Exquisite Taste / August-October 2016

HOT REVIEWS

Sangsaka | Tamarind Dava | The Restaurant PALM COURT | PATIO ODETTE & more!

Up Close & Personal with: • JACK Yoss • William Wongso • Margarita Fores • Julien Royer • Olivier Elzer

the most iconic cocktails and cocktail bars in Asia Asia’s Master Mixologists + World Class Winners +

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Discover! All Day Dining!

Delight in European, Asian and international flavors at our dining outlets The Pond Restaurant, Tepan Noodle and La Cucina. Our local and international chefs transform fresh and seasonal ingredients into delectable plates to feast upon. Excite your taste buds with noodles, teppanyaki, Italian cooking and international theme buffet dinners.

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Managed by Discovery Hotels & Resorts Jl. Kartika Plaza, South Kuta Beach 80361 PO Box 1012, Bali, Indonesia Tel: +62 361 751067 | Fax: +62 361 754585 reservation@discoverykartikaplaza.com www.discoverykartikaplaza.com

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PUBLISHER’S NOTE

Let's

R A IASGlass E

H

ere in Bali, high season is in full swing and that can mean only one thing: plenty of sun-soaked, cocktail-filled parties by the beach at some of the island's most glamorous venues! So what better way to get into the celebratory summer spirit than with an edition that's dedicated to our favourite libation?

From the best cocktails and cocktail bars in the region, we've supped our way around Asia to bring you, our fellow cocktail connoisseurs, the ultimate guide: The A-Z of Cocktails.

We also meet up with some of Asia's finest mixologists to learn more about the tricks of the trade, and we even get our hands on the signature recipes from four winners of the prestigious World Class cocktail competition. Get your shakers, jiggers and pourers at the ready, because these recipes have been conveniently placed alongside a roundup of must-have bar gadgets for any budding bartender, as well as a cocktail glass 101 for those Martini or Margarita moments.

After so much sipping and glass clinking, no doubt you'll be feeling a little fuzzy headed, so we've also filled up on plenty of sumptuous cuisine to help our bodies reboot. In our regular Gourmet section, we've reviewed some of the hottest new restaurants in Asia, from refined Indonesian cuisine at Sangsaka in Bali and elegant opulence at Palm Court by Four Seasons Hotel Jakarta, Jakarta's most exciting culinary addition, to the ultra fine-dining modern French cuisine at Odette in Singapore and culinary delights from the sea at Ocean in Hong Kong.

Just like in our cocktail feature, we've then gone backstage to meet a handful of kitchen celebrities in our Up Close & Personal section, and we pay homage to the hardworking folk behind the scenes at some of Bali and Jakarta's most successful restaurants to find out what motivates them, what makes them tick, and what it takes to stay at the head of the pack in today's ruthless F&B industry.

If that wasn't enough to fill up on over summer, this edition is further filled with upcoming gourmet events in our Grapevine section, an in-depth look at some of the world's biggest wine and whisky players, and we also introduce our newest feature, Exquisite Hangouts, where we temporarily swap the white table cloths and fine-dining formalities for more laid-back gourmet cuisine at two of our favourite hangout spots in Bali and Jakarta.

We hope this edition keeps your gourmet cravings well and truly satisfied over the summer months, and we'll no doubt be seeing you very soon at one of our favourite cocktail bars.

Cheers!

Lenny Marlina Tanu lenny@exquisite-media.co.id Publisher & Managing Director

I20

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PUBLISHER & MANAGING DIRECTOR

Lenny Marlina Tanu

MANAGING EDITOR

Louise Newsham

EDITORIAL TEAM / CONTRIBUTORS

Amanda Luxford Christian Galbraith Michael H. Refa Koetin Jake Fredericks Laura C. Okkie Nikijuluw Harriet M.

BUSINESS DEVELOPMENT MANAGERS

Dely Waty Cameron Smith

SALES & MARKETING MANAGERS

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PERSONAL ASSISTANT

Pricillia Tasya

PHOTOGRAPHIC CONTRIBUTORS

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CIRCULATION

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Evy Mariana Tanu

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Contents

AUGUST | OCTOBER 2016

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GRAPEVINE

Exquisite Hangouts

We take a peek at the hottest culinary events in the region, from a fourhands wine dinner at The Legian Bali to mark its 20th anniversary, to a new menu launch at Mandarin Oriental and gourmet food, cocktail and music events in Bali and Jakarta hosted by the legendary Potato Head Family.

In this inaugural feature we swap the white table cloths and fine dining formalities for more laid-back gourmet cuisine at two of our favourite hangout spots in Bali and Jakarta. Things get spicy at MOFO Kitchen in Seminyak whist La Moda in Jakarta presents classic brasserie bites.

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UP CLOSE & PERSONAL

BEHIND THE SCENES

One of our most star-studded editions yet. Exquisite Taste meets Indonesian culinary superstar William Wongso, Asia's Best Female Chef Margarita Forés and W Bali's Director of Culinary, Jack Yoss, as well as two inspiring kitchen legends who only ever cook by the seasons: Singapore's fine dining powerhouse Julien Royer and Hong Kong's Olivier Elzer.

We sit down with the hardworking folk behind the scenes at some of Bali and Jakarta's most successful restaurants to find out what motivates them, what makes them tick, and what it takes to stay at the head of the pack in today's ruthless F&B industry.

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Please savour responsibly

BORN FROM EXTRAORDINARY OAK CASKS

Contents

AUGUST | OCTOBER 2016

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We review the hottest new restaurants in Bali, Jakarta, Singapore and Hong Kong, from refined Indonesian cuisine at Sangsaka in Bali and homely authentic Italian at Patio in Jakarta, to the ultra fine dining Modern French cuisine at Odette in Singapore and culinary delights from the sea at Ocean in Hong Kong.

In a very exclusive one-off wine dinner at Ju Ma Na in Bali, we caught up with Bodega Norton's regional export manager, Michael Muller, to talk about the joys of working within the wine business, the perfect Malbec pairing and the secret to producing world-class wines.

The ultimate guide for cocktail connoisseurs in Asia. Whether it's an all-time classic, a twist on an original or an iconic cocktail bar that simply cannot be missed, we've supped our way around the region to bring you the A-Z of Cocktails.

GOURMET

EXQUISITE WINE PAIRING

The A-Z of Cocktails

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Contents

AUGUST | OCTOBER 2016

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From bar owners and bar managers to cocktail consultants and competition winners, we've hand-picked some our favourite mixologists in the region to get our hands on their signature recipes and to learn how they've made it to the top of their game.

Meet four of the winners from the world's ultimate cocktail competition and check out the recipes to the cocktails that helped them take their crown.

Asia's Master Mixologists

World Class COMPETITION Winners

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EXQUISITE DESSERT

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AFTER DINNER NIGHT LIFE

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Our sweet tooth takes us to the heart of hip and happening Seminyak to get a taste of the sweet treats at Gardin Bistro & Patisserie; the perfect botanical sanctuary for a private escape complete with decadent desserts.

We're continuing our boozy edition with a post-dinner tipple at The Dutch, Jakarta's latest modern gastro pub with a Brauhaus twist. It's the first watering hole in town to have barrel taps at the bar and an exclusive on-tap cocktail...

After so much fine food and fabulous wine, we soak up the power of Mother Nature with a well-composed, raw ingredient facial at Maya Sanur Spa.

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SPALICIOUS

OUR DINNER SELECTION Inspired by one of Kyoto’s legendary eateries, Kuu specializes in authentic Japanese cuisine and a selection of fine sakes.

Offering a wide selection of Sushi, the freshest Sashimi, California Rolls, Ebiten Maki, Karaage Maki and more.

Known currently as one of the best Japanese restaurants in Bali, Chef Nishida serves only authentic cuisine.

OPEN FROM 11.00 AM - 10.00 PM (ample parking space available and free Wi-Fi)

Maya Sanur Resort & Spa Jl. Danau Tamblingan, Sanur, Bali 80228, Indonesia T. +62.361.849.7800 | www.mayaresorts.com Kuu Bali

@kuubali

Kuu Bali

GRAPEVINE

A Culinary Celebration

T

he brainchild of respected culinary expert and restaurateur William Wongso, Manisan Restaurant is set amid the lush rice fields adjacent to Alaya Resort Ubud. The beautiful Indonesian architecture of the structure is just as authentic as the cultural cooking surprises within. Seeing an opportunity for

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Alaya Resort Ubud unveils Manisan Restaurant, where traditional Indonesian flavours enjoy the spotlight.

–

By Jake Fredericks

cultural and culinary collaboration, William Wongso has designed Manisan as a culinary theatre. Traditional cooking methods from across the archipelago will enliven the restaurant’s open kitchen as diverse guest chefs share their heritage and cooking secrets. Sure to be a true theatrical display of vibrant cuisines, Manisan is set to open

this September – guests will experience unique presentations of local cuisines previously untasted by most of the world and can participate in food workshops that will astonish foodies and bring awareness to Indonesia’s vibrant local heritage. (www.manisanbali.com)

GRAPEVINE

Lyon Executive Chef Cyril Calmet unveils his exceptional new menu at Mandarin Oriental, Jakarta The legacy “Steak Au Poivre” Wagyu beef tenderloin served with cream cheese-filled rigatoni and a made-to-order cognac sauce looks sensational.

Executive Chef Cyril Calmet

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By Christian Galbraith

A

ppointed late last year, Executive Chef Cyril Calmet has started stamping his distinctive mark on the city’s culinary scene with his new à la carte menu at Lyon, the Mandarin Oriental, Jakarta’s acclaimed French restaurant.

Presenting a range of classic French dishes, Chef Calmet displays his eye for the innovative with his passionate reworking, “I aim to share my passion for food through the new menu and create an elevated dining experience for our regular and new guests,” Calmet exclaims with some exuberance.

His personal recommendations include the beautifully presented aged Comte cheese ravioli, a hot dish from the appetiser menu.

The earthy beetroot ravioli is a perfect foil for the Comte cheese and roasted hazelnuts, while the pickled beetroot adds a touch of acidity to balance the cheese sauce.

Aged Comte Cheese Ravioli

The legacy “Steak Au Poivre” Wagyu beef tenderloin served with cream cheese-filled rigatoni and a made-to-order cognac sauce looks sensational, or for guests who might prefer something lighter, check out the sous vide salmon served with white asparagus veloute and smooth carrot puree.

With a career that includes time at the two Michelin-starred, Les Terrasses D’Uriage in Vaulnaveys-le-Haut, France, in North America, the Caribbean and Abu Dhabi and not to mention The Peninsula, Bangkok, Chef Calmet is a most welcome addition to Jakarta’s growing myriad of fine-dining chefs. (www.mandarinoriental.com/jakarta/finedining/lyon/)

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Sous Vide Salmon

GRAPEVINE

Ocean Magnifecence

Every Thursday night experience the delicious bounty of the ocean at SATOO, Shangri-La Hotel, Jakarta's new Seafood Night Experience the magnificent bounty of the ocean. –

By Christian Galbraith

S

ATOO, Shangri-La Hotel, Jakarta's open-kitchen restaurant has long been celebrated in the city for its fantastic lunch and dinner buffets. With 12 interactive open kitchen stations offering a vast range of Indian, Western, Chinese, Indonesian, salad, sushi, sashimi, barbecue, noodles, pasta and desserts, including fruits and jamu, it constantly offers both the choice and quality that fully justifies its popularity and reputation.

A new addition is the Thursday Seafood Night, where the focus is on the

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magnificent bounty of the oceans. For only IDR352,000++ per person guests can enjoy a superb selection of seafood from all around the world complemented by a variety of drinks packages and options.

Choose from delicacies like blue swimmer crabs and king crab legs. Or indulge in the mouth-watering crayfish and Pacific oysters, all available at the cold buffet station, before exploring the open-kitchen stations to discover offerings like the delicious seafood Thermidor and the whole Cajun-roasted salmon with duo of tomato quinoa risotto.

Perhaps the grill is more tempting, where a large range of fresh fish and seafood awaits.

For authentic regional cuisine take a look at the Singaporean chilli crab, the prawn skewer marinated with miso or the seafood curry, prawn tandoori and biryani, which will satisfy lovers of fine Indian cuisine.

Open from 6PM, more information for SATOO, and Shangri-La Hotel, Jakarta's other dining options, can be found on their website. (www.shangri-la.com/jakarta/shangrila/ dining)

GRAPEVINE

The Kitchen Series The world-renowned Ubud Writers & Readers Festival goes gourmet with hands-on cooking sessions with local and international chefs.

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By Louise Newsham

T

he flagship festival that also brought us the beloved Ubud Food Festival is once again drawing in gastronomes across the region with the return of the Kitchen Series as part of the Ubud Writers & Readers Festival, which this year runs from 26th - 30 th October. The festival's Kitchen Series, that will take places from 28th - 30 th October will be briefly setting aside the books and blogs to offer a little taste of today's culinary scene. The Kitchen Series is where the inspiration for the Ubud Food

Double the Hands, Double the Flavour

Festival all began, first created for those who prefer to learn and discover through eating. So, to best put this philosophy into action, the festival will be hosting handson cooking sessions with some of Bali's best local and international chefs as they celebrate the flavours and produce of the island, including chefs and representatives from Locavore, MOKSA, Taksu Spa and Slow Food Bali. Grab your tickets early via the website to secure your spot. (www.ubudwritersfestival.com)

The Legian Bali celebrates its 20th anniversary with an exclusive four-hands collaborative dinner.

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By Louise Newsham

O

n Friday 5th August, The Legian Bali is celebrating its 20th Anniversary with an exceptional and exclusive gourmet event at its signature dining destination, The Restaurant. The glamorous and gastronomic evening will see a collaborative four-hands, wine-paired dinner by Daniel Sia, Founder and Executive Chef of Disgruntled Chef in Singapore, and The Legian's own Executive Chef Luke Macleod. Sharing a penchant for premium quality ingredients obtained from ethical sources, the two chefs will dish up an extravagant seven-course dinner with canapés and pre-dessert, each course matched with a specially selected premium wine. Look out for the gratinated Sumbawa oysters, the Muscovy duck confit and the coconut semi fredo. The evening begins at 6.30PM. To book your seat email reservation@thelegianbali.com. (www.lhm-hotels.com)

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GRAPEVINE

Thirty-One Days of Indulgence The Mulia, Mulia Resort & Villas – Nusa Dua, Bali is treating gourmands to a number of scrumptious treats throughout the resort this August.

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By Louise Newsham

Sky Bar and Spanish Tapas

T

his August, The Mulia, Mulia Resort & Villas – Nusa Dua, Bali is bringing a sumptuous selection of culinary delights to its dining tables throughout the resort.

At Edogin, the authentic Japanese restaurant, a variety of delightfully fresh clams will be presented within different signature dishes using the sweet and succulent flavours packed within the shells, like the King Crab with Asari Clam Butter Yaki, and the Robatayaki Hamaguri Clam with sesame oil.

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Tea Infused Pastry Treat

Seafood is also the name of the game at Soleil, the resort's beachfront panMediterranean restaurant, where a mouthwatering seafood menu of freshly caught whole local fish will be available for grilling à la minute with either Mediterranean or Balinese seasoning. Try the signature live mantis prawn, the live cold water lobster or the melt-in-your-mouth swordfish “Toro”.

At Table8, the signature Chinese restaurant, ginseng will be celebrated as one of China’s treasured medicinal herbs. The Table8 chef will prepare a must-try, unique menu featuring steamed live frog with ginseng

and red dates, sautéed shrimp with ginseng and wolf berry, and crispy ginseng with egg custard. Meanwhile, on the rooftop at Sky Bar, a relaxed Spanish vibe will see sumptuous cocktails and authentic tapas like the classic Croquettas de Chorizo, Patatas Bravas or the more modern Flan de Foie Gras, whilst at Mulia Deli, an English touch will see premium teas infused into every bite of the signature pastries, including an Earl Grey Tea Opera Cake, Jasmine Tea Choux Puff and a Black Tea Bavarian with Chocolate Mirror. (www.themulia.com/bali)

SUNDAY BRUNCH AT UMA CUCINA

Enjoy easygoing family-style dining from 11.30am to 3.30pm ‘Cucina Sundays’ is the popular new Italian-inspired brunch menu now available at Uma Cucina. Here you can feast al fresco on authentic pizza from our brick oven, chargrilled meats and fresh seafood, Italian gelatos and sweet treats all served with an easygoing weekend vibe. To remove all your Sunday cares, the team will provide complimentary childcare as well as complimentary parking.

Uma Cucina Jalan Raya Sanggingan, Banjar Lungsiakan Kedewatan, Ubud Gianyar 80571 Bali Indonesia T +62 361 972448 www.umacucina.com

GRAPEVINE

Ibiza meets Indonesia The Potato Head Family, Indonesia's acclaimed lifestyle and hospitality group, is gearing up to present Balearic pioneer, Jose Padilla, for a series of exclusive events in its Jakarta and Bali establishments.

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By Louise Newsham

J

Jose Padilla on July 29th. The celebrations will then hit the shores of Bali at Potato Head Beach Club on 31st July, before a rare and intimate evening with Jose Padilla at MoVida on 3rd August.

Kicking things off in Jakarta, Potato Head Garage, an institution known for its original concepts, will host a night dedicated to its all-star resident DJs and the special guest,

The evening will see an exclusive gourmet experience that brings guests on a culinary and musical journey to Ibiza and the Balearic islands. Starting at 7.30PM, Jose Padilla will be playing a set of rare vinyl tracks and sharing stories and memories from each, while guests enjoy signature

ose Padilla - a visionary whose legendary residency at Café Del Mar has spawned a new genre with the iconic Café Del Mar compilations - will trade Ibiza for the islands of Indonesia and will be the guest of honour at a trio of events hosted by Indonesia's iconic Potato Head Family.

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cocktails at Akademi Bar. At 8.30PM, the evening will continue at MoVida with an exclusive five-course dining experience as Executive Chef Jimmy Parker presents a Balearic-inspired menu, alongside spirits from Diageo's World Class series.

A limited number of seats are available for IDR 1.1 million per person and can be reserved by email to: reservations.movidabali@pttfamily.com or calling (+62) 361 3029940. (www.pttfamily.com)

GRAPEVINE

The Impeccable Chaîne des Rôtisseurs Chapitre Gala Dinner at Alila Seminyak The invitation promised an extraordinary Chapitre de Bailliage gourmet soirée in the ballroom of a luxury beachside resort with a unique seven-course menu and delightful selection of fine wines – and that's exactly what was served.

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By Louise Newsham

Sous Vide Beef Rib Short

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ast June, an exclusive and ultra gourmet evening soirée was held at Bali's latest luxury beachfront resort, Alila Seminyak, attended by 80 members of La Chaîne des Rôtisseurs – the International Association of Gastronomy.

The evening commenced with the ceremonial inauguration of 29 new members of the Chaîne des Rôtisseurs Bailliages in Indonesia, followed by champagne and canapés served at the poolside lounge.

At 7.30PM, a 20-metre dividing wall disappeared almost by magic to reveal the dramatic setting of the Alila ballroom,

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Tuna Belly Tartare with Yuzu, a Soy Sorbet and Candied Orange Peel

beautifully and creatively transformed and delicately lit for the Chapitre Gala Dinner.

A brigade of 50 immaculately presented Alila waiting staff stood by to demonstrate their perfectly choreographed and obviously well-rehearsed table service. The first delightful course, curated by Executive Chef Stefan Zijta and supported by Sommelier Harald Wiesmann, saw tuna belly tartare with yuzu, a soy sorbet and candied orange peel, perfectly paired with M. Chapoutier La Petite Ruche, Crozes Hermitage Blanc, Côtes du Rhône. The brigade of waiting staff then presented a spicy Bouillabaisse accompanied by a delicious and perfectly

chilled Cloudy Bay Sauvignon Blanc. The gourmet extravaganza continued, with smoked Dutch eel, a foie gras terrine, guinea fowl with a caper and date sauce, a sous vide beef short rib and, last but certainly not least, a Valrhona chocolate mousse with coconut cream and passion fruit.

Besides the fabulous wines, the evening was topped off with performances by famous Indonesian singers and a groovy jazz band, before the Alila beachside pool hosted the legendary beats of international DJ Marco Polo Cecerre, until the small hours. (www.alilamoments.com/seminyak)

Perfection has a darker side.

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Exquisite Hangouts

MOFO K i tc h en Seminyak's hippest and newest brunch spot serves comfort food with no apologies.

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By Louise Newsham

Just six months into opening and MOFO Kitchen is the hottest new spot to hang out over brunch and lunch. Right from the get-go, its playful name lets you in on a little secret – that this place doesn't take itself too seriously, that is, until it comes down to the food.

Mofo Wings

with a fiery palate, check out the mains and lunch menu, “For the FOMOS”. The squid ink pasta is the best version we've ever tried, complete with the famous MOFO chilli, whilst the open sandwiches loaded with roast pork, mushrooms and even skipjack tuna are just what the doctor ordered for an afternoon bite, finished with a MOFO chilli kick. (www.mofokitchen.com)

MOFO's menu draws inspiration from classic Western comfort food then infuses these dishes with the defined and bold flavours of Indonesia, especially Manadonese food from North Sulawesi. If you know a thing or two about Manadonese cuisine, you'll already know that these dishes will come with plenty of spice. In fact, the signature spice mixtures here are so good, MOFO has gone right ahead

and bottled them for purchase, too. From the Western breakfast and brunch menu, be sure to try the Nordic, a twist on eggs Benedict with Norwegian smoked salmon, runny eggs and avocado on brioche, loaded with tobiko and hollandaise sauce. There's also the Full Monty, a classic fry-up with all the trimmings, and even fried camembert, because there's nothing better than gooey, melted cheese in the morning. For those

La Moda

At the centre of Jakarta’s most fashion-forward mall, La Moda is like an oasis of cool for shoppers and feast seekers alike.

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By Refa Koetin

After Dark

Following a recent stylish makeover, La Moda is better than ever as it flaunts a new modern European Brasserie style. Operating under new management, La Moda serves modern treats such as brick oven-made pizza, gourmet cakes and pastry, freshly made bread and mouth-watering favourites from the show kitchen along with delectable

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and takeaway coffee or desserts counter. The high-quality service, delectable dishes and chic atmosphere of La Moda also mean that it’s a great place to hold your private event and is available for exclusive use.

This fashionable establishment boasts a main (www.lamodajakarta.com) dining area, an elegant lounge, a private room for 12 people, bar area, pizza counter tapas and refreshing cocktails at the bar daily from 10AM to 10PM, ensuring a suitable cove for mall goers looking for a brief respite.

up close & Personal

— Director of Culinary —

JACk YOss

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Jack Yoss, Director of Culinary at W Bali, felt at home in his childhood kitchen and was inspired by his father’s home cooking, so when it came time to start work, he headed off to be a saucier at Chinois on Main.

There he caught the eye of ChefOwner Wolfgang Puck, who taught him to balance flavours and make signature Chinois dishes, and set Jack off on his own culinary career. Having travelled widely and worked in several countries, Jack is back in the kitchens at W Bali, having previously served as chef de cuisine on the pre and postopening team from 2010 to 2012.

Exquisite Taste sat down with Jack to talk about his love of the street food scene, the effect of local sourcing and his great team at W Bali.

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By Amanda Luxford : Jack, thanks for taking the time to chat with us. Tell us how you ended up in Bali?

A: I fell in love with Bali on holiday in 2006. My wife and I were travelling and worked all over Asia and Europe in everything from chateaux in France and Michelin-starred restaurants in London, to being a guest chef in Japan and Barcelona, as well as soaking up the food and culture of Asia. I heard about the upcoming opening of W Bali when I was a guest chef at W Barcelona and was hired as pre-opening chef de cuisine for Starfish Bloo. : Who are your biggest influences?

