Jakarta people, “meat” the newest creation of Chef Akira Back, AB Steak! Located in the Mezzanine Floor of MD Place Building, AB Steak brings a revolutionary modern Korean Steakhouse that incorporates American style steakhouse. This innovative steakhouse has been developed by Chef Back for quite some times and we are lucky to be chosen as the first city to have AB Steak. TODAY (April 23rd), this restaurants opens its doors for the first time and ready to bring you a whole ‘notha level of luncheon/dining experience!
Big thanks to Astrid Suryatenggara (our favorite super bubbly “Cici”) for giving us the preview of AB Steak’s wide range of menu along with several other bloggers and media friends. DR & I were lucky enough to taste some of their highlighted menus a week before the official opening.
AB Steak by Chef Akira Back, MD Place Building Mezzanine floor, Jalan Setiabudi Selatan No.7, Jakarta
Unlike its “brother”, the Akira Back, AB Steak offers a dim-lighted ambience with black and grey dominated the interior. Size-wise, it’s less spacious compared to Akira Back however it provides a comfortable “private” atmosphere for me. The moment a waiter opened its wooden front door for me, I was greeted by a window glass on my right side, which shows three refrigerators where they dry-aged the beef.
Chef Andri Dionysius was being interviewed by one of the media.
Paper Cranes on the wall as a symbol of luck, and also a catchy wall decoration.
Honestly, I came with no expectation. Wait, on a second thought, I came with one and only expectation. Every time Astrid invites me to one of her events, I’d go home in a food comma condition. So that’s kinda my expectation. To get bloated with huge portions of meats, and glorified grilled wagyu. Apparently, that’s not the scenario.
The whole luncheon experience was like a well-scripted action slash sci-fi movie, where you get a lot of teasing introduction that somehow drags you into wanting for the climax point of the whole story to be revealed. Yet, the director decides to keep you waiting, just for a little longer. That’s how AB Steak created the momentum on this luncheon. They served like 7 appetizers, only to tickle our tastebuds, before finally releasing the main course to our tables.
Let’s get started!
- Scallop Crudo. 135k.
Our luncheon was opened with a bowl of fresh scallop (crudo means raw in Spanish), served with chive & kimchee gel, jicama (read: hee-cama, a Mexican yam bean), truffled yuja (citrus) soy. If you’re into a sour & tangy flavor, this one is definitely for you.
- Amberjack “Carpaccio”. 195k.
Carpaccio, according to Mr. Wiki, is a dish of raw meat or fish, thinly sliced or pounded thin and served mainly as an appetizer. In AB Steak, they serve delightful pink Amberjack meats, with blood orange soy, slices of oranges, plus roasted Jalapeno salsa! The flavor was simply as exotic as the presentation.
Shitake Croquette. 225k.
This is my favorite! And probably, everyone else’s on my table. Deep fried croquette placed on top of smoked potato foam, topped with sweet shrimp gejang, sea urchin, and caviar!
Black Mussels. 135k.
This one is also my favorite. In AB Steak, they served this bowl of delicious black mussels with little meatballs, and what makes it unique is they serve it with crispy rice cake (tteobokki) and kochujang butter sauce. I completely forgot about tasting the tteobokki and meatballs because I was too hooked with the mussels!
- Steamed Bun. 150k.
Next one on my table was this set of three buns, topped with well-seasoned bbq duck, which was so tender, and seared foie gras that literally melts in my mouth. The scrumptious bun was gone in a single bite!
Steak Tartare. 185k.
I’m not really a fan of bone marrow, not that I don’t like it but I’m always worried with the cholesterol level (haha). However, when this plate of raw wagyu was placed before me, I couldn’t resist not to taste it. The freshness of raw beef mixed with the buttery bone marrow was indeed a sinful indulgence!
AB’s Caesar. 110k.
Look at that fat salmon, served with grilled romaine, herbed yoghurt caesar dressing and those tiny caramel macadamia. A plate of healthy foods balanced with tiny sweet treats!
Okay, after 7 various starter menus, I was more than ready to experience the real “Grill Gone Wild”!
Chef Andri Dionysius, ready to grill the meats live in front of the guests.
Flat Iron Australian Wagyu 225k/100g.
Wagyu See, Wagyu Get!
The first one on the list was three juicy slices of Flat Iron Australian Wagyu 225k. Other than this mouth-watering goodness, they also have other Premium Wagyu selections, like Hokkaido “Snow” Rib Eye A5, Hokkaido “Snow NY Strip A4, Chuck Eye Steak A4, Rump A4, Knuckle A4, ranging from 185k to 850k per 100 grams.
- The dipping sauces.
What made the whole Grills Gone Wild experience was even more delightful was their five different kinds of salt and dipping sauce. My favorite was the truffle salt and garlic salt! As for the dipping sauce, I love the bulgogi and soy sauce.
45 Days Porterhouse 200 Days Grain Fed 185k/100g (500g minimum).
Next up, they spoiled us with two selections of their House Aged Beef: the 45 days Porterhouse and 45 Days Bone-in Ribeye. From this category, you can also order other various selections like the 60 days Whiskey Aged Bone-in Wagyu Ribeye MBS +6, 45 Days T-bone, 21 Days Kiwami Wagyu Top Sirloin 9+, and 15 Days Belgian White Tongue, ranging from 123k – 199k per 100grams.
45 Days Bone-in RIbeye 200 Days Grain Fed 199k/100g (300g minimum).
Those three selections of meats were all equally delicious and juicy, especially because they served it medium rare, just the way I like it. One of the things that makes this steak house unique is the fact that you can have your meats exactly how you like it, because the grilling machine is right in front of you. However, with such advanced technology, you don’t have to worry about getting that smell of smoke on your hair and clothes.
By the way, if you asked me which one is my favorite, I’d answer the Flat Iron Australian Wagyu! I would definitely come back for more, perhaps on a special occasion like a romantic dinner? Uhm, sadly not in anytime soon.
Anyways, after 7 starters and 3 main course menus, AB Steak continued to pamper us with 3 desserts!
- Coconut Mochi Cake. 60k.
Love the moist texture and chewy mochi cake, plus the salted caramel popcorn and macadamia! DR was already back to his office by the time they served the desserts. My new foodies friend, @yennymakanmulu was being super kind as she let me finish the whole plate. After the cake, they also let us have a taste of the super yummy Molten Chocolate Souffle, which was to die for! And, they close the whole luncheon experience by having a live cooking of their Brandy & Maple Crepes!
Molten Chocolate Souffle. 150k.
- Brandy & Maple with Nashi & Crepé Flambe. 150k.
Thank you again AB Steak for the warm and delightful preview! We wish you all the best of luck on your first day of opening today. Cheers!
All the best of luck, AB Steak!
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