Exquisite Taste / December 2019-February 2020

Holiday Extravaganza

Top Picks to Celebrate Christmas and the New Year MEET THE TALENTED CULINARY TEAM OF MANDAPA, A RITZ-CARLTON RESERVE

LE MERIDIEN BALI JIMBARAN Jalan Bukit Permai, Jimbaran, Bali T +62 361 8466 888 lemeridienbalijimbaran.com

UNLOCK DESTINATION Sparkling New Year party at Le Meridien Bali Jimbaran

Celebrated festivities in Sparkling style and enjoy a memorable year-end holiday with the award-winning resort, set in the heart Jimbaran Village at beautiful rooftop under a thousand of the stars, and with a breathtaking ocean view.

Terms and conditions applied

S 8° 78’ E 115° 16’ DESTINATION UNLOCKED

I T ’S TI M E TO

CELEBRATE FESTI VE SE A SON

CHRISTMA S EV E D IN N ER

December 2 4 t h 2 0 1 9 6 pm onw ar ds Wi t h Santa, Kids C hoir and A c o us tic Pe r f o r m a n c e a t S a n d s R e s ta ur a n t

CHRIST MAS D AY C ELEB R ATION D ecem ber 2 5 t h 2 0 1 9 1 2 pm onw ar ds Pool and B each B r un c h with k id s c h o ir p e r f o r m a n c e 6 pm onw ar ds Dining wit h S a n ta a t S a n d s R e s ta ur a n t

NEW YEAR ’ S EV E C ELEB R ATION D ecember 3 1 st 2 0 1 9 6 pm onw ar ds G ala Dinner B u ffet with a c o us tic p e r f o r m a n c e a t S a n d s R e s ta ur a n t Ba l i n ese Dinner Ar tvag anz a with c o n te m p o r a r y B a lin es e en ter ta in m e n t at Kun y it R e s ta ur a n t 1 0 pm onw ar ds N ew Year C ou nt d o wn Pa r ty with D J Per f o r m a n c e , F ire Dance, F u ll Ba n d , a n d S tilt Wa lk er a t Po o l s id e

Jl. Kartika Plaza, Tuban, Kuta Bali 80361 - Indonesia Ph (62-361) 2090 477, Email: info@theanvayabali.com theanvayabeachresortbali

MAS & EVE Special Lunch & Dinner

Special Dinner

JL. PETITENGET NO. 6, KEROBOKAN KELOD, KUTA BALI 80361 P + 62 361 4737 888 | E LOUNGE@METISBALI.COM | METISBALI.COM METIS RESTAURANT & GALLERY BALI

METISBALI

METIS_BALI

PUBLISHER’S NOTE

T he Celebratory Season

I

t’s a wonderful time of year for us here at Exquisite Media. We have been celebrating our ninth anniversary with our annual, dazzling appreciation events in Jakarta and Bali, where we honoured the winners of Exquisite Awards 2019. On top of that, we have Christmas and New Year to look forward to, so we decided to share our excitement with you in the pages of Exquisite Taste.

Exquisite Awards 2019 saw our readers vote online in their thousands for their favourite nominees across a range of categories, ranging from Best Fine Dining to Best Indonesian, Best Brunch, Best After Dinner Night Life Venue and more, as well as for their Readers’ Choice. You can find reviews of all the restaurant and bar winners in the Cover Theme of this edition of Exquisite Taste.

Exquisite Awards also recognises hotel categories, including Best Luxury Hotel, Best Family Hotel, Best Wedding Venue and Best Spa; if you would like to see who won, then take a look at our sister magazine, Asia Dreams, in print, online and on the Asia Dreams app. Meanwhile, photos from both events are shared in Exquisite Taste and Asia Dreams magazines, or visit the Events section of the Exquisite Media website www.exquisite-media.co.id/events Aside from the excitement of our awards, we followed our passion for gourmet living and spent some time with the chefs from Mandapa, a Ritz-Carlton Reserve – who you can see on the magazine cover – talking to them about their inspiration and work, as well as discussing all things culinary with Edi Pancamala from the newly opened Swissôtel Jakarta PIK Avenue, Dove Sudarsana from MÉTIS and Josh Tyler from The Ungasan Clifftop Resort.

In the meantime, we visited the newly opened Simply Social in Ubud and Café del Mar Bali in Canggu, revisited the Italian delights of Octopus Ristorante at Ayodya Resort Bali, and enjoyed the fresh mountain air of Ciawi as we dined at Mad Cow Vimala Hills. You can read all about this in the Gourmet pages.

To make sure you have the best options for a heart-warming Christmas and New Year, we have information from Jakarta, Bali and Singapore on where to go to celebrate. And, of course, no holiday season is complete without some holiday spirit, so we scouted out the incredibly creative cocktails crafted by Sufian Mahmoud at Sundara Beach Club & Restaurant, as well as Shah Dillon's El Nacional in Bali. If you prefer a glass of wine, check out Sam Stephen's interview as he talks about Napa Valley wines and Beaulieu Vineyard's story.

Don’t forget, our fabulous magazines are available in print, on our websites and on your mobile device through our easy-to-use apps. Visit www.exquisite-taste-magazine.com or download the Exquisite Taste app from the Apple App Store or Google Play.

We’ll see you in March with more gourmet living.

From the team at Exquisite Taste, we wish you happy holidays and an incredible 2020!

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

I6

An exquisite epicurean experience for the whole family only at Brunch à la Française THE BEST HOTEL BRUNCHES IN THE WORLD

BY CONDÉ NAST TRAVELER

Available every Sunday from 11am to 3pm at Cucina

Starts from IDR 599,000++ • Complimentary for kids under 12 years old • Complimentary access to the pool • Complimentary access to La Villa Des Enfants Kids Club • 20% discount on all SOSPA Treatments

ITDC Complex lot N5, Bali 80363 | +62 361 849 2888 | H9078-FB11@sofitel.com | www.sofitel.com

Team Page

CEO & PUBLISHER Lenny Marlina Tanu lenny@exquisite-media.co.id EDITOR-IN-CHIEF Amanda O'Connor amanda@exquisite-media.co.id MANAGING EDITORS Runi Indrani (Bali) runi@exquisite-media.co.id Anggara Dialusi (Jakarta) EDITORIAL TEAM Rizky Catur Adityo Christian Galbraith

ADVERTISING ENQUIRIES Email : sales@exquisite-media.co.id BALI : (+62) 361759180, 759184 & 767617 JAKARTA : (+62) 2157939423 Hotline : (+62) 81238487999 EDITORIAL ENQUIRIES editorial@exquisite-media.co.id DISTRIBUTION ENQUIRIES circulation@exquisite-media.co.id SUBSCRIPTIONS info@exquisite-media.co.id On the cover: Hari Yulianto, Bayu Retno Timur, Alex Gares & Pramunanda Aditya Venue: Mandapa, a Ritz-Carlton Reserve Photo by : Agung Ngurah Aditya

SENIOR BUSINESS DEVELOPMENT MANAGER Etty Candra SENIOR SALES & MARKETING MANAGERS Heidy Zainuddin Putri Desianti SENIOR GRAPHIC DESIGNERS Micco Rian Yohanes Sutomo GRAPHIC DESIGNER Irene Derru CHIEF ACCOUNTING OFFICER Evy Mariana Tanu

BALI: Ruko Sunset Indah I Jalan Sunset Road No. 89 Kav. 8 Kuta, Badung, Bali 80361, Indonesia Tel: (+62) 361759180, 759184 & 767617 Hotline: (+62) 81238487999

FOLLOW US ON facebook.com/Exquisitemedia.co.id @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

PUBLISHING ADMIN MANAGER Yunita Nugraheni PHOTOGRAPHY CONTRIBUTORS Wiwid Wijaya Oky Hartanto Dissy Ekapramudita Agung Ngurah Aditya CIRCULATION Anasthasia Samaria Panjaitan Ketut Sri Dono Amri Suhada

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 2019 | FEBRUARY 2020

24

• 16

Grapevine Check out the latest updates and happenings in the region’s F&B scene. Keep an eye on new openings, like the much-anticipated Reef Beach Club at The Apurva Kempinski Bali, and Desa Potato Head; meet the new F&B leaders at Hilton Garden Inn Bali Ngurah Rai Airport; and see new menus at Tippling Club and Bistecca.

56

• 54

70

• 60

Calendar

Up Close & Personal

Get some ideas on where to spend your Christmas and New Year holidays in our special festive season calendar. Showcasing our favourite picks for where to have sumptuous Christmas Eve dinners or Christmas Day lunches in Jakarta, Bali and Singapore, the list also features the best parties for New Year’s Eve in the same areas.

Find out how talented chefs worked hard to get where they are now as we sit down with Edi Pancamala from Swissôtel Jakarta PIK Avenue, Josh Tyler from The Ungasan Clifftop Resort and Dove Sudarsana from MÉTIS Restaurant, Lounge & Gallery. This issue brings something special as we also talk to the culinary team from Mandapa, a Ritz-Carlton Reserve.

III 10

A culinary journey.

Discover our eight-course degustation menu in an elegant, 1920s inspired dining hall and cocktail bar. Set amid a lush jungle valley, just a stone’s throw from the centre of Ubud.

We invite you to experience Bali’s most unique fine-dining destination.

aperitif.com |

aperitifbali

+62 361 9082 777 | res@aperitif.com

Contents

DECEMBER 2019 | FEBRUARY 2020

100

79

• 74

• 80

Discover the inspirational and hardworking people behind the food and beverage scene who support the chefs and make sure the kitchen business runs smoothly. Meet Salim El Khayati from Four Seasons Hotel Jakarta, Melih Eker from The Ritz-Carlton Jakarta, Pacific Place, Kirk Bouffard from Café del Mar Bali, Thomas Raguzzi from MÉTIS Restaurant, Lounge & Gallery and Philipp Haupenthal from W Bali – Seminyak.

The most coveted event of the year is back. In this issue, we take a closer look at the F&B venues in Jakarta and Bali that were also the winners of Exquisite Awards 2019. From the best Chinese, Japanese and Indonesian restaurants, to the best fine dining and casual restaurants, we also feature the best bars and after dinner nightlife venues, plus the readers’ choice winners.

BEHIND THE SCENES

EXQUISITE AWARDS 2019

120

• 114

FESTIVE CELEBRATIONS Enjoy unforgettable celebrations this festive season with inspiration from our Festive Celebrations list. Imagine roast turkey, Yule log and warm cider, enhanced with an enchanting choir singing Christmas Carols and an appearance by Santa Claus himself. We have scanned and picked the most lavish buffets and greatest destinations, so all you have to do is choose.

12 IV

Contents

DECEMBER 2019 | FEBRUARY 2020

130

133

• 124

• 132

We unveil fabulous new cafés and restaurants in the region, including Mad Cow restaurant at Pullman Ciawi Vimala Hills Resort Spa & Convention in Ciawi, and Simply Social, Octopus at Ayodya Resort Bali and Café del Mar Bali in Bali.

Catch up with Sam Stephens, who has more than 20 years’ experience in the wine industry and is regarded as something of an expert on Napa Valley wines, and discover Napa Valley’s most famous wines and his role as brand ambassador.

GOURMET

EXQUISITE WINE PAIRING

139

• 138

AFTER DINNER NIGHTLIFE Keep the night going by heading to El Nacional, a speakeasy that transports you back to 1930s Cuba. Picture live Latin bands, extensive selections of rum and cigars, lively nights that keep on going till morning, and you'll get an afterdark experience to remember.

14 V

GRAPEVINE

An Elegant Dinner to Remember

O

ne fine Saturday evening, the opulent Presidential Villa at Sofitel Bali Nusa Dua Beach Resort was the scene of a prestigious event for Dior. At this collaborative event, titled An Elegant Dinner, organised between Bank BRI and Exquisite Event Organiser, invitees were Bali and Jakarta’s most prominent VIPs, all keen to enjoy an exclusive preview of Dior’s latest collection of leather goods and accessories.

The stylish, chic Dior collections were showcased while guests enjoyed pre-dinner canapés and cocktails, after which a lavish five-course dinner with unique whiskey pairing, sponsored by The Macallan, was served.

VIP guests at An Elegant Dinner

The intimate ambience of the evening was enhanced by a mesmerising performance by opera singer Dessy Ananta. The excitement was even more palpable during the evening’s lucky draw with prizes including a return ticket to Paris and a return ticket to any European destination from Turkish Airlines, as well as a stay at the luxurious Sofitel Bali Nusa Dua Beach Resort.

As the evening was about to end, some guests could not resist returning to the Dior preview for just a little more shopping. It was truly an evening to remember!

16

VIP guests at An Elegant Dinner

GRAPEVINE

Nusa Dua’s Hottest Beach Club

S

et within the majestic grounds of The Apurva Kempinski Bali, Reef Beach Club is the latest oceanfront destination to offer casual elegance and seaside charm. Inspired by the refined aesthetics of Javanese artistry, Reef Beach Club features a traditional, carved, wooden Kudus house with distinctive architecture.

The open kitchen and bar area serve up a selection of fine hand-crafted cocktails, fresh juices and signature libations, accompanied by mouth-watering international dishes with a touch of Indonesia, like the scrumptious Balinese pizza that combines prawns and mozzarella cheese with Balinese sauces and herbs. With the magnificent Indian Ocean and the white sandy beach as a backdrop, Reef Beach Club also has its own 42m infinity pool and offers live music and DJs to add to the already perfect ambience. Reef Beach Club is open to both in-house and outside guests.

