Page 1

INSIDE

Adhika Maxi and Karen Carlotta Pipiltin’s Irvan and Tissa Raffles Jakarta’s Chef Daniel Patterson

CHRISTMAS WITh THE FAMILY

DEC15 | volume 2, Issue 12 Rp. 55,000 | S$ 8.00


Festive Celebrations with Raffles Celebrate this Festive Season with our extensive range of festive menus at Arts CafÊ. Welcome 2016 the Raffles way, with an exciting New Year’s Eve countdown party at The Writers Bar or enjoyable a memorable getaway in our beautiful rooms. Our Festive Hampers, filled with home-made favourites, make the perfect festive treat for your colleagues, friends, family and loved ones.


VISIT OUR FESTIVE DESK AT THE LOBBY OR CALL 021 2988 0888 OR email dining.jakarta@raffles.com

Ciputra World 1, Jl. Prof. Dr. Satrio, Kav. 3-5, Jakarta 12940, Indonesia T +62 21 2988 0888 raffles.com/jakarta


Be Naturally Beautiful “Being happy, healthy and beautiful is easy with Éternel Concept’s lifestyle treatments.” - Ina Thomas

É TERNEL CONCEP T Jalan Gunawarman No.16, 2nd floor Kebayoran Baru - Jakarta Selatan 021.722.9502 | 0821.1060.3082 info@eternelconcept.com


P U B L I S H E R ’ S N OT E

Publisher (TA)

Richmond Blando

Publisher Jed V. Doble Managing Editor

Christmas With The Family The Christmas festive season is upon us. Parties, merry-making and lots of food and drink often punctuate this time of year. But when I think of Christmas, my thoughts eventually turn to family. Memories of Noche Buena, the traditional Filipino Christmas Eve meal after attending midnight Mass, or the large family Christmas Day lunch which stretched all the way to dinner. Growing up, the holiday really revolved around family. This month, we not only celebrate Christmas, we also celebrate the family. We open with husband and wife duo, chefs Adhika Maxi and Karen Carlotta. The masterminds behind the successful UNION Brasserie and Deli. He is known for his innovative take on dishes and she is the city’s pastry queen, creator of the very popular UNION Red Velvet cake. They welcome us into their home and introduce us to their family. We also get to meet Irvan Helmi and Tissa Aunilla, brother and sister, founders of Pipiltin Cocoa. Their love for chocolate has lead them to work hard to showcase local chocolate in many interesting and creative forms. We also speak to Olivia Wongso and her Dad, food expert William Wongso, about their new venture, food delivery service, BlackGarlic. We also have The Ritz-Carlton Jakarta Mega Kuningan director for food and beverage and his lovely wife Michelle in our Confessions of a Foodie section. Plus we get to meet the new executive chef of Raffles Jakarta, Daniel Patterson, who shares with us his culinary philosophy. And finally, barman Julian Decraene of Potato Head shares his tasty tipples for the festive season. Once again, this issue is packed with lots of food and drink and filled with Christmas cheer. We do hope you enjoy reading through this issue. From The Foodie Family to yours, we wish you a food-filled Christmas and a wonderful New Year ahead. Happy holidays! JED V. DOBLE

INSIDE

Adhika Maxi and Karen Carlotta Pipiltin’s Irvan and Tissa Raffles Jakarta’s Chef Daniel Patterson

CHRISTMAS WITh THE FAMILY

DEC15 | volume 2, Issue 12 Rp. 55,000 | S$ 8.00

Photograph by CHRISTOPHER ELWELL

6 | www.thefoodiemag.com

Kyle Gregorio

Art Director

Juke Bachtiar

Photographer

Dennie Ramon

Contributors

Himawan Sutanto Sahiri Loing Rian Farisa Dhita Beechey Jeff Manzini Rafael Reyes

Administration

Boedy Astuti

Distribution

Mukti Pelupessy

PT. NUSA BINTANG LESTARI Jl. Gunawarman no. 16 • Kebayoran Baru South Jakarta • Indonesia Tel: +62 21 2905 3959 www.thefoodiemag.com The Foodie Magazine is published monthly by Bold Prints Publishing. Jalan Gunawarman No. 16, Jakarta, Indonesia. The Foodie Magazine and its logo are registered trademarks of Bold Prints Publishing. COPYRIGHT 2015. The Publisher reserves the right to accept or reject all editorial and advertising material. No part of this magazine may be reproduced or copied without the explicit written consent of the Publisher. Neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. All rights reserved. ISSN: 2355-0198.


C O N T R I B U TO R S

THE GUEST LIST

HIMAWAN SUTANTO

SAHIRI LOING

RIAN FARISA

Dhita Beechey

Jeff Manzini

Himawan did portraiture for editorial, advertising and design clients for many years and also had a stint doing commercial photography. His love for food and travel brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys. He has recently been traveling to take photos for a global hotel chain. When not away shooting photos he tries to spend as much time with his newborn son.

Venturing outside his comfort zone of office life, Sahiri now spends his time working as a freelance writer for the fun part of life. His love of movies and dining out keeps him busy in his spare time.

Once a foodie, always a foodie. Rian started his popular food blog gastronomy-aficionado. com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.  

Dhi is a seasoned food photographer and stylist based in Bali. Her foodie journey started in 2005 in Shanghai where she cooked, blogged and photographed food for her blog Cooking Etcetera. She picked up her photography skills from a residency program from the School of Visual Arts New York. After many years living away, she moved back to her motherland, where she has happily settled in Bali. Here she enjoys Mother Nature, soaking up the beauty of the rice fields, rolling waves and sunsets. She is in her element in Bali food scene, from small warungs to hip cafes. Her food photography is about making a piece of bread look absolutely scrumptious or a rib eye steak look incredibly juicy, photos that make your mouth water.

Jeff became a foodie right after he quit smoking and gained 10 kg within 3 months. Naturally he channeled his passion from tasting flavors with his tongue into arousing others’ appetites through his photography. You can also find him taking portraits and product shots for commercial projects. You can see Jeff’s portfolio at www.jeffmanzini.com

Photographer

8 | www.thefoodiemag.com

Writer

Writer

Photographer

Photographer


TA B L E O F C O N T E N T S

The Foodie magazine volume 2, Issue 12

Things That Make You Go Yum 14 Christmas with the Family

Publisher’s Corner 16 What a foodie wants?

The Foodie’s List 18 20 22 24 26 28 30 32 34 35

Foodie List Shorts Petty Elliott Celebrates at Raffles Jakarta Will Meyrick Flies High Seminyak’s Only Pintxos Bar Chris Salans Continues to Spice Up Ubud A New Modena Concept TWG Christmas and New Year 2016 Teas A Penfolds Lunch Pantry Magic Turns 7 Redefining The Ultimate Event Experience

Cover Feature 36 42 48 52 62

A Happy Union Mathias and his Christmas Treats Sweet Holiday Treats For The Love of Chocolate Keeping It In The Family

10 | www.thefoodiemag.com


TA B L E O F C O N T E N T S

Taking It To The Streets 66 Warung Lotek Macan 68 Roti Gempol

Went There Ate That 70 A Day In Vevey

A Foodie’s Life 76 Stefan’s Bali

Confessions Of A Foodie 80 Cooking Up Experience

Tried And Tipsied 84 Favorite Holiday Of The Year

Tried And Tested 88 Wina’s Christmas Table

Stuff Of Legends 92 Sabil Al Rasyid – A True Legend

Pantry 101 96 Jolly Good Treats

What Chef Eats 98 Alvrie Manangka

12 | www.thefoodiemag.com


T H I N G S T H AT M A K E Y O U G O Y U M

Things That Make You Go Yum is monthly column featuring our choices of the best

by JED DOBLE

food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag

@christmas.claus @erinjeffery20

@bridgie _ @foodlovecatering

@foodiequine @fabfulu @hforhome

@hungry _ girl _ eats

@hetti _ rose @isugarcoatit

@lindacooganbyrne

@lasdeliciasdevivir 14 | www. thefoodiemag.com


T H I N G S T H AT M A K E Y O U G O Y U M It’s beginning to look a lot like Christmas as Instagram gets filled with posts about this merry season. Enjoy posts from foodies that will surly boost your holiday mood.

@m.aya82

@vitorias _ provkok

@marksandspencerfr

@papa.luu

@momlovesbaking

@pieces _ of _ sugar

@sofiefrandseneller

@rachelscottage

@stacymarie00 @vanelja

@tatistefanidou

@vickisinclair8 www. thefoodiemag.com | 15


P U B L I S H E R ’ S CO R N E R

What a foodie wants? by RICHMOND BLANDO

You open your Christmas gifts on Christmas morning, you get an apron and you are genuinely happy, chances are you are a foodie.

T

here was a time I hated being associated with that word (foodie) simply because I have been known among my friends as the ‘guy who cooks’, even though most of the time I just throw things I find around the kitchen. But as time went on, I embraced the heart behind the word, though I do not put everything I eat in Instagram (just the pretty ones), I have immersed in the culture of exploring different flavors, watching food shows and indulging in the much hyped food craze. So now, I’m one of them… A Foodie. These days, every group of people will find ways to differentiate themselves from one another, people from the city will alienate themselves from those who come from provinces or remote areas, and hobbyists who are purists, will differentiate themselves from those who have “sold out”

or have just joined the band wagon. Foodies are no different, you have those who flat out go broke just to try out the new expensive restaurant that just opened, and does so for the experience, and then there are those who do it for likes and bragging rights. I am not judging, but if you have a friend who is the former, most likely you have to rethink their Christmas gift this year, here are a few suggestions on what to give to a foodie for Christmas: 1. Cookbooks: This depends on what kind of food he or she likes, but you can’t go wrong with a signed copy of anything, if you are buying from the bookstore I suggest getting a copy of Chef Vindex Inconic Indonesian Dishes or anything new that you which increases your chance that they have not gotten it yet.

2 .Do-it-yourself kits: You may be hardpressed for this one since, much of the interesting ones are not in Jakarta, but if you are lucky enough to go to places where Crate and Barrel or other culinary specialty stores elsewhere, then this will be your chance in getting a unique gift for your friends. DIYs can range from macaroons, beer, spice gardens etc… 3. Cheese plate with accessories: This is one of those gifts that you also cannot go wrong with, even if he or she is not a cheese lover since it can be used for serving other things with flair. 4. Spices: This is something they can buy on their own, but these days specialized spices are hard to find, so places like Pantry Magic will have unique spices and rubs that you can ask to bundle and make a small Christmas hamper of spices.


P U B L I S H E R ’ S CO R N E R 5. Fine dining restaurant vouchers: I know, I know this does not sound personal enough, but to a Foodie, this is something that would bring a glimmer to their eyes, just choose the right restaurant though. 6. Whimsical cookware: They are a bit pricey, but they are colorful and useful. Going around places like Ikea will give you instant inspiration like their spice rack or even my next suggestion below. 7. Knife sets: Whether they have one or not, knives are good things to have. If I were not so frugal about these matters, I would rotate my knife usages like I do my tires. 8. Artisan jams or spreads: Whatever it is, as long as you will not find it in a rack of a regular supermarket where your friend is from, so shop at William Sonoma and Dean and Deluca or some jam store in Ubud and then pack it real nice with ribbons and a small card.

GIFT GIVING TIPS 1. Anything bulky, like mixers, cooking machines or things like a decanter requires prior surveillance, go on stalker mode around their kitchen and make mental notes of what they have or may need. 2. If you are aiming to impress or improve your level of friendship, getting a great bottle of wine is a great start. 3. Nothing screams ‘personal’ like homemade items. Infused oils, specialty breads and other personalized things, but if you are like me I am pretty sure you are going to learn to do several takes before you get it right. But if you have the knack for it, then this would be the perfect foodie gifts.


F O O DI E L I S T S

01

Foodie List Shorts

Upon welcoming Christmas and New Year, establishments around the region offer many selections of endless dining experiences and entertainment throughout this joyful season.

by KYLE GREGORIO

Hotel Mulia SeNayan, Jakarta Jalan Asia Afrika, Senayan, Jakarta T: +62 21 5747777 www.themulia.com/Jakarta

Rejoice the festive season with Hotel Mulia Senayan, Jakarta. Christmas Set Menus are available at il Mare and bleu8 for guests who wish to experience an intimate feast with families and friends on Christmas Eve. The Natural Band from the Philippines is set to entertain the guests at Cascade Lounge during Christmas Eve Buffet Dinner. Furthermore, a variety of delicious buffets at The CafĂŠ, Edogin, Table8 and Orient8 for Christmas Eve dinner, Christmas Day brunch. For those who are looking for an exclusive New Year live performance, join and enchant with the award-winning COLOR ME BADD from the USA at Cascade Lounge on 31 December 2015, starting from 7 PM onwards.

Three Buns, Jakarta Jalan Senopati No.90, Jakarta T: +62 21 2930 7780 www.threebuns.com Facebook: threebuns

Hotel Indonesia Kempinski Jalan M.H. Thamrin No. 1, Jakarta T: +62 21 2358 3800 www.kempinski.com/en/jakarta

Celebrate this year’s festive season and ring in the New Year with Hotel Indonesia Kempinski. For the whole Christmas season, Hotel Indonesia Kempinski will be presenting the talented children of Pondok Taruna Orphanage, who will perform a collection of seasonal carols every weekend up to Christmas Day brunch.