A: There are, of course, the godfathers and kings of the kitchen I admire and who have influenced food around the world, but for me these days it is the sights, sounds and smells of Asia and its night market food scene. Nothing is better than street food in Southeast Asia and nothing inspires and excites me more than an evening spent at one of the night markets in Penang, Bangkok or Saigon. : Tell us about working at W. A: W is a very creative environment, there’s nothing really cookie cutter about it and there is plenty of room for creativity. To create the menus, I took inspiration from

Roasted Beet & Roots Vegetable Salad

my travels around the world, from the street food, from kitchens I've worked in and experts I've been blessed to have worked with. We have over 130 in the kitchens and I get them all involved. Our Indonesian chefs are great at Western cooking, they have fantastic skills all the way from mise en place, to cooking and creative plating; I could take them to the US and they’d be great. : Sourcing is one of the biggest challenges for chefs on the island; how does that impact on the menus you create?

A: Before I put something on the menu, I speak directly with the small farms or purveyors to make sure it’s available. I

am a strong proponent of local sourcing and investigating what I can do with local products. We are lucky that we work with many small budding farmers and artisans.

I adapt my recipes and get creative with what is available locally, it keeps my recipes evolving. : Can you tell us about your work with local farmers?

A: During pre-opening, we partnered with a few small farms in Bali that grew only for us. We had seeds imported from Europe and Australia and import vegetables were grown to specification just for us. We visited the farms weekly during pre-opening to gauge what could grow well and explain what we

47

restaurants so, after five years, still being a player in the field is quite an achievement.

A lot of what we do comes down to the team bringing the experience to life. With over 300 people in the kitchens and on the service team, we rely on them to bring the energy and atmosphere of our Sunday sessions to life, from brunch all the way through to our Sunset sessions at Woobar.

elevating the experience and now, with great sourcing, it has the largest selection of cuts of beef in Indonesia and will rival any steakhouse outside Indonesia as well. We have added touch points, such as the meat sommelier and the tableside showcasing of the beef cuts over the last year and really rounded out the concept together with the food and cocktail program.

: There’s a lot of excellent Asian street food on the menus, have you spent a lot of time travelling to research it?

A: I have always loved Southeast Asian street food and have travelled extensively and picked up things along the way. Street

: Away from W Bali, where do you like to eat?

A: Taco Casa for great value and consistent tacos, Ginger Moon for dim sum and great cocktails, Nostimo’s for Greek pitas, Lantern for easy and quick Asian food,

It was an accident that benefitted everyone.

I have many more stories but this is one of my favourites. We still practice this same culture today even though we are much busier than back in the early days.

hawkers for the most are so friendly and surprisingly willing to share information and generally have a chat as they are proud of what they do. I’ve learned quite a bit just watching and chatting up the hawkers.

Tiger Palm for the Penang chicken wings; I usually keep it pretty simple.

: Starfish Bloo and FIRE offer two of the island’s most popular Sunday brunch experiences. With more competition than ever, how do you stay atop the Bali A-list?

A: Bali in general and Seminyak especially have world-class options in terms of

: FIRE serves some of the best steaks on the island, is that something that goes back to your early days in Las Vegas and San Francisco?

A: The FIRE concept since pre-opening has been a modern grill. Our team has been

were looking for. I remember one time we were walking through the farm and Gede was complaining about a new vegetable he was trying to grow. He showed us where he had planted it and said, “Look it’s all weeds, the flower doesn’t grow at all. I wasted my time.” It turned out that he was trying English peas and the pods wouldn’t grow, but the pea shoots grew like weeds. I still remember Gede’s look of surprise at how good the shoots were raw and the smile on his face. He made good money off what he thought were weeds, but most importantly it taught our sous chefs, who were with us, the importance of connecting with your farmer and knowing where your food comes from.

Breakfast

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: Being a chef always appears glamorous, but the truth is its very hard work, so in a sentence what’s the best advice you can give would-be chefs?

A: If you can afford it, go to college for something else; if not, buy a good knife and comfortable shoes, and hope for good luck! (www.wretreatbali.com)

Grilled Thai Sausage-Stuffed Squid

INGREDIENTS

• 12 x 50g squid tubes • 300g pork stuffing • 12g squid ink crackers • 2 shallots sliced thin • 2 leek greens or spring onion julienne • 1 long red chilli deseeded, julienne • 20 sprigs coriander leaves • Chilli-fish sauce to taste, per plate

PORK STUFFING

• 300g pork neck • 30g Thai herbs (mix: coriander, mint, Thai basil) • 15g fish sauce • 20g garlic chopped • 20g ginger chopped • 20g lemongrass chopped • 10g red chilli (hot) chopped • 20g coriander chopped

METHOD

• Dice the pork small then marinate with all other ingredients

• Grind 200 grams of pork meat in a meat grinder with a course blade (or buy ground pork) • Mix the remaining pork dice & ground pork together, then stuff the individual squid tubes • Seal squid tubes with a skewer • Put the stuffed squid in plastic and vacuum seal • Cook sous-vide or in a water bath on stove for 20 minutes at 60 degrees Celsius

SQUID CRACKERS • 200g sago pearls • 100g squid ink • 200g water • oil for frying

METHOD

• Boil the dried sago pearls with water, until soft • Add the squid ink and mix stirring vigorously • Pour on a baking tray and dry in an oven with pilot on overnight or a food dehydrator • Once dry, break into small pieces then deep fry until crispy • They will puff up quickly; pull from oil, salt slightly and leave on a paper towel.

ChilLi-fish sauce

• 300g garlic peeled • 500g long red chilli • 500g hot green chilli • 500g ginger peeled • 650ml Tauco • 1kg palm sugar • 750ml white vinegar • 1 tbsp salt • 3 tbsp dark soya sauce

METHOD

• Blend all ingredients together in a blender or food processor, finish with soy to taste

FINISHING

• Sear the sous-vide squid & finish in the oven for around 5 minutes, then rest on paper towels • Spoon desired amount of chilli-fish sauce on three appetizer bowls • Cut squid in half after resting and arrange over the chilli sauce • Place crispy squid crackers to your liking • Garnish with coriander, sliced shallots, julienne chilli and green onions

49

up close & Personal

50

As one of Indonesia’s leading culinary minds, William Wongso has earned a respected reputation as a food expert, making it his life’s work to preserve and illuminate authentic Indonesian dishes from across the archipelago. We had the opportunity to speak with him at the launch of his new book, Flavors of Indonesia: William Wongso's Culinary Wonders.

–

By Jake Fredericks

: We are excited to hear that you have a new book coming out – can you give our readers a behind-the-scenes look at the work that went into it?

A: I’ve been documenting traditional markets and the traditional food scene for the past 35 years and a lot of the work that I have done has gone into the book. I am totally focused on the food and the culinary heritage; I am not a writer, so I have an excellent editor and a reliable publisher.

Actually the most important thing about the launch of this book is my publisher. He is very persistent and would go after me when I was travelling a lot and my mind wandered. We both wanted a good book – we spent so much time working together to create the layout and to place individual pictures.

I emphasised to my publisher that I didn’t want to publish a cookbook. If I present a recipe, I want people to know more about the depth of the food culture behind it. I wanted to highlight the unique regional food cultures of Indonesia. I also wanted it to be internationally accessible so people from all over the world could understand what the mysteries of traditional Indonesian cuisine are. Soon you will be able to order it from Amazon globally; in Japan they have already put it online and in Europe also. : Aside from your book, can you tell us a little more about the other things that you are doing to spread the word about Indonesian cuisine?

A: I have been working a lot in the field of official culinary diplomacy and training the next generation of Indonesian chefs.

Whatever you want to say about food, when there are no cooks: forget it. If there is no education: forget it. So we designed a special Indonesian culinary curriculum. Last year we distributed some of our students to local Indonesian restaurants so they could learn and practice. It’s essential that the students are not only doing Western things.

If you are going to be a chef, you have to understand about western cooking culture,

but being Indonesians, it’s very important for these chefs to know about Indonesian culinary heritage. : What would you recommend to a young person who wants to become a chef? How would they start?

A: First they need to be given the opportunity. In my culinary diplomacy program I travel with a bunch of young Indonesian cooks. In addition to learning about local cuisines, I teach them to cook internationally and to encounter different ingredients that aren’t the same as in Indonesia. When it’s their turn to cook Indonesian cuisine for international chefs, I love to see the reaction as they are surprised about the complexity, the layers of flavours, the textures, colours and cooking methods that go into every dish.

I do my best to encourage youngsters who want to be chefs; I am looking forward to a time when young Indonesian chefs de cuisine are widespread. Today in Indonesia everybody wants to be a celebrity chef, but they never start with experience in a restaurant. They are just cooking on the television screen with no training or expertise – nobody ever tastes their food.

In Western countries it’s different, Gordon Ramsay is not famous only because he can get so angry in the kitchen, but because he was a great cook to begin with. Jamie Oliver is the same. Young people need to be inspired by cooking and cuisine, not by fame. : A lot of Indonesian culinary heritage can be experienced through local street food. Do you have a favourite?

A: I was born in East Java near Surabaya so of course I grew up with that street food – from martabak, savoury martabak, to satay, coconut-spiced satay and soto – this all comes from where I grew up. These are the comfort foods I can have at any time.

Besides that, I am constantly travelling to different regions where I can enjoy the taste of the local favourites. In many cases, these

local specialties can never be found outside of their original region because of the deep ties to the local heritage. However, I have one big ambition. I am looking forward to being able to get some sponsors to take the famous Bali spit-roast pig, babi guling, to the world barbeque championship in the US. They have this competition every year in Chicago. I am sure – I am sure that we will get the medal. : You are also highly involved in the opening of Manisan, the new restaurant at Alaya Resort Ubud. Can you explain this new restaurant and the philosophy behind it?

A: What we will have in this restaurant is a culinary exchange. We will conduct workshops and tastings so everyone can learn about certain cuisines and taste the most authentic food. You cannot Google recipes unless you already know the flavours.

How can you google Indonesian food if you have never tasted it before? I know of one Indonesian restaurant in America, it is quite popular in New York, but the chef has never been to Indonesia.

This restaurant, however, is being built with the concept of Indonesian traditional flavours taken to the highest standard possible without compromising the authenticity. We have a good open kitchen so it becomes a theatre. We have a local chef and home-cook chefs that will always be in the kitchen, but on a regular basis we will bring talented cooks from different unique regions to come to present their cuisine. It’s really a show; that’s why we’ve named it a culinary theatre. I am already planning to get the first team here, from Jambi, South Sumatra. Right now I am talking to the governor, asking him to send a team to Bali, bringing all of the local ingredients. It’s ironic that in Indonesia we have so many visiting chefs from Western countries or Japan, but we never see any visiting chefs from within Indonesia – this restaurant will change that. (www.williamwongsoseries.com)

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INGREDIENTS

Acehnese Fried Chicken with Crispy Curry Leaves

52

• 1 whole free range spring chicken cut into small pieces (about 20 pcs) marinate with garlic and salt • 50g curry leaves • 5 pcs pandanus leaves (cut into 3cm pieces) • 100g Indonesian basil or Thai basil • 4 pcs green chilli paddies • 5g tamarind paste diluted in water • 1litre cooking oil

METHOD

FINALLY GROUND SPICES

• 40g shallots (about 8 cloves) • 30g garlic (about 6 cloves) • 10g ginger • 7 pcs cayenne pepper or green chilli paddies (optional)

• Marinate chicken with ground spices. Set aside and let it rest for 30 minutes.

• Prepare a deep fryer or big wok. Fry chicken pieces in hot oil until brown.

• Fry basil, pandanus leaves, and chilli in low medium hot oil until crisp, one type of leaf at a time.

• To serve, put chicken onto a plate. Cover with crispy leaves and chillies as garnish.

up close & Personal

Chef Owner

Julien Royer The renowned executive chef, previously at JAAN and now the co-owner of Singapore's finest new restaurant, Odette, reveals what it was like building a legacy for one of Asia's most successful restaurants, why respecting produce and seasonality is key to fine dining, and why our childhood contact with food shapes our tasting experiences for the rest of our lives.

–

By Louise Newsham

: Today you're one of Asia's most celebrated and successful chefs, but what first enticed you into the kitchen?

A: My family used to have a small farm in a rural part of central France, so growing up on the farm really taught me to live by the seasons. We didn't have a big supermarket to shop at, so we would only eat what we produced. I was lucky enough to grow up in this kind of environment, where all of my family, especially my mum and my grandmother, knew how to make everything from scratch, from cheese and butter to bread and baked goods. They knew real cooking. That's when it really clicked for me, when I learnt that serving simple, honest food could bring so much pleasure. : Your restaurant, Odette, is actually named after your grandmother, but who else has inspired you throughout your cooking career?

A: What really inspires me about chefs is not only their technique or their skill, but the approach they use when it comes to produce: how they work with the seasons and how they use a smart, sustainable approach. So for that reason I would say Michel Bras, a three Michelin-starred chef who teaches nose-to-tail cooking.

But beyond that, I believe it is the taste education you receive as a child that determines how you taste, see and smell for the rest of your life. That is more important than any Michelin-star training. : Originally from France, you've now become a household name in Singapore thanks to the legacy you helped create at JAAN – a restaurant that regularly hits the top spot in Asia's 50 Best Restaurants awards. What was it like being part of such a famous restaurant?

A: It was truly fantastic. JAAN is perfect for

any young chef who really wants to make a name for themselves – a place where chefs can really expand their culinary horizons. It was a great platform to expand my cuisine and show what I can do. They basically gave me six months to prove myself and within those six months the restaurant became full every day. Four years later, after I had built a great team, trained them, taught them my recipes and watched them grow, it was the perfect time to bring my team with me to open Odette. : Odette is the latest modern French fine-dining restaurant to open in Singapore, already slated to become a number one restaurant in Asia. Can you tell us a little bit about the concept?

A: The concept is very simple. We aim to deliver honest food that celebrates seasonal produce and at the end of the day, makes people happy. When you go to a restaurant,

53

That's when it really clicked for me, when I learnt that serving simple, honest food could bring so much pleasure.

Oyster 'Jacques Cocollos'

Landes Foie Gras

you not only want great food, but also great service, a great wine list and an enjoyable experience, from the first step into the restaurant to the last petit four. That's what we always strive to achieve at Odette. : We've heard you still hold a lifelong respect for seasonality, terroir and artisanal produce, and you incorporate this philosophy into your cuisine at Odette.

How exactly do you do this?

A: Seasonality, terroir and artisanal produce have been very close to my heart ever since childhood, so I always try to make the produce and the farmer shine by using simple cooking techniques. The star of the restaurant is not the chef – the star is always the produce and the great, hardworking farmer behind it. : We can't wait to try your creations at Odette – what can we look forward to?

A: The cuisine is always revolving and evolving with the seasons, but right now we

54

have a wonderful dish called Mushroom Tea – a very simple but very tasty and intense cappuccino of mushrooms. For the main course, I really love the pigeon, and for dessert, we have a cool version of a lemon tart – it's super sexy, super light, almost no added sugar. You have to try it. : Have you tweaked any of your modern French recipes to suit Asian palates?

A: Yes, because you have to adapt the cuisine to where you are. I wouldn't serve the same food in Paris as I would in New York, Bali or Singapore. You have to please your guests as that's ultimately the number one priority. For example, I've noticed that in Singapore most of our clientele have quite wild, masculine tastes. They like food that's smokey, chargrilled and filled with umami flavours. : This year you'll stand as mentor and judge at the San Pellegrino Young Chef 2016 competition. What advice will

you be giving to these budding kitchen enthusiasts?

A: I think nowadays the most important thing is not to follow the trends. Do what you believe in, and always be honest in what you do. : And finally, what advice would you give to foodies in Asia, looking to get a taste of the region's very best cuisine?

A: There's so much to try and discover here in Asia. It's one of the best places in the world for culinary diversity. Thai is one of my favourite cuisines after French and Japanese food, but wherever you go it seems you can find cheap, simple street food that just blows your mind. If it's fine dining you're looking for, in Hong Kong try Amber at The Landmark Hotel, try Shinji

by Kanesaka in Singapore and in Tokyo try RyuGhin by Chef Yamamoto. (www.odetterestaurant.com)

LEMOn Tart

55

1

For the Lemon Pastry Cream

500g milk, 2 lemons, zested, 120g egg yolks, 100g sugar, 40g corn starch, 80g butter

Method

1. In a medium pot, heat the milk until warm to touch, about 60°C. 2. Add the lemon zest and allow the mixture to infuse for 10 minutes.

Strain the infusion into another pot.

3. In a small bowl, whisk to combine the eggs, sugar and cornstarch. Slowly pour the lemon-milk infusion into the bowl and whisk until well-mixed.

Place the combined mixture into the pot and heat to 60°C. Stir until thickened.

4. Remove the mixture from the stove and add butter, whisking till well combined.

5. Allow the mixture to cool to room temperature before transferring into a piping bag.

2

For the Lemon Curd

200g sugar, 10 eggs, 4 lemons - zested, 400g lemon juice, 2 gelatine sheets, 680g diced butter

Method

1. Combine the sugar, eggs, lemon zest and juice in a double boiler.

Allow the mixture to cook for about 10 to 12 minutes, whisking often till the mixture has thickened.

2. Separately, soak the gelatine in a medium-sized bowl filled with iced water for 5 to 10 minutes. Once soft, remove gelatine sheets from water and squeeze out excess liquid.

3. Remove the sugar-egg mixture from the heat and add the softened gelatine. Whisk in the diced butter, one piece at a time, until smooth.

4. Strain and refrigerate overnight in an airtight container.

5. Before use, place lemon curd in a stand mixer fitted with a paddle attachment and beat until smooth. Transfer into a piping bag.

3

For the Brittany Shortbread

170g butter, 85g egg yolks, 170g caster sugar, 235g flour, 8g baking powder, 2g salt

Method

1. Combine all the ingredients in the bowl of a standard mixer fitted with the whisk attachment. Whisk at medium speed for 20 minutes, until stiff peaks have been achieved.

2. Transfer mixture into a piping bag and pipe into droplets. Place the meringue drops into a dehydrator for 3 hours at 57°C.

5

For the Lemon Basil sorbet

500g water, 400g sugar, 750g sparkling water, 120g fresh basil leaves, 200g egg white, 250g lemon juice

Method

1. In a pot, bring the water and sugar to boil.

Once the sugar has dissolved, remove the pot from the stove and let the mixture cool to 60°C. 2. Add cold sparkling water and mix well.

3. With a hand blender, blitz the basil leaves with enough sugar-water mixture until the basil leaves are finely blended. Combine all the ingredients and continue to blitz with the hand-blender.

4. When well combined, pour 600g portions into individual Paco Jet Bowls and freeze overnight.

6

For the Lemon Espuma

500g water, 150g sugar, 8g pectin NH95, 3 gelatine sheets, 200g lemon juice, 120g egg whites

Method

1. Combine the water, sugar and pectin in a pot and bring it to a boil. Remove the pot from the heat, once the sugar and pectin have fully dissolved.

2. In a separate medium-sized bowl filled with iced water, soak the gelatin for 5 to 10 minutes. Once soft, remove gelatine sheets from water and squeeze out excess liquid.

3. Add the softened gelatine sheets into the still warm syrup and mix till dissolved. Allow the solution to cool and add lemon juice and egg whites.

With a hand blender, blitz till well-combined.

4. Place the mixture into a siphon with two gas chargers and place the siphon aside until the dish is ready to be assembled.

Method

1. Cream the butter, egg yolks and sugar together in a stand mixer fitted with the paddle attachment. Slowly add the dry ingredients until well combined.

2. Remove the mixture and divide the dough into 200g portions. Cling wrap the individual dough portions and allow them to rest in the fridge overnight.

3. Remove the dough from the fridge and allow it to return to room temperature.

4. Roll the dough out into a sheet, about 4mm thick. Cut the dough with a round cutter (approximately 5cm wide) and bake in a pre-heated oven at 165°C for 7 minutes.

4 56

For the Lemon Meringue

290g lemon juice, 150g threalose, 25g albumina powder, 90g sugar

To Serve

1. Secure a piece of shortbread onto a plate with a drop of lemon pastry cream.

2. Pipe the lemon curd into the middle of theshortbread and crumble a piece of shortbread onto the curd.

3. With a smaller rounded ice cream scoop, scoop the lemon basil sorbet.

Place the sorbet on top of the lemon curd and crumble at the centre of the shortbread.

4. Pipe the lemon pastry cream on the inner perimeter of the shortbread.

5. Shake the siphon and dispense enough espuma to cover the lemon basil sorbet.

6. Place the meringue onto the espuma dome and serve.

up close & Personal

. E xec u t i ve C hef .

OLI V IER ELZER –

By Jake Fredericks

O

livier Elzer, Seasons co-founder and executive chef, is a young culinary star with renowned gourmet roots. His grandfather once served as chef to the last tsar of Russia. Captivated by his grandfather’s passion and talent for food perfection, the 36-year-old French chef developed his own gourmet philosophy, driven by the idea that perfection is fleeting – every dish has another layer of refinement hidden away.

To this end, Chef Olivier is always looking for new ideas. While traditions and classics ought to be continued, this should not come at the expense of innovation and invention.

Guided by the experience of culinary luminaries, Chef Olivier started his career with and eventually graduated to receiving accolades from Michelin restaurants throughout France. In 2007, he was named one of the country’s 22 best young chefs

by Gault Millau. Not one to rest on his

laurels, this Michelin-starred chef chose Hong Kong as his next food frontier in 2009. During his time with the Hong Kong Mandarin Oriental’s Pierre Restaurant and L’ Atelier de Joël Robuchon in Central, he acted as executive chef and chef de cuisine, leading these two fine-dining establishments to two and three Michelin Stars respectively in 2010 and 2012.

— : What is it that drives your passion for food?

A: I define my interest in food by the diversity and variety that we can find internationally. To be able to work on food products coming from different corners around the world is an idea that pleases me a lot and strongly increases my creativity. : How would you describe your culinary philosophy?

A: My culinary philosophy has certainly changed since I arrived in Hong Kong.

With my French background I quickly understood how important is to be reactive and competitive. Today French gastronomy suffers from too much complexity. I really want to thank Mr. Joel Robuchon for transmitting to me his inspiration of French cuisine focused on taste, technical mastery and simplicity. : How do you see this philosophy playing out at Seasons?

A: We opened Seasons two years ago and the restaurant works very well. The idea was not to make a gourmet restaurant strictly speaking but a modern French restaurant.

In 2016, it is possible to reconcile creative cuisine with a much simpler and relaxed service. Here, the notion of a popular restaurant is much stronger than in France and that's why I want Seasons to combine all types of guests. For lunch, the average

57

Grilled Rib Eye Shallots Confit & Red Wine Sauce

Wagyu Beef Tenderloin Rossini, Crispy potato & Black Truffle Sauce

price is HKD350, which allows it to remain accessible.

From now on, I want to develop my knowledge and recipes under various aspects. Without any pretention, I feel invested in returning French food to a form of simplicity. : I understand that Seasons has quite an interesting concept. Can you tell us a little about the restaurant from your perspective?

A: The restaurant has been designed around the four seasons, so you can actually discover four different atmospheres, which brings to our guests a choice of environment to enhance their culinary experience.

Seasons is a cosmopolitan and smart-casual French restaurant, which places an emphasis on intimacy over austerity, comfort over conformity and quality over all else. : What is your favourite dish at Seasons, and what makes it so special?

A: My signature at Seasons is entitled: “Grilled Tuna Belly in Five Spices, Crushed Avocado & Crispy Shallot”. This dish has followed me since I started to work in Burgundy and at this time I wanted to create a creative and modern culinary invention to break the traditions. Our guests

58

Grilled Langoustine, Risotto Venere and Masala Butter

are convinced I found my inspiration in Asia and are naturally surprised when I explain to them there is almost nothing Asian in either dish creation or composition. This dish combines together a profitability, easy realisation and high efficacy for leaving a mark on everyone’s mind.

: Can you recall the proudest moment of your career so far?

