, DO NOT forget to include the water from the pasta cooking to the cooking pan because it's believed that the water could do a great job in blending the pasta with the seasoning and the oil.
- Depending on what pasta you're making but the recommended cooking time should be generally around 12-15 minutes to reach "al dente", 12-15 minutes starts when the heat of the water started reaching medium to high.
- When you're cooking the pasta, DO NOT forget to give salt to the water! So you're basically cooking pasta in a hot salty water.
- The recommended pan to cook pasta is the Saute pan. That one you see in the TV shows with long handle and round shape.
- If you're planning to use parsley for your pasta, Chef Tomasso recommends using Italian parsley as it has a great quality, but if you're still up for the local ones, that's fine.

Safehouse Hand Cut Burger
After learning some pasta cooking methods, I also managed to learn some new things about cooking burger (told ya keep reading!). Some facts actually surprised me. The Safehouse Hand Cut Burger was apparently not the hardest to cook, you just need to pay more attention in making sure that you don't overcook the patty or selse it's going to hard and dry. The sauce you're looking at right now is chili mayo sauce, which by the way tasted beautifully, but the chef just needed to put that somewhere else because this is making the food looking less photogenic LOL. In a nutshell, this burger was beautiful! The buns were soft, the meat was cooked beautifully and very lightly seasoned. It's just common-not-so-common, thanks to the chili mayo I guess.


WHAT YOU MIGHT WANT TO KNOW ABOUT COOKING BURGER! (by Chef Tomasso Gonfiantini)
- It's recommended to use beef with great quality like Angus beef and it should be around 70% hand cut beef meat (slice top) and 30% with fat.
- Apparently it's a surprise that you DO NOT NEED to use anything for the patty to stick together! I used to think that chefs do or add something for the patty to stick along while it's being cooked.
- During the beef patty cooking, use your finger to make a hole in the middle! Can you guess what for? It's to indicate that the opposite side was being cooked perfectly, (and again how can you see that?) - because there will be blood later in the hole! That's when you put your doubt to rest!
- To make the burger buns soft and fluffy, put them in the oven for 20 seconds, not a rocket science.

The star of the day, Chef Tomasso Gonfiantini! Bet he's an eye-candy for you ladies out there, get away from your screen, you might be drooling, but seriously he's just very friendly, very polite and very nice to be working with!

Trivia: he's such a camera shy, he was so embarrassed when he knew he's being recorded.


My visit to Safehouse was SPLENDID! The staffs were really attentive and helpful during the day and they're just seriously very helpful, thank you guys so much!

Special thanks to Chef Tomasso Gonfiantini for the amazing food he cooked that day, for the knowledge given and also for simply being who he is! Thanks to the lovely team from Shopping Magz, first experience and terrific to work with :).

Safehouse // SomeAreThieves
Lobby Level, Bellagio Mansion
Lingkar Mega Kuningan, Across Ritz-Carlton Hotel
Jalan Mega Kuningan Timur 2 Kav. E4 No. 6
Kuningan, Jakarta Selatan 12930
021 - 3005 5010
Opening Hours:
Mon - Thu: 6 AM - 12 AM
Fri - Sat: 6 AM - 2 AM
Sun: 8 AM - 4 PM
WEBSITE | FACEBOOK

Safehouse Jakarta

by on 10.17.00
Went to Safehouse last week for lunch with the awesome new friends from Shopping Magz ! It wasn't just a lunch lunch, because the purp...
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After sending you guys some postcards from Bali, I am now back to give you the full report! Not exactly full but this post will be the main reason why I was back to Bali!

But I gotta tell you upfront: no business, pure fun!

Bali was absolutely humid during the day but it was just great during the morning.

So one of the reasons I got invited back to W Bali was because they're launching this fun brunch concept called "Hawker House Street Feast Brunch" which will be available every Sunday from 12 - 3.30 PM! The brunch will be showcasing some of Peter Lloyd's Mediterranean-Pan Asian cuisines with a twist of Balinese to the feast. The brunch will be held every Sunday at one of W Bali's famous in house restaurants, Fire!

