Vong Kitchen — Restaurant in Jakarta

Title: An Epicurean Experience Like No Other at Vong's Kitchen, Hotel Allia SCBD

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In my extensive travels as a Hyatt Globalist, I've been privileged to indulge in some of the world's finest dining experiences. However, my recent visit to Vong's Kitchen at Hotel Allia SCBD in Jakarta has truly redefined the heights that culinary artistry and hospitality can achieve.

Vong's Kitchen, nestled within the luxurious Hotel Allia SCBD, harmoniously blends local flavors with innovative gastronomic techniques to deliver a truly exquisite dining experience. But what truly sets it apart is the extraordinary level of service, perfectly exemplified by my waiter, Mizra.

Despite Jakarta being a city of over thirteen million people, Mizra's attentiveness, his anticipation of my needs, and swift accommodation of my requests imbued my dining experience with a sense of warmth and familiarity that is often elusive in such bustling metropolises.

Even though I've spent over 175 days this year staying in hotels and dining at numerous establishments across the globe, the personalized attention and genuine care demonstrated by Mizra and the entire team at Vong's Kitchen is unparalleled.

Additionally, the ethos of care and attention to detail isn't confined to Vong's Kitchen alone but is a distinctive trait that permeates throughout Hotel Allia SCBD. In stark contrast to the approach taken by some larger chains like Marriott, which seem more focused on acquisitions than crafting memorable experiences, Hotel Allia SCBD places the guest at the center of their universe, extending this personalized service to every touchpoint of the guest journey.

If you're seeking not only an outstanding culinary adventure but also a personalized hospitality experience that truly values your comfort and satisfaction, then I wholeheartedly recommend a visit to Vong's Kitchen and a stay at Hotel Allia SCBD.

In conclusion, this is more than a review; it's a message to the hospitality industry. To truly stand out, an establishment must offer more than great food or comfortable lodgings. It's the personal touch, the attention to detail, and the authentic care for the guest that truly makes the difference.

So, a huge thank you to Mizra and the entire team at Vong's Kitchen and Hotel Allia SCBD. Your commitment to exceptional service has not gone unnoticed. I eagerly look forward to my next visit.

#JakartaHospitality #HotelAlliaSCBD #VongsKitchen #ServiceExcellence...

We had lunch on the 17 Aug. the 2 stars was given just because of the ambience. Food wise is average, nothing that makes you want to come back. The starters we had was the sashimi trout and grilled mushrooms. Both emphasized only on the mayo. That’s a big no no as you really kill the taste of the actual food. Particularly on the grilled mushrooms. You can’t taste the mushrooms at all. For the main Courses we had Duck fried rice, lamb and tenderloin. Fried rice is fried rice, you can’t get it wrong. But the lamb and tenderloin was over cooked which i sent it back. First, I sent back the tenderloin. But surprisingly, the waiter came back to our table with the tenderloin and said this is “our standard” medium as there were some reddish color on the meat. This is the same as saying; yo customer, you are always wrong, we are always right as this is the way it is. “This, Is Our Standard”. What they don’t know is i already cut the lamb and it was welldone! So I said how come you have different standards of medium for lamb and tenderloin? Speechless! So the waiter went back and I’m not sure who came to our table, either the manager or supervisor and said so sorry bla bla bla... and they will replace them. I accept their mistakes but why they have to argue in the first place? Can’t they accept they were wrong and deal with it? You sort of portray yourself as having an “International Standard” but your food is “Standard Of The Day”? After the mains, they came back with a dessert (a really nice one) and the usual sorry again bla bla bla... oh and their bread is nice too... Overall the ambiance is nice, food ok, need a bit of improvement on service and attitude of staff. I feel sorry for the waiter, as I’m sure she was instructed by the kitchen staff to say what...

🌾💚🌿 Vong Kitchen, Jakarta by Cedric & Jean-Georges Vongerichten.

I don't nornally gush about new restaurants and prefer to let the team and place settle in. But this hottest dining spot in J-town deserves many nods as it clearly knows what its doing. None of the "coz our founders/owners are big names in culinary world therefore you should be in awe" BS 😜. Almost all dishes were excellent so rather than bias your first experiences, I'd rather discuss a wonderful rarity, delightful service. Mains and frieds arrived piping hot, plated on HOT dishes served nary or w just the right amount of garnish. This is important point for me to bring up because I observed the wait staffs were unhurried and always pleasant. Didn't show discomforts nor impatience to present the heavy & hot dishes. A small note towards perfection, perhaps if they could remind diners about this fact to prevent surprise/minor accidents...(but maybe they did so while my group was busy chatting/snapping shots of the servings) 😜. Otherwise, most team members obviously knew their roles and performed accordingly. What a joy to see them "dancing" with minimum fuss. Truly an enjoyable meal and hope they can keep and surpass their own high standards. Most preferred dishes for us: three cheese truffle pizza, tenderloin, vongole, bali calamari with fluffiest dip, fried chix w hot sauce, sundae. Skippable: truffle crisp balls. Tips: reserve reserve reserve, show up on time, enjoy. We witnessed with our own eyes groups being turned away fairly & politely for showing up mere minutes beyond their allocated window. #BubblieKidsFinds #BubblieKidsFindsinJtown #LilyDawis #BubblesOfLove #TravelDiary...