BLANCO par Mandif Invents New Progressive Flavors

The word “progressive” delivering the nature and core value of BLANCO par Mandif in creating craftsmanship is to define how the service and food rooted from the meaning itself. Generally progressive means developing gradually step by step, time to time. In such sense, progressive is expected to carry the message that BLANCO par Mandif evolves periodically, creating timeless innovations. Having said this, Progressive Indonesian Cuisine has two understandings to explain the authentic cuisine provided.

Progressive Indonesian Cuisine departs from the experiential learning of the chef, Mandif Warokka, from his experiences tasting different foods from different cultures. At BLANCO par Mandif, he later combines his comprehension of cooking methods and unique ingredients served by those exceptional culinary spots to create innovative recipes at BLANCO par Mandif. These recipes are adapted with Indonesia’s authenticity to remain the food philosophy of the fine dining restaurant itself. 

Another definition of Progressive Indonesian Cuisine lies on the modern cooking technique and presentation of the existed traditional Indonesian recipes. The Papinyo, for example, it is combined with scallop and covered in kenari (walnut) dressing. Papinyo is actually a recipe originated from Maluku consisting of mostly cucumber. The word Papinyo is how the locals address cucumber in the region. To imagine its taste and presentation, it is more like Indonesia’s typical pickles. At  BLANCO par Mandif, however, the taste and presentation are escalated exquisitely. The scallop and kenari dressing make a strong statement for the extraordinary Papinyo.  Resultly, the authentic flavors stays with a much modern presentation, much more aesthetic to elevate the guest’s dining experience.

To release the progressive menu, it is not merely about technique and method but also about how to progress the ingredients. It is to the extent that the more uncommon ingredients, the more it is special. Chef Mandif Warokka later promotes Indonesia’s unique flavors to be injected to his innovative progressive menu. He predicts that Palm Sugar, Beetroot and Tamarind are going to be the new trend in the culinary world, particularly in Asia. The three ingredients combined in a recipe represents what a true progressive Indonesian cuisine means. Palm sugars with its sweetness, the taste of sourness from tamarind and bitterness in beetroots balance the tasty flavor of meats. The mix touches each side of one’s palate perfectly, avoiding overpowering flavor.

Besides the taste in every ingredient perfect a dish, the trio has also healthy benefits if consumed regularly. The rich-tasting palm sugar, for example, it gives a lighter yet more caramelly texture of sugary flavor with fewer calories. As well as beetroot that is not only low in calories but high in valuable vitamins and minerals. Beetroots are even familiar with a balanced diet where they can lower blood pressure and improve blood flow. Similarly to the existence of tamarind. The contain of tamarind fits well into a healthy diet program as it consists of antioxidant and anti-inflammatory properties. In Indonesia, tamarind is often used for traditional vegetable soup including Sayur Asem from Jakarta. At BLANCO par Mandif, the chef marriages the three ingredients in Red Beet-Alphonse Lavallée. The components plate Lacto Fermented Bedugul Farm Red Beets, Tamarind Extract, Cultured Crème Fraîche and 14 Day Aged Duck Breast in one serving.