Large windows and an industrial finish are the most striking features of Savior of Pakubowono’s aesthetics. Recently opened in one of the city’s trendy areas, the restaurant features Italian cuisine with Japanese accents.
Entering the space – especially at day time – one is struck by the large dining area surrounding a tree (enclosed in glass) around which are tables perfect for either solo dining, tables for two or large groups. There’s also a bar along the entryway which is the perfect place to hang around in the event one might show up earlier than intended. The colour of the furniture with their neat lines and sharp angles is emblematic of Japanese design. One is immediately convinced that this is the kind of space where one can relax and absorb a resplendent meal in large, very comfortable environs.
The offset open kitchen produces a few delicious dishes and adds to the excitement. On the second floor, there will be cooking sessions and event spaces available.
As for the food, everything here is certainly worthy of a try – and is utterly delectable.
To start there’s the beef carpaccio with rucola, cheese and balsamic dressing. The beef here is tender, and when mixed with the rucola with its natural pepperiness, the dish is heightened with the addition of the balsamic dressing. While Italian at its base, the dressing appears to have a slight sharpness, emblematic of wasabi. Perhaps part of the combination of both Japan and Italy.
While the starter might have had an infusion of Japanese flavour, the main course is absolutely Italian. The Parpadelle Pulled Smoked Beef Wagyu in Vino Rosso sauce is excellent. The pasta is freshly made in house and is delicious. Paired with the generous portion of the Ragu, it is hefty and utterly delicious. A main course fit for decadent dining. Chef Bastian Muntu has clearly outdone himself.
Other mains include Spaghetti Aglio Olio with Pepperoncino Sauce; and Fettuccini Carbonara, all of which were well enjoyed by my companions during the tasting lunch in late February.
For dessert Pastry Chef Abboud has put together a range of options. For something fresh, try the Key Lime Cheesecake. A modest—and perfect—portion arrives at the table on a plate decorated with cookie crumble and delicate meringues. A combination of palate cleanser and sweet finish, this is the ideal end to a delicious meal.
For something a bit more decadent, try the Amarulla Tiramisu which is prepared using a South African liqueur that is far more decadent than the more popular cream liqueurs around. Served in a deep glass, spooning the thick, creamy dish and tasting the sweetness is certainly an experience to be remembered.
I can’t wait to return for dinner sometime!
Savior of Pakubowono
Jl. Pakubuwono VI No.51
Kebayoran Baru, Jakarta
T: +62-21 22773351