A: I can definitely say I have two memorable moments that specially marked my career. The first was when I obtained three Michelin stars at L’Atelier de Joël Robuchon Hong Kong, this was one of those moments you feel your perseverance has paid off. And the second was when : What is it that inspires you to create?

A: Before all, my creations are based on the I, as a foreigner, opened my own French restaurant in Hong Kong. Specifically seasons and respect for product. Secondly, when I look back after the project has been I defend the French gastronomic classics, which means for me a set of values including realised today and I can say that it is a real success. “terroirs” (soil), traditions and “art de vivre” (lifestyle). Finally, creativity is very important for new inventions, challenging : What type of food do you crave outside to exceed our guests’ expectations without of work? forgetting simplicity.

A: During my free time, I really enjoy Asian food in general with a slight preference for Japanese sushi-sashimi : What are some of your favourite ingredients to work with?

A: I really don’t have any preferences on : What advice would you give to someone specific ingredients as my selection is made who aspires to be a chef? in relation to the seasons. Thanks to the A: I won’t say anything new but just the organisation in Hong Kong, I am able to truth – if you aspire to be a chef you have to work with the same producers as those who be passionate about your job. It is not even I already had in Burgundy for the finest possible to think of being a chef just for French ingredients. Besides, I also benefit pleasure; it requires a lot of dedication, time, from the best Japanese, Hong Kong and sacrifices and perseverance.

Australian products. (www.seasonsbyolivier.com)

Crispy Kadaif Soft Boiled Egg , Hollandaise Emulsion & Caviar

INGREDIENTS

• 1 egg • 1 tbs horseradish cream • Hollandaise sauce foam to taste

• 10g caviar (added on top of the egg)

EGG

• 1 egg • 5 pcs chervil (for decoration) • Flours & Kadaif

METHOD

Boil the egg for 5 to 6 minutes and place it into the ice straight away. Remove the shell and add

flour, egg yolk & Kadaif around it. Deep fry in 180° oil for 1 minute until the egg gets warm inside.

Horseradish cream

• 60g horseradish • 120g cream • Water plus salt

METHOD

Cook the cream in a pan with all the ingredients all ingredients, wait until the mixture thickens.

Hollandaise sauce

• 150g butter • 85g egg yolk • 60g water • 15g lemon juice • 18g vinegar • 3g salt

METHOD

Slow cook for 30 mins at 75°. * To achieve espuma texture, prepare it in a siphon with gas capsules.

59

up close & Personal

Asia's Best Female Chef talks to Exquisite Taste about the complexity of her native Philippine cuisine, her love for authentic Italian cooking, and how she's built a culinary empire by fusing the two together so delectably.

–

By Louise Newsham

M

argarita Forés, also known as Asia's Best Female Chef following this year's San Pellegrino Awards, is the Philippines' own culinary mastermind who has been taking the world's dining tables by storm with her Philippine-Italian fusion cuisine that's just as innovative and delicious as it sounds.

Having learned the ins and outs of traditional Italian cooking during a stint in New York, later followed by an exploratory move to Europe's beloved boot itself, today Margarita has cooked her way to the top, with a burgeoning culinary empire under her belt. From Cibo, the Italian chain now in its second decade, to Lusso, a Champagne bar and the farm-to-table organic venture, Grace Park in Manila, Margarita Forés is right up there with Asia's kitchen greats.

During an exciting cooking demo here in Bali, we talked to Margarita about her discovered love of Italian cuisine, the uniqueness of her native Philippine delicacies, and how she's fused the two together so delectably.

— : Today you're renowned as Asia's Best Female Chef, but what first sparked your passion for cooking?

A: I worked at the Valentino fashion house in New York in the 70s and fell in love with everything Italian. There was a large influx of Italian businesses to New York at the time. While I enjoyed the fashion part of it, the flourishing Italian dining scene got me cooking my own pasta and practising with my mum’s cook. Eventually, I found myself spending more time at night cooking for friends, both Italian and Filipino. Finally I decided to pack my bags and go to Italy to learn about the cuisine first hand. I took short courses from three Italian signoras in 1986. But the bigger lessons came from being there on my own, forced to learn the

60

language and absorb as much as I could by visiting the markets and eating out with the locals. Being in Italy alone in my mid-20s was a very challenging time, but it forced me to face my insecurities and crystallise what I really wanted to do. : You’ve now travelled and cooked around the world, but where has been your favourite culinary destination?

A: Going back to my home province of Negros is always heart-warming and a grounding experience for me. My grandfather Amado’s advice has always been to never forget how I started and never forget where I came from, thus, going home to my roots always gives me a chance to be thankful for all my blessings. Of course, trips to Italy and New York are also always refreshing and enriching since these two places are close to my heart and are both where my passion for what I do today was born. : Philippine cuisine is a diverse mix of culinary influences. What would you say is a typical Philippine signature dish?

A: Our cuisine is so diverse that it’s hard to represent and pin it down to just one signature dish. Among the popular Philippine dishes is kinilaw, our own take on ceviche, which is unique because there is evidence that this dish already existed a thousand years ago, way before any outside influence affected us. The use of vinegar together with citrus as souring agents, and the use of the freshest seafood and other ingredients available in different parts of the Philippines creates a huge variety of versions of this dish.

Then, of course, there is the adobo, which is a dish influenced by the adobo of Mexico and Spain. But it is unique in the sense that the braise includes vinegar together with soy sauce, garlic, peppercorns and laurel.

The classic one is done with chicken and pork, but because it is not just a dish but a style of cooking, the range of adobos has become quite wide, including those done with squid, vegetables and other proteins like beef, lamb and duck.

Then there’s our sour soup, sinigang, which is also iconic. We also have a wide range of dishes using coconut, like our binacol, a simple soup done with coconut water, or laing, a Bicolano dish made with taro leaves and chili. There are also many dishes from

Mindanao Island like the pianggang made of burnt coconut meat or the de rigueur condiment called palapa. : With your love of Italian cooking paired with your passion for your own native cuisine, you're now best known for your Philippine-Italian fusion cuisine.

How do these two contrasting cuisines complement each other?

A: Both Italian and Philippine cuisines celebrate regionality, and they both revolve around our mothers. Although the cuisines are very different, perhaps the biggest similarity is that life revolves around the dining table. And we all love to eat...

monopolised the industry were American franchises and I was confident that I could create a home-grown Italian concept because of my exposure and experience.

That’s how Cibo was born.

Lusso, on the other hand, is an elegant Champagne bar meant to recreate an old-world European cafe for the Manila market, whilst Grace Park was created in honour of the Philippine farmer. I wanted to open a restaurant that would showcase the wonderful produce from all the innovative farmers that have worked so hard in the Philippines. And I wanted to do it in an environment that would advocate sustainability in a very big way. The menu showcases both Philippine and Western dishes, but also honouring the wonderful produce from these farmers and artisanal producers, not just from the Philippines, but from all over the world. : With all of this taken into account, what's been your proudest moment to-date during your career?

A: The wave of recognition on the international stage — from presenting Philippine cuisine in Madrid Fusion as well as helping bring Madrid Fusion to Manila, to presenting in Identita Golose in Milan, and most especially, being chosen as Asia’s Best Female Chef 2016.

River Prawns in Anchovy Butter

: Our readers are passionate foodies.

Where would you recommend they dine whilst travelling in Asia?

A: The Philippines, of course!

: So how do you remain true to each authentic recipe?

A: I make sure that the flavours of the traditional dishes are still evident. I then apply contemporary techniques and textures to give them a modern twist.

: Finally, any advice for budding young chefs looking to make it in the kitchen?

A: Many young chefs in the industry today have come by way of professional culinary schools. Schools may churn out pretty much the same graduates with the same skill sets, but what really sets a chef apart is their personal experience.

: You’re the driving force behind countless culinary ventures in the Philippines and Asia, including Cibo, Lusso and Grace Park. Can you tell us more about the culinary empire you're building?

A: Cibo was inspired by the mushrooming panino places in Milan and Rome when I was there in the late 80s. I wanted to bring that same experience to Manila but in a mall setting. At that time, the concepts that

The chef who aspires to succeed should be like a sponge. They should learn as much as they can from their home town and culture, and have a desire to travel around their country as well as around the world.

The learning and inspiration they gain from travels, experiences, and from meeting other people in the industry, will help set a chef apart. (www.casartusiphilippines.com)

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Braised Pork Adobo

For the Adobo

• 150g skinless pork belly • Salt and pepper to season • 1 tbsp vegetable oil • 3 cloves garlic, minced • ½ cup soy sauce • ¼ cup white vinegar • 5 whole black peppercorn • ½ cup water • 1 bay leaf

METHOD

• Slice the pork into big chunks. Season with salt and pepper. In a pan with vegetable oil, sear all sides of the pork.

• Add garlic to the pan.

• Add the rest of the ingredients. Cook uncovered, until mixture boils.

• Lower heat and simmer for 15 minutes or until pork is tender.

• Fry before plating.

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For the Kesong Puti Cream

• 1 tbsp kesong puti • 2 tbsp cooking cream • Pinch of salt

METHOD

Place all ingredients in a spice grinder and process until well mixed.

For the Pickled Onion • ¼ cup white vinegar • 1 tbsp white sugar • Pinch of salt • ½ red onion, quartered • 5 whole black peppercorns

METHOD

• In a pan, combine vinegar, white sugar, salt and peppercorns. Stir to dissolve and bring to a boil. Allow to cool.

• Transfer the cool solution into a jar.

• Add the red onion and pickle overnight.

To Serve

• Transfer the pork adobo to the plate. Glaze with the adobo sauce.

• Pipe the kesong puti cream beside the pork chunks.

• Garnish with pickled onion, alugbati flowers and chicharon.

Today's culinary scene is positively booming and chefs are becoming the new breed of A-list celebrities, but far too often, the people working hard behind the scenes to keep their chefs in the spotlight are outshone by these kitchen superstars.

So we’ve taken a second to step away from the toques and tea towels to meet the dedicated restaurant managers and directors of some of Bali and Jakarta’s finest establishments.

We’ve sat down with these respected team players to find out what motivates them, what makes them tick, and what it really takes to make it in the competitive F&B industry.

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: And what motivates you?

Freddie: Creativity. It is a great business to be in for creativity. With constantly changing guest preferences and changing trends, we are always discovering new ideas and new ways to better serve our guests.

Each of my team has their own uniqueness and we collaborate with different cultures and backgrounds to make us complete one another. : Would things fall apart if you weren't around?

Freddie: We have a great team with plenty of experience and for those who are still new in the business, we possess the intuition to be able to manage the business well by looking after our guests. We empower our associates to make the best decisions on how to care for our guests.

Freddie KHOo Food & Beverage Director at The Westin Jakarta : Describe your typical day in a sentence.

Freddie: Fun, motivated and energized. : Sounds exciting – so how did you come to be the F&B Director at The Westin Jakarta?

Freddie: I had previously worked with a different brand of Starwood hotels in Shanghai, China. With plenty of opportunity in a company that is continuously expanding rapidly in Asia, I came across the job posting for a Director of F&B here in Jakarta.

Finding out more about this project being in the tallest building in Indonesia and the only high rise hotel in the city, I said to myself that I had to be part of this. : What's the toughest part of your job?

Freddie: Right now, building a team to deliver what we are promising to our guests. We have two beautiful restaurants and we want people to get excited again about hotel restaurants. Seasonal Tastes will be the highest buffet restaurant with uninterrupted 360º sweeping view of Jakarta and Henshin, the rooftop restaurant and bar, will be an experiential place to hangout and dine located on the building's top three floors. : And the most rewarding part?

Freddie: Seeing our associates smile and their enthusiasm when they come in to work or when they have learned something new or when they have created a new dish in the kitchen. I always challenge them to continuously think of creative new ways to serve our guests, not only in product but also in service. To see them feel the sense of achievement in making an idea become reality is rewarding. : At work, what makes you smile?

Freddie: Seeing my associates smile and doing things with passion. It makes me happy that a healthy work place has a positive impact on our associates who want to excel and enhance the well-being of our guests.

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: Who, in your team, deserves more recognition and why?

Freddie: Everyone in my team deserves recognition because they collaborate to excel in their roles. Opening the highest hotel in Indonesia is a once in a lifetime opportunity, all of us have the strength and chance to open the hotel successfully. : Why should people choose The Westin Jakarta to stay or dine?

Freddie: This is the first Westin hotel in Jakarta. Westin is known for the signature Heavenly® Bed, it makes you sleep well and features 10 top layers. Nothing restores your mind and body like a restful sleep. The guestrooms starts from level 53 and above, so you can have uninterrupted views and even see the ocean on a clear day. : Away from work, what’s your favourite place to eat?

Freddie: I am a simple man, and as a typical Asian, I love noodles.

A good bowl of ramen and dumplings makes me happy. And I also like Padang food, I have one favourite place where I can get the best Padang style fried chicken. They have a secret recipe that no other place can copy. : How do you unwind?

Freddie: I recently got more seriously into swimming. It is my hour of calmness. For now it’s the pool here in Jakarta and when I have a chance, I’ll sneak off to Bali for beach time. : Finally, any advice for those looking to break into the industry?

Freddie: Come into the industry with passion. It will take you far.

For as long as I have been in the industry, it has provided me with plenty of opportunities and amazing experiences. Stay focused and boldly take on new challenges within the industry. You will be surprised that the job you think you could never do could be the one that teaches you a lasting lesson that will lead you to success.

: Would things fall apart if you weren't around?

Samir: Not at all. Our team at the Ritz-Carlton Jakarta, Pacific Place are experts in what they do! : Who, in your team, deserves more recognition and why?

Samir: I think everyone in my team works hard enough to deserve more recognition than they get. We try to show them our appreciation for all of their hard work when we can. : Why should people choose The Ritz-Carlton Jakarta, Pacific Place to stay or dine?

Samir: We provide an experience, not just a meal or a room to stay. Every interaction with our guests is personalised. We strive to make our guests feel welcome and comfortable, as if they are in their own home – plus the luxury five-star services of course!

Samir Messaoudi Executive Assistant Manager of Food & Beverage at The Ritz-Carlton Jakarta, Pacific Place : Describe your typical day in a sentence.

Samir: My days are usually very busy, but also challenging and fun. : Sounds exciting – so how did you come to be the F&B Director of The Ritz-Carlton Jakarta, Pacific Place?

Samir: Through a lot of hard work and dedication. I also try to remain open to new opportunities as they come. After working in the US for eight years, I was offered an opportunity to move to the Middle East with the Ritz-Carlton, where I stayed for five years.

I was then offered this opportunity to work in the Ritz-Carlton Jakarta, Pacific Place. This is how I ended up in Jakarta! : What's the toughest part of your job?

Samir: Maintaining the reputation of being the best hotel in Jakarta : And the most rewarding part?

Samir: It’s very rewarding to see my team members learning, improving their skills day by day and growing in their careers.

It is also rewarding when we meet and exceed our goals for the property. : At work, what makes you smile?

Samir: When the operation is busy, when the team is happy and when our guests are enjoying a true Ritz-Carlton ‘wow’ experience during their stay with us. : And what motivates you?

Samir: I am motivated by the personal and professional goals I have set for myself. I am often motivated when speaking with others in the industry, which inspires me to be better and to achieve more. Facing new challenges can be a great motivation too.

: Away from work, what’s your favourite place to eat?

Samir: There are so many great places to eat in Jakarta and I try to experience as many as I can. : How do you unwind?

Samir: I love to spend my free time with my wife and my threeyear-old daughter. To de-stress, I try to relax with a spa treatment. : Finally, any advice for those looking to break into the industry?

Samir: The makings of success in our industry are to have a strong work ethic, to be a team player, and to possess a passion for this industry. Without these, to become a success in this field will be very difficult.

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: Would things fall apart if you weren't around?

Kartik: I am part of a team that provides memorable guest experiences at the hotel. Working in a hotel is like a relay race, when you are away you pass the baton to someone as capable and passionate to fulfil the needs of our guests and this cycle continues. : Who, in your team, deserves more recognition and why?

Kartik: The success is attributed to a team and therefore recognition should be for one and all. Like every other business, recognition often motivates and drives the team to better results and I believe when due, recognition must flow from the top all the way down.

Kartik Kapoor Food & Beverage Director at Four Seasons Hotel Jakarta : Describe your typical day in a sentence.

Kartik: Full of surprises that require spontaneous decisions in a highly energised environment. : Sounds exciting – so how did you come to be the F&B director at Four Seasons Hotel Jakarta?

Kartik: After completing my Bachelors in Culinary Arts, I joined Four Seasons as a cook 12 years ago. From a very early age I always wanted to become an executive chef, the art of cooking has always exhilarated and inspired me. Through various mentors, with their guidance and coaching, I started managing the front of house food and beverage operations at Four Seasons Hotel Boston, and this continued in Dubai, Maldives, Langkawi and today I find myself teaming up with an amazing team to open the Four Seasons Hotel, Jakarta.

: Why should people choose Four Seasons Hotel Jakarta to stay or dine in?

Kartik: Our interiors, created by an international dream team of award-winning, visionary talents – architects, interior and landscape designers, who have been hand-picked, collaborated to create a light-filled, modern classic that’s culturally inspired with captivating art and lush tropical gardens. The restaurant and bars, helmed by Executive Chef Marco Riva and Executive Pastry Chef Lorenzo Sollecito, feature stunning décor, creative, authentic, contemporary cuisine and offer varied experiences suited for all occasions and all complete with Four Seasons care and service. : Away from work, what’s your favourite place to eat?

Kartik: My family and I have only recently moved to Jakarta and the food scene is very impressive. We have tried many restaurants and so far have had great food experiences. I must also admit that I have developed a liking for Padang food, my favourite being beef rendang, sambal teri ijo, ayam pop and sayur nangka.

: What's the toughest part of your job?

Kartik: Food experience has become very personalised – a classic like Eggs Benedict is now understood and translated differently by different guests – different expectations from the same dish. The food and beverage team have to consistently stay connected to satisfy these preferences. These situations when not managed effectively can create poor guest experiences. : At work, what makes you smile?

Kartik: At Four Seasons, we have internal (all employees) and external (hotel) guests and when they are happy, I am happy. This puts a smile on my face. : And what motivates you?

Kartik: We all juggle many responsibilities, personal and professional. This creates expectations and to fulfil and live up to these expectations is something that drives me out of my bed every morning to give 100 percent.

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: How do you unwind?

Kartik: My two boys Vihaan, 3, and Niven, 2, are super active and share my passion for food and interest in outdoor activities as a family, which helps me unwind and at the same time spend quality time with them. : Finally, any advice for those looking to break into the industry?

Kartik: I believe food and beverage is about passion – for food, for cocktails and for the latest trends. You have got to love each and every aspect of your job and possess the grit and determination to patiently persevere in your dreams and goals.

Charda Perdana Food & Beverage Manager at Padma Resort Legian Bali : Describe your typical day in a sentence.

Charda: My days usually go by very fast actually - management meetings, supervision of the eight on-site outlets at the Padma Resort Legian and, of course, I meet and greet our guests and check with them about our standards of F&B and service. : So how did you come to be the F&B Manager at Padma Resort Legian?

Charda: It was by a stroke of luck. My colleague called me and referred me to Padma Resort Legian. The experience match was perfect and so I was offered the position, which I happily accepted.

I am truly grateful to have received the call and enjoy being part of this wonderful team. : What is the most rewarding aspect of your jobt?

Charda: The most rewarding part is to see our results due to the performance and commitment of our team. To me, that means we are all heading in the right direction and in line with the company’s vision and mission. : At work, what makes you smile?

Charda: Hearing people complimenting the great service and, of course, how nice their dining experience has been at our food and beverage outlets, also when I see returning guests, many of whom come and visit us time and time again. : And what motivates you?

Charda: My family. : Would things fall apart if you weren't around?

Charda: No definitely not. Our team is professional and capable and so no, things do not fall apart when I am not at the resort.

ongoing recognition because every single one of them contributes a great deal of effort and commitment to ensure the department runs smoothly. Great teamwork always brings great results. : Why should people choose Padma Resort Legian to dine?

Charda: Quality and choice! We offer guests a great variety of dining options, including our family restaurant with buffets and à la carte and a beachfront venue for romantic couples, lazy lunches or sunset drinks. Our Tenkai Japanese Restaurant, which is just being renovated, is excellent and offers an authentic Japanese experience. : Away from work, what’s your favourite place to eat?

Charda: I always like to eat at Café Degan and noodle shop at Galleria mall. : How do you unwind?

Charda: I spend time with my family visiting the mountains and villages. I think the natural scenery helps bring me inner peace and is an escape from all the hustle and bustle and allows me to express my gratitude for everything that I have. : Finally, any advice for those looking to break into the industry?

Charda: Be honest and well organised and always be ready to hold your emotions in check because there’s always something in this business that does not go your way.

: Who, in your team, deserves more recognition and why?

Charda: Like a football team, every single member deserves

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: At work, what makes you smile?

Wira: Countless things make me smile. From the simple body language of my staff or customers, to clean plates on tables. : And what motivates you?

Wira: The growth of my team and of course my son at home. : Would things fall apart if you weren't around?

Wira: I wouldn’t say fall apart, but there might be some things that are not as “tidy” or efficient for a while, but we run a system that works with or without certain people. : Who, in your team, deserves more recognition and why?

Wira: Honestly, I cannot say one name, so many of them deserve recognition. You have no idea how they – regardless of their level – support my role every single day.

I Putu Gede Wiradarma The Corporate Restaurants Operational Manager of the Sarong Group : Describe your typical day in a sentence.

Wira: Exciting morning, inspiring day and a satisfying evening. : So how did you come to be the Corporate Restaurants Operational Manager for the Sarong Group?

Wira: It was simple, after my career in the U.S, I joined a couple of restaurants in Bali and finally I heard from a friend that Sarong had an opening for the F&B assistant manager. I joined without knowing anything about the company. : What's the toughest part of your job?

Wira: Managing people. I think in every aspect of our lives, trying to listen and balance everybody’s wishes is never easy. : And the most rewarding part?

Wira: To see my customers happy.

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: Why should people choose to dine in Sarong?

Wira: I give the most credit to the creativity behind the dishes. The kitchen team, which is led by our Managing Chef Will Meyrick, always takes every single aspect seriously. The research, the trials, the implementation and how to keep the food’s authenticity and consistency, everything is very carefully taken care of. Apart from that, service and ambience also matters. This applies to all of our other restaurants too, Mama San, Hujan Locale, Tiger Palm in Bali and E&O in Jakarta. : Away from work, what’s your favourite place to eat?

Wira: Babi Guling Selingsing in Tabanan. : How do you unwind?

Wira: I just spend time with my family, it doesn’t matter what we do. : Finally, any advice for those looking to break into the industry?

Wira: Well, it’s not really hard to get into F&B for certain types of people. The only thing you have to possess is passion and persistence both in F&B itself and in giving the best service. Ask yourself and answer honestly: you either have it or you don't.

regarding our products / menus and service is paramount, while on the other, so is the welfare of my staff. : And the most rewarding part?

Krisna: When both our guests and staff are happy. : At work, what makes you smile?

Krisna: Happy guests and happy staff make my day! : And what motivates you?

Krisna: Firstly, constructive comments and guest observations push us to improve all the time, meaning we always try to personalize and improve the Alaya experience. Secondly, my competitors!

Krisna Decaran Food & Beverage Manager at the Alaya Resort Ubud

: Describe your typical day in a sentence.

Krisna: I like to see everything organized ... I believe in doing things today and not just waiting to see how things go. So my typical day is built on this philosophy, I plan, I organise, I execute.

: Would things fall apart if you weren't around?

Krisna: Maybe, maybe not. I actually believe that nothing would change because my staff are used to working independently and have hopefully been well trained by me. : Who, in your team, deserves more recognition and why?

Krisna: No one specifically because they all work as a team that deserves praise and recognition.

: Why should people choose Petani to dine?

Krisna: The venue is easily accessible for everyone; it is airy and spacious, has a large and varied menu and offers live music every night.

