Jplus 2015 12 13 lores

Vol. 3 No. 4 I December 13-19, 2015

Veni, Vidi vindex

chef vindex tengker takes on in-flight food

Food Truck Fusion Mexican/French Collision

Art Stage Singapore Southeast Asia’s Untapped Market

Dewi Fashion Knights Eyes to the Future

Editor's note

Check List

A la carte We’re pleased to bring you this week’s cover story on Vindex Tengker, the acclaimed chef who is currently Garuda Indonesia’s vice president for in-flight services.

Airline food is one of the most anticipated parts of traveling, and I’ve long wanted to explore how the nation’s flag carrier makes mie goreng miles above the Earth.

So after learning that Vindex was publishing a new cookbook, it seemed a good time to catch up with the chef, who has been one of the pioneers of Indonesian fine-dining.

He is known as a harsh judge of fusion cuisine. “When you try to combine things – east meets west – people call it ‘fusion’ - but it’s confusion,” the chef says.

It’s not an objection on principle, since Vindex praises the fusion cuisine of Los Angeles, where he worked for two years.

Rather, it’s a call for careful consideration of the essence, tastes and textures of the culinary traditions that are to be merged.

Closer to terra firma, our contributing food writer Kevindra Soemantri takes a look at an unlikely FrancoMexican fusion found on a food truck.

Coincidentally, Kevin was Vindex’s victim when they both appeared on Masterchef Indonesia, although in that case it was a failed concoction of bubur that resulted in piercing words from Vindex.

Meanwhile, don’t miss the article by Willy Wilson, JPlus’ couture correspondent, as he

takes on Dewa Fashion Knights.

While the runways are now dark for Jakarta Fashion Week, Dewa Fashion Knights is widely regarded as the event’s most prestigious show. It’s worth a belated look.

Finally, we’re pleased to welcome Avi Basuki back as a contributor after an all-too-long interregnum.

Her travel piece for Mark My Words below meditates on getting behind the wheel in two different nations. We’re looking forward to more from her in the weeks to come.

Enjoy the weekend.

Chris Razukas jplus@thejakartapost.com

mark my words

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A shopping guide Buying a Woman a Handbag

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Purity and simplicty

A la mode

JPlus Team

The art of FLOW ON THE ROAD, IN MILAN AND BALI WORDS Avi Basuki

An oracle once told me to just flow and all will be well. Be fluid and flow around obstacles.

This is an art I’ve been trying to understand and perfect over the years, but I still find myself banging against my obstacles.

On my 45th birthday I decided to move to Bali and drive a car. I did have an Italian driving license for years, but I never really used it.

I don’t like speed. I was afraid of road rage, especially from the Italians, with their swear words and hand gestures.

So yes, I’m a novice who’s crazy enough to decide to start my driving life in Bali, where motorbikes swarm like drunken locusts on small roads, where car drivers are always in a hurry no matter what, where new tourists wobble on their rented bikes – and where the Moon makes everything more complicated.

Have you noticed that most Balinese stop and pray and do their rituals during the full moon? Is there any reason why?

Ever heard of the word lunatic?

Notice how crazy the traffic is in Kerobokan during the full moon? Lunatic, uncontrollable, dizzy driving – especially from those on the motorbikes.

I never gave so much attention to the Moon before when I lived in cities. I never

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looked at her so much. She was always hiding behind the pollution and the dark clouds.

She didn’t talk to me. Neither did the stars, or the trees or the lakes or even the sea. My feelings were numb and my center was hard to find.

But when you’re in the city you might never realize that fact. You can go ahead with your life for years and years to its insignificant end without even knowing what you have lived for.

But in Bali, everything is alive.

The smell of the incense in the morning, waking me up to cherish that time of the day when the sky is still pink and I am just happy to be alive.

Morning prayers. My morning health rituals and of course my home made espresso macchiato made from Indonesian coffee beans that an Italian would be jealous of.

A foreign friend told me that actually the traffic in Bali is still organic. It still mimics life in general, or how it should be, since there’s always a way of through, because there are no rules. Or even if there are rules, there is no one who obeys them.

Of course, I don’t say it’s not dangerous. I have to keep a certain awareness of errors, and almost perfect reflexes are needed.

When I went back to Milan for a brief period after my move to Bali, I started to drive there.

There were rules, most of the time

obeyed by the people on the street, although there was almost no room for error.

I was given the finger, heard swear words and the only discussions – other than road rage or screaming at each other on the streets – were between insurance companies.

Honestly, I feel more comfortable driving in Bali.

It was more tiring in Milan, of course.

Much more tiring than driving on an organized toll road with a speed check every few meters. More tiring than knowing that you’re in your lane and you can drive in a straight line without worrying that some guy on a bike with a long bamboo stick will suddenly take over the space right in front of you.

When the full moon comes you just drive more slowly and be extra careful. You take time to stop and be patient. Let everything slide and you can flow again.

Am I flowing nicely now? No, not at all.

The obstacles are like walls, bigger and smaller depending on the day. But I’m learning to be more patient and to sway the right way, so that the eventual fall (or crash) doesn’t hurt as much.

The writer, one of Indonesia’s most famous models in the early 1990s, now resides in Bali. Mark My Words shifts focus between food, fashion, parenting and travel each week.

Editor Christian Razukas Art Director Budhi Hartono Graphic Designer Hengky Wijaya Marketing & Advertising Sales & Marketing Director Ady P. Pamungkas

ady.pamungkas@thejakartapost.com

Marketing Executive Deasy Rasjid

deasy@thejakartapost.com

@JPlusSunday JPlusSunday

SundayJplus jakplus.com

On the cover Vindex Tengker Photo: Meutia Ananda Stylist: Ananda Adityasanti Location: Garuda Maintenance Facility AeroAsia, Soekarno-Hatta International Airport, Cengkareng, Tangerang, Banten.

talk of the town SCBD, Jakarta

PARK LANE BAKES the nation's TALLEST christMAS PASTRY TREE

Femina magazine named its new Wajah Femina (Face of Femina) at a final competition and 30th anniversary celebration at the Djakarta XXI Ballroom on Dec. 10.

More than 50 of the 491 alumnae of the competition were in the house for the finals, while former Wajah Feminas Whulandary Herman, Puteri Indonesia 2013, and Ayu Gani, the winner of Asia’s Next Top Model, were also on hand.

Twenty finalists, selected from more than 1,000 applicants, appeared in the stunning kebaya of Ferry Sunarto and danced while singer Teza Sumendra rocked the crowd.

Top honors went to 21-year-old freelance model Putri Winda Sari, a mathematics student from Asahan University in North Sumatra.

The Indonesian Museum of Records (MURI) recently honored The Park Lane Hotel Jakarta for building and displaying the country’s tallest puff pastry Christmas tree.

With a height of nine meters and a diameter of 2.65 meters, the tree took 15 days to build. The tree itself consists of 18,000 “choux” pastries.

