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Brandon Foo

@brandon_foowk

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Beginning As A Cook Since 2006
Cuisine Bourgeoise-Bistro Parisien-Bouchon Lyonnais
@pierre.jkt
@bouchonjkt
Better half @charrlaalaa ❤️
Minime Cayson

POSTS STORIES REELS

There is more to this Papua King Prawn than its impressive size.

From its careful preparation to the final touches on the plate, Chef Brandon takes us behind the scenes for a closer look at the patience, precision, and technique that go into bringing this dish together in the Pierre kitchen.

One of the newest dishes to join the menu at Pierre.

#pierre #theuniongroup #uniongroupjakarta by @brandon_foowk

Congratulations son, you’ve officially graduated from preschool 🎓🎉 Hat’s off to you! The best is yet to come.
Watching you grow into this incredible person has been the greatest joy.

Adventuring with you to the next milestone of your life and I believe you are and will be ready for Primary 1 because no matter what, I am always here for you my darling boy ❤️❤️ #happygraduation #iloveyousomuch by @brandon_foowk

The starting point is Papua, with a king prawn whose natural sweetness deserves a little room to shine.

Roasting brings colour to the edges, while Espelette chili butter adds richness and warmth. Beneath it, orzo catches the juices, ready to be spooned up with each bite. A finishing touch of chili oil brings it all together.

Grosse Crevette de Papouasie. An Indonesian ingredient, given the Pierre treatment.

Have you tried our specials yet? by @brandon_foowk

Documenting my dinner date so you don’t have to. Pls don’t use your phone on dates. (I had permission from my wife - who also happens to be the cameralady here)

Someone recently said to me, “you should do a series comparing welcome breads from different restaurants”

Basil SORBET in my salad?! 🌿 Chef @brandon_foowk pushing the boundaries of what most Indonesians are ‘comfortable’ with. This Salade De Tomates is a well executed example. (Our time on this Earth is too limited to just stick to the same old things all the time)

Kochi Shima-Aji - butter-poached striped jack. INCREDIBLE, but I personally wouldn’t mind a lil wedge of lemon or something to cut through the indulgence / richness of the dish.

Perfect. Just perfection. Grosse Crevette De Papouasie- Roasted Papua King Prawn. A crowd favorite here and I can taste why!

Soufflé Au Calvados Flambé. No notes. It’s like eating a cloud with calories. by @brandon_foowk

How much do you change when you begin again?

For Chef Brandon Foo, reimagining Pierre means making room for more of himself: the flavours he grew up with, the cooking he trained in, and the place he now calls home. by @brandon_foowk

A good steak deserves a sauce with a story. Here’s a closer look at the peppers behind our Petite Tender aux Cinq Poivres.

Chef brandon takes us through the peppers that bring our beef jus together.

Lampung black and Muntok white peppercorns, side by side. Each brings its own character to the same spoonful.

Small in size, with plenty to say. Balinese cabai jawa takes its place in the blend.

Kemuskus brings warm, woody spice with hints of pine and allspice. Andaliman adds bright citrus notes and a gentle tingling sensation.

And this is where it all comes together. Pan-roasted Wagyu shoulder fillet, a rosy centre, and glossy beef jus.

Petite Tender aux Cinq Poivres, only at Pierre. by @brandon_foowk

Our time with Chef Eddie and Chef Makoto last week was, a celebration of friendship, shared passion, and a mutual respect for the ingredients.

We’re deeply grateful for these moments together. Beyond the kitchen, it was a chance to reconnect, stand shoulder to shoulder once more, and simply enjoy the craft and camaraderie that brought us together in the first place.

#marchanddebonheur by @brandon_foowk

by @brandon_foowk

Chef @brandon_foowk , Chef @makoto_ami of @amipatisseriesg , and Chef @eddiepopop of @beyondthedough_pizza came together for a six-hands dinner unlike any other, bringing French cooking, Japanese pastry, and Tokyo-Neapolitan pizza to one table.

To everyone who joined us, merci. Here’s a look back at the people, the plates, and everything that made the evening one for the books.

Until the next one. by @brandon_foowk

Happy Children’s Day to my child. No matter how big you get, you will always be my baby. My sunshine, my darling boy 💛

#75monthsold by @brandon_foowk

For this edition of R&D Diaries, we pair the richness of pan-seared duck foie gras with the natural tartness of Pontianak orange, a French classic, reworked with a local touch.

A little closer at the sauce that brings the whole dish together: Bigarade sauce

Sweet, tart, savory, and brought together with a glossy pour. A finish you’ll want to replay. by @brandon_foowk

Tomorrow night at Pierre: six courses, three chefs and plenty of surprises along the way.

Chef Brandon Foo welcomes Chef Arami Makoto of AMI Patisserie and Chef Eddie Murakami of Beyond the Dough for a special menu spanning French cooking, Japanese pastry and Tokyo-Neapolitan pizza.

Saturday, 26 September 2026
6PM onwards
Pierre, Senopati 39

RSVP at +62 812-8688-6807.

Chef Arami Makoto brings AMI Patisserie to Jakarta for the very first time.

Based in Singapore, Chef Arami is known for pairing precise French pastry techniques with Japanese ingredients and flavours. For tomorrow’s dinner at Pierre, he brings that same approach to the table, culminating in his Mont Blanc with Black Truffle Ice Cream.

While Chef Eddie Murakami brings Beyond the Dough to Pierre.

Based in Singapore, Chef Eddie is known for his Tokyo-Neapolitan pizzas, built on 30-hour fermented dough made with Japanese flour and finished in a wood-fired oven. For tomorrow’s dinner, he brings his signature approach to two special courses: Ayu Pizza with Kyoto Pepper and Sakura Ebi, followed by French Chicken Pizza with Maitake Mushroom.

Complete menu line-up & details!

See you tomorrow evening? by @brandon_foowk