Don’t think i’ve ever mentioned my love for food, not just for eating and its taste, but also for the artistic visuals that the chefs are able to create. If you’ve ever watched cooking shows, either America’s Iron Chef or Korea’s Please Take Care of My Refridgerator, Chef Akira Back (백승욱) shouldn’t be a stranger. AB Steak Jakarta hasn’t been opened for long, just slightly under 6 months of opening and there are already a steady flow of guest from opening to closing, so please book your tables in advance to avoid disappointment.
When I found out that AB Steak Jakarta was to open, i remember looking on my laptop in Switzerland on who to ask to go with me. Thank goodness for a close foodie friend of mine, Phoebe who kindly came with me although she had already went the day before knowing that i am a fan of Chef Akira Back. Below are what we have ordered:
Starters/ Side Dishes
Cold Tofu (IDR 65,000)
Wagyu Steak Tartare (IDR 185.000)
Did someone say tartare and steak together? Switzerland has pampered my palette for beef tartare, and having ended my education there meant ending my accessibility to tartare. That was what i thought before coming to AB steak! The main differences between this tartare and the usual tartare are the texture of bread and meat and of course its ratio. The meat is usually equal or more then the usual toast, bringing a balance of softness and crunchy. The toast here are much fluffier, and the tartare isn’t too seasoned. The nuts that are in there gives it the crunchy i love!
Fat Duck Fries (IDR 90.000)
Scallop Crudo (IDR 135.000)
This would be perfect for my taste butts, if only i have not been accustomed to less sodium. The texture of the scallops were perfect, the chives helped balance the yuja soy and kimchee gel but i wished to have more of them just because of my palette.
Main Course – Steak Time!!
These are the highlight of the meal – meat. What i really liked about AB Steak’s concept would be its east meets west style on meat. Half the time i would love Asian barberque, at the same time missing steak that i had in Europe. This brings them both together, not making a meal too elaborate nor too simple.
The meat that we have chosen:
Flat Iron – Australian Wagyu 9+ (IDR 230.000/100G)
45 Days Porter House – 200 days grain fed Australian Angus (IDR 210.000/100G)
As expected from a wagyu 9+ cut and a grain fed beef, melts in your mouth leaving you for more.
AB Steak provides 5 types of salt and sauces. For salt: garlic, kimchi, truffle, yuzu and Himalayan whilst the sauces are soy wasabi, ssamjang, sesame oil, chimichurri and bulgogi. As i personally feel that with this good of a meat quality, it should be tried on it’s own without sauce to not disturb it’s original taste. As to my understanding on the process of dry aged meat, there are a lot of salt involved, that making my second reason to on why i chose to not touch the salts or sauces as it might make it more salty. But if you like strong taste, please feel free!
AB Steak’s meat are from the United States, Japan and Australia and categorised to Fresh Cut or Dry aged. We pick a meat from each category, and happened to chose Australian as I am more familiar with Australian beef from Osia Restaurant.
I would like to return for more meat cut in the future, so anyone else coming with me next time?
AB Steak by Chef Akira Back
Jl. Setiabudi Selatan no. 7
MD Place Mezzanine Level, Kuningan, Jakarta 12910
Opening hours: 18.30-22.30