18 | www.thefoodiemag.com

No matter what the temperature is outside, the holidays are all about family. Kick off the festive season by gathering your friends and family at Three Buns for a weekend BBQ with pit masters Up in Smoke Barbeque - Justin Mu and Zackary Nice, two chefs who hail from California and Texas. The duo has made a name for themselves in Jakarta with their made-from-scratch sauces and rubs, delicious family recipes and quality barbequed and smoked meats. Enjoy delicious pulled pork, turkey sandwiches and sides that almost steal the show, while the little ones enjoy a special workshop made just for them on 5th December starting at 11am.


F O O DI E L I S T S

Odette, Singapore

1 Street Andrew’s Road #01-04 National Gallery Singapore T: +65 6385 0498 www.odetterestaurant.com Chef-Owner Julien Royer, together with The Lo & Behold Group, proudly announce the opening of Odette restaurant at the iconic National Gallery Singapore. Lauded as one of this year’s most anticipated restaurant openings, Odette is Royer’s maiden effort as Chef-Owner and the Group’s first fine dining establishment. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.

Ritz-Carlton Jakarta, Pacific Place

Sudirman Central Business District (SCBD), Jalan Jendral Sudirman Kav. 52-53, Jakarta T: +62 21 2550 1888 www.ritzcarlton.com The Ritz-Carlton Jakarta, Pacific Place is going to celebrate the most joyous season of the year with a huge selection of gourmet delight where guests are welcome to enjoy the festive ambience with family and friends this December. Executive Chef Sean Macdougall with the culinary team will prepare the best of worldwide cuisine this festive season. Guest may reward their family and friends this Christmas Eve on 24 December and Christmas Day Brunch 25 December. Traditional and creative food & beverage offerings showcased in elegant surrounds with sweeping green city views.

Mandarin Oriental, Jakarta Jalan M. H. Thamrin, Jakarta T: + 62 21 2993 8888 www.mandarinoriental.com/jakarta

One of Jakarta’s most authentic Chinese restaurants, Xin Hwa is proud to introduce a new dim sum brunch; presented by newly appointed Chinese Executive Chef, Chang See Loy. Guests can enjoy a wide selection of delectable dim sum prepared à la minute starting on Fridays. Having established his culinary career in Singapore, Chef Loy brings more than 12 years of experience in fine dining restaurants in various destinations, such as Bali and Dubai. Passionate in creating innovative yet authentic dim sum, he looks forward to sharing his creations of hand-made steamed and fried dumplings to guests starting this festive season.

www.thefoodiemag.com | 19


F O O DI E L I S T S

02

Petty Elliott Celebrates Christmas at Raffles Jakarta by JED DOBLE photograph by DENNIE RAMON

Chef Petty Elliott collaborates with Chef Daniel Patterson for an early Christmas brunch at Raffles Jakarta’s Arts Café

W

ith its new Executive Chef on board, Raffles Jakarta presents Raffles Sunday Brunch Specials with Chef Daniel Patterson in collaboration with Chef Petty Elliott on Sunday, 13 December 2015 from 12.00 PM – 03.30 PM at Arts Café. In this collaboration, Chef Daniel and Chef Petty will combine their culinary expertise in creating Arts Café signature entrees and buffet. Chef Daniel will bring his over 18 years of top-notch culinary experience in the

20 | www.thefoodiemag.com

hospitality industry while Chef Petty brings her expertise in traditional and modern Indonesian cuisine. The two chefs immediately hit it off upon meeting to discuss about their collaboration. Chef Petty has lived in the UK and her two sons are in university there, while Chef Daniel grew up in Newmarket, in Suffolk, England. So they quickly chatted about common interests and experiences. During their conversation it was decided

that both chefs will showcase Christmas from their parts of the world. Chef Daniel will create a distinctively English menu, with Chestnut Soup, Turkey, Minced Pie and Christmas Pudding. While Chef Petty will highlight her Manadonese heritage with Oysters Dabu-Dabu, Manadonese Ceviche and Klapertaart. The event will definitely be a unique dining experience, perfect for an early Christmas celebration for families and friends.

RAFFLES JAKARTA | Ciputra World 1, Jalan Prof. Dr. Satrio Kav. 3-5, Jakarta, 12940 | T: +62 21 2988 0888 www.raffles.com | Facebook: raffleshoteljakarta | Instagram: @raffleshoteljakarta | Twitter: @raffelshoteljkt


F O O DI E L I S T S

03

Will Meyrick Flies High

Chef Will Meyrick is never one to shun a challenge, his new menu at Hujan Locale in Ubud is set to achieve new heights in dining, literally.

by JED DOBLE photographs by DHITA BEECHEY AND HUJAN LOCALE

W

ill Meyrick is a chef like no other. With six successful restaurants under his belt – the award-winning fine dining flagship Sarong, flashy and chic MamaSan, Hujan Locale in Ubud, plus E&O in the business district of Jakarta, and two MamaSan outposts in Hong Kong and Kuala Lumpur. Not only that, he is set to open any day now, Tiger Palm, his ode to Malaysian food right in the heart of Seminyak. There is no stopping him. At Hujan Locale in Ubud, Will has just launched a new menu which zeroes in on the cuisine of his adoptive home, Bali and Indonesia. Set in the Island’s mystical epicenter, Hujan Locale concretizes Will’s efforts in going local, a concept close to his heart as they have been developing relationships with local farmers utilizing their produce in their restaurants over the past years. With Hujan, he honors these farmers and has created a restaurant that focuses on slow foods with ‘farm to table’ and ‘found and foraged’ cooking styles. The restaurant is set in a two story building with large framed windows, evoking a warm colonial home. Look out any of the windows and you the beauty of Ubud life pass before your eyes. The new menu contains many traditional Balinese dishes with a sprinkling of dishes from other parts of the country Will has visited. Prominently featured is Ayam Betutu, one of the most well-known festive dishes in Bali, chicken (or duck) is smoked in a lengthy 12 hour process in rice husks together with a spice paste composed of shallots, garlic, turmeric, chilies and ginger. Tum Bebek which is minced duck meat steamed with spices in banana leaves, it is served with nasi kuning or turmeric colored rice which is often used for ceremonies and Balinese lawar, mixed vegetables seasoned with bumbu ganep, which uses green chilies instead of red. Soto Bali, very similar to other sotos but the Balinese version is heavy on turmeric and lots of shredded chicken, Hujan’s version is served with a perfectly cooked soft boiled egg. Dishes from other parts of the country include Bu Sie Itik, which means rice and

22 | www.thefoodiemag.com

duck in Achenese. It is heavily influenced by Malay Indian cuisine, it is slow braised duck curry with pandan curry leaves, cinnamon star anise and coconut milk. Tengkleng Cincang from Yogyakarta, is a lamb curry with potatoes, tomatoes, cloves, cinnamon, turmeric and crispy shallots. Popular in Central Java, especially Jogja and Solo, this regional lamb curry has been influenced by Arab and Indian traders. When we were speaking to Will, he informed us that he has been busy collaborating with Garuda Indonesia and his dishes will soon be served on flights

in and out of Bali to Australia. His dishes will be served in Business Class and will come from the new Hujan Locale menu. For passengers flying into Bali, the dishes will serve to whet their appetites for the amazing cuisine the Island and country has even before landing. While those leaving Bali will be able to extend their enjoyment of the food one last time before heading back. Of course the dishes will be tweaked for flight, but soon, you will not just be able to eat Will’s dishes at his restaurants but on Garuda Indonesia flights. An exciting new development, if you ask me.


F O O DI E L I S T S

HUJAN LOCALE | Jalan Sri Wedari 5, Ubud, Bali | T: +62 813-3972-0306 www.hujanlocale.com | Instagram: @hujan _ locale

www.thefoodiemag.com | 23


F O O DI E L I S T S

04

Seminyak’s Only Pintxos Bar

From the same group which has given life to Meja Kitchen and Bali Single Malt Whiskies and Cocktails, comes a totally new culinary concept.

by JED DOBLE photographs by MIURA PINTXOS BAR & GRILL

“T

he Engineers” who have already displayed their epicurean passion and talent by launching Meja Kitchen and successfully introducing the first whisky bar in Bali Single Malt Whiskies and Cocktails, are taking a stab at another daring food and beverage outlet with Miura Pintxos Bar & Grill, a totally new culinary concept to Bali and probably to Indonesia. We are told that the name Miura comes from a famous bull breeder in Spain named Don Eduardo Miura, who is known for producing the most fierce fighting bulls. One rule matadors have is to never turn your back on a Miura (bull)! With that statement in mind, we were already pretty excited to see what this place had to offer. Miura Pintxos Bar & Grill serves food and drink popular in the Basque Country. The Basque Country, also 
known as Euskal Herria or Euskadi is an autonomous Spanish territory. It is located between in northern Spain and is very close to France, with the Pyrenees as a common ground. Being Basque is not Spanish nor French,
 they have an identity of their own, a unique culture,

24 | www.thefoodiemag.com

slightly influenced by its neighboring countries. Basque cuisine is an important part of Basque culture. The most popular dishes are seafood, fish and pintxos. While Spain is famous for tapas, in the Basque Country, pintxos are served. The word pintxos comes from the Spanish verb ‘pinchar’ which means to poke or to stab.
The pintxos tradition runs deep in the Basque Country that annual competitions are held 
for the best pintxos in the region. The winner would usually bring glory for the establishment that created them and it could be anything, including a hot dog inspired pintxos that won the 2015 competition. Similar to tapas, pintxos are generally served on a small slice of bread with a toothpick piercing through the middle, using the freshest ingredients as toppings. Commonly, fish and seafood are used, but also fresh water fish, the very popular salty cod and many more locally made product like cheeses, ham and other cold cuts are used as toppings. Of course, the best way to enjoy pintxos is with a drink, like a Zurrito -a small glass

of beer, W - sparkling white wine, cider or sangria. Miura Pintxos Bar & Grill uses the rich variety
 of seafood and other ingredients Indonesia has to offer, offering both traditional and modern interpretation of pintxos with an Indonesian twist. They also serve some exclusive cold cuts imported directly from Spain like the Jamon Iberico Bellota, Chorizo, Jamon Serrano and many more. In honor of the Basque love for barbecue, Miura introduces the revolutionary hybrid grill, Josper. The only one in Bali, Josper is an elegant combination of a grill and an oven in a single machine. What makes it special is that whatever is cooked in it - whether steaks, chicken, fish or vegetables - is that none of the natural moisture or flavor escapes. Burning topquality charcoal, 
the Josper is the hottest indoor barbecue available, which Miura used for their grilled dishes. So for an interesting and new dining experience, visit Miura Pintxos Bar & Grill in Seminyak, to have a taste of the Basque Country.


F O O DI E L I S T S

MIURA PINTXOS BAR & GRILL | Jalan Camplung Tanduk no. 99, Dhyana Pura, Seminyak, Bali | T: +62 361 3000 597 www.miurabali.com | Instagram: @miurabali

www.thefoodiemag.com | 25


F O O DI E L I S T S

06

Chris Salans continues to spice up Ubud by JED DOBLE photographs by DHITA BEECHEY AND SPICE BY CHRIS SALANS

Award-winning Bali chef Chris Salans opens Spice in the heart of Ubud

K

nown for marrying Western modern cooking techniques and presentation with the local ingredients and flavors of Indonesia, Chris Salans has opened Spice by Chris Salans, a lively, hip café, all-day dining concept on Jalan Raya Ubud. As we mentioned before, Ubud, known as Bali’s epicenter of culture and the arts is now the hottest new culinary destination. Spice by Chris Salans is a modern gastrobar with the perfect location, it serves well made food, which is extremely affordable in a relaxed and vibrant atmosphere. Spice takes inspiration from the hustle and bustle of traditional local markets, it’s large storefront windows bringing in natural light during the day and gives a front seat view of the happenings outside during night time. The interiors are warm with interesting suspended recycled wine and liquor bottles as light installations. It has also been carefully designed to accentuate the feeling of contemporary Bali with the interior walls adorned with a collage of antique chopping boards and vintage kitchen artifacts doubling as canvases for images of ingredients and spices. Even the ceiling is beautifully decorated with traditional Balinese pots and urns. The interactive open kitchen gives diners an up-close-and-personal feeling with the chef and his team, hard at work preparing every dish. We got a chance to quickly chat with chef de cuisine Abu Goh during our visit one Saturday and he was able to share with us some of his thought on this exciting new venue. I ask Chef Abu, what are your favorite spices to cook with. “Hands down, it has to be chili! Food just tastes so much better with a little heat,” he quickly says. Chef Abu has had many years of cooking experience, in Singapore where he is originally from, and on the Island. He had his cooking eureka moment at a very young age. He fondly remembers his Mum’s all natural painstakingly brewed chicken essence, “so full of love,” he reminisces. “For

26 | www.thefoodiemag.com

me, it’s in the smallest details that stands out. It definitely started from my Dad and rather than who inspired me, It’s more like a journey of linking all the discoveries I had. Inspiration comes from anything.”