The Apurva Kempinski Bali (kempinski.com/bali)

Bali’s First Marine Life Restaurant

I

n its first year of opening, The Apurva Kempinski Bali is quickly cementing its place as the island’s ultimate gastronomy destination, as well as paying homage to Indonesia’s stunning art and architecture. Now, it has embraced Indonesia’s underwater marine life with the opening of Koral Restaurant, Bali’s first underwater restaurant.

Inside, teak wood ceilings and red brick walls frame the aquarium views, while underfoot, elegant black and white tegel tiles add to the sense of historic splendour.

However, it is the aquarium that steals guests’ attention, with tropical fish creating a mesmerising backdrop for diners.

The menu is inspired by Indonesian coastal flavours and the elegant dishes are crafted from carefully sourced local ingredients.

Koral Restaurant offers a full bistronomic experience at a venue that is both casual and refined.

Koral Restaurant (kempinski.com/bali)

18

GRAPEVINE

Johnnie Walker Blue Label: A Whisky Like No Other

Jim Beveridge

H

andcrafted in small batches, using skills and techniques reserved only for whisky making, Johnnie Walker Blue Label is the world’s most sought-after whisky. Inside every bottle is the combined expertise of a small team of passionate blenders led by Master Blender Jim Beveridge, the sixth in an unbroken line of master blenders going back 200 years after founder John Walker.

Johnnie Walker Blue Label is made using the rarest, handpicked malts and grains from the four corners of Scotland to create a depth of flavour like no other. Each batch is stored and in an irreplaceable cask from long-closed ghost distilleries to bring

John Walker

20

out the distinctive flavours, resulting in an award-winning whisky that is smooth and vibrant with a touch of fruitiness and smokiness on the tongue.

The rich fruity balance is perfectly paired with a long smoky aftertaste that lingers after a sip. The memorable taste of this incredible whisky brings rich fruits, such as dates and ripe berries with a hint of spice and pepper as the liquid touches the inside of your mouth. After each sip, you feel a blanket of honey sweetness on the tongue, followed by a lingering smokiness, making Johnnie Walker Blue Label perfect as an after-meal tipple. (johnniewalker.com)

GRAPEVINE

All-Day Buffet Indulgence

BRUNCH BUFFET

S

et in a beautiful open space with natural light and adorned with wooden and marble ornaments, Asia Restaurant at The Ritz-Carlton Jakarta, Mega Kuningan is an all-day dining venue featuring a distinctive blend of Indonesian, western, Japanese, Chinese and other international cuisines prepared in an open kitchen with views of the chefs in action. Available from 6am to 10.30pm, from breakfast until dinner time, the extravagant buffets are indeed some of the best in town with an extensive array of tantalising dishes providing endless options.

From freshly made onigiri to naan bread, there’s something for everyone. The Noodle Station offers four choices of broth: beef, chicken, vegetarian and laksa, or go wild at the Traditional Station, where you can order any kind of Asian fried rice you wish. The All Time Signature section is one of guests’ favourites with all the yummy signature dishes, including Hainan chicken rice, meatball noodle soup, rawon, Ritz-Carlton nasi uduk, teppanyaki and sushi. Dessert lovers will enjoy a plethora of options to end their meal, from hazelnut royaltine and

22

triple chocolate to green velvet cake, ice cream, rujak and the talk-of-the-town Asia's signature cendol cake.

Plan a wedding meal with ease at Asia Restaurant and enjoy an exceptional wedding lunch or dinner with your loved ones when you select the perfect Wedding Package,

which is inclusive of a one-night stay in a Mayfair Suite and breakfast for two at Asia Restaurant, use of a separate function room for a blessing or holy matrimony ceremony that can accommodate up to 40 people, as well as live entertainment.

Asia Restaurant (ritzcarlton.com/jakarta)

W BALI - SEMINYAK PRESENTS

MIA

MIXOLOGIST IN ACTION

Amplify your cocktail.

Pick your flavor and let our mixologists craft it for you.

WOOBAR FRIDAYS 5PM–8PM

For reservations +62 361 3000 106 bf.wbali@whotels.com ©2016 Marriott International, Inc. All Rights Reserved. W and its logos are the trademarks of Marriott International, Inc., or its affiliates.

GRAPEVINE

Unforgettable Joyous Season

T

his December enjoy a plethora of fun festive-inspired activities that are suitable for all ages at Mövenpick Resort & Spa Jimbaran Bali. Renowned for creating unforgettable holiday memories for the whole family, the resort is ready to celebrate the most joyous season with great yearend offerings, including great dining experiences.

The celebrations will kick off on 6 December, when the annual traditional Christmas tree lighting will take place.

Taking place at Katha Lobby Lounge, the ceremony will include festive entertainment from a children’s choir and an appearance by Santa Claus.

Then on 24 December, the resort’s Anarasa Restaurant will be ready to serve a Classic Christmas Eve Feast featuring an extensive buffet of traditional favourites, including roast turkey complete with all the trimmings. For dining with a view, Above Eleven Bali will present its Peruvian Amazonia Christmas Dinner with a fourcourse Peruvian-Japanese menu.

24

The next day, indulge in a scrumptious culinary experience at Anarasa Restaurant.

The Around the World Christmas Brunch allows guests to sample the world’s best flavours, not forgetting a traditional Christmas spread and a kids’ corner. In the evening, feast on Favourites Christmas Dinner that will serve up traditional buffet dishes, including roast turkey, baked gammon, Christmas desserts and more.

For the year-end party, the resort is taking guests back in time to the 70s and 80s with a Golden Memories New Year’s Eve Party.

At Above Eleven Bali, guests are welcome to enjoy the Carnival New Year’s Ever Party with a stunning five-course meal and upbeat DJ performance to keep guests moving until the wee hours.

Mövenpick Resort & Spa Jimbaran (movenpick.com)

GRAPEVINE

An Updated Culinary Experience in Seminyak

S

itting comfortably in the bustling neighbourhood of Seminyak, Four Points by Sheraton Bali, Seminyak has recently appointed Yudhistira Susanto as its head chef. Bringing years of experience with him, chef Yudhi is

rendang iga sapi

tasked with overseeing the culinary division for all the hotel’s dining outlets.

Yudhistir a Susanto

The New Face

C

onsistently presenting authentic Thai and Indian delicacies to its guests, Face Kitchen is a new player in Jakarta’s dining scene.

Formerly known as Lanna Thai & Hazara Restaurant, a popular venue since 1993 then located in the uber-exclusive Menteng area, the new joint is now nestled comfortably between the business district of SCBD and the trendy area of Senopati.

Highlighting the best comfort foods from Thailand and India, guests get to savour hearty dishes such as tom yan goong, pad thai, massaman curry, as well as mouth-watering selections of north Indian-inspired dishes like murgh makhni or rogan josh with delicious homemade tandoor baked naan.

The new dining room is also a great place to socialise comfortably within a dark wooden interior. Designed by Frank Drake, the restaurant harkens back in time to the era of the Silk Road, where socialising between friends and colleagues supported the spice trade.

Face Kitchen (facekitchen.id) 26

Known to create versatile dishes that suit everyone’s palate, chef Yudhi is ready to take Asian cuisine to another level at Four Points by Sheraton Bali, Seminyak, especially at Above Rooftop Restaurant and Bar. Boasting a tantalising view of Seminyak from above, the restaurant

specialises in Asian cuisine and is a favourite among the island’s many visitors.

Under the hands of the new chef, guests will be taken on a delectable foodie trip around Asia. Expect a flavoursome play of homecooked style dishes usually found while visiting Asia, but presented in an elegant manner to tantalise the senses.

Four Points by Sheraton Bali, Seminyak (fourpointsbaliseminyak.com)

GRAPEVINE

The Dining Room Takeover with Chef Julien Royer

A

fter successfully welcoming its first guest chefs in September, The Dining Room at Raffles Jakarta continued the excitement on 5 October with a thrilling dinner event crafted by three-Michelin star chef-patron Julien Royer of Odette Singapore, currently ranked number one in Asia’s Best 50 Restaurants.

Julien Royer

Guests were intrigued by amuse bouche like ama ebi taco, le puy lentil falafel and uni pain perdu, which heightened the already high expectations. The first dish of the greatly anticipated dinner was a cold appetiser of king crab with apple, celery, wasabi sorbet and green apple jelly, which was followed by treats such as Hokkaido scallop with kabu, smoked garlic and

sauce perlée; toothfish esprit Thai with trumbetta zucchini, sakura ebi and kaffir lime; Kobe beef fillet with miso caramel, corn and Maitake. The dessert saw a thick slice of mango confidently matched with coconut ice cream and a tiny mango tart with kaffir lime-dusted mango pearls to end a perfect meal.

The Dining Room (raffles.com/jakarta)

Jakarta’s gourmands were delighted to have the opportunity to experience this highly renowned chef ’s cuisine in the comfort of Raffles Jakarta’s sophisticated The Dining Room, which has a fully integrated show kitchen that allowed guests the opportunity to interact with the chef himself in the kitchen for a unique interactive dining experience.

Chef Royer’s modern French cuisine is guided by his lifelong respect for seasonality, terroir and artisanal produce and on that special evening in Jakarta, he created a sixcourse set dinner menu for an unforgettable dining experience at The Dining Room.

28

Hokk aido scallop with k abu, smoked garlic and sauce perlée

G E T A K U U Mouth-watering Japanese classics and innovative fusion dishes. From sushi and sashimi to bento boxes and yakitori skewers, simply add a glass of sake to enhance the sensory experience.

Maya Sanur Resort & Spa Jalan Danau Tamblingan, Sanur 80228, Bali - Indonesia

@ kuubali

kuubali.com 29

GRAPEVINE

The New Stylish Japanese Fusion Restaurant

Miso Aburi Gyutan

Hotate Xo Noodle

Y

our new favourite culinary spot in Senopati area is here. Nara is a contemporary lifestyle destination offering Japanese fusion cuisine, nightlife and a karaoke bar all in one place. Providing a breath of fresh air to the trendy neighbourhood of Senopati, Nara serves its delectable dishes in its glitzy two-floor dining room. The restaurant boasts mezzanine levels awash with fancy furnishings and dark panelling, dominated by a buzzy open bar and a chandelier hanging overhead, offering a polished ambience to

30

patrons. A spacious dining room and two VIP sections allow guests to have a private moment or host intimate gatherings. Those visiting in a group can have fun singing together, ordering tasty snacks and drinks in the karaoke bar on the ground floor, while on the top level, the lounge caters to nightcrawlers with a view overlooking the skyscrapers of Sudirman Business District.

Complementing its dishes, Nara is a stylish setting full of elegant colours. Surprise yourself with Nara’s scrumptious, mouth-

watering cuthoro tacos exploding with a savoury, spicy flavour. You can also opt for miso aburi gyutan which is sliced aburi gyutan served with green salad and miso garlic sauce. Another delightful option is the hotate xo noodles with sauteed spicy angel hair pasta miso XO, topped with pan-seared scallop that leaves a memorable impression on your taste buds. For those wanting to light up the night, Nara is ready with a range of sakes, whiskies and creative cocktail creations at its open bar on each level.

Nara (narajakarta.com)

GRAPEVINE

A Homey Dining Experience

L

ocated on the fourth floor of The Papilion in Kemang, The Penthouse offers an intimate space for eating, drinking and celebrating with extra imaginative touches in one homey place. The restaurant has the fashionable layout of a dream apartment, with each room serving a different purpose to suit the occasion.

The Dining Room is led by executive chef Takahashi Hideaki, who oversees an open-plan kitchen while preparing his Japanese delicacies. Seen as the heart of The Penthouse, the Pantry has yet another openplan kitchen with a very chic white stove.

The menu is served family style and varies from local delights to western favourites from breakfast until dinner time. Afternoon tea and cocktails are served in the Living Room, which is adjacent to the Pantry, with all the cakes and pastries made in house by French pastry chef Gerald Maridet.

Boasting a selection of curated wines, cocktails and classic liquors assembled by the resident sommelier, the Library is the perfect place to set business meetings or to just wind down at the bar. Last but certainly not least, the Gossip Room

is dedicated to intimate gatherings for the ladies, where they can savour good cocktails and small bites.

The Penthouse by The Papilion (thepapilion.com)

Cocktails with a historical slant

N

estled away in the stylish Tanjong Pagar area at the award-winning Tippling Club, British-born chef Ryan Clift serves up fun, playful dishes created in his test kitchen, paired with a range of innovative cocktails and curated wines. The

new collection of libations has a distinctly historical twist. Take the Melba Toast, a mix of toasted sourdough milk, barley, Amaro and rum, inspired by the toast created by Auguste Escoffier in 1897 for the Australian opera singer Dame Nellie Melba; or the Cherries Jubilee, a flambèed

blend of Tuberose, cognac, cherry stone distillate, sauternes and suze. For the full experience, go for the gourmand multicourses tasting menu which is paired to perfection.

Tippling Club (tipplingclub.com)

CARAMEL COCKTAIL

32

Festive Season at The Dharmawangsa Celebrate the most wonderful time of the year with exclusive offers at The Dharmawangsa Jakarta.

