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much ado about eggs at BENEDICT

In Business Sense, Cafe Culture Pt 1

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The all-popular ‘egg benedict’ is a staple in many cafés and true to its name, Benedict brings to the fore classic all-day breakfast menu that involves a myriad of egg dishes.

From the creative minds behind the successful private dining venture Good For Eats (G48) and the rice bowl haven Umabo in Jakar ta, Chefs Fernando Sindu and Ivan Wibowo have been successfully helming Benedict for the past one year. Under the umbrella of premier F&B venture Union Group, it is fast becoming Jakarta’s beloved place for breakfast, brunch, and all-day dining.

Graduating from the prestigious Culinary Institute of America; both chefs apprenticed at high-profile Michelinstarred restaurants such as Noma, Jean Georges and La Boqueria; to name a few. Given free rein to curate the menu, it is one stemming from these experiences as well as observation during research and travels and they are committed to present local flavours with a modernist touch to excite diners who are more explorative these days.

eggs2Benedict has the Full Monty; huevos rancheros; deviled eggs; scotch eggs; combinations of eggs Benedict from classic to Florentine, Southern, and Mexican-styles; and the chef’s creative take in using the sous vide technique of cooking egg at 63°C and presenting it in a jar with mac & cheese, shiitake mushrooms, crispy beef bacons, brioche, and potato foam.

Benedict is not short on healthy meals either. From fresh fruit bowls, 7-grain muesli with Greek yogurt, tempeh quinoa salad, and up to the hearty Cubano and banh mi from the sandwich section; these should satisfy and perhaps save you space for dessert. Chef Ivan Wibowo colors the dessert section with classics such as churros with dulce de leche, chocolate orange soufflé and his latest creation of almond crusted stuffed French toast with homemade ice cream. Later this year, Benedict is planning to showcase its ice cream car t where patrons can enjoy flavors of their choice anytime.

eggs3Always creating anticipation, Chef Fernando will introduce the cuisines of the world on a monthly basis in addition to the all-day menu such as the spicy chipotle Benedict with chorizo and corn bread or the Southern-style fried chicken with waffles. In months to come, customers can anticipate surprises from countries such as Vietnam to as far as Turkey and more.

Benedict and other Union Group restaurants is no stranger to coffee. While previously working with Toby’s Estate, Union Group now commits to local beans. To ignite the spirit of localising ingredients more and more as the foundation of their dishes and since Indonesian coffee has now reached a new height of quality and appreciation everywhere in the country.

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A restaurant is par t food, part service, par t ambience and Benedict exudes casual and homey in the serving of gourmet comfort food. T-shir t, shorts and slippers would not be an issue as the café is about wholeheartedly enjoying the food and having a good time.

BENEDICT
http://benedictjakarta.com/

Eileen Chanmuch ado about eggs at BENEDICT