Santan restaurant launches 20 new dishes for Halloween

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(photo: Prive. Doc)

IO, Tangerang – Horison Grand Serpong’s Santan Restaurant introduced twenty new dishes that are sure to tickle the taste buds of guests at the Halloween celebration on 31 October 2019. The twenty new dishes at Santan and a further five signature dishes from the Hotel itself are traditional variants with a Halloween twist. They cover appetizers (buttered edamame beans, imperial Caesar Salad, Squid Roll cakwe fried dough, and Mushroom Bruschetta), a main course (Pasta with Prawns and Pesto, Mutton Fried Rice, Beef Rib Soup, and Fried Rawon), and desserts (Vanilla Crême Brulée and Santan Deep- Fried ice cream). “With a concept of ‘Indonesian Authenticity with International Touch’, the Horison Grand Serpong, under the Horison Hotels Group, attempts to create a new sensation with each new Santan Restaurant dish. The entire new Santan Restaurant menu was crafted in such a way to bring out real Indonesian flavors complemented with international highlights, and share a modern presentation in order to be able to follow current culinary trends,” Yos Andri, General Manager of Horison Grand Serpong, said.

Santan Restaurant at the Hori­son Grand Serpong is managed by Metropolitan Golden Management, a company with more than 15 years’ experience in hotel manage­ment. Currently, it operates 50 ho­tels, with a total of more than 5,200 rooms. To further its development, Metropolitan Golden Management is developing 10 additional hotels in 2019, branded as Horison, @Hom Hotel, Aziza Hotel, Horison Express (Horex), along with other hotels op­erating as “managed by Horison”. The latter include three-star hotels with full Horison-style service at a more affordable price range. Horison brand hotels are three-stars, while Horison Ultima operates four-star hotels and Grand Horison operate luxury five-star hotels with a full spectrum of superior services.

All Horison hotels under Metro­politan Golden Management have the distinctive feature of internation­al standards mixed with local culture. The Management always prioritizes the use of domestic products and the employment and development of local human resources.