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One breezy night in late April, I had the pleasure of joining one of Glou’s kitchen takeovers, this time with Chef Arnold Poernomo, best known as Chef Renatta’s co-judge on MasterChef Indonesia.
For one night, he took over the kitchen to serve a five-course dinner that wove Eastern flavors through Western techniques, creating something playful, polished and surprisingly soulful.
The pop-up was part of Glou’s ongoing series of collaborations aimed at capturing the feeling of home-cooked meals made by friends, though in this case, your friend just happens to be a seasoned chef with a sharp palate and a knack for storytelling through food.
A flavorful start
The night kicked off with a dish called Crying Little Tiger, a tartare of picanha beef served with crispy rice crackers and lettuce. It was Chef Arnold’s take on the French classic, made brighter and bolder with the addition of shallots, chilis and spring onions. Light but punchy, it set the tone for the evening’s fusion journey.
Next came the Chili Crab Chawanmushi, a reinvention of Japanese steamed egg custard. Here, a silky bed of custard was topped with sweet crab meat and a spicy chili sauce that felt oddly reminiscent of Southern Cajun cooking. Comforting and complex, it blurred culinary borders in the best way.
Double duck, done right
Then came the duck, twice. You might think that’s too much duck, but I disagree.
The first was a seared aged duck breast with crispy skin and juicy fat. It was a solid dish on its own, but the added Eastern twist of using hoisin jus elevated it with a sweet and tangy energy.
Then came a rice pot duck confit that paired tender, slow-cooked meat with a bed of soft rice and pickled onions for contrast.
Two very different interpretations of the same ingredient, both equally worth savoring.
A sweet send-off
To end the meal, Chef Arnold served his Thai Tea Boba: a creamy scoop of Thai tea ice cream with tangy crème fraîche and chewy brown sugar boba hidden throughout like buried treasure.
Like the rest of the meal, it struck a thoughtful balance. Nostalgic but not predictable, playful without being gimmicky.
Sign of things to come
Though this particular dinner was a one-time event, it was just one part of Chef Arnold's current culinary maneuvers. He is currently doing more restaurant takeovers this month, all while preparing to launch a new restaurant in Surabaya.
Meanwhile, his @dapurasaalachef line of sauces and condiments recently hit the shelves at Alfamidi stores, making his flavors more accessible than ever.
As for Glou, their regular menu is always worth a visit, with their highlights including a roasted cauliflower dish with smoky bell pepper sauce and almonds, or a party-sized oxtail blanquette served with crème fraîche.
But what makes Glou especially exciting is its rotating series of collaborations. Earlier this year they brought in Chef Maxie Millian, and according to the team, more guest chefs are on the way before the year ends.
“We love hosting different kinds of kitchen takeovers at Glou, from casual friendly collaborations to more curated experiences. Each brings something fresh to the table and lets us explore new flavors with chefs we admire,” Glou’s Brand & Marketing Manager Constantia Belleza told me after the meal.
So if you missed this one, keep your eyes peeled, there are plenty more delicious detours ahead.