From stay offers, a variety of dining options, beautiful gift hampers to a remarkable New Year’s Eve. Let us colour your holiday and help you create a memorable experience.

For reservations, please contact (62-21) 725 8181 ext. 6315

GRAPEVINE

The Capital’s Modern Club

I

n the midst of the concrete jungle and the busyness of Jakarta’s traffic lies a watering hole specially created for young professionals looking to escape business life for a while. RTL Jakarta, short for Regional Tasting Lounge, is perfectly located in the middle of Jakartan’s stomping ground, Jalan Gatot Subroto. Within easy reach of many skyscrapers and offices, the venue offers a sanctuary for people who enjoy the finer things in life.

Inside, the sight of rows of bottles adorning the walls welcomes each guest. Choose to sit on one of the plush sofas or at the low tables to get the conversation going between friends and colleagues. Dining is also a great feast at RTL. Next door to Lalla Restaurant, guests get to satisfy their hunger with a modern Asian fusion selection, while for something easy to nibble, RTL also offers small snacks that go well with your drink of choice.

The ultimate bar destination in Jakarta, whisky and single malt lovers are in for a treat. RTL boasts a large collection of whiskies and single malts, ranging

34

midnight tango

from mid-range to premium bottles with something for everyone. If you’re not a big whisky drinker, the team behind the bar is skilfully trained to create beautiful cocktails based on your preference.

Perfecting the guest experience, RTL is equipped with a full line up of live performances on most nights so you can enjoy fine tunes from a live band or DJ while you dance the night away.

RTL Jakarta

GRAPEVINE

The Inspirational Village

W

RENDANG NANGKA from tanaman restaur ant

hat started out as the most popular beach club in Bali has now evolved into the first-ever creative village in Bali, offering experiences that are not only memorable but also beneficial. Potato Head Beach Club might not need further introduction, but have you heard about Desa Potato Head? Desa – which means village in Indonesian – Potato Head is home to innovative dining destinations, creativity and cultural events. Most importantly, the village upholds its philosophy of “Good Times, Do Good”.

The dining delights at Desa Potato Head are Ijen, with its responsibly caught seafood and zero-waste approach, Kaum and its traditional Indonesian culinary gems, and Pizza Garden with its fresh wood-fired pizzas. Of course, long-time visitors know that the beach club itself offers healthy international dishes. The Desa now welcomes new additions to the repertoire: Tanaman at Katamama, a plant-based Indonesian restaurant, and Cupola at Creative Centre, a

36

farm-to-table dining outlet. It goes without saying that the cocktails and drinks at each outlet are creatively concocted and curated to enhance the dining experience.

Everything within the Desa is meticulously well-thought of, to ensure the best experience for guests and to do good for the community. Executive Chef Wayan Kresna Yasa works closely with the local farmers in Bedugul to ensure the bestquality ingredients are free from pesticides.

The team tries to educate vendors to never use single-use plastic in deliveries, and to also reduce their carbon footprint by eliminating imported ingredients. What started as the philosophy at Ijen is now the paramount principle for the whole village: a zero-waste approach.

“One of our objectives now is to show others that a company doesn’t need to sacrifice the guest experience or their own success to be sustainable, and to show others how this can be achieved,” said Lauren Blasco, Potato Head’s Director of Sustainability.

Wayan Kresna yasa

Last but by no means least, another of Desa’s ultimate goals is to inspire creativity through unique cultural experiences, like art installations, exhibitions, music events and Balinese parades. This also carries through to Katamama hotel and Potato Head Studios.

Desa Potato Head (potatohead.co)

Visit the moment & stay a while Find yourself bordered by lush rice fields and deep forest valleys and tap into the healing energy that flows from Bali’s spiritual and cultural heart.

Maya Ubud Resort & Spa Jalan Gunung Sari Peliatan, Ubud, Bali, Indonesia 80571 P. O. Box 1001 T. +62 361 977 888 F. +62 361 977 555 E. info@mayaubud.com

@ Maya Ubud

mayaresorts.com/ubud

GRAPEVINE

Share The Joy at The Westin Resort Nusa Dua, Bali

S

et along the calm waters of Nusa Dua, The Westin Resort Nusa Dua, Bali is ready to welcome holidaymakers for a memorable festive season. A resort that offers great activities for all ages, the year-end holiday season is packed with family-friendly celebrations and great dining experiences.

Nusantara Room. Hosted by the team from Westin Family Kids Club, there will be loads of games, a magic show and a visit from Santa with his sack filled with treats.

Meanwhile, Christmas Brunch at Prego will feature an extensive buffet of delicious dishes, including a live grill station and much more.

Starting off the celebration, the resort will hold its annual cocktail party on Christmas Eve at The Lobby Bar & Lounge. This social gathering will invite in-house guests to connect and embrace the joyous spirit of the season over drinks and light bites.

Feasting for Christmas Dinner is also something to look forward to. Ikan will present its menu of succulent seafood with local flavours, and Hamabe is ready to tantalise all taste buds with its Japanese specialties.

Christmas Eve dinner will be served under the stars around the pool area with fresh and succulent seafood, a dynamic fire dance performance and fun games to entertain the kids.

Ring in the new year with fun celebrations at Westin Bali with a fine Around the World buffet paired with live music to get the party going, before moving to the Beach Lounge for a tropical party with a DJ performance.

The Westin Resort Nusa Dua, Bali (westinnusaduabali.com)

On Christmas Day, start with a fun party and family breakfast at the decorated

38

Come join us at sunset for a wonderful variety of light and delicious tapas, accompanied by your favourite libations, to bring your day to a perfect end at Terra Terrace!

Every day from 5pm - 7pm Starts from IDR 75,000++ For more reservations call : + 62 361 776 400 or email: reservation@amarterravilla.com Find us on (L @amarterravillasbalinusadua

39

GRAPEVINE

Krakakoa Open in Bali’s Cultural Centre

A

Frozen Hot Chocolate

year after debuting with a store in Seminyak, Krakakoa, the artisanal chocolate maker from Lampung, has recently opened its second store in the heart of Ubud. The minimalist yet colourful shop displays the full range of Krakakoa’s award-winning cocoa products, which proudly represent farmers’ empowerment, sustainability and world-class quality. Chocolate bars, bark and cacao nibs are among the delicacies available in the store, which is conveniently located just steps away from Monkey Forest.

40

While Krakakoa’s colourful wrappers are sure to get the attention of passers-by, the new store offers more. Visitors are invited to cool down with its signature Frozen Hot Chocolate, the perfect way to cool down in Bali’s hot weather, and to indulge in chocolate-based desserts like brownies, chocolate chip cookies and chocolate cheesecake, all freshly made daily. For a little pick-me up, the store also houses a coffee bar with the best Indonesian specialty beans.

If you’ve ever wondered about the journey behind each chocolate bar, Krakakoa offers the chance to join its educational activities both in and outside the store. Separated by a glass window, an adjoining room in the shop presents a mini factory where you can take a peek at how chocolate is made, from bean to bar. For those looking for a more handson experience, the company can arrange an interactive chocolate-making workshop on request.

Krakakoa (krakakoa.com)

GRAPEVINE

A Jingling Good Time

T

o welcome the end of the year, Shangri-La Hotel, Jakarta will create a festive atmosphere with an array of exquisite decorations in white, silver and crystal throughout the hotel. Two beautiful mini icebergs with polygonal-shaped penguins made from acrylic mirror will stand grand in the Lobby Lounge so guests can enjoy and capture special moments this season.

Further, the SATOO restaurant area boasts a background of enormous crystallike wings with white Christmas trees and branches, making a glittering spectacle perfect for a Christmas photo-op.

The most-waited Christmas dining series will take place at SATOO on 24 and 25 December 2019. Guests can satisfy their holiday cravings with SATOO’s festive creations, such as classic roast turkey with herb stuffing, and beef fillet Wellington.

For a sweet tooth, classic holiday desserts such as stollen and gingerbread will be featured, along with a wide array of delightful homemade sweets. Guests can choose between a lavish Christmas Eve dinner with a special buffet spread, or a Christmas Day brunch filled with the holiday’s favourites at SATOO and Rosso.

Shangri-La Hotel, Jakarta has prepared a variety of holiday-themed hampers to share the Christmas spirit, which can

christmas treats

be ordered at SATOO Deli from 11 November to 31 December. The hampers are filled with baked goods such as gingerbread, double-chocolate, cinnamon heart cookies and chocolate pralines.

The hotel also offers its Heavenly Season stay packages to let guests celebrate the season’s joy with their loved ones from 13 December 2019 to 5 January 2020. Accommodation comes with a complimentary 30 percent saving on spa treatments and dining at all of the hotel’s restaurants.

Shangri-La Hotel, Jakarta (shangri-la.com/jakarta) holiday-themed hampers

42

43

GRAPEVINE

From Japan to Your Table

Toshik azu K amibeppu

One of Sake-Yo’s must-try dishes is the kamameshi, which means kettle rice, where Japanese rice is cooked in an iron pot called a kama. Kamameshi was originally a communal dish, especially prevalent in the aftermath of the 1923 Great Kanto earthquake. Be prepared to wait at least 20 minutes for your kamameshi, the result is well worth the wait. Other Japanese specialties range from robatayaki, soba and udon, to sushi, sashimi, agemono and Japanese tapas.

K amameshi Salmon Teriyaki

A

n interesting concept of traditional Japanese dining can be found at Sake-Yo, a new restaurant located in the heart of West Surabaya. Sake-Yo offers a casual izakayastyle atmosphere, while presenting a modern restaurant. What makes Sake-Yo so well accepted by Japanese cuisine enthusiasts in Surabaya is its open kitchen concept and omakase-style dishes.

Omakase is a traditional Japanese dining style where the chef tailors the meal to the guest’s preferences, using the finest ingredients available, a concept that is a special experience for foodies. Omakase, which literally means "I trust you (chef)" is perfect for those who don’t know what to order. Japanese chef Toshikazu Kamibeppu has created the menu based on over 30 years’ experience in Tokyo, Singapore, Bangkok and the Honduras.

44

When the sun goes down, Sake-Yo transitions into a romantic spot with flickering lights and guests can order a glass of sake or a cocktail and relax while watching the sun set.

Sake-Yo (sakeyo.id)

Tempting Japanese Tradition If you’re looking for an entirely new and exciting food experience with authentic Japanese food, Sakeyo is pure awesomeness.

Our Omakase style serves up great food and the truly traditional feeling of being in Japan.

Sake-yo Pakuwon Mall 2nd Floor, Food Society Jalan Puncak Indah Lontar No. 2, Wiyung, Surabaya 60213 T: (+62) 31 99150556 E: info@sakeyo.id www.sakeyo.id

GRAPEVINE

Reinventing the Rules

R

enowned Australian wine brand Wolf Blass has just launched its regional Find Your Flavour campaign in partnership with the Michelin Guide to trial food and wine pairings and help address wine pairing misconceptions with Asian cuisine.

Find Your Flavour will be rolled out in phases from now until June 2020 and boasts chefs from four Michelin-starred restaurants across Singapore, Thailand and Taiwan who studied the profile of Wolf Blass Gold Label wines and crafted sauce recipes to help identify a wine that will pair well with distinctive sauce-rich local dishes.

he hong pin

"ton" thitid tassanak ajohn

Da San Yuan Taiwan

Le Du Thailand Dish

The chefs, via workshops, dinners and their social media platforms, and supported by Wolf Blass, aim to educate consumers to look to the sauces and not the proteins when it comes to choosing a wine to pair with Asian food. A dedicated microsite (www.wolfblassfyf.com) was also launched to help consumers explore the different tasting notes of Wolf Blass wines and assist in matching to popular sauces.

Yodissen Mootoosamy, General Manager, Southeast Asia at Treasury Wine Estates, said at the launch, “This partnership between Wolf Blass and the Michelin Guide perfectly epitomizes the complementary nature between great wines and great food, and we are thrilled to showcase how Wolf Blass wines can be the perfect dining companion to local cuisines.

Consumers will be able to experience this new style of pairing at partner Michelin-starred restaurants not only in Singapore, Thailand and Taiwan but also the rest of Southeast Asia.�

Consumers in Jakarta can look forward to an exclusive wine dinner hosted by Wolf Blass in early December, accompanied by Brand Ambassador Sam Stephens. (wolfblassfyf.com)

46

lam ming kin

manjunath mur al

Longtail Taiwan Dish

Song of India Dish

GRAPEVINE

In Vino Veritas Coche-Dury. This award was specially judged and selected by the Wine Pinnacle Awards Committee that comprised five internationally reputable wine experts, namely, Jeannie Cho Lee of Hong Kong, Kenichi Ohashi of Japan, Doug Frost of the United States, Oz Clarke of the United Kingdom and Andreas Larsson of Sweden.

The celebration also recognised categories including Best Bordeaux, Best Burgundy, Best Organic Wine of the Year, Best Recent Releases and more, as well as honouring wineries with sustainable practices, young winemakers and wines that present diversity across a broad spectrum.

A

night of celebration took place on 10 October 2019 at Resorts World Sentosa, Singapore to appreciate the world’s fine wines. Organised by Genting Singapore, the Wine Pinnacle Awards 2019 honoured mature, ready to drink, as well as young, recently released wine, with a strong focus on current trends.