“Christmas is one of the most important events of all season, that’s why we want to showcase something extraordinary to our dear guests,” said Darrel Cartwright, the hotel’s general manager.

Wajah Femina marks 30 years, names new winner

Menteng Dalam, South Jakarta

XMAS TREE LIGHTING AT RITZ-CARLTON Mega Kuningan, South Jakarta The Ritz-Carlton Jakarta Mega Kuningan recently welcomed the start of the holiday season with its latest Christmas tree-lighting ceremony.

This annual tradition marks the beginning of the hotel’s festive season. The event saw The Ritz-Carlton staff singing Christmas carols with a mini-orchestra and entertaining guests with its very own Santa Claus.

The tree is part of the hotel’s “Roaring Festive” holiday theme inspired by the ambiance of the early 1900s. Aside from the seven-metertall Christmas tree, the lobby has a ginger bread village covered by gold and silver decorations and a 1920s-themed photo booth.

Minister, Nadya Hutagalung launch ‘Wondernesia’

TRAVEL AGENTS GATHER AT ARTOTEL JAKARTA

Kebayoran Baru, South Jakarta

Menteng, Central Jakarta

Supermodel/presenter Nadya Hutagalung and Tourism and Creative Economy Minister Arief Yahya were on hand for the launch of Wondernesia, a 12-part series exploring the archipelago as a tourist destination.

On the show – to be broadcast starting in December on the Discovery channel and TLC – Nadya plays tour guide for three millennial-age bloggers from Australia, China and Singapore as they venture to destinations such as Lombok, Central Java, Raja Ampat and, of course, exotic Jakarta.

Wondernesia, produced by the Discovery Networks Asia Pacific, will be broadcast in Australia, China, Japan, Korea and New Zealand, among other nations.

Artotel Jakarta Thamrin recently held an inaugural gathering of travel agents.

The event, honoring members of the travel agent community in Jakarta who have helped deliver guests to the hotel, was called “TRAP, NO: 1”, an abbreviation of “ArtTravel Project’s Night Out”. The hotel plans to hold the event annually.

Guests at the aviation-themed party were served by hosts and hotel workers dressed as flight crew and presented food and beverages in trolleys and food boxes.

JPlus December 13, 2015

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wanderLust

At the Beach with Baby Lessons learned while vacationing with a toddler

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WORDS AMBER HUNT, AP

e were in paradise, surrounded by lush trees and waterfalls in El Yunque rainforest.

But the pint-sized traveler on my husband’s back was more concerned about our dwindling Goldfish cracker supply than the marvels around us.

“Look, Hunt, a waterfall!” I pointed. He responded by touching his pinched fingertips together and saying, “More, more, more.”

I slipped him another cracker and repeated our mantra that this trip would be good for him.

Seventeen months after my first son was born, my husband and I were itching to go abroad. We love travel and experiencing new cultures. And because we hope to instill that love in our offspring, we decided to bring him along.

Some friends and family were perplexed. “You know he won’t remember it, right?” they asked.

Sure, we knew. But we also knew that what kids experience • We brought things to keep the tyke busy on the plane and beyond: books, crayons, paper and even annoying noisemakers we’d cursed relatives for giving us but which ultimately proved invaluable.

• We researched San Juan well enough to know that a stroller would be a pain. We opted instead to bring a hiking-style child carrier. This made our jaunt through the rainforest easy and it was a great conversation-starter with locals. One woman literally stopped traffic to tell us how cool she thought it was.

• We got a two-room suite. It cost US$50 more a night and felt strange for me — my first trips abroad were hostel-hopping budget fests. But having two rooms let us keep Hunt on his normal sleep schedule, while letting us talk, read and more between his bedtime and ours.

• We stuck with his nap schedule, too, by tackling one outing in the morning, then returning to the hotel for a noon break before going back out. That limited our itinerary, but we knew skipped naps would be a hell we preferred not to endure.

• We did things that weren’t kid-friendly like San Juan’s historic forts and the Arecibo Observatory, just as we would have without him.

We walked miles a day to see how people on the island live, and we shopped at a farmers market. When Hunt got impatient, one of us broke away with him and let the other finish the experience.

PHOTOs by AFP

Things we did right:

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shapes their brains and futures, whether they remember those experiences or not.

And we knew we’d miss the bugger like crazy if we left him behind.

So we set some parameters. We wanted a spot that was affordable, wouldn’t be a nightmare to fly to with a toddler, had plenty of kid-friendly attractions and would expose him to another language.

Puerto Rico fit the bill.

We were no longer a (somewhat) low-maintenance duo, sharing two carry-ons and one checked bag. No, this was a four carry-on, two-checked bag endeavor, plus a gate-checked kid carrier.

Necessities from previous trips — like laptops and pro photo gear — were nixed to make room for baby supplies like swim diapers. For photos and surfing the Web, we used our iPhones.

As with parenting in general, we prepared well on some fronts, but flubbed others altogether.

• We broke our don’t-disrupt-the-baby’s-routine rule by booking a late flight on the way home, and, oh, did we pay for it. While we managed to mostly shield fellow travelers from our anguish, my husband ended up with a shiner from a tiny, flailing fist during one particularly potent tantrum.

• We didn’t ask the hotel about noisy scheduled events. Big mistake. We loved our hotel, but didn’t love the bar-style thumping on our second night.

• We occasionally expected our toddler not to be a toddler. We never overtly lost our cool when, say, Hunt threw himself on the ground for no apparent reason as we went to show him his first view of the ocean, but we did catch ourselves snapping at each other from the stress. What it taught us: Time-outs are good for adults, too.

But once he reached that beach, his eyes widened, his jaw dropped and he was more ecstatic than I’d ever seen him. He rushed to the water’s edge and stopped to let the waves lap his little feet, then reached willingly – for the first time ever – for my hand to guide him. I’d been studying Spanish for the trip, so when another little boy approached with toys, I was able to ask in Spanish if my son could play with him.

The two played in the sand with no language barrier — toddlers don’t need words to understand meaning.

I don’t know if the trip was as good for Hunt as I’d hoped. But one thing is certain: It was good for me.

Things we did wrong:

tech toys

Canon EOS 760D

For newbies looking for shortcuts The Canon EOS 760D offers semi-pro functionality with specs aimed at beginners.

WORDS & Photos Andry Togarma

Equipped with a small LCD window on its top right, the 760D might deceive those familiar with the design of other Canon DSLRs. It’s as if Canon decided to make things simple for first-time DSLR users, borrowing and streamlining certain features for the 760D from its higher-end brethren.

The swivel-type LCD on the back is great – and is something that is rare to find on advanced cameras. I found myself using this feature often to get a better angle or to experiment when taking pictures. The LCD is touchscreen-capable too, so it’s easier to choose a menu or review pictures that you’ve taken.

Aimed at beginners who want to quickly upload their pictures, the camera has on-board Wi-Fi with NFC (near-field communication) tap capability to speed up the pairing process with your phone or printer.

