The 18th Restaurant and Lounge at The Trans Luxury Hotel never ceases to amaze us. Known for its elegance and innovation, they’ve once again raised the bar with the launch of their latest menu collection. This time, they’ve introduced 14 entirely new dishes, with a total of 24 menu changes, including some revamped classics that have been thoughtfully enhanced in both taste and presentation.
Our dinner was nothing short of fantastic, giving us the chance to savor these exciting new creations, all presented by none other than the Executive Chef of Trans Luxury Hotel, Chef Francesco Bettoli. One of the standouts that immediately caught our attention was the Alaskan Lobster Bisque. Chef Francesco explained how this creamy, indulgent soup is made from the essence of lobster shells, creating a deeply rich flavor. Served alongside a slice of charcoal focaccia, the bisque was a luxurious start to our meal, its smooth texture and oceanic depth leaving a lasting impression.
For the appetizers, we were treated to the Organic Lembang Salad, a refreshing mix of crisp lettuce with a tangy balsamic dressing. The simplicity of this dish was elevated by the use of fresh, locally sourced ingredients that perfectly balanced the richness of the bisque.
We moved on to one of the most exciting new pasta dishes on the menu: Homemade Salmon Ravioli. Each bite was delicate yet flavorful, with a creamy salmon filling encased in soft, fresh pasta. The sauce complemented the fish beautifully, with hints of butter and herbs, creating a dish that felt indulgent without being overly heavy.
Just before the main course, we were served the Roasted Snow Fish, a dish that was as visually stunning as it was delicious. The snowfish was incredibly tender, melting in the mouth with every bite. It was accompanied by a creamy mashed pea, which added a subtle sweetness and a vibrant green color to the plate, making the dish feel fresh and light despite its richness.
Then, the highlight of the evening arrived: the US Prime Tomahawk. This jaw-dropping 1.4 kg cut of prime beef was nothing short of a showstopper. Chef Francesco recommended enjoying it medium rare or medium, and we couldn’t agree more—the meat was juicy, flavorful, and cooked to perfection. Each bite was succulent, with a beautiful char on the outside and a tender, pink center. The tomahawk was served with three side dishes of our choice and a selection of sauces, but the standout for us was the chimichurri. Its bright, herbaceous notes paired wonderfully with the rich meat, cutting through the heaviness and adding a zesty finish.
To wrap up the meal, we indulged in the upgraded dessert menu. The Nutella Cannelloni was a true delight—soft on the outside, as it was made from delicate rolled crepes, with a rich, indulgent Nutella filling. The sweetness of the cannelloni was perfectly balanced by the freshness of the accompanying berries, adding a burst of tartness that kept the dish from being overly rich. It was the perfect balance of textures and flavors, making for a satisfying and memorable finish to an exceptional meal.
Each dish in the new menu showcases the dedication of the chefs to creating innovative yet approachable cuisine. Whether it’s the beautifully crafted seafood or the hearty mains, the attention to detail in both flavor and presentation is impeccable. If you’re looking for a refined yet exciting dining experience in Bandung, the new menu at The 18th Restaurant is not to be missed.
The 18th Restaurant and Lounge
Jl. Gatot Subroto No.289, Bandung
P: (022) 84288288
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