: Sounds exciting – so how did you come to be the F&B : Away from work, what’s your favourite place to eat?

Manager at Alaya Resort Ubud?

Krisna: Babi guling Ibu Oka… as a Balinese, where else Krisna: As so often, it’s about being in the right place at the right would I eat? time and, backed by 20 years’ experience, I was fortunate enough to be there when the position arose. Since my appointment, I’ve helped : How do you unwind? reshape the food and beverage department and am very proud of Krisna: I love biking, so I relax by riding one of my motorbikes. what we have achieved here, especially at our increasingly popular Petani restaurant. : Finally, any advice for those looking to break into the industry?

Krisna: Make sure you have something special to offer and are : What's the toughest part of your job? prepared to push yourself to the limits all the time.

Krisna: The toughest part is maintaining the balance between two different worlds. On one hand, looking after guest demands

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GOURMET | Jakarta

G oHla vde ne N

Step into the modern oasis that is Palm Court restaurant within the elegant opulence of Four Seasons Jakarta and lose yourself in its blissful culinary treats. –

By Refa Koetin

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Tuna Tartar

A

lthough it just opened its doors back in this year, the newly Four Seasons Jakarta is already a known landmark on Jalan Raya Gatot Subroto, and it is well on its way to being, if not already, one of the city’s most iconic five-star hotels. And like all of its counterparts around the world bearing the Four Seasons brand, this hotel holds wondrous gourmet temptations for those stopping by.

One of these treasures is Palm Court, the hotel’s main F&B venue located across the main entrance adjacent to a marvellous lobby past a carpeted grand stairway. Entering Palm Court, guests will immediately notice a strikingly beautiful chandelier hanging from the tall ceiling.

With tall leather and velvet armchairs dominated by green hues around its marble tables, floors and counters, the main dining area truly feels like a tranquil oasis flourishing in luxury. Palm Court’s interiors are laden with white and gold surfaces, further contributing to its elegant atmosphere.

Opposite the restaurant’s entrance, clear floor-to-ceiling windows allow plenty of sunlight to illuminate the dining hall, making for a soft and bright atmosphere during the day, and commanding an enchanting view of the stars during

Upside down mango cheese cake

the evening. On the other side of these windows is Palm Court’s garden, which offers an outdoor area (smoking allowed) with a slightly more private feel. Complete with wooden foyers and three tables placed on the grassy area in chic wooden tepees to shelter from the rain, and add an extra layer of comfort, this outer courtyard is perfect for an intimate social gathering or private functions.

Pioneered by seasoned Executive Chef Marco Riva, all-day dining restaurant Palm Court offers a wide selection of international tastes with his signature modern twist. “We are trying to create something different that complements the Four Seasons identity. We are not a big buffet restaurant or a restaurant that is too big, so the guests have to wait a few extra seconds for service. The idea is exclusivity, opulence and genuinely delicious food with immaculate presentation,” Marco explained.

Some of Marco’s signature inventions that are highly in demand at Palm Court include avocado lime hummus and Javanese grilled prawn salad, Indonesian lobster laksa, and the sumptuous upside down mango cheese cake.

Creative chef Marco likes his creations to be full of expression and trendsetting,

which is evident by adding a splash of avocado to traditional hummus, and serving it with shaved vegetables and croutons instead of the more commonplace pita bread, creating a lighter, slightly sweeter delicacy. The Javanese grilled prawn salad contains pineapple, kale and mango sambal dressing, which provides a perfect base to complement the delicious meat of local Javanese prawns. It is a mildly spicy dish that is equally refreshing to the palate.

Bridging the difference between the traditional Malaysian and Singaporean dish laksa, Palm Court presents Indonesian lobster laksa, with grilled lobster cooked in seafood broth that boasts a delicately balanced level of spice and richness. The twist runs further by adding udon into the broth, and this Japanese noodle, probably due to its thicker nature, absorbs the tasty broth and deliciously releases it with a bang as you chew.

The upside down mango cheese cake offers layers of soft and creamy cheese cake topped with an intricate combination of flowers, chocolates, berries, and more fresh fruit that is so artfully composed you’d almost feel sorry for scooping in and undoing the edible decorations. (www.fourseasons.com/jakarta/dining/ restaurants/palm-court/)

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GOURMET | Jakarta

° a Little

Italian Heaven Indulge in true Italian home-cooked goodness.

–

By Okkie Nikijuluw

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Linguine Primavera

Bistecca alla Fiorentina

E

legantly tucked in the midst of South Jakarta’s exclusive Dharmawangsa area, Patio Venue presents a little piece of Italy in the tasteful setting of a warm and welcoming oasis. Seated at your red-andwhite topped table, you can immediately feel a distance from the hustle and bustle of Jakarta, ensconced in a gorgeous Italian restaurant.

Tiramisu

meats, fish and seafood, as well as its signature pastas and pizzas fresh from the wood oven. It is no surprise that this little Italian heaven is where your rustic culinary adventure starts, complete with live music accompaniment.

Begin your Italian journey with the signature bresaolla salad, serving air-dried beef with rucolla and tomato topped with parmesan and truffle oil, as your antipasti.

As you move to your first main, take your Patio Venue is a go-to trattoria and pick between Patio’s recommendations pizzeria with a rustic yet classy interior. of Capelli D’Anelo All’Aragosta, angel The venue is aesthetically designed with hair pasta topped with fresh grilled juicy a homey setting complete with its very lobster dressed in olive oil topped with own stylish bar followed by a spacious chili flakes and flying fish roe, or the lounge area with a baby grand piano and classic Con Funghi, a thin-crusted pizza of three private rooms. With floor-to-ceiling windows, the room is spaciously lit giving a a slow-roasted medley of wild mushrooms, topped with thyme, mozzarella and warm, partly alfresco, dining experience. parmesan. Traditionally cooked inside a wood-fired oven, this freshly baked pizza The restaurant is recognised for its tastes just as good on its own without any refined selection of classic Italian dishes, additional condiments, other than a taste which are both succulent and nostalgic. full of cheese in every bite.

From charming antipasti dishes and salads, Patio also serves enticing grilled

The Italian home-cooked goodness continues as you add the extra Italian mile with a second main course of Bistecca alla Florentina, roast prime-cut beef served with wedges, green beans, ovendried tomatoes, garlic confit, carrot and rucolla. As your sweet ending, indulge in Patio’s signature classic tiramisu with lady fingers, mascarpone, espresso and Kahlua liquor, or the crème caramel for the cherry on top. It is truly a nostalgic and tasteful adventure, as tasteful as the tunes played by the Latino band every Friday evening at Patio.

Patio Venue is more than just an Italian restaurant with its down-home interior and furnishing. The venue also provides full event services equipped with state-ofthe-art modern facilities to accommodate any event from occasional birthdays, corporate meetings and engagements to wedding receptions. The perfect spot for every occasion. (www.plataran.com/venues-dinings/patiovenue-jakarta/)

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GOURMET | Bali

E C LE C T I C Is l an d Re s o rt Din i n g

Experience foodie bliss with a view at the Restaurant at Alila Seminyak. –

By Jake Fredericks

A

lila Seminyak has been stunning guests with spectacular holidays since its inception last year. Also gaining a lot of attention is the resort’s culinary powerhouse, the simply named but always imaginative eatery: The Restaurant. Its impressive menus cover a smorgasbord of diverse cuisines from early morning breakfast buffets through to sundown drinks and stylish dining.

Spread out from intimate indoor tables to al fresco candle-lit tables by the main pool

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with a view of the sea, the relaxed space really helps diners get in to the island mindset.

Chef Stefan Zijta, formerly the executive chef of Alila Villas Uluwatu, is now helming the culinary journey of the first hotel-style Alila property in Bali. With the help of a talented culinary staff, Chef Zijta, works tirelessly to produce an aweinspiring banquet every day. Starting with a spectacular spread at the signature Sunday Graze Brunch, fill your plate, selecting food

Butterfish

Larb Nue

Grand Scheme

from a wide assortment of international dishes, but make sure you save room for indulgent desserts and wonderful treats.

As no brunch is ever complete without fine champagne, never let your glass empty and enjoy free-flow drinks throughout the afternoon. For lunch or late bites in the sun, international visitors will savour the opportunity to taste authentic Indonesian flavours such as the popular traditional gado gado, an adored Indonesian salad finished with a creamy peanut sauce. A heartier indulgence, the famous beef rendang is

braised in coconut milk and garnished with fried shallots. Afterwards, finish your meal with a unique locally inspired rujak mango cocktail by the pool and sip the expertly blended marriage of absolute mango, kafir lime leaf, red chilli and tamarind.

As the night begins, book a table with a view of the resort’s breathtaking beach and prepare for an intimate and sophisticated dining experience to remember. Combining elevated Indonesian, Asian and Western flavours in one menu, every diner at your

table will leave more than satisfied. Start with a glass of wine accompanied by small plates like the delicate steamed oysters as you watch the sun descend below the waves.

Then feast on succulent roasted tenderloin or the catch of the day blackened on the grill. The perfect evening of relaxation and dining will leave you and your guests satisfied and mellowed after a simply singular gastronomic experience at this outstanding resort. (www.alilamoments.com/seminyak/ therestaurant)

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GOURMET | Bali

A Steak S Houseifference wit h a D

Strategically situated upon a verdant knoll amidst 90 hectares of tropically landscaped resort grounds, AYANA’s new Dava Bar & Grill Restaurant takes Bali’s seafood grill and steak house experience to a whole new level.

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By Louise Newsham

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et within one of Bali's largest and most extravagant resorts, Dava Bar & Grill Restaurant is the latest gourmet steak house and grill to open on the island, just minutes from the beachfront at AYANA Resort & Spa. Unlike most steak houses however, Dava comes equipped with not only worldclass steaks and fresh seafood caught from mere kilometres away, but also a glamorous casual fine-dining atmosphere, a heartwarmingly friendly team of seasoned professionals and even its own dedicated Martini Bar. The Martini Bar is the first stop and the perfect place to kick off an evening of utmost indulgence at Dava. Vibrantly lit and lined with countless bottles of premium spirits, the bar gorgeously overlooks AYANA’s elegant River Pool, with Dava’s elevated positioning taking full advantage of the resort’s renowned sunset and ocean views.

Chocolate Souffle

manager, Ramon, expertly guides us through the menu and suggests a fabulous Pouilly-Fuisse Chardonnay to pair with our choice of starters: warm and crumbly crab cakes, a yellow fin tuna tartare freshly caught from the neighbouring Jimbaran Bay, and grilled white asparagus that comes wrapped in sumptuous strips of prosciutto and topped with a coddled egg and black truffle vinaigrette.

With our appetites well and truly whet, it's time to try the meaty signatures and grilled seafood that the restaurant has already become famous for. Striving to offer a fresh, gourmet approach to the typical steak Steak and Whole Lobster at Dava Bar & Grill house dining experience, a beef sommelier tends to the dining room each evening, moving from table-to-table to assist diners with customised beef selections Each of the cocktails at the Martini Bar and preparations. The beef is cooked as is inspired by gastronomic creations, including a Grilled Chicken Colada that uses naturally as possible to celebrate the high quality cuts, so there's even a salt sommelier chicken stock in the mix of pineapple juice, coconut, vanilla and pineapple-infused rum, who also visits each table with a selection of and the Lemon Tart Mary that's loaded with house-infused salts for self-seasoning.

Dava's signature lemon tart ganache.

The star of the show is the kiwami Wagyu rib eye with a 9+ marbling, closely followed by the caveman-like cut of grain-fed T-bone and the mammoth hunk of Silver Label tenderloin. As for the seafood, the grilled scallops, sourced from the US, cut like butter and melt beautifully in the mouth, gorgeously matched with a side of truffled mashed potato. Finish with Dava's signature chocolate soufflĂŠ, complete with not one, not two, but three different types of chocolate variations, and you'll struggle not to order seconds.

With our palates positively satisfied, we poke our heads into Dava's walk-in wine cellar just before leaving, where an intriguing selection of New World wines await to be tasted by the glass, thanks to an Enomatic wine dispenser. Conveniently so, there's even an adjoining VIP wine lounge, air-conditioned so as to fully enhance the grapes, or better yet, to be enjoyed alongside seconds of the signature soufflĂŠ. (www.ayanaresort.com)

After enjoying a top shelf martini or two, we head in to the lavish, red velvet-laden dining room to kick-start the evening’s culinary festivities. The dining room is undeniably chic, complete with stunning wood-carved murals on the towering ceilings and glimmering polished marble flooring, yet the atmosphere is pleasantly relaxed, without any stuffy white table cloths or too-delicate-to-touch glassware.

Instead, a still-steaming basket of freshly baked bread is presented on the table, paired with homemade butters infused with black olives and miso. As we nibble on the most authentic Parisian loaves we've found in Bali, Dava's assistant food & beverage

Tuna Tartar at Dava Bar & Grill

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GOURMET | Bali

In donesia n

Udang Kipas

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From the team behind Merah Putih, Sangsaka is the intimate 40-seat destination restaurant that's dishing up Indonesian flavours with a sophisticated, refined twist. –

By Louise Newsham

S

angsaka, the latest Indonesian restaurant to open in Seminyak and whose creative team are the brains behind the world-class sister restaurant, Merah Putih, is a casual fine-dining establishment that exceeds all expectations.

The name is suitably derived from the Indonesian flag and loosely translates to mean “The Pride� of the countries' red and white colours, with the captivating tastes of Indonesia being the primary focus of its culinary ambitions. The intimate surroundings, buoyant atmosphere, friendly service and enticing cuisine are a winning combination, not to mention the concise list of superb cocktails to help wash it all down.

The intimate 40-seat restaurant comes with a contemporary, industrial-chic and less formal feel in comparison to the mesmerising flagship restaurant, Merah Putih, but rest assured, the experience is just as mind-blowing thanks to the refined menu that's been spectacularly injected with a wide range of traditional Indonesian flavours, chargrilled using wood from coffee, cloves, rambutan and coconut, changing seasonally as the freshest ingredients arrive into the kitchen.

Fronted by Executive Chef Kieran Morland, the open kitchen can be seen throughout the dining room, adding to the casual yet food-centric vibe of the crude space.

The menu sees a very sophisticated and

refined take on traditional cuisine, from freshwater crayfish with sweet potato and chilli to start and the duck rendang in a steamed bun to smoothly move into more hearty flavours of the archipelago.

Progressing through the courses, gourmet ingredients are re-imagined and paired with surprising flavours and textures.

Wood roast mushrooms with egg and tabia bun are followed by Balinese pork belly with razor clams and the intense spice of sambal matah, whilst batik clams are powerfully paired with baby squid and ink ketupat, as unique and as sumptuous as they sound.

Other outstanding signatures include the mackerel crudo accompanied by various grapes, soy and a piquant calamansi dressing, the fresh slipper lobster with smoked potatoes and the delightful woku; a must-try curry sauce originating from Manado, North Sulawesi.

To finish off the authentic, gastronomic evening, cocktails from mixologist Rambo leave a lasting impression. He may not have had the red bandana and M-60 of his cinematic namesake, but he certainly knows how to take on the challenge of creating and blending liqueurs with various flavours. Try the fresh and tangy lemongrass sorbet margarita with kaffir lime, and follow with a nutmeg infused Old Fashioned with its distinctive citruswhiskey finish. (www.sangsakabali.com)

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GOURMET | Bali

Tamarind Kitchen

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Lounge

Exotic Tartare Trio

Set against a 180-degree view of the Indian Ocean and Lombok Strait, the Tamarind Kitchen & Lounge is quite a spectacle. –

By Harriet M.

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true masterpiece of sustainable architecture, Tamarind Kitchen & Lounge is made entirely of bamboo with a glorious thatched roof. The restaurant has just been shortlisted in The Restaurant & Bar Design Awards 2015/2016 for best outside space category.

Stepping inside, it is clear that the theme continues, with everything from the hanging light fixtures to the drink coasters made from wood. The open-air pavilion seats 150 guests and is set over two levels.

The lower level and beach deck seating area are an exclusive setting surrounded by

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Seafood Risotto

Sunset on the Beach

Choco Passion

beautiful beach trees along the seashore.

Up the spiral staircase, the second level benefits from a delightful sea breeze and views overlooking the best of what Nusa Dua’s coastline has to offer.

was delicate yet delicious and the parmesan truffle was the perfect accompaniment to the dish. Other starters available include the chicken and lamb satay and the warm grilled seafood salad.

The name Tamarind is inspired by one of Bali’s most revered traditional fruits. So remaining close to its roots, this restaurant uses only local and organic produce, but with an international twist. Perfectly in tune with the style of the restaurant, the menus are presented to guests with an individual bamboo stick. Both the lunch and dinner menus feature a creative selection of Indonesian and international flavours at their best. From homemade favourites like chicken tikka and seared tuna loin wraps, to salads and burgers, the menu caters to most tastes. To start, the carpaccio is an excellent choice. Decorated with cress and sun-dried tomatoes, this

For lunch, the chef’s weekly special was the Honky Tonk burger. Served with a pocketsized jam jar full of smoky BBQ sauce and truffle fries, this meal is the perfect choice for those hungry after a busy morning of water sports on the beach. If you fancy a slightly lighter meal, you may enjoy the pineapple and tofu salad. Served with papaya, Asian pear, raisins, poppy seeds, beetroot and strawberry dressing, it’s a truly mouth-watering alternative.

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Warm chocolate brownie, Mediterranean crème brûlée and mandarin and white chocolate parfait make saving room for desert a must! It was also great to see such

a varied selection of ice creams on offer.

Young or old, the Toblerone flavour is a delicious and welcome treat in the midday sun.

The drinks menu at the Tamarind Kitchen & Lounge is extensive. Refreshing juices and mocktails appear to be the specialty with intriguing concoctions of fresh fruit and herbs making great thirst quenchers.

The Virgin Colada was tangy yet creamy, and quite honestly delicious. If you prefer a Pina Colada to a Virgin Colada, the cocktail list is equally as impressive.

The restaurant is further complemented by its superb service and attentive staff.

With stunning views and delicious organic cuisine, the Tamarind Kitchen & Lounge should be at the top of your list when visiting Bali’s Nusa Dua region. (www.tamarindrestaurantbali.com)

GOURMET | Bali

Woodfired Pizza Variants

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Kheer Pudding

Crispy Fried Chicken Roll

Tenderloin Fillet

With newly designed culinary offerings, Four Points by Sheraton Bali, Kuta is already a known favourite for relaxed dining in a fun atmosphere.

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mid the bustling and vibrant streets of one of Bali’s most popular tourist destinations, Four Points by Sheraton Bali, Kuta is a trendy and comfortable place to spend a holiday away from home. It is also fast becoming a cherished dining and hangout spot for those looking to socialize over a fine selection of food.

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By Jake Fredericks

program, showcasing the best hand-picked regional craft beer on the island, as well as festivities of fusion food world tastes.

The recently redesigned menu of Four Point’s lively all-day dining restaurant, The Eatery, reflects the best international home-style food upgraded and reshaped in the restaurant’s own unique style. Chill out amid relaxed, modern-rustic customised Bringing with him over 20 years of culinary interior pieces by Zohra Boukhari – an expertise, Executive Chef Paul Maurici has award-winning Moroccan interior designer. transformed the resort’s many restaurants A great place to invite family, friends and colleagues for an evening feast, your and bars into lively centres for fun, social table will have either a wonderful view of dining and entertainment to cater to all the sparkling blue lagoon pool, a vantage tastes and moods. Boasting a wood-fired oven, The Eatery is the Four Points brand’s into The Eatery’s exciting open kitchen, or an up-close seat near the night’s live signature all-day dining restaurant, while Wrapped is where you can find gelato, good entertainment. At The Eatery, relax in the laid-back atmosphere and taste your way coffee and wines. The Best Brew highlights through an innovative menu of delectable the brand’s signature Best Brews™

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international dishes at any time of the day. If you are an early riser, sample a diverse buffet breakfast with every possible selection. In the afternoons and evenings choose from local flavours, familiar Western favourites and creative fusions created by the resort’s executive chef.

The signature watermelon salad is a delightful light bite that should satiate you and your guests before the meal to come. Snack on diverse appetisers that are pleasingly presented and optimised for cross-table social sharing. After arousing your appetite, a flame-grilled tenderloin fillet is juicy, hearty satisfaction, while the miso ramen is a light, but elegant international indulgence. (www.fourpointsbalikuta.com)

Fou r Poi nts S lo ppy J oe INGREDIENTS

METHOD

• 1 tablespoon olive oil, • ½ kg ground beef sirloin • 2 teaspoons brown sugar • 2 teaspoons Cajun seasoning blend • ½ Bombay onion, chopped • 1 small red bell pepper, chopped • 1 tablespoon red wine vinegar • 1 tablespoon Worcestershire sauce • 1/4 cup tomato sauce • 1 teaspoon tomato paste • 2 buns, split, toasted, and lightly buttered • Garnish: pickles

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and Cajun seasoning. Add sugar and spice mixture to the skillet and combine.

When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.

Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Serve with your favorite sides or dill pickles.

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GOURMET | Bali

Poke Salad, Sticky Chicken, Roasted Whole Baby Snapper and Herb Crusted Barramundi

Brilliant Cuisine,

Undeniable

So ul

Stop by at any time of day and sample some serious cuisine at Sanur’s spirited eatery: Soul in a Bowl.

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By Jake Frederick

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Cold Super Soba

A

hidden treasure in Sanur, located just a few minutes from the famed beach, is Soul in a Bowl – a relaxed and trendy café serving up some powerful flavours from all over the world.

Located in a quiet idyllic neighbourhood that is fast becoming a culinary hotspot, this eatery has been making a name for itself. During the day, the alluring ambiance makes Soul in a Bowl the perfect place for an afternoon cup of coffee alongside a next-level breakfast or an afternoon deli delight. Tasteful wooden décor and al fresco dining areas contribute to the relaxed and welcoming atmosphere, while serious cuisine keeps customers coming back.

Delicious and hilariously named dishes such as “What my Wife Eats” grace the

restaurant’s unique breakfast, lunch and dinner menus. Behind the name “What my Wife Eats” is an incredibly complex breakfast, equally appetising to both husband and wife, consisting of steamed organic quinoa, wilted spinach, roast tomato and capsicum, tomato oil, poached eggs and feta cheese.

Equally impressive creations fill the pages of Soul in a Bowl’s culinary repertoire as a creative collection of dishes continues into the afternoon and evening, culminating with an excellent, newly designed dinner menu. At night, Soul in a Bowl becomes a restaurant and bar with a vibrant tapas and dinner menu. Upstairs, every Wednesday and Friday evening a local band plays soothing notes while diners settle in

for a relaxed evening of socialising over international cuisine and cocktails. A memorable evening begins with the alluring house pâté – this savoury and sophisticated appetiser is made entirely in the Soul in a Bowl kitchen and is the perfect precursor to a wonderful meal to come. For the main course, the popular crispy duck leg is emblematic of the eatery's unique blending of cuisines to delicious ends. The duck leg is infused with the spices of Malang, Indonesia, topped with fresh coconut and shallots and served alongside an impeccable house-made sambal chili. Even a cursory glance at the menu reveals that this vibrant dish is just one of many gems to be found at Soul in a Bowl. (www.soulinabowlbali.com)

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GOURMET | Singapore

– M a g n iƒ ic ent –

MetaMorphosis Witness the evolution of dining in the heart of Singapore at Meta Restaurant.

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By Jake Fredericks

Shaun Tan

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M

eta, a stylish restaurant serving contemporary Asian dishes, opened in late October 2015 along the vibrant Keong Saik Road, adding to the neighbourhood’s exciting dining line-up. Short for metamorphosis, Meta emphasises an evolutionary approach to the menu and a seasonally changing menu of glorious gastronomic masterpieces.

Helming the kitchen is Sun Kim, who hails from a family of South Korean restaurateurs. After previous stints at the acclaimed Tetsuya Sydney and Waku Ghin Singapore, Sun Kim’s Asian-inspired

Oyster with Pomelo, Lemon and Ginger

dishes present a creative modern twist.

