So we were invited here last October 2016 during their soft opening week. Its an honour for us because we got the chance to be some kind of tasters for the early stage of the restaurant. The servers were very friendly and nice, and they did introduce us specifically about each dish. GIOI (read: Joy) is derived from Vietnamese word which means great (if I'm not mistaken). The theme of the restaurant is basically to grow their own organic plants and to harvest them. They acknowledged that some of the food that they cook comes from the plants that they plant. That sounds really interesting right?
The dishes that we are going to share here might have changed after their grand opening. Because we unfortunately unabled to attend the Grand Opening.
Mocktail
Cocktail
For the first starter, we tried this Beef Tar Tar with emping. The beef was like medium rare and had a salmon alike texture. Its really soft and smooth. Very recommended!
This is chicken drumstick and wings in a sweet Thai sauce. Its really good, they shake the chicken in a bottle filled with sauces to mix everything evenly.
THE BEST ESCARGOT in a million year! lol. I honestly really love the chewy texture and the spicy savory spiced escargot. Its just escargot on another different level. We are bored with the mainstream escargot with garlic, so this is something new and refreshing!
Thai Mango salad with cherry tomato, Bali orange, crumble and some sweet, sour & spicy sauce for the dressing. Quite good for salad!
Serundeng Lamb - seared spiced marinated lamb chop, topped with mixed spices and lightly toasted coconut flakes, served with sambal matah. The idea is actually great, lamb chop fusion. But I found the coconut flakes didn't really match with the lamb chop. Well, its a matter of preference, some may like it :)
Salmon Lodeh - Pan Fried Salmon in a lodeh soup with corn and chayote (labu siam), cooked with coconut milk and tamarind. It tasted similar to Sayur Asem actually, but well they have changed the ingredients after Grand Opening. So, the actual color of the soup doesn't look like this.
This menu was served only on the day we visited here and it wasn't on the menu book. So, its a really new and experimental dish for us to taste. And it was sharable for 6 - 7 people on the table. They have 3 different sambal to try. Not sure if they still have this menu because last time the chicken was undercooked and the rice was plain. But probably they change the serving and the seasonings.
Overall, we love the idea of farm to table. They twist mainstream asian cusines into a whole new level. We believe they have a great passion in food, its obviously visible by how they plate the dish, how they transform something that we eat daily into another new thing. Good luck!
GIOI COOKERY & PLANTERY
Jl. Senopati no. 88, Selong, Kby. Baru, Kota Jakarta Selatan
Opening Hour:
- Monday to Thursday: 11 AM - 11 PM
- Friday: 10 AM - 2 AM
- Saturday: 10 AM - 2 AM
- Sunday: 10 AM - 12 AM
RSVP: 021-7211468 / 021-7211480
Email: gioijakarta@gmail.com
INSTAGRAM: @GIOIJAKARTA
ABOUT US
EMAIL: jktdelicacy@gmail.com
SNAPCHAT: JKTDELICACY
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