Wi-Fi can also be used with the Canon Camera Connect app that can be downloaded from the App Store or Google Play.

This is where things get fun: The app lets you easily frame your shot or change settings on the fly – through your smartphone!

Downloading pictures from the camera is a breeze, too. However, remember: Prolonged use of Wi-Fi will quickly drain your battery. In my

experience, the 760D can stand a full day of shooting, with several Wi-Fi downloads.

Taking Pictures Like most Canon cameras, the 760D comes with a variety of pre-programmed modes, depending on variables such as nighttime shooting or action bursts. For beginners, it is recommended to use the Scene Intelligent Auto or Creative Auto Mode modes at first, just to get the feel.

After a couple of shots, I noticed that the image stabilization function on this camera was superb. Tested at a slow shutter speed (1/30 second), the 760D still produced clear pictures, even in dim light. The speed of the auto focus motor was fast too, especially if you activated the AI Servo on the menu.

For taking pictures, this camera offers all that a beginner would want – and more. The kit lens, which is 18-135mm, is more than enough to learn a thing or two, so buy the kit version instead of only the body, if this will be your first Canon DSLR. Taking Videos Most professionals would opt to not use the the 760D, since its maximum resolution is only 1080p at 29.97fps on NTSC mode. To achieve a higher frame rate, you will need to use the 720p mode, which is limited to 60fps.

However, for beginners or for those thinking of daily use, the camera handles video pretty well, thanks to its Image Stabilizer (IS) feature. The lens also uses Canon’s “Smooth Transition for Motion”

(STM) technology that will reduce sound of the motor when focusing.

One thing is for sure: The rotating LCD screen is a great addition when filming. Since it’s a touchscreen LCD, this means you can even easily choose which spot to focus on by tapping on the location. It’s a whole lot faster than using the rotary button.

Conclusion For beginners, this is a no brainer.

Pick up the kit version, which includes the EF-S18-135mm IS STM lens. While the camera itself (body only) will run Rp 10,250,000, the lens will cost another Rp 7,950,000. Unless you already have another compatible lens, the kit version is the best option.

ISO 100; f/5.6; 1/200 sec, 135mm

ISO 100; f/5.6; 1/160 sec, 135mm

The 18-135 lens still gives you enough ‘bokeh’ for pictures using the large aperture.

Using a focal length of 135mm – and thanks to the camera’s 24MP resolution – you can still crop the image you need without losing too much detail.

TECH SPECS

PRICE: Rp 14,700,000 (EF-S18-135mm IS STM) IMAGE SENSOR: CMOS 24MP VIDEO: Up to 1080p @30fps ISO: 100 to 12800 SCREEN: 3-inch touchscreen CONNECTIVITY: HDMI, AV-Out, Remote, Audio, Wi-Fi, NFC BATTERY: LP E-17 1,040mAh

CHRISTMAS BRUNCH at Sakala Beach Club 25 December 2015

11:00 am – 3:00 pm

IDR 499,000 ++ per adult IDR 249,000 ++ per child aged 6 – 12 years old Christmas Day is filled with feasts at Sakala Beach Club, starting with a special brunch to highlight the occasion.

An exclusive festive menu has been prepared to make your Christmas Day brunch even more exceptional.

Enjoy a leisurely meal with breathtaking views of Tanjung Benoa Beach and the Indian Ocean.

To book call (62) 361 775 216 or email restaurant@mantrasakala.com Jl. Pratama 95, Tanjung Benoa, Nusa Dua Peninsula, Bali 80363, Indonesia www.mantrasakala.com

JPlus December 13, 2015

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cover Story

Up, Up and AWAY in the skies or in the kitchen, VINDEX TENGKER wants to change the way you taste indonesian food

S

WORDS Christian Razukas PHOTOS Meutia Ananda

tars appeared in the eyes of chefs throughout Southeast Asia after Michelin recently said it would publish a Red Guide for Singapore in 2016.

For Vindex Tengker, however, this is only an opportunity.

The acclaimed chef has spent 27 years promoting local cuisine. He pioneered Indonesian finedining at the Sriwijaya restaurant at the Dharmawangsa hotel in Jakarta, cooked at the State Palace for high officials and dignitaries and mentored a new generation of gastronomes as a judge on Master Chef Indonesia and Top Chef Indonesia.

The 47-year-old, who became the vice president of Garuda

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Indonesia’s In-Flight Services in March, represented local cuisine at the recently concluded Frankfurt Book Fair and is now readying to release a new cookbook of his favorite iconic Indonesian dishes.

“The food scene in Singapore is always growing, with or without the Michelin star,” Vindex said to JPlus in a recent interview at the Garuda Maintenance Facility at SoekarnoHatta International Airport. “Michelin stars are all about the final product, all about the quality – the ambience.”

He continues. “It’s very good for us. Asia has so much to offer.

“And Jakarta has more to offer.”

cover Story

No one in my family other than my grandmother cooked. I was normally helping her because I wanted to eat.

Tri Wahjuni, returned to Bali, and started with the Four Seasons group, where he would spend the next 18 years.

The couple have two children: A son, 20, who studies in Canada, and an 11-year-old daughter.

As a junior sous chef in Bali, he was selected for the Four Season’s 10-year Individual Development Program to become an executive chef. Vindex made it in eight, spending two years in Los Angeles for cross-exposure training – which he called the highlight of his career.

Before he joined the Dharmawangsa, where he was executive chef, most foodies spoke of the hotel's lobby and the cafe, according to JPlus contributing food writer Kevindra Soemantri.

After Vindex, they spoke of the restaurant and his innovations in introducing Indonesian fine dining with Western presentation. “Vindex has the Midas touch,” Kevin adds.

POINTS OF ORIGIN Vindex, whose father was in public relations and whose mother was a housewife, says he never dreamed of becoming a chef. His kitchen introduction came as his grandmother’s assistant as she prepared traditional Manado dishes.

“No one in my family other than my grandmother cooked,” Vindex said. “I was normally helping her because I wanted to eat. In Manado, if a man cooks, he’s not doing well.” He laughs.

While a high-school penchant for geography and art led Vindex to consider studying international relations or interior design; he wound up at Jakarta’s Tourism Education and Training Institution and studied how to be a hotelier, not a cook.

Later, a fellow student recommended Vindex to his aunt, Suryatini Gani, the renowned gourmand and editor of Selera (Taste) magazine, who recruiting a chef for the Amandari Hotel in Bali.

“I didn’t know what an Indonesian chef was,” Vindex says, since Indonesian cuisine was not part of the curriculum in the 1980s. “You learned about pouring cocktails and consommé.”

Intrigued by the chance to work in Bali, Vindex had an intense cram session with his grandmother’s cookbook and went to Selera’s kitchen on Jl. Benda, where he cooked ayam pecel, gado gado and gulai emak for his interview.

He beat out several experienced cooks to get the gig, mostly because he was young and “trainable”.

