Exquisite Taste / December 2017-January 2018

*

*

HOT REVIEWS

* * *

*

enticing dishes to make the Festive Season even more joyful

Up Close & Personal with • Vindex Tengker • Jocelyn Argaud • Mathias Olsson • Rishi Naleendra • Daniel Wong

Bae by Socieaty • Momozen • Chachara • CHeek By Jowl • Vlv Singapore • Bouchon • Operetta • And More!

A VA L EN T I N E TO R EME MB E R A time of love, romance, and all things sentimental; celebrate Saint Valentine’s Day with a charming and romantic evening at The Legian Bali.

Indulge in an intriguing 5 course set dinner menu with sparkling wine and live pianist accompaniment to further set the mood.

THE RESTAURANT Wednesday, 14 February 2018 6.30 PM onwards 5 Course Set Dinner Menu

IDR 2,800,000++/couple with wine pairing

Bali Office

The Club At The Legian Bali Jalan Kayu Aya, Seminyak Beach Bali 80361 - Indonesia T +62-361730622 F +62-361730623

Jakarta Office

Sovereign Plaza 11th Floor Jalan TB Simatupang Kav 36 Jakarta 12430 - Indonesia T +62-2129400121 F +62-2129400119

fb@thelegianbali.com www.thelegianbali.com www.LHM-hotels.com

PUBLISHER’S NOTE

Bountiful Joy O

ne of the best things about the Festive Season – other than the quality time spent with loved ones, the gifts, the Christmas carols and the overall joyful vibe – is all the delicious fare prepared especially for the holiday. From the generous serving of roast turkey with all the mandatory trimmings to the traditionally lush treats like Christmas stollen or the all-time favourite Yule log, these are the true culinary essence of Christmas.

In our cover story this time, we have Santa’s nice list (not naughty!) comprising the most enticing dishes from the best restaurants in the region to be savoured this holiday season. This time around, our list expands from Jakarta, Bali, Singapore and Hong Kong, to add Macau and Shanghai to the equation.

Of course it wouldn’t be Exquisite Taste without getting to know the most respected chefs. We sat and talked to Vindex Tengker from Garuda Indonesia, Jocelyn Argaud from AYANA Midplaza, JAKARTA, Mathias Olsson from Hotel Indonesia Kempinski Jakarta, Rishi Naleendra from Cheek by Jowl and Daniel Wong from The Ritz-Carlton Shanghai, Pudong.

The Gourmet pages see new and happening places, including Momozen and BAE by Socieaty in Jakarta, Chachara in Bali, VLV in Singapore and Operetta in Hong Kong. The feast continues with sweet delights at Mandarin Oriental Hong Kong in Exquisite Desserts, the finest wines for the holiday in Exquisite Wine Pairing and the latest liquid gold from The Macallan in Exquisite Cocktails.

There’s an abundance of delights where all of the above come from, so make sure you have an appetising read and a merry season. See you next year!

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

I6

REVIVING SUNDAY BRUNCH EVERY SUNDAY | 12 PM - 3 PM | BENGAWAN, LEVEL 7

Indulge in Jakarta’s most inviting and lavish brunch buffet that serves fresh oysters, lobsters, caviar, foie grass, Kobe beef and more while being entertained by our resident DJ with some chill out tunes.

RECHARGE Buffet Brunch at IDR 955,000 nett per adult, inclusive of free flow soft drinks, fresh juices, mineral water (IDR 477,500 nett per child aged 4-12 years old) GLAM Buffet Brunch at IDR 1,600,000 nett per adult, inclusive of free flow soft drinks, fresh juices, mineral water, beer, house spirits, cocktails and Chandon MAGNIFIQUE Buffet Brunch at IDR 1,950,000 nett per adult, inclusive of free flow soft drinks, fresh juices, mineral water, beer, house spirits, cocktails Chandon and Moët & Chandon

Join us for your chance to win our “Royal Keraton Weekend Staycation” for two nights including breakfast for two persons.* *terms & conditions apply

FOR RESERVATION, CALL 021 5030 2993 BENGAWAN.KERATONATTHEPLAZA@LUXURYCOLLECTION.COM BENGAWANRESTAURANT.COM

KERATON AT THE PLAZA A LUXURY COLLECTION HOTEL, JAKARTA JL. MH. THAMRIN KAV 15 JAKARTA, 10350 INDONESIA T 62 21 5068 0000 F 62 21 5068 9999 /keratonattheplazajakarta

@keratonjakarta

Team Page

PUBLISHER Lenny Marlina Tanu lenny@exquisite-media.co.id EDITOR-IN-CHIEF Amanda O'Connor amanda@exquisite-media.co.id MANAGING EDITOR Runi Indrani runi@exquisite-media.co.id EDITORIAL TEAM / CONTRIBUTORS Christian Galbraith Steven Jauw Waludin Michael H. BUSINESS DEVELOPMENT MANAGERS Dely Waty Etty Candra SENIOR SALES & MARKETING MANAGERS Heidy Zainuddin Putri Desianti SENIOR GRAPHIC DESIGNERS Aulia Karya Nugraha Micco Rian CHIEF ACCOUNTING OFFICER Evy Mariana Tanu PERSONAL ASSISTANT Yunita Nugraheni PHOTOGRAPHIC CONTRIBUTORS Agung Ngurah Aditya Riman Saputra Tanto Tata Sumanta Jeffrey Manzini CIRCULATIONS Fairuz Zahrah Ketut Sri Dono Melki Sedek Huki Agus Setyo Budi Amri Suhada

ADVERTISING ENQUIRIES BALI : (+62) 361759180, 759184 JAKARTA : (+62) 2157939423 Hotline : (+62) 85105156622 or Email : sales@exquisite-media.co.id EDITORIAL ENQUIRIES editorial@exquisite-media.co.id DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id SUBSCRIPTIONS: info@exquisite-media.co.id On the cover: Hideki Hiwatashi from sake no hana Photo by Agung Ngurah Aditya

BALI: Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 8 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 (+62) 85105156622

FOLLOW US ON facebook.com/Exquisite Publishing @Xquisite_Media exquisitemedia

— JAKARTA: Le Green Office, Unit 2.5 Jalan Penjernihan II No. 10, Bendungan Hilir, Jakarta Pusat 10210, Indonesia Tel: (+62) 2157939423

exquisite-taste-magazine.com exquisite-media.co.id

Enjoy our in-depth reviews, including the hottest restaurants, extraordinary cuisines, best destinations for after dinner nightlife, great wines, the most potent cocktails, prominent chef interviews and more on the EXQUISITE TASTE app. Download free in the App Store and Google Play.

Download for free:

Powered by:

m bile

EXQUISITE TASTE Magazine is published under license for EXQUISITE MEDIA. Opinions and information expressed in this magazine are those of the authors. EXQUISITE MEDIA takes no responsibility for the accuracy of the statements from our advertisers in any section of the magazine. The publishers and the printers accept no responsibility for the contents herein. No part of this publication may be reproduced without prior permission of the publishers. EXQUISITE MEDIA reserves the right to modify or develop additional or revised statements to our disclaimer at any time as deemed necessary to better serve our demographic.

8 II

Contents

DECEMBER 2017 | JANUARY 2018

22

• 16

35

• 33

Grapevine

Calendar

The Grapevine pages are packed with tasty culinary-driven titbits around our region, including the upcoming opening of Sake no Hana in Bali, new and festive offerings from Starfish Bloo in Bali and The Dharmawangsa Jakarta, Akira Back’s Michelin star and more.

Mark your diaries with a range of seasonal happenings in Jakarta, Bali, Singapore and Hong Kong found in our Calendar section, from special Christmas offers to New Year's Eve festivities.

46

• 38

• 58

60

Up Close & Personal

Behind the Scenes

We uncover the professional lives and experiences of noteworthy chefs Rishi Naleendra at Cheek by Jowl in Singapore, Daniel Wong at The Ritz-Carlton Shanghai, Pudong as well as Vindex Tengker from Garuda Indonesia, Jocelyn Argaud from AYANA Midplaza, JAKARTA and Mathias Olsson from Hotel Indonesia Kempinski Jakarta.

Peeking behind the curtains, we meet the hardworking people who keep the F&B venues running with Vinu John from Hotel Indonesia Kempinski Jakarta, Ian Lovie from MÖvenpick Resort & Spa Jimbaran Bali, Lee Alan Wood from Radisson Blu Bali Uluwatu, Agus Ardana from The ANVAYA Beach Resort Bali and Shane Wilkins from The Langham, Hong Kong.

III 10

Contents

DECEMBER 2017 | JANUARY 2018

95

• 64

Festive fare extraordinaire

• 104 GOURMET

We bring you all our favourite places for indulgent festive feasts, Our Gourmet pages showcase culinary extravaganzas at Bali’s including Shangri La Hotel, Jakarta, Keraton at The Plaza and Chachara, Jakarta’s Momozen, Singapore’s VLV Restaurant & Mulia Jakarta, Sofitel Bali Nusa Dua Beach Resort, The Legian and Lounge and Hong Kong’s Operetta, among others.

El Kabron in Bali, The Fullerton Hotel Singapore and The RitzCarlton Shanghai, Pudong.

111 12 IV

Contents

DECEMBER 2017 | JANUARY 2018

125

130

• 124

• 127

For a sweet touch, we talk to Executive Pastry Chef Yves Matthey at Mandarin Oriental, Hong Kong’s Cake Shop who shares a recipe for Opera Cake with us.

Bali veteran Chief Sommelier Harald Wiesmann of The St. Regis Bali Resort shares stories of his life and some Christmas crackers on the wine front.

EXQUISITE DESSERTS

EXQUISITE WINE PAIRING

139

• 134

135

EXQUISITE COCKTAILS On the spirits front, we hear about The Macallan’s collaboration with Roja Dove and how this liquid gold transformed him preconceptions of whisky.

14 V

• 137

AFTER DINNER NIGHT LIFE Over in Hong Kong we discover just how compelling bitters can be and look into the creative libations at Bitters and Sweets, as well as sharing a sweet cocktail recipe that is just perfect for Christmas.

GRAPEVINE

A New Bloom in Bali

Skilled itamae (chef in Japanese) at work

O

ne of London’s darlings of upscale Japanese cuisine, Sake no Hana, is coming to Bali. Set to be the culinary heartbeat of Omnia, a day club that we just can’t wait to see, it will be the eye in the storm of atmospheric fun in this sure-to-be buzzing venue.

Noted for its meticulous attention to detail and focus on the perfection of its ingredients, with everything plucked, picked, harvested and served just at the right time, Sake no Hana is the epitome of the Japanese philosophy “shun”. This is much more than mere seasonality; it is that exact moment when fruit is at its sweetest, fish at its most succulent and the cherry blossoms at their most beautiful.

Executive Chef Hideki Hiwatashi, who helms Sake no Hana in London, is currently in Bali ensuring that the shun philosophy is second nature to the tropical island’s team, sourcing the best and finest ingredients and demonstrating the delicacy and

16

Sushi and sashimi selections

skill required to prepare and present the sublimely simple dishes.

With the focus being on the whole experience, from the food preparation, to the serving, the detail and the ambience, Bali’s Sake no Hana will have that devotion

to perfection without the stuffiness of formality. This pared down presentation and a truly Japanese focus on ingredients promises something entirely different for Bali’s gourmands; one that has us eagerly anticipating opening day. (sakenohana.com)

A modern Japanese dining experience. Opening soon.

Located at OMNIA Dayclub, Uluwatu, Bali.

@sakenohanabali

GRAPEVINE

Akira Back Achieves His Dream

C

elebrity chef Akira Back, a former professional snowboarder, has achieved his dream and won his first Michelin star for his Seoul restaurant, Dosa by Back. He took up fine dining after reading the Michelin Guides as a child growing up in the US, hoping to become a part of them.

Dosa, a 35-seat restaurant, is located close to his family home and is where Chef Back indulges his boundless creativity to serve innovative cuisine with a Korean essence, including his signature tuna sashimi pizza, Bo-Ssam with Iberico pork, ssamjang and endive kimchi and foie gras pie with oatmeal, gochujang caramel and Korean wildberry jam.

Danny Chaney

Chef Back has two restaurants in Jakarta, Akira Back Restaurant and AB Steak, a restaurant in Singapore, as well as continuing to run Yellowtail and Kumi in Las Vegas. (dosaseoul.com)

Akira Back

Bringing Italy to Jakarta

I

talian cuisine enthusiasts rejoiced at Shangri-La Hotel, Jakarta in November, when the luxurious property hosted a week of Italian festivities. Michelin-starred Chef Giuseppe Iannotti was invited all the way from Italy to showcase his outstanding talent and exquisite creations. Giuseppe first opened his one Michelin-starred restaurant in 2007 and named it Kresios, after the god of grape harvests and winemaking Dionysus,

18

Oyster cocktail

inspired by the hectares of vineyards surrounding the restaurant.

From 1st to 5th November, Giuseppe brought his brilliant mind to Shangri-La Hotel, Jakarta’s own Italian restaurant Rosso, where he presented curated dishes made from the finest ingredients and served the taste of Italy in contemporary and artsy presentations. He served different set menus for each day and meal period,

Giuseppe Iannotti

and diners could enjoy Giuseppe’s finest at Rosso’s lunch, dinner and Sunday brunch.

On 3rd November, a special wine-paired dinner stole the limelight with dishes like marinated egg with Parmigiano-Reggiano cream and Bianco di Alba truffle, grilled meat with frozen fennel salad, pork dumpling and Bianco di Alba truffle, goose breast and foie gras and more. (shangri-la.com)

GRAPEVINE

The Dharmawangsa Jakarta Celebrates 20 Years

he Dharmawangsa Jakarta, Indonesia’s iconic home of subtle sophistication and elegant intimacy, is celebrating its 20th anniversary this December with a series of programs in The Colors of Indonesia’s Heritage Journey.

T

Yayasan Wisma Cheshire to support the residence and vocational training program for disabled adults, as well as holding a special event for disadvantaged children. Cultural talks and showcases will also be a highlight of the activities that will take place between 20th November and 20th December.

Known for valuing and preserving Indonesia’s unique traditions and rich culture, this refined hotel is not only offering fabulous food promotions, special room programmes and spa offers, it will donate some of the revenue raised during its celebrations to

For the legions who appreciate The Dharmawangsa Jakarta’s food and beverage offerings, Jakarta Restaurant will celebrate Indonesia’s vibrant food culture by presenting 20 ancient heritage dishes from various regions specially crafted by

Nasi Campur Dharmawangsa

20

Executive Chef Felix Budisetiawan and his award-winning culinary team, while three-for-two will be available for the lunch, dinner and Sunday brunch buffet.

Meanwhile, Majapahit Lounge is offering three-for-two on James Bond’s Martini collections, as well as a lavish afternoon tea with 20 Indonesian-inspired delicacies. Other offers are available, including in the Cake Shop and at Bimasena Spa, making this a great reason to join the anniversary celebrations. (the-dharmawangsa.com)

GRAPEVINE

The Gourmand’s Indulgence

Duck Confit Ravioli, lukewarm Italian parsley nage, Balinese kedelai and crispy galangal

T

Seared Scallop, potato saffron mousseline, grilled portobello mushrooms, pea butter purée and lobster sauce

he Ritz-Carlton, Bali and Domaines Delon recently hosted a memorable evening of sumptuous food and excellent wines at The Beach Grill.

The duck confit ravioli, a wonderful marriage of Italian and Balinese flavours, was served with the Clos du Marquis, Saint Julien 2005, a rich, fruity wine with a hint of sweet tobacco.

bodied, mature wines – each with their own distinct character – had wonderful complexity, superbly silky tannins and were long on the palate with berries, currants and floral hints.

The superb wines were paired with an outstanding six-course dinner thoughtfully curated by Executive Chef Raymond Siek, making this an evening for true gourmands to indulge.

Of particular note on the wine front were the Grand Vin de Leoville du Marquis de Las Cases 1989 and 1997 vintages paired with a sublime wagyu striploin and parmigiano risotto. These gorgeous full-

The beauty of the venue, its delightful ambience and the sublime offerings from Chef Raymond and Domaines Delon made this a night to cherish. (ritzcartlon.com)

Manisan Bali Welcomes New Head Chef

M

anisan Bali, the authentic Indonesian restaurant

by Alaya Resort Ubud, has just appointed I Gusti Made Sukadana, better known as Lambon, as head chef. With a passion for honest, authentic food that evokes the senses, Lambon brings his own unique touch to the restaurant’s menu. General manager of Alaya Hotels & Resorts – the hospitality group where Manisan Bali is located – Dewi Mas expressed her excitement at welcoming Lambon to the team. She also said that with Lambon on board, they would introduce some exciting menu updates that stayed true to the exotic Balinese flavours favoured by the restaurant’s loyal guests.

Manisan Bali has made a name for itself with culturally inspired cuisine that covers the rich regions of Indonesia. The picturesque ambience of the restaurant, which is surrounded by a breezy Ubud rice field, makes Manisan Bali even more popular as a go-to destination in Bali’s cultural hub of Ubud. Now, with the new twist on the restaurant, guests can look forward to one of Manisan Bali’s new highlights: the chef ’s own version of crispy pork knuckle served with local Balinese vegetables in spiced coconut dressing, sambal matah and potato croquette. (manisanbali.com) Lambon

22

GRAPEVINE

Zamri Mamat, Fernando Sindu, Michelle Santoso, Adrian Aryo Bismo, Lusman Yunarto, Stella Kohdong

Flavours of the World at Plaza Indonesia

I

n November, one of the most prestigious shopping centres and lifestyle hubs in Indonesia, Plaza Indonesia, hosted the much-awaited Flavours of the World event all through the month. The main purpose of the event was to introduce no less than 50 new F&B creations from 33 outlets in Plaza Indonesia, but in between there were a variety of interesting programmes and activities for food enthusiasts, including culinary packages with special prices, a cooking master class, a special menu by five celebrity chefs and food styling and photo contest. Plaza Indonesia’s general manager for marketing and communications, Zamri Mamat, explained that Flavours of the World aimed to develop the potential of food and beverages by introducing the rich variety of cuisine available at Plaza Indonesia.

Sautéed beef dry chilli with sliced mantau bread by I-ta Suki

Famed and respected chefs like Arimbi Nimpuno, Yvonne Yuen, Duongporn Achanai, Adrian Aryo Bismo and Michelle Santoso also participated in the event by creating a special menu that was only available at Lamoda Plaza Indonesia throughout November.

Another crowd favourite was the cooking master class featuring numerous chefs and F&B outlets, such as Sari Ratu’s Chef Fauzan, Lamoda’s Chef Candra Sudirgo, AW Kitchen’s Chef Nakamura and more. Eager foodies could also participate in the festivities by joining the food styling and photo competition, complete with a mini workshop titled The Art of Preparing Food for the Camera with some of the experts in the field. (plazaindonesia.com) Red curry by La Moda

24

EXQUISITE MEDIA is a media group focusing on the Luxury/Hi-End markets. We have six successful Hi-End publications, namely ASIA DREAMS (a quarterly lifestyle & travel magazine), EXQUISITE TASTE (a bi-monthly gourmet food & wine magazine), BEAUTIFUL BALI (an annual program for Bank Central Asia providing exclusive privileges for their Affluent Credit Cardholders across more than 270 selected merchants on the Island of the Gods).

CELEBRATE INDONESIA (an annual comprehensive guide to Indonesia for American Express with more than 170 selected venues), DREAM & DINE (an annual handy guidebook presenting the best hotel, resort and dining options in Jakarta, Bali, Surabaya, Medan and Makassar with exclusive privileges across more than 200 selected merchants) and EXQUISITE REAL ESTATE brings in-depth knowledge of online and print media, marketing and sales experience to every property listing. Our business distribution channels and knowledge of Asia, especially Bali, Jakarta and other parts of Indonesia, provide a unique platform to reach a wider audience to Buy, Sell or Rent your property.

GRAPEVINE

Alfredo Russo and Pino Cuttaia

Michelin Experience at Sheraton Bali Kuta Resort

T

his December, Sheraton Bali Kuta Resort invites you to celebrate the resort’s fifth anniversary while taking a culinary journey through an array of Italian delights with two special guest chefs. For the celebration, Sheraton Bali Kuta Resort invites two Michelin-starred Chefs Alfredo Russo and Pino Cuttaia from Italy to host three culinary showcases at the resort.

To kick off the resort’s fifth anniversary, on 1st December both chefs will prepare a seven-course degustation menu with signature dishes like Alfredo’s oyster

26

ice cream with olive oil and soft egg with Pecorino cheese foam at the Fifth Anniversary Gourmet Degustation Dinner.

Other highlighted dishes to look forward to are the wagyu beef with roots and truffle, foie gras of mortadella and snapper roll Beccafico-style with crispy caponata.

Sultry singer Eva Scolaro and The Light Ensemble band will accompany the dinner with seductive jazz numbers throughout the evening.

On 2nd December, the culinary journey continues with two intimate master classes, where the chefs share their tips and tricks

in cooking. One of the sessions is available for young people aged from 12 to 15 years old from 9.30am to 12.30pm, and the other is for adults from 3pm till 6pm.

Last but definitely not least, on 3rd December, the resort will commemorate the fourth anniversary of the famed and loved Feast Market Brunch. Sheraton Bali Kuta Resort invites diners to join this exclusive edition of Feast Market Brunch, specially enhanced by the appearance of the Michelin-starred chefs, sharing expertise on their signature dishes. (sheratonbalikuta.com)

“Where Dreams Come True” ERE146

ERE107EX

ERE140

ERE102EX

ERE134

ERE121RA

ERE158

ERE160

ERE162

Buy Your Dream Property with Us Today EXQUISITE REAL ESTATE brings in-depth knowledge of online and print media, marketing and sales experience to every property listing. Our business distribution channels and knowledge of Asia, especially Bali, Jakarta and other parts of Indonesia, provide a unique platform to reach a wider audience to Buy, Sell or Rent your property.

ContaCt chris@exquisite-realestate.com

(+62) 8123 999 9976 | (+62) 8123 619 6999

www.exquisite-realestate.com

GRAPEVINE

White Glam

H

ilton Bali Resort is ushering in the New Year with a fun White Glam evening featuring culinary delights and dazzling entertainment in a countdown party to remember.

Live stations will feature at The Hilton Food Festival, which travels around the globe with fresh Indian Ocean seafood, a Moroccanstyle barbecue, tandoori and tagines, Japanese charcoal grill, cured

artisanal charcuterie, a mini healthy buffet for the little ones and sweet delights to round off the abundant repast.

With a Prosecco countdown party, aerial acrobatics, a live DJ, fluoro LED percussion and fireworks at midnight, as well as lucky draw prizes that include stay vouchers from Hilton, start your 2018 at Hilton Bali Resort’s White Glam New Year’s Eve celebration. (baliresort.hilton.com)

Cheers to Nine Years

T

"Sher" wagyu beef striploin

he St. Regis Bali Resort has been celebrating its ninth anniversary with a series of special events, the most glamorous of which was its Cheers to Nine Years Gala Dinner at Cloud Nine Terrace.

nine-course wine paired dinner came together to create a sophisticated event that not only pampered the distinguished guests, but also raised money to donate to Smile Train Indonesia for cleft lip and palate operations for Indonesia’s needy children.

A balmy evening, sparkling lights and chandeliers strung up in the open air, elegantly dressed guests and an exquisite

After cocktails on the lawn, the dinner opened with a dramatic sabrage by nine of the resort’s sommeliers and was

28

interspersed with door prizes and silent auction items. Each of the nine courses was prepared by a different resort chef, with the dessert course prepared by celebrity chef Farah Quinn, paired expertly with Frankland Estate wines. Entertainment was provided by the excellent Bonita and the hus Band and the evening ended with a dramatic firework display. (stregis.com)

GRAPEVINE

Seafood Market at Starfish Bloo

Asian-style steamed crab

T

he all-time favourite dining destination in Seminyak, Starfish Bloo, is here with another enticing dining programme following the success of its extremely popular signature Sunday Brunch. Now, every Friday evening, you can enjoy the freshest catch at Starfish Bloo’s weekly Seafood Market. The restaurant is even more alive with this Friday special, with bustling live-cooking stations, from seafood barbeques, to steamed buns and Asian seafood favourites. Diners can also choose mouth-watering appetisers from the à la carte menu to share before getting down to the barbeque business.

Head to the barbeque station and find a wide range of local fish and other seafood favourites like slipper lobsters, prawns, oysters, clams and crabs. After you choose the seafood of your selection, you can have it cooked in a variety of options: steamed Asian-style, barbequed with Western sauce or Asian sauce.

Save some room for the other delicacies like the lobster tempura with yuzu sauce from the à la carte menu, the steamed buns and the flavourful laksa from the Asian

Seafood feast

favourite station. And to top it off, there’s always the selection of innovative desserts, courtesy of Starfish Bloo’s Chef de Cuisine Ash Garvey. The Seafood Market at Starfish Bloo offers both a food-only package, as well as a package that includes free-flow bubbles, wine, beer, selected cocktails and other drinks.