 Being in such an exciting and vibrant town, full of beautiful surroundings, an interesting vibe and lots of people, inspires Chef Abu too. “Ubud itself is artful and serene, day trippers visit daily - filling up the streets. I find mental balance when I drive through the greens and lush fields. I’m surrounded by genuine and friendly people. All these influences my external creative impulse,” he reveals. The uniqueness of Spice lies in its focus on sustainable Balinese and Indonesian flavors and local fresh produce. The menu adapts depending on the ingredients that are available at the market and each dish is based on a highlighted local ingredient. As with the food menu, the funky beverage selection masterfully showcases fresh Indonesian

ingredients and flavors. Try the Kalamansi Milkshake after a hot day of sightseeing or try the Bourbon infused with Jackfruit or Kemangi and Cucumber Gin & Tonic. My personal highlights were the Crispy pork belly with turmeric dressing and dukkah spice, the Tuna tataki with sambal kecicang and tempeh crackers and the Slipper lobster with curry leaf butter. After having my fill, Chef Abu decided to send over a few more dishes: his freshly made dumplings and a lovely grilled barramundi with smoked eggplant, carrots and radishes. Just comes to show how the menu constantly changes, which to me, was a lovely treat. As a parting question, I ask Chef Abu, what should diners order from the menu: “Wow, that’s a loaded question! Just drop by to Spice and try everything off the menu!” I guess that’s a good thing when the chef tells you to order everything, it means everything on the menu is good! From what I tasted, they definitely were.


F O O DI E L I S T S

SPICE BY CHRIS SALANS | Jalan Raya Ubud No 23. Ubud, Bali | T: +62 361 4792420. www.spicebali.com | Facebook: Spice by Chris Salans | Instagram: @chris _ salans

www.thefoodiemag.com | 27


F O O DI E L I S T S

05

A New Modena Concept by KYLE GREGORIO

The new Modena Flagship Store presents a new Experience Center concept. The Modena Flagship Store Experience Center concept is established on an area of about 1,000 square meters. Modena’s range of products is presented in packaging that is very attractive and interactive.

T

he Modena Flagship Store Experience Center was built as an intelligent solution to an increase in the urban lifestyle shopping. The publics demand for comfort and satisfaction of shopping has also increased. This also triggered the availability of diverse information and recommendations that are now easily obtainable through various channels, such as via the internet. There is no doubt that this has made the consumer more careful before buying a variety of needs and to conduct research into the products desired first. “Modena wanted to create a shopping experience that is fun and inviting as well as for the consumers to be wise in choosing household devices that are used to support daily activities. Therefore a flagship store with an interactive and exciting concept provides an enjoyable experience that starts upon entering the showroom until the final purchase decision, “said Robert Widjaja, Vice President of Customer Management Division Modena Indonesia. Modena’s draft Flagship Store has been made to be attractive and serve a pleasant atmosphere in exploring Modena’s product line. Designed with the concept of the interior featuring shades of beauty and comfort, inside the store, there are spaces that are inspired from the living room, family room, dining room, laundry area, library to the kitchen. The entire area, with a series of Modena products, is arranged beautifully and blends with the overall look of the room. Not just

28 | www.thefoodiemag.com

for decoration, but a complete working product lineup can also be tested. This is what makes the Modena Flagship Store a manifestation of the future. “A different style of shopping for appliances from where consumers can only use the product after purchase. With the facilities available in the Modena Flagship Store, consumers may experience the product before deciding to make a purchase. Thus they can be satisfied and confident in the products they have chosen,” explains Robert. The facilities and space contained in the Modena Flagship Store Experience Center can also be used for various activities, mainly related to cooking. This therefore opens an opportunity for individuals, groups and institutions that want to do activities or events, as well as explore a range of products of cooking which is the main strength of Modena. Along with the launch of the Modena Flagship Store Experience Center, on the same occasion, they also introduced the Modena Professional that consists of a series of professional appliances for the needs of various industries, especially hotels, restaurants and cafes (HORECA). “Modena Professional is presented in the midst of the booming culinary business in Indonesia. Basic appliances needed in a professional kitchen can be found in the Modena Professional lineup, and can also be adapted to the needs of small-scale culinary businesses to medium and large, “Robert added.

MODENA | Jalan Senopati No. 70, Jakarta | T: +62 21 725 5637 www.modena.co.id | Facebook: ModenaIndonesia | Twitter: @MODENAindonesia


F O O DI E L I S T S

www.thefoodiemag.com | 29


F O O DI E L I S T S

07

TWG Christmas and New Year 2016 Teas by KYLE GREGORIO

TWG Tea, the finest luxury tea brand in the world, presents their exclusive Christmas and New Year collection that offers tea that will surely make your holidays merrier.

E

nd the year 2015 and welcome the year 2016 with TWG’s special tea collection that fits the holidays just right.

TWG TEA CHRISTMAS Handcrafted and only using the finest quality ingredients, the new Christmas Jewel Tea is a delightful wonder to warm your cold winter’s night, encased in an artfully designed locket as an invitation to a world of enchantments. A true testament of TWG Tea’s expertise, this precious creation sets the stage for a series of fascinating surprises such as the limited edition Christmas Jewel Tea infused macaron showcasing a spiced mandarin orange and orange marmalade filling, perfect to share with friends and family during the festive season. And as every jewel requires the perfect setting, the limited edition macaron is available in Christmas Jewel gold-embossed gift boxes of 6, 12 or 24 macarons. For the ultimate bespoke gift, create your own TWG Tea hamper by choosing

30 | www.thefoodiemag.com

from their collection of over 800 loose teas from 45 tea-producing regions around the world, gorgeous accessories and packed tins of tea, in addition to tea jellies, chocolates, sugars, macarons and shortbreads. The perfect Christmas selection includes the special holiday red tea, Red Christmas Tea with 15 luxurious hand sewn 100% cotton teabags in matte red gift box, highlighted with burnished gold imagery of snowy sleigh rides. Also in the Christmas collection, TWG Tea invites you on an extraordinary voyage around the world with another delightful Christmas wonder this season of giving with The Christmas Around the World Tea Set, featuring five handcrafted whole leaf tea blends, luxuriously packaged in bespoke hand-painted tea tins and chic matching sleeves. Take a trip with the World Voyage Christmas Tea Set and add joy to the holidays, featuring an elegant box and sleeve enclosing six TWG Tea mini tea tins containing 50g of celebratory collection of teas.

TWG Tea Christmas collection will be available at all TWG Tea locations in Jakarta starting from 5th November 2015. TWG TEA NEW YEAR 2016 As night falls in the hours leading up to the New Year’s countdown, TWG Tea conjures the Midnight Hour Haute Couture Tea to welcome a beginning, igniting passion and anticipation as the clock chimes midnight. A magical infusion of decaffeinated black tea encircled by a constellation of fragrant tropical fruits, the limited edition TWG Tea blend will unfurl in a display of fireworks on the palate. Entering 2016, be enchanted at all TWG Tea Boutiques in Jakarta as they transform and shower all their attention onto Midnight Hour Haute Couture Tea on 10th December to guide us into the New Year’s celebrations. TWG Tea Midnight Hour Haute Couture Tea containing 100g of loose tea will be available in all TWG Tea Boutiques in Jakarta exclusively from 10th December 2015 to 11 January 2016.

TWG TEA SALON & BOUTIQUE | Pacific Place, Level 1, SCBD, Jalan Jend. Sudirman Kav 52-53, Jakarta | T: +62 21 5797 3272


Café One 25 December

Christmas Brunch at Cafe One Rp 285.000++/pax

Christmas Set Menu Dinner at Riva Grill Bar & Terrace Rp 550.000++/pax or Rp 500.000++/pax

for early bird until 20th Dec.2015 & ‘Club Riva’ Members.

Room for Christmas Holiday Rp 900.000net/night

*Valid from 19th – 30th December 2015

31 December

Spectacular Int’l Dinner Buffet Rp 350.000++/pax NYE Room Package Rp 1.500.000++/night

(inc. NYE Dinner Buffet & Breakfast at Cafe One for 2 persons)

Riva Grill Bar & Terrace Glamorous Dinner Set Menu Rp 550.000++/pax or Rp 500.000++/pax

for early bird until 27th Dec.2015 & ‘Club Riva’ Members.

New Years Eve Room Rp 1.000.000++/night

New Year count down at Riva By The Pool to welcome 2016!

THE PARK LANE JAKARTA | Jalan Casablanca Kav. 18, Jakarta 12870 Telp. 62 21 828 2000 | E-mail: reservation@parklanejakarta.com www.parklanejakarta.com ParkLaneJKT The Park Lane Jakarta @ParkLaneJKT


F O O DI E L I S T S

08

A Penfolds Lunch by KYLE GREGORIO

Australian Ambassador to Indonesia Paul Grigson hosted a Penfolds Media Lunch.

H

eld at his official residence, visiting Penfolds Winemaking Ambassador for Asia, Patrick Dowling, took the invited media through the history of the Penfolds brand. Patrick had recently returned from China where Penfolds celebrated the 2015 vintage release of The Penfolds Collection, a family of fine wines, led by the flagship 2011 Grange, at a spectacular star-studded gala event held in Shanghai. This was a milestone event as it was the first time in the history of Penfolds that the launch of the new release took place in Asia. The highly anticipated annual release was soon followed with praise for the Collection from leading wine critics around the world. In Jakarta, media guests were treated to an Australian-style menu designed by the Ambassador’s wife and prepared by the Ambassador’s personal chef. Patrick paired the menu with a selection of fine Penfolds wines and guests were also treated to a glass of the Penfolds Grandfather Tawny to end the meal. THE PENFOLDS COLLECTION 2015 The Penfolds Collection is a family of fine wines, each with a distinct character, quality and provenance. A testament to Penfolds enduring ‘House Style’ and winemaking philosophy. At the heart of that philosophy is balance, observing the long held belief that while Penfolds wines should promise to gradually develop with careful cellaring, they must also be capable of satisfying even the most discerning of palates from the day of their release. Penfolds has been producing an impressive array of wines since 1844 and indisputably led the development of Australian fine wine into the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of standout wines, both white and red, have been released under the Penfolds masthead. During the lunch Patrick presented Ambassador Grigson with a bottle of the award winning, Penfolds Magill Estate Shiraz 2008.

32 | www.thefoodiemag.com

PENFOLDS | www.penfolds.com | Twitter & Instagram : @Penfolds


F O O DI E L I S T S

www.thefoodiemag.com | 33


F O O DI E L I S T S

09

Pantry Magic Turns 7

Since their humble beginnings 7 years ago, Pantry Magic continues to provide quality cooking tools, utensils and more.

by KYLE GREGORIO

D

ubbed as a magical journey from their humble beginnings, proprietor, Rianto Hidajat, is happy to share that Pantry Magic doesn’t only provide quality cooking tools and utensils but has now grown into a hub for food enthusiasts, chefs and culinary experts to share their knowledge, secret recipes or even to just share good conversations over food. In their 7 years of existence, one recurring theme in their service has been the promotion of Indonesian culinary and local talents. They are exceptionally proud

34 | www.thefoodiemag.com

of their Indonesian Cooking Heritage Series that bring everyday home cook talents to share their authentic Indonesian culinary recipes with them. In continuance to that spirit, this years anniversary celebration event highlight included authentic Maluku cuisines presented by Supercook Bara Pattiradjawane and home brewed Jamu presented by Suwe Ora Jamu. Some of their favorite local snacks including the popular Ketan Jambal Mertua by Ketan Pasar as well as Nasi Daun Jeruk were also available for sampling from the mini food stalls parked around the store.

Pantry Magic is the destination for cooking and baking enthusiasts in Indonesia. Our integrated concept of a complete range of cooking tools, cookbooks, expert advice, and events such as cooking classes, allow Pantry Magic stores in Jakarta and Bali to offer a truly one-stop solution for any keen cook or foodie in Indonesia. At Pantry Magic, you can find products that are bot available anywhere else, sold in a warm and pleasant culinary environment with the best customer service and well-informed advice – a unique combination not available at any other retail store in Indonesia.

PANTRY MAGIC | Jalan Kemang Raya 14B, Jakarta | T: +62 21 718 2573 www.pantry-magic.com| Facebook: Pantry-Magic-Jakarta | Twitter: @PantryMagicIndo


09

Redefining The Ultimate Event Experience by RAFAEL REYES photographs by GRAND HYATT JAKARTA AND RIAN FARISA

Grand Hyatt Jakarta re-launches ONFIVE as The Residence ONFIVE, a new venue expected to heat up the city’s event experience.

I

n keeping up with the ever-changing business trends of the city, Grand Hyatt Jakarta has undertaken a complete renovation of their popular event space. The Residence ONFIVE is perfectly equipped to meet the highest standards of hospitality. Located on the hotel’s level five and overlooking its lagoon-shaped swimming pool and Balinese gardens, this residentialstyle multi-function even facility now features four modern meeting rooms with natural daylight, a communal area with a show kitchen where coffee breaks and meals are freshly prepared, a living room, two multi-purpose cabanas and four terraces with panoramic views of Jakarta, especially at sunset. The Residence ONFIVE provides over 1,000 sqm of flexible event space and can

host up to 800 guests for cocktails, while each meeting room can accommodate up to 30 guests classroom-style. The cabanas are perfect for more intimate events such as private family gatherings. One of the unique features of The Residence ONFIVE are the elevated terraces. These provide creative outdoor spaces with endless possibilities, from lavish cocktail parties, wedding receptions or a casual morning meeting. It is a perfect creative alternative to a traditional meeting space. “The new look of The Residence ONFIVE is impressive and its elevated terraces will provide a wonderful backdrop for meetings and celebrations for all occasions,” said Peter Stettler, General Manager of Grand Hyatt Jakarta and Area Vice President for Indonesia.

GRAND HYATT JAKARTA | Jalan M. H. Thamrin Kav. 28-30, Jakarta | T: +62 21 29921234 www.jakarta.grand.hyatt.com


C O V E R F E AT U R E

A Happy Union by JED DOBLE photographs by DENNIE RAMON

The husband and wife team of Chef Adhika Maxi and Pastry Chef Karen Carlotta are the culinary creative force behind UNION Jakarta. They recently welcomed us into their home to meet the family.