The Amandari proved to be a crucible. Vindex was working under a burly Hawaiian/Japanese chef named Richard Gen, who he said would throw knives at him for incorrectly filleting a fish. “He was very kind and good hearted, but in the kitchen he could be evil.”

Vindex also led a team comprised of a Javanese, who previously cooked for expatriates, and two local Balinese women, who were talented home cooks. Together, they developed a menu of Indonesian dishes that went beyond the standards of nasi goreng and sate ayam. “All the hotels looked at us as a center of attention, because we made all these Indonesian dishes that they didn’t have.”

After a brief stint as the Indonesian chef at a Swiss-owned chalet in Palma Mallorca in Spain in the early 1990s; Vindex and his wife, Neny

FLYING HIGH “It was not planned,” Vindex says of his job with Garuda Indonesia. “I was ready to retire from hotels and launch a culinary school.”

A week before Vindex planned to leave the Dharmawangsa, he was visited in the Sriwijaya restaurant by representatives of the state-owned flag carrier. They were keen for Vindex to “level up” the airline’s already acclaimed food and beverage service.

It was an offer he couldn’t refuse, especially given the chance to travel, Vindex said. “No one gets that kind of position when they retire as a chef."

Since March, he has run Garuda Indonesia’s in-flight services, which Vindex says covers the 800-or-so items that comprise a passenger’s experience between take-off and landing, from entertainment to amenities – and food.

Although not behind the stove – catering is done by ACS, a Garuda subsidiary – Vindex says that the job is never far from cooking, as he oversees setting three menus a year for each of Garuda’s 60 stations on its international and domestic routes, all with multiple options for breakfast, lunch and dinner.

In April, Vindex traveled to Shanghai and Beijing to oversee local presentations for the airline’s next menu cycle, followed by similar visits to Medan, Ujung Pandang, Singapore, Amsterdam and Tokyo.

“One presentation can consist of about 100 dishes – or more, especially when the [presentation] is done in a main hub,” the chef says. “For domestic [routes], it’s even more because, it consists of 10 cycles for the whole year.”

Vindex says he’s not afraid to tell a chef to go back to the drawing board, as he did in Denpasar. (The problem was something Vindex attributed to a lack of adequate notice for the chef ).

“They have read my profile. They always call me ‘chef’ – because they know that can’t trip me up,” Vindex adds about the meal presentations. “They can’t play around.”

The best is yet to come, however. Up till now, Vindex’s changes to Garuda’s in-flight food have been mostly cosmetic.

Come 2016, the airline will feature new menus reflecting the chef’s touches – such as a more ambitious selection of local dishes, such as ikan parape, pisang hijau or lontong Medan – as well as menus for business and first-class passengers designed by three notable chefs: Will Meyrick,

JPlus December 13, 2015

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cover Story

They have read my profile. They always call me ‘chef’ – because they know that can’t trip me up....

They can’t play around.”

SiDe Dish

Fave flavors or textures?

“Lemongrass and ginger is a combination that is Manado – that’s the essence. For a gamey flavor, ginger is the key and lemongrass gives a freshness.

In Indonesia, ginger is different. They take the older one that is stronger and more flavorful; while in Thailand and Europe, it’s a young ginger.

When you slice it, it’s easy, but it’s a different flavor.

Fave cookbooks?

Citing Sri Owen’s Classic Asian Cookbook and Rick Tramonto’s Scars of a Chef as long-standing favorites, Vindex also likes Thomas Keller’s French Laundry, about Keller’s famed three-star Napa Valley restaurant. “The visuals of the dishes and the presentation is amazing. It’s natural presentation.

You don’t add anything fancy. It’s by choosing the right vegetable – the right puree – so you get the right colors.”

Chefs in Indonesia worthy of Michelin stars (not allinclusive)?

“We know we have the talent, but nobody sees it. Mandif par Blanco [in Ubud] is one that could be nominated. We also have Chef Felix at Sriwijaya [in the Dharmawangsa hotel] that has fine-dining Indonesian. Will Meyrick is doing all kinds of contemporary dining. The food is great, the cocktails are good – what more can you do?"

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Gilles Marx of AUROZ Gourmet Grill and Felix Budisetiawan of the Sriwijaya fine-dining restaurant at the Dharmawangsa.

SPREADING THE WORD “No one wants to look for an Indonesian chef,” Vindex says.

“They want a chef who knows Indonesian food.”

He has been working to change this for years, touting the nation’s cuisine from Belgrade to Berlin to Istanbul.

“When people taste the food, they enjoy it,” Vindex says.

“People in Europe want to try exotic food […] The trend is now going toward Asian food.”

However, nations like Thailand do better globally due to better marketing, according to the chef. “If we see our neighbors, we’re not promoting [local food] as well as we could. We’re promoting the destination, but only a little about the food.”

While Vindex would like the government to open a showcase restaurant in the US to promote local food; he also goes back to basics, such as in his soon-to-be-released English-language cookbook, Iconic Indonesian Dishes.

“These are the basic foods iconic to the area,” Vindex says when talking about the cookbook. “It’s something that’s easy to digest because you’ve been tasting it. So you can learn the recipes and try them out for yourself. It gives you a vocabulary of more Indonesian dishes.”

However, developing local cuisine needs local talents, according to Vindex, who in 2011 led the first Indonesian team in recent memory to compete in the biennial Bocuse D’or competition, named after its creator, Paul Bocuse, the chef behind nouvelle cuisine.

The event, which is also known as “The Chefs’ Olympics”, has a transfer of knowledge and experience in its DNA: Teams are led by a mentor who is over 22; while the chefs are under 22.

As Jury President for Indonesia, Vindex spearheaded the campaign and judged the food. The Red-and-White finished fourth in the inaugural Asian finals, behind Japan, China and Malaysia – which secured Indonesia a berth at the final

competition in Lyon, France.

While the Indonesian team finished outside the winning circle at the Bocuse D’or that year, Vindex said just competing was enough. “To be able to go to Lyon was a major struggle.”

One person who the chef mentored is JPlus’ Kevindra, who met Vindex on Master Chef Indonesia in 2011 when he was a 17-year-old contestant and Vindex was a judge.

“He was the most feared judge,” Kevin said in an interview.

“He would come and talk to you smoothly, softly – but what he said was like a dagger in the heart.”

However, Vindex shared ideas with all the contestants, Kevin said, bringing books to the would-be chefs.

“Simple things must be perfect,” is how Kevin described Vindex’s approach. “Don’t ever exaggerate. Respect your culture.

Remember the beauty of your culture – and show it on your plate.”

Vindex said he was a controversial judge for a reality TV show, unafraid to go off script when chasing culinary perfection.

“Sometimes they [contestants] already called themselves ‘chef, ‘executive chef’, ‘sous chef’ – but if you don’t know the basics, forget about it.”

He continues. “I’m known in my work as humble. I’m very passionate. I’m not an angry chef like Gordon Ramsay. I came up from scratch. I know the ‘hard way’. But I don’t want to give the hard way. I learned from it. As a manager, you can take all the pressure, but going down, they need to feel it as a rain – a little rain.”