If you have more time to spare, come earlier to enjoy Starfish Bloo’s sunset experience, named Sunset On ICE every Friday and Saturday from 5pm till 7pm, where you can enjoy canapés and signature cocktails in the company of W’s resident DJ’s eclectic beats. (starfishbloorestaurant.com)

29

GRAPEVINE

Penfolds’ Re-corking Clinic

T

Peter Gago

he much anticipated Penfolds Re-corking Clinic was back for another round in Singapore on 14th November. Penfolds Chief Winemaker Peter Gago and Penfolds Senior Red Winemaker Stephanie Dutton led the sessions and guided local collectors to have their prized collections expertly assessed.

Penfolds’ Re-corking clinics have accessed and assessed more than 150,000 bottles since 1991 from collectors worldwide and offer a distinct and thorough wine health examination. At the latest clinic, Peter and Stephanie shared the history and personality of Penfolds wines, provided one-on-one sessions where they shared valuable tips on cellaring, wine care and peak drinking windows.

The art of re-corking itself is extremely delicate, highly technical and specialised.

First of all the bottles are assessed visually and when deemed necessary, the winemakers open the bottle to further asses the quality and maturity of the wine.

When the wine is deemed to be in a good condition, it is topped up with the most recent vintage, re-corked and provided with a new Penfolds capsule. A certification

30

Stephanie Dutton

for the wine is released by the winemaker and attached to the back of the bottle and recorded in Penfolds’ archives.

The wine brand has a legacy of more than 170 years of winemaking, ensuring wine that has the character, concentration and balance to age for the long term, even in less-than-perfect conditions. With the

notion that every bottle tells a uniquely personal story, Penfolds has also partnered with National Geographic to produce a digital documentary series around this one-of-a-kind service. The collaboration features personal tales and moments of wine enthusiasts and their Penfolds collections in the biggest cities in the world. (penfolds.com)

GRAPEVINE

The Taste of Artistry

F

rom 26th to 28th October, Four Seasons Hotel Hong Kong held The Taste of Artistry, a gastronomic collaborative effort between the hotel’s Lung King Heen and Jin Sha at Four Seasons Hotel Hangzhou. The three-day event was part of a six-week lifestyle and dining kaleidoscope event by nine Four Seasons hotels in Mainland China, Macau and Hong Kong.

Lung King Heen restaurant, holder of three Michelin stars, and multiple award-winning restaurant Jin Sha prepared an eight-course tasting menu, combined with multisensory Chinese arts and crafts to enhance the dining experience.

Steamed lobster and egg white with bird's nest

Chinese Executive Chef Chan Yan Tak, known for putting Cantonese cuisine on the international gourmet map and also ninetime winner of three Michelin stars, brought his season-oriented philosophy to the event. Bringing together seafood as a staple ingredient in Cantonese cuisine and seasonal Australian black truffles, Tak created an exquisite appetiser of crab meat seasoned with sesame sauce, served with thin strips of aromatic black truffles.

Meanwhile mogul of Zhejiang cuisine Chef Wang Yong served authentic Zhejiang fare with a modern twist, like the spring onion pancakes – a crusty and flaky Shanghainese pastry, served with homemade hazelnut and caramel goose liver paté.

Diners enjoyed the magnificent array from both chefs at the special six-course Executive Lunch Menu at noon, and Jin Sha’s selected signature dishes and eight-course Taste of Artistry Menu with optional wine pairing in the evening at Lung King Heen. In addition, The Taste of Artistry also showcased Chinese art masters at the event for a memorable experience. Water-colour painter and calligrapher Elvis Hui demonstrated his talent at lunch time, so that guests who ordered the six-course lunch received a handwritten calligraphic menu as a souvenir. In the evening, the Chinese Opera face and costume changers performed a dramatic show against the panoramic view of the Kowloon skyline, stimulating the diners’ senses. (fourseasons.com)

Chan Yan Tak

31

GRAPEVINE

TATE Dining Room and Bar moves from Soho to Hollywood Road

C

hef Vicky Lau’s iconic TATE Dining Room and Bar in Soho has been setting the standard for intimate fine-dining in Hong Kong since 2012 and, on the back of that success, Lau’s splendid eatery has been reborn and revitalised in Sheung Wan. It’s now bigger but retains the air of exclusivity and, of course, Chef Lau’s exceptional cuisine.

Situated on Hollywood Road, the new TATE features a dining room for up to

Aged mandarin seabass

30 guests, a private room for 12 guests, a private chef ’s table and an elegant bar and lounge area for pre-dinner cocktails.

Serving an eclectic mix of French and Asian Cuisine, the menu is an exploration into culinary expressionism with beautiful dishes like her pan-roasted Suzuki sea bass served with aged mandarin peel jam, lobster orange sauce and dressed with fennel pollen and baby fennel.

PS Café at One Fullerton

T

he first PS Café opened back in 1999 in the Projectshop clothing store. Charming and understated the venue became known for its friendly relaxed service and generous portions of indulgent cakes, puddings, tarts and, of course, its famous truffle shoestring fries.

The latest opening at One Fullerton and its largest and perhaps most stylish to-date, builds upon that with its location and appeal. Ideal for business lunches and after-work socialising as

32

Vicky Lau

The goal is to provide a memorable experience based upon the concept that every dish should tell the story of its very nature and conception. Chef Lau dubs this her “Edible Stories” as diners unravel the story of the dish as they experience its beauty, aroma, textures and flavours.

Ideal for private dinners and cocktail parties, Chef Lau has raised the bar for the intimate dining-set of Hong Kong. (tate.com.hk)

Baked Greek Spinach Pie

well as those just wishing to enjoy the iconic view over a cocktail, afternoon tea or one of their legendary brunches.

There’s a sizable terrace and an airy indoor space, which with its full length windows offers great views and a sophisticated ambience.

For more intimacy head to the bar or book the private dining room. The PS Café at One Fullerton is easily accessed on foot via Fullerton Road crossing or through Fullerton Hotel tunnel. (pscafe.com)

Calendar: Jakarta

Raffles Jakarta

F

or the festive season this year, Raffles Jakarta is also incorporating a celebration of 130 years of Raffles hotels, with the new Executive Chef Matias Ayala and his culinary team bringing back classic holiday favourites of the past, with dishes from Raffles around the world. The season will start with the annual Raffles garden-lighting ceremony, before continuing with the 12 Days Before Christmas four-course lunch leading up to Christmas. There will also be a festive Christmas Eve dinner, Christmas brunch buffet and so much more. (raffles.com)

Grand Hyatt Jakarta

T

he luxurious hotel in the heart of Jakarta has prepared a festive season full of joy. This holiday, Grand Hyatt Jakarta will host a festive feast including Christmas Eve dinner, Christmas Day brunch and Christmas Eve high tea buffet. Furthermore, Santa Claus will make an appearance to bring good cheer and there will also be an enchanting performance by a children’s choir. To ring in the New Year, Grand Hyatt Jakarta also has an abundance of culinary offers and not to mention a special musical performance by the talented Sandhy Sondoro. (jakarta.grand.hyatt.com)

Hotel Mulia Senayan, Jakarta

T

his New Year’s Eve, Hotel Mulia Senayan, Jakarta is back with another stellar performance from a talented singer, and this time it’s Louisa Johnson. The British songstress and songwriter from Thurrock, Essex was the winner of the 12th series of the popular UK show The X Factor in 2015. As she was only 17 years old at the time of her winning, Louisa is renowned as the programme’s youngest winner. Don’t miss her performance at Hotel Mulia Senayan, Jakarta and check out the hotel’s attractive New Year packages that include dinner at The Cafe, Edogin, Table8, Orient8, or ilmare. (themulia.com)

Fairmont Jakarta

T

his prestigious hotel in the Senayan area, Jakarta, is filled with great wonders and offers this holiday season. Starting from the Christmas tree-lighting ceremony that is unlike any other, with an 8-metre tree from Italian jewellery brand BVLGARI reflecting its signature glitz and glam, to the Christmas Melody Brunch featuring Hanny Angel’s Children’s Orchestra. Fairmont Jakarta also has a special Christmas afternoon tea by the ever-popular Chef Farah Quinn, available throughout the month. (fairmont.com) Festive cookies

33

Calendar: Bali

Padma Resort Legian

D

on’t miss the Christmas specials on offer at Padma Resort Legian. From the Kids Christmas Eve Get-Together, where the little ones can play with their peers and enjoy a delicious kids’ menu and other activities, to the beachfront Christmas Eve feast at S.K.A.I Beach Club. On Christmas Day, Santa Claus will pay a visit to the resort, complete with mesmerising Christmas Carols. Don’t miss the classic Christmas dinner and Archipelago New Year’s Eve party at Donbiu Restaurant and more festivities this December. (padmaresortlegian.com)

The Ritz-Carlton, Bali

T

he Ritz-Carlton, Bali has prepared an endless array of culinary delights to make your Christmas and New Year unforgettable. For Christmas, you can choose from the Christmas Eve dinner by the Indian Ocean, Christmas Eve brunch, Christmas dinner and A Tropical Christmas Brunch at The Beach Grill, or the Christmas Eve special buffet at Senses restaurant. To welcome the New Year, The Ritz-Carlton, Bali is also ready with some special programmes, like the New Year’s Eve Enchantment Gala Dinner at Senses, New Year’s Eve Gala Rijstaffel Dinner at Bejana, New Year’s Eve Dinner by the Beach at The Beach Grill and Japanese special set menu dinner at Raku. Don’t miss the New Year Countdown Party at The Ritz-Carlton Lounge & Bar, and the New Year’s Brunch on the first day of 2018. (ritzcarlton.com)

Chacara

T

he Mediterranean newcomer in the culinary scene of Bali has won diners’ hearts with its unique and tasty dishes and unrivalled laidback ambience. This festive season, Chachara is ready to dish out the fun, flavours and colours – Mediterranean-style – to the island of Bali. The festivity starts early here on 16th December with the Chachara Christmas Market, starting from 4pm, to an evening filled with food, drinks, local market stalls and entertainment for the kids. A Christmas dinner feast with the freshest and best quality ingredients will be held on 24th December, while the Christmas Day lunch will present a taste of Italy with a traditional lunch set menu on 25th December – complete with entertainment and extra treats for the kids. (chachara-bali.com)

34

© The Ritz-Carlton Bali

MoVida

R

ing in the New Year with La Noche Vieja, an evening filled with Spanish signature seafood delicacies paired with Freixnet wines. While waiting for the big countdown at one of the most popular destinations – Potato Head Beach Club – diners can enjoy an eight-course seafood degustation dinner created by Chef Jimmy Parker. MoVida’s alltime classics like the Cantabrian anchovy with smoked tomato sorbet and Basque-style baked mangrove crab, and newer creations like the chef ’s Jepara oyster with gin and cucumber sorbet are waiting to be savoured. Alcohol-inclusive and non-alcohol packages are available. The restaurant also offers discount for in-house guests staying at Katamama hotel. (pttfamily.com)

Courtyard by Marriott Bali Seminyak Resort

C

elebrate the month of love and joy with Courtyard by Marriott Bali Seminyak Resort, as the property offers a special Christmas Eve Dinner on 24th December at the resort’s Seminyak Kitchen. On 25th December, Seminyak Kitchen opens its doors to diners looking to have a special Christmas Dinner, with an inspired five-course set dinner serving delicacies from tuna tataki with Asian pickles and ponzu to grilled Australian striploin and more. The festivities will continue with the Boxing Day BBQ afternoon at the Pool Bar on 26th December from 1pm till 4pm, where you can savour a luscious selection of grilled dishes. Lastly, ring in the New Year with Seminyak Kitchen’s New Year’s Eve’s Dinner on 31st December with the theme Under The Sea. (marriott.com)

The Stones Hotel, Legian, Bali – A Marriott Autograph Collection Hotel

P

repare yourself and your loved ones for a jolly good Christmas this year at The Stones Hotel, Legian, Bali – A Marriott Autograph Collection Hotel. The hotel’s Executive Chef Vittorio Negri is teaming up with Santa Claus to bring all the joy and glee your way. It starts with the most decadent Christmas Eve dinner buffet at the hotel’s Big Fish Bar and Grill restaurant on 24th December, boasting the freshest oysters, seafood and traditional Christmas delicacies like chestnut-stuffed turkey with cranberry sauce and trimmings and roast lamb. On Christmas Day, enjoy a fun barbeque lunch at the Pool Bar while Santa and his elves stroll around bringing good cheer. (marriott.com)

© The Stones Hotel, Legian, Bali – A Marriott Autograph Collection Hotel

Conrad Bali

Hotel Indigo Bali Seminyak Beach

t Conrad Bali you can enjoy an elaborate festive season, with numerous attractive offers at the hotel. On the food and beverage front, Conrad Bali has a Christmas Eve buffet dinner at Suku restaurant, Christmas Eve set dinner and Christmas Eve romantic dinner at Bale and Christmas Eve barbeque dinner by the beach at Eight Degrees South. Christmas Day sees a buffet dinner at Suku and brunch by the beach at Eight Degrees South. The hotel offers more F&B delights for the year-end festivities, and don’t forget to check Jiwa Spa’s festive offers. (conradbali.com)

his unique hotel in Seminyak has come up with a oneof-a-kind holiday and presents the Splurging Season at Hotel Indigo Bali Seminyak Beach. Expect a funfilled evening on 24th December at the hotel’s cafes and bars, from an array of Balixology cocktails and bountiful canapés at Tree Bar to an indulgent Christmas Eve feast at Makase restaurant.

There’s plenty of offerings where those come from, so contact the hotel now for more details. (seminyak.hotelindigo.com)

A

T

35

Calendar: SINGAPORE

SAVOUR @ Christmas Wonderland

S

Emmanuel Stroobant

ingapore’s favourite gourmet festival is back and SAVOUR is partnering with Christmas Wonderland to offer a voyage of gastronomic discovery and culinary enlightenment at Gardens by the Bay. From 1st to 26th December guests can meander through The Meadows and sample an array of specially created gourmet dishes from many of Singapore’s celebrity

Saint Pierre gateau au chocolat

chefs and Michelin-starred restaurants, such as the two-starred Shoukouwa and one-starred Saint Pierre. With a spectacular choice of dishes and a host of drinks from around the world, wining and dining this Christmas could not be more delicious. (christmaswonderland.sg)

Marina Bay

F

or the biggest, brightest, boldest and nosiest New Year’s countdown in Singapore, it has to be Marina Bay. Great bands, light shows and general frivolity extend well into the small hours and, of course, it has the town’s legendary fireworks.

The biggest countdown party is at The Float @Marina Bay – the world’s largest floating stage and, at ground level at least, the best seat in the house. For a little more style and lavish private events, the rooftop bars surrounding the bay all host their own countdown parties.

Glitz, Glamour and Gold is on offer at world’s highest al fresco bar, 1-Altitude, while SkyBar at CE LA VI has stunning views, incredible food and a sublime drinks menu. For something lower down, there is The Lighthouse, 1919 Waterboathouse, The Lantern and any of the Fullerton ONE venues. For even more exclusivity, take a Champagne toast on the stroke of midnight from your own capsule in the Singapore Flyer. (visitsingapore.com)

36

Calendar: Hong Kong

MEATS

E

mbrace your inner carnivore this festive season at one of Hong Kong’s hottest new restaurants, MEATS, located in the heart of Soho. MEATS opened in October 2017 and is Hong Kong’s first and only Meat Bar offering guests a straightforward menu of sharing-style dishes and fabulous drinks.

The menu pays homage to all things meat, skilfully prepared to bring out the best flavours with techniques such as house smoking, slow roasting and grilling over the kitchen’s custom-made rotisserie and Robata grill.

The Christmas Brunch and Christmas Tasting dinner menus feature dishes like Iberian Porchetta with Italian herbs and Chef Paddy’s take on Christmas turkey, while the New Year’s Eve special includes succulent roasted duck alongside other tender meat dishes from the menu. (piratameats.hk)

Christmas spread

The Optimist

F

or great food, great atmosphere and a truly great selection of fantastic signature cocktails, this festive season visit The Optimist in Wan Chai. The Holiday Brunch Menu has favourites like roast Iberian ham, huevos rotos and seafood charcoal-baked rice Al

Horno, as well as Chef Alfredo’s famous desserts, making it a sure-fire winner.

Celebrate Christmas in style with a host of northern Spanish-inspired plates from the Christmas Taster menu, which has something for everyone in its selection of aperitivos,

starters, main courses and desserts. On New Year’s Eve, take a peek at the selection of Spanish delights such as Jamon Iberico de Bellota, oysters and Mediterranean whole sea bass and don’t forget to add in the free-flow drinks package. (theoptimist.hk)

Christmas Chateaubriand

37

up close & Personal

• Garuda Indonesia In-Flight Service V ice President •

Vindex Tengker

38

Vindex is no stranger to Indonesia’s culinary scene. His illustrious career has involved stints in high-end hospitality venues around the country, publishing a cookbook and being the advisor to the Association of Culinary Professionals Indonesia, of which he was once president. He is undertaking new challenges in Garuda Indonesia and talks to us about them.

–

By Runi Indrani

Anticucho

Kambing bumbu rujak

: You’re a big name in the culinary scene, now as the VP for Garuda Indonesia inflight service, what aspects do you cover aside from F&B? Vindex: Anything you find in the aircraft.

The ground service is in charge of all the operational matters on the ground, and mine is everything in the aircraft. F&B is the main thing, then there’s the concept, the entertainment and more. If there’s a new aircraft coming, then we decide on the seating, the fabrics, the design of the interior, what colour and so on. Because

we’re taking food into the air, we have to manage the logistics and the galley position, and decide on things like the plates, cutlery and more. : How did you come to this position?

V: I guess it was fate. My last position was in The Dharmawangsa, I had resigned six months before and decided to do my own thing, like a consultant, so I could have my own time. When you work in a hotel, it’s almost 24/7 work, I enjoyed it for 27 years, but I think it was time for me to look for

other things that could help me balance my life better. I was actually planning to open a culinary school, but then on my last day, Garuda came to me, looking for someone from the F&B side, who was capable of making five-star products, because they wanted to maintain the five-star quality. I almost said no, because I thought the hours would be like what I had before. But turns out these were new challenges within office hours, so here I am. In the evening I can be with my family, and the benefit is I can travel more. In a way, I feel like with this job I can

39

Audran who just started Kaum in Hong Kong and Agus Hermawan from Ron Gastrobar, one of the best Indonesian restaurants in Amsterdam. So, we are bringing Indonesian food to a wider audience. That’s something we value, and we will continue doing. : What’s the biggest challenge you find in your line of work?

V: Making consistent food. As long we have standards, we can handle the challenges more easily. On longer routes we have the advantage of having a chef on board to make sure all goes well. Domestic flights are usually shorter so there’s no problem.

Dining in the sky these days is like bringing a restaurant into the sky, where guests can choose their meal and different wines to go with it, a real restaurant experience. We aim to take excellent care of our guests, make sure they’re comfortable, with good entertainment and more. : What’s the most rewarding moment in your career?

V: To achieve a five-star standard is one thing, but to maintain it is even harder. So, to be able to do so is an achievement. We’ve also seen more and more local cuisine being appreciated by passengers, even international ones. That kind of appreciation makes us feel like we’re doing something right.

Vindex Tengker

help Garuda promote Indonesian food in the aircraft. I started in March 2015, it’s getting more exciting, but also more challenging.

Having five different restaurants in one place is one thing, but having 60 separate kitchens for domestic and 19 overseas for the airline, now that’s a challenge. : Can you elaborate about Garuda Indonesia’s Star Chef Programme?

V: We started last year and tried to collaborate and take Indonesian food to a higher level. Will Meyrick had started Hujan Locale in Bali, bringing Asian street food to a new level. Gilles Marx, although he’s from a French restaurant, he’s been here a long time and he always tries to incorporate Indonesian flavours in his dishes and sauces. Felix Budisetiawan is an Indonesian chef from The Dharmawangsa, an Indonesian boutique hotel that promotes Indonesian food. It’s like a guest chef concept in a hotel, so it’s interesting that we brought this different approach to the

40

airline, but still with Indonesian food as the core. It continues this year with Chris Salans – a very well-known chef in the Indonesian fine-dining scene, Antoine

: What goals do you have for Garuda Indonesia’s culinary sector?

V: It’s still going to be a restaurant experience on board, but with innovative dishes coming out, and more collaboration with great restaurants. (garuda-indonesia.com)

Seabass Acar Kuning

METHOD:

INGREDIENTS: • • • • • • • •

6 x 120g sea bass fillets with skin 5tbsp olive oil Salt and white pepper to taste 2 limes, juiced 300g vegetables to be pickled 40g sugar 20ml vinegar 6 baby bok choy, cut in half and steamed • 6 cherry tomatoes, oven baked • 6 potato and herb croquettes, fried

Ik an acar kuning sauce • 40g garlic paste • 80g shallot paste • 15g candlenut, finely ground • 20g turmeric paste • 25g galangal paste • 35g ginger paste • 500ml water • 80g sugar • 120ml white vinegar to taste • Salt to taste

1. Rub fish with lime, salt and pepper and quick sear both sides in hot pan with olive oil. Bake in the oven to finish.

2. Pickle vegetables with sugar and vinegar and set aside.

3. Make the sauce by cooking the paste and ground ingredients until fragrant, add water and season with sugar, vinegar and salt to taste.

4. Simmer, add remaining ingredients, cook until reduced to half. Check seasoning.

41

up close & Personal

• Executive Chef •

Jocelyn Argaud

42

With a background that starts in Michelin-starred restaurants in Paris and includes stints with the Qatar royal family and cooking for heads of state, Executive Chef Jocelyn Argaud is now ensconced at AYANA Midplaza, JAKARTA, where Exquisite Taste chatted to him about his career experiences and its challenges.

–

By Amanda O’Connor : From the George V in Paris to California. What was the attraction?

Jocelyn: I had spent so many years in Paris working in Michelin-starred restaurants and I wanted to see something else. I heard about a restaurant opening in California and six weeks later I had my visa. : Was language an issue?

J: Yes, I couldn’t speak one word of English or Spanish. I will always remember on my second day in the States I went to buy coffee; it was very, very busy and there were so many people waiting behind me but it took me 30 minutes to order my coffee. That

was the point when I decided French is not enough, I really need to learn English. : With a Michelin-star background, how was working in America?

J: Naturally I thought I would implement lots of things into my new job in California, but it didn’t work out that way. Instead I learned to understand and implement the reality of the restaurant business. My first chef de cuisine was from Toulouse and had been in the US a long time. He told me I don’t need a kitchen engineer, I need a chef, always remember we need to satisfy our guests.

: That must have been quite a shock, how did you adapt?

J: The first few months were very hard, I really wasn’t sure what I was doing there and I also had to learn English and Spanish. The evening service started early and finished early, but you would turn up to 200 covers. In France, if we had 30 or 40 it was already considered a lot. I worked hard to adapt but there were many positives too, like learning about Mexican spices and cuisine from the locals. : So you enjoy exploring then?

J: Yes, you could call it my life journey. I’m

Pumpkin and Coconut Soup

43

for the Russian government there would be little notice of events and we had to be always ready with full logistics, from water to electricity, depending on where we were.

You can’t make any mistakes. Then there is the security. During the G30 summit, for example, the security was so strict that eventually I didn’t even try leaving, I just stayed in the kitchen until it was over! : Why did you move back to normality?

J: I spent almost 15 years travelling around the world, and that was enough. However I joined a large hotel group so that I could still travel; the Maldives, Bali and now here at AYANA Midplaza, JAKARTA. a meticulous person and I enjoy learning about different types of cuisine and techniques. It has been both a personal and professional journey. : Speaking of journeys how did you end up cooking for royal families and heads of state?

J: I had returned to France and heard about an opening for a pastry chef in a Michelinstarred restaurant in Courchevel. While there I met a head-hunter who asked me to work on a private contract in Doha. I had no idea what it meant but when I arrived it was to work for the royal family. : That must have been a real culture shock.

J: Yes, one of the hardest things working for heads of state is that you have to learn the protocol. Dealing directly with ministers and

44

heads of state is no problem, but working with the protocol entourage makes your head spin. In Qatar, I was involved in three magical royal weddings, but on a daily basis it’s quite hard, because when you’re cooking for the family every day; you have to cook based on their mood. As you start to know them, you begin to understand better and coordinate well with the personal assistants. : Any highlights?

J: When you travel with them it is luxury without limit. I was buying better quality produce for them than for a Michelinstarred restaurant. It is a really good experience, but you are on duty 24/7. : What’s it like cooking for the VVIPs? It must be very different from hotel and restaurant work.

J: Very different, for example when working

: What has changed most in your years away?