C

hristmas is a busy time for chefs Adhika Maxi and Karen Carlotta. “Last year, I was looking after the Christmas turkey at UNION,” Max recalls. But once they got home, they also prepared food for the family. “There will definitely be turkey and prime rib. We brined the turkey then roasted it. We prepared lots of sides, like roasted potatoes, rice, mushrooms and creamed corn, together with KC’s au jus, which she spikes up with habanero chilies.” A veritable feast for the family. Max and KC are building their own home in Pluit, just a few meters from Max’s parent’s house. ‘I want my sons to be able to spend time with their grandparents and their great grand mother,” the young father of three boys admits. He may not have known it, but with that statement, he instantly revealed that family is a very important part of his value system. We eventually decided to take photos at his parent’s house, once there, we are quickly introduced to his Mom and Grandmother. “I started my love for food by eating my grandma’s bakpao and bacang,” Max says proudly. The couple have been instrumental in the success of UNION, Max forging the way in the hot kitchen, while KC reigning over the pastry kitchen. They also run AMKC Private Dining, which they have established since 2009, which caters to the city’s top-tier entrepreneurs, celebrities, socialites and passionate food lovers. In time for the festive season, KC has launched two new creations to add to her roster of well-loved cakes at UNION. The Red Velvet Cheesecake is a hybrid of her extremely popular Red Velvet cake and her take on the old school cheese sponge cake. Sprinkled with parmesan crumb, caramelized peanuts and layers of cream cheese, it is the perfect combination of both savory and sweet. With its light, feathery texture and rich flavor, the cake is set to be a new crowd drawer at UNION. “I wanted to make a lighter version of the Red Velvet, so I paired it with the cheese sponge. I love how this cake is both savory and sweet,” KC

shares. The second cake is her Maple Cake which is composed of maple sponge, maple mousseline, maple pastry cream, maple butter cream with maple-caramelized kenari (Java almonds). “This cake is for those who love maple! I’ve put a tiny bit of salt when we caramelized the kenari to make the nutty flavor come out,” KC adds. KC is probably one of the most successful and prolific pastry chefs in the country. She started baking from an early age. She initially obtained an economics degree then worked at a bank. She then decided to turn her hobby into a career, so she moved to Singapore. She then charged on and received her diploma in pastry and baking from SHATEC and gained experience at Swissôtel The Stamford under mentor pastry chef Gael Etrillard and at The Chocolate Factory - Laurent Bernard Chocolatier. Karen later became executive pastry chef for Singapore’s famous One Rochester and One Twenty Six. On the savory side, Max is going the traditional route this Christmas at UNION. They will have carvings of turkey and prime rib, served with pumpkin puree, brandyglazed stuffing and jus. Something surely not to be missed. Max began working in professional kitchens as a dishwasher and a food-runner at the age of 15. After finishing his business degree from Curtin University in Australia, he decided on a culinary career to pursue his passion for food. Max attended the French Culinary Institute in New York in 2007 and started working at Restaurant Asiate at the Mandarin Oriental, under Chef Nori Sugie, there he learned modern Japanese cuisine prepared using classical French techniques. He then moved to Gordon Ramsay’s Maze, which serves eclectic American cuisine under Chef Andy Cook. After that, Max was promoted to chef de partie at the Two Michelin Star Restaurant Gordon Ramsay at the London Hotel, New York, working under the guidance of Chef Josh Emmett for the next two years. In 2009, he also fulfilled his curiosity for street food culture when he

UNION | Plaza Senayan Courtyard, Ground Floor, Jalan Asia Afrika, Senayan, Jakarta | T: +62 21 57905861 www.unionjkt.com | Instagram: @unionjkt @adhikaMax @karencarlotta

completed various stages at Izakayas and ramen houses in Tokyo and Osaka. With both having stellar culinary experiences, it was easy for them to partner together both in the kitchen and out. But both Max and KC tell me that since they got married and started having kids, they have both mellowed down, personality-wise and in the kitchen. “It seems like everything was well-planned from above,” Max says reflectively. “We have become more mature and have become more comfortable with our cooking as well,” he continues. “I think in the beginning, my food was very contrived and I wanted to show off with fancy plating. But now I can say, my food has become simpler. It’s shifted to stuff we ourselves like to eat. Even my cakes are more homey.” KC pipes in. “We now concentrate more on flavors and ingredients. Everything is now simplified. Having kids and a family has grounded us,” Max concludes for himself and KC. Talking about the boys, Max and KC proudly proclaim that the boys eat well and are starting to develop their palates. Something they definitely get from their parents. The couple confess to me that they both love to travel and search for the best restaurants when they are abroad. “Our favorite is still Narisawa in Tokyo. The flavors and the presentation are both amazing. Another favorite is Restaurante DiverXO by Chef David Muñoz in Madrid, Spain,” Max excitedly reveals. “My new favorite is LiLi at The Peninsula Paris. They have great Cantonese food, their Wok-fried beef tenderloin with black pepper sauce is probably the best I have ever tasted,” KC joins in. It is clear that this chef-couple is brimming with passion for food. And obvious that their love for their family and each other is paramount to any success they may achieve in their food businesses. My little peek into the lives of Max and KC only excites me more, with this kind of dynamic at home, I look forward to what more they can offer from their kitchens.

www.thefoodiemag.com | 37


C O V E R F E AT U R E

38 | www.thefoodiemag.com


C O V E R F E AT U R E

www.thefoodiemag.com | 39


C O V E R F E AT U R E

40 | www.thefoodiemag.com


C O V E R F E AT U R E

www.thefoodiemag.com | 41


Delectably Daniel by JED DOBLE photographs by DENNIE RAMON AND HIMAWAN SUTANTO

Newly appointed executive chef Daniel Patterson of the Raffles Jakarta shares with us not only his delectable dishes, but his dynamic personality as well.


C O V E R F E AT U R E

C

hef Daniel Patterson has been in Jakarta barely a month but he has already racked up a number of high-profile dining events at his new home, the Raffles Jakarta. With over twenty years of experience in five-star hotels and Michelin starred restaurants, it is no surprise that he has quickly settled into this new role. Born in Newmarket, in the English county of Suffolk, Daniel was destined for a life in the kitchen. His earliest food memories were of Sunday lunches at home which were always a big affair. He came from a large family, and they would always have a big Sunday roast which was cooked by his mother. “That’s where my love for food started,” Daniel recalls. From a very young age, he says, he had always wanted to be a chef, even before the days of TV and celebrity chefs. “because food has always been my love and passion,” Chef Daniel declares. His first opportunity to cook was presented to him by a school teacher who knew the chef of the number one restaurant in their area. “They trailed me out, and I stayed with him for four years.” Chef Daniel says that his family has always been a great support in his career. But he really considers Chef Allen Keith, his first chef who was from Scotland, to be one of the biggest inspirations of his career. He learned a lot from Chef Keith. “He told me that as a chef, you can achieve anything you set your mind to, because everything is around you. It is just a matter of creativity and thinking out of the box, fueled by drive and inspiration,” Another thing that he learned from Chef Keith is to value every meal that you cook. “When I entered the food industry, I always remember Chef Keith pushing me to live every service like

44 | www.thefoodiemag.com

you were cooking for your family.” This is a concept he lives by to this day, and even shares with the team around him, where ever he is. He later on finished his degree from the University of Westminster and started to explore the world of food. Daniel trained at the three Michelin starred La Maison Troisgros in Roanne, France under Chef Michel Troisgros. Then Daniel took on another challenge, this time moving to Buenos Aires, Argentina to cook at Cabaña Las Lilas Restauant, which serves the best Argentine meats and was named by the New York Times as one of the ten best restaurants in the world. From classical French cooking and learning about Argentine grills, Daniel crossed the Atlantic and trained at Aureole Restaurant in New York, under Chef Charlie Palmer. Here he learned about progressive American cuisine, with its bold flavors and unexpected combinations, while still using classical French techniques. Armed with knowledge and experience, Daniel took on his first executive chef role at the Biras Creek Hotel in Virgin Gorda in the British Virgin Islands, where he stayed for four years. Then he moved to Jaipur, India and worked at the Rajvilas Hotel and Spa. He then joined the Hyatt Hotels Corporation, holding executive chef positions at the Park Hyatt Goa, Grand Hyatt Taipei, Park Hyatt Beijing and Hyatt Regency Manila. Daniel then joined the Shangri-La Hotels and Resorts, holding the executive chef roles in Shangri-La Fujian Resort and Spa and Shangri-La’s Tanjung Aru Resort and Spa in Kota Kinabalu. Daniel’s last post before Jakarta was at the Banyan Tree Bangkok. Daniel has now spent most of his career living and working in Asia, so I ask how this

has affected his cooking style. “Living in Asia has offered me the opportunity to be bolder in my use of flavors and spices. I’ve reduced the use of creams and butter, which were in the past, the foundation of my classical French cooking techniques. This has made the food I prepare now lighter without loosing depth of flavors,” Chef Daniel reveals. “Spices have been the bedrock of my food since my time living and working in India. I find in Southeast Asia, the food tends to be lighter but with intense flavors that blend Indian and Chinese influences while using local ingredients to give it a local signature. Spices and root crops give me the greatest pleasure to explore my repertoire.” So I guess coming to Indonesia will help expand Chef Daniel’s list of dishes. He tells me that he is excited to sample as much of Indonesian cuisine as he can. And since Christmas is fast approaching, I ask about how he spends the holidays. “The holiday season is always very busy for myself as a chef and this is true for almost everyone who is working in F&B industry. However, as our tradition every year on the eve of Christmas my wife prepares a traditional Christmas family dinner that we share together, regardless of the time I arrive home. And together we wish our families in the UK and the Philippines a joyful Christmas. We are very fortunate to be able to sample Chef Daniel’s food at our Boldprints Publishing Gala Night this month. He let’s us in on what to expect. “Food at our December party will offer our guest a little insight into the changing times. I will show a little bit of my roots of cooking in France, with a twist of the new and a blend of classic dishes from Christmas traditions of family dinners.” Something we are all looking forward to.


C O V E R F E AT U R E

RAFFLES JAKARTA | Ciputra World 1, Jalan Prof. Dr. Satrio Kav. 3-5, Jakarta, 12940 | T: +62 21 2988 0888 www.raffles.com | Facebook: raffleshoteljakarta | Instagram: @raffleshoteljakarta | Twitter: @raffelshoteljkt

www.thefoodiemag.com | 45


F O O DI E L I S T S

46 | www.thefoodiemag.com


F O O DI E L I S T S

“When I entered the food industry, I always remember Chef Keith pushing me to live every service like you were cooking for your family.�

www.thefoodiemag.com | 47


C O V E R F E AT U R E

Mathias and his Christmas Treats by JED DOBLE photographs by HIMAWAN SUTANTO AND DENNIE RAMON

Executive Pastry Chef Mathias Dusend of the Shangri-La Jakarta draws on so many memories of Christmas to prepare a scrumptious spread of treats this festive season.

F

or Chef Mathias Dusend, Christmas is a busy time of the year. This year most especially. Chef Mathias is in the middle of a huge frenzy as the hotel prepares to break the Guinness World Record for the longest Christmas Fruitcake with a 555-metre version. Funds raised from the sales of this delectable creation will be donated to Yayasan Kasih Anak Kanker Indonesia (YKAKI) / Indonesian Care for Cancer Kids Foundation. The rest of the cake will be donated to a list of charitable partners and served at the hotel’s restaurants as a part of the Festive Season offerings. Chef Mathias tells us of all the inspiration he draws from to prepare some of the most delicious treats for the Christmas celebrations. “Europe has four seasons. And when I was young, the communication was very different from what it is now, there was no TV or the internet. So from October onwards, when it would get dark early, we couldn’t play outside. So there was less sports or games during the late autumn months leading into winter. As the weather changed, I would start to look forward to Christmas, it would get colder and we would just be at home, enjoying the fireplace,” the German chef recalls. He then continues: “so to make the long evenings a little bit interesting for the kids, parents or grandparents would keep the kids busy by teaching them to bake Christmas cookies.” And this is how it all started for him. He reminisces: “during the late autumn months, the sky would be a fiery red, and when kids would ask their grandparents why it looked this way, they would answer that in heaven,

48 | www. thefoodiemag.com

angels were also starting to bake the Christmas goodies.” So this more so instilled his love for baking and cooking. Mathias tells me that traditionally, in Europe, it is the cookies, the stollen or the Lebkuchen that are most expected during the Christmas months. These are his favorites he says. “And because we were part of the production of these things growing up, it meant so much more to me, and when I ate them, it made it more memorable,” he explains. “I like everything with Lebkuchen!” Mathias declares. Lebkuchen is a traditional German baked Christmas treat which resembles gingerbread. “I like the spices, the cinnamon and anise flavors. In Europe, we are very particular about these things during Christmas, similar to how you are particular about the cakes and pastries you serve during Idul Fitri,” Mathias compares. “Also during Christmas, we feel extra special when the family gathers together, you feel the warmth and the joy of a loving and protective family. We also looked forward to collecting the Christmas presents from our parents and other relatives. Growing up, it was very different. Unlike now that you would go to a mall to buy presents, back then, our parents would ask us for a Christmas wish list, a list of things we would want to receive. It was everything that under normal circumstances you wouldn’t get. But since it was Christmas, we would be able to ask these from our parents.” Working in the hotel business and in my own pastry shop, Mathias admits that there was not much time as an adult to spend time with my family during the festive

season. He left Germany in 1980 to start working in hotels in Asia. He continued to do so for 20 years until in 2000, he went back to Germany to open his own pastry shop. “During Christmas, most of the time we are working, this is the busiest time for us, when others are celebrating, we are hard at work.” In 2014, he left Germany to come and work at the Shangri-La Jakarta. “ But now that I am back in Asia, and my family is in Europe, I don’t get to celebrate much. I can concentrate on the job,” he reveals. In the past, when he was in Germany, his shop would be closed for three weeks, from the afternoon of December 24th. So once that day came, he was sure that the Christmas business season was over, and that they could start to relax and enjoy the season. “And traditionally, when the store was closed, it all shifted to the family. It was time for reunions and gatherings. When normally we were too busy to meet each other or had not much time, during the Christmas holidays, it was time to meet up and renew ties. It was a celebration of peace and freedom.” So I eventually ask what is in store for the guest of Shangri-La Jakarta. “So obviously, after having a whole year to think about it, I managed to bring in some particular spices and ingredients that are usually used for gingerbread, for stollen, and for many other Christmas treats. This year we will have a large variety of homemade Christmas cookies, which are very different from past years. We also have the usual stollen, gingerbread, speculus, chocolate.” Looks like Chef Mathias’ plate is full this year.