In collaboration with a fantastic young team of famous culinary experts, such as acclaimed Pastry Chef Tammy Mah, Sun Kim is constantly developing the restaurant’s ever-changing five-and eightcourse tasting menus and a five-course vegetarian menu.

Current appetiser highlights include the oyster with pomelo, lemon and ginger and amaebi with yuzu and apples. The former is a freshly shucked oyster seasoned with a lemon and ginger dressing, and finished with a sprinkle of pomelo flesh for bursts of sweetness. The amaebi dish on the other hand, features shelled Japanese sweet

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Whiter than Pale

shrimp served with a dashi jelly, trout roe, slivers of pickled beetroot stems and carrot, as well as a crunchy charred prawn head which is to be eaten last to provide a smoky finish to the dish.

Another unforgettable favourite is the Wagyu tartare with egg Jelly and Korean pear kimchi. Here, Chef Sun draws upon the traditional Korean beef bulgogi and reinvents it as a steak tartare. The cubed Wagyu beef is mixed with sweet and savoury bulgogi sauce - a combination of mirin, soy sauce, garlic and sesame oil while the julienned pear is seasoned with Chef Sun’s homemade kimchi dressing. The creamy droplets of egg jelly help balance the acidity in the dish and a topping of puffed rice adds crunch to it.

Diners can also savour the comforting John Dory with clams, fregola and basil

Citrus Cheesecake with Blood Orange Bon Bon

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Wagyu Tartare with Egg Jelly and Korean Pear Kimchi

which sees the pan-fried fillet of white fish presented atop a trio of clams in a clear broth and finished with drops of basil oil. Equally toothsome is the slow cooked Tasmanian grass-fed beef short rib with parsnip. The beef is cooked sous vide for over 30 hours at 62°C to achieve the desired tenderness. It is then paired with pickled oyster mushrooms, charred spring onions and a smooth parsnip purée.

Vegetarians can look forward to Meta’s dedicated vegetarian menu which features a take on the popular street snack, the Korean pancake with seasonal vegetables.

This delectable dish is based on a family recipe which Chef Sun learnt as a child by watching his grandmother cook. The menu also features a potato gnocchi with sweet corn and parsnip, where the pasta is freshly made with purple potatoes and accompanied by charred sweet corn.

Pastry Chef Tammy Mah’s novel and delicious desserts also reflect the restaurant’s evolutionary culinary philosophy. Diners should not miss her interpretation of the classic cheesecake, the citrus cheesecake with blood orange bon bon. It is creatively presented as a sphere with a gilded outer layer of citrus gel that encases citrus cheesecake and a dark chocolate shell with a blood orange liquid centre. Another standout is the white chocolate wasabi cream with sesame sponge and yoghurt which consists of black sesame sponge, yuzu sabayon and wasabi spiked white chocolate cream. Chef Tammy’s knack for fun desserts is similarly apparent in The Rock, a nitrogen-led surprise to end your meal. (www.metarestaurant.sg)

GOURMET | Singapore

.Odette .

In Honour of the Land, in Honour of

Odette is the ultra fine dining Modern French restaurant in Singapore headed by famed chef-owner Julien Royer, bringing his love of seasonality and his childhood inspirations to the dining table. –

By Louise Newsham

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Essence of Spring

O

pened in October last year, Odette is Singapore's latest Modern French fine dining restaurant that's been fully booked every night since - a fact that's impressive yet not so surprising when you learn that the restaurant is a starstudded collaboration between Singapore's illustrious French chef, Julien Royer, and the unstoppable Lo & Behold Group.

It's the first restaurant by Chef Julien, following his rise to fame after a four-year stint at the multi award-winning JAAN restaurant at Swissotel the Stamford.

Everything from the menu, to the décor and the tableware has been specifically

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overseen by Chef Julien, injecting an unmistakeable air of devotion throughout.

This is further pronouced when the inspiration for Odette is revealed. Odette is the name of Chef Julien's grandmother and everything that has ever been created in the kitchen has been made in her honour, remembering a time when Chef Julien grew up on the family farm and watched his mother and grandmother tend to their crops and live wholly by the seasons.

“I owe everything that I am to my family, especially my grandmother, Odette,” says Julien. “She showed me how the most remarkable dishes can come from

the purest ingredients and taught me the importance of adding that “little something” to create dishes that excite the palate and fill the heart.”

Chef Julien therefore sees the world as his backyard and as such, his menus are ever changing as the seasons change and as produce blossoms. The team works with some of the world’s best boutique producers to bring to the table beautifully refined modern French cuisine, guided by Julien’s lifelong respect for seasonality, terroir and artisanal produce. Using only the best produce together with Julien’s signature delicate and restrained touch, each dish is a sublime harmony of taste, texture and

Uni

impeccable presentation. The menus at Odette are degustation only, ranging from four courses for lunch, to six and eight courses at dinnertime. Opt for a dinner degustation and the young Singaporean sommelier, who has already won awards as the best in the region, will mark the beginning of the degustation with a Champagne trolley, the only one we've ever seen in Singapore.

A stunning canapé selection comes next: four tiny bites as delicate as a leaf yet packed with punchy, powerful flavour infusions, followed by a Chef Julien signature amuse bouche; Mushroom Tea. Poured at the table, a warm and buttery

consommé is poured atop a melange of fine mushrooms with added textural crunch.

Honouring the fruits of the ocean, the Hokkaido Uni Mozambique langoustine tartare follows with a mussel espuma, oscietra caviar and green apple, whilst the Oyster Jacques Cocollos sees an Irish oyster tartare with an ocean “pearl”, wasabi, a grape jelly, an Irish oyster tempura, vadouvan aioli and sea grapes.

Moving towards the land, another highlight is the teppanyaki seared foie gras with lemon quinoa and ichigo. The lemon beautifully cuts through the richness of the foie gras whilst the ichigo (strawberry) adds

a very subtle sweetness and an undeniably contrasting flavour that somehow pairs so seamlessly.

Though the menu states the dinner degustation is eight courses only, by the end of the gourmet marathon it is closer to twelve. And yet, even after so much indulgence, one glimpse at the Lemon Tart springs an appetite back into action.

Made with a rich and flavourful lemon curd, sablé breton, gorgeous basil sorbet and a lemon yogurt foam, the tart rounds off the evening in the most delectable way imaginable. (www.odetterestaurant.com)

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GOURMET | Hong Kong

Fresh Burrata

- The Best Or Not hing Passion for the automobile and the fast-paced culinary world of Hong Kong cross paths in this new and exciting venture. –

By Jake Fredericks

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Organic 100% Grass Fed Steak Tartare

Duck Egg Yolk

M

ercedes-Benz, with the knowledge and experience of famous restaurateur brand Maximal Concepts, has unveiled its newest concept, Mercedes me – a lifestyle extension from the world’s automotive leader that is already changing the way people interact with the renowned car giant. A retail store, lounge and restaurant all under one roof, the world’s first Mercedes me in Hong Kong presents an all-new concept that presents the latest in automotive design, racing, art and fashion in a more personal and comfortable environment.

Alaskan King Crab Leg

by the automaker’s famous “The Best or Nothing” motto and philosophy.

Despite its many inspiring and exciting dimensions, by far the most impressive is Mercedes me’s many-faceted culinary offerings. Inspired by how Mercedes-Benz uses only the highest quality materials to make its cars, Maximal Concepts’ culinary and mixology team decided to apply the same philosophy to create a dining experience that is second to none.

Using only the finest, hand-selected, locally sourced materials, the restaurant delivers powerful flavours driven by a passion for excellence and the expertise of its skilled This new and unique venue showcases automotive design, news and technologies, culinary team. Instead of focusing on one particular cuisine, Executive Chef Edgar while at the same time, offering an unbelievable culinary experience, all driven Sanuy has drawn from his vast experience

to create spectacular dishes inspired by the cuisines of Spain, Latin America, Peru and Japan.

The carefully designed menu includes many elegant highlights, including a tantalising sea urchin served with fig, nori cracker and ponzu all balanced upon an oyster leaf – an absolute delicacy. These beautifully plated dishes are as colourful and gorgeous as they are deeply delicious and balanced. For a fresh taste, try the fresh burrata, speckled with tomato, cherry, black sesame and lavender that is a testament to the devotion of Mercedes me’s talented culinary staff.

Meanwhile, the Australian aged Wagyu is beautifully seasoned for a well composed, yet hearty indulgence. (www.mercedes.me/hongkong)

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GOURMET | Hong Kong

Tides of

Prist ine Flavour

Wild caught turbot, cauliflower textures, zucchini, nori butter sauce

The Ocean celebrates the natural wonders of the sea, displaying a unique depth of culinary ingenuity in each dish. –

By Jake Fredericks

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Red snapper crudo, pickled vegetables, salmon roe, coriander

W

ith floor-to-ceiling windows, the view from The Ocean is a sight to behold. Equally beautiful is the space within, where every element reflects the harmony and balance of the sea. In the dining area, coral-inspired banquettes match the seawave designs on the wall and hundreds of tranquil jellyfish float in the soothing aquariums built into the walls.

Executive Chef Agustin Balbi is at the helm of The Ocean’s kitchen. Hailing from Buenos Aires, His depth of experience, respect for ingredients, talent for the amplification of natural flavours and passion for cuisine has earned him the title Best New Chef of 2016 by Hong Kong Tatler. The influence of his brilliance can be seen in each course of the restaurant’s wonderful set menu.

Capturing the ever-changing symbiosis of its namesake, The Ocean’s cuisine is everchanging with the kitchen’s extensive use of seasonal ingredients and special daily catches. The menu is entirely comprised of seafood and out of respect for the world’s precariously balanced ocean ecosystems; this restaurant ensures that all seafood is caught in a responsible and sustainable manner, so as not to harm the future of our waters and their dwindling supply of life.

The immaculately presented, light and balanced appetisers are a fantastic beginning to an unforgettable culinary voyage across the sea. The visually stunning house smoked red snapper is garnished with radish and embellished with chanterelle and pickled apple – in this dish, thin ribbons of red snapper meet the accompaniments of crisp radish and tart pickled apple slices for a divine combination.

Fennel Panna Cotta, Caviar, Aromatics

The adventurous mains at The Ocean will surprise you with their finesse and freshness. A particular favourite is the wild caught turbot, served on a transfixing blue custom dinner plate.

Turbot, cauliflower textures and nori butter sauce form a flawless partnership and a visually beautiful combination for this unforgettable offering. This dish captures the dynamic essence of the sea with its artistic presentation and flavour combination.

The overall concept of The Ocean – from its design, ambiance, menu, flavours and view – lulls diners into a state of bliss leaving one to wonder how it is possible that that the next dish could surpass the last.

Although it is newly opened as of this year, this must-visit restaurant’s superb cuisine is sure to earn more acclaim and attention as time goes on. (www.theocean.hk)

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Senses exquisite wine pairing

Elevate your

The experts at Riedel, pioneers in glassware, have achieved a faultlessly tailored design suitable to the unique qualities of individual varietals. –

By Jake Fredericks

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resentation is key for understanding the elevated art of both food and drink. When it comes to wine, it is commonly known that a glass enhances the appearance and bouquet. Famous for its deep roots in the industry, the Riedel family has been producing glassware since the 18th century and has contributed immeasurably to the evolution of drinking wine. Claus Josef Riedel himself was the first to invent stemware uniquely suited for serving wine and only wine.

We can thank him for the transparent long-stemmed glasses that are standard

today – without his innovation we would still be drinking our vintages from simple vessels made from cut, coloured glass. One generation later, his son Georg Josef Riedel took his father’s vision one step further and developed varietal specific wine glasses – his idea was that every grape variety should have its own specific glass shape.

Today Riedel has perfected the art of glassmaking such that the shape and size of a glass is scientifically designed to direct the wine to hit specific points on the tongue.

These precision glasses are available in the Varietal Specific line and the difference is spectacular. For example, an exceedingly

tannic red wine with moderate acidity and a full-bodied white wine are best enjoyed in a glass that directs the wine to the centre of the tongue. In contrast, red wine that is of higher acidity and moderate tannins, or a highly acidic white wine, can most benefit from a glass that allows the wine to hit the tip of the tongue first – this design highlights the fruit of the wine and balances out the high acidity.

Another important factor in a wine glass is the rim: Riedel has engineered different styles of rims to provide lesser or greater resistance as the glass is tilted – this is particularly important as wine begins to

evaporate and produce its aroma as soon as it is poured. By using this concept, glassware can be created to enhance the typical aromas of a grape varietal. The shape of the glass influences how you drink by forcing you to position your head in such a way that when the liquid flows it will hit specific taste zones on your palate. Glasses are an extension of the wine and should enhance its qualities, not its faults. In this way it only makes sense that wine, a delicate beverage that takes years to get from vineyard to glass, be delivered with the utmost care to the lips of passionate connoisseurs. (www.riedel.com)

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exquisite wine pairing

From A rgentina, w ith

Love

F

or any wine enthusiast, working in the business sounds like a dream come true. Wine dinners across the world, tastings at award-winning wineries and the opportunity to share your love of fine fermented grapes with anyone who will listen – surely it doesn't get any better than that.

One man who has discovered this for himself is Michael Müller, regional export manager of Bodega Norton wines. Though his position today follows a lengthy run of hard work, determination and an unceasing passion for the business, Michael spoke with us during a lavish dinner at the Bvlgari Resort Bali about his enviable career with the multi-award-winning company.

The dinner came shortly after Bodega Norton celebrated its 120th anniversary, making the winery one of the oldest in Argentina. Owned by the Swarovski family and managed by a team of seasoned and passionate professionals, all five of Bodega Norton's vineyards are located in the premium winemaking region of Mendoza

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and today, the company exports to over 60 countries worldwide.

Eager to learn more about these exceptional grapes – and more importantly to get a taste of them – we managed to pull Michael away from his Argentinean steak and glass of deep crimson Malbec long enough to talk about Bodega Norton and its legendary track record. We talked about the secrets to producing an award-winning vintage, what it takes to make it in the global market and which Argentinean grapes pair with spicy Asian cuisine. : You've worked with Bodega Norton for over 10 years, but can you tell us how you first broke into the industry?

Michael: To be honest, I never planned to work in the wine industry. I grew up in Austria, a wine-growing country, so I made contact with wine very early on, but it wasn't until the age of 18 that I truly found my love for wine when I met an owner of a winery in Austria. He showed me around his vineyards and that's when I realised

just how much work goes in to producing a really great bottle of wine and how much passion and emotion you need to put into it. At that time, I was studying business, marketing and economics, so wine remained a hobby and I never thought of it as a career.

Then, around 12 years ago I met a man in charge of the business at a large winery.

After talking about wine all evening in a wine bar, three weeks later he called me and asked, “Why aren't you working in the wine industry?” I had no real answer for him so he hired me there and then! : So is working with wine as perfect as it sounds?

Michael: If you have the passion for wine, if you are into wine and if you're doing what you love to do, then yes, of course! At the end of the day it is still work though, but the best bit about it is it doesn't feel like work.

There's more to the wine industry than just fancy restaurants and great dinners. It's about passion, emotion and meeting people all over the world - the right kind of people.

You meet open minded people, warm

Bringing award-winning wines to Asia from the premium vineyards of Mendoza in Argentina, Exquisite Taste talks to regional export manager of Bodega Norton wines, Michael Mßller, about the joys of working within the wine business, the perfect Malbec pairing and the secret to producing world-class wines. –

By Louise Newsham

hearted people and they all share the same passion: wine, good food and pairing it. It's like meeting old friends all over the world with the same spirit. : Over the years you have personally helped drive Bodega Norton to become one of the top three wine brands out of Argentina. Can you tell us more about how you did this?

Michael: The first thing you need is the right product. I don't like to speak about wine as a product but basically in every industry if the product is bad you will not be successful in the global market. In Bodega Norton's case, when you have an outstanding wine with an outstanding brand and you have the possibility to invest into the market to build the brand image, then you can be successful. Luckily my bosses, Mr Swarovski and his son, have given me the possibility to act freely and do things a little differently in terms of brand management and brand building.

But without a great product I couldn't have done that. From vintage to vintage, we have

always received very high ratings in all of the famous wine magazines. The last seven or eight Malbec Reserva vintages have all received above 90 points and three times in a row were voted within the top 100 wines by the worldwide Wine Spectator Awards the highest ever rated Malbec at number 36.

This kind of recognition helps to build a brand and gain success all over the world.

Our partners and importers have also been invaluable. Our philosophy is to sell to only one sole importer per country, one exclusive importer, long-term partnerships. It's like a marriage, in good times and bad we stick to our partners like a family. Another philosophy of ours is all about quality, but value for money. At the end of the day all we want is a happy smiling customer who wants to pour another glass. : Has this been the only secret to the brand's success? What does it really take to produce world-class wines?

Michael: The secret to Bodega Norton's success really comes down to two things:

premium vineyards and premium winemakers. Eighty-five percent of the quality of a wine is produced in the vineyards. Having bad grapes will never make good wines, which is why we invest all of our money and efforts into the vineyards.

We want natural wines that we don't touch too much; no chemicals, no pesticides, no herbicides, no nothing - just natural, expert growing. : You're in charge of the export markets in Europe, Asia, Australia and Africa. How have you seen the markets develop over the years?

Michael: Europe is a very developed wine market and highly competitive. When I started, there was no groundwork needed in Europe. People knew about wine, they knew what they liked, they knew about old world and new world wines - they were already trained in wine because it was already part of the culture. On the other hand, when I first went to China, the groundwork needed was phenomenal. I had to show them a glass of wine and explain that it was made from

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“

At the end of the day, all we want is a happy smiling customer who wants to pour another glass.

�

A Culture of Connoisseurs Argentina is a country full of joie de vivre, expressed through tango, adventure, great steaks and fine wines. Argentina is one of the "new world� wine-producing regions and is now the fifth-largest wine producer in the world. Argentina has excellent climatic conditions that allow the growing of multifarious grape varieties, including its two signature grapes, Malbec and Torrontes, both of which are unique to Argentina.

grapes. They thought wine was like CocaCola, just made from water and powder! But that was the exciting thing about it.

: You've said wine pairing is very important in maximising both the food and the grapes. Is it possible to do that with spicy Indonesian food?

Michael: Generally it's very difficult to Nowadays you go to China and the big pair wines with very spicy food as you need cities have a very developed wine palate, to find a nice balance where one does not all within just the last 10 years. But I think that with all countries and regions, the main destroy the other. When you have very spicy food you shouldn't choose a really heavy, full thing is that wine has become trendy. For the millennials, the 20s to 30s, it's trendy to bodied red wine, instead it would be best to get a very aromatic white wine that can know a bit about wine and they're realising stand against the spiciness. One example that good food can only be great with the would be an Argentinean Torrontes. It's very right wine. flowery, lots of roses and jasmine, whilst on : How does Indonesia fare in comparison? the palate it is very fruit-driven with lychees, pineapples and intense aromas. These kinds Michael: There is still lots of work to be of wine could stand against the spice. done in Indonesia. The driving force is tourism, but in Jakarta more and more wine bars are popping up for locals too and it's : So what's your favourite Bodega Norton becoming trendy to have a nice bottle of bottle? wine after work. Things take longer here, Michael: I would say the Privada 2004 especially with the high government tax vintage. It was a sensational vintage and also so it's more challenging to develop a wineone of the first vintages I added to my private drinking culture. It needs time but it will cellar. The blend fits together perfectly come. There is certainly lots of potential and Malbec gives wonderful fruit, Cabernet gives working with the Indonesian people has it character, personality and tannins, while been great fun - they are passionate, friendly the Merlot makes it soft and round and and full of energy. smooth. It's a very harmonic blend.

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: And what's your favourite food to pair with Bodega Norton wines?

Michael: That's easy - Argentinean steak!

A nice ribeye with a Malbec Reserva. No salad, no potatoes, just the beef grilled on an open coal fire. The sweetness of Malbec matches everything that comes from a beautifully smokey barbecue. : Finally, what advice would you give to budding wine enthusiasts looking to break into the industry?

Michael: First of all you need to bring a true love of wine to the table, not just an interest. You have to really be into it. You can learn and take courses but at the end of the day you need that passion. It's really hard work and the competition is strong internationally, so you have to have the passion, the heart and the right intentions.

If you have that, just do it. Don't be shy and get in contact with wine and wineries as much as you can. (www.norton.com.ar)

Top BARREL SELECT SAUVIGNON BLANC 2014

100 % Sauvignon Blanc.

Lujรกn de Cuyo, Mendoza, Argentina.

Editor's Picks GERNOT LANGES 2008

Malbec 70%, Cabernet Sauvignon 20%, Cabernet Franc 10%.

Lujรกn de Cuyo, Mendoza, Argentina.

Tasting Notes: Greenish yellow with golden hues. Aromas of green apples and tropical fruit. Complexity given by notes of vanilla, coconut, toast and a smoked touch. Match with a creamy foie gras with miso and truffle.

Malbec 100% Finca Lunlunta y Agrelo.

Lujรกn de Cuyo, Mendoza, Argentina.

Tasting Notes: This wine is deep violet in colour with delicate tinges of black. Its complexity allows us to enjoy different sensations, such as a rich and engaging fruity aroma with hints of red fruits, cassis and pepper for a powerful impact on the palate, where its elegant and sweet tannins stand out. Its persistent and long finish enhances the varietal nature of this Argentine Malbec. Match with a seared Margret duck breast and butter-poached blue lobster.

RESERVA CHARDONNAY 2012

100 % Chardonnay Finca La Colonia Lujรกn de Cuyo, Mendoza, Argentina.

Tasting Notes: The wine has a bright hue with greenish tints. The nose offers ripened fruits and citrus, with mineral notes and vanilla that give it great complexity and elegance. The palate shows excellent balance between sweetness and acidity resulting in a long and lingering finish. Match with an apple wood-smoked venison.

PRIVADA MALBEC 2010

RESERVA CABERNET SAUVIGNON 2011

100 % Cabernet Sauvignon Finca La Colonia Lujรกn de Cuyo, Mendoza, Argentina.

Tasting Notes: Deep and dark with intense toast, mocha and black fruit aromas. The palate is full and thick, with soft tannins. Very complex and rich with black ripe fruit and spicy flavours. Persistent and long finish. Over 10 years. Match with a rich and creamy cheese or a full bodied Argentinean steak.

Tasting Notes: Vibrant ruby colour. Complex aromas of ripe red fruits and mint, with dark chocolate notes. Highly concentrated on the palate with round, ripe tannins and a long, spicy finish. Match with Blue Fin tuna tataki.

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exquisite Cocktails

A Gift from The Past The complex flavour Drambuie Whisky is not only a closely guarded secret, but the foundation of countless cocktails.

–

By Jake Fredericks

O

ver 250 years ago, Prince Charles Edward Stuart, popularly referred to as Bonnie Prince Charlie, challenged the British throne in a historic uprising – and lost. After suffering a crushing military defeat the prince was chased across the highlands of western Scotland by the King’s men who were eager for retribution. Only one step ahead of the enemy, Prince Charles managed to survive only with the help of the native highland clans. Among them was Clan MacKinnon whose chief, John MacKinnon, aided the Prince in his narrow escape from The Isle of Skye. As a token for his appreciation, the Prince gave John MacKinnon the secret recipe to his personal liqueur, a drink that he imbibed each day to retain his royal strength and vitality. This gift, treasured for generations, would become what we know today as Drambuie.