J: Diners are a lot more demanding now, people see new trends coming up and they want to try them. You have to keep up and anticipate to stay relevant. : Do you have favourite restaurants in Bali and Jakarta?

J: In Bali, I like the concept and food of Locavore, modern interpretations of local ingredients. In Jakarta, I have had so little time to go out that I haven’t really explored yet. : Any advice for budding chefs?

J: Above all you need passion. It’s much more than a job. You have to love food, you need to be a social person and you have to want to live the chef ’s life. (ayanajakarta.com)

Caprese Salad Ingredients

Method

• • • • • • •

Balsamic reduction 1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.

2. Bring to the boil, reduce heat and simmer until the vinegar mixture has reduced to 1/3, about 10 minutes.

3. Set the balsamic reduction aside to cool.

125g fresh mozzarella in one piece 125ml balsamic vinegar 50g honey 6 grape tomatoes 50g arugula leaves 20ml extra virgin olive oil Basil leaves

Salad prepar ation 1. Take the grape tomatoes and drizzle with olive oil, salt and pepper.

2. Cook in oven at 180C for 5 minutes.

3. Cut the mozzarella in half.

4. On a serving platter, arrange grape tomatoes and mozzarella decoratively with fresh arugula and basil leaves.

5. Sprinkle with salt and black pepper and drizzle with olive oil and balsamic reduction.

45

up close & Personal

• Executive Chef •

Mathias Olsson

46

A Swedish chef by training, Hotel Indonesia Kempinski Jakarta’s Executive Chef Mathias Olsson has travelled far and wide, working across Europe in exotic places such as Greece and Cyprus as well as exploring Asia and the UAE in search of culinary inspirations. Amidst his ever-busy schedule, Exquisite Taste managed to squeeze in some time for a chat about his career as a chef and what drives him. –

By Steven Jauw Waludin

Beetroot marinated salmon

: How long have you been with Hotel Indonesia Kempinski Jakarta, how did you end up here?

Mathias: I have been working at Hotel Indonesia Kempinski Jakarta for two years and eight months. Previously I worked with Kempinski Hotels group for the pre-opening of Kempinski Gold Coast City in Ghana.

I have been in Asia for 12 years working in Thailand, the Philippines and Singapore before I was offered the opportunity to work here, which I took up gladly.

: Your career as a chef has taken you to many different places. Do you have a favourite?

M: If I have to pick one, I would say that I love it here in Indonesia. One aspect that impresses me is the warmth and welcoming nature of the Jakarta people.

It is surprising in such a modern and metropolitan city that people are so polite and helpful. Another aspect that I love about this country is the wealth of heritage and culture that is preserved. I’ve had

the opportunity to visit Borobudur and Prambanan, they were truly majestic! : Why did you become a chef? Was it always your passion?

M: While I was growing up, my family owned a deli and I learnt to appreciate fine ingredients. We sold ducks, herring and all kinds of wonderful gourmet food. Given our close relationship with our customers, I was fortunate to have the opportunity to visit various hotel and restaurant kitchens.

47

on my feet and come up with innovative solutions to ensure I keep my customers happy. It seems to be working so far! : Where do you get inspiration for your dishes?

M: I like reading magazines and online publications to broaden my horizons. Aside from that I also catch up with my colleagues all over the world to exchange knowledge on what the food trends are like in different parts of the world.

I guess it was a combination of these experiences that inspired me to become a chef. Of course, I’m passionate about my work, I wouldn’t be here if I wasn’t. : What’s your cooking philosophy?

M: First and foremost, cooking is about the ingredients. It is important to learn to discern and source the best ingredients that a place has to offer. Unfortunately, it is a problem here in Jakarta so we import a lot of the ingredients we have to use since I only want the very best for our guests. As to my cooking style, I believe in executing classic dishes with classic flavours while presenting them in a modern way. : In your opinion, what’s the most important quality for a chef?

M: It is important as a chef to understand your team as it is impossible to work alone in a kitchen. I have worked in many different places and I find it important to understand the local customs and culture so I can communicate well with my team.

Of course it is also important to meet our guests’ expectations. I always go above and beyond to deliver what they want, that’s my goal as a chef. : Tell us about an important challenge you’ve faced in your career, and how you dealt with it.

M: I don’t think there’s a particular instance that I found challenging. As an executive chef, you face different challenges daily, from human resources to a delay by your suppliers.

Over the years, I have learnt to think quickly

: What one dish would you recommend visitors to Hotel Indonesia Kempinski Jakarta to try?

M: Honestly speaking, we have so many choices that it is hard to pick one. It depends on the guests’ preferences. Guests who love German food have to try Paulaner Brahaus, which serves hearty classic German cuisine. For Japanese food, you can’t go wrong with our award-winning Japanese restaurant OKU. If they are looking for small bites and refreshing drinks, Kempi Deli is a winning choice. : What’s your favourite comfort food?

M: When I’m at home, my wife is the executive chef of our kitchen. She’s Swiss, so comfort food for us is kaseschnittet, which is a traditional sandwich with melted Swiss cheese, ham, pickles and topped with an egg. : What do you do away from work?

M: When I get a break from work, I like to spend quality time with my lovely family.

I have a daughter who is six, so we usually go to recreational places like Ancol or Taman Mini. : If you weren’t a chef, what would you be working as now?

M: Good question, if I had the chance I guess I’d do something entirely different.

Maybe a Moto GP driver or a football player like Zlatan Ibrahimovic! : Any words of advice for those looking to work in the F&B industry?

M: I would tell them upfront that it will be really tough work involving long hours and sacrifice. On the flip side, you will get to meet some really amazing people and explore new experiences not to mention the chance to travel all over the world.

It is a great occupation with endless opportunities; I would encourage them to follow their passion. (kempinski.com)

Roast Beef & Yorkshire Pudding

48

Ballotine of Turkey Breast

TURKEY BALLOTINE & STUFFING INGREDIENTS: • 1 turkey • 20g shallots, chopped • 15g apple, chopped • 10g celery, chopped • ½ cup milk • 200g white bread • 5g sage • salt & pepper METHOD: 1. Divide up turkey into four parts – breasts and legs. Reserve bones for the sauce.

2. Sautée shallots, apple and celery in butter, add milk and bring to boil.

3. Add white bread, seasonings, sage and stir together.

4. Insert stuffing in turkey legs and breasts, roll in cling film and secure tightly.

5. Steam for 10 minutes, remove cling film and pan fry in butter till skin is golden brown.

TURKEY JUS INGREDIENTS: • turkey bones • red wine • chicken broth • sage • thyme • butter METHOD: 1. Add turkey bones, neck and giblets to pan.

2. Pan fry till well browned.

3. Deglaze pan with red wine and reduce.

4. Add chicken broth, sage and thyme, simmer for two hours.

5. Strain the jus and keep warm, season liberally with salt and pepper.

6. Whisk in a spoon of butter before serving.

ROASTED POTATOES INGREDIENTS: • potatoes, peeled • duck fat METHOD: 1. Set potatoes in pan and toss to coat well in duck fat.

2. Roast in oven at 180C for 20-25minutes till skin is crisp and sizzling ASSEMBLY: 1. Plate the turkey ballotine and roasted potatoes neatly on a serving plate.

2. Drizzle the turkey jus over the turkey ballotine and roasted potatoes.

3. Garnish with red cabbage mousseline.

49

up close & Personal

• Chef-Owner •

Rishi Naleendra

50

Discovering his love of cooking while at university in Australia, Sri Lankan-born Rishi Naleendra started his culinary career at Taxi Dining Room in Sydney, honed his talents through a number of prestigious establishments and now works alongside his wife and restaurant manager, Manuela Toniolo, at their Singapore restaurant Cheek by Jowl where they have recently won a Michelin star. –

By Amanda O'Connor

Pear

: You moved to Australia from Sri Lanka aged 18 to study architecture. Why Australia and why architecture?

Rishi: I wanted a change of environment and I knew that the education system in Australia was great. I have always needed to do something creative that constantly keeps me thinking. : While you were studying you rekindled your love of food. Had you cooked with your parents while growing up or did you have to start from scratch?

R: I had to start from scratch! Growing up I was never interested in the industry because of seeing how hard my parents worked.

Missing out on that personal time together

while we were growing up was another big reason why I didn’t think hospitality would be for me. However, the moment I did step into a kitchen, I felt it was right. I fell in love with the energy that’s found in restaurants, not just in the kitchen but the entire space, from the dining room, to the bar, to the guests that come in and dine.

I was very lucky to be able to work under one of the most talented head chefs, Adam Wolfers.

: Why did you decide to move to Singapore?

R: After Sydney I wanted to move back to Melbourne but Manuela wanted to travel around Asia, so we decided to move to Singapore without knowing what the future : How much did working at Yellow by held for us, but thinking it would be a great Brent Savage influence you? opportunity for us in regards to both work R: Every mentor that I have worked under and travel. We arrived in Singapore over I have learnt something from, each one three years ago and then managed to find of them has influenced me, but working jobs. I had a pop up restaurant called Maca at Yellow was the first time I had the opportunity to work as a pastry chef. I learnt and Manuela was working at Waku Ghin as assistant restaurant manager. Then the how to think about composing dishes and

51

R: I love to cook steak at home.

Unfortunately, this is a rare occasion with our working hours as they really don’t leave much time for cooking. When I was back in Australia it was much more of an occurrence.

I love eating out, trying new places and sticking to our favourites. Food for us is comfort, so it is always a part of every day. : With a Michelin star under your belt, do you consider yourself a role model for other aspiring Sri Lankan chefs?

R: I don’t think like that, but I hope that they can look up to me and see how far you can go if you just work hard and keep on pushing. And every chance I get to inspire someone, not just a Sri Lankan chef but young chefs starting out, I give 100 percent to help. This industry is built on passion and you need that to get far in hospitality.

Rishi Naleendra & Manuela Toniolo

opportunity came to open Cheek by Jowl, which in February 2018 will have been open for two years. : At Cheek by Jowl you cook modern Australian fare. What does that mean to you?

R: It gives us a freedom that allows us to be creative while we can use influences from different cultures, yet still being able to express ourselves through this. : You believe in preserving the ecosystem; are you able to source what you need in Singapore or do you have to import many of your ingredients?

R: Unfortunately, most of the ingredients that we use do need to be imported but there are some amazing products that you can get locally, for example the barramundi we use is locally farmed. We avoid a lot of products that are not eco friendly or ethical to use, such as foie gras, tuna, farmed salmon; these ingredients are never on the menu. : You are very creative with vegetables in your dishes; where does this concept come from and what’s your favourite way to use vegetables?

R: The work you can do with proteins is very limited, but vegetables allow you to be creative. You can turn them into sauces, you

52

can use the skins, you can just juice them; the possibilities are never ending. : You spend your working day in the kitchen, do you cook at home and if so, what is your go-to dish?

: Any advice for couples who want to work cheek by jowl?

R: You need to have a strong relationship and complete understanding of one another, what each other’s strengths and even weaknesses are. But having that relationship is definitely an advantage in our industry because at the end of the day I know she would do anything to make this restaurant what we want it to be.

We share the same vision and we will always keep working to get there. (cheekbyjowl.com.sg)

Smoked Mackerel with Horseradish Cream

Ingredients Smoked mackerel • 2 mackerel fillets For the curing mix: • 200g salt • 200g sugar • 10g grated ginger • 1 lime zest To smoke mackerel • 100g hickory chips • Double boiler for smoking

Horser adish cream • 100g fresh cream • 10g freshly grated horseradish • Salt • Pepper • 1 lemon, squeezed • 1 bulb fennel including fronds Method:

3.

4.

5.

1. Cover the two mackerel fillets with the curing mix for 30 minutes, then rinse 6. and dry well.

2. Put the double boiler on high heat. Place smoking chips in the bottom and place on high heat until smoking. Once it

starts smoking, place the mackerel in the top section and remove from heat. Leave for three minutes, then place mackerel in fridge until needed.

Mix fresh cream with horseradish, season with salt, pepper and lemon juice to taste.

Cut the mackerel fillets into half lengthwise, ensuring all the bones are removed from the centre.

Place the horseradish cream on the plate, place mackerel on top.

Mix the fennel and fennel fronds together, dress with lemon, olive oil, salt and pepper then place over the mackerel.

53

up close & Personal

• Chinese Executive Chef •

Daniel Wong

54

Daniel Wong’s relentless quest for culinary perfection and his innovative ideas, combined with cooking techniques that allow the natural flavours to shine through, has helped him lead the team at Jin Xuan at The Ritz-Carlton, Shanghai Pudong to achieve one Michelin star status. This is not his first such achievement, having led kitchen teams to recognition in 2009 and 2010.

–

By Amanda O'Connor

Wok-fried Australian full blood mayura M9 wagyu beef, black pepper

: You’ve been fascinated by fine cuisine from a young age, what attracted you to it?

Daniel: I wasn’t very keen on studying, so I quit school at a young age. I thought it was important to equip myself with special skills and techniques to make a living and I happened to have an interest in the culinary world, so I decided to become a chef. : You quickly attained the position of executive chef early in your career at Lei

Garden, what skills do you think are the most important for such a role?

D: Apart from know-how in Chinese cooking, it is also essential to have good people management and organizational and planning skills. : You led your previous team to win a Michelin star in 2009 and 2010 and your team at Jin Xuan have been awarded a Michelin star for two consecutive years;

what does it take to achieve this?

D: While we are thrilled to attain a Michelin star in the past two years, we continue to pay close attention to maintaining the quality and consistency of the dishes. : You’ve been an executive chef for some years now, as well as opening restaurants, what brought you to Jin Xuan?

D: The Ritz-Carlton Shanghai, Pudong offered me this great opportunity back in

55

Double-boiled fish maw soup, crab claw, sea whelk in coconut

2013. I was excited to take up this challenge as I had always wanted to work for one of the top luxury brand hotels in the world.

: Other than your Michelin stars, can you share any memorable moments in your career?

D: I did an outside catering event for : Now that Jin Xuan has a Michelin star, 1,500 guests with a short lead time, tight manpower and equipment constraints. The what are your plans for the coming years?

D: To achieve two stars in the coming years. pleasure and satisfaction of being able to pull this off were beyond words. : What is your favourite part about being a chef? : With all your current responsibilities, D: It widens my horizons as I have great do you still get much opportunity to cook? exposure to a lot of different new things D: My primary responsibility is to ensure and ideas, such as the benefits of organic the food quality at Jin Xuan restaurant. I ingredients, prized ingredients and, of course, still cook a lot in the kitchen, behind the I always have the chance to try good food. wok, because I simply love it.

56

: When you travel you always take in local food markets; do you have a favourite country or ingredients that you’ve discovered doing this?

D: Tsukiji market in Japan – it is where I discovered fresh seafood, fresh fruits and edible organic flowers. The fresh ingredients are very different from those in China. : What advice can you give to budding chefs?

D: Haste makes waste. If you are chasing tiny advantages, you are foregoing the larger picture. (ritzcarlton.com)

Crispy Cereal Lobster, Curry Leaves, Chilli Padi

INGREDIENTS:

METHOD:

• • • • • • • •

1. Remove the meat from the baby lobster and clean.

2. Coat the lobster meat with egg and cornflour.

3. Deep-fry in oil at 250C for four minutes until done.

4. Melt the butter. Add curry leaves, chilli, lobster meat and cereal.

5. Wok-fry the lobster until it is fully coated with cereal.

200g baby lobster 1 egg 2g salt 3g curry leaves 2g bird’s eye chilli 50g cereal 15g cornflour 5g butter

57

Get to know the inspiringly hardworking people behind the food and beverage industry who support the chefs and make sure the kitchen business runs smoothly. For this issue we meet up with Vinu John from Hotel Indonesia Kempinski Jakarta, Ian Lovie from Mรถvenpick Resort & Spa Jimbaran Bali, Lee Alan Wood from Radisson Blu Bali Uluwatu, Agus Ardana from The ANVAYA Beach Resort Bali and Shane Wilkins from The Langham, Hong Kong.

58

and procedures so they know how to achieve the desired results. I know they can do their jobs with this basis. : Who in your team deserves more recognition and why?

V: Everyone in my team deserves recognition for their good work.

We receive a lot of positive customer feedback from all the F&B outlets managed by Hotel Indonesia Kempinski Jakarta. : Why should people choose Hotel Indonesia Kempinski Jakarta to dine?

V: Every F&B outlet managed by Hotel Indonesia Kempinski Jakarta is unique and has its own speciality. At Signatures, every guest can experience authentic Indonesian cuisine in a warm and welcoming ambiance. If you miss German food, simply visit Paulaner Brauhaus Jakarta where you can enjoy freshly brewed Paulaner beer and authentic German food. While if you crave Japanese cuisine, you could never regret experiencing all the instagenic and delicious creations by Chef Kazumasa.

Vinu John

Other than great food, we also offer great service. Building a good relationship with all our customers, so they feel like they are having a meal in their own home, is the key to ensuring people want to come back to our restaurants.

Director of Food & Beverage at Hotel Indonesia Kempinski Jakarta

: Describe your typical day in a sentence.

Vinu: Exciting, with lots of opportunities and challenges. : So how did you come to be the Director of F&B for Hotel Indonesia Kempinski Jakarta?

V: Being open to new challenges, I moved to Indonesia in 2015 to work in Bandung, later I was very happy to take the golden opportunity of joining Hotel Indonesia Kempinski Jakarta as Director of F&B. : What’s the toughest part of your job?

V: Every job has its hardest part. In my job, ensuring satisfaction for all my staff and for our guests and attaining great numbers for F&B revenue are the three things that are the toughest as I need to manage and get positive results at the same time. : And what makes you smile at work? : Away from work, what’s your favourite place to eat?

V: As someone working in F&B, I am happy and smile at work once V: Personally, I love to eat at Marche as it always serves high-quality I achieve our forecasted revenues, receive positive feedback from our fresh produce. customers and see my staff happy and doing their jobs. As we all know, hospitality is all about serving from the heart. : How do you unwind?

V: Boys will be boys! I love playing with remote controlled cars and helicopters during my spare time, and spending time with family : What motivates you?

V: The thing that motivates me most is recognition. Appreciation is for sure. a fundamental human need and I believe that every company needs to be concerned about its employee recognition program because it : Finally, any advice for those looking to break into the can motivate employees to exceed expectations. industry?V: The beginnings are tough, but if you succeed over the initial hurdles then it’s a beautiful industry to be involved in. : Would things fall apart if you weren’t around?

V: Definitely not, as I ensure all the staff are aware of the processes (kempinski.com)

59

: What’s the toughest part of your job?

I: Finding the right people for the job. Staffing can be a real issue in Bali with so many new hotels. : And what makes you smile at work?

I: Seeing young staff learning new skills and watching them develop themselves, and of course our happy guests. : What motivates you?

I: You are always striving for excellence, pushing yourself and your staff to create new dishes or new events is hard work but thoroughly enjoyable. If things are not running as per plan, being man enough to say let’s leave this idea and move on is good. : Would things fall apart if you weren’t around?

I: Certainly not, I am writing these answers in Saigon, Vietnam, and have full trust in all my staff and have no issues leaving them to run the show.

Ian Lovie Executive Chef and Director of Food &Beverage at Mövenpick Resort & Spa Jimbaran Bali

: Describe your typical day in a sentence.

Ian: Hectic, full of surprises and always something new. : So how did you come to be the Executive Chef and Director of Food & Beverage for Mövenpick Resort & Spa Jimbaran Bali?

I: I was looking to move on from my position in Vietnam and my contact in Mövenpick Resort & Spa Jimbaran Bali offered me a job. I thought why not as I had worked in Bali before at W Seminyak and loved the island and its people, so it was a no brainer to be honest

60

: Who in your team deserves more recognition and why?

I: Stewarding, who as we know have the hardest job in any food and beverage operation, doing the not so glamorous jobs and just getting on with things. Regina, my secretary, I think for obvious reasons, she is taking care of everything in my department. : Why should people choose Mövenpick Resort & Spa Jimbaran Bali to dine?

I: We cook meals with great fresh produce in all our food and beverage venues, we have unobtrusive service and, of course, the Balinese smile to go along with these key attributes. : Away from work, what’s your favourite place to eat?

I: Many places, but my favorite would be Morning Glory in Hoi An, Vietnam! : How do you unwind?

I: Lots of exercise and relaxing with my mates and family. : Finally, any advice for those looking to break into the industry?

I: Work hard, be humble, always listen whether it is a good or bad thing to learn. (movenpick.com)

are an empowered bunch and they take pride in giving the guests the best possible service. : Who in your team deserves more recognition and why?

L: It is difficult to single out just one person. Everyone on the team has an important role to play. Without each individual’s contribution we would not be able to achieve our goals. : Why should people choose Radisson Blu Bali Uluwatu to dine?

L: Because we have a little something for everyone. I decided right from the beginning that the F&B offerings were not going to be complicated. Simple, tasty, chef-crafted food and great, creative beverages is our culture. Be it local cuisine, western favourites, authentic Italian, wood-fired pizza, char-grilled burgers, smashing cocktails or healing elixirs, our food and drinks are always handcrafted and prepared by people with passion.

Lee Alan Wood Director of Food & Beverage at Radisson Blu Bali Uluwatu

: Describe your typical day in a sentence.

Lee: My day usually starts with a 5km run before work, an actionpacked day at the hotel, a home-cooked meal and a bit a news on the TV.

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

L: I have always loved noodles. Any kind of noodles. There is a Vietnamese restaurant here in Uluwatu that I visit occasionally which serves a tasty pho ga. But I also enjoy cooking pastas and Thai food at home. : How do you unwind?

L: Call my loved ones back home. It’s always very relaxing to hear my family’s voices and to know they are doing well. : Finally, any advice for those looking to break into the industry?

L: You must possess a high level of integrity and honesty. Being a team player with a positive attitude is also important. But most of all be prepared to work hard. This is probably the number one reason why I am where I am today. (radissonblu.com)

: So how did you come to be the Director of F&B for Radisson Blu Bali Uluwatu?

L: Previously I worked at the Radisson Blu in Phuket, Thailand as executive chef. Consequently, I was offered this position at the new Radisson Blu Bali Uluwatu. It was impossible to say no. : What’s the toughest part of your job?

L: Being away from my wife and daughter. My wife has a good job and my daughter goes to a great school in Thailand. It wouldn’t make sense to disrupt our current situation and have them move here, but we still manage to see each other every four to six weeks. : And what makes you smile at work?

L: When I see my team operate in a genuine way. Indonesians are naturally very nice and I love it when the staff serve from the heart.

A sure recipe for success! : What motivates you?

L: There is no better feeling and no better sign of a good leader than when the guests are happy and the team is engaged. : Would things fall apart if you weren’t around?

L: Certainly not, my team knows what is expected of them. They

61

E: What’s the toughest part of your job?

A: When I can’t finish my tasks based on the deadline given. : And what makes you smile at work?

A: Seeing my team work with passion and delivering service from their heart. That, and having happy guests staying in the resort. : What motivates you?

A: My wife and my little family. : Would things fall apart if you weren’t around?

A: No. I have a strong assistant and a team that I can rely on. They will support me with their amazing talents. : Who, in your team, deserves more recognition and why?

A: My staff because I couldn’t be where I am right now without them.

Agus Ardana Assistant Director of Food & Beverage at The ANVAYA Beach Resort Bali

: Why should people come to The ANVAYA Beach Resort Bali to dine?

A: Because here we have two dining venues, where you can get different experiences. Kunyit Restaurant has the Bali Aga concept, with Balinese and Indonesian cuisine like bebek goreng kunyit served megibung-style – inspired by Bali’s Tenganan village. While Sands Restaurant has a great view of the magnificent Indian Ocean, ideal to enjoy the sunset or have dinner in the evening, with a unique programme like “Cooking with the Chef ”. : Away from work, what’s your favourite place to eat?

A: I like to hunt for traditional snacks at the traditional market.

: Describe your typical day in a sentence.

Agus: Life is a choice, you determine yourself what you want to be.

: How do you unwind?

A: Spending my time with family by travelling or simply having quality time with them.

: So how did you come to be Assistant Director of F&B of The ANVAYA Beach Resort Bali?

A: I started my career at a fast food restaurant, before moving to a Ritz-Carlton property overseas for seven years. I had my first managerial position at Anantara Seminyak for over five years and now I am going through on my journey as assistant food and beverage director at The ANVAYA Beach Resort Bali.

: Finally, any advice for those looking to break into the industry?

A: Attitude is the biggest asset that we have in life. Work and stay focused on maintaining a good attitude. Santika Indonesia is one of the local hotel chains that appreciate local culture, people and Indonesian traditions. It’s a good place to start and grow your career. (theanvayabali.com)

62

time, and with my extensive international culinary and food and beverage experience, I was considered a suitable applicant for the role. I continue to strive in this environment. : What’s the toughest part of your job?

S: Staying away from the ice cream freezer! : And what makes you smile at work?

