ALTITUDE GRILL

DON’T BE DISTRACTED by the view of Jakarta when you enter Altitude Grill, on the 64th floor of The Plaza. Look to your left instead. That is where you can spy the recently revamped restaurant’s real star: a multitude of gorgeous cuts of wagyu beef, all dry ageing in the “hot box” that lies behind a glass wall.
Leading the kitchen at Altitude Grill is Executive Chef Gary Eng, a 43-yearold graduate of the culinary art and chef training program at the Singapore Hotel and Tourism Education Centre in his hometown. Gary was also head chef at Bistecca Tuscan Steakhouse at Robertson Quay. While he obviously understands meat, Chef Gary brings out flavors in surprising ways in every dish.
Noteworthy is the excellent TripleCooked Wagyu Ox Tounge, with the wagyu on large teardrop of a hazelnut dukkah whose creaminess was delicately balanced by grilled shallot crescents and a lime wedge.
Of course, don’t miss Gary’s masterpieces: Bistecca a la Altitudine, a chef’s-selection cut Sher Wagyu 9+; and a rump cut Sher Wagyu MBS 8/9. While Gary, with his sleeves rolled up to reveal tattoos snaking up both his arms, likes his steak blue, his house herb-salt, mustard and chimichurri sauces all offer excellent compliments.(cr)