SHANGRI-LA HOTEL, JAKARTA | Kota BNI, Jalan Jend. Sudirman Kav. 1, Jakarta | T: +62 21 29229923 www.shangri-la.com/jakarta | Twitter and Instagram: @ShangrilaJKT


C O V E R F E AT U R E

www.thefoodiemag.com | 49


C O V E R F E AT U R E

“So to make the long evenings a little bit interesting for the kids, parents or grandparents would keep the kids busy by teaching them to bake Christmas cookies.�

50 | www. thefoodiemag.com


C O V E R F E AT U R E

“I like everything with Lebkuchen! I like the spices, the cinnamon and anise flavors.� www.thefoodiemag.com | 51


C O V E R F E AT U R E

SWEET HOLIDAY TREATS by RIN FARISA photographs by DENNIE RAMON venue PANTRY MAGIC

As a continuation of the successful Cream of Europe event last September with Chefs Gerald Maridet and Putri Miranti, The Foodie Magazine decided to tag along with the latter to share her recipes for this holiday season.

O

ur pastry prodigy, Putri Miranti, is always on the move to bring her infatuation with sweet treats and pastry into light. Currently, the graduate of SHATEC tourism school of Singapore is not only busy with her classes and private dining projects but also with her own Youtube channel namely Dessert Castle with Kokiku. Her infatuation was apparent and it was all due to her mother’s influences in the past. “Kabita or the Sundanese word for ‘craving’ is my mother’s private catering business for many years back in Bandung. Once in a while I would help her in running the business since it was only me in the family who continues her love for cooking”, says Putri. While Kabita itself is an all-round catering service, the reason why Putri decided to enter the pastry world was because of this particular habit of her mother. “My mom always prepares this afternoon tea time with the whole family with sweet treats and cakes. I think that’s why I fell in love with pastry”, she happily admits. That, her academic background, and the three years spell traversing the corners of Indonesia as a travel host with Metro TV finally rounded up her full interest to enter the pastry world. “But somewhere in-between, I took an advice from William Wongso who said to me that Indonesian chefs should use local ingredients more and be creative about it. He questions why Indonesians tend to promote international cuisines while a notable foreigner like Chef Will Meyrick would do the opposite”, explains Putri. With the holiday season coming real soon, it was pretty obvious that her finesse would contribute a lot of color to our Christmas and Family issue to end this year. That’s why we asked Putri to recreate her Indonesian-influenced black glutinous rice cake as one of the recipes. The other one would be the beautifully made crispy waffles with berries and maple syrup. Enjoy the recipes and we wish you a very happy holiday!

52 | www. thefoodiemag.com

PUTRI MIRANTI | Instagram: @putrimirantiindra | Youtube: Dessert Castle at Kokiku TV & Putri Miranti


C O V E R F E AT U R E

www.thefoodiemag.com | 53


C O V E R F E AT U R E

BLACK GLUTINOUS RICE CAKE (KUE KETAN HITAM) Serves: 10

INGREDIENTS:

5 pcs Eggs 100 gr Caster sugar 100 gr Black glutinous rice flour 20 gr Flour 20 gr Corn flour 20 gr Milk powder 1 tsp Baking powder 1/4 tsp Salt 100 gr Vegetable oil 100 ml Coconut milk 300 ml Cream of Europe 1 tbs Icing sugar 1 tsp Vanilla essence 2 tbs Apricot jam Seasonal fruits of your choice Mint Leaves, for garnish

54 | www. thefoodiemag.com

STEPS:

• Beat the eggs, mix with the caster sugar until fluffy and pale. • In separate bowl mix glutinous rice flour, flour, corn flour, milk powder, baking powder and salt. • Fold in flour mixture into egg mixture slowly. • Fold in oil and coconut milk. • Steam or bake 180C for 30 to 45 minutes as mini cupcakes. • Whip the cream with vanilla and icing sugar. • Decorate cake in layers with the whip cream. Top with fruits and glaze with apricot jam. Serve.


C O V E R F E AT U R E

CRISPY BELGIAN WAFFLES WITH BERRIES AND MAPLE SYRUP Serves: 10

INGREDIENTS:

180 ml Sparkling water 200 ml Milk (warm) 3 gr Yeast 1 tsp Vanilla beans 2 pcs Eggs (separate yolk and whites) 30 gr Sugar 1/2 tsp Salt (for the meringue) 270 gr Flour 90 gr Melted butter

STEPS:

• Mix warm milk, yeast and vanilla. Set aside. • Mix flour, sugar, egg yolk and milk in a mixer. • Add in sparkling water and mix well. • In separate bowl, beat egg whites and salt until stiff peaks. • Slowly fold in meringue into the mixture, do not over mix . • Lastly, add in the melted butter and mix together well. • Rest for 1 hour. • Preheat waffle iron and cook the batter until golden brown. • Top with berries and maple syrup. Serve.

www.thefoodiemag.com | 55


For The Love of Chocolate by JED DOBLE photographs by DENNIE RAMON

Buoyed by their love for chocolate, brother and sister team, Irvan Helmi and Tissa Aunilla have shaped Pipiltin Cocoa into a successful chocolate brand.


C O V E R F E AT U R E

I

rvan starts the conversation: “It was actually Tissa who came across the name during her research. Pipiltin was the ruling class during the Aztec Empire. Members of this class held top government and military positions, and they also ran the Aztec priesthood. And during this period, cacao and chocolate had a large part in ceremonies when paying tribute to the Aztec gods.” During the time of the Aztecs, cacao had a religious significance. The Aztecs created a religious ceremonial drink by roasting cocoa beans, adding a foaming agent, and putting in toasted corn and water. Vanilla and chili were also sometimes used as ingredients in the drinks. For the Aztecs, cocoa was believed to be of divine origin: the cocoa tree was a bridge between earth and heaven. Cocoa beans were given to at coming of age ceremonies. During marriage ceremonies, the couple drank a symbolic cup of chocolate and exchanged cocoa beans. Aztecs believed that drinking chocolate gave them some of wisdom of the gods. I believe that it is this love and respect for cacao that underlies how Irvan and Tissa have shaped their Pipiltin Cacao business. They tell me that they researched for over three years before they opened the business. “I love to bake and it was always my passion, I even think that it has been my dream to be in the F&B business since high school. But back then, I followed our father’s advise and became a lawyer,” Tissa shares. “While I was still working as a laywer, every weekend I would continue to bake and make pralines.” As she continued with this, she discovered that most of the famous French brands of chocolate got their cocoa beans from Indonesia. This is when they learned that Indonesia is actually the third largest producer of cocoa beans in the world. Irvan pipes in: “When Tissa mentioned this to me, I told her that when I travel in search for coffee, I would come across

58 | www. thefoodiemag.com

some cocoa plantations too.” Irvan is also the owner and founder of Anomali Coffee, which is one of the country’s most coffee purveyors. (Read about our article on Irvan and Anomali in our November 2015 issue). “As we continued our research, we eventually converted our living room into a chocolate room,” Tissa reveals. “We put in a marble table and started to experiment with different types of chocolate. We would try to temper one kind of chocolate and differentiate it with another type of chocolate.” But together with their excitements about chocolate and their continued research, they learned that there were many setbacks as well. For one, the demand for finished chocolate products in Indonesia was very low. Even if Indonesia is the third largest producer of cocoa beans in the world, there is no chocolate eating culture in the country. “This was a factor that made us hesitate to start the business, but we thought that we should be the one to create the demand for chocolate locally. If we waited for the demand to rise, then it would take a long time. We had to act,” Tissa says with a glimmer in her eye. Together, they created a business plan and started to do further research on the types of machines and equipment that would be suitable for their needs. Pipiltin Cocoa opened its first site on Jalan Barito in 2013 to rave reviews. Spread over two floors, the space housed their chocolate production facilities and a café. Their production facility with its machines and constantly flowing chocolate proved interesting for many, but the crowd drawer was of course their beautiful and delicious chocolate creations. They also created plated desserts which were a hit. In mid2014 they opened their second site on Jalan Senopati which was again welcomed with much fanfare. And last month, their third outlet opened in Sarinah on Jalan Thamrin. With three outlets in just two years, Irvan and Tissa are already starting an

expansion program. “We are not expanding in the form of new retail outlets, but we want to focus more on producing efficiently, the best quality local Indonesian chocolate and make it more accessible to the market. We don’t want to be a luxury product, but we want it to be a daily use product,” Irvan shares. During my visit to their Senopati café, the products which caught my eye were their beautifully wrapped single origin chocolate bars. Irvan tells me that this all started with their visit to the Indonesian Coffee and Cacao Research Institute in Jember in East Java. They helped open their eyes to the wide variety of cacao available in Indonesia. “We learned about the varieties of cacao trees, we learned about the single origins which give you a particular taste and personality, as long as they are fermented and the quality specifications of the beans are maintained,” Irvan discloses. “If these standards are maintained, you will see the vividly different flavor personalities of the chocolate, from Tabanan, Bali, Aceh, East Java, Flores and Papua.” They have four single origin chocolate bars available. The Bali bar has a fruity acidic taste, with a honey after taste. The Aceh bar has a nutty flavor, with hints of spice: cinnamon, barley and tobacco. The Flores chocolate bar has a hint of coffee flavor with an orange and clove after taste. While the Glenmore, Banyuwangi, East Java bar has flavors of raisin or a dark berry with some hints of lemon. As a chocolate lover, I find this all very interesting and it helps consumers appreciate the personalities of the chocolates based on the regions the cocoa beans are grown in. Irvan and Tissa still have their hands full trying to help boost demand for local chocolate but with such interesting and amazing products, they sure are making a mark for themselves and their Pipiltin brand. Go try them out, you will definitely be impressed.

PIPILTIN COCOA | Jalan Senopati no. 27 Kebayoran Baru, Jakarta | T: +62 21-36446914 www.pipiltincocoa.com | Instagram & Twitter: @pipiltincocoa | Facebook: Pipiltin Cocoa


C O V E R F E AT U R E

59 | www.thefoodiemag.com


C O V E R F E AT U R E

60 | www. thefoodiemag.com


C O V E R F E AT U R E

62 | www. thefoodiemag.com


C O V E R F E AT U R E

Keeping It In The Family by JED DOBLE photographs by DENNIE RAMON

BlackGarlic founder, Olivia Wongso proves to us the age-old adage that the apple doesn’t fall too far from the tree.