S: Compliments from guests for the personalised and professional service. : What motivates you?

S: The ability to be better at what I do every day. : Would things fall apart if you weren’t around?

S: No. The structure in the Food & Beverage Department and the team are professional and attentive, and my executive assistant Joey wouldn’t let it happen.

Shane Wilkins Director of Food & Beverage at The Langham, Hong Kong

: Describe your typical day in a sentence.

Shane: Work starts at 8am. It’s generally busy all day and time passes so quickly, I usually walk into my home at around 8.30pm. : So how did you come to be the Director of F&B for The Langham, Hong Kong?

S: I was recommended by a friend to the general manager at the

: Who in your team deserves more recognition and why?

S: No individual, it’s a team effort at The Langham, Hong Kong. : Why should people choose The Langham, Hong Kong to dine?

S: The professionalism of our team, the quality of our produce, and our warm genuine service. : Away from work, what’s your favourite place to eat?

S: At my friend Chris’ place, he does a fantastic Malay styled curry, roast lamb with Yorkshire pudding and all the trimmings, as well as some wonderful desserts. : How do you unwind?

S: A bottle of good red wine, a couch and Netflix. : Finally, any advice for those looking to break into the industry?

S: Follow your passion, dare to travel the world, keep smiling. (langhamhotels.com)

63

64

Take a look at the wonderful world of Christmas and New Year celebrations and delve into the most appetising aspect of them all: the bountiful holiday fare. While Yule log is a must, adorned with minty candy canes, stollen is always a favourite lush Christmas delicacy. Of course, roast turkey takes the place as the traditional pièce de résistance on the dining table, but this Festive Season, we want to invite you to take a look at so many more delicacies to make your season truly merry.

©The Mulia, Mulia Resort & Villas, Nusa Dua – Bali

65

INTRO

C

hristmas and New Year menus are always amongst the most impressive and sumptuous; add into the mix the sparkle of Yuletide decorations, the sounds of Christmas carols and the excited Santainspired anticipation and it becomes the perfect time to gather with family and friends and celebrate the passing of the year, or to reflect of the true meaning of Christmas.

The dining experience, particularly for places with an historical British influence, often

© Hotel Borobudur Jakarta

reflects the traditional English Christmas dinner with roast meats, lavish condiments, trimmings, roast potatoes, sprouts and stodgy Christmas pudding served with lashings of brandy butter or rum sauce.

Traditionally roast turkey is the centrepiece, but this delicious bird didn’t become popular in England until the Victorian era. Prior to this, goose or capon was served, while the wealthy and aristocratic would choose roast peacock or swan. In many parts of the world goose remains very popular and historically

it was common for Goose Clubs to flourish whereby poor and working-class families would save throughout the year for their Christmas goose.

In Europe and parts of the Middle East there are other traditions. Throughout Eastern Europe, for example, an elaborate meal of twelve vegetarian dishes is often served on Christmas Eve, symbolic of the twelve Apostles, whilst in parts of Norway a spectacular dish of mutton ribs, called pinnekjøtt, is the dish of choice.

© Hotel Indonesia Kempinski Jakarta

66

© The St. Regis Bali Resort

Aside from the roasts, sauces and puddings, there are traditional sweet breads and cakes that accompany the merriment. Many, such as stollen, hail from Germany and Austria and a popular favourite is Lebkuchen. A soft, iced gingerbread cookie made with molasses and winter-warming spices, it’s a treat enjoyed at traditional German Christmas markets along with a glass or mug of mulled wine (Glühwein). But it’s not all about tradition and over the holiday period many of the region’s best restaurants will offer extremely diverse seasonal menus,

with a more cultural or even seasonal produce focus.

The last day of the year has long been a time of celebration. In many places, such as Scotland, the Hogmanay party has become the symbol of washing away the old and welcoming the new. In the modern era the New Year’s Eve celebration and the traditional countdown has become a global event with extravagant firework displays at huge public gatherings drawing millions of people. The festive mood is, of course,

fully reflected in the countless extravagant menus, and lavish and decadent New Year’s Eve and New Year’s Day dining events are a major attraction as guests raise a glass and usher in the New Year.

In this festive edition we explore some of the best seasonal and celebratory menus, including gorgeous gala dinners, lavish brunches and spectacular à la carte offerings; dining that will help make your Christmas or New Year festivities a time to remember.

© Joël Robuchon Restaurant at Resort World Sentosa, Singapore

67

Shangri-La Hotel, Jakarta JAKARTA

S

hangri-La Hotel, Jakarta is where you need to be for a simply scrumptious and fulfilling holiday season. Even before the season starts, the hotel has enticed diners with previews of what they can look forward to this Christmas and New Year. Regulars’ favourite SATOO international buffet restaurant is dishing out festive creations, including roast whole turkey with chestnut stuffing, cranberry sauce and giblet

68

Yule log cake

gravy, beef Wellington, roast prime ribs, Singaporean chilli crab, prawns, English pudding and mince pies, among so many more. And those are just for Christmas.

For New Year, the buffet at SATOO will feature lamb rack, Indian prawn masala and premium fresh seafood from oysters and scallops, to blue crab.

In Shangri-La Hotel, Jakarta’s Italian haven Rosso, meanwhile, Italian Chef Gianfranco

Pirrone will present mouth-watering delicacies like Lombok lobster soup, veal tenderloin, saffron risotto with porcini mushrooms and fontina cheese, Champagne risotto and lobster ravioli, grilled Australian lamb rack with truffle sauce and a smorgasbord of more delicacies.

The sweetest part of Shangri-La Hotel, Jakarta’s festive season culinary offers is the sweet treats section. You can share the joy

Christmas hampers

with loved ones, as the hotel’s pastry team has prepared signature items for Christmas hampers that you can order from the cake shop at SATOO Deli. The deli offers classic hampers in a turquoise and white box that comes in different size.

Choose and combine from the selection of double chocolate cookies, chocolate chip cookies, diamond cookies, butter cookies, praline rings, cinnamon heart cookies,

Stollen cake

linzer cookies, gingerbread cookies, Kokos macarons, chocolate praline, Florentine biscuits and more.

If you’re looking for a more traditional approach to Christmas, you can get your fix of chocolate Yule log at SATOO and enjoy the sweet roulade filled with luscious chocolate butter cream. A more elaborate option is to take up on the Festive Hi-Tea offer at the hotel’s Lobby Lounge, with its

iconic grand, high ceiling, overlooking the lush garden. A traditional high tea with all the trimmings is ready to be enjoyed in this charming setting, with treats including freshly baked scones with jams and clotted cream, endless pastries and seasonal specials like Christmas fruitcake, plum pudding and the delicious stollen cake. After all, what’s Christmas without dried fruits and powdered sugar? (shangri-la.com)

Assorted Christmas cookies

69

AYANA Midplaza, JAKARTA JAKARTA

W

Coco caramel

ith a great love for the magical festive season, AYANA Midplaza, JAKARTA’s food and beverage teams are pulling together a wonderful festive extravaganza in the hotel’s restaurants. To add to the ambience, a Christmas choir will sing everyone’s seasonal favourites, the lights will be sparkling and Santa will be visiting the children.

buffet in RASA will be brimming with classic holiday dishes and an elaborate dessert corner, as well as featuring a live carving station on Christmas Eve and Christmas Day, making it ideal for gatherings with friends, family and colleagues. Meanwhile, Scusa Trattoria & Grill takes it up a notch with special set menus, including a stunning five-course set dinner on Christmas night.

Both RASA and Scusa Trattoria & Grill have Christmas goodies and other exciting dishes ready for your delectation over Christmas and the New Year. A sumptuous

New Year’s Eve will also be impressive with a gala buffet in the Grand Ballroom for inhouse guests and visitors looking to ring in 2018 in style, dancing to a live band and DJ.

Marshmallows

On New Year’s Day, RASA will host the longest meal in the city with party revellers invited to take a spectacular culinary journey from 5.30am to 5pm complemented by a free-flow sparkling package including all-you-can-drink beer, cocktails and bubbles for those in a celebratory mood.

AYANA Midplaza, JAKARTA is the ideal venue to recall cherished memories of previous festive seasons and to create new memories over seasonal indulgences. (ayanajakarta.com)

Hampers

70

Grand Hyatt Jakarta JAKARTA

T

he fabled Grand Hyatt Jakarta celebrates this festive season in glittering style, turning the hotel into an enchanted wonderland and transforming its famed Grand Lobby into a traditional Christmas market. Wooden chalets scattered around the impressive lobby will be brimming with seasonal treats and festive goods, with bespoke items and plenty more for those who love Christmas.

The hotel’s famed culinary offerings will also show seasonal flair with a traditional festive buffet ideal for family celebrations at Grand Café for Christmas Eve dinner and Christmas Day brunch, while Santa will call in fresh from the North Pole and visit children in the hotel’s restaurants and lobby with his sack of treats.

Fountain Lounge is also in on the festive merriment and will showcase a high tea buffet packed with Christmas-themed petits fours, cakes, cookies, pies and freshly baked scones on Christmas Eve.

extraordinary desserts to please even the fussiest gourmand.

To bring 2017 to an end and welcome 2018, extraordinary celebratory buffet dinners are being served at the Grand Café and C's Steak & Seafood restaurant, which both offer sumptuous spreads and

Grand Hyatt Jakarta also has the best seats in town to witness the pulsating street celebrations outside, with an indulgent buffet at Fountain Lounge not only offering great views but also Alaskan king

Christmas cakes

crab and fresh oysters on ice, wagyu beef carving stations, lobster thermidor and a Champagne toast. While at burgundy, you can party the night away to start the New Year in a vivacious mood and if you grab the window seats you can also watch the street parties outside. (jakarta.grand.hyatt.com)

71

Keraton at The Plaza, A Luxury Collection Hotel, Jakarta JAKARTA

I

t has become something of a tradition for families and close friends to welcome the festive season by spending time at Keraton at The Plaza, A Luxury Collection Hotel, Jakarta.

With a specially curated programme that is sure to surprise and delight its visitors and a feast of exciting culinary creations masterminded by Executive Chef Syaiful Bahri, there is something for everyone at Keraton at The Plaza, A Luxury Collection Hotel, Jakarta.

72

To start off the festivities, the hotel’s Keraton Lounge is presenting a bespoke Christmas high tea set that will feature scrumptious bites. An assortment of tantalising Christmas delicacies inspired from all over the world is crafted lovingly by the hotel’s acclaimed culinary team. Expect a line-up of perfectly baked scones served with an exciting assortment of spreads, exquisite Christmas pralines such as the unique blackcurrant and champagne praline, decadent martabak praline, tempting

smoked salmon in black bun, classic alltime favourites such as house-made smoked turkey sandwich and festive treats such as the snowman macaroons, accompanied by a comforting pot of tea made to your liking.

Come Christmas Eve, everyone is welcome to join in the exciting Christmas Eve Revolution dinner held at the hotel’s delightful Bengawan Restaurant. Dinner starts at 7pm sharp, with a tantalising spread of delicacies sourced from all

High Tea bites

over the archipelago taking the centre stage. Besides enjoying the dinner with an unmatched view of Jakarta’s stunning skyline, guests will also be entertained by a special performance featuring Santa Claus accompanied by a Christmas choir. Diners looking to spoil themselves with some heady potations are urged to talk to Bengawan’s friendly bartenders, who will be more than happy to recommend exclusive indigenous cocktails concocted specially for the event.

To start your New Year on an exciting note, join in the New Year’s Eve Masquerade party at Bengawan Restaurant. A mouthwatering buffet of international and Asian dishes will be available to satisfy the pickiest of tastebuds, such as roasted whole US prime ribs, salmon en croute and many more. Guests are urged to join in the exciting masquerade theme, with an extensive selection of party props kindly provided by the hotel. As an additional festive touch, the evening entertainment will be provided by the hotel’s resident DJ as well as an amazing live performance by a street magician. For guests looking to indulge in some choice libations, the option for free-flow cocktails and sparkling wine is available. (keratonattheplazajakarta.com) Roasted whole US prime ribs

73

Hotel Mulia Senayan JAKARTA

G

uests to Hotel Mulia Senayan can expect a bonanza of exciting activities welcoming in the New Year. In its annual tradition of celebrating the holiday season, visitors can revel with dazzling festive decorations. Besides a sumptuous selection of tantalising culinary delights in Hotel Mulia Senayan’s various dining outlets, grand performances and unique festive surprises will be in store for visitors to the hotel.

The highlight of Hotel Mulia Senayan’s countdown party is a special performance by the talented singer Louisa Johnson.

Cascade Lounge buffet spread

The British singer and songwriter was crowned the winner of the 12th series of the UK show The X Factor in 2015. To avoid missing out on this exclusive and exciting performance, guests are urged to book their tickets early. Guests of Hotel Mulia Senayan opting for the New Year's Eve Package will enjoy buffet dinner on 31st December and tickets for the performance.

Patrons of Hotel Mulia Senayan’s dining outlets will enjoy a special rate for the tickets, as opposed to the full ticket price for walk-in guests.

Visitors looking to enjoy a stunning New Year’s Eve dinner with their cherished

Assosted tapas

74

ones can opt for the special New Year’s Eve menu at Hotel Mulia Senayan’s dining outlets crafted for the festive season. For fans of Japanese food, check out Edogin for a line-up of authentic Japanese cuisine. At Table8, diners can enjoy a veritable feast of Cantonese and Szechuan delights with friends and family. French food aficionados are urged to Orient8, where they can enjoy classic French and Pan-Asian favourites.

Diners who are looking for Italian specialties can drop by il Mare. The Café offers something for everyone, featuring international cuisine curated from all over the world. (hotelmulia.com)

Hotel Indonesia Kempinski Jakarta JAKARTA in the educational craft activities as well as explore the indoor playground set up specially for them. Besides cool modern dance shows and a curated top-40 playlist featuring the year’s greatest hits, there will be lots of games with superb prizes for the winners including tickets to Europe courtesy of Turkish Airlines.

For those looking to bring home gifts for their loved ones, the hotel’s Festive Hampers available at Kempi Deli and Sweet Boutique make the perfect present.

The hampers feature house-made pineapple tarts, tantalising chocolate puffs and decadent whole cakes. (kempinski.com)

Christmas Fantasy

Jingle Jingle

A

luxurious five-star hotel with world-class facilities, Hotel Indonesia Kempinski Jakarta is the perfect choice for travellers and families alike looking to spend the upcoming festive season in style. In welcoming the New Year, visitors can expect an exciting line-up of fun activities for the whole family.

Guests of Hotel Indonesia Kempinski Jakarta are welcome to revel in the rooftop festivities

at the Flamingo Fiesta Beach Party. For those looking to indulge their cravings, a spread of delicacies prepared by Hotel Indonesia Kempinski Jakarta’s acclaimed culinary team is sure to cater to the pickiest of palates. From classic comfort food to artisanal bar bites, guests can choose from a wide variety of made-to-order delicacies.

Families bringing kids on holidays need not fear about missing out on the exciting program. In fact, kids are welcome to join Kempinski festive hampers

75

Sari Pan Pacific Jakarta JAKARTA

T

his coming festive season, celebrate with your loved ones with exquisite offers at Sari Pan Pacific Jakarta. For lovers of Japanese food, the hotel’s awardwinning Keyaki Japanese Restaurant will feature a lunch buffet of sushi, teppanyaki and robatayaki amongst many scrumptious menu items on Christmas Day. Guests are urged to visit Restoran Fiesta, which is set to feature an international selection of decadent dishes such as tender Australian prime beef, tantalising Racklette cheese served with perfectly roasted baby potatoes

76

Hampers

and beef bacon as well as sweet seasonal treats such as Christmas pudding. The wondrous spread is available for Christmas Eve and New Year’s Eve dinners.

Visitors looking to surprise their loved ones can pick up sumptuous Christmas hampers from Sari Delicatessen packed with freshly baked cookies such as palm cheese, coconut meringue, ginger cookies and many more. This Christmas, the hotel will be holding its traditional Christmas tree lighting in the hotel lobby. Visitors are welcome to join the celebrations and enjoy

special choir performances courtesy of the Australian International School and Gereja Santa Theresia. An exhibition by Otenta and Gereja Santa Theresia will showcase exquisite local artisanal handicrafts and delightful art works. As part of the hotel’s commitment to giving back to the community, guests are also encouraged to participate in its Dine and Donate program in which visitors’ donations towards charities are rewarded with a dining voucher for the hotel’s F&B outlets. (panpacific.com)

Hotel Borobudur Jakarta JAKARTA

Christmas set menu at Teratai Restaurant

O

ccupying an enviable location in Central Jakarta, Hotel Borobudur Jakarta is always packed during the holiday season. Visitors to Hotel Borobudur can enjoy an indulgent buffet breakfast at the Bogor Cafe, pamper themselves with soothing massages and reflexology at Klub & Spa Borobudur. Parents bringing their kids can relax and enjoy a delightful afternoon while dropping them off for fun kids activities on the weekends.

For visitors looking to tuck into a tantalising festive feast, Bogor Café is offering a sumptuous Christmas Buffet and extensive New Year’s Eve Buffet that are sure to make this festive season an unforgettable one.

Guests looking to satisfy their cravings for authentic Italian fare can check out Bruschetta Italian Restaurant, which will be rolling out delicious Christmas specials.

For Japanese food lovers, the Christmas Set Menu at Miyama Japanese Restaurant is sure to delight, specially created by Hotel Borobudur’s talented culinary team. Classic Chinese cuisine enthusiasts are urged to drop by Teratai Chinese Restaurant, where they can enjoy a hearty Cantonese menu prepared by Chef Alex. Of course, the festive season wouldn’t be complete without Hotel Borobudur’s decadent Christmas log. Available at Borobudur’s Gourmet, the Christmas log makes the perfect Christmas gift for loved ones. Orders are highly recommended to avoid disappointment. (hotelborobudur.com)

Mini ginger bread house cake

New year's eve wine sangria

77

Altitude The Plaza JAKARTA

A

ltitude has the higher ground, quite literally, thanks to its venue on the 46th floor of The Plaza office tower in the heart of Jakarta. Under Altitude’s roof are three leading dining destinations: Altitude Grill, GAIA by Oso Ristorante and the Japanese restaurant Enmaru, all ready to pamper different palates.

Leading up to Christmas, Altitude Grill has a special event that will delight whisky enthusiasts with The Macallan whisky dinner on 15th December. Serving a fivecourse degustation menu with a bottle of The Macallan Sherry Oak 12 on the side, this is one dining event you won’t want to miss. On 22nd December, Altitude Grill offers Christmas by Candlelight with a four-course special festive menu by Chef Gary Eng accompanied by a joyful musical celebration by Ecumenical Youth. Don’t miss the Christmas dinners on 23rd, 24th and 25th December. Expect some grilled goodness in dishes like the Sher F1 MBS 9 Wagyu eye of round with roasted maple pumpkin and brussel sprouts sprinkle.

Ravioli turkey with taleggio cheese and mushroom sauce

GAIA, on the other hand, is presenting a classic Italian Christmas with O Santa Notte dinner where diners with discerning palates can relish hearty dishes like the luscious ravioli turkey with taleggio cheese and mushroom sauce. The main course options are slow cooked hake with chive mashed potato and sundried tomato basil olive sauce and Stockyard Wagyu striploin A5 with truffle sauce, vegetable bouquet and truffle mash.

If you have a taste for Japanese, then Enmaru restaurant is the way to go with its five-course Christmas Eve dinner, Christmas brunch and New Year’s set menu – among others – to choose from. Japanese delicacies like yaki asparagus and hanjuku tamago tempura are waiting to be savoured.

Don’t miss Enmaru’s free-flow Japanese High Ball offer too! Whatever your palate preference, dining at Altitude gives you so much delight under one roof. (altitude.co.id) Stockyard Wagyu striploin

78

The Westin Jakarta JAKARTA

T

he tallest hotel in Jakarta will be a fantastic place to visit this holiday with its plethora of joyful programmes and offerings. The hotel’s Sky Lobby will be transformed into a hobbit house to make the kids feel like they’re in the enchanted hobbit land. Entertaining performances from Angel Kids Choir and a Christmas pianist

Seasonal Tastes

will take place in the evenings on 24th and 25th December. Activities like decorating Christmas cookies, Christmas face painting and the special Magic Sunday with Santa also await.

The hotel’s Seasonal Tastes restaurant and its extensive buffet spread welcome diners for lunch and dinner on Christmas Eve and

Christmas Day, plus dinner on New Year’s Eve and brunch on New Year’s Day. The happening Nikkei restaurant, meanwhile, has prepared a five-course Christmas dinner and the Flying Future New Year’s party that includes dinner, welcome drinks and access to the Rooftop Bar & Lounge.

To utterly bask in the sweetness of Christmas, though, be sure not to miss The Westin Jakarta’s Christmas afternoon tea in the lobby lounge from 2pm to 5pm.

The session isn’t just sweet, it’s also savoury with delectable bites like smoked turkey ham mini croissants with caramelised onion and semi-dried cherry tomato, pulled beef brioche buns with Dijon mustard, coleslaw and yellow cheddar, beef bacon vol-au-vent with egg and chive and cured salmon with horseradish cream cheese, squid ink tobiko and lemon zest on multigrain bread.

On the sweet front, you can enjoy strawberry parfait, raspberry macarons, mini Bûche de Noël, brownie Santa head, mini stollen, matcha bars, walnut cranberry scones and more – definitely a set of perfect companions for your tea or coffee. (westinjakarta.com)

Christmas afternoon tea

79

Sofitel Bali Nusa Dua Beach Resort BALI

T

he Sofitel Bali Nusa Dua Beach Resort, a name synonymous with timeless charm and stylish luxury, offers diners of all ages a subtle interplay between seasonal fun, French sophistication and traditional Balinese hospitality throughout the luxury beachside resort this festive season.

The seasonally inspired dining begins on 18th December at Kwee Zeen restaurant with its delicious Christmas-themed à la carte lunches and buffet dinners, while at Cucina a host of seasonal à la carte dishes designed to tempt and impress awaits.

As Executive Chef Daine Gilbert suggests: “This year we’ve gone the extra mile with an array of high-quality seasonal dishes aimed at combining the festive spirit with the Sofitel Bali’s philosophy; stylish yet relaxed, I’m sure guests will really enjoy what we have to offer this Christmas and New Year.”

No matter what the celebration, the Sofitel Bali has an extra sparkle on festive days Festive BBQ

80

and, for Christmas, embracing the joy of the season, the staff, like the resort, will be at their most colourful, entertaining and flamboyant. With quirky decorations and seasonal displays throughout, carols and entertainment, an enchanting seasonal atmosphere is assured.

Set by the resort’s main pool, Cucina is famous for its Riviera Brunch and on Christmas Eve a fabulous array of contemporary and traditional Christmas specialities will be added to the already impressive buffet and à la minute choices.

With alcohol packages available and live music, it has all the ingredients for a memorable family occasion.

are presented with the choice of either a delectable five-course degustation menu at Cucina or an evening of festive music accompanying the Christmas-themed buffet dinner at Kwee Zeen. Whatever you choose, it’s sure to be a night to remember.

Bali begin at Toya Beach Bar & Grill, which is hosting a seaside party featuring a succulent barbecue dinner. Kwee Zeen has a vibrant celebratory à la carte lunch and set dinner on offer, while at Cucina some extra fun is added to its celebrated brunch.

On Christmas Day, both Kwee Zeen and Cucina will feature live acoustic bands and a children’s choir performing some of your favourite Christmas carols and songs.

There’s a magician too, sharing some festive magic and amusing tricks with kids of all ages. Santa will naturally pay a visit and may well have some surprises with him!

For a more Balinese feel to the evening as you await that all important countdown, in the ballrooms catch the rhythmic, mesmerising Kecak dance and join the lavish Moulin Rouge-themed feast accompanied by a live band and DJ playing upbeat tunes to keep your feet tapping all evening.

New Year’s Eve is always a very special day as people reflect on the year that has passed and look forward to what surprises the next As darkness falls on Christmas Eve the excitement is sure to rise, especially as guests might hold. The dining options at Sofitel

The ultimate culmination of all the celebrations is, of course, the dazzling firework display on Retreat Beach, a truly fitting end to one year and start to a new one. (sofitel.com)

Christmas feast 81

The Mulia, Mulia Resort & Villas, Nusa Dua – Bali BALI

T

hroughout the year, The Mulia, Mulia Resort & Villas, Nusa Dua – Bali is always a frontrunner when it comes to opulent accommodation and especially, dining destinations. Each month, the property launches special delectable highlights, and on special days like Valentine’s Day, Easter, Halloween and many more, you can be sure that Mulia Bali is ready with themed F&B offers

or treats suitable for each occasion. So come the festive season, it’s not a surprise that Mulia Bali puts on no less than a magnificent A-game to welcome Christmas and the New Year.

