Celebrating two years of contemporary Chinese dining and sky-high revelry, Chāo Cháo is hosting a series of curated events from 18 May to 3 June 2023. The three-part anniversary takes the theme of Eat – Drink – Play, presenting different experiences respective of each word, across its restaurant and rooftop venue. The first in this series, ‘Eat’, included a collaboration with one of Bali’s most celebrated fine dining destinations, Apéritif Restaurant.
From 18 to 20 May 2023, guests indulged in a seven-course menu that saw the unique combination of dishes from Chef Sky Wong of Chāo Cháo and Chef Nic Vanderbeeken of Apéritif. From appetiser to dessert, guests experienced both the highly-inventive Cantonese fare that the Jakarta restaurant is known for, and the sophisticated global flavours of its Bali collaborator, complete with superb European-styled presentation. Here is what the two restaurants served the discerning diners over the two days:
Sweet & Sour Trio of Pickles, with fresh and flavourful bites containing cherry tomato, winter melon, and Korean pear; this was followed by a signature of Apéritif, Green Asparagus, cooked three different ways; steamed, grilled, and pickled topped with shio kombu, parsley powder, and sesame.
Next, Chāo Cháo served a reinvented delight favoured by the emperors, Supreme Royal Peking Duck with Bird’s Nest: traditional pancake stamped with Fú representing fortune, layered with kyuri, ginseng jelly known for its health benefits, crispy duck skin, and topped with bird’s nest.
The dining experience continues with Seven Stars around the Moon, a premium dim sum selection featuring seabass dumplings, champagne lobster, wasabi squid, lemon butter oyster, sour plum abalone, sea urchin curry, and octopus’ ball in sweet and sour sauce.
Up next, an opulent Octopus dish, a tribute to the famous Makassar seafood feast which highlights the key ingredient, parape sauce displaying a mixed aroma of shallot and tamarind with dabu–dabu sambal that is known for its tangy identity of sour and potent chilli spice. The octopus is finished over charcoal after being braised, presenting a gentle smokiness.
The main course, Apéritif’s Kiwami Wagyu honours the exquisite and delicate premium beef seared for a short time to retain its juiciness, then finished over charcoal. This dish was served with Ubi Cilembu (sweet potato from Cilembu, West Java) cooked in brown butter, dusted with sesame crumbs, and covered with kimchi pear for a symphony of flavours.
A true palate refresher came with a trio of desserts, done degustation style. Sensation White marries mango purée infused with cilantro, cocoa butter, meringue, and cheesecake crumble, and finished with coconut sorbet, a favourite for Apéritif diners, served alongside Lotus Blossom Puff, boasting artful presentation, almost feathery-like dough and rich custard, and sweet potato filling. And, Longevity Snow Bun, traditionally enjoyed during birthday celebrations in China, made with soft snow skin with a delicate cream and raspberry puree filling.
Chāo Cháo‘s 2-year anniversary celebrations continue with more events lined up. Mark your calendars for: DRINK on 26 & 27 May 2023, seeing the launch of their all-new cocktail menu, reimagined by their new beverage director and renowned mixologist Alex Gilmour. Then PLAY on 2 & 3 June 2023, featuring two nights of partying, Chāo Cháo style, closing with big-name artists Dipha Barus and Yasmin for a rooftop, alfresco dancing.