On the future, Vindex is upbeat.

“I plan to dedicate myself to Garuda as long as I can - the challenge is big – but the satisfaction if you achieve it is greater.”

Chef Vindex’s Iconic Indonesian Dishes is available from Bold Print Books via WhatsApp at +6287876016686 or via info@boldprintpublishing.com.

in the Spirit

Bubbling up ITALY’S OTHER FERRARI

At the recent Champagne&Sparkling Wine World Championships in London, the Italian producer entered nine wines and secured nine gold medals, walking away with the overall best producer award ahead of venerable champagne houses Charles Heidsieck and Louis Roederer.

“It is unheard of,” said bubbles authority Tom Stevenson, the competition organizer. “It has certainly never happened in any competition I have judged at around the world.”

Prosecco ‘opens a door’ Lunelli believes the export-led boom in sales of cheaper-to-produce Prosecco, which has recently surpassed champagne to become the world’s most popular sparkling wine, can help Ferrari expand steadily in its target niche at the luxury end of the market.

Experts are not quite so sure at a time when the trend in wine marketing is towards recognizable brands – something Prosecco, with its easy-drinking style and easy-to-remember name, has benefited from.

Lunelli also sees global gastronomic trends as favorable. “Especially in Asia, you see more and more five-star hotels having Italian restaurants where once they would all have been French – that is also a very positive for us,” he said.

Ferrari’s top wines are named for Giulio Ferrari, the quality-obsessed, pioneering

founder of the company.

It was Ferrari who, after studying winemaking in Montpellier, France, introduced the champagne system for making sparkling wine to the Trentino region.

He was also one of the first to promote the planting of chardonnay, a nonindigenous grape variety that is at the core of most of the world’s best sparklers.

The founder died in 1952 without an heir, bequeathing his life’s work to a friend, Bruno Lunelli.

Mountain breezes A third generation of Lunellis now oversees a diversified group that also produces red and white still wine in Trentino, Umbria and Tuscany, and has a 50 percent stake in a leading Prosecco Superiore producer, Bisol. It also owns the Surgiva mineral water brand and has its own distillery, producing grappa under the Segnana label.

But the vast bulk of its turnover, which reached 52 million euros in 2014, still comes from selling bottles of bubbly – 4.2 million of them last year.

Ferrari is Italy’s market leader for ‘metodo classico’

sparkling wine, production of which is confined to a handful of small designated areas with Ferrari’s home, Trento DOC, and Franciacorta DOCG, the best known.

Metodo classico refers to wines produced according to the champagne method of adding yeast and sugar to still wine to induce a secondary fermentation in the bottle.

This creates the bubbles and the wine’s complexity develops as it ages on the dead yeast, or lees, for an extended period, up to five years in the case of some of Ferrari’s top wines.

Climatic variations also help to shape the final taste and the Trentino, where overnight chills and mountain breezes combine to slow the ripening of grapes, is considered by experts to be on the austere end of the sparkling spectrum, ideal for balancing the nutty, biscuity flavors created by yeast contact.

“The aromas are fresh with simple apple and pear fruit on the palate,” says Stevenson. “Ninety percent of Prosecco drinkers would not drink Trentodoc or Champagne if you gave it to them but a small percentage always trade up in the end.”

PHOTOs By AFP

I

talians call it a brindisi, the celebratory clinking of glasses to mark a special occasion.

And if the occasion is really special, there is a good chance it will involve fizz from Ferrari, the country’s market leader in the production of top-end sparkling wine.

A 113-year-old family-run business based at Trento in the foothills of the Alps, this Ferrari has nothing to do with Formula One. It has long been synonymous with Italian sporting success however, most famously when legendary striker Paolo Rossi glugged from one of its magnums after the national soccer team had triumphed in the 1982 World Cup final.

On home soil, Ferrari is also a wedding toast favorite and a perennial choice of Italian leaders seeking to impress visiting dignitaries, most recently at the World Expo in Milan, where Prime Minister Matteo Renzi teased French President Francois Hollande that he would not find anything better in Champagne.

“The great heritage of the brand is how it is entwined with Italians’ lives and emotions,” says the firm’s youthful CEO Matteo Lunelli.

Along with a clutch of cousins, Lunelli is now looking to leverage Ferrari’s domestic reputation into international growth, helped by growing critical acclaim and marketing breakthroughs like being served at the after party at this year’s Emmy awards.

WORDS Angus MACKINNON, AFP

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JPlus December 13, 2015

9

culture Vulture

Eyes on Southeast Asia ART STAGE SINGAPORE 2016 is CREATing A FORUM for SOUTHEAST ASIAN ARTISTS to EXCHANGE IDEAS and CAPITALIZE ON the MARKET

A

rt Stage Singapore, the annual international visual arts show, is set to return for its sixth iteration from Jan. 24 to 26. The exhibition, to be held at the Sands Expo and Convention Center at the Marina Bay Sands in Singapore, plans to host 143 galleries from 32 countries and 30 cities.

Art Stage aims at becoming more than just a place to sell art: It seeks to create a forum where players can exchange ideas and expand their knowledge.

Recently, JPlus’ Sebastian Partogi sat down with Art Stage Singapore founder and president Lorenzo Rudolf to talk about the exhibition. Below are excerpts from their conversation:

What do you have to say about art collecting in Southeast Asia, particularly in Indonesia?

Basically, there are three types of collectors everywhere: Investors, decorators and true conoisseurs. A lot of times, investors and decorators in contemporary art do not really have an elaborate background in the world of arts. Furthermore, the luxury market in Southeast Asia has remained untapped all these years. Many people from the upper socioeconomic bracket have not developed a sufficient taste for the arts yet. This offers us a great opportunity – we need to introduce the high end of the market to the visual arts in order to create a new market niche. The

ART STAGE SINGAPORE 21– 24 JAN ’16

WE ARE ASIA. 10

JPlus December 13, 2015

price of art that investors are willing to [pay] is determined by particular trends in the art market.

Those who buy art because they truly appreciate the meaning of art and have deep understanding of visual arts, however, constitute the real demand in the art world.

They are the ones who determine which artworks will become masterpieces in the future. Real works, judged on their merits by true art lovers, stand the test of time. These works don’t just follow temporary trends or commercial purposes.

Contemporary art that truly speaks to the masses does not talk about only form but also society. These kinds of works are the ones that will last, thanks to their social relevance.

What’s the connection between art and social relevance at Art Space?

We will launch a program called the Southeast Asia Forum for the first time. The forum seeks to catch people’s attention about the role of contemporary art in the development of modern society.

The forum includes two main programs, namely exhibitions and serial discussions, about pressing social issues faced by Southeast Asians.

The theme of our first art forum will be “Seismograph: Sensing the City – Art in the Urban Age”. It is about urbanization.

With two thirds of Southeast Asians currently living in urban areas, urban space now defines our lives.