Each of the eclectic dining outlets at the property serves festive season special fare to cater to different palates. From the Mediterranean Soleil, the Cantonese and Szechuan paradise Table8 and Japanese

Edogin, to The Cafe that offers the A to Z of Asian cuisine. If you can’t decide whether to have Indonesian, Thai, Japanese, Indian, Korean or even Western food, The Cafe is the answer. For New Year’s Eve, Soleil is serving seven delicious courses, Table8 has a Chinese fare buffet and Edogin has its Teppanyaki buffet.

Amidst the unique menus offered by the aforementioned outlets, this festive season

Kougelhopf

82

Mulia Deli goes in the classic direction with two exquisite baked treats originating all the way in Europe. The first one is the kougelhopf, a specialty dish of Alsace in France, Austria, the Czech Republic and southern Germany. Made of soft yeast dough and baked in a special circular pottery pan with a central tube, kougelhopf is similar to brioche to an extent, with the addition of marinated dry raisins, whole almond or chocolate drops. The cake is known as a special dish prepared for special occasions like weddings, births and of course, Christmas.

Mulia Deli also commemorates the Epiphany, a feast that marks the three Magi’s visit to Jesus that’s usually celebrated on 6th January, by serving La Galette des Rois. The puff pastry originates with the Romans and has frangipane filling – pastry cream combined with almond cream, chocolate and berries.

The kougelhopf is available at Mulia Deli throughout December, while La Galette des Rois is up for grabs throughout January.

Festive delicacies

Of course, when in Mulia Deli, it’s difficult to just pick one and leave. So, this Christmas, we say, stay longer, bask in the other Christmas-themed cookies, cakes and sweet treats the deli has to offer and make the season a joyful one! (themulia.com)

La Galette des Rois

83

The St. Regis Bali Resort BALI

T

he classy and swanky hospitality brand, The St. Regis Bali Resort, has abundant festive season offers in store to make your holiday merry and memorable. The resort’s Gourmand Deli is packed with personalised hampers filled with homemade cookies, puddings, artisanal chocolate pralines, Christmas stollen, premium wines and more – perfect to share the joy with loved ones.

Kobujime tiger grouper sashimi

Meanwhile the afternoon tea at King Cole Bar is unlike any other with a continuous selection of hand-crafted nibbles like the succulent seafood vol-au-vent, freshly baked scones with clotted cream and more exquisite sweet and savoury bites that one can imagine. Boneka restaurant welcomes diners to a delightful Christmas brunch, Christmas dinner buffet, New Year’s Eve gala dinner buffet and even New Year’s Day

brunch – definitely a perfect option for the whole family.

When talking about The St. Regis Bali Resort, it’s impossible to exclude its iconic and coveted restaurant, Kayuputi. The refined and elegant restaurant is amped up for the holiday and ready to welcome discerning diners to the famed Astor Diamond Champagne Brunch on Christmas Eve, Christmas Day and New Year’s Day. Kayuputi also serves magnificent and opulent degustation dinners on Christmas Eve, Christmas Day and New Year’s Eve, when guests can savour six courses of Kayuputi’s delectable finest.

One of the luscious dishes to look forward to this holiday is the Kobujime tiger grouper sashimi served with pickled seasonal seaweed, cucumber pearls, wasabi-citrus coulis and rice puffs. As always, the culinary team at Kayuputi excels in combining dazzling presentation, exceptional techniques and most of all, appetising flavours – all of this you can find at Kayuputi’s Christmas Eve degustation dinner. (stregisbali.com)

Ritual midnight supper

84

W Bali – Seminyak BALI

Black Angus striploin

T

wo outstanding dining destinations at W Bali – Seminyak are ready to open their doors and welcome you to the most scrumptious festive season ever. First in line is Starfish Bloo, where Chef de Cuisine Ash Garvey has prepared an array of panAsian fare served with modern presentation and in an inspired way, be ready to savour this at brunch and dinner time on 24th December, and another brunch on Christmas Day. New Year’s Eve at Starfish Bloo will see four delicious courses, with the inclusion of cheese and dessert buffet access, while the Recovery Brunch is not one to be missed on 1st January.

On the other side, Director of Culinary Richard Bias has recreated a cosy, homey ambience at FIRE restaurant, with hearty food to go along with it. Christmas Eve and Christmas Day dinners at FIRE are simply ideal with traditional delicacies with a unique twist, starring seafood, prime meat and hot dishes from East and West. The Christmas Day brunch at FIRE is guaranteed to be a memorable one, with optional free-flow bubbles. FIRE also serves a mean buffet-style dinner during New Year’s Eve, so you won’t want to miss that while waiting for the big countdown.

Go all-out this holiday with FIRE’s signature 32-day dry-aged black Angus striploin, served with a festive spiced honey, wilted kale and roasted shallot red wine jus. The 200-day grain-fed black Angus is sourced from Stockyard, the wellknown meat company, before being dryaged for 32 days in W Bali – Seminyak’s own kitchen. The honey comes from Bali’s own Kintamani, infused with cinnamon, star anise and ginger, a perfect touch of spice to warm the Christmas evenings. (wbaliseminyak.com)

85

The Legian, Bali BALI

T

he Legian, Bali always manages to give a touch of elegance to everything it does, and that includes the unrivalled bespoke experience the resort offers this festive season. The resort has a unique island-style Christmas tree made of bronzed coconuts instead of a regular Christmas tree – proving that The Legian, Bali is expert at combining tropical ambience with sheer sophistication. On the dining front, The Legian, Bali has The Restaurant, one of the most respected dining destinations in Bali, with fine dining-quality cuisine and warm tropical hospitality – helmed by the brilliant Executive Chef Luke MacLeod.

This holiday, Luke and his inspiring kitchen team have prepared an exclusive five-course Festive BBQ

86

Squid risotto with seared lobster and urchin foam

dinner for Christmas Eve, accompanied by live performances of all-time Christmas favourites from the resort’s pianist, before serving delectable Balinese fare for the Indonesian Soirée-themed Christmas Day dinner the next day.

For New Year’s Eve, you can choose from the casually festive barbeque dining, with succulent meats and fresh seafood, or the snazzy gala dinner with six courses of glorious dinner before the big countdown.

The dinner will start with a merry hour

of tipples and canapés, and finish with a live band, DJ performance, exquisite Champagne and thrilling fireworks.

Of course with Luke at the helm, diners can expect nothing less than extraordinary as the talented chef is known for dishing out innovative dishes that are elegant, creative and more importantly, divine in taste. One of the special dishes that has been created especially for the season is the sea urchin and saffron bisque. A premium work of culinary art, the bisque sees the creamy texture of vegetables dissolved in olive oil, butter, white wine, Pernod and fish stock.

Add to the mix the distinctive flavour of saffron and the richness of the ocean with sea urchin, and you’ll get one dish you’ll remember for a long time.

Quality seafood seems to be the theme at The Restaurant this season, apparent from another outstanding culinary creation: the squid risotto with seared lobster and urchin foam. Both dishes are available throughout the holiday season, so you most definitely won’t want to miss them. To complete your chic festive season at The Legian, Bali, stay at one of the luxurious suites or tranquil villas at The Club. Check out the hotel’s website for more information and attractive offers. (lhm-hotels.com)

87

The ANVAYA Beach Resort Bali BALI

H

ave a jolly good time with the help of The ANVAYA Beach Resort Bali and its gleeful offers this holiday season.

The festivities start with the kids-friendly activities in The ANVAYA Kids Club and include Christmas tree decorating, Christmas card making, Christmas movies and a treasure hunt to get gifts from Santa Claus.

The adults, on the other hand, can bask in the delicious array offered by the hotel’s impressive culinary team. Sands restaurant opens its doors for a beachfront Christmas Eve dinner, Christmas family dinner and New Year’s Eve dinner. While for the New Year’s dinner Sands will serve the fare buffet style, for the Christmas Eve and Christmas Day dinners, the chef has prepared a special five-course set menu to be relished in this joyful season.

The feast opens with succulent seared scallop, served with blood orange sponge, edamame salsa and coconut lime espuma – a very refreshing and appropriate dish to be savoured while being mesmerised by the ocean view. The chestnut cappuccino soup comprises Christmas heartiness with bacon bites and mushroom dust. Before getting down to the main business, cleanse the palate with a kicking yuzu wasabi sorbet. Diners can choose one of the two main dishes of

wakame crusted salmon with carrot pumpkin purée, mushroom shimeji, charcoal arancini and ponzu aioli, or oven-baked tenderloin with potato fondant, asparagus and morel mushroom gravy. As a lovely ending, chocolate brownie with white chocolate and dark chocolate ice creams, topped with fresh berries and hot chocolate brandy is waiting.

If you’re looking for something with a traditional Balinese twist, don’t forget to

Wakame crusted salmon

88

check out the hotel’s Kunyit restaurant on New Year’s Eve, where you can enjoy an à la carte menu and a spectacular Legong dance performance. Don't miss the Magical Night Under The Stars countdown party at the main pool and beach with exciting performances. Head back to Sands restaurant for a rejuvenating Resolution Brunch on the first day of the New Year. (theanvayabali.com)

Little Santa

Maya Ubud Resort and Spa BALI

C

elebrate in style surrounded

by Bali’s lush natural beauty at Maya Ubud Resort and Spa where a Christmas Eve festive buffet dinner will be held at the Fullmoon Open Stage. Under a moonlit sky, revel in East meets West favourites that include glazed ham, roast turkey with all the essential trimmings, Christmas pudding and the sensational white chocolate Christmas yule log with its rich white chocolate mousse, raspberry jelly and succulent amarena cherries. A spectacular fire dance will add to the excitement.

New Year Gala Dinner that opens with traditional Balinese dance, cocktails and canapés and is followed by an extensive international buffet showcasing flavours spanning from Morocco all the way to Japan. Entertainment will be provided by a traditional fire dance and DJ so you can dance your way into 2018.

In addition to the festive meals, between 19th December and Christmas, special food, drink and spa offers are available to make the festive season even more enjoyable in the mystical Ubud river valley that is home to Maya Ubud. (mayaresorts.com)

On Christmas Day, Maya Ubud’s talented chefs are presenting a three-course family style Christmas lunch at Maya Sari restaurant, starting with seared scallops, moving on to turkey and ending with a dessert trilogy to sate all palates; while for something more Balinese, dinner at Maya Sari Mas with its Legong dance and Sari Spice Table buffet is ideal. Asiatique and River Cafe will also be open as usual.

Maya Sari is also the setting for an extravagant Royal Masquerade and Ethnic

Christmas yule log

89

El Kabron Spanish Restaurant & Cliff Club BALI

F

or something a little different for your festive celebrations, why not head up to El Kabron, perched high on a cliff overlooking the Indian Ocean? Offering an idyllic all-day and into-the-evening experience, guests can lounge round the pool, sip Champagne or cocktails, or sate their hunger in the chic yet casual dining room that serves up fine, high-quality food with a hint of Spain, all set against an ocean backdrop.

As Chef Marc Torices points out, “The Spaniards are renowned for long feasts when celebrating with friends and family, so El Kabron has prepared some special menus for 24th and 25th December that remind us of these family reunions.”

The culinary delights include traditional flavours, with a nod to the fusion concept, so dinner opens with goat’s cheese and beetroot ravioli with a sharing basket of bread

accompanied by seasonal black truffle butter and is followed by either yellow fin tataki-style tuna that melts in the mouth or, for the more traditional, onion soup with slow-cooked duck egg and home-smoked cheese sticks.

The main course is a traditional roast chicken with a quirky twist that sees it casseroled using sweet wine, pine nuts, prunes and raisins for a festive sweet and juicy succulence. Meanwhile, El Kabron’s

Mar y Muntanya

90

Wagyu steak

signature Mar y Muntanya, a vibrant mix of farm and sea with prawns, octopus and winter vegetables such artichokes and mushrooms, is also on the menu.

The extensive selection of sweet wines, Champagne and cocktails that are always available at El Kabron are the perfect pairing with the gorgeous sweets and pastries that end the festive dinner.

Offering a stylish New Year’s Eve celebration, El Kabron presents a gala

dinner with a selection of its signature special appetizers, a supremely fresh tiradito barramundi with organic farm tomatoes, followed by an exquisite foie gras with Iberico ham, dashi soup and smoked potato foam.

The menu then switches to luscious grilled 9+ marbled wagyu beef, followed by a palate cleanser of sorbet and one of the cliff club’s famed apple blossom gin and tonics, before a sweet platter brimming with chocolates, pastries and petits fours.

The feast continues to impress with the traditional Catalan prawn rice casserole for which El Kabron is so renowned. The rich seafood broth oozes around the soft rice with its superbly fresh prawn carpaccio placed delicately on top.

Add stunning sunsets, far-reaching views across the Indian Ocean and some great entertainment and your festive meals become elegant, stylish soirĂŠes that are just perfect for the tropics. (elkabron.com)

91

Discovery Kartika Plaza Hotel BALI

C

elebrate Christmas and New Year with nothing less than a lavish buffet comprising international flavours and exciting live entertainment at Discovery Kartika Plaza Hotel. For Christmas, the hotel invites you to its Christmas Eve buffet dinner at The Pond Restaurant. Reminisce about classic Christmases with a special serving of roasted turkey. Oven-roasted with delicious stuffing and served with traditional cranberry jelly and giblet gravy, the exceptional roasted turkey is incorporated with ginger honey to give an

92

Roast turkey

enticing twist to the flavour. Honey Parma ham is also served to sate the appetite.

Also not to be missed is the swordfish wellington served with lemon hollandaise sauce, a lush dish that’s just perfect to be shared with loved ones at the most joyful time of the year. Of course, no Christmas would be complete without festive desserts.

You can choose from the selection of Christmas desserts, including Christmas pudding, Christmas cookies, panettone and more sweet treats.

Come New Year’s Eve, The Pond Restaurant is back with a special gala dinner, serving delectable dishes created from the best seasonal ingredients. For the cherry on top, each couple will receive a bottle of house wine, a fine companion to wait for the big countdown. Don’t miss Discovery Kartika Plaza Hotel’s New Year’s party, A Night Under The Stars, with live band, exciting cabaret dance performance and a spectacular firework show. (discoverykartikaplaza.com)

Four Points by Sheraton Bali, Seminyak BALI

S

pending the holiday season in the popular and alwayshappening Seminyak guarantees you an unforgettably fun year-end escapade, and we have just the right destination in the heart of the neighbourhood, but still in the more secluded and intimate area. Four Points by Sheraton Bali, Seminyak has a loyal band of followers thanks to its casually stylish ambience and quality cuisine.

This festive season, Four Points by Sheraton Bali, Seminyak is offering a special Christmas Eve dinner, serving three signature courses of the hotel’s traditional Christmas dishes. The dinner will be held at Devali Restaurant from 7pm till 10pm, and accompanied by a wonderful live music performance.

On Christmas Day, it’s the hotel’s Above Rooftop Lounge & Bar’s turn to welcome diners to a traditional Asian Christmas feast with Chef Koko’s signature Evolution Dinner.

Amidst all the fun and festivity, Four Points

by Sheraton Bali, Seminyak still holds a spot for a classic Christmas by serving the ultimate traditional Christmas dessert, the Yule log. Also known as bûche de Noël in France, the Yule log is a heavenly sponge cake roll lined with chocolate buttercream, and adorned with mushroom-shaped meringue, marzipan holly sprigs, spun sugar cobwebs and more adorable sweet treats. In addition, you can pair up this Christmas delight with the house’s special boozy eggnog cocktail, made using the sous-vide technique to achieve a creamy texture and rich flavour.

Don’t forget to join the hotel’s New Year’s Eve dinner and New Year’s Eve party. Don’t worry about partying too much, because Devali Restaurant and the Pool Garden welcome guests for an early brunch aptly named the Hangover Remedy. (fourpointsbaliseminyak.com) Yule log

93

Resorts World Sentosa SINGAPORE

W

ith the most Michelin stars in a single destination and a diverse collection of awardwinning celebrity chef restaurants, Resorts World Sentosa (RWS) is a must-visit destination throughout the festive period offering an unrivalled collection of seasonal menus and lavish events on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. At the sophisticated Joël Robuchon Restaurant, Singapore’s only restaurant with

94

Sessions - Asian Fruit Cake

three Michelin stars, enjoy a truly decadent experience with dishes like Le Caviar Imperial; Imperial caviar and king crab with crustacean jelly and light cauliflower cream, or the succulent pan-seared scallop served with pumpkin cream and crispy chestnuts, beef chateaubriand and foie gras with soufflé potatoes and port reduction.

Next door, the two Michelin-starred L’Atelier de Joël Robuchon presents an eight-course dinner where signatures like chestnut veloute with smoked bacon jelly and black truffle await the discerning diner,

along with dishes like the spectacular roasted pigeon and foie gras steamed in savoy cabbage.

The theme at the one Michelin-starred Osia Steak and Seafood Grill is sharing and for your seasonal delectation Celebrity Chef Scott Webster and Chef de Cuisine Douglas Tay have created some dreamlike platters.

Check out the seafood platter crammed with Maine lobster, Fremantle octopus, Hokkaido scallops, Skull Island tiger king prawn and New Zealand neck clams and, for the carnivore, the grill platter featuring

a host of premium cuts of meat like Tajima Wagyu beef tenderloin and Murray Bridge pasture-fed lamb.

Meanwhile at CURATE the sharing continues with a customisable dinner menu inspired by the landscape of St. Moritz.

Delight in dishes like Chef de Cuisine Benjamin Halat’s innovative pig’s trotter with braised cabbage and beer glace, Vacherin Mont d’Or with bratkartoffein and the classic Christmas dessert, kaiserschmarn with rumtopf.

L'Atelier de Joël Robuchon - Le Homard

If it’s an Italian experience you want, then look no further than Fratelli where Celebrity Chefs Enrico and Roberto Cerea of Da Vittorio, a second generation family-run Three Michelin-starred restaurant in Italy, will present Da Vittorio’s magnificent Christmas menu.

For something different check out the elegant Ocean Restaurant by Cat Cora where the view into the S.E.A. Aquarium’s Open Ocean Habitat is as compelling as the Asian-inspired seafood served up. With dishes like Atlantic black cod served with pearl miso barley and seasonal vegetables and herb butter cooked Hokkaido scallop on the menu, it’s the perfect combination of style and substance.

Joël Robuchon Patisserie - La Bûche de Noël

With all this and more besides, RWS has truly got your festive dining needs covered and, even if you can’t make it in person, there’s a luxurious selection of festive takeaway delicacies like the festive Asian fruit cake from Sessions created by RWS Executive Pastry Chef Kenny Kong who explains, “I wanted to provide an element of delight and surprise this festive season, like with my Festive Asian Fruit Cake. It’s a tropical take on the traditional Christmas fruit cake with dried fruits like mango, pineapple, coconut and mandarin orange, chestnut, candied ginger and gula melaka.”

For exceptional quality with a touch of the unexpected try the Bûche de Noël, a traditional Christmas log stuffed with almonds, acai jelly and Piedmont hazelnut praline crafted by Pastry Chef Antonio Benites at the outstanding Joël Robuchon Patisserie.

Early booking is essential at all the RWS Michelin-starred and celebrity chef restaurants, for more details visit the RWS website. (rwsentosa.com)

Osia Steak and Seafood Grill - Seafood Platter

95

The St. Regis Singapore SINGAPORE

W

ith magnificent seasonal menus and a host of festive dining events, The St. Regis Singapore invites guests to indulge in an array of exceptional and exquisite culinary experiences to celebrate Christmas and the New Year.

The festivities start at Brasserie Les Saveurs where from the 1st December until the 24th a banquet of salads and delicate appetisers, soups, classic desserts and gourmet cheeses awaits along with a selection of delectable à la minute main courses such as wagyu beef bourguignon. With exceptional seasonally inspired buffet style dinners and brunches on Christmas Eve, Christmas Day and New Year’s Eve, the restaurant offers diners a lavish dining experience.

The beloved Champagne brunch is naturally a major part of the gastronomic decadence.

Enjoy an hour of aperitifs in the Astor Bar from 11am until noon before exploring the myriad of seasonal treats and international favourites interspersed with choice à la minute dishes like the succulent oven-

roasted deer medallions with glazed celeriac, Meanwhile on Christmas Eve, Christmas shallot and dried fruit compote served with Day, New Year’s Eve and New Year’s Day and corn galette and hunters’ sauce. inspired by traditional Italian family gatherings, LaBrezza Chef de Cuisine Armando Aristarco presents Domenica Italiana, an Italian feast full For those who adore the best in Cantonese dining Yan Ting offers lavish Christmas and of seafood and striking antipasti dishes such as New Year’s Eve menus featuring delights like the stewed cod with escarole and homemade the extraordinary steamed marble goby Soon picked vegetables.

Hock served with preserved vegetables. (stregissingapore.com)

Stewed cod with escarole and homemade picked vegetables

Steamed marble goby ‘Soon Hock’ with preserve vegetables in lotus leaf

96

The Fullerton Hotel SINGAPORE

W

ith a collection of seasonal gastronomic treats and festive menus throughout December and on New Year’s Day, a fantastic location overlooking Marina Bay, The Fullerton Hotel Singapore is ideally placed for guests to enjoy some spectacular celebrations this Christmas and New Year.

For starters, why not relax with a seasonally inspired Festive Afternoon Tea? Presented in the sophisticated ambience of The Courtyard in The Fullerton Hotel, the hotel’s delicious soirée includes an array of festive cakes including the fabulous Yule Log and light bites. On New Year’s Eve The Courtyard will also host its very own Countdown Party.

Nasi lemak turkey

For lunch, brunch or a romantic dinner on a sultry Singaporean evening, The Lighthouse Restaurant & Rooftop Bar has a reputation for excellence. Over Christmas and New Year the restaurant is offering a selection of festive set lunches and dinners including a magnificent New Year’s Eve six-course degustation dinner, which also includes access to The Lighthouse Rooftop Bar, one of the best seats in Singapore to see the famous midnight Marina Bay firework display.

Of course, if relaxed family dining is what you seek then there’s always the grand Christmas buffets at Town restaurant with its medley of traditional and Christmas favourites and a host of heritage and

Festive takeaway

international treats. With festive buffets throughout the month, the highlights include brunch and dinner buffets with freeflow Champagne, wine and cocktails on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day. If you can’t make Christmas Day then why not take advantage of the Fullerton Hotel’s Festive Treats? Guaranteed to make any Christmas dinner at home just perfect, the locally inspired nasi lemak Christmas turkey is a real centrepiece, whilst other highlights include roast turducken, honey-glazed semi-boned Champagne ham, truffle mac and cheese, and the newly introduced Mont Blanc chestnut Yule log. (fullertonhotels.com) Yule logs

97

Amber at The Landmark Mandarin Oriental Hotel, Hong Kong HONG KONG

F

ound on the seventh floor of The Landmark Mandarin Oriental Hotel, Hong Kong, Amber is an elegant and critically acclaimed two Michelin-starred restaurant widely regarded as one of the best restaurants in the world.

The restaurant is helmed by Chef Richard Ekkebus who creates inspired, innovative and often unconventional French dishes using the very highest quality seasonal ingredients sourced from all around the world.

The restaurant has a 3,000-bottle vintage wine collection that includes many rare vintages like the Chateau Haut-Brion

Kristal Schrenki caviar

1945 and Château Lafite Rothschild 1959.

There’s also an impressive selection of fine Champagnes, the perfect way to celebrate the festive season.

For Christmas and New Year, The Landmark is embracing the spirit of winter with special events at all its venues.

Amber will host three exclusive lunches and three sumptuous dinners beginning on Christmas Eve with an eightcourse dinner. The revelry continues on Christmas Day with a five-course lunch paired with either fine wine or mocktails followed that evening by an eight-course wine-paired dinner.

On Boxing Day and New Year’s Day the feature is a lavish six-course wine-paired lunch, whilst for New Year’s Eve Amber offers a sumptuous exclusive eight-course wine-paired dinner.

The festive menus feature indulgent and beautifully presented dishes like chef ’s Kristal Schrenki Caviar in a feuille de brick tart and his take on the legendary poularde de Bresse, the ultimate chicken noted for its exceptional flavour, enhanced by the black winter truffles minced silver beet, jus and a light Albufera emulsion created from a decadent marriage of poularde stock and foie gras. (mandarinoriental.com) Bresse Poulard

98

Belon at Banyan Tree Macau MACAU

W

hy not indulge yourself this Christmas and celebrate with family and friends at the fabulous seafood and grill restaurant, Belon at Banyan Tree Macau? Just a short ferry ride from Hong Kong, Executive Chef Mirko Cappa’s regular à la carte menu is supplemented by a sumptuous festive Christmas four-course dinner, carefully prepared and beautifully presented in this elegant venue.

