IO – Indonesia’s ethnic food is legendary: Ribs Soup, Oxtail Soup, Chicken Opor and Rendang – your tongue will dance will pleasure. Connoisseurs of Indonesian food can taste the best cuisines in chef-style at Sailendra Restaurant, JW Marriot Hotel Jakarta.
Sailendra Restaurant has been running since the JW Marriott opened in 2001. The name comes from the Sailendra Dynasty, a sultanate ruling Central Java in the 19th Century. Thus, according to Adeza Hamzah, Cluster Director of Marketing, The Ritz-Carlton Jakarta, Mega Kuningan, and JW Marriot Jakarta, Sailendra has positioned itself as one of the prominent providers of Indonesian culinary.
Sailendra Restaurant showcases the most complete and largest buffet in Jakarta. Its dining concept is the warm ambiance, with friendly service, complete with a selection of various kinds of dishes served buffet-style: international, western and Asia menus, while the main dishes are Indonesian.
Today the restaurant, located in the hotel Lobby, has a new face and new design concept, with a contemporary open kitchen and a multi split-seating dining area. “We just carried out a renovation in mid-2019, now Sailendra offers a new experience of dining with a contemporary feel,” said Adeza.
Sailendra provides three private dining rooms, two with connecting doors for larger events. The capacity of the room can accommodate 230 guests, incorporating a physical distancing protocol. Sailenda has two dining areas: an upper area for regular dining and a lower one for special events.
With such a spacious venue, Sailendra Restaurant becomes a regular choice for holding special social events every year, such as bridal showers and weddings. Sailendra is also an option for business lunches of local or multi-national enterprises as well as dining with family.
Sailendra Restaurant is well-known for local Indonesian dishes, although it also serves a variety of international dishes. Its legendary specialties are Oxtail Soup, Ribs Soup, and the most recent dish is Opor Chicken. Sailendra also serves wonderful Rendang, Sate Rembiga, Nasi Goreng, along with other fabulous Indonesian dishes. The most popular spicy offering is Sambal Koja.
Live stations, such as steamboat, are also favorites. Meanwhile, Sailendra sets aside an area specifically for Indian dish fans with a varied ethnic selection. The restaurant also provides Vitamin Sea Food, a menu of numerous seafood bits and BBQ.
The restaurant is overseen by international chefs. Executive Chef, Martin Weise, from Germany, is the Head of the kitchen at JW Marriott and Sailendra Restaurant. Chef Martin has more than 15 years’ experience in the culinary industry in the F&B, earning him awards around the world.
In presenting the menu at Sailendra, Chef Martin is assisted by Executive Sous Chef Heri Purnama. Chef Heri’s role is important in maintaining the quality of mainly Indonesian dishes. His expertise is in concocting local Indonesian dishes from ancient recipes.
Sailendra Restaurant is open every day from 6.00 WIB to 22.00 WIB. During the period of COVID-19 pandemic, the total of visitors on weekdays reaches 250 people per day, while at the weekend that figure could double.
Service Special Message Delivery
During the COVID-19 pandemic, Sailendra Restaurant offers a special delivery by JW. While, in Ramadhan, Sailendra offered a program ‘Iftar to You’ and ‘Eid at Home’.
Nowadays, Sailendra Restaurant offers delivery service or takeaway ‘Sensational New Dishes’ as a continuation of ‘Eid at Home’. The menu offered is Opor Chicken for Rp 175,000 per chicken and Rendang Sapi worth Rp 275,000 per kg.
In addition to that, Sailendra Restaurant and JW Marriott Hotel in Jakarta are also dedicated the maintaining perfect hygiene, adhering to local protocols and Marriott International’s commitment to cleanliness. The aim is to ensure the safety of food connoisseurs and JW Marriott Jakarta employees. Thus, tables and chairs are rearranged to follow physical distancing protocols.
“We are currently preparing to reopen and welcome guests to Sailendra Restaurant. We are maximizing hygiene and security procedures so customers find it convenient; we also arrange tables following the current situation,” concluded Adeza. (Kartika Indah)