I

t is easy to say that food is in Olivia Wongso’s blood. Not only is she the daughter of well-known culinary expert, William Wongso, growing up her parents also owned food businesses. Growing up, Olivia says that her parents instilled in her the idea that: “food was more than a necessity, it is part of our lifestyle.” With this in mind, I guess intuitively, she learned to like food. “I started off liking baking more than cooking,” Olivia recalls. “I remember when I was growing up, my dad would always encourage us to make the things that we liked. When I was 10 years old, I really liked to eat chocolate mousse as one of my favorite desserts growing up, so my dad encouraged me to try to make it myself. I ended up making it so many times until he approved the taste!” Her dad has obviously played a large role in inspiring her in her cooking, I ask what lessons she has learned from her dad. “He always taught me to be determined in everything I do. To keep on trying and not be afraid to fail.” Olivia eventually went abroad for college with her sister. “She would cook and I would make the dessert, but after a while, I had to cook too and started liking it. Especially when I would crave for a particular dish. I would even call my dad just to ask how to cook it,” Olivia reminisces. When she moved back, Olivia started to work for the family food businesses. She

BLACKGARLIC | www.blackgarlic.id | Instagram: @blackgarlicid

initially worked for the family owned bakery, doing PR and marketing. But slowly, as she was more exposed to the business, she took on more responsibilities. Not just out of responsibility, but out of her love for food. Earlier this year, Olivia and some friends launched BlackGarlic, an online food delivery service which sends fresh ready to cook food and ingredients, together with a recipe to follow. “I was chatting with some friends (now partners), and we were sharing how difficult it was to plan a menu, shop for groceries and prepare a meal for the family. Most of us were newly married and have young kids. And since, I too was newly married and had a baby, I shared how I found it difficult to plan a meal, and do grocery shopping in Jakarta, you can’t just go to one supermarket since not all your needs can be found in one place,” Olivia shares. This is when they came up with the BlackGarlic concept. They then spoke to Olivia’s dad and sought his counsel. They all agreed that there was a market need and that they could fill it, at the same time, their service would help encourage people to cook and not be intimidated about cooking. “My dad is our consultant in BLackGarlic, so he is the one who helps us design the menu and helps us with some of our production too,” Olivia reveals. Olivia tells me that the objectives of BlackGarlic is to help their customers have

simple, healthy and good food that they can share with their families. “We realize that people are becoming more health conscious these days. We want to serve good food using the finest ingredients, without having to spend massive amounts of time preparing it, with no waste since we pre-cook some items and all the ingredients have been preportioned. The now common site of the BlackGarlic box on social media has started to help many households eat better. Olivia tells us that many customers have discovered a love for cooking, and now they have hundreds of orders a week, representing up to three dishes per order. And since it is our Christmas issue, I asked Olivia how they celebrate the holidays in their home. “Christmas is always a big celebration for our family. We either spending it with our extended families or with closed friends of my parents. Growing up, we hardly traveled during the Christmas holidays as my parents would be busy with the bakery and restaurants during the festive season.” Since her parents were always busy during Christmas, Olivia says that she doesn’t remember any specific dishes they ate during the holidays. “But if you ask me now, what I would like to have this year, I would have to say Babi Guling!” I’m not sure if that can come in a BlackGarlic box, but I have to say it’s an amazing idea.

www.thefoodiemag.com | 63


C O V E R F E AT U R E

64 | www. thefoodiemag.com


C O V E R F E AT U R E

www.thefoodiemag.com | 65


TA K I N G I T TO T H E S T R E E T S

WARUNG LOTEK MACAN by RIAN FARISA

More than just its mighty lotek and asinan, Warung Lotek Macan has something that your family would enjoy for that weekend wisata kuliner that you have been looking forward in Bandung.

I

f there’s anywhere you want to bring your parents for a little bit of nostalgia, then Warung Lotek Macan would fit in right away. At a glance, seems like there’s nothing special about the place. How could it not? People would say that it’s a hole-inthe-wall eatery, but to be able to survive this far, Lotek Macan has its own formula of success. The year it started the business was 1956, Lotek Macan slowly expanded over the years and a full house is to be expected every day, especially during weekends. Additionally, several pushcarts from outside vendors are joining in to give more colors other than the usual dishes. Usually, it’s a sign of a good business – very similar with what I have witnessed at Otak Otak Binatu “AN” and Es Ragusa. Heading to the menu – traditional and

66 | www.thefoodiemag.com

authentic as the name implies, Lotek Macan is known for its lotek and also asinan. Coming a bit late in the afternoon where most of the items already sold out, the only option that I had for the lotek would be by using the raw vegetables – a bit of change than my usual pick for blanched veggies. Nevertheless, the prior usually has the edge over the other one for a crunchier texture. Lotek is a beautiful mixture of peanut sauce with fried tofu, cucumber, bean sprouts, lettuce, cabbage, and rice cakes with crackers. And that, ladies and gentlemen, is the key to the hearts of everyone you know coming from Bandung. The asinan here was, on the other hand, proves to be a formidable rival for the lotek. Although both of these have sweeter characteristics here in contrast with

other places, it’s good to know that the ingredients are of good quality. The asinan has the shaved papaya, pineapple, cashew, jicama, and crunches from fried peanuts, cabbage, and bean sprouts – all drenched in the sweet and sour sauce with a hint of spiciness. Moreover, Lotek Macan also serves home food such as siomay, mie kocok, rice with soto, gulai, or rawon, and several kinds of rujak and down to kolak for desserts. If you feel like having rice with assortments of Indonesian favorites, Lotek Macan has several kinds of pepes (steamed food in banana leaves) such as the chicken, salted egg, mushrooms, and tofu. There’s also rendang, fried chicken, fritters, and nasi rames accompaniments like glass noodles with green chilies, orek tempe, or the spicy tofu in curry.


TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Daily, 10am – 4.30pm SPEND: IDR IDR 25,000 – IDR 35,000 / person

WARUNG LOTEK MACAN | Jalan Macan no. 1, Bandung | T: +62 22 7301 425

www.thefoodiemag.com | 67


TA K I N G I T TO T H E S T R E E T S

ROTI GEMPOL by RIAN FARISA

T

he leafy old neighborhood of Gempol is among the rare places in Bandung that offers more than just one great eatery. In the morning, many would stop by at the legendary Kupat Tahu Gempol. Take another turn and there’s the old time favorite for chicken satay for lunch or dinner. Once you head further in, Roti Gempol welcomes you warmly from this old, small house on a narrow street just behind the market. People, since the olden days, come here and struggle with the parking space. That still doesn’t stop people from visiting Roti Gempol. Despite the fact that they started the business since as far as 1958, but only at least for the past two years, suddenly Roti

68 | www.thefoodiemag.com

After decades of enjoying its legendary stature as a classic bakery, Roti Gempol made a move that suddenly made it known beyond Bandung and here is why.

Gempol rises up to prominence and sparks this renewed love for toast and jams. While it is commonly found on any menu of street coffee shops all over Indonesia, but for a reputable bakery like Roti Gempol to rebrand itself from just selling pastries to a café was once considered quite radical. However, it was a brave move that made Roti Gempol more popular than ever. The menu might be straightforward, but their know-how in baking bread loaves for years is the clincher. That added with how hearty it looks when you order a family portion will drive anyone crazy. The combos are basically very simple. It will have something to do with peanut butter, chocolate sprinkles, and condensed milk. The

savory ones involve omelets, mayonnaise, and beef. On my previous visit, I managed to sample their bakmi and of course, I was enchanted by it. Even the non-pastry product was well thought and executed. Aside from visiting their original bakery at Jalan Gempol Wetan, the toast recipes can also be found at Kopi Anjis on Jalan Bengawan and Jalan Talaga Bodas – all supplied and supervised by Roti Gempol itself. I remember the quieter days when I brought back home a loaf for my family and having the banana chocolate bread for myself. Those days might be over but anyone would be delighted to see how thriving Roti Gempol’s business now. Wishing them the best all the way!


TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Daily, 7am – 8pm SPEND: IDR 15,000 – IDR 25,000 / person

ROTI GEMPOL | Jalan Gempol Wetan no. 16, Bandung

www.thefoodiemag.com | 69


A Day in Vevey by JED DOBLE

The small town of Vevey may not be on everyone’s radar when visiting Switzerland, but our day trip was definitely worth every minute of it.

70 | www.thefoodiemag.com

V

evey rests on the banks of the gentle waters of Lake Geneva, with breathtaking views of the Alpine panorama. It is one of the ‘Pearls of the Swiss Riviera’. Its lakeside location, with an extraordinarily mild climate, the vineyards, numerous nearby excursion destinations and proud paddlewheel steamers on the lake characterize this beautiful town. Majestic hotels and a flower-decked lakeside promenade lined with palm trees are a welcome sight in this relaxed and tranquil town. Vevey is also a modern, regional center, international food and beverage group Nestlé has its headquarters


here. Its most famous inhabitant was probably the comedian Charlie Chaplin, who spent the last twenty five years of his life here. A monument dedicated to him stands on the lakeshore. The town’s narrow, winding streets are perfect to wander around, with many cafÊs, as well as shops overflowing with cheese, meringue, chocolates and local crafts and souvenirs. Vevey is situated in Western Switzerland and is well worth a visit even just for its Saturday morning market alone. The lively market has an amazing array of fruits, vegetables and local specialties and its location right just off the lake. During the summer months, it is a bigger destination for

its folk music, artisanal crafts and unlimited wine tasting. The market was in full swing when we arrived. The lovely fruits and vegetables from the nearby mountains and farms were all on display, a perfect stimulating sight. Since it was the middle of autumn, the best seasonal produce was out. A highlight for me was the stall selling wild and cultivated mushrooms. They had two long tables with baskets of pristine mushrooms lined up, each row piled with spotless specimens. I was in awe of the selection of fruits and vegetables available here, the likes of which I have never seen before. Chestnuts and walnuts were everywhere, a colorful

array of squash and gourds, heirloom carrots and tomatoes, radishes of various colors, aubergines, peppers, yellow beans, artichokes, tangerines and nectarines. My eyes were constantly transfixed at the brilliant colors of the produce. Like in most towns and cities in Europe, market day becomes a social event. So the vibe of the market place is fun and the energy is high. Shoppers get to meet their regular suppliers and its not just shopping but also lots of conversations going on. I am also able to see breads, pastries, cheeses, sausages and cold cuts which are on sale. This is truly a memorable market experience.

71 | www.thefoodiemag.com


W E N T T H E R E AT E T H AT

72 | www.thefoodiemag.com


W E N T T H E R E AT E T H AT


W E N T T H E R E AT E T H AT

Läderach Swiss Chocolate Swiss chocolate brand Läderach has stood for top-quality, hand-made chocolate since 1962. The family-owned company is headquartered in the canton of Glarus, Switzerland and employs around 500 people with over 50 chocolate boutiques in Switzerland, Germany, the Middle East and Asia. They manufacture various chocolate products at their plant in Bilten. In this way, they are one of the few suppliers to guarantee continuous sustainable quality – from the cocoa bean to the finished end product. They sell specialties under the Läderach – chocolatier suisse brand directly for retail and high-quality chocolate products under the Läderach PROFESSIONAL brand for corporate clients. Now on its second generation, the company sells a wide range of pralines, truffles, dozens of confectionary items, airy Mini Mousses, and more than 24 varieties of FrischSchoggi (fresh chocolate with various fruits, nuts and condiments). Part of our itinerary in Vevey was a trip to the Läderach boutique for their

74 | www. thefoodiemag.com

Chocolate Experience. Here you can savour chocolate with all your senses, aside from the usual chocolates on sale, they have a chocolate exhibition, live confectioner and facilities for chocolate courses available. The Läderach chocolate boutique has an impressively large variety of specialties and exclusive offers, including the Poyet Selection, featuring the creations of master chocolatier Blaise Poyet. While at the chocolate exhibition, you can learn about chocolate from the origin of the cacao beans (habitat and cultivation) to harvesting and finally chocolate production. At the chocolate workshop, discover first hand how their confectioners create chocolate items. In the Tasting course, you can sample various chocolates and Grands Crus, in the Chocolate Workshop course, an expert will help you to make your very own fresh chocolate creations. While the Tasting and Workshop course is the best experience of all, here you can taste the finest chocolates and make your very own exquisite chocolate creations. A truly unforgettable experience.


W E N T T H E R E AT E T H AT

www. thefoodiemag.com | 75


A F O O DI E ’ S L I F E

Stefan’s Bali by JED DOBLE photographs by DHITA BEECHEY AND ALILA SEMINYAK

As executive chef of the newly opened Alila Seminyak, Stefan Zijta is faced with a whole new challenge, but he quickly says he is up for the task.

C

hef Stefan Zijta moved to Bali in 2008 to join Alila Hotels and Resorts as the executive chef of Alila Villas Uluwatu. There he oversaw the resort’s two restaurants, CIRE and The Warung. Last year, Stefan was asked if he wanted to move to Seminyak for the opening of Alila Seminyak, to which he quickly said yes. “I would never tire of Alila Villas Uluwatu. But I was excited for the challenge. Alila Seminyak was a different scale, with 240 rooms compared to Uluwatu’s 65 pool villas. And it was a different location, right in the heart of Seminyak. I thought it was an interesting challenge, and I was up for it,” Stefan reveals. And a big challenge it is indeed. Set on the pristine beach of Bali’s southwest coast, mere steps from the Indian Ocean, Alila Seminyak is a stunning beach resort that radiates sophistication, vibrance and excitement. It offers a different vibe and indulgence compared to the other Alila properties on the Island. The resort’s all-day dining restaurant is Stefan’s new playground. It sprawls from indoors to outdoors, between the bar and the main pool, fronted by ocean views. It has relaxed bistro-style setting with communal tables, comfy seating and sun loungers, where guests can relish an array of delicious culinary options. During breakfast, guests enjoy a specially designed selection featuring fresh-made breads and pastries, and traditional Western and Asian breakfast dishes. Lunch and dinner menus take shape in the open kitchen, featuring an Asian Noodle Bar and a Grill & Rotisserie, offering adventures into authentic and favorite flavors. Chef Stefan tells me that the food at The Restaurant has a Pan Asian menu. “Our underlying philosophy is craft over creation. It’s not about creating new dishes, but it is doing authentic dishes really well,” Stefan shares. He adds that all the attention is given to the authenticity of the dishes. “We have done a lot of research and testing to get the dishes right. There are recipes from Japan, Vietnam, Korea, Indonesia and China