Complemented by Belon’s prized wine cellar, the dinner opens with succulent

Hokkaido scallops seared to perfection and served with cauliflower and a salty caper and sea urchin foam. Chef follows this up with one of his personal favourites, wild porcini mushroom soup. The rich autumnal flavours are given added intensity and texture by the delicate sliced black truffles, fresh sprigs of parsley and a mushroom cappuccino.

For the main guests can choose dishes like the tender sous vide veal filet mignon, served with smoked eggplant caviar and a side of basil-butter vegetables before wrapping up with chocolate mousse served

with warm gingerbread, chestnut gelato and raspberries macerated in Kirsch brandy.

If the festive dinner or dishes like dry-aged grass-fed rib eye, vibrant seafood platters or Belon’s signature smoked scallop from the à la carte menu don’t tempt, then it’s worth noting Belon will also offer both Christmas and New Year Eve’s brunch festive buffets featuring the freshest sashimi, lobster, trout and traditional roast turkey, along with a delicious range of festive cakes and desserts. A spread that’s sure to impress. Booking is essential. (banyantree.com)

Belon Christmas buffet

99

The Ritz-Carlton Shanghai, Pudong SHANGHAI

T

he Ritz-Carlton Shanghai, Pudong is a stunning hotel and over the Christmas and New Year holidays it is offering an array of seasonal dining festivities designed to complement its tasteful and elegant sophistication.

Found on the top eighteen floors of a near monolithic skyscraper in the heart the Lujiazui financial and trade zone, The Ritz-Carlton Shanghai, Pudong is a modern and glamorous escape with a design and décor that tips its hat to the timeless style of the 1930s.

With a silver and red dress theme, the hotel’s extensive festive program begins on 1st December at 6pm with its Tree-Lighting Ceremony. But for those who book a table or private room at any one of the hotel’s restaurants over the holiday period that really is just one end of this fabulously extravagant Christmas cracker.

Located on the 53rd floor, Jin Xuan Chinese restaurant is the hotel’s Michelin-starred

100

Christmas log cake

Cantonese fine-dining restaurant and it will showcase the very best Chinese cuisine throughout the month. Complemented by an outstanding wine list, guests can enjoy refined Cantonese cuisine and regional favourites in absolute luxury.

For dinner on Christmas Eve and New Year’s Eve, Chef Daniel Wong also invites guests to sample his specially created eightcourse menu. Expect an exquisite array of inspiring specialties along the lines of his highly acclaimed signature dishes like his succulent pieces of wok-fried Australian full blood Mayura M9 wagyu beef in black

Wok-fried Australian full blood mayura M9 wagyu beef, black pepper

pepper sauce, or his crispy lobster on a bed of cereal, curry leaf and chili, or his famous double-boiled fish maw soup with crab claw and sea whelk, presented beautifully in a trimmed coconut.

With a mix of grand buffets and themed Italian menus, check out Scena and Chef Matteo Arvonio’s Christmas Eve and New Year’s Eve dinners. Or his Super Christmas Brunch crammed with classic Italian seasonal fare including pastas, delicious festive roasts and seasonal desserts; for families or large groups, it’s the perfect way to spend Christmas.

The views throughout the hotel are jawdropping and particularly so from Flair Rooftop Restaurant & Bar, China’s highest al fresco experience. Overlooking the iconic Oriental Pearl Tower, the meandering Huangpu River and the sprawling Shanghai metropolis below, it is the place to see and be seen this New Year’s Eve. With free-flow Champagne and a host of specially created seafood pass-around plates, see out the old year in style with the Atlantis Mystique New Year’s Eve Party.

Famed for its sincere hospitality and superb service, The Ritz-Carlton Shanghai, Pudong extends a warm welcome to its guests. In the words of General Manager Andrew Houghton, “For each and every one of us, the holidays evoke different memories and traditions. At The RitzCarlton Shanghai, Pudong, we would like to invite all guests to share just what Christmas means to them and to celebrate together.” A warm welcome indeed.

Aura is renowned for its afternoon teas and the pastries of Executive Pastry Chef JeanLuc Vasseur, like his sublime Christmas log. Throughout December, Aura will host sensational themed and seasonal afternoon teas, including its own Champagne New Year’s Eve Party. (ritzcarlton.com)

Crispy cereal lobster, curry leave, chili padi

101

THE ART OF PAIRING BY EQUIL

Health-Conscious and Delicious

Growing concern among diners for healthy food and drink options has led Meliá Bali to revamp its offerings, adding more high-quality local produce, including Equil Natural Mineral Waters, to the menu.

–

By Amanda O’Connor

102

W

hile many hotel guests love to take full advantage of the dazzling array of food and drinks available during their hotel stay, in tune with global trends, Meliá Bali is now offering a range of healthy options from its breakfasts to its cocktails and even its festive dinner.

In El Patio there are strategically placed health tips amid the breakfast buffet, which includes eggs, fresh fruit and salads, alongside the more indulgent pastries and fried rice. However, if you really want to start the day in an especially healthy way, choose a healthy breakfast set.

While this carefully curated nutritious food selection pairs naturally with the morning yoga classes, it can be ordered on its own. Take a seat on the Sateria deck and gaze out over the white sandy beach and Indian Ocean to add a good dose of relaxation to your meal, which comprises items such as scrambled egg whites with feta cheese and smoked salmon, steamed quinoa and vegetables with avocado and olives, plus seasonal tropical fruits, yoghurt and fresh vegetable juice served alongside Equil Natural Mineral Water, which is so pure it requires no treatment or processing prior to bottling.

Meliá Bali is also keen on sustainability, reducing plastic and fostering increased

Tropical Tea Punch

Healthy breakfast

use of high-quality local ingredients, such as locally sourced honey and seasonal local fruit and vegetables, among other things.

For this reason, both Equil Natural and Sparkling Mineral Waters can be found throughout the hotel’s outlets. Sourced and bottled in recyclable glass bottles at Villa D'Equilibrium, Cimelati, Sukabumi direct from a natural spring, they are a perfect fit with Meliá Bali’s philosophy, while the fresh natural taste means they go well in some of the cocktails, such as the fruity Tropical Tea Punch with its Black Tea liqueur, orange, pineapple and

lemon juice, mint syrup and Equil Natural Sparkling Mineral Water.

With the upcoming festive season just around the corner, Meliá Bali is preparing a succulent turkey feast with all the trimmings and a fine selection of wines and non-alcoholic beverages to complete the celebrations, naturally with Equil Natural Mineral Waters available so that diners can keep refreshed and hydrated in Bali’s sultry climate. (melia.com) (equil-mineralwater.com)

Festive turkey

103

GOURMET | Jakarta

A Night Out with BAE

Bebek matah

Offering scrumptious bites and a dazzling selection of wine and spirits sourced from all over the world, BAE by Socieaty is one of the hippest new places in Jakarta’s bustling food scene. –

By Steven Jauw Waludin

104

Chocolate salted egg lava cake

O

ccupying an enviable space in one of Jakarta’s most popular malls, BAE by Socieaty is the latest offering by the enterprising Les Amis Group. Since opening its doors in September, BAE by Socieaty has established its position as one of the hottest drinking joints in town.

BAE by Socieaty oozes a sleek urban vibe with its uber cool vintage interiors. Retro black-and-white framed photos of tattooed models cling onto the restaurant walls. An eclectic scattering of whimsical design pieces adorn the interiors – handmade beeswax candles huddle together on the bar counters

Doperlamb ribs

next to a stuffed parrot, a colourful mural of BAE’s executive chef adds a splash of colour, a string of naked bulbs cast faint white illumination overhead. BAE’s main dining area features singular brushed marble circular tables perfect for an intimate evening rendezvous as well as long communal tables accommodating bigger groups.

Floor-to-ceiling wine cabinets partition the restaurant’s dining areas for casual diners as well as more intimate gatherings. Wine lovers will be pleased at the extensive wine selection on offer, featuring both classical Old World wines from regions such as France and Italy as well as New World wines from countries such as Australia and Chile.

The restaurant’s food programme emphasises a communal eating experience with delightful dishes to share such as salads, pizzas and pastas. For small plates, the Doperlamb ribs come highly recommended – a tantalising dish of lamb ribs marinated lovingly and grilled to perfection with sweet and zesty honey mustard sauce.

Lovers of French food are urged to try the foie gras dates. Perfectly seared foie gras is accompanied with heady caramelised onions and roasted dates. Another dish that first-time visitors should try is the wagyu bone marrow. Roasted wagyu bone marrow is served with a lightly grilled buttered baguette, which accentuates the umami bone marrow. Going into the mains, BAE by Socieaty’s take on carbonara is the truffled carbonara. Perfectly cooked spaghetti noodles sit abed a creamy and tangy creambased carbonara sauce, finished off with crisp pieces of beef bacon, translucent slices of fresh grated cheese, a poached egg and generous helping of truffle oil. For guests looking for a more health-conscious choice, try the bebek matah – a colourful bowl featuring slices of roasted duck breast, cubes of tomatoes and cucumbers, sambal matah and garlic fried rice. Whether you’re looking for a romantic rendezvous spot to wine and dine your date or a hip new joint to catch up with your mates, BAE by Socieaty is a worthy consideration.

105

GOURMET | Jakarta

Franco-Japanese Treatery

Amidst the crowd of new and exciting culinary destinations opening in Jakarta, Momozen stands out for its unique offering of Japanese dishes executed with French flair and finesse as well as its exquisite ambience.

L

ocated on the 46th floor of The Plaza, Momozen occupies a snug and luxurious space overlooking the vibrant skyline of Jakarta’s business district. Joining Jakarta’s ever growing number of sky-high venues, Momozen is a dining venue first and foremost, aiming to delight Jakarta’s gourmands with its tantalising JapaneseFrench culinary creations. Showcasing a

–

By Steven Jauw Waludin

menu with ingredients as diverse as tomato consommé jelly to squid jerky, Momozen is a marriage of the obsession of Japanese cuisine in its quest for perfection and French cuisine in its exquisite cooking techniques. Masterminded by consulting Celebrity Chef Sho Naganuma, Momozen’s menu reflects the chef ’s philosophy of adapting to local tastes and utilising fresh local ingredients.

Momozen’s layout is decidedly contemporary, with clean lines, intricate geometrical patterned elements and spacious lofted ceilings. Dapper upholstered dustgrey and Valencia chairs sidle up to islands of sleek black granite dining tables. The interior features a light cream and black palette, with whirls of colourful art pieces strategically displayed around the space.

Tall vertical windows provide ample natural

Truffle donabe gohan

106

Truffle somen with caviar

daylight for lunchtime diners. Come night time, artsy modernistic chandeliers provide warm illumination above each table. As is typical of fine-dining establishments, Momozen opens for lunch from 12pm to 3pm with a break in between in preparation for its dinner service at 6pm to 10.30pm.

serving them with corn soup, nori powder and freshly shaved carrot. The sweet creamy taste of the corn soup pairs brilliantly with the smoky, charred flavours of the corn and cauliflower. Diners would be remiss not to try Momozen’s black truffle somen with caviar. Cold Japanese somen is tossed and combined with bewitching truffle kombu For appetisers, the to-morokoshi soup comes and finished off with a generous helping of caviar. The umami goodness of the truffle highly recommended. The dish highlights kombu-infused somen pairs beautifully with the natural flavours of corn and cauliflower the creamy saltiness of the caviar. Another by roasting them to perfection before

dish that is a hit amongst Momozen’s diners is the truffle donabe gohan – short-grained rice is steamed in a Japanese clay pot and finished off with liberal amounts of truffle oil and freshly shaved truffle. Momozen’s signature dish is the Baby Chic Truffle Rice.

A whole baby chicken is stuffed with trufflebutter rice, before being slowly grilled to crisp, succulent perfection over a bed of charcoal. To serve, the grilled chicken is carved into pieces before being topped with shaved truffles.

Baby chic truffle rice

107

GOURMET | Bali

An Epicurean Delight

A meeting of minds and skills took place at The Legian Bali when Chef Luke MacLeod and Chef Darren Teoh dazzled a select group of guests for a four-hands dinner.

–

By Amanda O’Connor

G

ourmands in Bali are probably already familiar with the stunning food that Executive Chef Luke MacLeod presents at The Restaurant in The Legian Bali so the lure of one of the resort’s signature FourHands Dinners is always strong. The most recent of these featured Head Chef Darren Teoh from Malaysia’s Dewakan restaurant.

Taken from the Malay words for food from God, Chef Darren honours the bounty and blessings of the seas, farms, mountains and jungles to create wholly new dishes that are a canvas of alluring flavours created from endemic ingredients and dishes found in his homeland and inspired by a shared gastronomic heritage.

A Frenchman in Bali

108

Darren Teoh

Paired with Chef Luke’s knowledge of Bali’s best-kept secrets and passion for local ingredients, an exciting journey of multisensory culinary enchantment took place, all paired with a fine range of Astrolabe wines.

After a fascinating selection of canapés served on a Balinese offering stand, Chef Luke presented his Breathtaking Hike, which comprised ingredients he found hiking between Danau Batur and the peak of Muntigunung. From cashews, rosella, chilli and moringa to lontar sugar, freshly harvested salt and crabs, he created an attractive meld of flavours that paired well with the crisp Astrolabe Marlborough Pinot Gris and its mineral zing.

Chef Darren then took the reins to present a succulent turbot imaginatively emulsified in Balinese chocolate and cooked in

Luke MacLeod

banana leaf served with ibu sambal and topped with fiddlehead ferns, apple sorrel, pomelo, mangosteen and other greens.

A great hit, the light, fresh and bright flavours paired perfectly with the Astrolabe Wairau Valley Riesling.

An entertaining dessert was the Kaya Rocks, or kaya ice cream shaped and coloured to closely resemble the plate of rocks they were served on, challenging guests to find the edible pieces after first spraying rum on their hands for the wonderful aroma to meld with the lusciously rich taste.

Chef Darren mentioned that he was delighted to work with Luke as their meeting of minds and shared affinity for local ingredients, building dishes from what they found around them, along with

a passion for cooking, had stimulated creativity in the kitchen.

Asked about his cooking style, Darren said: “To explain my cooking style means to explain life. For me, it’s not about being inspired by people; however, there are people who I respect that I have taken bits from, which then forms part of me, but a lot of it is just really my take on life. I think life should have integrity. I love every dish that I put out, I could talk to you about each and every one; they all have their own story, which to me makes a lot of sense.

However, for me, the most enjoyable part of the evening is the interaction, both in the kitchen and in the restaurant, where I can sit over a glass of wine and talk to people who have loved the meal.” (lhm-hotels.com) (dewakan.my)

Tartar of ruby snapper, sambal hijau, cured egg yolks

109

Puding Jagung Pudding Ingredients: • 400g corn purée, cooked • 100g corn stock • 8 egg yolks • 4g sea salt Method: 1. Combine all ingredients cold, pass through a fine cloth sieve.

2. Pour into moulds/cups and steam covered at 85C for 20 minutes. Chill.

Corn Purée Method: 1. Juice corn niblets and reduce over a low heat until thickened.

Corn Sauce Ingredients: • 300g corn purée • 150g neutral tasting oil Method: 1. Cook the corn purée until reduced by half. Cool.

2. In a bowl, slowly emulsify the oil until the corn takes on the consistency of runny mayonnaise.

Garnish Ingredients: • Watercress shoots • Sliced water chestnut cut into very small rings • Thinly slice homemade duck ham or slivers of good aged ham To assemble 1. Pipe the corn sauce into the cups.

2. Stand the sliced water chestnuts in the sauce and decorate with three bits of watercress and four slivers of ham.

3. Serve at slightly cooler than room temperature.

110

GOURMET | Bali

CHEEKY MEDITERRANEAN

Monkey T

Chachara is a refreshing addition to Bali’s culinary and hangout scene, with its 1970s California Palm Springs design style and a wide array of delectable Mediterranean goodness.

–

By Runi Indrani

he great thing about Bali’s culinary scene is that you can never know what precious treasures you will uncover in the most secluded nooks and corners.

Most of the time, these treasures combine a perfect dose of unrivalled tropical ambience and, more importantly, great food. And that is the case with the exciting newcomer, Chachara.

On the trendy and evolving street of Batu Belig is an unassuming entrance of a bamboo path leading to a Mediterranean haven, home to great bites, potent tipples and simply good times. First-timers’ jaws will drop, as beyond the inconspicuous facade lies an extensive space promising a memorable evening ahead. Chachara has several stimulating elements scattered in the spacious area, including a stylish bar just near the open kitchen, a paella station and the neon-lit Cheeky Monkey mascot found here and there. Outside, Chachara

Assorted tapas

111

Avocado airbaguettes

snack sections. Antipasti like Carpaccio di Gamberi – the wild prawn carpaccio with capers and lemon dressing – is simply refreshing, meanwhile no one should miss the signature Salmon TNT, a bite-size of How about the flavours though? Chachara is balik salmon with honey and truffle that brought to the island of Bali by the El Willy actually explodes in your mouth – so don’t bite, take it all in, and remember, we speak group – the brainchild of talented chef Guillermo “Willy” and helmed by Executive from experience.

Chef Alberto “Pancio” Panciera who has Get down to business with the decadent a stellar kitchen repertoire in Europe, meat selection that includes barbequed Australia and Asia, so that’s a promising marinated pork ribs, grilled chicken start. Aside from bringing the romance with leeks, artichokes, lemon and thyme of the Mediterranean to Bali in a vibrant sauce, boneless short ribs in rosemary and setting, Chachara serves up the flavours of romesco sauce, Mediterranean marinated the region on dish after inspired dish. lamb skewers and the classic premium beef steak. Since this is a Mediterranean dining Start with the Butcher’s Shop selection of destination, you simply say yes to the fish cold cuts and artisan cheese to tease the palate, and then warm up with the tapas and and seafood dishes. offers a charming alfresco situation with a barbeque deck in one corner and the pièce de résistance, an orange vintage VW combi repurposed as a bar.

112

Mini steamed chorizo buns and quail egg

There’s still a lot of irresistible offerings in Chachara’s menu to try, and that’s why it would be a good idea to come with your favourite entourage to share as many dishes as you can. Besides that, Chachara is the kind of place that’s better enjoyed with your VIP loved ones. You can also leave it up to the chef to choose the day’s sexiest tapas at a fixed price.

If you’re looking for a good time, check out Chachara’s Aperitivo Wednesday from 7pm to 9pm, where you can get a special sangria and tapas offer. On Thursdays, diners can also enjoy live music and the barbeque station comes alive. On Sundays there’s the Saucy Sundays brunch, comprising five delicious courses and free flow of sangria. Happy hour or not, though, the vibe is always fun at Chachara, so you just have to find the neon monkey and see it for yourself.

Carpaccio di Gamberi

INGREDIENTS

Method

• • • • • • • • • • • •

1. Mix lemon juice and olive oil together in a bowl to make a lemon oil, set aside.

2. Heat the sunflower oil in a pan. Once hot, deep fry the capers for one minute or until crispy. Set aside to cool.

3. Take the prawns and slice lengthways into three pieces each and place them in the center of your serving plate.

4. Sprinkle the sea salt on top of the prawns and burn the salt with a blowtorch. If you don’t have a blowtorch, put the plate into a heated oven for 20 seconds.

5. Drizzle the lemon oil around the prawns on the serving plate but not on top of them.

6. Place the grated tomatoes on the top of the prawns.

7. Add the fried capers.

8. To finish, add freshly cracked pepper, rocket, dill and flowers.

55g cleaned raw prawns 25g lemon juice 15g olive oil 1 fresh tomato, grated 10 capers 20g flour 100g sunflower seed oil Fresh rocket to serve Fresh dill to serve 1g sea salt Cracked black pepper A few blue edible flowers

Serves 1-2

113

GOURMET | Singapore

Close Encounters Chic styling and Michelin-starred Modern Australian cuisine in Boon Tat Street –

By Christian Galbraith

A

stylish little eatery tucked away down Boon Tat Street and just a two-minute walk from Telok Ayer MRT, the one Michelin-starred Cheek by Jowl bills itself as a contemporary Australian restaurant serving up excellent modern Australian cuisine created using only natural and sustainable produce.

Quality modern Australian dining, like Australia itself, has evolved via a myriad of external influences. Today it’s perhaps best described as a collection of styles and tastes that draws inspiration from all around the world including western European, Mediterranean, South and Southeast Asian, African and Arabic.

The name, Cheek by Jowl, means close together or side-by-side and represents the restaurant’s husband-and-wife team, Restaurant Manager Manuela Toniolo and Head Chef Rishi Naleendra who together offer Singaporean diners an original and innovative menu filled with multicultural tastes and textures.

Barramundi with Leek, Bonito Butter and Caramlized Onion

114

With a distinguished and cross-cuisine career already behind him, including stints at Tetsuya, Yellow by Brent Savage and MACA, Chef Rishi made history this year by becoming the first Sri Lankan chef to be awarded a Michelin Star. His multi-level menu at Cheek by Jowl includes set and

tasting menus, snacks and innovative à la carte dishes, supported by a very impressive wine list that features a collection of predominantly organic and biodynamic wines curated by Manuela from small-batch producers and boutique wineries.

In addition to the wine list there’s a range of beers, non-alcoholic drinks and some ingenious Australian-inspired bottled cocktails too like the Wattleseed Negroni, a blend of Sipsmith London Dry Gin, Cocchi Vermouth Di Torino, Campari and Wattleseed; flavoursome and just a little spicy, wattleseeds are the seeds of the Australian acacia.

Dishes can be ordered separately, but the ever-changing mix-and-match style set menu is the perfect way to explore what Manuela and Chef Rishi are truly all about.

The fixed price, two, three and five-course menus start with a choice of snacks like oyster smoked tomato and padron peppers.

From the first course choice, the roasted quail is a must-try, beautifully plated the

Coconut with Laksa Leaf Ice Cream, Pomelo and Green Chilli

chestnut, mushroom and mint add subtle layers of flavour to the succulent charred quail. There’s also smoked swordfish, venison and Jerusalem artichoke.

The second course section includes dishes like Rangers Valley rib-eye, roast pumpkin with cashew nut, kangaroo loin served with burnt carrots and red onions and the delicious savoury-sweet charred barramundi with leek, Bonito butter and richly caramelised onion. The third course sees desserts such as burnt pear with panna cotta, pear sorbet and salted caramel sauce and the lush blackberry ice cream with liquorice and coconut, plus a cheese board.

However the most popular dessert and one born from Rishi’s passion for multicultural flavours is the creamy coconut semifreddo and laksa leaf-infused ice cream with fresh pomelo and tangy green chilli, garnished with crushed peanuts and fried laksa leaves.

Comfortable and surprisingly spacious, the restaurant has a really charming ambience helped by its size and warm natural décor.

At night the mood lighting adds a touch of romance whilst through the day it has a more business-like feel. Perfect for power lunches, romantic dinners or a cooling afternoon drink and a light-bite, Cheek by Jowl is an approachable Michelin-star experience. (cheekbyjowl.com.sg) Rishi Naleendra

115

GOURMET | Singapore

VLV Peking Duck

One-Stop

Dining Dest inat ion In the popular Clarke Quay district in Singapore, VLV offers a destination where you can get the perfect combination of great food and cool entertainment.

W

hen in Singapore, it’s mandatory to visit the always buzzing and the ever-lively Clarke Quay – Singapore’s entertainment and nightlife district. It’s also refreshing that in the heart of the district, there’s VLV Singapore, a onestop destination that houses four different dining and entertainment concepts under one roof. The establishment used to serve as a traditional home to a Southern-Chinese gambier trader, apparent from the facade that reminds onlookers of a Chinese-style mansion, laden with history, culture and soul.

The first section of VLV is the Courtyard, where guests can enjoy a selection of magnificent cocktails and canapés. Flanked by lush foliage, the Courtyard boasts a soothing alfresco situation, complete with live band performances to keep you company. Then there’s the expansive Club

116

–

By Runi Indrani

Dim Sum Symphony

Lounge on the first level, an ultimate clubbing destination with an international resident DJ, wide array of liquors and cocktails and a trending dance floor. VLV Riverside, on the other hand, is alfresco dining with a variety of live seafood.

Our favourite part of VLV comes next: the Restaurant on the second floor. Helmed by respected and talented Executive Head Chef Martin Foo, diners can rest assured knowing they will be served delicious Chinese fare, re-imagined with a modern twist. One of the highlights of VLV Restaurant comes in a dramatic presentation of the Chairman’s Crab, comprising the

Beggar Chicken

freshest succulent crab, served with fish roe and bonito flakes. Another popular star of VLV Restaurant is Chef Martin’s signature dish, the VLV Peking duck with a choice of goma hoisin or truffle foie gras sauce.

Come on weekends, when VLV heightens your dining experience with its Weekend Dim Sum Champagne Brunch, paying homage to the vibrant street food scene of Hong Kong. Other than the obviously appetising dishes and unlimited Charles Heidsieck Champagne, guests will find the live cooking stations stimulating, with made-to-order creations and signature selections on the menu.