Ever since, this recipe for Drambuie has been a closely guarded secret and the process has remained unchanged. Today the secret recipe is only known by a select few who hand blend an undisclosed mixture of herbs, spices and Scottish heather honey to the exact specifications of the historic original recipe. Then, Drambuie’s Chief Blender creates a traditional Scotch whisky base using a blend of grain and a selection of the finest Speyside and Highland malt whiskies to form a divine counterpart to the delicate flavours of the secret elixir that the Bonnie Prince Charles once gifted to the highland clans of Scotland all those years ago. (www.drambuie.com)

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Ginger Beer — INGREDIENTS • 50ml of Drambuie • 1 scoop cubed ice • 125ml ginger beer • 2 wedges lime

METHOD

Pour the Drambuie into tall glass filled with cubed ice, top with ginger beer. Squeeze the juice from 2 lime wedges and stir gently.

Hot Apple Toddy — INGREDIENTS

• 35ml Drambuie • 1 cinnamon stick • 125ml hot apple juice • 1 lemon wedge

METHOD

Pour the Drambuie and hot apple juice into a heatproof glass. Squeeze the juice of a lemon wedge and stir. Garnish with a stick of cinnamon.

Rusty Nail — INGREDIENTS

• 25ml Drambuie • 25ml blended scotch whisky • 1 scoop of cubed ice • 1 lemon twist

METHOD

In an old fashioned glass, pour one measure of Drambuie and one measure of blended scotch whisky over cubed ice. Stir gently and garnish with a twist of lemon.

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exquisite CocktailS

The History of Cocktails –

By Christian Galbraith

T

he celebrated bartenders of the 1920s and early 1930s might have given the world a selection of legendary drinks, like the Mint Julep and Tom Collins, but it was from the mid 1800s until the Great War that creative bartenders and owners reshaped the bar landscape that led to the first golden age of cocktails.

the cocktail is thought to be a truly American beverage, whilst, in fact, many historians suggest the real roots lay in the experimentalism prevalent in 18th and 19th century Europe and the relaxation of the distilling laws in the same period due to bumper harvests.

During this gin-soaked era, a superfluity of drinks such as the aptly named Old Fashioned, the Martini, the Negroni and the Daiquiri were born, an abundance of stylish bars erupted in the world’s cities and the first bartender's guide was published by Jerry Thomas in 1862; a book that influenced the global bar scene for generations to come.

America’s claim is well supported by Jerry Thomas’s seminal book of cocktail recipes, a tome that earned him the title as the father of modern bartending. But whilst the book and his own personal contribution cannot be overstated, the bartenders of Paris, London and Milan had already been surfing the cocktail wave for years and were creating exciting new concoctions for the 19th century’s equivalent of the jet-set, well before publication of his work.

Because of the early and continued influence of its mixologists and the widespread popularity of the American-styled bar,

The growth of trendy cocktail bars across America, Europe and throughout the centres of colonial influence through the

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19th and into the early 20th century was fuelled by both rising wealth and mass travel. Travel and migration meant that many classic cocktails, like the famous Sidecar, first created at the Ritz Hotel in Paris in the 1930s or the Negroni in Milan’s Caffe Campari, created in 1860, found their way to the Americas, only to be brought back years later and marketed, even today, as genuine American classic cocktails!

Whatever the real origins, by the turn of the 20th century, a cocktail culture was emerging not just in London, Paris and New York, but on a truly international scale. All over the world pre-dinner, post-theatre or tucked away in both trendy city and sundrenched tropical bars, cocktails were being created, sipped and discussed by some of the most prominent people alive in settings so stylised that they continue to influence interior designers today in this, the second and current golden age of the cocktail.

The Muddlers & Shakers

Whether trendsetting, creating extraordinary drinks or through producing seminal works, a few trail-blazers throughout history have created the style that, in this, the second golden age of cocktails has endured to become the blueprint for today’s mixologists and bartenders.

From famous bartenders of the early 19th and 20th centuries, to the mavericks of the contemporary era, we take a look at some of the people who are true industry legends.

Jerry Thomas – The Professor | At the top of the list sits Jerry Thomas, The Professor, who, in

addition to writing his seminal cocktail recipe book, was a key personality in establishing the lasting style of showmanship that has been the trademark image of many successful bartenders ever since. After stints in Europe, St. Louis, Chicago, San Francisco and New Orleans (such was his fame that whilst resident bartender at the Occidental Hotel in San Francisco, Thomas was earning $100 a week, more than the vice president), he went on to open several bars in New York, where he developed many elaborate techniques and was the first bartender known to mix drinks by juggling bottles and glasses. His contributions have earned him the title as the father of modern bartending.

Dale DeGroff – King Cocktail | If Thomas was the father of modern bartenders, then surely Master Mixologist Dale DeGroff is the late 20th century’s prodigal son. Winner of two James Beard awards for Wine & Spirits Professional and Food & Beverage, DeGroff is the author of the hugely influential Essential Cocktail and is widely credited as the driving force behind the revival of the cocktail and bartending culture we know it today. King Cocktail, as he is known, developed his extraordinary talent at New York's famous Rainbow Room, atop the Rockerfeller Center, where, from 1987, he explored the concept of epicurean-influenced cocktails with fresh citrus and big ice cubes creating new and innovative takes on classics such as the Bloody Bull, Pisco Sour and Sidecar. His work continues to inspire young bartenders globally.

Harry MacElhone | First opened in 1911, The New York Bar in Paris was already popular when its former head barman, Scottish Harry MacElhone bought it in 1923. Renamed Harry’s New York Bar, it became one of the most famous bars in the world and birthplace of many enduring classic cocktails such as the French 75, Monkey Gland and Bloody Mary. Elegant style and fantastic cocktails aside, it was the place to be seen and was as famous for its patrons, such as Rita Hayworth, Coco Chanel, Humphrey Bogart and the Duke of Windsor, as much as its drinks.

Ada ‘Coley’ Coleman | Over the years, The Savoy’s American Bar has seen some true stars muddling and shaking behind its classic bar: Erik Lorincz, the current head bartender, Peter Dorelli, or Harry Craddock, who penned The Savoy Cocktail Book in 1930, to name but a few. But one name stands out from an outstanding list, a certain Ada ‘Coley’ Coleman who joined the acclaimed bar in 1903 after mixing her first Manhattan way back in 1899 at another famous London landmark; Claridges Hotel. With a clientele that included the Prince of Wales, Prince Wilhelm of Sweden and Mark Twain, her legacy was the Hanky Panky cocktail, a drink she created for Sir Charles Hawtrey who had asked her to create something with a bit of extra punch. On tasting her new drink he drained the glass and exclaimed 'By Jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since.

Charles H Baker | Charles H. Baker is unique in this list because he was never a bartender and yet for food and cocktail historians his importance may well surpass any of those already discussed. Baker spent much of his life travelling the world chronicling food and drink recipes for magazines like Esquire, Town & Country and Gourmet and it is from his records that we can glimpse a time well past. Baker published his famous two-volume set, The Gentleman's Companion: Being an Exotic Cookery and Drinking Book, in 1939 of which Condé Nast’s writer St. John Frizell wrote, "It's his prose, not his recipes, that deserves a place in the canon of culinary literature ... at times humorously grandiloquent, at times intimate and familiar, Baker fills his stories with colourful details about his environment and his drinking companions — Ernest Hemingway and William Faulkner among them".

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5

Essentials in the Bartenders Bag of Tricks

Jigger Not so long ago, using a jigger – the barman’s double sided measuring cup - showed inexperience, or worse, suggested someone was watching his measures way too closely. But with the rise of bar craft over the last decade, the jigger has become a precision must-have tool.

Hawthorne Strainer Used with one hand, the Hawthorne is a flat perforated top strainer with a soft continuous wire coil around the edge.

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Shakers Pro’s use either the Boston or Cobbler – the less common Boston uses a heavy glass with a metal canister lid, whilst the Cobbler is the standard and most commonly seen shaker.

With built-in strainer and a domed fitted top, it’s the classic home-use cocktail shaker too.

Muddler A thick wooden or stainless steel baton used to crush, mash or muddle ingredients in the bottom of a glass.

Showman’s delight This easily overlooked, quirky bottle top, with directional spout, is a key tool for the bottle-tossing, shaker-spinning bartender, but it’s also essential to reduce spillages in high-paced bars.

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Must-Have Glasses

Martini Glass

Coupe

The classic martini glass is the iconic cocktail glass – With its slim stem and wide, conical bowl, this elegant glass really does look the part. Hold the glass by the stem and sip the delicious cocktail gently. The function of the stem is simple - to keep the bowl away from your hands, which would warm and spoil the drink.

As a rule of thumb, use for shaken or stirred drinks served without ice like the Martini, Manhattan, Daiquiri and the Brooklyn.

Originally created for fizz – a design destined to fail since the shape means the effervescence just evaporates – the coupe makes a perfect alternative for cocktails usually served in the classic Martini glass. The coupe brings stability and is the glass of choice for cocktails such as the Manhattan, Sidecar, Daiquiri and Brooklyn.

Be it at home or in the bar, to make the most of your cocktail it’s crucial to serve it in the right glass. It’s not just about the look, it’s about temperature, the size and even the way it delivers the drink to your mouth.

Tall Glasses

The Lowball

Pina Colada

The Delmonico, the Collins and the highball – each has a slightly different shape and capacity but are similar enough to be grouped under the tall, or chimney-style, glass. Use for drinks built in the glass served with ice and with an effervescent component, such as tonic or soda water. The shape helps retain the bubbles, in the same way a champagne flute works, and the size allows for both ice and mixer as with the Gin Fizz or even the classic gin and tonic.

The smaller and squatter lowball features a thick bottom to help maintain temperature. Used for drinks built without a shaker or mixing glass, the components are simply poured into the glass over ice and have no added effervescent component. Drinks like the Negroni, White Russian and the Stinger, should always be served this way.

There are a number of special glasses too and none more widely used as the fabulous pina colada glass. This classic, large, stemmed umbrellatoting creation is used for a wide variety of mixed long drinks and where added decoration is the thing, this is the bartender’s glass of choice.

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— Whether it's an all-time classic, a twist on an original or an iconic cocktail bar that simply cannot be missed, we've supped our way around the region to bring you the ultimate guide for cocktail connoisseurs in Asia: The A-Z of Cocktails.

Find out who serves the best Bloody Mary, the smokiest Old Fashioned or the finest chocolate martini, then meet our pick of the most influential mixologists in Asia and beyond, including four winners of the prestigious World Class cocktail competition and their top-scoring signature recipes.

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The A – Z of Cocktails In Asia

A. Apple Malang Martini at The Keraton Lounge A blend of apple, vodka, ginger and lime makes this a distinctive take on the classic vodka martini. An impressive example of lavish contemporary chic with more than just a hint of traditional Javanese culture and design, Keraton Lounge at Keraton at The Plaza, in downtown Jakarta, positions itself beautifully to attract both the upwardly mobile and the traditionalists of Jakarta’s discerning bar and lounge crowd. Perhaps nothing highlights that juxtaposition better than the impressive range of Indonesian- and Javanese-inspired and influenced cocktails like the Apple Malang Martini. Slightly sweet, slightly tart, the blend of apple syrup, vodka, ginger essence and fresh lime juice makes this a distinctive and very Indonesian take on the classic vodka martini. (www.keratonattheplazajakarta.com)

Rec

pe

• Ingredients ½ pc apple malang, 7ml apple syrup, 45ml vodka, 15ml ginger essence, 5ml lime juice • Method Put all the liquid ingredients into a shaker and mix thoroughly. Pour the mix into a classic martini glass, then top off by adding 4 thin slices of freshly sliced Apple Malang as garnish and serve.

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The A – Z of Cocktails In Asia

B. Bali Mary at The St. Regis Bali Resort

Known worldwide as a miraculous cure for the dreaded hangover (thanks to its spicy flavours, vitamin-rich ingredients and smooth, stomach-satisfying texture), the Bloody Mary needs no introduction as a signature cocktail. However, some mixologists have taken this traditional recipe and turned it into something even greater, something that doesn't need to be reserved for the morning after the night before. Cue, the Bali Mary at The St. Regis Bali Resort. Staying true to its roots, the Bali Mary is served at the King Cole Bar where the Bloody Mary was first invented in 1934 at The St. Regis New York, however, this version comes with a tropical Balinese twist. This delicious interpretation uses jicama, a traditional favourite fruit in Indonesia, muddled together with cucumber, brown sugar, tomato juice, lemon, a variety of spices and a healthy dose of Absolute Pepper, served in an elegant Champagne glass and garnished with fresh local celery and a cherry tomato.

It's undoubtedly similar to a Bloody Mary, complete with an addictive spiciness, slight tang and it even delivers the same reviving effects, but we'd go as far to say that this version is even better than the original. (www.stregisbali.com)

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The A – Z of Cocktails In Asia

C. Chocolate Martini at The Dharmawangsa Jakarta Majapahit Lounge at The Dharmawangsa Jakarta has an outstanding martini collection and its signature Chocolate Martini, which has been served in the lounge since the hotel first opened, is indubitably one of the city’s must try and most famous cocktails.With its signature cocktail, Majapahit Lounge presents a lavish take on the modern, built at your table, a liberal dollop of Hershey’s chocolate is finely grated and then slowly melted to a thick and creamy consistency. The oversized chilled martini glass is plunged into the chocolate ganache and the martini, a stirred mix of premium vodka and Crème de Cacao White, slowly added.

Topped with a Hershey’s chocolate kiss, the deliciously elegant cocktail is served immediately. (www.the-dharmawangsa.com)

D. Daiquiri at CJ’s Bar, Hotel Mulia Senayan, Jakarta Named after a beach in Santiago, the original Daiquiri was invented by Jennings Cox in Cuba around 1900. It rapidly gained popularity and as it spread, it evolved. Introduced to the USA in 1909, by the 1940s the Frozen Daiquiri had replaced the classic at the top of the list. Today the Daiquiri continues to be an extremely popular cocktail and one that that is constantly reinvented by bartenders all over the world. Muddle the strawberries in a shaker before adding premium white rum, strawberry juice and Triple Sec. Shake well before double straining into a chilled classic martini glass – garnish with a whole strawberry and serve immediately.

For cocktail purists, the Daiquiri represents the near perfect drink.

Simple, elegant and refreshing, it sits alongside drinks like the Manhattan and Martini as cocktails that truly reflect the character of their base spirits and CJ’s scrumptious Strawberry Daiquiri is no exception. (www.themulia.com/jakarta)

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The A – Z of Cocktails In Asia

E. El Kabron Perhaps one of Asia's most awe-inspiring bars, which just so happens to serve some of the region's very best cocktails, El Kabron is quite simply a haven for cocktail-supping connoisseurs. Teetering dramatically over the edge of Bali's stunning clifftop peninsula, with a shimmering infinity pool that trickles 50 metres above the crashing waves below, El Kabron is a bar unlike any other, complete with a lively Spanish atmosphere and of course, world-class concoctions. If you're lucky enough to nab a front row seat here for a dazzling Bali sunset, El Kabron's signature cocktails are a must. In particular, the Drive Me Crazy sees a combination of sweet and sour,

Drive Me Crazy

made using 8 year old Bacardi Rum, fresh passion fruit, vanilla and lime, served up in an elegant Martini glass. It is part of the newest collection of Freixenet cocktails by world-renowned mixologist, Javier de las Muelas. For a brighter, lighter taste, the Bianca is fruity and herbaceous with

homemade Spanish Orujos combined with chamomile, mint and spearmint, perfect for the tropical Bali climate. Pair with some tapas plates, salads and richly spiced paella and you'll no doubt find yourself ordering another round. (www.elkabron.com)

F. Fabulous Fable at BLANCO Par Mandif At BLANCO Par Mandif, one of Bali's most impressive finedining establishments, serving up a sensational experience doesn't stop at the cuisine. This food and cocktail pairing venue has spent just as much time on its delectable libations as it has on the edible variety, and the Fabulous Fable is a clear standout that should not be missed.

The Fabulous Fable is an exquisite blend of Ciroq Vodka, Cinnamon, Lillet Blanc, Blue Curacao and homemade Rose Bitter.

It acts as the curtain-raiser for the cocktail-paired dinner, so expect a smooth palate that's beautifully layered with spicy characters and a nuance of bitters in the background, setting the tone for the gastronomic experience ahead. (www.blancoparmandif.com)

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The A – Z of Cocktails In Asia

G. G&T Sphere at The Mulia, Mulia Resorts & Villas With the sun shining and the weather rather sweet, there really is nothing more satisfying than a cool, ice-filled glass of gin and tonic with the perfect amount of zesty lime squeezed in. That was until we tried the G&T Sphere at The Mulia, Mulia Resort & Villas. Glamorously served in the rooftop Sky Bar, this summery twist on the classic is nothing short of a garden in a glass. Taking the original gin and tonic combo then brightening it up with a flavourful, fruity twist, the G&T Sphere sees a sprinkling of juniper berries here and a mishmash of a kaffir lime there to make the iconic British tipple that little bit more aromatic. It then comes served in a giant wine goblet to really let the summer scents blossom. (www.themulia.com/bali)

H. Hennessy Over 250 years old, Hennessy is the largest Cognac producer around the globe, founded by Richard Hennessy in 1765. A highly regarded brand the world over, any Hennessy cocktail wins our vote, but since it's summertime, there's no better way to enjoy this premium drink other than as a monster sharing cocktail like The Hennessy Sunset Punch. Be it pool party, BBQ or casual drinks, this gorgeous, easy to make mix is a sure-fire winner. Simply combine all the ingredients in a large bowl and stir, before adding a large single block or around 1kg of ice cubes, then serve in tall glasses. Cheers! (www.hennessy.com)

Rec

pe

• Ingredients 1.5 litres of water, 1 litre Hennessy V.S, 5oz gin, 2oz Grand Marnier, 2 cups of simple syrup or 3 cups of sugar, 9oz of lemon juice, 4oz of hibiscus grenadine, 1 grapefruit cut into ½ wheels, 1 oranges sliced into wheels, 2 lemons cut into wheels, 2 limes cut into wheels, 20 dashes orange bitters or other citrus bitters.

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The A – Z of Cocktails In Asia

I. Irish Tiramisu at Mirror A silky combination of Kahlua rum, Baileys Irish cream, decadent vanilla ice cream and hazelnut syrup – Mirror’s Irish Tiramisu is heaven in a glass. With all the richness and rum that make tiramisu an indisputable favorite, this cocktail’s creamy texture makes it more a liquid dessert than a cocktail. The Irish cream liqueur completes the ensemble making this a simply unforgettable after-dinner indulgence at one of Bali’s trendiest nightlife hotspots. (www.mirror.id)

J. JimBARan River at The JimBARan Outdoor Lounge, InterContinental Jakarta MidPlaza The JimBARan Outdoor Lounge at the InterContinental Jakarta MidPlaza, is a sophisticated inner-city sanctuary; a relaxed oasis amidst the high-rise Jakarta cityscape and just a perfect place for after-work drinks and light bites. It’s also home to some excellent cocktails created by its resident mixologist and where J is for the refreshing JimBARan River. The JimBARan River is a long, chilled shaken and strained cocktail served in a tall chilled Collins glass over ice with an orange or lemon slice and maraschino cherry garnish. Based on a blend of Jim Beam bourbon, De Kuyper Triple Sec, freshly squeezed lime juice, sprite and black tea, all the ingredients are added to an ice-filled shaker, mixed vigorously then strained into the prepared chilled glass. Fresh, lively and not over heavy on the spirits, it’s a perfect cocktail served in a great setting to take the heat out of Jakarta’s hot days and sultry tropical nights! (www.jakarta.intercontinental.com)

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The A – Z of Cocktails In Asia

K. KU DE TA

Passion fruit & Mango Slushy

The Knight

They say that anyone who is anyone has been to KU DE TA for a sunset cocktail or two, and we couldn't agree more.

KU DE TA has well and truly set the benchmark exponentially high as Asia's ultimate lifestyle venue and has helped mark Seminyak on the map as an international destination for world-class cocktails in a breathtaking setting. The stunning open air venue overlooks the Indian Ocean and Seminyak's stunning stretch of white sand beach, serving such superb signatures as The Knight, a gin and Galliano-based concoction made with zesty local flavours like pomelo, pineapple and lemon; a Passion Fruit & Mango Slushy with a healthy dose of tequila; and also Eve, a gorgeous mixture of Ketel One Vodka, Kwai Feh Lychee Liqueur, rose sugar and a lychee puree. The man behind these magnificent creations is Bar Manager Bayu Wisesa who has been with KU DE TA since 2007. His expertise has been recognised worldwide when he was crowned Indonesia’s champion for the World Class cocktail competition in 2013, later partaking in the global finals held in Europe. Pair his award-winning signatures with a scrumptious KU DE TA delicacy, hypnotic island vibes and an iconic Bali sunset and you'll begin to realise what all the KU DE TA fuss is about. . . (www.kudeta.com)

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The A – Z of Cocktails In Asia

L. Lawrenceburg Lemonade at Robert Marchetti - The Plantation Grill

Robert Marchetti - The Plantation Grill at Double Six Luxury Hotel is a superbly stylish venue to kick back and indulge in a fabulous dinner, but it also has a wonderful drinks pedigree. Every cocktail in the venue has been hand designed and is crafted by highly skilled bartenders. Here, the Lawrenceburg Lemonade, named after a town in Kentucky, where the state Bulleit Bourbon is made, has been updated and adapted to make a delightfully refreshing drink with an intriguing medley of flavours. The bold, spicy and smoky rye Bulleit Bourbon is sweetened with the intense piquancy of Massenez peach liqueur and highlighted by kaffir lime, lemon, vanilla, all perfectly blended with sweet and sour yogurt mousse to create a sour, sweet and slightly creamy delight. Wait no longer, grab your party clothes and try a Lawrenceburg Lemonade! (www.plantationgrillbali.com)

M. Mai–Thai at Hotel Borobudur Jakarta Described by the bartender as a "kind of mojito" the splendidly named Mai-Thai served at Hotel Borobudur Jakarta’s Pendopo Lounge packs a powerful tropical punch. A classic mojito it is not, but this fruity rumbased beauty will certainly hit the spot for those who enjoy a strong, fruit-filled drink.

Starting with ice in a double old-fashioned glass and a generous blend of Myers dark rum and Bacardi Light – for added complexity and a fabulous nose – the pineapple and orange juices are stirred in before finishing with a pineapple and glacé cherry garnish. Simplicity itself – a classic tropical cocktail. (www.hotelborobudur.com)

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The A – Z of Cocktails In Asia

N. Negroni at Katamama Located in the lobby of Katamama, The Potato Head Family’s swish new Seminyak hotel, Akademi is more than just a chic cocktail bar, it’s a social and creative hub for some of the world’s most celebrated and innovative mixologists. Headed up by the irrepressible Dre Masso, Akademi also champions the study and use of local and seasonal produce and has already earned a reputation for some of the most creative cocktails on the island. N is for Negroni and at Akademi Dre serves up what is surely a classic contemporary adaptation. Tanqueray gin, Brem wine, Campari, Bali grape arak, Aperol and red vermouth, mixed and served over ice in the signature old-fashioned ceramic glasses, garnished with dehydrated orange, fresh orange and orange zest... delicious! (www.katamama.com)

O. Old Fashioned Beras Merah at Sofitel Bali Nusa Dua Beach Resort The skilled mixologists at Sofitel Bali Nusa Dua Beach Resort are always keen to create new drinks and to bring in traditional local elements to entertain their guests’ palates. A Balinese twist on the Old Fashioned caught our eye recently, created by Juni Bent (I Wayan Juniantara), who featured it in the 2016 Diageo World Class mixologist competition, where he ranked in the Top 10 Bali Bartenders. Realizing that the smokiness of Bulleit Bourbon would pair nicely with the local red rice from Tabanan in Bali, Juni roasts the rice then soaks it in hot water to get a tea-like extract. Once cold, he mixes it with Bulleit Bourbon, muddles in some orange jam (oranges are also native to Bali) and serves it in a fishbowl Old Fashioned glass. Try it once and you’re sure to want more! (www.sofitel-bali-nusadua.com)

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The A – Z of Cocktails In Asia

P.