(Cantonese, Shanghai, Hakka and Beijing). We have read up on dishes that we feel will work well with the surroundings and dishes which are not the most common on the island.” Stefan is ably assisted by chef de cuisine Vivian, who is Malaysian Chinese. “Vivian has a lot of experience, he has worked in Germany and Thailand aside from Malaysia. He knows his food and has a good palate,” Stefan speaks of his go-to man. They have a daily changing menu at The Restaurant, hence they can continue to research and test new dishes and once they find a new solid dish, they can replace something on the menu. This ensures that the menu is fresh and continues to evolve. One of the dishes Stefan is most proud of on the menu is inspired by a dish he loved to eat when he worked in Amsterdam. “There was this restaurant in China Town, just around the corner from where I worked. So I would frequent the place just to eat their steamed oysters with black bean sauce. I thought of putting it on the menu, luckily we managed to find a local oyster supplier who delivers three-times a week. And I was able to replicate the dish successfully here, so I am really proud of that.” So even before I visited Alila Seminyak, I had already been tipped off that their supply of pork came with a very intriguing story. So when I sat down with Stefan, that was one of the first questions I asked. “We have met this crazy guy, Pak Gede. He is like a mad scientist, he has no background in agriculture or as a farmer, but he just tries and experiments and he reads a lot. He has farms all over the island, growing different things. His pig farm is up in Ubud, right just across the river from Alila Ubud,” Stefan’s eyes glisten as he tells the story of Pak Gede. He continues and says that when customers order turmeric and ginger, from his farms, he peels them already and delivers them clean. In turn, Pak Gede feeds all the ginger and turmeric peels to his pigs. He doesn’t rush to grow the pigs, he ensures that the pigs are healthy by making them eat healthy. This gives the pigs a very good

ALILA SEMINYAK BALI | Jalan Taman Ganesha No. 9, Petitenget, Kerobokan, Bali | T: +62 361 3021 888 www.alilahotels.com/seminyak | Instagram: @alilaseminyak

fat to meat ratio. And once customers order his pigs, he puts the pigs on a beer diet, which lasts for three weeks. Yes, beer. What this does is it makes the pigs lazy (maybe because they get drunk!) so they just sit around and don’t walk too much. The outcome is they become fatter. I notice that on the menu, they have branded pork dishes with Pak Gede’s name. “Pak Gede really deserves all the credit, because the pork we get from him is tender and tastes really good.” It is this kind of attention to detail which really brings forth their philosophy of craft over creation. I notice from our conversation that Stefan’s thought process when it comes to his cooking is driven by a lot of research. So I ask what inspires him to cook. “A lot of it is driven by my endless curiosity. It is a never ending thing. It is sometimes triggered by me traveling to somewhere and eating something I like, so I go on a quest to try to figure the dish out and maybe replicate it. But I don’t do it for all dishes though, there are things like sushi, for example, that I really respect and cherish, so I will never want to know how they are done, because I still want to enjoy them when I eat them.” He goes on to share how analytical he is when it comes to food. There was one time, he recounts. When he would go to the fish market three times a week. And every time he went, he would bring back fish that he had never seen before. Then he would take photos of the fish and tried every possible cooking method: fried, grilled, raw, smoked, marinated. Then they ate it and scored each fish from 1 to 5. All this in search for new produce and driven by his curiosity. So as with many of the chefs we speak to, as I end our chat, I ask what Stefan’s food guilty pleasures are. “Roti canai and teh tarik!” he immediately replies with a laugh. It was a great conversation and by the end of it, I think some of Stefan’s curiosity has rubbed of on me. Now I can’t wait to see what fascinating new ingredients or dishes Stefan will be serving when I come back to Alila Seminyak.

www. thefoodiemag.com | 77


A F O O DI E ’ S L I F E

78 | www.thefoodiemag.com


A F O O DI E ’ S L I F E

www.thefoodiemag.com | 79


CO N F E S S IO N S O F A F O O DI E

80 | www. thefoodiemag.com


CO N F E S S IO N S O F A F O O DI E

Cooking Up Experience by SAHIRI LOING photographs by DENNIE RAMON

Oliver Achatz loves the fact that food brings people together. Now, as Executive Assistant Manager of Food and Beverage of The Ritz-Carlton Jakarta, Mega Kuningan, he gets to do that as well.

G

rowing up, Christmas at Oliver Achatz’s household sounded like a solemn affair. On Christmas Eve, precisely at 6:00 PM, they would gather around the dinner table where the usual feast of German goose, bread dumplings and string beans were served. Then Oliver and his parents would move near the Christmas tree to exchange gifts. During these close family interactions, the young Oliver would probably listen to the story about his late uncle, from his mother’s side, whom he never met who was a chef working on board a cruise ship. He may not have realized it at the time but that was probably when the first seeds of working in hospitality were planted in him. The real party would presumably begin on the 25th when they head over to his great grandmother’s house to celebrate Christmas as well as her birthday with the other members of the family. Today, since he has been living in Asia— first in Shanghai and now Jakarta—that tradition in a way no longer holds. “But we will always have a tree at home,” says Oliver, who now shares his temporary home with his lovely Chinese wife, Michelle. And he’ll be doing the cooking as well, serving up some of his traditional family dishes or new ones. He said he’s pretty good in making a demi-glace. Not bad for a young Oliver whose initial specialty was sausages served with ketchup and mayonnaise. “It was horrible, and my family was forced to eat it!”, Oliver laughs. The German-born Oliver has worked in Jakarta since 2014, and with The Ritz-

Carlton Company since 2003 (with a brief foray into other venues in between). But the stationing in Asia was definitely a drastic change from his homeland of Germany. He was raised in Braunschweig where at the age of 18 began his apprenticeship at the Movenpick Hotel. Since that moment on, he never looked back. Courageously, Oliver decided to bypass the route of formal education in favor of learning straight from real-life experience. “You can have the highest degree from a hotel school but if you have no experience, never led a team, never polished 400 wine glasses and cutlery, in simpler terms, never gotten your hands dirty, so how can you tell the ladies and gentlemen who work for you how fast and proper you should do it? Especially if what you’ve learned so far is only from theory.” Well, just to be clear, he for one does not espouse the virtues of an autodidact. “A degree is very important, absolutely,” he says in his firm German accent, “but in my case I just enjoyed the working experience with the ladies and gentlemen at the hotel too much. And I was also making my own opportunity: I was making my own money so I didn’t have to ask for money from my parents to go to a party.” Having been working since the age of 18—including a nine-month mandatory military training stint—has surely honed his skills in the hotel and hospitality business: after a year at The Ritz-Carlton in Wolfsburg he then relocated to the one in Berlin to work at the French dining outlet, Brasserie Desbrosses. Then in 2011 he decided to

make that momentous decision to move to Asia, specifically to Shanghai to join The Portman Ritz-Carlton. “The first three weeks were definitely difficult, as I was learning to adapt to the more laid back working culture,” he remembers. But eventually he settled in. Here he learned that “personal engagement with the staff is definitely really important.” And who would have thought that the Paris of the East would turn out to be the backdrop of his first rendezvous with his future wife. In his spare time, the selfconfessed ‘meat guy’ loves to spend his time in the kitchen. “Cooking calms me down—it relaxes me,” he says. Initially his area of expertise was limited to—what else?—German traditional dishes such as goulash and bread dumplings, but ever since he started living in Asia his collection of recipes has grown to include pokchoy with salt and eggplant with soya sauce. Unfortunately due to allergy to nuts he can’t consume peanuts- or sesame oil-based foods here in Indonesia. For this year, though, his Christmas might be a far cry from the simplicity of the celebrations back home in Germany, but he is definitely looking forward to spending it with his wife and friends, as well as at the workplace where he’ll be heavily involved with the ladies and gentlemen of The RitzCarlton Jakarta, Mega Kuningan. Plans this year include a pastry tent and a modern European gastronomy feast at their in-house restaurant, Lobo. He just can’t help it—he enjoys it too much!

81 | www.thefoodiemag.com


CO N F E S S IO N S O F A F O O DI E

82 | www. thefoodiemag.com


CO N F E S S IO N S O F A F O O DI E

www. thefoodiemag.com | 83


T R I E D A N D TI P SI E D

Favorite Holiday Of The Year by JED DOBLE photographs by DENNIE RAMON

Christmas is the favorite holiday of Potato Head’s Julian Decraene. Now we know why.

“I

love Christmas! It is my most favorite holiday,” Julian quickly declares. “I am from Europe so every year, my family gets together and we have a big meal. Food and drink are a big part of the Christmas celebrations.” Christmas is always centered around the family and food. Julian adds that they usually have a big roast meal, salmon, oysters and lots of champagne and red wine. Growing up, Julian remembers waking up on Christmas morning with his sister. They would rush to their parents’ room and jump on their beds to wake them up. Then they would run into the living room where the Christmas tree is and see it surrounded by presents. He recalls having over 50 presents to split between him and his sister. Julian was born in the south of France, in Marseille, but at the age of 4, his family moved north to Paris. “Paris is the city of lights, and this is very evident during the Christmas season. There are lights everywhere and when you walk around you will definitely feel the Christmas spirit,” Julian reminisces. “People are smiling and generous. A big part of my childhood is to walk by Galeries Lafayette to go see their window displays which are amazing every year. Even now, when I am there during Christmas, I have to go and see it!” Being in Jakarta this Christmas will definitely not dampen his spirit this festive season. He will be busy with the Christmas offerings at the Jakarta Potato Head outlets. To begin with, there is the Potato Head Christmas Farmer’s Market slated for the 6th of December which will showcase some of the best products and produce for sale. Their chef is also launching a special Christmas menu for the festive season. And Julian will also present his special Christmas cocktails for the whole month of December. The first one is a twist on the traditional eggnog, his Raspberry Eggnog, an easy to drink and colorful cocktail with his Spiced Sugar Syrup. The second one is his Red Ruin, made for the gentlemen, it is on the strong side with Bulleit Bourbon. Julian warns us ahead why he calls it the Ruin because it packs a wallop. The third is a twist on a French 75, using Ketel One Vodka, with lemon, Prosecco, his homemade ginger syrup and topped with a lemon and ginger foam. It is important to eat the foam at the

84 | www.thefoodiemag.com

same time as you drink the cocktail since it gives a different sensation and flavor to the drink. And the last one is Julian’s twist on a traditional Christmas mulled wine. Mulled wine is often served during the winter months, but is impractical to serve in tropical countries. So what Julian does is a cold infusion with red wine, cherry herring,

Ketel One Vodka, his spiced sugar syrup and macerated with raspberries, lemon and orange. With all of these yummy cocktails that Julian is serving during the Christmas, he is sure to be the reason for adding some cheer for everyone’s festive season.


T R I E D A N D TI P SI E D

RED RUINES Serves: 1

INGREDIENTS: 30 ml 15 ml 15 ml 15 ml

Bulleit Bourbon Cherry Herring Sweet Vermouth Campari

STEPS:

• Pour everything in a mixing glass, stir for 30 seconds then pour into a Cognac glass over ice cubes, spray some orange oil then garnish with an orange twist.

www.thefoodiemag.com | 85


T R I E D A N D TI P SI E D

HOLY GINGER Serves: 1

INGREDIENTS:

15 ml Ketel One Vodka 10 ml Lemon Juice 15 ml Homemade Ginger Syrup* 80 ml Prosecco Ginger and Lemon Foam** *Homemade Ginger Syrup 1 L Water 1 kg Sugar 20 ml Fresh Ginger Juice 100 gr Fresh Ginger **Ginger Foam 25 ml Homemade Ginger Syrup* 10 ml Lemon Juice 4 pcs Egg Whites

STEPS:

• Pour the Ketel One, lemon juice and ginger syrup in a shaker, shake for 5 seconds then double strain in a champagne flute. Pour in the Prosecco, add on top of the Prosecco a lemon skin then top up with the Ginger and Lemon Foam and garnish with a lemon twist. *Homemade Ginger Syrup • Boil all ingredients in a pot for 15 minutes. Double stain. Cool down. **Ginger Foam • Mix everything together, then pour inside a siphon and charge it with 2 cream chargers.

86 | www.thefoodiemag.com


T R I E D A N D TI P SI E D

RASPBERRY EGGNOG Serves: 1

INGREDIENTS: 50 ml 25 ml 10 ml 5 ml 1 pc

Plantation Rum 3-Stars Raspberry Puree Spiced Syrup* Lemon Juice Egg

*Spiced Syrup 1 L 1 kg 20 pcs 10 pcs 2 sticks 4 pcs 1 pinch

Water Sugar Cloves Star Anise Cinnamon, 10 cm each Vanilla Pod Nutmeg Powder

STEPS

• Pour everything into a shaker, shake hard for 20 second, then double strain in a coupette glass. Garnish with a 2 raspberry and 1 star anis. *Spiced Syrup • Boil all ingredients in a pot for 15 minutes. Cool down.

CHRISTMAS SANGRIA Serves: 4

INGREDIENTS:

1 bottle Red Wine 100 ml Vodka 50 ml Sweet Vermouth 50 ml Cherry Herring 50 ml Spiced Sugar Syrup*

STEPS

• Pour everything together in a decanter. Add 10 raspberries, 6 orange slices, 6 lemon slices. Chill in the fridge for 1 hour. Add ice cubes before serving.

www. thefoodiemag.com | 87


TRIED AND TESTED

Wina’s Christmas Table by JED DOBLE photographs by JEFF MANZINI venue ALMOND ZUCCHINI

Home cook, cookbook author and mom of two, Wina Bissett shares with us two recipes from her first book, Masakan Rumah.