Opt for the original creations like Kurobuta siew mai and steamed spare ribs with olive leaf and pumpkin. For those with big appetites, the main dishes like roasted truffle London duck, crackling pork belly, Singapore signature chilli crab and premium soya prawns are worth trying too. The live stations also serve cooked-to-order congees, radish cake with egg and bean sprouts and the favourite pan-fried oyster with egg.

Make sure you save some room for desserts, because VLV Restaurant’s Hong Kongstyle egg puffs are simply irresistible, not to mention the mango pomelo sago and signature chilled or nee. (vlv.life)

Chairman's Crab

117

GOURMET | Hong Kong

A lit t le Piece of France

Step into Bouchon Bistro Français and enter a world of authentic home-style French cuisine.

–

By Christian Galbraith

F

20 Michelin-starred restaurants. But there’s more to French food than fine-dining and the city also boasts a number of boutique restaurants that focus on authentic homestyle dishes. Located on Elgin Street in Soho, the rustic charm of Bouchon Bistro Français is one of our favourites.

rustic clutter, tight spaces and the simple layout seem familiar. So do the retro posters, bottles, bar and stringed garlic and onions in the kitchen. But that, one feels, is the point; it’s your very own little piece of France right here in the heart of one of Asia’s most vibrant cities.

Naturally classic and contemporary French haute cuisine is well represented by almost

Small and seductive, stepping into Bouchon is like striding across the world and into a backstreet bistro in the heart of Paris. The

Backed by an excellent collection of French wines, served by the glass or bottle, classic and signature cocktails, spirits and beers,

rom decadent masterpieces created by some the planet’s finest chefs, to the wonderful world of heritage-inspired street food, and a whole culinary world in between, Hong Kong has a myriad of enticing dining options guaranteed to appease even the most demanding gastronomes.

118

Medley of canneloni Epinards-Ricotta, Cassoulet Maison and Chateaubriand Grille

the menu offers a medley of hors d’oeuvres, charcuterie, salads, soups, cocottes, assiettes and desserts as well as its daily house specialities and, of course, really great coffee.

For lunch, browse the à la carte menu or enjoy the impressive two or three course set lunch. Kick off with grilled calamari salad with roasted red bell pepper, arugula and lemon dressing, French onion soup or a fresh pumpkin and quinoa salad.

For the set main choose from dishes like seared tuna nicoise; chunks of succulent tuna served with anchovies, egg, greens and olives, coq au vin or steak tartare. From Les Desserts check out the daily tart served with Chantilly cream or the delicious crumble aux pommes, a rich and satisfying buttery crumble with apple and prunes.

In the evening the unpretentious dinner menu is extensive and offers an opportunity to enjoy an authentic French dining

Seared tuna nicoise and grilled calamari salad

experience. Try the assiette mixte for starters; a selection of foie gras, Bayonne ham, garlic sausage, saucisson sec, chorizo, duck rillettes and cheeses all served on one board. For something different there’s sautéed frog legs or perhaps a dozen Burgundy snails with a rich herb butter is more your style?

The main course menu features many classic French dishes including moules marinières, mixed mushroom cannelloni and boeuf Bourguignon, but our favourite is the sublime cassoulet maison; Toulouse sausage, duck leg, pork and cannellini

beans are combined in this hearty, slowcooked traditional casserole. For those who love meat, the succulent Chateaubriand grille is just delicious. A juicy beef tenderloin served atop seasonal vegetables with rich Chateaubriand sauce, it’s a firm favourite at Bouchon.

The dessert menu is small with choices like mousse au chocolat, mixed berry crème brûlée and profiteroles. There’s also cheeses, dessert wines and a very nice espressobased dessert cocktail. Perhaps the perfect way to finish. (diningconcepts.com)

119

GOURMET | Hong Kong

The Italian Job A much-beloved and authentic Italian dining experience in Pacific Place, Hong Kong.

–

By Christian Galibraith

O

peretta Italian Restaurant and Cocktail Bar is a chic, contemporary venue helmed

by Michelin-starred Chef Luca de Berardinis and serves a delectable range of authentic, traditional home and regional Italian cuisines, backed by terrific service and an excellent beverage menu.

Situated on Level 1 of one of Hong Kong’s most distinguished shopping malls, Pacific Place in Admiralty, its location opens up exquisite Italian dining to everyone and is

120

Spaghetti fish roe carbonara style

an experience that does not cost the earth.

As Chef Luca explains, “Seasonal, fresh ingredients from the best producers in Italy, a friendly, welcoming ambience, and great value, that’s what Italian cuisine is really about…. a refined meal that doesn’t break the bank.”

Operetta can seat up to 130 people. The main dining area is airy, comfortable and tastefully dressed in blonde timber and stylish mosaics. The intimate lighting and accented fabrics craft a welcoming ambience and an atmosphere just as equally suited to

a business lunch as it is to a family outing or culinary respite from shopping. For added intimacy Operetta also has two private dining rooms, ideal for small group dining, working lunches or special celebrations.

Since taking the helm at Operetta, Chef Luca has revitalised the menus with his fresh, seasonal approach. The result is a host of delicious starters, mains and desserts that whisk the diner on a journey of exploration around Italy with a selection of quality Italian dishes.

Luca de Berardinis

Choose from a range of antipasti that includes Chef Luca’s delicious scallops saltimbocca, served with sage gravy and fresh cheese foam. The Wagyu beef carpaccio served with green peas and black truffle sauce is a big favourite, or perhaps the hand-chopped Canadian butter shrimp tartare served with baby zucchini and summer tomatoes is more to your taste?

As beautifully presented as the antipasti are, Chef Luca’s renowned visual creativity is on full display with the main courses. For something quite spectacular try the spaghetti fish roe pasta served carbonara-style, with salmon roe, caviar, sea urchin and bottarga roe. For meat lovers the signature spring chicken diavola served with a selection

of grilled seasonal vegetables, chilli and rosemary sauce is simply sensational.

Naturally the à la carte menu includes a sublime assortment of authentic pizza, calzone and desserts, including the Pizza Tonno, a perfectly cooked pizza with tuna, mozzarella, rocket and fresh oregano and Pizza Nduja Diavola, a meaty treat with spicy sausage and salami, mozzarella and friarielli broccoli leaves. Of the calzone the signature Pugliese with grilled eggplant, rocket pesto and fresh spinach is a firm favourite with vegetarians. For those with a sweet tooth look no further than chef ’s extraordinary Operetta apple tart with quince, lemon and creamy Malaga ice cream.

In addition to the à la carte menu Operetta offers set menus, a kids menu and an epic Sunday Brunch. Menus can be paired with an enticing selection of Italian wines or guests can choose from the superb selection of cocktails, spirits and non-alcoholic drinks For the festive season there’s also a special Italian Sunday Brunch on Christmas Eve and throughout December Operetta is offering its seasonal Christmas sharing menu. Following the format of a traditional Italian family meal the sharing menu offers a wide selection of tempting dishes for up to four people including a sumptuous array of classic Italian desserts.

Booking is highly recommended. (operetta.hk)

Christmas sharing dishes

121

ADVERTORIAL AQUA REFLECTIONS

The Essence

of Clarity Featuring classic and traditional dishes executed to perfection, it is easy to see why Jakarta restaurant is a favourite dining destination amongst the city’s socialites.

T

–

By Steven Jauw Waludin

he Dharmawangsa’s Jakarta restaurant is well known for its array of dishes inspired by the rich tapestries of regional cuisines all over Indonesia as well as exquisite Western dishes. Jakarta restaurant is a contemporary dining space featuring artistic modernistic design elements with classic Javanese touches.

Rich in heritage yet contemporary, Jakarta restaurant embodies the values that AQUA Reflections mineral water adheres to. AQUA Reflections mineral water's beautifully designed bottle conveys a modernistic touch, yet the intricate motifs reminds one of the vibrant Batik patterns reminiscent of Indonesia's rich culture.

AQUA's dedication to quality is reflected in each bottle of AQUA Reflections mineral water, delivering the clean beautiful taste of natural spring water while respecting nature by preserving the surroundings of its water sources.

The restaurant’s dining area boasts tall vertical glass windows with stunning views of the lush courtyard seating area. Squares of polished wooden tables are accompanied by handsome walnut chairs and booth sofas upholstered with matching cream and walnut striped cushions. The main dining area’s lofted ceilings and artsy chandeliers give the space a contemporary and stylish feel. The walls are adorned with dazzling handpicked art pieces and warm wooden fixtures framing clumps of artificial plants.

Jakarta restaurant is the perfect place for a social gathering, with a tantalising menu that is sure to satisfy the pickiest of tastes. Whilst everyone has different preferences in food, for libations only the finest AQUA Reflections mineral water will do. Pairing the exquisite Gulai Sapi at Jakarta restaurant with AQUA Reflections

122

Spaghetti al nero di seppia con asparago e salmone

mineral water is a singular experience.

Diners can enjoy the elegant layer of flavours of the perfectly stewed beef fragrant with aromatic spices, matched with the pure, balanced flavour of AQUA Reflections mineral water. Beyond keeping its consumers well-hydrated,

AQUA prides itself on its pristine spring water and its cutting-edge bottling process which allows it to retain the natural rich balance of minerals key to a healthy and active lifestyle.

(SehatAQUA.com) (the-dharmawangsa.com)

CRYSTAL CLEAR

Reflections

and the Speakeasy Bar, a nod to the secret drinking holes of the Prohibition. The Chophouse’s interiors feature dining tables covered by crisp, immaculate white linen as well as stretch booth sofas padded with handsome leather cushioning, panelled walls adorned with framed monochromatic photographs, retro burnished copper accoutrements and vintage light fixtures.

First-time diners are urged to try the baked oysters. Air-flown from France, the oysters are baked with herbs, mozzarella and bread crumbs. A crowd favourite is the squid ink pasta – oodles of perfectly cooked squid ink pasta are tossed in a tomato-based sauce and finished off with calamari. With such suave surroundings and brilliant fare, it is natural that one ought to order exquisite libations to round off the delightful experience.

Guests are urged to pair their hearty meal with a bottle of AQUA Reflections mineral water. Bottling only the purest mineral water, sourced from crystal-clear springs, AQUA Reflections mineral water provides a refreshing note on which to end your meal.

Each bottle of AQUA Reflections mineral water is held to the highest standard, having gone through rigorous quality testing. Sourced from the finest and purest springs that the archipelago has to offer, consumers can rest assured that they are enjoying the finest quality of spring mineral water rich in minerals beneficial for their wellness and health.

Squid ink pasta

Step into the roaring 1920s at the Prohibition Chophouse & Speakeasy bar and enjoy brilliant classic Prohibition cocktails and mouth-watering French-American cuisine.

L

–

By Steven Jauw Waludin

ocated in the tranquil Plaza Senayan Arcadia, avid bar hoppers would be remiss not to drop by Prohibition Chophouse & Speakeasy Bar. As its name indicates, Prohibition Chophouse & Speakeasy Bar is a throwback to America’s Prohibition era of the 1920s, in which the production and sale

of alcoholic beverages was banned. Rather than deterring the consumption of alcohol, crime rates skyrocketed as organised gangs took control of the flourishing and often violent beer and liquor black market.

Prohibition Chophouse & Speakeasy Bar is split into a dining space – the Chophouse

The Speakeasy Bar boasts a dazzling line-up of bespoke spirits that will be the envy of any collector. With exclusive access through a hidden niche, the members-only space is a wonderland for alcohol aficionados. Visitors are recommended to try their signature cocktails such as the Lychee Martini – a tantalising mix of premium vodka blended with fresh lychee and finished off with a squeeze of lime juice. Those looking for something Mediterranean can look to the sangria which contains brandy, orange liquor and dry red wine topped with fresh cut fruits. Patrons of the Speakeasy Bar are recommended to keep a bottle of ice-cold AQUA Reflections Sparkling mineral water handy in between drinks as its pure flavour is the perfect palate cleanser. Cool and fizzy with a clean after taste, AQUA Reflections Sparkling is the perfect pairing to a fullbodied bottle of red wine or an exquisite glass of cocktail.

(SehatAQUA.com) (prohibition.asia)

123

Exquisite Desserts

A lifetime of

Sweetness

Rose Petal Jam

124

Chef Yves Matthey, Executive Pastry Chef of Mandarin Oriental, Hong Kong and recipient of World Gourmet Summit Awards of Excellence 2017 Pastry Chef of the Year, has been ensuring that The Mandarin Cake Shop in Hong Kong is always packed full of mouth-watering homemade delicacies, including the renowned 1963 Mandarin Cheesecake, Rose Petal Jam and incredible cakes that look like elaborate sculptures. Exquisite Taste talked to him about his dedication to the sweet life.

–

By Amanda O’Connor : You seem to have dedicated your professional life to all things sweet. Why is this so?

Yves: I have loved sweets since I was very young, watching my mother making pastries for special occasions. My father had his own jewellery business, but I decided to go into patisserie and became addicted to seeing people smile when they received a cake, dessert or sweets. : What brought you to Hong Kong?

Y: I am originally from Switzerland and moved to Hong Kong on my way to Australia for an interview. Eventually, I got stuck in this fast-moving city! : The Mandarin Cake Shop has been widely renowned for decades. How do you keep up to date after all this time?

Y: I work very long hours, have lots of patience, loyalty and have put effort into developing The Mandarin Cake Shop into a Hong Kong icon. It is rather like raising a baby with new challenges daily.

Whenever I travel, I look at other cake shops and sweet makers to keep myself well informed about the latest ideas.

Competition keeps me motivated and helps me to develop more products with the team.

: Are there some items in the Cake Shop that you just can’t take off the menu due to customer demand? If so, which ones?

Y: Of course! The Mandarin Oriental Rose Petal Jam – an original recipe created by my mother that I enhanced when I joined the Mandarin Oriental, Hong Kong. Also, the Mandarin cheesecakes, opera cakes, chocolate pralines and much more. : Can you share some special memories of your career with us?

Y: Lots of memories! But one was the 15m tall cake we created for the hotel’s 30th anniversary; it had 30 layers and was placed in the hotel lobby. We had to work with the engineering department overnight to build it. : Where do you find your inspiration for new recipes?

Y: I get inspired by the little daily things that most people overlook, but nature also inspires me, books, demos and art pieces.

Participating in pastry competitions and listening to the judges also gives me a lot of new ideas. : You have represented the Swiss National Pastry Team at the Las Vegas Pastry World Cup. What sort of challenges do you face with this, and how

long does it take for you to prepare when you enter the competition?

Y: At least one year of preparation! For competitions of this level, you need a lot of concentration, a great concept, design and perfect timing. This is the ultimate for a professional. It’s a mental game too, with lots of resources and information needed.

Knowing that the world’s professionals have their eyes on you is a unique feeling. : Few people these days spend so long working in one establishment; why have you chosen to do this?

Y: Not many people stay in one place for so long! This is why I am one of the dinosaurs at the hotel. The world is changing, as is the Mandarin Oriental, Hong Kong, but at the end of the day, perseverance, passion, respect, loyalty and creativity are what you need to stay in a place like this. I have given it 37 years of my time. The hotel has also given me a lot of opportunities, like assisting at overseas sister hotels within the group for their openings, and I was sent to Japan to perfect my skills in making chocolate pralines and bread. I have also been able to work in the three-star Michelin restaurants Pierre Gagnaire in Paris and El Celler de Can Roca in Girona. (mandarinoriental.com)

Yves Matthey

125

Opera Cake Chocolate feuilletine base Ingredients: • 1.4kg dark chocolate • 1.2kg feuilletine Method: 1. Melt dark chocolate and mix with feuilletine.

2. Use 600g chocolate feuilletine to make a thin base on the bottom of the cake ring.

Refrigerate.

Coffee Essence Ingredients: • 200g coffee powder • 400g water Method: 1. Boil the water, add coffee powder, mix and refrigerate.

Coffee Syrup Chocolate Truffle Ganache Method: 1. Whisk egg with sugar, fold in cake flour.

Ingredients: 2. Fold in melted butter and milk.

• 1kg cream (boiled) 3. Bake at 170°C for 25–30 minutes.

• 3kg dark chocolate 52% Refrigerate.

• 3kg cream (whipped) Method: 1. Boil water and sugar, add coffee essence.

Chocolate Glaze Method: Refrigerate.

1. Boil cream, add dark chocolate. Blend Ingredients: to make ganache until smooth. Ganache • 375g sugar Coffee Butter Cream must be 40°C. Add whipped cream and • 250g cream mix. Refrigerate.

Ingredients: • 50g water • 1.2kg egg • 133g cocoa powder Vanilla Sponge • 1.5kg sugar • 250g neutre glaze Valrhona • 4.5kg butter • 20g gelatin (8 pcs) Ingredients: • 320g coffee essence • 200g egg Method: • 120g sugar Method: 1. Boil cream with water and sugar. Add 1. Beat egg, boil water with sugar at 121°C. • 120g cake flour cocoa powder and cook until it reaches • 20g butter 2. Pour the sugar into the egg and beat 103°C. • 20g milk until fluffy.

2. Measure 1kg of mixture and add 250g 3. Add soft butter to egg mixture and beat glaze. Keep boiling. until fluffy.

3. Leave to cool until it reaches 65°C, then 4. Add coffee essence. Refrigerate. add gelatin. Refrigerate.

Ingredients: • 6l water • 800g coffee essence • 1.8kg sugar

126

exquisite wine pairing

Festive Favourites:

Some seasonal suggestions Here’s wishing you an exquisite Christmas and prosperous New Year with a little help from a few of our favourite festive drinks.

–

By Christian Galbraith

Cristal Brut 2006

FOR THE TOAST The Christmas and New Year offers plenty of opportunities to raise a glass in celebration and whilst Champagne is the traditional tipple, there are plenty of excellent alternatives that can add just as much sparkle to any occasion.

Cristal Brut 2006 Top of the list, and for those who really want to say it in style, sits the Cristal Brut, 2006. Widely considered to be approaching its peak, this Pinot-driven champagne from the house of Louis

Fantinel ‘One and Only’ Prosecco Brut

Roederer is ample and resonant on the palate with heady minerality, smoky citrus, fruit aromas and notes of fig, roast nuts and sweet butter.

Fantinel ‘One and Only’ Prosecco Brut Given the rise in popularity of Prosecco, it would be remiss to ignore this highly fashionable easy-drinking wine. The best Proseccos are sophisticated and lightly sparkling and the Fantinel ‘One and Only’ Prosecco Brut is one of the best. This single vineyard premium Prosecco is straw yellow with green tinges, offering floral notes

Charles Heidsieck Rosé

against a background of fruit leading to ripe apple and pear.

Charles Heidsieck, Millesime Rosé 2006 A pale pink hue with amber glints and discreet, pearly bubbles, this intensely perfumed rosé has a complex and powerful nose. In the mouth the creamy almost silky texture revels juicy plums, fig pie, pine nuts, and sweet pastries. The second tasting offers liquorish and cumin whilst the finish is warm and round, marked by notes of blackberry tea, cherries, pink peppercorns and fresh figs.

127

Talking Turkey It just wouldn’t be Christmas without a roast turkey and all dressings. But for the oenophile the traditional turkey banquet presents a big problem. The meat lacks fat ruling out any tannin rich wine, whilst at the same time the traditional accompaniments overpower lighter more elegant choices. So the choice is generally down to a full-bodied white or a medium bodied red with low to medium tannins.

Domaine Patrice Rion, Bourgogne Les Bons Batons 2010 For those who want to experience a spectacular Burgundy Grand Cru with your meal, but with a price tag to match, look at Domaine Leroy or Domaine Armand Rousseau wines. For a far more affordable yet equally impressive wine suited to the festive feast, check out the Domaine Patrice Rion, Bourgogne Les Bons Batons 2010.

Light and wonderfully balanced it’s a versatile pinot noir with soft tannins and plenty of flavour.

Bourgogne Les Bons Batons 2010

128

Herb and orange roast turkey

Hess, Collection Chardonnay, Napa Valley 2015 A delightfully fresh and well balanced wine, with a nose of tropical fruit and pear Hess Chardonnay is one of Napa Valley’s hidden gems. The palate is rich, with really well-integrated creamy oak and near perfect weight and balance between the

Hess, Collection Chardonnay

fresh acidity and the richer oak. With a refreshing, zippy finish, this might just be perfect for your celebratory lunch.

For roast goose Astrolabe Wairau Riesling is a good option, whilst for roast beef a hearty Norton Gernot Langes or Priveda Malbec will be just perfect.

Norton Gernot Langes

Traditional Christmas Pudding by Jamie Oliver

Room for dessert?

The sheer range of desserts enjoyed over the holidays makes recommending wine a tricky proposition. What goes with a spicy Christmas cake? How about the Yuletide Log? And what about the brandy-soaked flaming Christmas pudding?

Espresso Martini

or espresso martini but are equally pleasant served with apple or pear schnapps, Cava or Prosecco.

If your Christmas pudding is rich and served with brandy butter, then a quality tawny port such as Penfolds, Taylor Fladgate or Sandeman is the best way to Christmas pudding, mince pies and stollen go. If it’s less heavy or served with cream, Whilst often rich and stodgy, traditional then sweet wines like Muscat de St Jean de fruit-based puddings, cakes and breads Minervois are ideal. are not usually over sweet. The choice of wine is influenced more by when you eat it Chocolate and Yuletide logs or by what you put on it. Mince pies and From Yuletide logs to after-dinner seasonal stollen pair beautifully with a good coffee petits-fours, chocolate features frequently

during the festive feeding frenzy. But the flavours on offer swing from the intense to the benign and that causes problems when choosing a wine.

As a rule of thumb the more intense the flavour the more powerful the wine needs to be. A good tawny port is a top choice with a dark chocolate, whilst a Herzog Late Harvest Zinfandel with its rich texture and luscious sweet berry fruit finish is an excellent all-rounder. For lighter chocolate desserts take a look at the sweet, sparkling Brachetto d’Acqui from Italy.

Sandeman Port and Chocolate Gateaux

129 129

exquisite wine pairing

Harald Wiesmann Harald Wiesmann

130

It’s Not All about the Chefs Exquisite Taste meets the enduring restaurant manager of the iconic Kayuputi and chief sommelier of The St. Regis Bali Resort, Harald Wiesmann, to talk about his passion for wine and hear his recommendations for the festive season.

–

By Amanda O'Connor

Blue swimmer crab

: What’s your favourite part of being a sommelier?

Harald: I love travelling to wineries, especially those that have wine on my wine list, and talking to the experts. I learn more about the wines and their character, as well as seeing some of the most beautiful places in the world. Since I joined The St. Regis, I’ve organised six wine tours, taking our assistant sommeliers to Australia three times and Germany, Italy and France once each. Personally, I’ve travelled to Bordeaux,

Champagne, Mosel, Rheinpfalz, Margaret River and Napa Valley, among many other places. On one trip to Verona, there were 200 to 300 wines to taste in a single day.

Wine people are always friendly and love to share their wine and knowledge and, of course, to socialise.

almost like heaven. At first I wanted to be a chef, but that didn’t work out, so when I was then offered a position as a waiter, I was very happy. I have been fascinated by wine since I was about 4 years old but I didn’t start specialising to become a sommelier until I was 20.

: Your whole career has been in hospitality, when did you decide on this path?

H: I came from a poor family but my uncle had a restaurant and whenever I went it felt

: What brought you out to Asia?

H: Thirteen years ago I was still working in Switzerland as a sommelier and I wanted to visit South Africa. During my research,

131

Harald Wiesmann

I read a book that mentioned how Dutch travellers always wanted to go back to the country with the friendliest people in the world; Indonesia. So I thought I should first visit the friendliest people in the world and then go to South Africa. I booked a 10-day tour around Java followed by a week in Bali, fell in love with the country, met my wife and was married five months later.

stage. We want both the food and the wine to shine.

: When did you first learn sabrage?

H: I was only allowed to watch back in Switzerland, but when I arrived at The St. Regis I had to learn quickly. I practiced on Q: Any particular memorable moments in cheap sparkling wine, but at least 20 of the your life?

H: Yes, of course, especially learning the basic bottles exploded. I discovered that cheaper arts of being a good waiter, from learning what wines are often bottled in cheaper glass, so if you don’t hit it exactly right, it tends to it means to stand in front of your diners and explode: It really is a difficult art. carve, flambé, bone a whole fish; these skills have a huge impact on guest experience. : How do you create a wine dinner? : Kayuputi has so many awards; what’s the I also have wonderful memories of visiting H: The first contact is the winemaker, who secret?