While cities keep on expanding, social gaps and inequality also keeps growing.

In the discussion sessions, we will not discuss art forms or techniques, but ideas like this. People from different professional backgrounds, like urban activists, architects, social scientists, writers and artists will come together.

The issue of “disconnect” between modern life and tradition will also be explored here. Indonesian artist Aliansyah Chaniago will feature his art project called "Titik Balik" [Point of Return], where he speaks about the environmental destruction brought about by industrialization to the Ciburuy embankment in Bandung [West Java], which has lead to the loss of fisheries and a way of life.

Meanwhile, Norberto Roldan from the Philippines will pay tribute to a modest and peaceful community which existed temporarily in the country after the Second World War.

openness and awareness among Southeast Asian countries about what happens in their neighbors. We also try to bring artists, collectors and dealers together so that we can matchmake people who have the same vision so that they can work together.

Advice for newbies on how to enjoy the exhibition?

Take a closer look at artwork that interests you and talk to people around you about it. You need to open yourself up to a diverse range of experiences: Explore as much artwork as you can – and join the discussions to have a deeper understanding about them.

For more information, visit artstagesingapore.com.

How will Art Stage expand the market for Southeast Asian arts?

We’re trying to get the international world to open up to Southeast Asia. We want to create PHOTOs courtesy art stage singapore

a la Mode

How to Buy a Woman a Handbag A SHOPPING GUIDE FOR THE CLUELESS WORDS Nic Screws, Bloomberg

I

’ve been told I’m hard to shop for. I get it, who wants to shop for a professional shopper? That would be like me offering professional tax accounting services to my mom, the CPA. (That sounds totally illegal, by the way, but you get my point.)

But then I realized by way of interaction with essentially every man I’ve ever encountered (bosses, hairdressers, fathers of friends, dudes at dinner parties) that this isn’t a consequence of my choice of occupation; this is about the intimidation factor that comes along with being a lady. Most men are just straight-up clueless or terrified about making purchases that will please the females in their life—be it their wife, sister, or “no label” companion.

The item I am asked most often from men for shopping advice on also happens to be the most beloved of all in a lady’s wardrobe: the handbag. To which my first response is, “Well, is this purchase for purpose or pleasure—does she need it or just want it?”

So, I’ve devised a shopping road map to help get you in and out of the store with the right bag that perfectly suits her taste and lifestyle. You’ll see it’s really not that hard after all. (Says the professional shopper.)

Practical Bags

Be Observant. Make sure you have a true understanding of her taste level.

Pay attention to the things in her wardrobe she really loves—everything from the brands she wears most often to the various textures and colors she favors.

Snooping in her closet is perfectly acceptable, as is seeking the counsel of her friends. Beyond her own social media posts, check out the taste makers she interacts with and follows to get some ideas or examples of a style she admires.

Size Matters. Beyond the style, the second most important aspect of a forvever-in-rotation handbag (your goal, by the way) is the size. Remember to account for how much space her belongings will take up. For instance, if her daily haul includes a 13-inch laptop, a paddle brush, and a pair of commuting flats—size way up. If buying online, be sure to check the bag’s measurements to assure it’s the proper size, as a lot of popular styles come in various options (like the Bally Sommet tote).

Classic Trumps Trends. When in doubt, a black carryall by an iconic luxury brand like Chanel, Louis Vuitton, Celine, and Hermès will never fail you. But for a color switch-up, camel, tan, and gray are also considered classic, non-season-specific options.

Dazzle Her. Unlike with a practical (yet polished) everyday carryall, your goal with a special-occasion handbag (sometimes called an evening clutch, minaudière, or minibag) is to up the wow factor. She wants something her friends will covet; something that will elicit oohs and aahs every time she takes it out of the closet (see: Fendi or Valentino). Think: bold hues, playful prints, and anything that sparkles.

Little Is Big. It’s no secret that a nice handbag is a costly investment. High-end designer options of the best status and craftsmanship will cost you upwards of $1,000, easily. Good news for you, though, is that tiny handbags, or miniatures, are having a moment. Designers are making more pint-size options—which is fantastic because that means the entry-level price tag on some of the most soughtafter labels minimizes potential “no returns” risk.

Size Still Matters. Just because she likely won’t be carrying this bag every day doesn’t mean it shouldn’t still accommodate all her various non-workweek sundries.

Some ladies can get away with just carrying a credit card and a tube of lipstick for a night out, and others are not as comfortable downsizing their “must-haves.” So if her handbag, or life, motto is “the bigger the better,” consider getting her an oversize envelope clutch or a quilted, midsize shoulder bag with a decorative chain shoulder strap (like the emerald green one by Saint Laurent). Then just add some fancy plans to give her an occasion to show off her new swoonworthy armpiece.

(1) Grained calfskin shopping bag with leather strap, Chanel, $3,500, chanel.com; (2) Two-tone City Steamer MM bag, Louis Vuitton, $3,850, us.louisvuitton.com; (3) Leather Bourlingue bag, Hermès, $6,150, usa.hermes.com; (4) Leather Sommet medium tote, Bally, $1,795, bally.com.

(1) Peach calfskin Baguette with rhinestones, Fendi, $2,850, fendi.com; (2) Studded leather clutch, Tom Ford, $3,690, net-a-porter.com; (3) Lock painted features shoulder bag, Valentino, $3,745, bergdorfgoodman.com; (4) Classic monogram leather shoulder bag, Saint Laurent, $2,750, mytheresa.com.

JPlus December 13, 2015 11

PHOTOs By bloomberg, afp

Impractical

a la Mode

The

New Luxury

Purity and simplicity redefine Indonesia’s burgeoning high fashion industry.

Words Willy Wilson

J

akarta Fashion Week may have ended over a month ago, but a lot of us are still hung up on Dewi Fashion Knights (DFK), the last and arguably most prestigious slot.

Themed “Eyes to the Future,” DFK anointed five highly talented designers and tasked them to stage a collection that best represented their points of view, keeping in mind the issue of sustainability, which impacts both the environment and community.

The knights didn’t disappoint; each delivered a distinct collection that, coincidentally, gave a nod to minimalist fashion – perhaps a reaction to the amplified glamour and nakedness in today’s fashion.

Surabaya designer Peggy Hartanto’s trendy collection was sleek, feminine and up-to-date; Felicia Budi experimented with Flores-made, hand-spun organic cotton in loose silhouette and raw finishing; jewelry designer Rinaldy A. Yunardi toyed with metals and recycled paper to create futuristic, if otherworldly, accessories.

But the ones who really stole the show were Lulu Lutfi Labibi and Haryono Setiadi, and here’s why.

Lulu’s Lurik

Photos: Courtesy of Jakarta Fashion Week

Lulu Lutfi Labibi is a Yogyakarta-based designer who created a heartfelt collection using lurik and kain kembang batu, traditional handwoven fabrics from his hometown.