Attended by distinguished winemakers, top wine professionals and wine critics from around the world, the black-tie award ceremony marked the beginning of a new and exciting landmark wine event in Asia. Out of 27 categories, the Grand Jury Award crowned Domaine

Fr atelli Tr attoria - Gnocchetti alla Pescator a

Besides the ceremony, The Great Wine & Dine Festival was held from 11 to 12 October 2019, where visitors got to taste more than 400 wines from around the world, including some of the award winners.

The festival also had a dedicated zone featuring sake breweries from Japan and a smorgasbord of exclusive dishes from RWS celebrity chefs, not forgetting the first-ever Singapore pop-up of Los Angeles’ cult Lobsterdamus, renowned for its grilled wild-caught Maine lobsters. (winepinnacle.com) Nominees of the Wine Pinnacle Awards 2019

48

49

GRAPEVINE

Double-Fiorentina Sharing Steaks at Bistecca

O

n the back of the popularity of its weighty 1.1kg Fiorentina wagyu sharing steak, Bistecca Tuscan Steakhouse has now launched the island’s largest T-bone steak, the whopping double-cut 2kg Fiorentina wagyu. This hunk of meat is so large it needs to be ordered in advance to ensure the cut has been allocated and to begin the cooking process a few hours prior to dinner. Served in the classic Tuscan style, it is a fantastic option for large group bookings, such as the upcoming festive season celebrations. The large sharing steak is a spectacle to both view and eat, while the taste and look are nothing short of world-class.

Bistecca Tuscan Steakhouse (www.bistecca.com.sg) fiorentina t-bone steak

LEE Lo Mei

F

ollowing a design and menu revamp, the popular LEE Lo Mei has reopened on the busy corner of Lyndhurst Terrace with a retro look inspired by the 1960s and a range of new menu items fusing East and West. With a vibrant old-schoolstyle interior and nostalgic foods that

50

Wagyu Rouge Lunch Set

tell the stories of Hong Kong’s past by recreating the city’s favourite flavours, the quirky, eclectic diner is a favourite spot for international travellers and the local after-work crowd. LEE Lo Mei boasts a range of unique concoctions backed by friendly service and a flavoursome menu of reimagined Cantonese dishes. Highlights

from the new menu include cinematicinspired lunch sets like the Wagyu Rouge, a sizzling steak that tips its hat to 1980s romantic film Rouge, and small plates ranging from the Crabulous Noodles to razor clams with stinky tofu.

LEE Lo Mei (leelomei.hk)

www.exquisite-media.co.id

www.asiadreams.com

www.celebrate-indonesia.com

www.beautiful-bali.com

www.dreamndine.com

www.exquisite-taste-magazine.com

www.jelajah-indonesia.co.id

www.bri.co.id

www.exquisite-realestate.com

www.bankmega.com

EXQUISITE MEDIA is a media group focusing on the Affluent, Luxury & High-End Market. Established in 2010, we have NINE successful ONLINE & PRINT publications, Websites and Applications, as follows: ASIA DREAMS, a Quarterly High-End Lifestyle, Travel & Property magazine covering luxury lifestyle and travel. Asia Dreams is written for an affluent, international audience with a strong focus in the Asia-Pacific region (www.asiadreams.com) BEAUTIFUL BALI, an annual program for Bank Central Asia (BCA) that provides exclusive privileges for BCA’s Affluent Credit Cardholders across more than 270 selected merchants in Bali (www.beautiful-bali.com) EXQUISITE TASTE, a Quarterly High-End Gourmet, Food & Wine magazine featuring the Best Restaurants and profiles of the Best Chefs in the region, and the leading F&B publication in the Asia-Pacific region (www.exquisite-taste-magazine.com) EXQUISITE REAL ESTATE, an Online and Printed REAL ESTATE booklet with properties to buy, sell and rent (www.exquisite-realestate.com) CELEBRATE INDONESIA, with exclusive privileges for AMERICAN EXPRESS cardholders for Dining, Shopping, Spa & Wellness Centres, as well as Activities and the After-Hours scene in Indonesia’s growing cities of Jakarta, Bandung, Yogyakarta and Surabaya (www.celebrateindonesia.com) DREAM & DINE, an annual handy guidebook presenting the best Hotel, Resort and Dining options in Jakarta, Bali and Surabaya with exclusive privileges for BANK DANAMON customers across more than 180 selected merchants (www.dreamndine.com) JELAJAH INDONESIA by BANK BRI, an annual unrivalled privilege program for Bank BRI Cardholders featuring over 310 High-End Hotels, Restaurants and Spas from seven of Indonesia’s big cities: Jakarta, Bandung, Bali, Surabaya, Semarang, Medan and Makassar (www.jelajah-indonesia.co.id) TERRASSE Magazine by BANK BRI, a quarterly High-End Banking, Lifestyle & Travel Magazine for Bank BRI (Bank Rakyat Indonesia) Priority customers across Indonesia FIRST YOU Magazine by BANK MEGA, a quarterly print and online High-End Banking, Lifestyle & Travel Magazine for BANK MEGA priority customers across Indonesia EXQUISITE MEDIA AWARDS honour the best of the best, from hotels and spas, to restaurants, bars and after dinner nightlife spots in Jakarta and Bali. The awards are bestowed at exclusive prestigious events in the two cities, attended by VIPs and the movers and shakers of the industry.

GRAPEVINE

Women in Leadership

Astri Sagita & Tashia Yunasz

H

ilton Garden Inn Bali Ngurah Rai Airport is delighted to welcome two focused and proactive ladies to its F&B leadership who are planning on bringing new ideas to the hotel’s food and beverage operations.

Restaurant Manager Astri Sagita has a wealth of experience in high-end brands internationally, including stints working in the Middle East, the Maldives and Thailand, while Executive Chef Tashia Yunasz brings great respect for Indonesia’s cuisine and ingredients, as well as experience working overseas.

As restaurant manager, Astri's goal is to promote Indonesia's culinary culture to foreign guests through the use of local ingredients and the introduction of new local dishes to the Garden Grille Restaurant menu. To achieve this, Chef Tashia is busy researching local produce and restoring the hotel chef ’s garden to honour the farm-to-table and sustainability concepts as much as possible.

The menu will focus on pan-Asian dishes, alongside the richness of local cuisine,

52

farmer so she can work the land and supply high-quality produce to the country’s chefs.

Astri, meanwhile, aims to continue climbing the career ladder to become a director within two years and general manager in five or six years, or to open her own Indonesian restaurant in Bali.

Chef Tashia’s love of local produce and nature Hilton Garden Inn Bali Ngurah Rai and her respect for sustainability are perfectly Airport (balingurahraiairport.hgi.com) suited to her personal goal of becoming a with some western dishes and an increase in options for vegetarians and the healthconscious, in line with rising demand, and Astri and Tashia are keen to introduce all this to their hotel guests, meeting delegates and walk-in visitors.

Celebration of Freedom

VIP guests at TURKISH DAY CELEBRATION

T

his year, the Republic of Turkey is celebrating its 96th anniversary. Turkish Day falls on 29 October and is the day the nation was declared a republic by Mustafa Kemal Atatürk. Turks around the world celebrate this special holiday, including in Indonesia.

including some signature dishes from renowned Turkish restaurant in Jakarta, Turkuaz, and more.

This national event was sponsored by Turkish Airlines, Turkuaz, Beko, LC

Waikiki, PT. Esitas Pacific, PT. Indo Kerdsa Tbk, PT. Grainland, PT. Universal Turkindo Velvet, PT. Ulusoy Electric Indonesia and PT. Karpowership Indonesia.

Turkish Embassy (jakarta.emb.mfa.gov.tr)

On 29 October 2019, the Embassy of Turkey in Indonesia held a special celebratory dinner at Four Seasons Hotel Jakarta. Hosted by the Turkish ambassador for Indonesia, Mahmut Erol Kılıç, the event was attended by the Turkish community living in the capital city and around Indonesia, and was filled with laughter and conversations between friends.

Organised by Exquisite Event Organiser, the celebration also welcomed ambassadors from other countries, as well as dignitaries such as Mr Rachmat Gobel, Vice Chairman of the House of Representatives of the Republic of Indonesia, who spoke on the strength of the bond between Turkey and Indonesia for almost seventy years. Guests were treated to a live music performance, traditional Turkish delicacies,

VIP guests at TURKISH DAY CELEBRATION

53

christmas Calendar: JAKARTA

Keraton at The Plaza, a Luxury Collection Hotel, Jakarta

Raffles Jakarta With Raffles Jakarta’s holiday activities, the whole family can enjoy a warm and festive atmosphere. The annual holiday tradition begins with the Garden Lighting Ceremony at the Hendra Gunawan Garden on Level 14, accompanied by a live choir singing favourite Christmas carols. In Arts Café by Raffles, guests can delight in special festive delicacies created by Chef Matias Ayala during Christmas Eve dinner and Christmas Day brunch. Throughout the month of December, enjoy Christmas afternoon tea packed with Christmas flavours and plenty of sweet treats, savouries and pastries. Let Raffles Jakarta take care of your little ones this Christmas with daily art and fun entertainment, including piñata games. Phone (+62) 2129880888 or email jakarta@raffles.com for reservations. (raffles.com/jakarta)

Get ready to take a whimsical journey as Keraton at The Plaza, a Luxury Collection Hotel, Jakarta brings an enchanting forest theme celebration to its property. On Christmas Eve, indulge in a sumptuous classic holiday buffet featuring roast turkey, mouthwatering carvings, Iberico ham, fresh seafood, caviar, lobster and scrumptious Christmas desserts at Bengawan Restaurant. Christmas Day will continue with a classic affair for the whole family to enjoy with a Christmas Brunch buffet that will feel like no other. To complete the festive celebrations, enjoy a special Christmas-themed high tea which highlights sweet and savoury treats, including gingerbread cookies. Call (+62) 2150680000 or email reservation.keratonattheplaza@ theluxurycollectionhotels.com for reservations. (keratonattheplazajakarta.com)

Ayana Midplaza, Jakarta

With a great love for the magical festive season, AYANA Midplaza, Jakarta culinary team is pulling together a wonderful festive extravaganza in its dining venues. The awardwinning restaurant RASA has a sumptuous buffet featuring classic holiday dishes and an elaborate dessert corner, as well as a live carving station during the Christmas Eve and Christmas Day brunches. Blue Terrace takes it up a notch with a stunning three-course or four-course set menu both on Christmas Eve and Christmas Day. Meanwhile enjoy a festive afternoon tea and festive cocktails in the most enchanting setting at JimBARan Lounge, available throughout December. Call (+62) 212510888 or email reservation@ayanajakarta.com to book. (ayanajakarta.com)

54

PASOLA at The Ritz-Carlton Jakarta, Pacific Place Known for its diverse menu and high-quality food, PASOLA restaurant serves a hearty buffet of international and Indonesian delicacies that everyone can appreciate. On Christmas Eve, enjoy the food while serenaded by a Christmas choir and look out for Santa Claus’ appearance. On Christmas Day, kids’ activities will be available during brunch, which will feature goodies like pomegranate-basted turkey, ocean trout crabmeat Wellington, Champagne-baked oysters, eggnog tarts and much more.