I usually know from my travels. If they have winemakers. In St. Julien, for example, the H: Passion, knowledge, hard work and winemaker explained his wines as though I plans to come to Bali then we make the consistency. The people here are very was his son, just as he had learned from his arrangements, otherwise the wine supplier friendly, which is great for service, sends details of the wine availability. Ideally father, who learned from his father and so but to be one of the best restaurants in on. Priceless! There was another vineyard we need seven different wines for our wine Indonesia, and perhaps in Asia, we must where I found an old man looking at his dinners. Then I let the chef know what look at the whole; it’s not just about the vines; he happily took me down to his wine wines we have and he decides on the food. food, the wine or the service. Chef Agung cellars and was showing me around when Gede makes dishes comparable with the best I’ve seen in Michelin-starred Once the menu is finalised, I make the wine his wife came in. It was only then that I restaurants. Our service is impeccable and dine booklet with the description of the found out he was blind. It is the unique stories behind all the wines that make these and we have the best wine list in Bali, winery, detailed tasting notes and a poem recognised by Wine Spectator with the I write about each of the wines. I have over visits so memorable.

Best Award of Excellence for seven 55 wine poems now and have written a consecutive years. book called My Inner Voice, which I hope : Do you have time for hobbies? will be published.

H: I play table tennis and tennis to keep me agile, which really helps at work as I can : Did you ever get to South Africa? catch falling cutlery before it reaches the H: Ha, no, I never made it, but it might : Do you discuss the menu with the chef? floor! If I had more time I’d write books and happen one day, perhaps a wine tour.

H: We always discuss it beforehand and write more poetry about wine. have a series of tastings in the planning (stregisbali.com)

132

Harold’s Christmas Crackers Aperitif, hors d’oeuvre or toast!

Palmes d’Or, Nicolas Feuillatte Brut, 2002 Golden yellow, clear and bright, a dry Champagne with real complexity. On the nose unripe pear, peach, walnuts and dried apricot give way to black pepper, green strawberries, herbs and just a hint of lime, whilst the gossamer bubbles softly crackle with lively, majestic mousse on the palate. A masterpiece!

Treat yourself to something special for the meat course, it is Christmas after all

Château Lynch-Bages, 5e Grand Cru Classe, Medoc, France 2010 Dark purple in colour and with a dense core, this wonderful Bordeaux offers a fine nose of currants and berries mixed with sweet Caribbean tobacco followed by hints of new saddle leather, earth and light cassis notes. A muscular wine with a powerful start and fine and round tannins that give a sensational length and almost velvet finish.

For a classic fish dish like turbot or sea bass

Angelo Gaja, RossjBass, Piedmont, Italy 2015 Pale straw coloured, bright and with tinges of green, this Angelo Gaja wine is like a fine perfume with citrus fruits and flowers and just a hint of oak with developing apple, honey and pie crust. On the palate it’s quite full bodied with great length and good acidity, one of the best Chardonnays crafted in Italy and just perfect with the fish course.

For the dessert something sweet from Italy, great with Christmas cakes too

Allegrini ‘Giovanni Allegrini’, Recioto, Italy 2008 Dark red, this full-bodied sweet wine has an intense sugary mocha nose with spiced figs and dried, very ripe plum bouquet. Older wines will have evolved hints of fruit preserved in alcohol and aromatic herbs. The bursting sweetness is kept in check by acidity and tannins giving an approachable wine of great finesse.

Enjoyed with shortbread, dark chocolate cakes and traditional Christmas cake.

133

exquisite COCKTAILS

The Fragrant No. 3

Roja Dove

The Macallan collaborates with Master Perfumer Roja Dove to create the latest liquid gold that incorporates the art of scents in enhancing flavour. –

By Runi Indrani

134

O

ver the years, The Macallan has established itself not only as a whisky brand but also as a household name that incorporates the other cool elements of lifestyle, like art and photography.

Not too long ago, the brand launched the latest set of the much sought after and collectible The Macallan Masters of Photography series with photography and film artist Steven Klein. Last October, The Macallan unveiled its latest endeavour in collaboration with Roja Dove, the worldrenowned master perfumer.

Behold, The Macallan Edition No. 3, an intriguing joint effort of The Macallan’s Master Whisky Maker Bob Dalgarno

and Roja. With Roja’s involvement in the equation, it’s not a surprise that The Macallan Edition No. 3 incorporates distinctive aromas that enrich the character and depth of the malt.

The launch was held at Luxe Museum in Singapore, where the elegant gallery area was converted to spaces that took guests on a sensory journey of discovery. Guests were greeted by carpets of multicoloured flowers on the walls and floors, where they were invited to smell the petals. The next space showcased The Macallan’s mastery of wood, and guests could even nose one of the casks used in the fine spirit. The most vibrant point would be the citrus room, with garlands of hanging fruit and sorbets

of passion fruit, lime and blood orange up for grabs. Last but not least was the aroma of vanilla and a taste of chocolate in the petite fours served by the fireplace.

The coolest thing is that every step of the journey was a preview of the sensory qualities soon to be found in the latest gem of The Macallan. For a more behind the bottle look, we talked to Roja to get the details on The Macallan Edition No. 3. : How did you come to work together with The Macallan?

Roja: You need to know that I hated whisky, because when I was about 15, I got drunk for the first time on whisky. Of course I didn’t blame myself, I blamed the whisky, so in my mind I just didn’t like it.

135

We arranged the date and I travelled up to Scotland to meet Bob, and everybody was very concerned how the two of us might get on. Bob pulled out about 20 whiskies for me to nose, and I started to nose and tasted the whisky. I smelled lemon and citrus, and the stereotype was being smashed.

If you ask people who aren’t whisky drinkers, they would describe the drink as a very heavy and aggressive drink. But I had citrus scent in my nose and in my mouth, and a taste of roses, and I was blown away.

I couldn’t believe that whisky could deliver this flavour and odour. Most people Bob met came from the same world of whisky, so when they smell the whisky they smell the same thing, suddenly you have somebody who had a very, very different training, with nosing as his work, and discovering things that maybe he hadn’t noticed before.

So if you want to know how well Bob and I got on, on the first day, I nosed and tasted approximately 100 whiskies. : What concept did you contribute in this latest edition of The Macallan?

R: I thought the world of whisky was to an extent old fashioned, and in the global market place, it was parochial. If you describe whisky as peaty, someone who lives in Singapore or in the desert of Arizona might not know what you’re talking about because they don’t have peat there. I told Bob that most of the adjectives he used weren’t relatable. The language is parochial, and yet you sell all around the world.

I wanted to have a look at how can you break down the basic characteristics of whisky to include your audience, whether they know about whisky or not, and make them understand what you’re talking about.

I made this odour kit, with 12 odour blends – six of those are very specific to whisky generally and the rest are very specific to

136

Macallan. I want to speak about whisky in a language that’s inclusive, and that was the start, then someone casually threw out the line, “We should make a whisky together”. : How would you describe the sensory qualities of The Macallan Edition No. 3?

R: I wanted the whisky to open incredibly bright, fresh and in citrus. Because I didn’t believe that whisky could be that way, and that was the shock when I first met Bob.

Very quickly, coming off from the base you’ll taste a little vanilla, a lot of toffee.

For me personally, there’s a note of caramel behind it. That stage when caramel is just first forming, you still have a little bit of butter, it hasn’t quite gone into the sugar, to me it has that quality a bit. There’s this huge note of bitter orange. A little bit of sweet spice, like cinnamon, and an enormous note of apple. (themacallan.com)

AFTER DINNER NIGHTLIFE

Taking it to the

Next Level

Lavender Blossom

Inspiring new menu at Bitters & Sweets in Central.

L

ocated in Wellington Street in Central, Bitters & Sweets cocktail lounge offers a sumptuous selection of signature cocktails based upon its house-made bitters and others inspired by delicious desserts.

Swish and swanky it’s a stylish and airy venue with a reputation for its refined ambience and atmosphere. More recently

–

By Christian Galbraith it has been gaining plaudits for its new line of delicious food with choices like Parisian Polmard beef tartare and fragrant avocado rice paper spring rolls sitting alongside perennial bar favourites like the Run for the Border Nachos, buffalo chicken wings and beer-battered barramundi and chips.

Currently open Monday to Saturday from 5.30pm, Bitters & Sweets casts an elegant

shadow and is an ideal place to ease away the evening with friends over a glass of wine or a classic or signature cocktail or two whilst enjoying a delightful bite to eat from the new menu.

To make Bitters & Sweets even more alluring, Head Bartender Derek Tsui has recently reinvigorated the exciting cocktail list with a range of spectacular new bitter-

137

House-made Bitters

Derek Tsui

and sweet-inspired concoctions to add to the long-time favourites and classics. On the back of that and complemented by some of the most delectable light bites in the city, this trendy watering hole looks set to extend its influence on the fashionable lounge set through the coming year.

Bitters is a key, yet often understated ingredient in many of the most impressive cocktails. Adding just a dash can transform a mere mixture of liquid ingredients into a dazzling, lip-smacking potion of pure hedonistic pleasure. Famous brands include Angostura Bitters, a concentrated botanical infusion used in classic cocktails such as the Manhattan and the Singapore Sling.

But at Bitters & Sweets the house mixologists create their own. Extracted from various botanicals and designed to match and enhance its wonderful signature cocktails, the result is unique flavours and aromas and, by careful design, a selection of hand-crafted and beautifully presented cocktails for guests to sip and savour.

Our favourites from the inspiring signature list include the beautifully presented Lavender Blossom. A spiced floral and fruity cocktail with lavender-infused Tanqueray gin, St-Germaine liqueur, strawberry,

138

peppercorn and egg white and the everpopular Gin and Tea Tonic.

For the Sweet selection take a look at the Snickers, a decadent play on the famous chocolate bar or the Black Forest, a smooth blend of VSOP, cherry liqueur, cocoa and cherry bitters, perfectly paired with a bag of homemade churros.

For those who like classic cocktails be sure to check out the Old Fashioned and White Negroni. Crafted with the bartender’s choice, Bulleit Bourbon, the concoction

features brown sugar syrup, peach and chocolate bitters, this Old Fashioned is a serious drink. But if you fancy a twist on your Old Fashioned then order yourself a Smokey Joe and discover a coffee-infused bourbon with flavours of chestnut, chocolate and cherry wood smoke.

With Monday to Friday Happy Hours and cocktail theme nights, like its Prohibition Wednesdays, Bitters & Sweets is one of the go-to bars in Central for those who value style and quality. (bittersandsweets.hk)

Snickers Indulge yourself this festive season with a bottle or glass of Bitter & Sweets luscious Snickers cocktail.

A rich concoction of pure Amaretto, Frangelico, cream, cocoa and vodka, it is a luscious Christmas cocktail that’s surprisingly easy to create at home.

Ingredients: • 40ml Belvedere Vodka infused with peanut butter • 10ml Amaretto • 10ml Frangelico • 10ml fresh single cream • 20ml simple syrup • 1 teaspoon high quality cocoa powder

Method: 1. Combine all ingredients in a cobbler shaker with ice 2. Shake vigorously to a milkshake like consistency.

3. Double strain into a glass bottle or large glass.

4. Garnish with crushed peanuts and serve.

139

FAIRMONT JAKARTA With panoramic views over Jakarta’s ever-evolving city skyline, the elegant Fairmont Jakarta is a luxury hotel strategically located in close proximity to the Indonesia Stock Exchange, Jakarta Convention Centre and linked directly to both Plaza Senayan and Sentral Senayan office towers via an underground passageway. It is an ideal place for both business and discerning leisure travellers.

The hotel boasts 380 beautifully appointed guestrooms and 108 Sky Suites complemented by some of the most prestigious dining spots in Jakarta. Spectrum is the all-day dining restaurant, famous for its breakfast and brunch, Sapori is an Italian-themed urban deli and gourmet café and there’s also

140

A strategically located oasis of indulgent luxury supported by a stunning spa, fitness centre, business facilities and a range of sublime restaurants, bars and lounges.

FAIRMONT JAKARTA Jalan Asia Afrika No. 8, Gelora Bung Karno Jakarta 10270, Indonesia T: (+62) 2129703333 E: reservations.jakarta@fairmont.com fairmont.com

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

Address : ........................................................................................................... ..............................................................................................................................

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

Country : ............................................................................................................

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

E-mail : ..............................................................................................................

And stand a chance to win a two-night stay at Fairmont Jakarta inclusive of breakfast for two in Spectrum and 60-minute massage for two in Willow Stream Spa

INDONESIA • Half year (3 issues) • Full year (6 issues)

IDR 185.000 IDR 350.000

Singapore • Half year (3 issues) • Full year (6 issues)

SGD 40 SGD 70

HONG KONG, MALAYSIA AND OTHERS • Half year (3 issues) USD 50 • Full year (6 issues) USD 90

Please send the subscription form with payment instructions to: Fax: (+62] 361 759 184 or Scan and Email to: circulation@exquisitemedia.co.id

Please complete all the fields & fax the completed form to (+62) 361759184.

Subscriptions can also be made by telephone to (+62) 361759180 or by email to pa@exquisite-media.co.id. This payment transfer should represent the full payment amount, excluding any applicable bank charges and deductions.

Kindly fax the transfer proof to confirm your payment to (+62) 361759184.

the acclaimed 1945, offering Indonesian fine-dining. For a contemporary Chinese menu check out the House of Yuen and of course there is always the serenity of Senshu and its delicious authentic Japanese cuisine. For a more relaxed dinner there’s Motion Blue Jakarta with live jazz performances and View offering creative fusion dishes and a terrific vista. For classic cocktails check out the stylish Barong Bar, whilst at K22 culinary cocktails are the order of the day.

For the ultimate in relaxation Fairmont’s signature Willow Stream Spa features nine fully equipped and luxurious treatment rooms. The Fitness Centre has the latest fitness machines and other state-of-the-art equipment and there’s an outdoor swimming pool too.

Exquisite Taste is published every two months and distributed throughout Asia Pacific.

EXQUISITE MEDIA BALI OFFICE

JAKARTA OFFICE

Ruko Sunset Indah I

Le Green Office, Unit 2.5

Jalan Sunset Road No. 89 Kav. 8

Jalan Penjernihan II No. 10

Kuta, Badung, Bali 80361, Indonesia

Bendungan Hilir,

Tel: (+62) 361759180, 759184

Jakarta Pusat 10210, Indonesia

(+62) 85105156622

Tel: (+62) 2157939423

www.facebook.com/Exquisite.Publishing @Xquisite_Media exquisitemedia

141

DIRECTORY

JAKARTA Altitude The Plaza Jalan M.H. Thamrin, Jakarta 10350, Indonesia T: (+62) 2129922448 E: info@altitude.co.id altitude.co.id AYANA Midplaza, JAKARTA Jalan Jenderal Sudirman, Jakarta 10220, Indonesia T: + (62) 212510888 E: info@ayanajakarta.com ayanajakarta.com BAE by Socieaty, Senayan City, Jalan Asia Afrika Senayan, Jakarta 10270, Indonesia T: (+62) 2172782828 Bogor CafĂŠ Hotel Borobudur Jakarta Jalan Lap. Banteng Selatan No.1, Jakarta 10710, Indonesia T: (+62) 213805555 hotelborobudur.com Fairmont Jakarta Jalan Asia Afrika No. 8 Gelora Bung Karno Jakarta 10270, Indonesia T: (+62) 2129703333 fairmont.com Grand Hyatt Jakarta Jalan M.H. Thamrin, Jakarta 10350, Indonesia T: (+62) 2129921234 jakarta.grand.hyatt.com Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No.1, Jakarta 10310, Indonesia T: (+62) 2123583800 kempinski.com Hotel Mulia Senayan Jakarta Jalan Asia Afrika, Senayan, Jakarta 10270, Indonesia T: (+62) 215747777 E: reservation@hotelmulia.com themulia.com Jakarta Restaurant The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru Jakarta 12160, Indonesia T: (+62) 217258181 E: reservation@the-dharmawangsa.com the-dharmawangsa.com Keraton at The Plaza, A Luxury Collection Hotel, Jakarta Jalan M.H. Thamrin Kav. 15, Jakarta 10350, Indonesia T: (+62) 2150680000 keratonattheplaza.com

142

Hotel Indonesia Kempinski Jakarta

Momozen Altitude, The Plaza, Jalan M.H. Thamrin, Jakarta 10350, Indonesia T: (+62) 2129922246 Plaza Indonesia Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129920000 plazaindonesia.com Prohibition Plaza Senayan Arcadia Jalan New Delhi No. 9, Jakarta 10270, Indonesia T: (+62) 2157901295

The Dharmawangsa Jakarta Jalan Brawijaya Raya No. 26, Kebayoran Baru Jakarta 12160, Indonesia T: (+62) 217258181 E: reservation@the-dharmawangsa.com the-dharmawangsa.com The Westin Jakarta Jalan H.R. Rasuna Said, Jakarta 12940, Indonesia T: (+62) 2127887788 westinjakarta.com

BALI

Raffles Jakarta Ciputra World 1, Jalan Prof. Dr. Satrio, Jakarta 12940, Indonesia T: (+62) 2129880888 raffles.com

Chachara Jalan Batu Belig, Gang 2 Bali 80361, Indonesia T: (+62) 81934699559 E: monkeybusiness@chachara-bali.com

Sari Pan Pacific Jakarta Jl. M.H. Thamrin, Jakarta 10340, Indonesia T: (+62) 2129932888 panpacific.com

Conrad Bali Jalan Pratama 168, Tanjung Benoa, Bali 80363, Indonesia T: (+62) 361778788 conradbali.com

Shangri-La Hotel, Jakarta Jalan Jendral Sudirman, Jakarta 10220, Indonesia T: (+62) 2129229999 E: slj@shangri-la.com shangri-la.com

Courtyard by Marriott Bali Seminyak Resort Jalan Camplung Tanduk No. 103SP, Dhyana Pura, Seminyak, Bali 80361, Indonesia T: (+62) 3618499600 marriott.com

Discovery Kartika Plaza Hotel Jalan Kartika Plaza, Kuta Bali 80361, Indonesia T: (+62) 361751067 E: reservation@discoverykartikaplaza.com discoverykartikaplaza.com El Kabron Spanish Restaurant & Cliff Club Jalan Pantai Cemongkak, Pecatu Bali 80571, Indonesia T: (+62) 85100803416 E: info@elkabron.com elkabron.com Four Points by Sheraton Bali, Seminyak Jalan Petitenget, Gang Cendrawasih No. 99DS, Seminyak, Bali 80361, Indonesia T: (+62) 3618466966 fourpointsbaliseminyak.com Hilton Bali Resort Jalan Raya Nusa Dua Selatan, Bali 80361, Indonesia T: (+62) 361773377 E: hiltonbali.info@hilton.com baliresort.hilton.com Hotel Indigo Bali Seminyak Beach Jalan Camplung Tanduk No. 10, Seminyak Bali 80361, Indonesia T: (+62) 3612099999 seminyak.hotelindigo.com Manisan Bali Jalan Hanoman, Ubud, Bali 80571, Indonesia.

T: (+62) 3618468933 manisanbali.com Maya Ubud Resort & Spa Jalan Gunung Sari, Peliatan, Ubud, Gianyar, Bali 80571, Indonesia T: (+62) 361 977888 E: info@mayaubud.com mayaresorts.com

Radisson Blu Bali Uluwatu Jalan Pemutih, Uluwatu, Pecatu Bali 80364, Indonesia E: rhi_rdbu@radisson.com radissonblu.com Sheraton Bali Kuta Resort Jalan Pantai Kuta, Kuta Bali 80361, Indonesia T: (+62) 3618465555 sheratonbalikuta.com Sofitel Bali Nusa Dua Beach Resort Kawasan Pariwisata BTDC, Lot N5 Nusa Dua, Bali, Indonesia T: (+62) 3618492888 E: H9078@sofitel.com sofitel.com Starfish Bloo W Bali – Seminyak Jalan Petitenget, Seminyak, Bali 80361, Indonesia T: (+62) 3613000106 starfishbloorestaurant.com The ANVAYA Beach Resort Bali Jalan Kartika Plaza, Tuban, Kuta, Bali 80361, Indonesia T: (+62) 361759991 E: reservation@theanvayabali.com theanvayabali.com The Legian, Bali Jalan Kayu Aya, Seminyak, Bali 80361, Indonesia T: (+62) 361730622 E: legian@lhm-hotels.com lhm-hotels.com

The Mulia, Mulia Resort & Villas – Nusa Dua, Bali Jalan Raya Nusa Dua Selatan, Sawangan, Nusa Dua Bali 80363, Indonesia T: (+62) 3613017777 themulia.com The Restaurant The Legian Bali Jalan Kayu Aya, Seminyak, Bali 80361, Indonesia T: (+62) 361730622 E: legian@lhm-hotels.com lhm-hotels.com The Ritz-Carlton, Bali Jalan Raya Nusa Dua Selatan Lot III, Sawangan Nusa Dua, Bali 80363, Indonesia T: (+62) 3618498988 ritzcarlton.com The Stones Hotel, Legian, Bali – A Marriott Autograph Collection Hotel Jalan Raya Pantai Kuta, Bali 80361, Indonesia T: (+62) 361 300 5888 marriott.com The St. Regis Bali Resort ITDC Lot S6, Nusa Dua Bali 80363, Indonesia T: (+62) 3618478111 stregisbali.com W Bali – Seminyak Jalan Petitenget, Seminyak, Bali 80361, Indonesia T: (+62) 3613000106 wbaliseminyak.com

Meliá Bali Kawasan Wisata ITDC Lot 1, Bali 80363, Indonesia T: (+62) 361771510 E: reservation.meliabali@melia.com melia.com Mövenpick Resort & Spa Jimbaran Bali Jalan Wanagiri No. 1, Jimbaran Bali 80362, Indonesia T: (+62) 3614725777 E: hotel.bali@movenpick.com movenpick.com MoVida Bali Restaurant Jl. Petitenget 51B Seminyak, Bali 80361, Indonesia T: (+62) 3613029940 katamama.com Padma Resort Legian Jalan Padma No. 1, Legian Bali 80361, Indonesia T: (+62) 361752111 padmaresortlegian.com

The Ritz-Carlton, Bali

143

The St. Regis Singapore

SINGAPORE

SELANGOR

Cheek by Jowl 21 Boon Tat Street Singapore 069620 T: (+65) 62211911 E: info@cheekbyjowl.co.sg cheekbyjowl.com.sg

Dewakan KDU University College, Utropolis Glenmarie Jalan Kontraktor U1/14, Seksyen U1, 40150 Shah Alam, Selangor, Malaysia T: (+60) 355650767 E: dewakan@kdu.edu.my dewakan.my

Gardens by the Bay 18 Marina Gardens Drive Singapore 018953 christmaswonderland.sg PS CafĂŠ at One Fullerton 1 Fullerton Road, 02-03B/04, Singapore 049213 T: (+65) 88123198 pscafe.com Resorts World Sentosa 8 Sentosa Gateway Singapore 098269 rwsentosa.com The Fullerton Hotel 1 Fullerton Square Singapore 049178 T: (+65) 67338388 E: tfs.info@fullertonhotels.com fullertonhotels.com The St. Regis Singapore 29 Tanglin Road 247911 Singapore T: (+65) 65066888 stregissingapore.com VLV Singapore Clarke Quay, 3A River Valley Road Singapore 179020 T: (+65) 66610197 E: reservation@vlv.life vlv.life 144

HONG KONG Amber Landmark Mandarin Oriental Hotel, Hong Kong 5 Connaught Road Central, Hong Kong T: (+852) 21320066 E: imhkg-amber@mohg.com amberhongkong.com Bitters & Sweets 52-54 Wellington Street Central, Hong Kong T: (+852) 27880103 E: info@bittersandsweets.hk Bouchon Bistro Français 49 Elgin Street, Soho Central, Hong Kong T: (+852) 2525 9300 diningconcepts.com Mandarin Oriental, Hong Kong 5 Connaught Road Central, Hong Kong T: (+852) 25220111 mandarinoriental.com

Operetta Italian Restaurant and Cocktail Bar

Operetta Italian Restaurant and Cocktail Bar Shop 112, Pacific Place 88 Queensway, Admiralty, Hong Kong T: (+852) 21158080 E: welcome@operetta.hk operetta.hk TATE 210 Hollywood Road Sheung Wan, Hong Kong T: (+852) 2555 2172 tate.com.hk The Langham, Hong Kong 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong T: (+852) 23751133 E: tlhkg.info@langhamhotels.com langhamhotels.com

MACAU Belon Banyan Tree Macau Avenida Marginal Flor de Lotus Cotai Macau, China T: (+853) 8883 8833 banyantree.com

SHANGHAI The Ritz-Carlton Shanghai, Pudong Shanghai IFC 8 Century Avenue Lujiazui, Pudong Shanghai, 200120 China T: (+86) 2120 201888 ritzcarlton.com

Available every Sunday from 11am to 3pm at Cucina.

THE MEDITERRANEAN FLAIR BRUNCH

Starts from IDR 599,000++ • •

Complimentary for kids under 12 years old Free access to the pool

ITDC Complex lot N5, Bali 80363 | +62 361 849 2888 | H9078-FB11@sofitel.com | www.sofitel.com