He draped and twisted the exquisite fabrics, creating oddly beautiful, paired-down ensembles that had just the right amount of drama.

“I am drawn to wabi-sabi, the quintessential Japanese aesthetic that honors the beauty of imperfection. The essence of purity and simplicity in this philosophy give birth to modest and humble approach in my design,” says the Indonesian Art Institute graduate.

His constant exploration of lurik, an indigenous handwoven cloth here that predates batik, rings true to the wabi-sabi philosophy in more ways than one.

Admittedly, lurik pales in comparison other heritage fabrics in terms of its intricacy and visual impact. Unlike batik, which originated in the keraton, lurik is considered low brow. Its uncomplicated striped motif and earthy tones have become a trademark of utilitarian Javanese society, making it the preferred fabric among working class men.

This is exactly what drew Lulu to lurik. His appreciation for imperfection goes beyond the laissez-faire in the construction of his design, but also in the fabric choice. For him, lurik-making is a culture in and of itself – a process that requires discipline, patience, neatness and dedication.

In Lulu’s hands, lurik is artfully wrapped, folded, tied and layered, creating sophisticated silhouettes that evoke the early works of Yohji Yamamoto and Dries van Noten.

“Foreign designers have a big influence on my design and thought-process. But as far as materials are concerned, I only use Indonesian fabrics, “ says Lulu, who spent three months at Los Angeles’ Fashion Institute of Design & Merchandising, part of the prize he received upon winning the prestigious 2011 Lomba Perancang Mode (Fashion Designer Competition).

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JPlus December 13, 2015

a la Mode

Bare Minimum

Haryono Setiadi is a Sydney-based Indonesian designer who defies the popular Jakartan aesthetic, which is rooted in the lavish, highlydecorative styles.

His is the extreme simplification of form, using the basic shapes and palettes that emphasise the purpose and identity of the design.

His collection at the recent JFW, appropriately called “Serenity”, saw a slew of streamlined evening gowns that achieved both comfort and style seamlessly.

The show opened with a navy, strapless silk dress with an asymmetrical cut and handwoven tenun ikat accents on the chest, waist and right arm. The tenun ikat technique also appears on a bra top, worn underneath a loose navy dress with a plunging neckline and thigh-high slit.

The contrast of those soft, slinky dresses against the stiff tenun ikat was stunning, as if the latter provided the texture and solidity that the former lacked.

But it wasn’t until the third look – a sleeveless high-neck top in the form of ­– that one understood the superiority of Haryono’s design.

“We experimented with monochromatic silk, cut individually in stripes, to recreate tenun ikat. But we soon realized that hand-stitching the silk stripes was too risky,” Haryono explains.

The solution? He invested time and money to develop a fabric that would be solid enough to stand the rigorous tenun ikat technique. Textile development is indeed an integral part of his design, which champions minimalism.

Sure, the sleeveless dresses - a dominant look in his collection – were almost elementary in shape.

But the fabrics used and the graceful cut made the dresses float on the female body, kissing her figure in all the right places. The designer, who launched his fashion label in 2011, has always been consistent in creating pieces that are sexy and cerebral. The

wicked cut in his design informs women as to what they can do with their bodies.

“Serenity” marked a shift in gear for the designer, not the least because this was his first attempt at employing a traditional technique into a collection.

“I always wanted to incorporate Indonesian heritage into my design, but it wasn’t until I went to Tenganan – and saw for myself the intricate workmanship the villagers develop – that I knew what to do,” said Haryono, sitting cross-legged at his family house in Central Jakarta days before his JFW debut show.

Arts run in the family.

His younger sister is an accordionist with a deep love for traditional Indonesian music; another sister is fashion designer for children clothing. His uncle is a respectable architect who dedicates his life to heritage building conservation in Jakarta.

But much like his father, Haryono set out to become a businessman. Hence, his business degree from Macquire University.

He spent only a year working crunching numbers in the corporate world before deciding to pursue a career in fashion.

But perhaps, rather unconsciously, his education background has something to do with the pragmatic, calculated and precise tailoring of his design.

JPlus December 13, 2015 13

at your LEISURE

Mexican food, French touch Our contributing food writer delights in an unexpected fusion dish

PHOTOs By julianna siregar

Y

ou cannot escape the global phenomenon of food-truck dining, even in Jakarta.

We’ve been surrounded by pictures of mobile eats, such as in Jon Favreu’s movie Chef, where a fine-dining chef turns becomes a festive food-truck owner, as well as on cable television, which is full of shows about sidewalk street food.

My mind was full of adoring images of melted cheese, juicy pulled pork and falling-of-the-bone ribs, as I visited what has become one of the city’s most famous bazaars, Market & Museum.

For those not in the know, the event is a thematic pop-up market, with vendors selling everything from fashion to food.

Typically, the announcement of a new Market & Museum ensures that thousands of youngsters will descend en masse, which is why I typically avoid the events.

However, a visit to the most recent iteration of Market & Museum, held in Kemang Village in Kemang, South Jakarta, proved worthwhile – and surprisingly easy, despite traffic.

At the event, I ponied up to the city’s rich and famous, with everyone holding different kinds of food, from sweet treats to savory snacks.

Many familiar faces from television were on hand. In fact, some of were busy preparing orders from customers.

While some enthusiastically sought out new dishes after finishing their meals, others sat down languidly under the staircase with agony shown on their faces.

I knew what they were thinking: How can I get through this crowd?

It was not a big problem for me.

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WORDS Kevindra P. Soemantri

Fortunately, I met a friend who kindly guided me to the food-truck area, where a more “civilized” crowd, at least when compared to the boisterous casual tenants, had assembled to dine.

While sniffing the fresh air, a hint of coriander and cumin hit my nostrils. I saw a turquoise colored food truck with its provocative name, Machete, printed in vibrant yellow and orange.

I also saw an empty chair under a tablefitted umbrella and sat. Perusing the menu, I saw something quite unusual – and even my over-active imagination couldn’t predict how it would taste.

Its name was Napoleon, which suggested a kind of beef Wellington or salmon en croute. The dish was neither: According to the menu, Machete was offering a Mexicanstyle ox tongue, accompanied by a honeymustard dressing.

I ordered it immediately, although I was still unclear on where the name Napoleon came from. Was it a culinary reference to the former emperor?

Would there be layer after layer inside, as any French Napoleon-style dish should offer?

I was called to get my dish and then I had an answer. From a first look, it was clear that Machete’s take on the Napoleon was an en croute affair.

As I tasted it, I wanted to give a big highfive to the people behind it.

This was my first time to experience the combination of French delicacies with bold Mexican flavors.

The pastry was flaky, rich in butter. The ox-tongue was tender, coated with lots of cumin and other Mexican spices—which I like—and the dressing was so subtle, elegant and spot on.

This Napoleon experience prompted me to order the Mexican pork belly bedded on a pillow of white rice, fresh chunky salsa and creamy guacamole.

Once again, this was a success.