W

ina has a calm demeanor about her, she has a lovely smile and you instantly know that cooking is her passion. A prolific cookbook author, she has published three books, and is now working on number four and five. She has her own brand of cakes and cookies, teaches cooking classes and has even hosted her own TV cooking show. Since this is our Christmas issue, we asked Wina to show us some celebratory dishes our readers could cook at home for the coming festive season. Christmas is family time for Wina. “We gather together, spend time with the family and exchange gifts. We will definitely spend time with my parents-in-law. They are based in Edinburgh, Scotland and we usually spend the Christmas holidays there every other year.” Wina reveals that spending time with the family is what she enjoys most during holidays. During these visits to Edinburgh, they will have a typical Scottish holiday feast, the dining table is often laden with lots of food. “There’s roast turkey, potato gratin, lasagna, salads, ratatouille, Christmas pudding, minced pies and mulled wine as well,” Wina shares. The years that they don’t visit, it is her in-laws who come and visit them in Jakarta. “Instead of turkey, we have a nice roast chicken, because there are only six of us.” For the first dish, Wina shares with us her festive roast chicken recipe from her first book. In the book, she has gathered recipes which are suitable for home cooking, with her mother-in-law contributing some recipes too. Wina likes the combination of thyme, rosemary and lemon, which uplifts the flavor of the chicken. She also mixes in some sake to make the chicken more tender. Plus she also likes the aroma of the garlic and onions which add a different layer of flavors to the dish. She uses the Oxone Air Fryer to roast the chicken. “Using the Oxone Air Fryer ensures that the chicken is moist and cooked through, the skin is golden and crisp, and the dish remains healthy,” Wina said. Wina also cooks her

88 | www.thefoodiemag.com

onions, carrots and potatoes in the air fryer, as the chicken cooks, the oil and drippings season them too. Wina also shares her recipe for Pumpkin Soup, prepared using the Oxone Power Blender. “Pumpkin is a autumn and winter vegetable, and preparing the soup is now made easier by using the Oxone Power

Blender. Not only does it blend the pumpkin into a creamy soup, it also cooks it with its heat function.” Both dishes are perfect for the Christmas table and are made easier with Oxone kitchen appliances. Try the recipes out for your family and friends this season.


B R O U G H T TO Y O U B Y OXO N E

www. thefoodiemag.com | 89


TRIED AND TESTED

ROAST POTATOES AND CARROTS Serves: 4

INGREDIENTS:

1 kg Potatoes, cut into 1.5 cm cubes 4 pcs Carrots, cut into 1.5 cm cubes 2 pcs Onion, cut into 1.5 cm cubes 1 bunch Fresh Sage Leaves Salt and Course Black Pepper Dry Chili Flakes Boiled Brussels Sprouts 400 gr Frozen Brussels Sprouts 100 gr Unsalted Butter Salt and Course Black Pepper

STEPS:

• Half boil the potatoes and carrots • When ready, mix through with onions, salt, pepper, dry chili flakes, and fresh sage and place into the Oxone Air Fryer, together with the chicken inside. Boiled Brussels Sprouts • Boil the frozen brussels sprouts with hot water for 15 minutes. • When done, take them out and dry with colander. • Mix in the butter, salt, and pepper.

OXONE AIR FRYER OX-277 • Smokeless & Oil Free Fryer • Multifunction (Fry, Steam, Grill) • Rotating Heat Air to produce crispy texture on the food • Rotating Rotisserie for perfect grilling process • Visible Cooking • Fit One Whole Chicken • Voltage 220 - 240 V / 50Hz • Power 1200 Watt

90 | www.thefoodiemag.com


B R O U G H T TO Y O U B Y OXO N E

PUMPKIN SOUP Serves: 4

INGREDIENTS:

1 kg Butternut Pumpkin, cut into 1.5 cm cubes 20 gr Unsalted Butter 1 pc Onion, cut into 1.5 cm cubes 1/2 tsp Cumin Powder 1/4 tsp Grated Nutmeg Sea Salt and Course Black Pepper 50 ml Cooking Cream 500 ml Chicken Stock

STEPS:

• Melt the butter on a pan over medium heat, fry the onions until caramelized. • Sprinkle salt, pepper, cumin powder, and grated nutmeg, stir through. • Using Oxone Power Blender, place the pumpkin, fried onions and chicken stock inside the pitcher and turn it on for 20 minutes until it’s well boiled. • At the end, add cooking cream, blend again for 2 minutes. • Serve while hot with parsley as garnish

OXONE POWER BLENDER SIGNATURE SERIES OX-880 • 6 Sharp Blades for Multi Purpose Function • Hot & Cold Function • Cold : Blend Fruits | Coffee | Crushes Ice • Hot : Brews Coffee | Make Soya Milk | Soup & Cream Sauce • LED Display with Touchscreen Side Scrolling Feature • Child Lock Safety System • BPA Free Tritan Jar • Voltage : 220 - 240 V / 50 Hz • Power : 1200 Watt

www. thefoodiemag.com | 91


STUFF OF LEGENDS

SABIL AL RASYID – A TRUE LEGEND by RIAN FARISA

If there was indeed a legend from the realm of fivestar kitchens with more than fifty years of experience, then everyone would unanimously speak about this gentleman – Mr. Sabil Al Rasyid.


TRIED AND TESTED

www. thefoodiemag.com | 93


STUFF OF LEGENDS

A

t seventy-three years old, he is still sharp, and always on the move. Chef Sabil Al Rasyid has been a professional chef for more than 50 years now and he can’t slow down, even in his retirement days. I encountered the chef for the first time during his class at ChezLely culinary school in Lebak Bulus, he was teaching Greek cuisine to a class of intermediate students. Naturally, as an experienced chef, he was giving instructions and putting tabs on how to prepare the fish and down to the results in details. While waiting for the baking process, he came out of the classroom to chat with me for a bit. Chef Sabil started his career back in 1962 at the newly inaugurated Hotel Indonesia. Quite surprisingly, he was actually one of the construction workers building the hotel. He knew he had to start somewhere with a promising career and he simply chose it because of his vision and confidence. “They didn’t need people with degrees in those days, no. They needed anyone who was willing to work”, said the chef. “I was never a graduate of higher education actually. To tell you the truth, the only degree that I have until now was from my elementary school!” Born the only son to a Betawi family and raised by a stern father, the young Sabil knew hardship since the very beginning. However, he found his love with what his mother did every day, which was cooking. “It was a taboo back then to see a guy working in a kitchen. A girl once rejected me after she found out that I was working in the kitchen,” said the chef admitting it honestly and laughing about it. If we rewind back a bit about his mission at the beginning, the reason why he chose Hotel Indonesia was to pave his own destiny in the hospitality industry regardless what people may think. “There was never a day I didn’t show up for work or got sick until this very day,” he

94 | www.thefoodiemag.com

said. “I always enjoy my work in this industry.” However, he had to start it first by becoming a steward and not in the hot kitchen. Energetic and diligent, the young Sabil worked long hours until his talents were finally noticed by the higher ups. “Alas, the head steward was too fond of my work and didn’t want to let me go. I had to visit him personally and asked his permission to let me move to the kitchen,” said Chef Sabil. Thus, his days as a professional chef started. In those days, luxurious hotels employed kitchen staff mostly from foreign countries, in contrast with what we see nowadays. Despite the fierce competition, he was relentless and a hard worker as well. He compensated his disadvantages in academic achievements by reading a lot of cookbooks, cooking dictionaries, and learning foreign languages. Despite his effort, he achieved a couple of promotions during his eight year spell at Hotel Indonesia before finally moving out to a mining facility in Soroako, South Sulawesi. “I was seeking a challenge and there I got it. I had to prepare meals for 5,000 people three times a day,” he said proudly. However, it didn’t last long as the chef finally returned to Jakarta and moved several times from the legendary restaurant Oasis and also to the newly built Mandarin Oriental Jakarta. “To join the hotel was a challenge in itself despite my experiences. The executive chef wanted someone who was really qualified. I confidently took a test of 250 questions about my technical knowledge in the kitchen and made it through,” explained Chef Sabil. The next two decades were all smooth sailing for the chef as he enjoyed his years there and finally started to reach the peak of his career at Mandarin Oriental Jakarta by

becoming Indonesia’s first ever sous chef. Ultimately, Chef Sabil became the number one chef in several hotels and restaurants around Jakarta until he retired. His days now are filled with teaching anyone who wants to start their own food business albeit a small one and tutoring those who wish to learn about cookery skills. Even at his modest home in the countryside of southern Tangerang, he opened up a resource center for anyone who wishes to learn about world cuisines from him personally. However, his true dream to promote Indonesian cuisine has not yet been brought to realization. “My dream is for Indonesia to build its first culinary museum. It will become a place that tells a story about how rich and diverse our culinary culture is and that everything about it should be presented colorfully,” shares the chef solemnly. It’s true that we see other countries appreciating their culinary legacy with a landmark that people from around the world can see, like for instance the Cup Noodle museum in Japan or the Musée Escoffier de l’Art Culinaire in France. But at the end of the day, it has to be through us as the young generations to make such dreams come true. It’s possible but not without hard work. With the 30 Iconic Indonesian dishes as a start and a blueprint for the culinary industry as announced during the last creative economy conference last year, we are actually ready to start taking the lead of the race in the forever evolving world of gastronomy. Preserving the dreams of our legendary chef here might be the key to win that.


STUFF OF LEGENDS

www.thefoodiemag.com | 95


PA N T R Y 1 0 1

Jolly Good Treats by KYLE GREGORIO

Candy Cane One of the most often seen symbols of Christmas is the candy cane. Not only are candy canes used as a sweet Christmas time treat but they are also used for decoration. The original candy cane had a shape different then the modern day design. It was straight, all white, and hard. Candy canes are sometimes as a topping for foods such as ice cream or as an additive to drinks such as hot chocolate. They are also hung as decorations on Christmas Trees.

Gingerbread No confection symbolizes the holidays quite like gingerbread in its many forms, from edible houses to candy-studded gingerbread men to spiced loaves of cake-like bread. In Medieval England, the term gingerbread simply meant ‘preserved ginger’ and wasn’t applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses. In Sanskrit the root was known as srigavera, which translates to ‘root shaped like a horn’ – a fitting name for ginger’s unusual appearance.

Pecan Pie It is a custard pie made with pecans as the focal ingredient. Traditional versions are very rich, thick, and somewhat sticky, and it can be extremely sweet. There are a number of different ways to make this pie, and some people enjoy experimenting to find the perfect recipe. This dish is intimately associated with the American South, where it is very popular, especially during the winter holidays.

96 | www.thefoodiemag.com


PA N T R Y 1 0 1

Christmas is just around the corner, and ‘tis the season for food traditions. Be it cookies and milk for Santa, candy canes or figgy puddings, it’s hard to think of a Christmas ritual that isn’t tied to food.

Christmas Pudding Most people are familiar with the Christmas carol “We Wish You a Merry Christmas.” But have you ever wondered about that verse “now bring us a figgy pudding...”? What is figgy pudding or Christmas pudding? It’s not chocolate pudding, vanilla or even tapioca. What Americans know of as pudding is completely different than what the British call pudding. “Pudding” is in fact the English term for dessert -- not only the creamy concoction, but also cakes, pies, cookies ... you name it. But Christmas pudding (or sometimes called figgy pudding or plum pudding) is a specific cake-like dish made during the holidays.

Yule Log What proper bakery would go through a holiday season without a giant, delicate Yule log in the front case? The Yule log cake (or bûche de Noël for French speakers) is an elaborate creation consisting of a rolled, filled sponge cake, frosted with chocolate buttercream to look like tree bark and festooned with meringue mushrooms, marzipan holly sprigs, spun sugar cobwebs and any other sort of edible decoration.

Hot Chocolate with Marshmallows Few beverages are as engrained in Americans’ collective childhood memories quite like hot chocolate. It’s a drink that reminds of snow days, sledding, or a quiet day watching the snow fall. What is it about a hot mug of chocolate in the depths of winter that brings a smile? Well, for one, it’s hot, thick, silky, rich tasting and truly warms you up on a cold day. Today, it is popular around the world and it is a traditional part of Christmas breakfast.

www.thefoodiemag.com | 97


W H AT C H E F E AT S

ALVRIE MANANGKA by RIAN FARISA

The influence of Northern Sulawesi cuisines breeds many excellent cooks and chefs. Next, we have Chef Alvrie Manangka and his story about his colorful seafood soup.

B

orn and raised in a family where recipes of good food has become one of the most important of all family heirlooms, the young Alvrie was more than excited to assist his mother and especially his grandmother back in the kitchen. Name anything Manadonese including the mighty bruine bonensoep that his grandmother cooks and he has fallen in love with them all. For the What Chef Eats of this issue, Chef Alvrie decided to share a twist of his grandma’s recipe. “Fish stock is what she does best as well. Usually we’ll be using it for other dishes”, he says. The dish that Chef Alvrie presents in front of us is about how he utilizes his grandmother’s divine stock to the next level. “Since it’s a fish stock, I usually add some fresh seafood from the fish, prawns, and mussels”, says Chef Alvrie. “Grandma usually mixes the stock with sambal, but I like it a bit different – something fresh like putting bird eye chilies to my seafood soup”, he explains. His mother and grandma as his inspirational figures in turn encouraged the teenage Alvrie to start plunging himself deeper in the tough hot kitchen life. Together with the encouragement of the culinary professionals he had been working for, Alvrie decided to enroll in a proper school. The rest is history as he traversed many countries before settling down in Indonesia and fulfilling his role as the all important Chef de Cuisine of View and K22 Bar of Fairmont Jakarta.

98 | www. thefoodiemag.com


Profile for Bold Prints

FOODIE DECEMBER 2015  

The Christmas festive season is upon us. We open with husband and wife duo, chefs Adhika Maxi and Karen Carlotta. The masterminds behind th...

FOODIE DECEMBER 2015  

The Christmas festive season is upon us. We open with husband and wife duo, chefs Adhika Maxi and Karen Carlotta. The masterminds behind th...

Advertisement