REPUBLIKA.CO.ID, -- When May Star restaurant debuted at the Le Grandeur Hotel in the bustling part of China town in north Jakarta, with a capacity to accommodate 350 people and also with 5 VIP rooms, it was not such a lavish setting in that part of town, as most Chinese restaurants there had a similar set for events and Sunday Yum Cha brunch.
However the difference with May Star is that in over 5 years they have expanded to areas all over Jakarta and even Bandung, and they do not compromise on the sizes of their restaurants either, actually they get bigger with each location. Take for example their branch at Central Park mall located in west Jakarta that is over 900m2 and can fit a good 450 people and is designed with a minimalist and modern concept. This restaurant is located in the lower ground area of the mall, with a open plan setting, except for the VIP rooms of course.
In addition to the sheer size of the venue, when you look at their menu you are so spoiled with choices that you really don’t know where to start. What other place do you know cooks Alaskan crabs in fifteen different ways and have fresh and unique dishes consisting of Geoduck clams to several different types of prawns from live, mantis, king and for something a little bit controversial the shark head? Plus, we haven’t even started on the Dim Sum menu which should be a completely different editorial. Variety-wise, May Star is quite impressive to say the least.
Luckily, there are a few favourites that we could pick out from the menu, such as the mixed vegetables and meat in crispy and flossy yam parcel which was superbly delicious and also their spicy stir fried beef with Shimeji mushrooms. Also another favourite is their Tofu claypot with vegetables and sea cucumber. The sauce is simply divine and the sea cucumber sure adds an interesting texture to the overall dish.
For Dim Sum, we recommend the 3 individual Cheung Fun stuffed with prawn, scallop and pork and as well as the Hong Kong style meatballs with tofu sheets.
After an overwhelming amount of food, it seems too much of an effort to look at what is available for dessert, and that is a challenge for you readers to see if you can fit that in.
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