I loved the way that Machete played with flavor with each dish. Real Mexican food should be like this—festive!

As I talked to the server, she gave me the inspiring backstory of the Napoleon dish, saying it was a “joint menu” offering of a homemade pastry company, JL Pastry, and Machete.

It turns out that the former is famous for

its salmon en croute and beef macedoine pastries.

This is the flexibility in the local food scene that I like to see. Who could ever imagine combining the strongand-spicy flavors of Mexico with the elegant and sacred art of French patisserie?

The experience of eating a Napoleon and the crispy yet tender pork belly at Machete was worth walking through the enormous (and) hungry crowd.

Oh, Jakarta. This city always leaves me expectant, anticipating the next brilliant dish from a restaurateur who is ready to surprise us with new dishes to satisfy our deep hunger.

Market& Museum @marketandmuseum

tasteBUD

For lazy weeknights A recipe for chicken teriyaki Words and photos Theodora Hurustiati

T

eriyaki is the best known food from Japan, after sushi and sashimi. The name refers to the shine – teri – obtained from glazing skewers with the marinating sauce, while yaki – broiling – refers to the way they’re cooked. In Japan, fish are more commonly used for teriyaki, although chicken is quite popular in homes. Purists might say that ginger and garlic shouldn’t be used, but I reckon that they help add more flavor to otherwise quite bland chicken. Teriyaki is a quite popular street and party food, due to the ease of its preparation. For this reason, it makes a great weeknight dinner. You can easily prepare this meal in 30 minutes, if you skip the marinating time. While chicken thighs and wings are best for this dish, breast meat is much lighter on the belly. My side dish is roughly inspired by Japanese sarada no gomae – salad with sesame dressing.

Serves 2 300 g chicken breast fillet 2-3 spring onions (optional) 2-cm (20 g) ginger, chopped 1 clove of garlic, chopped 2-3 tablespoons shoyu (Japanese soy sauce) 1 teaspoon sugar 2 teaspoons mirin Salt, if needed Sesame soy salad 1 carrot 1 cucumber 1 heap tablespoon sesame seeds, toasted 2 teaspoons sesame oil 1-2 tablespoons shoyu (Japanese soy sauce) 50 ml water

• •

•

• • • •

•

To make the salad: peel carrot and slice into about 4-cm long matchsticks and the cucumber into batons with of the same length.

Place the sesame seeds in mortar. Add half of the water and grind to a paste, leaving it rather coarse. Add sesame oil, soy sauce and the remaining water. Mix to combine and use to dress the vegetables.

To make the chicken teriyaki: slice chicken breast roughly into 3-cm cubes. Slice the white bottom part of spring onions into about 2-cm batons and the top green part into thin strips.

Season with soy sauce, mirin, sugar, oil, ginger and garlic.

Leave to marinate for at least 30 minutes.

Meanwhile, soak about 10 bamboo skewers in water. This will prevent them from burning during cooking.

Thread 3-4 pieces of chicken into each skewer, alternating with the spring onion batons.

Grill over the barbecue or on a griddle pan, set on medium heat. Cook for about 3-4 minutes each side, until the spring onions are softened and the chicken is golden. Baste and glaze them a couple of times with the marinating liquid.

Garnish with spring onions. Serve with the salad and some steamed rice. I chose the whole grain brown and wild rice this time around as their nutty flavor, in my opinion, compliments the sweetness of chicken teriyaki well.

Jakarta-born chef Theodora Hurustiati, a 13-year resident of Udine, Italy, was the runner-up in the TV cooking program La Scuola – Cucina di Classe (The School: Classy Cooking) in 2011.

JPlus December 13, 2015 15

trendDIAL

Red Wing Heritage Master Shoe Care Kit

Tenue de Nîmes X Hancock

Dutch brand Tenu de Nîmes is teaming up with British outerwear label Hancock to make two distinct silhouettes for this winter, “Article 41” and “Article 49”. The former is elegantly simple in black and taupe, taking the form of a single-breasted raincoat with khaki quilted liner.

The coat also comes with a concealed pocket, an exposed top button, two front wallet pockets and rear button-down vent detail. This unique style is a tribute to Thomas Hancock’s first patent in 1820, when he invented elastic for fashion.

Meanwhile, the “Article 49” the modern trench coat is defined, featuring a cross-over, a concealed fasten for a clean aesthetic, a leather bucket tension belt and adjustable sleeve tabs. The pair are hand-made in Scotland and are avalaible in stores.

District Vision Unveils Active Eyewear Collection

Finally, boot care is now available in a complete Discover Dover Street Market New manner with Red Wing Heritage’s Master Care Kit. York’s new eyewear collection, District The limited edition set includes a custom-made mason Vision. Their latest series come in a special bag of classic mink oils, polishes and 100 percent installation with standing vitrines and busts, horsehair brushes. The waxed bag also offers a boot dedicated to the budding fitness community in horn, two cleaning cloths, two dust bags to protect New York. The new Keiichi running sunglasses your boots and a leather working mat for mess-free feature lightweight, impact resistant, sweatclean-up. To sweeten your style, the bag features repellent TR90 nylon frames. Dedicated to the Red Wing’s signature Copper Rough and Tough active lifestyle, the series provides rubber nose leather details and two pairs of the boot company’s pads and adjustable temples to provide comfortable Deep Toe Capped Wool socks. Get this stylish kit for fits and a handmade ribbon to keep the frames stable.

US$450 on redwingheritage.com.

As a compliment, the brand’s serves up three different lens-tint options for your daily running habits and a lavish blanket hand-woven in Madras. Shop the style on districvision.com from $298.

Stepping Up/Stepping Out classy sumptuous looks

Fendi Pre Fall 2016

Fendi is set to play with fur and stripes with its Pre Fall 2016 collection.

The master behind its iconic design, Karl Lagerfeld, tapped into a multitude of associations with different patterns and materials. Intensely striped coats and elongated pleated dresses combining silk and organza deliver Fendi’s irresistible fearlessness. The craftsmanship does not stop there. Broaching the final frontier for designers in the world of fur footwear, Fendi is the first to come out with furry sneakers. The colorful Fendi Pre Fall 2016 collection is absolutely a standout style. Who will be bold enough to wear them next fall? +Banyubening Prieta

TAG Heuer x Nendo

TAG Heuer’s minimalist Carrera timepiece has been infused with a Baroque-inspired design by the Japanese firm Nendo. While keeping most of the Carrera’s original form, Nendo tweaked things by replacing the chronograph’s hands with a red tinge. The classic wrist watch now embraces both the contemporary and vintage, featuring a stalwart Swissmade composition that glows. This timepiece is suitable for a Christmas gift, as it is wrapped in clean packaging. The box comes with an antique book and a separate letter opener with an aesthetic that mimics watch hands. To complete the classy sumptuous look, TAG Heuer enclosed an old-fashioned glass bottle with a cork. This exclusive edition is limited to 250 pieces and is available in Japan only.

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JPlus December 13, 2015