Meanwhile, delight your friends and loved ones with festive hampers filled with assorted cookies and drinks that will definitely bring warmth and even more happiness. Phone (+62) 2125501888 or email rc.jktrt.leads@ritzcarlton.com for details. (ritzcarlton.com/jakarta)

christmas Calendar: BALI

The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali The Laguna is laying on a Festive Vintage Vaganza with the glamour, glitz and sparkle of the Roaring Twenties. Homemade sweet Christmas treats can be found at Cornerstone, Santa will be visiting the resort with his sack of presents and Banyubiru will serve a spectacular buffet dinner full of seasonal specialities on both Christmas Eve and Christmas Day. Meanwhile, beachfront Arwana has a wonderful five-course degustation dinner on both Christmas Eve and Christmas Day, as well as its Festive Global Explorer Brunch on Christmas Day. Phone (+62) 361771327 or email laguna.reservation@ luxurycollection.com for reservations. (thelagunabali.com)

Four Seasons Resort Bali at Jimbaran Bay Join the Festive Celebrations by the Sea with Four Seasons Resort Bali at Jimbaran Bay and have a wonderful tropical Christmas. Santa will enjoy his annual surf in the beautiful Jimbaran Bay waves on Christmas Eve as he arrives at the resort and there are a whole host of feasts with desserts from the World's Best Chocolate Chef, Yusuke Aoki, at Wantilan and Sundara, as well as afternoon tea with Santa at Jimba Kids Club. Sundara Sundowners, meanwhile, is showcasing outstanding signature cocktails daily from 5 to 7pm. Phone (+62) 361701010 for details. (fourseasons.com/jimbaranbay)

Kwee Zeen at Sofitel Bali Nusa Dua Beach Resort Sofitel Bali Nusa Dua Beach Resort is well-known for its celebratory cuisine and this Christmas it has festive feasts galore. To make a Christmas meal even more accessible, Kwee Zeen is serving a festive gourmet dinner buffet from 20 December to 5 January, meanwhile, on Christmas Eve, additional special dishes will appear while Santa spreads the Christmas cheer. Christmas Day will be even merrier with both a festive lunch and dinner at Kwee Zeen accompanied by a live acoustic band and children's choir, as well as the opportunity to have your photo taken with Santa. Phone (+62) 3618492888 or email H9078-FB11@sofitel.com. (sofitel.com)

The Legian Seminyak, Bali Indulge your taste buds this Christmas at The Restaurant at The Legian Seminyak, Bali pampered by extraordinary food, unparalleled service and a truly exquisite beachfront setting. The talented culinary team, led by Michelin-starred Executive Chef Stephane Gortina, has crafted special menus for the season. Enjoy a six-course Christmas Eve Dinner serenaded by a live violinist playing Christmas carols, while on Christmas Day, a festive lunch with an appearance by Santa and a sumptuous six-course dinner, all with wine pairing available, will delight your palate. Advanced booking is essential by phone on (+62) 361730622 or email at f b@ thelegianbali.com. (lhm-hotels.com) 55

christmas Calendar: SINGAPORE

The Ritz-Carlton, Millenia Singapore Whether you’re on the lookout for a kidfriendly celebration, a full-on bubbly brunch, or the relaxed elegance of high tea amidst the hotel’s famous art collection, The Ritz-Carlton, Millenia Singapore has got it covered. Check out the Vintage Champagne Brunch, Christmas Eve lunch at Colony, Christmas Day dinner or the indulgent afternoon tea buffet at Chihuly Lounge. Kids will especially love the Christmas Buffet Brunch Extravaganza in the hotel’s Grand Ballroom. Call (+65) 63378888 to book. (ritzcarlton.com)

Mezza9 at Grand Hyatt Singapore Mezza9 has a special festive à la carte menu on offer throughout December, culminating in a grand Christmas Eve buffet dinner and Christmas Day brunch crammed with seasonal favourites like roast turkey with orange and spices, Roemertopf roasted rolled lamb shoulder, roasted bone-in Kurobata ham, a host of sustainable seafood on ice, Christmas pudding, plus a huge selection of international and western dishes. Call (+65) 67381234 to book. (hyatt.com)

Edge at Pan Pacific Singapore At Edge’s special Christmas Day champagne brunch, a different festive feast awaits diners at each of the restaurant’s seven live cooking stations. From glazed bone-in gammon ham with honey and cloves, to oven-roasted mustard Angus striploin and classic sweets like Christmas pudding and vanilla spiced rum entremets at the dessert station, there is plenty to tickle the seasonal taste buds. Call (+65) 68268240 for reservations. (edgefoodtheatre.com)

The Fullerton Hotel SINGAPORE Boasting an assortment of festive menus and fun at its dining outlets throughout December, The Fullerton Hotel Singapore is a spectacular and historic venue to celebrate Christmas. The Lighthouse Restaurant & Rooftop Bar has a selection of festive lunch and dinner menus, the grand Christmas Champagne Buffets at Town restaurant are a perennial favourite, while for a relaxed afternoon break, the seasonally inspired Festive Afternoon Tea is available in The Courtyard crammed full of savoury and sweet seasonal delights. Phone (+65) 67338388 for reservations. (fullertonhotels.com)

56

NEW YEAR Calendar: JAKARTA

Hotel Indonesia Kempinski JakartA Book your luxury accommodation and join the glittering New Year’s Eve celebrations at Hotel Indonesia Kempinski Jakarta. The festive room package includes breakfast for two, a party pack in your room and complimentary admission to The Greatest Showman-themed party featuring a special festive feast of western and Asian cuisines, live music and fun games. Meanwhile, OKU – the hotel’s famed Japanese restaurant – offers an artistic seven-course OKUKASE set menu crafted

by Chef Kazuma Yazawa with wagyu tenderloin and wasabi butter. For the lovebirds, celebrate the start of 2020 with a romantic five-course set menu paired with a bottle of sparkling wine while gazing at the stars from the rooftop at Sky Pool Bar. Call (+62) 2123583800 or email info.jakarta@kempinski.com to book. (kempinski.com/jakarta)

Pullman Jakarta Indonesia Celebrate the new year with joyful offerings from Pullman Jakarta Indonesia. A delectable holiday spread is on offer for New Year’s Eve dinner, as well as brunch on 1 January 2020 and Pullman Jakarta Indonesia also has an exclusive stay package to witness the celebratory fireworks that includes a two-night stay from 29 December with New Year’s Eve dinner at Sana Sini restaurant for two, as well as breakfast for the family, or treat your kids with fun activities in the kids’ club room package. Meanwhile, on New Year’s Eve and Day enjoy exquisite premium Japanese dishes at Kahyangan. Phone (+62) 2131921111 or email H8491@accor.com for reservations. (pullmanjakartaindonesia.com)

JHL Solitaire Gading Serpong End the year with a bang at JHL Solitaire Gading Serpong with gorgeous 180-degree views of Tangerang’s skyline at the Sky Ballroom. With the theme Magical Journey – A Cave of Wonders, the ballroom will be adorned with Disney cinema-inspired decorations. The evening kicks off at 6pm with a delightful buffet dinner at Mangan All Day Dining Restaurant and continues onto Sky Ballroom afterwards, where guests can enjoy live entertainment and a DJ performance. Make the night even

more enchanting with fun activities from face painting to tarot reading. You can book the New Year package for IDR2,998,000 net, which includes a one-night stay in the hotel, New Year’s Eve dinner and party celebration for two, or opt for a non-stay package priced at IDR788,000 net. That’s not all, guests stand a chance to win a grand prize of a return flight to Bali plus accommodation. Call (+62) 2139503000 or email info.dsgs@dvaree.com for reservations. (edgefoodtheatre.com)

Gran Meliá Jakarta Ring in the New Year at Gran Meliá Jakarta with a Glam Rock theme and delectable delights for a fun NYE celebration. To welcome 2020, a gala dinner will be accompanied by live music and dancing, with exciting lucky draws for the chance to win complimentary stays at Gran Meliá Jakarta and Meliá sister properties. For those who would like an urban getaway at this special time of year, Gran Meliá Jakarta is offering an exclusive room package so guests can join the party and relax into 2020 while making the most of the five-star facilities. Phone (+62) 215268080 or email info@granmeliajakarta.com for details. (granmeliajakarta.com) 57

NEW YEAR Calendar: BALI

Finns Beach Club

OMNIA Dayclub Bali Expect a dazzling NYE party at OMNIA Dayclub Bali this year.

The buzzing party destination is bringing Australia’s number one DJ, MaRLo, for its This is NYE party on 31 December. Dutchborn and Australian-raised, MaRLo is renowned for headlining the biggest parties around the world, including Tomorrowland, A State of Trance, Electric Daisy Carnival and more. A line-up of resident DJs will warm up the festivities before the headline act and a magical fireworks display will welcome the new year, illuminating the sky above the Uluwatu cliffs and the Indian Ocean. Phone (+62) 3618482150 or email reservations@omniabali.com for reservations. (omniaclubs.com/bali)

Celebrate the coming of the new year at one of Bali's most popular and happening venues, Finns Beach Club. Known for its incredible parties, Finns has an outstanding line up for what it is billing as the biggest new year's party in Bali. Running from 3pm to 2am, enjoy some of the world's best electronic music acts at the 170m beachfront location. Featuring Camelphat, Duke Dumont and Lost Frequencies, this will be the party of a lifetime. Last year 12,000 people saw in the new year at Finns. Tickets for this year are selling fast. Call (+62) 3618446327/28 or email info@finnsbeachclub.com to book (finnsbeachclub.com)

W Bali – Seminyak ALILA SEMINYAK Welcome 2020 with a stylish coastal experience, fine food, jazz and fireworks at Alila Seminyak. Seasalt is ready for a sparkling night with a special four-course set menu served from 7pm to midnight with live jazz, while over at the Beach Bar the celebrations start at 9pm with a street food market, songs from Lydia Rose accompanied by DJ Sammy Sax and a stunning firework display. Meanwhile, you can start the year right with a New Year’s Day Brunch at Seasalt from noon to 4pm, revived by the ocean breeze, fabulous food and free-flow Bloody Marys.

Phone (+62) 3613021888 or email seminyak@alilahotels.com for details. (alilahotels.com/seminyak)

Light it Up at W Bali – Seminyak is one of the island’s most iconic venues to celebrate New Year’s Eve and always inspires its guests to shimmer, show-off and shine. Start the night out with one of the resort’s famed buffets at FIRE or a four-course set menu dinner at Starfish Bloo and then head over to the sophisticated W Lounge or Woobar to party with guest DJ Franky Rizardo, a label boss and artist who is one of Holland’s finest dance music exports. Extra beats will be served by W’s renowned resident DJs and the signature fireworks show will dazzle at midnight. Call (+62) 3614738106 or email whotels.bali@whotels.com for reservations. (woobarbali.com)

58

NEW YEAR Calendar: SINGAPORE

1-Altitude

Candlenut at COMO Dempsey

Looking for a refined New Year’s Eve experience? The fabulous Stellar at 1-Altitude is offering an outstanding menu, or, for the full-on NYE party vibe, head upstairs to 1-Altitude Gallery and Bar, the highest al fresco bar in the world, boasting a spectacular 360-degree view of the city and stunning views over the famous Marina Bay NYE countdown, light and fireworks display. Call (+65) 64380410 for details. (1-altitude.com)

One of the city’s foremost lifestyle and dining destinations, COMO Dempsey, will host an array of New Year’s Eve dinners and countdown events spread throughout its venues and restaurants. Offering contemporary yet authentic traditional Straits-Chinese cuisine, the highlight for many will be the specially created menu by owner-chef Malcom Lee served at the world’s first Michelin-starred Peranakan restaurant, Candlenut.

Call (+65) 18003042288 for details. (comodempsey.sg)

LAVO Italian Restaurant & Rooftop Bar

SKAI Restaurant at Swissôtel The Stamford

Usher in the New Year with jaw-dropping views of the dazzling Marina Bay countdown fireworks display and an open bar. With free-flow champagne, wines, spirits and a lavish Italian-American buffet spread, this is a countdown party you will not want to miss!

Located on Level 57 of Sands Skypark Hotel, Tower 1, and with fabulous views over Marina Bay, LAVO Italian Restaurant & Rooftop Bar is one of Singapore’s hottest New Year’s Eve venues.

Call (+65) 66888591 for details. (lavosingapore.com)

SKAI Restaurant, situated on Level 70 of Swissôtel The Stamford, may well be the ideal choice if you want exceptional cuisine, a party vibe and a fabulous view of Marina Bay’s famed New Year's Eve countdown and fireworks. Floor-to-ceiling windows ensure you will have one of the best seats in the city, while the New Year’s Eve Set Dinner, curated by Executive Chef Paul Hallett, is sure to impress even the most discriminating gourmands.

Phone (+65) 68373322 for details. (skai.sg)

59

up close & Personal

Edi Pancamala With 20 years of culinary experience, Edi Pancamala remains creative in the kitchen.

Exquisite Taste talks to this Indonesian-born chef about creativity, the influence of Gordon Ramsay and his F&B mission for the newly opened Swissôtel Jakarta PIK Avenue. –

By Anggara Dialusi

60

: When did you first discover you had a passion for cooking?

Edi: It actually never occurred to me to get into the hospitality industry, let alone to become a chef. I wanted to be a soldier, but it didn’t happen, so I took the next best opportunity. Graduating from a tourism institute was the stepping-stone to me working as an F&B trainee at a hotel in Jakarta. At that time, I didn’t get a real opportunity to cook because I was in banquet operations, where one of the duties was to make tomato soup. Even so, I didn’t take it lightly and continued to learn, even making tomato soup for the family every time I returned to my mother's house. : You spent 14 years working in Dubai.

How did you end up there?

E: With the knowledge I had gained as a trainee, I was desperate to work in Dubai. In my interview, I said I would work twice as hard as everyone else and I was accepted at Verre, Gordon Ramsay's restaurant at Hilton Dubai Creek. I didn't know who Gordon Ramsay was. At Verre I found pleasure working in the kitchen and also confidence, so I knew that I wanted to continue exploring the world of F&B. After Verre, I became a sous chef at Hunters Room & Grill at The Westin Dubai Mina Seyahi Beach Resort & Marina and developed a reputation as a grill chef. Then I moved to West 14th Steakhouse and settled in Beirut, Lebanon, as a restaurant chef at Four Seasons Hotel Beirut.

Because of the situation in Beirut, I decided to return to Dubai to Mövenpick Jumeirah Beach as chef de cuisine. After 14 years in Dubai, I returned to Indonesia in 2012. : How much did working with Gordon Ramsay influence you?

E: It enlightened me that a chef is not just a cook. A chef has his own ego, charisma and pride. He is the persona that leads the kitchen. Gordon Ramsay might be controversial in the kitchen, but that is his trademark. Ramsay is also proficient in his professionalism; the chaos that occurs in the kitchen is never brought into the personal realm. Honing my cooking techniques for seven years with him, starting from the bottom until I became a junior sous chef, I gained knowledge that became a solid foundation for me as a chef. : In your opinion, what’s the most important quality for a chef?

