UNION: Redefining The Brasserie Experience

May 01, 2015

For the past several years, UNION has captivated the Jakarta dining scene with its rendition of brasserie style menu and pastry creations. The brains behind the kitchen are husband and wife duo, Chef Adhika Maxi and Pastry Chef Karen Carlotta.

Chef Maxi obtained a business degree before following his true passion and enroll at the French Culinary Institute in New York. His style of cooking is as much influenced by his experiences growing up in Jakarta as stints with culinary greats such as Gordon Ramsey in New York.

While his dishes are hearty and familiar, they are also refine. It's comfort food with a gourmet twist. For instance, the popular Union dish Mie Ayam Foie Gras is inspired by the noodle houses Chef Maxi used visit as child with his family. Meanwhile, his new American-style pizza menu (exclusively available at Union Pondok Indah Mall) is an ode to the classic pizza parlors of New York.

Pastry Chef Karen Carlotta (also known as KC) took a slightly different route. She honed her skills within the region, as Executive Pastry Chef in Singapore’s One Rochester and One Twenty Six.

Chef KC is responsible for some of Jakarta's most beloved cakes such as the Union Red Velvet, the Nastar Crumble and the newest addition to the line-up: the Strawberry Charlotte Cake, dedicated to her mother who is a fan of strawberry shortcakes.
The key to Chef KC's latest pastry creations lies in the airy and fluffy sponge, a balanced ganache and using only the best quality chocolates, cheeses and fruits in season.

With their own personal interpretation of modern comfort food, together the husband and wife duo have redefined brasserie dining in Jakarta.