Get Hooked By Seafood In A Pan
Recently Fish & Co. just host a gathering for several Jakarta food bloggers in Plaza EX and I believe that hearing a Fish & Co. brand is not going to be something new for you.
Firstly established in Singapore on December 1998, they are known as a pioneer of Western seafood with a “seafood in a pan” concept which means that they always try to cook every seafood dishes in a pan and serve to you also with the pan itself. Now in Indonesia, there are 11 branches which located in Jakarta and Surabaya, and there will be more, within this year they will open another 2 branches, 1 in Jakarta, and 1 in Bali.
As the day becomes night, we’re introduced with a Jungle Freeze and Sharkie Freeze to quench your thirst. It’s a giant glass of thirst quencher with pineapples and rambutans (Jungle Freeze), and blend of passion fruit (Sharkie Freeze), totally refreshing and I prefer the Jungle Freeze than the Sharkie Freeze which a bit to sweet. Anyway one glass is enough for two persons in my opinion =)
For the starter, Fish & Co. Indonesia served us with their Starter Platter consists of nachos, calamari, fish nuggets and prawn with three types of sauce : Mango vinaigrette, tar-tar sauce, and tomato salsa. It was quite interesting and do not get bored as they have three sauces.
Next to the main course, we were introduced with Fish & Chips from around the world like Japanese Fish & Chips, Singapore Fish & Chips, Philadelphia Fish & Chips, and Danish Fish & Chips. But this all are for sharing, so I only had a chance to try their original one, and Singapore Fish & Chips. In general, they are all the same unless the type of the sauce and the cheese.
That was my first time to try the Singapore Fish & Chips, and I never thought that it will be interesting. I love the sauce which inspired by the famous Singapore chili crab sauce. Have to admit that it works! yet the batter was crunchy enough and the Dory fish was soft, what a nice one, well done.
Right before the dessert time, I was hooked by their award-winning platter. It was Seafood platter, consists of seasonal fish, calamari, black tiger prawn & mussels in creamy garlic and lemon butter sauce. There was also “paella” rice, which is a Spanish rice that taste like a curry rice, smells very nice, and tasty of course. All of the seafood was good and fresh, the fish was absolutely nice, and also the mussels!
To ended it up, three types of desserts were there to give a sweet ending. There were pana cotta (eggless custard with raspberry sauce), hot fudge chocolate cake, and ice bomber (home made of ice cream cake). My favourite is the ice bomber, it’s a two layer ice cream, topped with crumbs and chocolate sauce, lovely!