Piña Colada

The creation of this often maligned but extremely popular cocktail was claimed by several people back in the 1950s. In fact records of rum, coconut and pineapple mixed drinks can be found in several trading ships’ journals from the 18th century, whilst the first written reference relating to a named cocktail was in a 1922 edition of TRAVEL magazine that focused on the Puerto Rican bar scene: “But best of all is a piña colada, the juice of a perfectly ripe pineapple... rapidly shaken up with ice,

Q. Queens Head at The Queens Head, Jakarta Gastropubs like the Queen’s Head in Kemang are a relatively new feature in Jakarta’s dining scene, which is quite a surprise since they fit between the city’s casual and fine-dining options perfectly.

The concept is simple – offer quality food and drinks in a stylish yet relaxed and comfortable setting. Currently setting the standard with its mix of fabulous lunch and dinner options, large selection of beers, wines and spirits, plus an innovative and exciting cocktail menu, Chef Blake offers diners a new, yet somehow familiar dining experience. The cocktail menu follows the same path with its mix of classics and creative drinks. A real favourite is the splendidly named Smoking Red Sangria.

Built over ice and served in a punch bowl and with half a litre of pinot noir as its base, plus healthy measures of Cointreau and brandy topped off with club soda, lemonade and a mass of fruit, it’s the perfect drink to share and enjoy with friends, which is what the Queens Head is all about. (www.queensheadjakarta.com)

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sugar, lime and Bacardi rum in delicate proportions...” But the contemporary drink uses coconut cream – a process that wasn’t invented until 1948. The cocktail, as we know it, is most commonly associated with bartender Ramón “Monchito” Marrero Perez, who after being tasked with creating a creamy but refreshing drink, settled on the combination of native rum, pineapple and cream and debuted it on 15th August 1954 at the Caribe Hilton, San Juan.

The A – Z of Cocktails In Asia

R. Rock Bar

Summer Wine Cooler

Bali’s legendary cliffside bar, aptly named Rock Bar, is not only the ultimate spot to catch a dazzling sunset each evening, but also a hub for innovative mixology, too.

Located on natural rocks 14 metres above the Indian Ocean at the base of AYANA Resort and Spa Bali's towering cliffs, this innovative open-top Bali bar is the island’s most glam sunset and after-dark destination with libations that rival the world's finest.

From ultimate classics, like the Caipirinha made with local kaffir limes and ginger, to fancy twists on everyone's favourites, like the Tarragon Margarita made with a homemade

tarragon syrup and a dash of ginger ale to add an Asian, Mediterranean and Latin flavour, the menu at Rock Bar is as diverse as it is impressive. In particular, the Martini selection has been devised by Maestro Laval Lim-Hon, who has mixed cocktails during his 30-year career for celebrities and royalty such as Prince Rainer and Princess Grace Kelly of Monaco, Liza Minelli, Shirley Maclean and Clint Eastwood. Unsurprisingly so, Rock Bar has hence been awarded one of CNNGo’s World’s Best Hotel Bars, and we can certainly see why. (www.ayanaresort.com/rockbarbali)

rosy colour when etiquette dictated women could not consume alcohol in public, and for the sake of public modesty, fruit juices and teas were the preferred beverage. The talented Ngiam thus saw a niche in the market and decided to create a cocktail that looked like a fruit juice, but was actually infused with gin and other liqueurs.

Masking it in pink gave it a feminine flair and, together with the use of clear alcohol, he cleverly led people into thinking it was a socially acceptable punch for the ladies.

With that, the Singapore Sling was born.

Needless to say, it became an instant hit. (www.raffles.com/singapore)

S. Singapore Sling at Raffles The Singapore Sling, widely regarded as the national drink of the Little Red Dot, was first created in 1915 at Raffles Singapore by bartender Ngiam Tong Boon, and as such, is arguably the most authentic spot in the world to try this iconic concoction.Primarily a gin-based cocktail, the Singapore Sling is muddled with pineapple juice, grenadine, lime juice and Dom Benedictine, whilst a cherry brandy and Cointreau give it its pretty pink hue. Bartender Ngiam deliberately chose to give the cocktail this

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The A – Z of Cocktails In Asia

T. The Answer at Bistro Garcon The idea of The Answer comes from a unique happenstance in which a certain group of regulars at Garcon asked for something new that was not on the menu - something that was thirst-quenching with a balanced punch of alcohol to boot. The group got what they wanted and were very satisfied, and asked what the name of this new cocktail was – only the bartenders hadn't thought of a name.

“This, sirs, is The Answer to your request.”

And thus the name was coined with cheers and applause. The Answer is a gin-based brew infused with simple syrup, caramel drops, a dash of bitters, and citrus extracts, and it provides a very well-balanced freshness that’s perfect to douse your exhaustion after a hard day’s work. (www.bistrogarcon.com/bistro)

U. Unicorn’s Blood at Azul Beach Club Sand, sun and innovation abound at the all-new Azul Beach Club in Bali. Overlooking the endless waves of the Indian Ocean, the relaxed bar at this bamboo beach club serves some of the most dynamic and creative cocktails to be found on the island. One such cocktail, the deep burgundy and magical Unicorn’s Blood contains an almost supernaturally delicious blend of ingredients that should work wonders for your health on top of everything else. Despite its name, no unicorns are harmed in the creation of this cocktail – the brew contains, among other secret ingredients, beetroot, pineapple, carrot and cucumber to form a blend that is as enchanting as it is scrumptious. (www.azulbali.com)

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The A – Z of Cocktails In Asia

V. VEA Lounge

Bone Marrow Old Fashioned

Antonio Lai, award-winning mixologist from Hong Kong has teamed up with chef-bartender extraordinaire Leszek Stachura to create almost 20 creative cocktails inspired by cuisines and cultures from around the world. The fruits of their collaboration are extraordinary and have earned VEA Lounge a reputation as one of the best cocktail destinations in Hong Kong. The Lounge’s lineup is a parade of stunning and spectacular masterpieces, making it hard to select a favourite. Such creations as the visually stunning Cleopatra Formosa grace the menu – a combination of Absolut Elyx vodka, clarified pineapple and star anise syrup, fresh lime and smoky mezcal in a golden pineapple, this cocktail is hard to forget.

Though its legendary mixologists are indisputably creative, VEA Lounge certainly doesn’t neglect the classics. The Bone Marrow Old Fashioned is another showstopper complete with bone marrow fat-washed bourbon, rich simple syrup and aromatic bitters. (www.vea.hk)

Drink, Pray, Love

W. Woobar at W Bali

Perhaps Bali's coolest, swankiest bar serving some of the most innovative cocktails the island has ever seen, Woobar at W Retreat & Spa Bali is a cocktail connoisseurs' dream. From sunshine to sunset, Woobar is Bali's iconic, energising beachfront spot that goes from fun, playful and relaxed during the day, to a vibrant “see and be seen” vibe at night. By day, light and refreshing cocktails range from the Reserve Sangria, packed full of tropical fruits, pomegranate juice, red wine, brandy and added spices, to the Cinnamon Citrus Cake – not a dessert but a cocktail so complex, so

scrumptious and so moreish you'll forget about pudding altogether. WooBar has also just recently rolled out its Detox, Retox, Repeat cocktails, curated by local Balinese mixologist Arey Barker. These four vibrant libations have been created using only the healthiest, highest quality ingredients and the freshest local spices, from the Blue Bloody Mary that uses a homemade Butterfly Pea Flower extract, to the Drink, Play, Love that plucks herbs and spices directly from the resort's garden. Cheers! (www.wretreatbali.com/woobar_bali)

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The A – Z of Cocktails In Asia

X. XO Arbol Before Bed In 1989, recognising the growing market need, the Patrón Spirits Company, a brand now synonymous the world over with ultra-premium tequila and liqueurs, was created on something of a whim by John Paul DeJoria. Its success was instant and transformed the ultra-premium world of tequila and the premium cocktail market with both its quality and innovative processes and blending. Following its initial success with its peerless tequila, in 1992 Patrón launched XO Cafe, a coffeeinfused tequila liqueur. Extensions of this fabulous liqueur continue to appear with the XO Cafe Dark Cocoa and the incredible XO Cafe Incendio, launched in 2012 and 2014 being particularly popular.

These distinct ultra-premium liqueurs have been game changers for bartenders and mixologists, and today form the basis for some of the world’s most sophisticated cocktails. None is more typical than the XO Arbol before Bed, a cocktail created for Patrón by Chad Michael George, president of the Colorado Bartenders’ Guild for Patrón’s Secret Dining Society dinner series. (www.patrontequila.com)

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Rec

pe

• Ingredients 45ml XO Cafe Incendio, 15ml Citrónge Mango, 15ml orgeat, 15ml half-and-half, 1 egg white, Pinch chilli powder salt (mix of equal parts salt and chili powder).

• PREPARATION In a shaker, combine all the ingredients, except the chilli powder salt, and shake vigorously without ice for 30 seconds to mix and emulsify the egg whites. Top the shaker with ice and shake again for another 20 seconds.

• TO SERVE Strain into a coupe glass that's half-rimmed with the chilli powder salt mix.

The A – Z of Cocktails In Asia

Y. Yamaoroshi at The Bar at Waku Ghin Waku Ghin is acclaimed celebrity chef Tetsuya Wakuda’s chic, stylish restaurant located in the heart of the lavish Marina Bay Sands resort in Singapore. Nestled with the famous eatery is The Bar at Waku Ghin, a cozy lounge offering the discerning guest over 85 handcrafted cocktails, along with a huge range of premium sakes, spirits, wines and champagnes. The Yamaoroshi is from his range of exceptional Japanese cocktails and can be enjoyed on its own or with a seasonal selection of caviar, oysters, and cheese or meat platters. A seductive blend of wasabi gin, crème de cacao white, green tea liqueur, fresh cream and grated wasabi, it has a strong and smooth taste with the cream taking the edge off the infused wasabi just perfectly. (www.marinabaysands.com)

Z. Zombie at The Queens Head, Jakarta.

After a decline in popularity through the 1970s, today, Tiki cocktails are enjoying something of revival in the hands of a modern breed of mixologists eager to explore their creative boundaries.

Tiki started over 80 years ago at the famous Don the Beachcomber restaurant in Los Angeles. The restaurant was owned and run

by Ernest Raymond Beaumont Gantt, better known as Donn Beach. Before opening what was to become one of Hollywood’s most famous watering holes, Donn had spent a lot of his life travelling around the tropics and this influenced his cocktails to

the point he created a whole new genre.

Accredited with hundreds of concoctions, Donn invented the Zombie way back in 1934, a mix of fruit juices, liqueurs and rum.

Inspired by the original, the Queen’s Head offers the glorious QH Zombie, a mix of

spiced gold rum, Myers dark rum, triple sec, orange, pineapple and lime juice, sugarcane syrup and angostura bitters, flash mixed in a faced wooden Tiki mug, garnished with lime squeeze and half a passion fruit. (www.queensheadjakarta.com)

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Asia's Master MIXOLOGISTS

Sea Grain

Sangria Dendi Supriyadi Nugraha Bartender at DoubleTree by Hilton Jakarta - Diponegoro Sangria & Steam Sea Bass at Sea Grain.

Typical of the growing band of talented, young and hip Indonesian bartenders and mixologists hitting some of Jakarta’s best bars, is the effervescent Dendi Supriyadi Nugraha, bartender at DoubleTree by Hilton Jakarta - Diponegoro's newly opened Mediterranean-inspired restaurant and bar, Sea Grain. Born in Bandung and still only 25 years old, he’s been working for two years at DoubleTree by Hilton Jakarta - Diponegoro and has been in charge of the bar at Sea Grain since February this year.

One of his signature and most fashionable drinks is the Sea Grain Sangria. As he notes “I love it because it relates to the concept of Sea Grain - Mediterranean with a local twist." The history of sangria is pretty straightforward. Over 2,000 years ago as the Romans conquered Iberia they planted vineyards as they went. Water at that time was unsafe for drinking and so alcohol was often added to kill off any bacteria. The very first recorded sangrias were simple wine added to water with herbs and spices to taste. The name comes from sangre, or blood in Spanish, and refers to its dark blood-like colour and today it’s one of the most popular and widely consumed party drinks around the world. Dendi’s simple and fruity offering is perfect as a cooling aperitif or enjoyed with dishes like Steam Sea Bass and Frito Octopus. (www.jakartadiponegoro.doubletree.com)

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Ingredients

Preparation

• 1 bottle red wine • 1 peach • 1 apple • 1 orange • cinnamon • cloves

• Dice the peach and apple and slice the orange thinly • Add fruit cubes and orange to a large jug of red wine along with the cloves and cinnamon.

• Mix slowly and stand to ensure the fruit and wine infusion

To Serve • Add ice to the infused drink and stir slowly • Pour sangria into chilled wine glasses along with a healthy portion of fruit and ice • Enjoy!

Asia's Master MIXOLOGISTS

E&O

Bir Pletok Zulkifli Moka Head Mixologist of The Union Group Tradition with a twist – E&O Bir Pletok A true pioneer of the outstanding food and beverage scene in Jakarta, The Union Group has built a reputation for highquality dining, friendly and knowledgeable service and an enviable array of both alcoholic and non-alcoholic beverages served throughout its family of restaurants in and around the city. Operating some of the best-known restaurants in Jakarta including Caffe Milano, Canteen, Casa, Cork & Screw, E&O, Loewy and Union, The Union Group is committed to excellence and achieves its goals through its uniquely talented and passionate chefs, bartenders and wait-staff. Joining back in 2007, Zulkifli Moka (Kiki) is the head mixologist of The Union Group and has overseen the development of a range of quite inspirational cocktails. The classics are there, of course, alongside some fabulous local variations that make the most of local ingredients, but he also draws inspiration from Indonesia’s own rich and flavoursome drinks like the E&O Bir Pletok, one of the restaurant’s signature cocktails. The original and non alcoholic Bir Pletok hails from Betawi and is taken as a health drink, at E&O Kiki adds premium vodka, orange liqueur, lime juice and beer reduction to the traditional pletok mix, serving it up in an old-style enamel mug over ice with a garnish of lemongrass and cinnamon. (www.eandojakarta.com)

Preparation • For the traditional pletok, combine sechang wood, pandan leaf, ginger, cinnamon, star anise, sugar in a large pan of boiling water and simmer for about 1 hour, cover and let it rest overnight.

• Over a low heat reduce the beer and allow to cool fully.

To Serve • Add premium vodka, orange liqueur, the beer reduction and lime juice to a measure of the pletok, mix, serve over ice with a garnish of lemongrass and cinnamon.

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Asia's Master MIXOLOGISTS

The

Mamarita Dre Masso PTT Family, Director of Mixology Smooth, sophisticated & stylish.

Author of “Margarita Rocks” and “Classic Cocktails at Home” and recognised globally as one of the leading figures in the current bartending renaissance, Dre has plied his trade in some truly famous London bars including The Rock Garden in Covent Garden, Oliver Peyton’s Atlantic Bar & Grill, Salvador & Amanda in Leicester Square and Jamie Oliver’s inspirational non-profit bar and restaurant, Fifteen. Whilst across the pond in San Francisco he worked at The Irish Bank and at probably the most famous tequila bar in the world, Tommy’s Mexican restaurant.

Back in 2004, Dre formed The Worldwide Cocktail Club, which has consulted on the beverage programmes for legendary venues such as Ronnie Scott’s Jazz Club, Amy Sacco’s Bungalow 8 and the exclusive Alfred Dunhill’s private members club. In 2013 Dre joined PTT Family as director of bars and has been instrumental in creating and developing the group’s award-winning cocktail programmes.

As part of that remit, Dre recently opened Akademi, in the lobby of Katamama in Seminyak Bali, behind what is probably PTT Family’s most famous venue, Potato Head, Bali. Along with many other fabulous creations he has revealed The Marmarita, a super twist on one of his favourite cocktails, the Margarita.

“We added syrup and aromatic bitters made with mangosteen fruit, utilising the stone, fruit and skin, to the usual tequila, lime and orange liqueur mix. The cocktail is shaken and served straight up in one of our ceramic martini glasses.” (www.pttfamily.com)

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Ingredients

Preparation

• 45ml el Jimador tequila • 15ml Cointreau • 2 dashes mangosteen bitters • 15ml orange arak • 25ml citrus juice • 20ml mangosteen syrup

Combine all ingredients in a shaker – shake and double strain

To Serve Dried mangosteen salt the rim and garnish with dried orange and dried lime wheels

Asia's Master MIXOLOGISTS

The

Clouds Arey BArker Head Mixologist at W Bali The genius behind W Bali's innovative creations brings awardwinning status to the bar Balinese mixologist Arey Barker is the mastermind behind W Bali's unique creations and Indonesia's first runner up in the Diageo World Class competition. His goal is to become renowned as the region's very best bartender, with inspiration stemming from top mixologists such as Joseph Boroski, Dionette Monteleone and Scotch Betty. His signature cocktail, The Clouds, is proof of his dedication to creative, daring mixology, with a refreshing and inventive fusion of sweet and sour by using unique ingredients and truly memorable flavours. (www.wretreatbali.com)

Ingredients • 45ml gin • 5 slices Japanese cucumber • 20ml Chinese Spice syrup • 20ml lemon juice • Earl Grey foam Preparation • Muddle the cucumber in a mixing glass.

• Pour in all ingredients and shake well.

• Fine strain into a martini glass.

• Top with Earl Grey foam and garnish with a slice of the cucumber.

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Asia's Master MIXOLOGISTS

Five Foot

Assassin Joe Alessandroni Creative Director at 28 HongKong Street 28 HongKong Street is Singapore's legendary prohibition-style bar that has built itself a lasting legacy as the number one bar in Asia after being crowned at the Asia’s Best Bars awards in both 2015 and 2016 for its innovative and totally unique creations. The driving force behind 28 HongKong Street's respectable pedigree is multifaceted bar maestro, Joe Alessandroni.

A veteran bartender from San Francisco, Joe leads menu development and staff training in his role as Creative Director for 28 HongKong Street. He not only looks after this award-winning bar, but also works on other team projects, including Crackerjack and the Proof Flat, both in Singapore. His signature cocktail, the Five Foot Assassin, is a punchy concoction that doesn't take itself too seriously, yet still manages to tick all of the world-class mixology boxes with homemade ingredients, impeccable flavour fusions and a sublime presentation. (www.28hks.com) Ingredients

To Serve

• 45ml Plantation Original Dark Rum • 20ml mango puree • 15ml fresh lime juice • 20ml simple syrup • 5ml Allspice dram • 1tbsp Angostura boba • A top of coconut pandan cream • Grated nutmeg

• Pour all ingredients into a blender, add one cup of ice and blend until smooth.

• Place one spoonful of Angostura boba in the bottom of a chilled tall glass.

Pour in the blended drink, top with coconut pandan cream and grate fresh nutmeg over the top.

• Serve with a fat straw for the boba.

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“An homage to rapper Phife Dawg of a Tribe Called Quest, the Five Foot Assassin is a playful riff on a frozen daiquiri that captures the flavours of Trinidad."

Asia's Master MIXOLOGISTS

HK

Skyline Miguel Fernandez Mixologist & Seasoned Bar Manager at Ozone, The Ritz-Carlton Hong Kong German mixologist and seasoned bar manager Miguel Fernandez has, in his many years of bartending, snatched a respectable number of awards from around the world, including Most Talented Bartender of the Year 2005-06 for Germany, Austria and Switzerland, Best Hotel Bar of the Year while managing The Roomers bar in Frankfurt, as well as being Germany's finalist in the World Class European competition and runner up at the World Final Sydney 2015. Miguel is now an internationally accomplished mixologist with unique signature cocktails like Bamboo, a refreshing Asian-inspired creation, Lucha Pina, a spicy infused tequila-based wonder, and HK Skyline, a sweet-sour combo of pink grapefruit, lime and homemade Oolong syrup and Dom Perignon lecithin foam. (www.ritzcarlton.com) Ingredients

To Serve

• 60ml Zacapa 23 years • 30ml fresh pink grapefruit juice • 10ml fresh lime juice • 15ml Imperial Oolong syrup* • Absinth sprayed around the glass • Dom Perignon lecithin foam**

• Rum, juices and syrup well shaken, double-strain into a classic Martini glass (sprayed with absinth on the outside.)

• Place the champagne foam on top.

• Glass on a slate, chocolate stones and flowers around it.

• Cover the glass with a cloche and use a smoke gun to smoke the inside with applewood.

*NOtes:

* a mix of Imperial Oolong tea, smoked paprika, salt, Java pepper, anise, vanilla, orange zest, green cardamom, sugar, water, coffee beans. ** mix 100ml Dom Perignon with 10g of lecithin, blend it well and then use an aquarium pump to create the foam.

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World Class winners

Meet some of the winners from the world's ultimate bartending competition, and check out the recipes to the cocktails that helped them take their crown.

David Rios

Erik Lorincz

Winner of 2013 World Class Western Europe and World Class Bartender of the Year, David Rios is a force to be reckoned with on the mixology scene. Owner of different cafes and cocktail bars worldwide, as well as a creator of new cocktails during his own master classes, lectures and courses around the world, David also consults, advises and sits on the jury of international cocktail and best bar competitions in the world. His signature? The Eastern Martini.

Winner of the 2010 World Class Bartender of the Year award, Erik Lorincz came from a humble beginning, arriving in London at 25 years old to polish glasses at the infamous celebrity hangout Attica. He was eventually promoted to head bartender and by 2009, Lorincz had been nominated at the pinnacle of the cocktail awards, Tales of the Cocktail, as International Bartender of the Year, and later listed in numerous magazines’ Top Ten Bartenders lists. He went on to win the International Belvedere Cocktail Competition and become a bartender at London’s prestigious Connaught hotel.

After taking the crown at the World Class competition in 2010, today Lorincz has joined the judges’ circuit, travelling the world both representing brands and awarding new talent.

Eastern Martini

by David Rios Ingredients 50ml Johnnie Walker Gold Label, 10ml Domaine Canton ginger liqueur, 10ml sake, 2 dashes of orange bitters.

PREPAR ATION • Stir all ingredients in a mixing glass and fine strain.

• Pour into a cocktail or martini glass.

• Garnish with an orange slice and serve.

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La Primavera

by Erik Lornicz Ingredients 45ml Don Julio Blanco, 30ml lime juice, 15ml agave nectar, 30ml pink grapefruit juice, Verbena soda PREPAR ATION • Shake together all ingredients except the verbena soda and fine strain into a highball glass over rocks.

• Top with the verbena soda by mixing verbena in a siphon.

• Garnish with a salt rim.

World Class winners

Eko Prabowo

Michito Kaneko

Eko Prabowo from The Tavern in Semarang was recently crowned as this year's World Class Indonesia Country Winner. As the only bartender who made it to the Top 10 list outside of Jakarta and Bali, Eko honed his passion and skills throughout the years that he took part in the World Class competition, until he finally made it to be number one bartender in the country. His signature cocktail, the Marmalade Mule, is a slightly sweet, slightly sour creation that takes contrasting flavours and harmonises them impeccably.

Japanese bartender Michito Kaneko has, on multiple occasions, proved to be one of the world’s best bartenders. He had his big break in 2015 when he was crowned the World Class Bartender of the Year when, during the four-day finals in Cape Town, South Africa, Michito was singled out for the award from an original complement of 54 contenders. He is the owner of The Lamp Bar in Nara, Machito, and his signature libation is an inventive twist on an old classic.

Marmalade Mule

by Eko Prabowo Ingredients 50ml Ketel One vodka, 15ml lime juice, 2tsp marmalade orange, 100ml ginger beer, 5ml simple syrup.

PREPAR ATION • Mix together all ingredients using a swizzle stick.

• Pour into a copper mule mug.

• Garnish with a mint leaf and orchid flower before serving.

Honey Old Fashioned

by Michito Kaneko Ingredients 45ml Bulleit Rye, 1tsp honey, 5ml soda, 2 dashes vanilla bitters, 2 dashes angostura bitters.

PREPAR ATION • First add the honey, soda water, bitters and 10ml of the Bullet Rye in a classic old fashioned glass. Stir.