E: Honesty. This is also what I learned from Ramsay. For example, if you have a dish that promises US prime beef, and the business side advises you to use a cheaper meat to reduce costs, I would refuse. We have to be honest with our guests. : What one dish would you recommend visitors try at Swissôtel Jakarta PIK Avenue?

E: You can’t miss our tuna gohu. This is a crowd-stopper at Summers at The Pool,

featuring hand-cut marinated tuna, pickled shimeji and avocado. Move on to iga bakar dabu-dabu with generous yet tasty cuts of beef short ribs topped with dabu-dabu salsa.

Let me take you on a culinary journey when you dine at our hotel. : You spend your working day in the kitchen, do you cook at home and if so, what is your go-to dish?

E: Honestly, I rarely cook at home, but when I do I make sambal goreng Cirebon, where I cut red chillies into thin strips, fry them in hot oil, drain, then mix with yellow herbs and water. Finally, I add meat, prawn or quail eggs, according to how I feel. : Away from the kitchen, what do you enjoy doing?

E: Gardening. I support Accor group's program Planet 21, which encourages sustainability and reduces food waste. There is a backyard garden at Swissôtel Jakarta PIK Avenue that we use to grow herbs. : What tips do you have for anyone looking to break into the culinary industry?

E: Never feel satisfied because a culinary journey has no limitations. Life is always changing. For example, if you find someone's risotto recipe is better than yours, don't be shy about acknowledging this and learning from it. Stay open to knowledge.

Swissôtel Jakarta PIK Avenue (swissotel.com)

61

Iga Bakar Dabu-Dabu (Grilled Ribs with Dabu-Dabu Sauce)

INGREDIENTS

METHOD

Green Sauce • 200g boneless beef short ribs • 60g shallots • 30g garlic • 15g coriander seeds • 30g lemongrass • 5g kaffir lime leaves • 5g turmeric powder • 1 star anise • ½ stick cinnamon • 60ml sweet soya sauce • 30g green tomato • 10g red chilli • 15g red onion • 20g torch ginger flower • 120g lime • 15ml EVOO • 10g coriander leaves • 60g chickpeas • Salt and pepper to taste

Marinade

62

1. Blend half the shallots, garlic, coriander seeds and turmeric powder to make a paste. Rub well into short rib then season with salt and pepper. Refrigerate overnight 2. Braise short rib in water with lemongrass, kaffir lime leaves, star anise, cinnamon stick and cook over a low heat for about 3 hours.

3. When cooked, remove from stock and rest beef.

4. Reduce the stock, then add sweet soya sauce. Set aside.

5. Use this to glaze the beef when grilling it.

Salsa 1. Finely dice green tomato, shallots, red onion, red chili and ginger torch flower to create a brunoise.

2. Place all ingredients in a mixing bowl, toss with olive oil, lime juice and zest. Finish with chopped coriander and salt and pepper to taste.

3. Place the chickpeas in a small saucepan, add vegetable trimmings, cook until soft. Purée and set aside.

To serve 1. Grill the short ribs over charcoal, or BBQ if preferred, brushing with soya glaze until caramelized and sticky.

2. Plate on sweetcorn and top with salsa.

SERVES 1

up close & Personal

Josh Tyler Australian-born Josh Tyler has a penchant for highlighting the best of local ingredients wherever he is. After working with great chefs in France and Canada, he opened his own restaurants in Sydney before making the decision to move to Bali to follow his passion for surfing and sharing good food. –

By Rizky Adityo

63

: How long have you been cooking professionally?

Josh Tyler: I have been cooking professionally for just over twenty years now. I never set out to be a chef, I was washing dishes to support a surfing habit in my hometown when the chef offered me an apprenticeship. Since then, I’ve been fortunate enough to work all over the world in some amazing establishments, learning from some great chefs. It all came full circle to where I began cooking, when I returned to my hometown to open and operate my own restaurant for several years, which was a great privilege. Now here I am in Bali.

: What is it that you enjoy the most about cooking?

J: I enjoy the process of cooking; I like that it requires your focus and to be in the moment. I am also a little competitive, so I like the challenge of producing something to the best of my ability. I love producing things that create positive food experiences for people, especially if it converts someone to loving something they previously disliked.

: How would you describe your style of cooking?

J: I’ve never been great at structure. My cooking style is fluid and responsive, yet technique driven. My food has always

64

been heavily influenced by classic French techniques with contemporary flavours that are a direct response to the produce available. : Did you go to culinary school, or are you self-taught?

J: A bit of both really. I began as a full-time apprentice in Australia, which is four years full time in a restaurant kitchen whilst doing one day a week at culinary school.

There is also always an element of ongoing self-exploration, as not everything you learn comes from an institution.

: Has there ever been an ingredient that you weren’t able to master and have decided to give up on?

J: There are quite a few things that have challenged me, more so recipes than ingredients, but I don’t give up easily. Many years ago, I went on the long pursuit of teaching myself how to make sourdough bread. It took me a long time to nail. There were endless nights over a couple of years that I spent trying to perfect my approach.

: Is there a childhood comfort food that you often think about?

J: Oh, there are many foods that I often think about. Mostly pies, sausage rolls and chocolate milk.

: On your day off, which restaurant do you enjoy going to the most?

J: My kids love Massimo in Sanur, so we end up there quite often. For something more refined, Cuca in Jimbaran is amazing.

Kevin has this ability to create something that is fantastically executed. : In the culinary world, who has been your biggest influence?

J: I am really fortunate to have apprenticed under Livio Braiuka. This man taught me a lot about not only cooking, but how to manage yourself in the kitchen. Working for Peter Doyle in Sydney taught me about respect for ingredients and sourcing quality.

Dan Hunter of Brae for growing his own produce, even the wheat for his bread is grown on site. This shows phenomenal dedication to creating the best product. : What do you think are the biggest misconceptions people have about chefs?

J: That we are loud, aggressive and a bunch of egomaniacs. : If you could cook for anyone, who would it be? Why? J: I would cook for my father, because he never had the opportunity to taste my food.

The Ungasan Clifftop Resort (theungasan.com)

Caramel Cheese Custard with Passion Fruit and Mangosteen Ingredients

Method

Custard • 250g gruyere cheese • 650g ricotta cheese • 4 whole eggs • 8 egg yolks • 500g cream • 1.5l milk • 350g sugar • 500g sugar for caramel

Custard 1. Warm the milk to 50C, infuse with gruyere cheese for two hours, then strain.

2. Whisk cream, sugar and ricotta till smooth.

3. Add the infused milk and remaining ingredients and blend.

4. Allow to rest for two hours, or overnight in chiller, until ready to bake.

Passion fruit curd • 600g passion fruit juice • 200g sugar • 10 egg yolks • 4 whole eggs • 250g butter

Caramel 1. Use the extra 500g sugar to make a dark caramel.

2. Place 1-2 tbsp of caramel in 10 ramekins (5cm diameter), allow to cool and set.

Baking the custards 1. Pre-heat the oven to 84C. 2. Pour the custard over the caramel.

3. Place ramekins in water bath and bake in the oven for 1 hour 15 minutes.

4. Allow to cool and set in the refrigerator overnight.

Passion fruit curd 1. Boil the passion fruit juice and sugar until sugar has dissolved.

2. Stir the eggs and juice in a bowl over a water bath until the mixture has thickened.

3. Removed from heat and whisk in butter.

4. Pour into a tray to a depth of 2cm and freeze overnight until firm.

To Serve • 5 mangosteen • Passion fruit pulp • Liquid nitrogen 1. Turn the custards out into a bowl.

2. Place five pieces of mangosteen around the custard.

3. Place liquid nitrogen into nitrogen stainless steel container.

4. Remove the passion fruit curd from the tray, turn onto its side and, using a mandolin, shave the curd into the liquid nitrogen.

5. Using a slotted spoon stir until frozen.

6. Remove the frozen curds and place around the custard.

7. Finish with a spoonful of passion fruit pulp on top of each custard and serve.

65

up close & Personal

Dove Sudarsana Helming the well-known and much-loved French-Mediterranean MÉTIS Restaurant, Lounge & Gallery in Bali, Dove has an unmatched passion for cooking and the drive to always keep learning.

He talked to Exquisite Taste to share his views, from his humble beginnings to his future goals. –

By Runi Indrani

66

: How did you get into the culinary world?

Dove: I was inspired by MÉTIS chef-owner Nicolas “Doudou” Tourneville after seeing his work. I’ve been working with him from back when I was still in my high school sophomore year. I didn’t start as a cook, I was a dishwasher first, but I was a curious kid; I really wanted to know how to cook and to learn thoroughly. I told Doudou this, and not only did he allow me, he also provided the platform, shared his skills and taught me everything I needed to know to make me who I am today. : Where do draw your inspiration to cook from?

D: Mostly from Doudou, but I also observe some of the best Michelin-starred chefs.

Looking for inspiration can be tricky, but these days we have social media, and of course books have always been there – and these channels help us see what’s out there.

We learn about the latest trends and see if we can incorporate these into our restaurant. But we never copy and paste, we always modify

ideas and tweak them to fit MÉTIS’ concept and standards. : What is the most important factor or philosophy that you apply to your career and in the kitchen?

D: Discipline is always my number one priority. When you’ve got the discipline part down pat, you will get consistency in many things – quality, service and more. : What goal do you have for MÉTIS as a chef?

D: Every chef must have different dreams and goals. For me, I want to keep improving MÉTIS and to make it even more wellknown and liked in Indonesia and abroad.

these requests. When we do, and it’s exactly what the customer wants, we get good feedback – and that’s the ultimate moment for me. We always try to tailor the dishes to some extent to cater to our diners’ preferences and dietary requirements. : What has been the biggest challenge in your career so far and how do you overcome it?

D: The biggest challenge for me is always to make MÉTIS a bigger name, and I try to do that by always upgrading the products, maintaining the quality and maintaining good team work here.

: What tips could you share with anyone looking to break into the culinary industry? : What’s the most memorable moment in D: You have to have the will to learn, and you have to know how to beat your ego – and your career? it’s not easy. You have to have patience and D: Sometimes we have guests who ask for go through the process, step by step, with no a particular dish made in a particular way shortcuts.

– something that reminds them of their hometown, or something that their mothers MÉTIS Restaurant, Lounge & Gallery used to make. We always try to accommodate (metisbali.com)

67

L’ŒUF DE POULE Crispy Soft Boiled Egg with Iberico Ham and Black Truff

68

Ingredients

Method

Custard • 1 boiled organic egg • 30g phyllo pastry • 1g wild arugula • 3g Iberico ham • 3g shaved parmesan • 30ml black truffle foam • A pinch of espelette pepper

1. Wrap the boiled organic egg with phyllo pastry and fry until crispy.

2. Put crispy egg on the plate.

3. Add black truffle foam, shaved parmesan, Iberico ham and wild

up close & Personal

Alex Gares Director of Operations at Mandapa, a Ritz-Carlton Reserve : What does your typical day look like?

A: I’m an early bird. I wake up around 6am and have early morning family time, check the international news and stock markets and go to work around 7am. First thing is to greet the team and check breakfast operations, double check emails, the morning briefing with our leaders and see how the day progresses. In hospitality you never know! : Now that you are director of operations, do you miss being in the heat of the kitchen?

A: I do not miss it as I still – and will always – get involved; no matter where and what, I cannot forget my roots, besides, I cook at home. I think people evolve. I have been lucky working with the best teams, chefs, restaurants and properties, however after more than 20 years, and being a curious person, I need to explore other pathways. : Do you see yourself more as a team leader or team player?

A: You cannot be a team leader if you are not a good team player. In the end, you will lead the teams, you can guide them, inspire them but they are the ones who are completely hands on in operations. We need to make sure that we work as a team. : Do you have any goal you want to achieve in the near future for the team?

A: My goal for the team is simple, to see them grow, excel and succeed in their field.

They have been doing a tremendous job and I hope they will keep being recognized by our guests and institutions out there, like the Exquisite Awards, for what they are doing.

: How did you get into the hospitality industry?

Alex: I have always been passionate about F&B as it is related to every single person regardless of where that person is from; cooking is tradition, culture and heritage. This growing desire to explore and deepen my knowledge of diverse cultures and traditions was what got me into the hospitality industry. It’s a place where I get to meet different people with different backgrounds and cultures.

: What tips would you give anyone looking to break into the culinary/ hospitality industry?

A: You need to be passionate and sure about : Who or what have been your biggest this career path. Hospitality, and especially influences and inspirations?

F&B and the kitchen, is tough. You need a A: Of course my mum, my grandad and the lot of dedication and hard work, but most country where I grew up. Different seasons affect food produce and recipes, as do people’s importantly you need to love what you are doing. This career path is highly rewarding; lifestyles. I am inspired not only by cooks or if you asked me whether I would choose this great F&B professionals but also passionate path again in my next life, my answer would people in general, from gardeners to graphic designers and IT guys. It is interesting to see be a solid yes, without hesitation. things from a different point of view, from Mandapa, a Ritz-Carlton Reserve people not related to your discipline, they (mandapareserve.com) have different thought processes.

69

up close & Personal

Bayu Retno Timur Executive Sous Chef at Mandapa, a Ritz-Carlton Reserve : Who or what have been your biggest influences and inspirations?

Bayu: Back when I was working at an Italian restaurant in Bvlgari Bali I got to know an Italian chef, Andrea Ferrero.

