A New Chef to Spice Up Its Worldly Dining Experience

Ever since its opening in late 2018, InterContinental Jakarta Pondok Indah has become an icon of luxurious hospitality experiences in Jakarta. From its well-appointed rooms to its elegant dining and wedding experiences, the hotel is contributing significantly to South Jakarta’s wealth of cosmopolitan ways of life. 

Recently, the hotel appointed Chef Attila Körmöczi to bring his undeniable wealth of experience in the global culinary world and sprinkle some world-class magic to its already impressive line- up of dining experiences. 

Hailing from Wiesbaden, Germany, Chef Attila grew up in a household of kitchen wizards. “My family has a lot of members who are experts in the culinary world,” recalled the chef who cooked his first tagliatelle with duck breast in orange sauce long before his teenage years. 

His prodigious talent earned Chef Attila his first apprenticeship in a five-star luxury hotel in his hometown in Wiesbaden, at the age of eighteen. He later honed his skills working alongside Michelin-star chefs Gerd M. Eis and Alfred Friedrich as well as in 1-Micheline star restaurants: Humperdinck in Frankfurt and Marcobrunn in Etville, Germany. 

After mastering his proficiency in modern European cuisine, Chef Attila took on a new challenge in a different continent altogether and started his love affair with Asia and its many culinary wonders. Over the course of thirteen years in Asia, he has had stints in some of the continent’s best five-star hotels in Bali as well as in China. 

Jakarta’s New Elegant Brunch 

One of the new dining experiences that Chef Attila will present to Jakarta is the Saturday and Sunday brunches at the hotel’s signature Sugar & Spice restaurant. 

Already one of the most loved and sought-after weekend brunches in town, the brand-new Sugar & Spice weekend brunches will now offer even more impressive culinary wonders to enjoy such as the spectacular-looking whole catch-of-the-day fish in salt crust; the handmade potato gnocchi, poached egg, truffle cream sauce and arugula; the delicious-looking duck station corner; Asian-spiced sous vide beef short rib; his mother’s braised Hungarian beef goulash in addition to an array of sashimi and roast meat stations. 

The brand-new culinary spectacles will please not just your palate but also your eyes with a beautifully constructed seafood tower, a myriad of sparkling food stations and impressively plated pass-around dishes like lobster Thermidor and sashimi poke bowl served at your dining table. 

Weekend brunch is available on Saturday and Sunday from 12 noon to 3 pm at Sugar & Spice, 1st Floor, starts from IDR 488K++/person. 

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