King Dharmawangsa who reigned during the golden age of 10^th century Java would have smiled had he seen happy children and their parents entering an opulent hotel bearing his name for a super brunch.

The Dharmawangsa Jakarta opened its much anticipated second Super Brunch on Sunday, 21st October 2012 from 11:30 AM to 03:00 PM.  This spectacular brunch offered more than 120 menu items available in live cooking stations and buffets.

Inside the Jakarta Restaurant, two rows of tables housed egg & steak, hot entrée, noodles, dimsum, roast beef and roast turkey. Separated by glass windows, another row of tables presented wagyu beef tataki, peking duck and fish en papilotte, all facing the barbeque station.

A buffet featuring mussel with saffron rouille, Pepper Angus Beef carpacio with wild mushroom and truffle mayo was set in a corner.  Sushi Sashimi Station stood across ice decorated Seafood Station containing Fresh Oysters, Norwegian Sea Scallop, Lobster and Grilled Prawn.

Alexander Nayoan, the Managing Director of The Dharmawangsa calmly observed the movements of people, foods and drinks around the Jakarta Restaurant extending to the Garden and the Majapahit Lounges. He greeted us and explained that all the foods were prepared with prime ingredients.

Guests were seated at tables set with elegant tableware ranges. Catleya orchids festooned each table amidst shiny cutlery, sparkling glassware and a crisp, white napkins. A wonderful gesture by the hotel was to provide each guest with a map and legend to explore the infinite possibilities at well-designed cooking stations and buffets.

In the garden, a cart of noodles, Mie Jogjakarta,  was not far from the tempura station. A table of raclette and fondue stood, regal against the afternoon soft light, as if showing that on it are special treats.

Based on guest suggestions during the first super brunch in April, an outdoor kids station was arranged under white tents with entertainment for children who sometimes played with a fine mist of water thrown from a misting fan to the open air. Parents savored the special brunch without worrying about their loved ones.

At The Dharmawangsa garden, soft jazz music permeated the festive atmosphere.  Soft lawns, tropical plants and a water fountain created an ambiance so eloquently captured more than a century ago by Guy Beringer in his article Brunch: A Plea.

Historically, as noted by The Food Timeline, brunch is a turn of the 19th/20th century tradition originating in Britain. The word was first mentioned by Beringer who in 1895 wrote:

“Instead of England's early, a post-church ordeal of heavy meats and savory pies, why not a new meal, served around  noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare?”

“Brunch is cheerful, sociable and inciting," Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week."

The Dharmawangsa super brunch was no difference from Guy Beringer’s portrayal. More than 120 guests came and enhanced the cheerful mood with their smart, casual and chic outfits.

We saw Vindex Tengker, Executive Chef at The Dharmawangsa, carrying a tray of lobsters and arranged them near a huge tuna, the center of attraction at Jakarta Restaurant.

When asked how he is managing this extraordinary feast for the senses, Chef Vindex said that all professionals at the dining establishments of the Dharmawangsa and the Bimasena Club went all out to make the event a success. These include Sriwijaya Fine Dining, Jakarta Restaurant, Majapahit Lounges & Bar, Sekitei Restaurant, Bimasena Lounges and dining, the Cake Shop, and Dharmawangsa’s Meeting & Banquet.

Chef Vindex, President of Jakarta Association of Culinary Professionals, has more than 20 years experience in culinary details with expertise in Indonesian, Asian, Spanish, Mediterranean and American gastronomy.

It took The Dharmawangsa team 6 months to prepare the grand yet detailed presentation of each menu for the brunch, a combination of local and imported ingredients. While known as the super brunch, it was not a warehouse of cuisines, rather a center with boutiques of fares that also include Laurent Perrier champagne, Bloody Mary, Virgin Mary, mocktail and iced tea.

We asked Chef Vindex Tengker to recommend a strategy on relishing an elaborate spread with 120 globally inspired dishes showcased by The Dharmawangsa. Super Brunch 101 by Chef Tengker: focus first on specialty dishes, those that you rarely see in regular Sunday brunch. In our case, they were definitely raclette and fondue, roast organic lamb, and finally lobster mousse and pineapple compote on sesame cones. “Research, but go easy on the dessert,” says Chef Vindex.

It was a challenge for us to go easy on the dessert when the Majapahit Lounges with its timeless colonial design were decorated with rich colors of Indonesian market munchies, ice cream, fruits, juices and chocolate fountain with all the accompanying condiments. Cakes of all hues, crepes suzette with caramelized orange flambé, poached Pear with port wine glaze and macaroons adorned all corners of the middle hall.

The super brunch for the patrons was a feast in the truest sense of the word, but it was also a first-rate educational exposure for young interns, the future gastronomy bastions of Indonesia who came to learn from the best. King Dharmawangsa would certainly applauded the impeccable service and the remarkable culinary creations presented by the boutique hotel.

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Images: Omar Niode Foundation