He taught me a lot of new and interesting cooking techniques focused on using fresh and high-quality local ingredients and products. Also during that time, I discovered and became inspired by some of the most renowned chefs, including Alain Ducasse, Rene Redzepi, Tomas Keller and Grant Acatz. They inspired me tremendously with their innovative dishes that upheld the basic cooking techniques. : What are the most important philosophies that you apply in your career and in the kitchen?

B: Teamwork, respect for others and to always learn new things. I always want to know something new in the kitchen, especially new items or techniques that are unfamiliar to me. Sharing information with the team is one way to inspire people around me, and sometimes I also learn a lot from them about my own work. : Do you see yourself more as a team leader or team player?

B: I am both. Sometimes I am a team player, but more often I am a leader in the kitchen. My responsibilities prior to this position saw me focus more on the operations of Kubu restaurant, from preparation to cooking and serving the dishes. Now I am more of a team leader controlling operations for all outlets, checking the quality of the products received, checking food preparation and the food that is delivered to the table, assisted by my outlet chefs.

opportunity because this cooking contest is held every two years. I'm proud to have been chosen as the Indonesian representative.

: What do you think of Indonesia’s F&B scene in general and what do you think is the biggest challenge?

B: Indonesia’s F&B is known by many : What is the most memorable/ people around the world and, with the rewarding experience you’ve had in your passage of time, guests have started to career? enjoy a variety of Indonesian dishes, along B: The most memorable experience for with drinks that are made using local me was when I was chosen to represent ingredients. I always see challenges as an Indonesia to compete at the 2018 Final opportunity. Our duty as F&B professionals Bocuse D’or Asia in Guangzhou, China. is to continue to explore Indonesian cuisine I learned many lessons there, got to know across the archipelago, to serve it in our many chefs with different backgrounds and from different countries. This was a very rare restaurants, make promotions in other

70

countries and re-create food and drinks using basic recipes that now may rarely be encountered. : What’s your ultimate goal as a chef?

B: My goal is to inspire the younger generation, share my knowledge with them and keep on creating and innovating in the culinary world to showcase the best dishes, especially Indonesian ones. : Do you have any advice or lessons that you'd like to pass on to your team?

B: Never stop learning, be passionate with what you are doing, and always look out for new things to learn.

Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

PAN ROASTED LAMB RACK Ingredients

Method

To serve

1 lamb rack, slow cooked 50g lamb loin, slow cooked 10g yogurt gel 10g red capsicum coulis 10g eggplant purée 30g seasonal vegetables, roasted 10g vegetables, pickled 10ml Moroccan spice jus

Moroccan spiced lamb rack 1. In a small bowl mix together mint, coriander, paprika, garlic, cumin, black pepper, cayenne pepper, salt, lemon juice and olive oil.

2. Marinate the lamb rack in the spice mix in a circulator at 60 degrees Celsius for 1.5 hour.

3. Removed the lamb and sear until golden brown, dust with butter, garlic and thyme.

Rest for five minutes before serving.

1. Serve the lamb rack with eggplant purée, red capsicum coulis, yogurt gel and pickled vegetables. Place the spiced lamb jus on the side.

Moroccan Spice 1tbs ground coriander 2tsp garlic, minced 1tsp sweet paprika powder 1tsp ground cumin 1tsp ground black pepper ¼tsp cayenne pepper salt 1 lemon, juiced 8tbs olive oil 5g mint Spiced Lamb Jus 750g lamb jus 1tsp cumin seeds 1tsp coriander seeds 1tsp paprika powder sugar

Spiced Lamb Jus 1. In a small pan reduce 1l lamb jus to ½l.

2. Heat small sauté pan, toast cumin seeds until fragrant, remove and repeat with crushed coriander.

3. In small pan, heat lamb fat, remove from the heat and add cumin, coriander, paprika and reduced lamb juice. Steep for 20 minutes, strain and season with salt and sugar.

71

up close & Personal

Pramunanda Aditya Chef de Cuisine for Sawah Terrace at Mandapa, a Ritz-Carlton Reserve : Who or what have been your biggest influences and inspirations in creating your dishes?

Adit: My biggest influence and inspirations came from my mother and my grandmother, they were the ones who introduced me to the art of Indonesian cuisine. : What do you think of Indonesia’s F&B scene in general and what do you think is the biggest challenge?

A: I think with the growing number of talented young chefs and the ever-increasing ideas to use different spices, the scene has huge potential for world-class restaurants to introduce Indonesian flavours to the world. However, that too is a challenge in itself, as Indonesian food is so rich in flavour and spices that some people might feel it is overwhelming. So we, as chefs of Indonesian cuisine, need to always think of new ways to introduce and present the most authentic Indonesian flavours without compromising the taste and, most importantly, the history behind each dish.

: How much do you incorporate Indonesian values and elements into your culinary creations at Sawah Terrace?

A: Everything in Sawah Terrace is inspired

by Indonesian values, from the arrival all the way to the departure. For example, we incorporated kobokan hand-washing for every diner before they start their meal. Then we serve an Indonesian salad we call lalapan before the main course. These are simple ways to introduce traditional Indonesian dining culture to foreigners. On top of that, we only use the freshest local produce in every dish that we serve in Sawah Terrace. I believe the authenticity of Indonesian food doesn’t just come from the dish itself, but from the experience as a whole. : What’s your goal for Sawah Terrace?

A: My goal is to make Sawah Terrace the best Indonesian restaurant, not just for all the guests that have ever dined here, but also the best in Indonesia.

Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

Hari Yuliyanto Pastry Chef at Mandapa, a Ritz-Carlton Reserve E: What made you decide to focus on the pastry side of the kitchen?

Hari: People say there’s always room for dessert, and for me that statement means diners are always looking forward to the last part of their meal, something delicious and memorable to end their gastronomic journey. So I decided to focus on the pastry kitchen so I can deliver happiness to the table and be the sweetest part of their culinary experience. Pastry also offers a lot of room for creativity, from simple breads to tier cakes and fine-dining plated desserts. This means I have no limit to exploring, improvising and experiencing different ingredients to create something new.

E: Who or what have been your biggest influences and inspiration?

H: My biggest influence in my pastry journey comes from the basic classic recipes. These

72

are the foundation of all the amazing pastries that we find out there. They spark creativity and imagination.

E: What is the most memorable/rewarding experience you’ve had in your career?

H: I remember vividly that on one occasion, one of our guests requested a classic European dessert – apple tart – that was not on the menu. So I made it from a classic recipe that I knew and presented it with a touch of contemporary plating. It turned out the guest loved the tart and said it resembled the one that his mom used to make for him as a child and that it brought back childhood memories.

E: What’s your ultimate goal as a chef?

H: It’s simple, to never stop baking and never stop being a pastry chef.

Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

up close & Personal

Anak Agung Rai Kamajaya Sous Chef for Kubu at Mandapa, a Ritz-Carlton Reserve : What has been your biggest influence for your work at Kubu?

Agung: If someone thinks that they have cooked perfectly, then there’s something wrong. I don’t want to be satisfied with what I make, because I think there’s always room for improvement. That’s what I use as the drive for my inspiration. : What’s the biggest challenge you’ve come across at Kubu and how did you overcome it?

A: My biggest challenge is to ensure that every single diner has the same dining experience, despite their different preferences in taste. I need to make sure that I can meet and exceed all their expectations so they leave Kubu feeling happy and take home an experience of a lifetime. To overcome this challenge, I need to make sure I am an effective listener when I converse with our guests, so I can fully understand what they are expecting from the dinner experience.

A: I see myself both as a team leader and a team player, as a leader I need to be able to encourage the team to be team players, because in the kitchen we rely heavily on teamwork to get everything done perfectly, from preparation to cooking, presenting and serving the best dishes to the diners. The only way to accomplish all that is to be a team player.

: What do you think of Indonesia’s F&B scene in general and what do you hope to see in the future?

A: I think the F&B scene in Indonesia is comparable to some of the best in the world because of its robust and unique characteristic in flavours and traditions. I hope the culinary scene in Indonesia will keep growing and expanding, producing memorable dishes and experiences for both domestic and international diners. The ultimate goal is to see more restaurants from Indonesia listed in the top restaurants of the world.

Mandapa, a Ritz-Carlton Reserve : Do you see yourself more as a team leader (mandapareserve.com) or team player?

Bachrudin Mahmud Sous Chef for Sawah Terrace at Mandapa, a Ritz-Carlton Reserve : When did you first discover your passion for the culinary industry?

Mahmud: This career started off as a hobby when I was only 10 years old. At the time I had to be far from my family and to do everything by myself, which of course included cooking my own meals. From there on out, my taste and knowledge of food began and I honour it every single day.

serve and the satisfaction of the customers has always been both my duty and challenge.

Therefore, trying to perfect my skills and hearing feedback from customers are things I must do every day. : What’s the most memorable/rewarding moment you’ve come across in your career?

M: Working for more than four years and pioneering my career along with the team at Sawah Terrace, also getting the award for best Indonesian Restaurant; these are two of the most memorable experiences I have had.

: How would you describe Sawah Terrace to our readers who are not familiar with the restaurant just yet?

M: Sawah terrace is not just a restaurant, it is an experience. It is where people come to enjoy : Where do you usually draw inspiration the true, unique Ubud ambience and taste for your work? authentic Indonesian cuisines.

M: I often go to parts of Indonesia to broaden my taste and knowledge of their authentic : What’s the biggest challenge you’ve come and special dishes. That has become one of the main sources of my inspiration which I across at Sawah Terrace and how do you incorporate into my work at Sawah Terrace. overcome it?

M: Maintaining the quality of food that I Mandapa, a Ritz-Carlton Reserve (mandapareserve.com)

73

Meet the inspiring and hardworking people behind the food and beverage scene who support the chefs and make sure the kitchen business runs smoothly. This time around we get to know Salim El Khayati from Four Seasons Hotel Jakarta, Melih Eker from The Ritz-Carlton Jakarta, Pacific Place, Kirk Bouffard from CafĂŠ Del Mar, Thomas Raguzzi from MĂŠtis Restaurant, Lounge and Gallery and Philipp Haupenthal from W Bali - Seminyak.

74

: What makes a typical day?

S: It begins with greeting the guests and checking on them during breakfast and continues with joining our operational morning briefing, then walking through the venues to ensure organization and adherence with quality and cleanliness standards. Moreover, my day stays busy with meeting our VIPs and event organizers, attending team briefings, as well as testing and tasting some food orders. : Your best attribute?

S: I am a friendly and honest person. I am creative and I feel fortunate to be able to apply my creativity every day. : Team player or team leader?

S: I don't see one existing without the other. In my opinion, a leader must be a team player. You should never ask the team to do something you can't do.

Salim El Khayati Director of Food & Beverage at Four Seasons Hotel Jakarta : What are your responsibilities?

Salim: As a leader, my goal is to constantly take care of my team and make sure they feel proud, empowered and happy in their workplace.

As a director of food and beverage, my job responsibilities include working with the team on promotions and activations for the venues, connecting with our clients and ensuring they are having a great experience, as well as making certain that we are in line with our financial targets.

: Who has been the most influential figure in your career to date?

S: My mentor since my time at The St. Regis New York. His name is Manuel Martinez. He is a true hotelier and a man of his word. He has always been present for me and showed his support through the years. : Name one really special thing about your hotel?

S: Our architectural interior design is a strong point that distinguishes us from others. Each place in our hotel has a character and a special feel. In addition to that we do have very talented and out-of-the-box thinkers on our culinary team. : How do you unwind?

S: I enjoy physical exercise and training. I also like walking the streets, taking photographs and drawing. : Dead or alive, who would you like to take out to dinner?

S: My best time going to dinner is with my wife. We are like-minded and it makes the experience so much better. If BeyoncĂŠ, Nelson Mandela or Roy Lichtenstein wanted to join, they would be more than welcome.

Four Seasons Hotel Jakarta (fourseasons.com)

75

is delivered to guest satisfaction. Also, I do a daily catch up with my Ladies and Gentlemen before the day ends. : Your best attribute?

M: I am commended every time for my positive attitude and selfdrive. As an ambassador of Ritz-Carlton, I always welcome guests, opportunities and challenges with full positivity. I always approach things in a positive manner and am determined to work harder and make sure things get done in a timely fashion. I pride myself on seeing things getting completed and I like to involve all the parties. I drive myself with purpose and align with excellence. : Team player or team leader?

M: I am a team leader and, at the same time, whenever required I can be a good team player too. I believe great team leaders don’t dictate the work to be done, they encourage team members to share their thoughts or vision and provide feedback.

Melih Eker Director of Food & Beverage at The Ritz-Carlton Jakarta, Pacific Place : What are your responsibilities?

Melih: I oversee the overall operations of food and beverage at The Ritz-Carlton Jakarta, Pacific Place.

: Who has been the most influential figure in your career to date?

M: It is hard to mention only one name as I have been working with many great leaders. Every single property I have worked at is like a school to me. Therefore, mentioning only one inspiring leader wouldn't be fair to all the leaders I have worked with. : Name one really special thing about your hotel?

M: Our Ladies and Gentlemen. They are the most important resource in creating guests for life. : How do you unwind?

M: I love spending time with family and friends whenever I get time off.

: What makes a typical day?