If you've been here before, then you're probably familiar with this. Good old awesome quirky W!


Okay, since the brunch was held on the day, it was seriously friggin humid, but that didn't stop us from abusing the food here, I don't know why but I tend to get hungry easily whenever I am in Bali. Everything looks so delicious you just want a bite!

As hot as it could be, the sky was just so blue and mild and Fire was burning hot and 'magically' transformed into this market style restaurant. This was their cocktail section where you could have bottomless cocktails just for you!


The Masala section.


What you call everyday Market scene. Fresh veges all the way...

....and fruits...

 
...and wines.


One of my favorite sections! The Asian Wok section.

 Popcorn booth!



Some treats from the Barbeque Section!





Each table was served with boiled peanuts, simple but very addicting, this is like what you need to have before you're officially Indonesian validated... jokester!

Fresh juices along the way! Bottom-freaking-less. Beaches with fresh juices? Tick!

They seriously have superb grilled selections. Me loving this grilled pork skewers, so simple but the meat and the seasoning was just perfect! The meat was on the medium well state, very tender, juicy and I'm hungry now.


The excitement doesn't stop on the pork, the cod here...amazing as well! Perfect cooking and seasoning state, awesome complex and unique flavor but eventually faded to awesome, this was just impressive!

Egg Benedict with pork, another stunner!


W's signature Es Campur was also freaking beautiful! You could choose between the good old Es Campur with shaved ice tower or this one that I ordered, more like a fruit soup with coconut milk but the flavor was just awesome! It's totally fruity mixed with milky flavor but not overpowering, and best thing that you could custom as much topping as you want. Talk about personal satisfaction!


Juices on test tubes. Presentation master.

Loving this raspberry cocktail, it was not very strong (since I am not a keen drinker), the flavor was just sparkling, fruity and yet refreshing, perfect for a hot day.


Cocktails in hampers, now this is one badass cocktail.

You could have as much seafood as you want in the brunch, they were amazingly fresh! You can never have too much seafood.

Cocktails by the beach! Made especially for this brunch event by the great W Bali's very own mixologist, Yudi Hendarsyah. This guy's such a genius!

No way ending this post without photo with the star of the serving, Chef Peter Lloyd! He's such a humble guy! We went to Pod Chocolate (post coming soon) together and got the chance to know him better personally, Off kitchen, he's this fun guy with big sense of humor!


And if you follow my Instagram, I told you guys that I will be on the same event with THE MOST FAMOUS BLOGGER in Asia, Brad Lau from Lady Iron Chef, he's also very humble! It's nice to know this person with so many achievements and talent. He has been blogging for about 7 years (now that's commitment) but look at him, he probably doesn't even weigh as much as I do FML.
Ah, just the perfect day to go to the beach! Ironically I am typing this in the busy Jakarta, everytime I see this I need to fly back to the (W)oohooland! Always been mad mad mad busy in J-town.

I highly recommend The Hawker House Street Feast Brunch, please don't see this as an ad just because I got sponsored, take it as a suggestion from yours truly ;). The food was indeed really nice, the ambiance was just lovely, but frankly speaking, you might not want to use something very closure, just relax, wear something comfortable and try your best to avoid black like I did T_T (I was sweating like mad).

Come to Fire at W Retreat and Spa Bali and enjoy the feast at The Hawker House Street Feast Brunch every Sunday, 12 - 3.30 PM for IDR 425k++/person.

THANK YOU W RETREAT AND SPA BALI FOR THE KINDNESS. Seriously guys, you left a big mark on my heart <3.

The other posts of W Retreat and Spa Bali -> POST 1 | POST 2 | POST 3

W Retreat and Spa Seminyak Bali
Jl. Petitenget 
Seminyak, Bali 80361
+62 361 - 473 8106
WEBSITE | FACEBOOK | TWITTER | INSTAGRAM
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