• Add ice, the remainder of the Bulleit Rye and stir well.

• Garnish with an orange peel and a toasted cinnamon stick.

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EXQUISITE dessert

SwE ets Treats FloweRs gaLOre

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Gardin Bistro & Patisserie is the perfect botanical sanctuary for a private escape complete with decadent desserts. –

By Jake Frederick

L

ocated in always trendy Seminyak, this hidden jewel offers a fantastic opportunity for those exploring one of the most popular shopping hubs to take a break from the heat and partake in some simply stunning dessert offerings crafted by an excellent team of culinary experts. A serene hideaway that feels like miles from the bustle of Bali, Gardin Bistro & Patisserie is sure to offer up some unique surprises that will have you coming back for more.

In its main seating area, this restaurant’s beautiful glass walls rise to meet a glorious glass ceiling that allows guests a delightful view of the outside. Feeling like a secret greenhouse hidden in the jungle, the interiors are both cozy and stunning.

In this intimate space, browse Gardin’s tantalising dessert menu, or take a peek at the display case to see some of the fantastic sweet treats that this restaurant has to offer. Chocolate lovers will swoon over a decadent slice of the midnight fudge cake, topped with a scoop of silky vanilla ice cream, or the unforgettable triple chocolate mousse with three layers of indulgence.

Triple Chocolate Mouse

Brownie Cold Cheesecake

The coconut panna cotta, a sweet and smooth delight, looks right at home in this secret garden. Also fitting in perfectly to this tropical retreat is the signature Mango Blossom Marquisa. Made with ingredients reflective of the local culture of Bali, this brightly coloured treat has all the flavour of the ripest mango transformed into an unforgettable dessert.

Whether you are stopping by with friends in the middle of a Seminyak shopping spree, or just finishing your main course after an intimate dining experience at Gardin, the enticing desserts at this unique sanctuary are simply not to be missed. (www.gardin.id) Secret Gardin

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Mango Blossom Marquissa 1 whole Cake – 10 Slices

INGREDIENTS • 550g mango puree • 120g fresh mango • 20g gelatine • 450ml whipping cream • 150g icing sugar • 15 dips yellow food colour Grand MaRNIER Simple Syrup • 100ml simple syrup • 10ml Grand Manier

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METHOD • Put mango puree in saucepan and cook over medium heat, stirring constantly until melted.

• Add whipped cream and icing sugar in mixing bowl. Mix whipped cream with icing sugar until perfectly mixed.

• Add gelatin to the melted mango puree, stir to combine.

• Freeze mango puree and gelatin, then add mixed whipped cream and icing sugar.

• Add yellow colour.

• Pour the ingredients into 22cm diameter cake pan.

• Pour simple Grand Marnier simple syrup.

• Add fresh mango on the top.

• Keep it chilled.

• Add mango blossom, ready to be served.

AFTER DINNER NIGHTLIFE

– A LITTLE Dutch Courage –

By Okkie Nikijuluw

Lemon Haze

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Braised Lamb Baked in Puff Pastry

Dutch Apple Pie

I

n a corner of a prime SCBD location in South Jakarta, The Dutch presents the ultimate modern gastro pub in town with a Brauhaus twist. It is no surprise this latest hot spot is yet another successful charm from the Union group, succeeding in yet another culinary achievement. This new joint inspires Jakartans to indulge in elevated Dutch comfort food with a creative edge. The restaurant is also the first in town to have a copper Brauhaus bridge that serves seven beers on tap and cocktail on tap.

– DINING WITH THE DUTCH The Dutch Sausage Platter

Executive Chef Chris Moes honed his acclaimed culinary talents during his time spent as a sous-chef at the exquisite Amsterdam restaurant, De Kas. Bringing his talented Dutch flair to Jakarta, Chef Moes presents his refined twist on the hearty fare of Dutch classics with the most innovatively tasteful homemade sausages and cured meats. When it comes to the food, Chef Moes embraces strong Dutch flavours and then adds an Indonesian twist giving you a taste-bud twirl along with handcrafted cocktails to match each dish.

With new specials introduced monthly to its curated menus, Chef Moes highlights The Dutch’s latest signature sausage platter, which serves four deliciously homemade sausages of grilled chorizo, rookworst smoked sausage and baked chicken sausage with a hidden taste of paprika, and the grilled lamb Merguez. Each sausage has such a distinctive taste of refined herbs and spices in the meat you won’t need extra sauce. Though if you’re not feeling the four recommended choices, you can order

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each sausage separately and have it served with chilli sauce and mustard topped with pickles and onions to share. The best part of it is that you can even take a piece of The Dutch’s signature sausages and cured meats home.

From mains and desserts to signature cocktails, The Dutch proves that food just gets better with a little Dutch courage, and not only in alcoholic terms. If you’re a meat lover, the braised lamb in puff pastry is Chef Moes’ unique take on the quintessential British meat pie. Beautifully served on a wide plate, the lamb shank is slowly braised to reach a satisfying fallapart texture and all that goodness is hidden underneath a golden brown puff pastry dome and then served over housesmoked mashed potatoes and gravy. Each bite is hearty without which can sometimes be an overpowering taste of lamb. Stepping away from the meats, there is seared barramundi fillet to devour, which is served

with Nicoise greens, straw potato and prawn bisque sauce. A perfectly cooked fish, soft in texture and succulent.

Every story should have a sweet ending and this culinary journey surely has just that.

With the chef ’s latest creation of martabak poffertjes, you’re in for a special treat as chef Moes blends Dutch and Indonesian into a deconstructed poffertjes with martabak flavours and fillings. The consistency of the taste is complete from sweet to crunchy, it is definitely great served with coffee or tea, which is also available all day with addition of Banana Nutella Poffertjes. Keeping in theme with nostaglic desserts, one of The Dutch’s favourites is, of course, The Dutch Apple Pie. It is your classic crispy and crunchy apple pie, which has been fire-glazed on top with almond bites served with homemade vanilla ice cream topped with crunchy almonds and icing sugar.

AT THE BAR The Union Group is no stranger to cocktail innovations with its very own awardwinning mixologists. As you take your seat at the bar and rest your elbows on the wood-topped counter, you’ll come face-toface with the copper multi-tap beer tower that spoils you by dispensing seven varieties of draught brews and one exclusive cocktail on tap. Ranging from your local favourites to international ales, it is ready to please that thirst with a perfectly frosty pint as it pours from its state-of-the-art cold pipe system, which preserves all the flavours continuously. If you can’t decide which brew to start with, The Dutch challenges you to opt for the One Metre Beer for a platter of each draught brew, served on a specially crafted wooden board.

The list doesn’t stop there at The Dutch, as it gets experimental and incorporates exotic ingredients with stimulating techniques, inspired by both the kitchen and the world of baristas. This is simply the only place that you can get your cocktail on tap when you know you just need to enjoy the seamless blend of the fizzy and refreshing cocktail known as the Americano. Among the favourites are also the Lemon Haze, a concoction of gin, soju, soya milk, yuzu juice, elderflower syrup served on a small tray with dry ice for rich presentation, and the classic Cherry Pop of cherry liquor and Guinness stout served in a vintage champagne glass.

Cherry Pop

IT’S THE SPOT When you dine at The Dutch, you’ll enter through a welcoming tunnel of surrounding dark wood immediately setting the mood of the restaurant as you are greeted by the warm smiles of the hosts. It’s apparent that the décor is inspired, yet it steers away from the common look of a pub with the mix of wood and copper giving the feel of warmth and masculinity. The restaurant is neither too big nor too small, simply cosy as it opens up into a dining area with a large dynamic open kitchen to one side and a street-facing bar on the other. The design of the Dutch exudes strong character resonating the feel of oh-so-current yet centuries old. It is the perfect combination for any occasion, from your daytime drop by for lunch, afternoon coffee or hosting dinners to sipping barrel-aged cocktails in the evenings. (www.thedutchjakarta.com)

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SPALICIOUS

The Fruits Of Mother Nature

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Enjoy the power of nature with a well-composed, raw ingredient facial at Maya Sanur Spa.

R

aw food ingredients have been used for thousands of years in skincare routines. Problems with dry skin? Pat some oil on it. Sunburn?

Rub in aloe vera. Tired eyes? Tea bags and cucumbers are sure to relieve the problem.

Considering the plethora of ingredients, it might be a little daunting to find the right ones for you. Doing research, reading and comparing can amount to a serious task, so Maya Sanur Spa has gone ahead and done the hard work for you and created the ultimate facial, which is full of raw compounds.

–

By Laura C.

Following the hype of healthy eating and a balanced lifestyle, I was allured by Maya Sanur Spa’s menu, which is full of energyboosting, soothing and nourishing holistic body care. The ingredients of all treatments are appropriately combined to create facials, scrubs and body treatments that aim to rejuvenate your skin, give it a lasting glow and prep it for the days ahead.

Just browsing through the offers made me hungry as Maya Sanur Spa uses a lot of natural, gourmet ingredients, such as avocado, orange, cucumber, yoghurt, eggs, seaweed, caviar, green tea, honey

and chocolate. Intrigued by the all-natural ingredients, I chose the Maya Facial that promised to leave my skin fresh and relaxed – something I always long for in the hot, Indonesian sun.

From the spa lobby, I was led up a beautiful wooden staircase to one of the six private suites equipped with two comfortable spa beds, a bathtub filled with rose petals and an ensuite bathroom. Once I wrapped myself in the spa sarong, my feet were delicately scrubbed with sugar and rinsed with rose water.

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Maya Facial Food Facts: Avocado can be used for anti-ageing, brightening, nourishing and improving skin’s density & thickness.

Orange aids in skin whitening, regenerating damaged skin cells and reducing skin irritation.

Water Lily soothes, brightens, nourishes, moisturises, regenerate and regulates pH.

The Maya Facial then begins with a face cleanse using plain yoghurt, which has acidic qualities and dissolves dead skin cells. Once this is done, a sumptuous cucumber tonic is used to refresh the skin.

Once prepped, a peeling mask made of finely grained sugar is used to polish your skin cleaning it of all impurities. From here, the therapist takes you deeper into a relaxed state with a massage for which a water lily massage cream is used. Just when I thought it could not get any better, a mask made of egg white and pure orange was applied to my face, stimulating my sense of smell with the fresh and sweet aroma of the citrus.

While your face is resting under the mask, your eyes are covered with juicy cucumbers

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to replenish skin, remove puffiness and reduce dark circles. At the end of the facial, an aloe vera moisturiser and an eye cream are applied to fortify the treatment.

Amazed with the result of the Maya Facial, I had to ask what could be done to keep my skin in such a fantastic condition for longer.

“If you want to make sure that your skin is glowing and doesn’t age too quickly, it is ideal to have a facial done twice a week,” said Darmiyatin, the spa’s manager. "Our signature" Maya Facial is a great way to revitalise and moisturise your skin as it’s full of ingredients that Mother Nature bestowed on us in her kindness.” (www.mayasanur.com)

Egg Whites tighten large pores, relieve acne, fine lines and wrinkles and add a soft glow.

Cucumber is cooling, moisturising and soothing.

Yoghurt dissolves dead skin cells, moisturises and reduces skin discoloration.

Honey is used as an antibacterial, antiageing and acne treatment.

Mint Leaves are anti-inflammatory, hydrating, moisturising, soothing and assist with oil control.

Name : Mr/Ms/Miss ............................................................................................

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City : ............................................................ Postal Code : ..................................

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Phone : ....................................................... Fax : ..................................................

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Hidden among the lush undulating hills of Bali’s culturerich highlands, this most private of Ubud hotels sits among thriving rice fields as far as the eye can see. Just outside the artists’ village of Ubud, the former estate of Hendra Hadiprana, one of Indonesia’s most respected art collectors has been transformed into an intimate luxury retreat with twenty individual villas, each one uniquely featuring original Balinese artworks from his collection. Those seeking serenity and rejuvenation will find both in abundance at The Spa, nestled at one edge of the seemingly endless paddy fields. Experience breathtaking sunrises over Mount Agung – Bali’s highest and holiest mountain – and enjoy a leisurely stroll by the estate’s lotus pond, home to a family of white Dutch and black Australian swans.

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DIRECTORY

BALI Alaya Resort Ubud Jalan Hanoman, Ubud Bali 80571, Indonesia T: (+62) 361 972200 / 846 8925 E: experience.ubud@alayahotels.com www. alayahotels.com Alila Seminyak Jalan Taman Ganesha No. 9 Petitenget, Kerobokan Bali 80361, Indonesia T: (+62) 361 3021 888 E: seminyak@alilahotels.com www.alilahotels.com/seminyak Azul Beach Club Jalan Padma, Legian, Denpasar Bali 80361, Indonesia T: (+62) 361 765 759 E: reservation@azulbali.com www.azulbali.com Blanco par Mandif Jl. Raya Tjampuhan, Ubud, Bali 80571, Indonesia T: (+62) 361 4792 284 E: info@blancoparmandif.com www.blancoparmandif.com

Ku De Ta Jalan Kayu Aya No. 9, Seminyak Bali 80361, Indonesia T: (+62) 361 736 969 www.kudeta.com Manisan Jalan Hanoman, Ubud, Bali 80571, Indonesia T: (+62) 361 972 200 / 846 8925 E: experience@manisanbali.com www.manisanbali.com

Padma Resort Legian Jalan Padma No. 1 Legian Bali 80361, Indonesia T : (+62) 361 752 111 E: reservation.legian@padmahotels.com www.padmaresortlegian.com Potato Head Beach Club Jl. Petitenget 51B Seminyak Bali 83061, Indonesia T: (+62) 361 473 7979 www.ptthead.com

Maya Sanur Jalan Danau Tamblingan P. O. Box 3253 Sanur Bali 80228, Indonesia T: (+62) 361 849 7800 E: info@mayasanur.com www.mayaresorts.com/sanur

Robert Marchetti - The Plantation Grill at Double-Six Luxury Hotel No. 66, Double Six Beach Seminyak, Bali 80361, Indonesia T: (+62) 361 730 466 E: info@double-six.com www.double-six.com

Mirror Lounge & Club Jalan Petitenget No.106, Seminyak, Bali 80361, Indonesia T: (+62) 361 8499 799 E: mirror@allin.co.id www.mirror.id

Rock Bar at Ayana Resort & Spa Bali Jalan Karang Mas Sejahtera Jimbaran, Bali 80364, Indonesia T: (+62) 361 702 222 E: info@ayanaresort.com www.ayanaresort.com/en/dining/restaurants-cafes

Dava Bar & Grill at Ayana Resort & Spa Bali Jalan Karang Mas Sejahtera Jimbaran, Bali 80364, Indonesia T: (+62) 361 702 222 E: info@ayanaresort.com www.ayanaresort.com/en/dining/restaurants-cafes El Kabron Spanish Restaurant & Cliff Club Jalan Pantai Cemongkak Pecatu Bali 80571, Indonesia T: (+62) 85100803416 E: info@elkabron.com www.elkabron.com Four Points Sheraton Bali, Kuta Jalan Benesari Banjar Pengabetan Kuta, Bali 80361, Indonesia T: (+62) 361 849 6606 www.fourpointsbalikuta.com

The Restaurant at Alila Seminyak

Gardin Bistro & Patisserie Jalan Petitenget No. 106, Seminyak Bali 80361, Indonesia T: (+62) 361 849 9799 E: gardin@allin.co.id www.gardin.id

Mofo Kitchen Jalan Petitenget No. 200x Bali 81361, Indonesia T: (+62) 361 934 5192 E: mofokitchen@gmail.com www.mofokitchen.com

Sangsaka Jalan Pangkung Sari 100x Kerobokan, Bali 80361, Indonesia T: (+62) 812 3695 9895 E: info@sangsakabali.com www.sangsakabali.com

Katamama Jalan Petitenget No.51, Seminyak Kabupaten Badung, Bali 80361, Indonesia T: (+62) 361 302 9999 E: the-katamama@pttfamily.com www.katamama.com

MoVida Bali Jalan Petitenget No.51, Seminyak Kabupaten Badung, Bali 80361, Indonesia T: (+62) 361 302 9940 E: reservations.movida-bali@pttfamily.com www.katamama.com/en/community/movida

Sarong Jalan Petitenget No. 19 x Kerobokan, Bali 80361, Indonesia T: (+62) 812 3634 3386 E. info@sarongbali.com www.sarongbali.com

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Sky Bar at The Mulia, Mulia Resort & Villas - Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Kawasan Sawangan, Nusa Dua Bali 80363, Indonesia T: (+62) 361 3017777 www.themulia.com Sofitel Bali Nusa Dua Beach Resort Kawasan Pariwisata BTDC, Lot N5 Nusa Dua, Bali 80363, Indonesia T: (+62) 361 8492 888 E: H9078@sofitel.com www.sofitel-bali-nusadua.com Soul in a Bowl Jalan Danau Tamblingan No. 180, Sanur Denpasar, Bali 80228, Indonesia T: (+62) 361 4720063 E: soulinabowlbali@gmail.com www.soulinabowlbali.com Tamarind Kitchen & Lounge at Nusa Dua Beach Hotel & Spa Kawasan Pariwisata Nusa Dua, Lot North 4 Kuta Selatan, Bali 80363, Indonesia T: (+62) 361 771210 ext. 6802 E: reservations@tamarindrestaurantbali.com www.tamarindrestaurantbali.com The Legian Bali Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T : (+62) 361 730 622 E: fb@thelegianbali.com www.GHMhotels.com The St. Regis Bali Resort Kawasan Pariwisata Nusa Dua, Lot S6, PO Box 44 Bali 80363, Indonesia T: (+62) 361 8478 111 www.stregisbali.com Woo Bar at W Bali Jalan Petitenget, Seminyak, Kerobokan Denpasar, Bali 80361, Indonesia T: (+62) 361 4738 106 www.wretreatbali.com

JAKARTA E&O Menara Rajawali 1st Floor Jalan Dr Ide Anak Agung Gde Agung Lot#5.1, Kawasan Mega Kuningan Jakarta Selatan 12950, Indonesia T: (+62) 21 576 1645 E: info@eandojakarta.com www.eandojakarta.com

Sea Grain

Garcon Bistro & Bar Plaza Senayan L4 Unit 410 JL. Asia Afrika No. 8 Jakarta Pusat 10270, Indonesia T: (+62) 21 5790 0140 E: reservation@bistrogarcon.com www.bistrogarcon.com

Palm Court Four Seasons Hotel Jakarta Capital Place Jalan Jend. Gatot Subroto Kav. 18, Kuningan Barat, Jakarta 12710, Indonesia T: (+62) 21 2277 1888 www.fourseasons.com/jakarta

Hotel Mulia Senayan, Jakarta Jalan Asia Afrika, Senayan, Jakarta Selatan 10270, Indonesia T: (+62) 21 574 7777 E: info@hotelmulia.com www.hotelmulia.com

Patio Venue Jakarta at Plataran Jakarta Jalan Wijaya XIII No. 45, Kebayoran Baru Jakarta Selatan 12160, Indonesia T: (+62) 21 724 1362 www.plataran.com

jimBARan Outdoor Lounge at InterContinental Jakarta MidPlaza Jalan Jenderal Sudirman Kav 10-11, Jakarta Pusat 10220, Indonesia T: (+62) 21 251 0888 www.intercontinental.com

Pendopo Lounge at Hotel Borobudur Jakarta Jl. Lapangan Banteng Selatan Jakarta Pusat 10710, Indonesia T: (+62) 21 3805555 www.hotelborobudur.com

La Moda at Plaza Indonesia 1st Floor Jalan M.H. Thamrin Kav. 28-30 Jakarta Pusat 10350, Indonesia T: (+62) 21 2992 4217 E: lamoda@luxurycollection.com www.lamodajakarta.com

SATOO at Shangri-La Hotel Jakarta Kota BNI, Jalan Jenderal Sudirman Kav. 1, Jakarta Pusat 10220, Indonesia T: (+62) 21 2939 9562 E: fbreservation.slj@shangri-la.com www.shangri-la.com/Jakarta

Lyon at Mandarin Oriental Jakarta Jalan M.H. Thamrin, PO Box 3392, Jakarta Pusat 10310, Indonesia T: (+62) 21 2993 8824 E: mojkt-enquiries@mohg.com www.mandarinoriental.com/jakarta/fine-dining/lyon

Sea Grain at DoubleTree by Hilton Jakarta - Diponegoro Jl. Pegangsaan Timur No. 17 Cikini Jakarta Pusat 10310, Indonesia T: (+62) 21 31904433 E: jakartadiponegoro.info@hilton.com www.doubletree.hilton.com/Jakarta

Majapahit Lounge at The Dharmawangsa Jakarta Jalan Brawijaya No. 26, Kebayoran Baru, Jakarta Selatan 12160, Indonesia T: (+62) 21 725 8181 E: reservation@the-dharmawangsa.com www.the-dharmawangsa.com

The Dutch Gastrobar 18 Parc SCBD, Ground Floor Tower E Jalan Jendral Sudirman Kav. 52-53 Jakarta Selatan 12190, Indonesia T: (+62) 21 5152828 www.thedutchjakarta.com

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The Ocean

The Keraton Lounge at Keraton at The Plaza, a Luxury Collection Hotel, Jakarta Jalan M.H. Thamrin Kav. 15 Jakarta Pusat 10350, Indonesia T: (+62) 21 5068 0000 E: luxurycollection.keraton@luxurycollection.com www.keratonattheplazajakarta.com

SINGAPORE

HONG KONG

Meta Restaurant 9 Keong Saik Road, Singapore T: (+65) 6513 0898 E: reservations@metarestaurant.sg www.metarestaurant.sg

Mercedes Me Shop C & D, Ground floor, Entertainment Building, 30 Queen's Road, Central, Hong Kong T: (+852) 2895 7398 www.mercedes.me/hongkong

The Ritz-Carlton Jakarta, Pacific Place, Sudirman Central Business District (SCBD) Jalan Jenderal Sudirman Kav. 52 – 53 Jakarta Pusat 12190, Indonesia T: (+62) 21 2550 1993 www.ritzcarlton.com/en/properties/jakartapacificplace

Odette Restaurant 1 St Andrew’s Road #01-04 Singapore 178957 T: (+65) 6385 0498 E: enquiry@odetterestaurant.com www.odetterestaurant.com

Ozone at The Ritz-Carlton, HK Level 118, International Commerce Ctr. 1 Austin Road West Kowloon, Hong Kong T: (+852) 2263 2270 E: restaurantreservation.hk@ritzcarlton.com www.ritzcarlton.com

The Westin Jakarta Jalan H.R. Rasuna Said Kav.C-22 A Jakarta 12940, Indonesia T: (+62) 21 2253 2400 E: westin.jakarta@westin.com www.starwoodhotels.com/westin Queens Head Jalan Kemang Raya No. 18C Jakarta Selatan 12160, Indonesia T: (+62) 21 7196160 www.queensheadjakarta.com

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Raffles Singapore 1 Beach Road, Singapore 189673 T: (+65) 6337 1886 E: singapore@raffles.com www.raffles.com/singapore/ Waku Ghin Level 2 Dining, L2-01 The Shoppes at Marina Bay Sands, Singapore T: (+65) 6688 8507 www.marinabaysands.com/restaurants/celebritychefs/waku-ghin/

The Ocean 303-304. 3/F, 28, The Pulse, Beach Rd, Repulse Bay, Hong Kong T: (+852) 2889 5939 www.theocean.hk VEA Restaurant and Lounge 198 Wellington St, Hong Kong T: (+852) 2711 8639 www.vea.hk

BALI’S HOTTEST NEW SEAFOOD AND MEAT GRILL Double-Six Luxury Hotel, Seminyak, Fourth Floor, No. 66 Double Six Beach, Bali reservations@plantationgrillbali.com / +62 (0)361 734 300 Discover More @plantationgrillbali |www.plantationgrillbali.com

Pssst ...

Let’s head upstairs after dinner #slingbarseminyak