M: At Ritz-Carlton, my day starts with the operations line-up so I : Dead or alive, who would you like to take out to dinner? know what is going on in the hotel. My day progresses with a walk M: Chef Grant Achatz from Alinea Restaurant. I would love to get to through the restaurants and banqueting events, engaging with the know his career aspirations and the motivation behind his creativity. guests and our Ladies and Gentlemen, and ensuring the service quality The Ritz-Carlton Jakarta, Pacific Place (ritzcarlton.com)

76

: Your best attribute?

K: I would say my experiences. I have learned a lot from the choices that I made over the years, and I do hope that my bad choices allow me to make good choices now. I have been in the industry for 25 years and I think I can share my experiences with the people I’m working with. : Team player or team leader?

K: This is tough, but I think a little bit of both. Of course, my position right now is as the leader of a great team, but I don’t think I’m going to be able to make a decision without the support of these people that are working with me.

Kirk Bouffard General Manager at Café del Mar Bali

: What are your responsibilities?

Kirk: My responsibility here is pretty simple, I basically support everybody. I support my staff so they can serve the customers better, and I also support the investors. So yeah, I support everybody. : What makes a typical day?

K: Lately, my days are filled with reviewing the opening stages of this venue. We just opened literally on the first day of September, so there’s still a lot of things to be done. We’re also sorting out plans for next year.

: Who has been the most influential figure in your career to date?

K: I have two. The first one is the former CEO of a company I worked for in Las Vegas; she taught me to see the world and encouraged me to soak in new culture when I moved to the Bahamas. The other one is the CEO that I worked for in Singapore.

He taught me how to create healthy communication between me and the investors. : Name one really special thing about your venue?

K: I want to say the architecture, just because it catches your eyes from the outside. But the staff really do make this place stand out.

They’re the ones who will make your visit a complete experience. : How do you unwind?

K: It’s pretty simple. I mostly spend my day off reading or working out, but since living in Bali, I get to indulge in one of my favourite hobbies, which is surfing. : Dead or alive, who would you like to take out to dinner?

K: It’s either Einstein or my grandpa. I enjoy learning physics, so I grew up reading a lot of Einstein’s books. As for my grandpa, he was such a cool guy, but he died when I was young. So, it’d be great to spend more time with him.

Café del Mar Bali (cafedelmarbali.id)

77

: What makes a typical day T: Every morning I wake up as early as 6am, I do some boxing, or try to find a new inspiration for the restaurant. I come in to the office to do the briefing, check the kitchen, have an operational meeting, do administration and chat with the guests. It’s a job that encompasses every aspect of the venue, making sure every little detail is taken care of. I take a break in the afternoon, before going back to overlook the dinner operations. : Your best attribute?

T: I do love my job and what I’m doing; I know where I’m going. : Team player or team leader?

T: I can be both. When I lead, I have to know what I’m doing and believe in myself first. Once you trust yourself, you’re good to go.

Thomas Raguzzi General Manager at MÉTIS Restaurant, Lounge and Gallery

: What are your responsibilities?

Thomas: Everything. For a few years MÉTIS was the most happening place in Bali and it still is. But with more competitors on the horizon, I believe my vision is quite aggressive in terms of marketing and holding events. We just had our 10th anniversary party and it was an absolute hit; it just goes to show that we’re on the right track.

78

: Who has been the most influential figure in your career to date?

T: Joël Robuchon. He is the most legendary Michelin-starred chef.

I worked for him for 10 years and it was amazing. He was very meticulous, from how he presented his plates, even down to the way he wrote his recipes. He was exceptional, we called him Papa – working for him was close-knit, like a family. : Name one really special thing about your hotel or restaurant?

T: It’s not just a restaurant, it’s a unique destination. It hosts a restaurant, a gallery and a lounge. Furthermore, we have an upstairs dining room and a wine cellar. We have a very strong and dynamic character, comprising the best food, a unique atmosphere and incredible vibes. : How do you unwind?

T: Sipping on a fresh coconut by the beach, that’s more than enough. A fancy beach club is not for me, I just want a simple time by the beach. : Dead or alive, who would you like to take out to dinner?

T: My best friend who passed at the age of 33, Nicolas Durante.

MÉTIS Restaurant, Lounge and Gallery (metisbali.com)

and a quick breakfast, followed by the first meeting of the day at 8.30am. This part never really changes, but what comes next is different every day. Meeting guests, meeting suppliers, going through financials, planning new events, attending service role plays with my team and so on. Also the times I finish are very flexible and depend completely on the business and events we have. : Your best attribute?

P: Never stop, never settle. Always try to be better than before. : Team player or team leader?

P: Both. Leading the team and guiding them, so we all move in the same direction is obviously my main job, however as I started in the industry as a waiter I always enjoy busy days where I just work with the team on the floor and help them wherever I can.

Philipp Haupenthal Director of Beverage & Food at W Bali - Seminyak

: What are your responsibilities?

Philipp: Taking care of all beverage and food venues here at W Bali – Seminyak and ensuring we always deliver memorable service, along with what’s new or what’s next to our guests. : What makes a typical day?

P: My day usually starts at 7.30am with a walk through the venues

: Who has been the most influential figure in your career to date?

P: My first general manager in a small hotel in Germany where I did my apprenticeship. He guided me in the right direction and we are still in contact today. : Name one really special thing about your hotel?

P: The W spirit our Talents bring to life every day. From the security at the entrance through the entire hotel you can feel that everyone strives to deliver a special experience to our guests. Also, the design narratives of the property are a modern twist on Balinese culture that differentiate us from others. : How do you unwind?

P: With sport. I am not good at just relaxing for a whole day. : Dead or alive, who would you like to take out to dinner?

P: There are many amazing people out there who I would love to have a conversation with, but if I have to choose one right now, Will Smith for a fun night out.

W Bali - Seminyak (wbaliseminyak.com)

79

exquisite awards 2019

Exquisite Media celebrated its ninth anniversary with a dazzling celebration at InterContinental Jakarta Pondok Indah.

The distinguished guests dressed to impress and enjoyed free-flow drinks and a lavish buffet showcasing dishes from InterContinental Jakarta Pondok Indah, as well as from Akira Back and Noble by Zab Thai, as they mingled and networked with each other. The highlight of the glitzy gala evening was the presentation of the coveted Exquisite Awards 2019 for Jakarta and beyond, as voted online by the publisher’s readers, honouring outstanding hotels, fantastic restaurants and amazing bars. Meanwhile, the eagerly anticipated lucky draw saw guests win luxury hotel stays, a Samsung Galaxy Note 10+ and culminated in two grand prizes of one return business class flight to Paris and one return business class flight to Istanbul with Turkish Airlines. The event was sponsored by BANK BRI, Turkish Airlines, AQUA Reflections, The Singleton, Johnnie Walker, Dilmah and Wolf Blass.

JAKARTA 1. BEST FINE DINING Akira Back

8. AFTER DINNER NIGHTLIFE VENUE Bunk Lobby Lounge at Pullman Jakarta Central Park

2. BEST CASUAL DINING BAE by Socieaty

9. BEST BAR Henshin at The Westin Jakarta

16. BEST INDONESIAN RESTAURANT Sawah Terrace at Mandapa, a Ritz-Carlton Reserve

3. BEST BRUNCH Sugar & Spice

BALI 10. BEST FINE DINING Apéritif Restaurant

17. BEST MEDITERRANEAN RESTAURANT Métis Bali

11. BEST CASUAL DINING Arwana at The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

18. AFTER DINNER NIGHTLIFE VENUE Woobar at W Bali – Seminyak

3. BEST STEAKHOUSE Ruth’s Chris Steak House 4. BEST CHINESE RESTAURANT Tien Chao at Gran Melia Jakarta 5. BEST JAPANESE RESTAURANT Momozen

12. BEST BRUNCH Cucina at Sofitel Bali Nusa Dua Beach Resort

6. BEST INDONESIAN RESTAURANT Kembang Goela

13. BEST STEAKHOUSE Boy ‘N’ Cow Meat Boutique

7. BEST MEDITERRANEAN RESTAURANT Lyon at Mandarin Oriental, Jakarta

14. BEST CHINESE RESTAURANT Happy Chappy Chinese

Readers’ Choice RESTAURANTS - JAKARTA: • AB Steak • Alto Restaurant & Bar at Four Seasons Hotel Jakarta • Okuzono • OSO Ristorante • Sailendra at JW Marriott Hotel Jakarta • Shabu Shabu Gen

80

15. BEST JAPANESE RESTAURANT Sake no Hana Bali

19. BEST BAR Sling Bar at Double-Six Luxury Hotel – Seminyak 20. BEST BEACH CLUB Potato Head Beach Club Bali 21. BEST CLIFF CLUB OMNIA Dayclub Bali

Readers’ Choice RESTAURANTS - BALI • Above Rooftop, Lounge & Bar at Four Points by Sheraton Bali, Seminyak • BLANCO par Mandif • Jamie Oliver Kitchen • Makase at Hotel Indigo Bali Seminyak Beach • Roosterfish Beach Club • Sundays Beach Club • Wanaku Heritage IndoAsian Cuisine

andri dION YSIUS, ADRIAN WONG, M. YUSUF, SUSANNA KUSNOWO, T. MARLIENE DANUSOETEDJO, ELIAWATI ERLY, LENN Y MARLINA TANU, FATIH GULDAS, FLORA TOBING, JONATHAN LALLEMAND & ARI SYARIF

ADRIAN WONG & LENN Y MARLINA TANU

HIROMI MIZUSHIMA , LENN Y MARLINA TANU & SHO NAGANUMA

andri dION YSIUS, SUSANNA KUSNOWO, HIROMI MIZUSHIMA , NAZARIO ORLANDO, AMANDA O'CONNOR, ANDRI PUTRAJAYA, MARTIN WEISE, NAOYUKI SHIMADA & ANAHAT ARORA

CHRISTIAN RENE HOCHTL, METTY YUSTINI, RITA ELISABETH , ANGGARA DIALUSI, FRANCOIS LARAN, LIRA DACHLAN & YONATAN KACHKO

81

GRANT RAUBENHEIMER & LENN Y MARLINA TANU

JONATHAN LALLEMAND, CHRISTOPH POULS & RIZKY ADITYO

SJEFKE JANSEN & LENN Y MARLINA TANU

HEIDY SUZANNE & MONICA AGUSTA

82

TADAYOSHI TEDDY MOTOA & HEIDY SUZANNE

HEIDY SUZANNE & MARKUS CHRIS

DESIREE MERLINA & DERY SUKMA

AIRYN TANU, LENN Y MARLINA TANU, yulie nasution & STEVEN HUANG

M. YUSUF & VALENCIA MAXIMILLIAN

ROBERT JASON VEENENDAAL, SUSANNA KUSNOWO & RIZKY ADITYO

ANDRI DION YSIUS, SUSANNA KUSNOWO & HEIDY SUZANNE

ELISA KUSUMA & RUSLY AGUS ARYANTO

fr ancis surjaseputr a, eliawaty erly, lea pr anata & david hadiwibowo

rhys challenger & rizky adityo

lenn y marlina tanu, fatih guldas & m. yusuf

desiree merlina & RIZKY ADITYO

lenn y marlina tanu & venn y hermawan

adrian wong & alejandro ledesma mateos

heidy suzanne, r aymon & andrew abr am

monica agusta, T. MARLIENE DANUSOETEDJO, rumman amanda, debby setiawaty, lenn y marlina tanu, amanda o'connor, viana igah, bertha pesik & lir a dachlan

83

It’s that time of the year and we’re back once again with the eagerly awaited and highly coveted Exquisite Awards 2019, honouring top hotels, restaurants, bars and clubs. In the following pages, we share the winning venues that you, our readers, voted for as you made your voices heard.

See who won categories like Best Fine Dining, Best Casual Dining, Best Japanese, Best After Dinner Night Life and more. In the Readers’ Choice category, meanwhile, voters picked their favourites overall for any reason. Perhaps it was the great atmosphere, the décor, the extra-special warm-hearted welcome, a favourite dish, the imagination of the chef or the creativity of the mixologist.

To find out which hotels, wedding venues and spas won Exquisite Awards 2019, read Asia Dreams in print, online or on our app.

Congratulations to all the winners!

84

JAKARTA - Best Fine Dining

Akira Back

2019

M

ichelin-starred chef Akira Back brings his fun, quirky style to Jakarta’s diners with his eponymous restaurant Akira Back in the city centre.

Serving imaginative dishes that tantalise the taste buds and dazzle the senses is not enough for this trendsetter; he brings his own take to fine dining with a stylish restaurant that has a welcoming, lively ambience and a soundtrack crafted to his exacting standards in Las Vegas.

Set on the penthouse level of MD Place, the restaurant has a selection of exclusive private dining areas and multiple beautiful VIP rooms, ideal for celebrations large and small, as well as personal and corporate events.

The menu at Akira Back takes diners on a culinary journey influenced by the chef ’s earlier global travels as a competitive snowboarder, with liberal use of Korean and Japanese influences from his childhood.

His adventurous take on life can be seen in the unique flavour profiles of his creations, which are enhanced by seasonally fresh ingredients and his culinary talent.

Toro Tartare

Delight in creative sushi rolls and hot and cold dishes crafted with fresh seafood, organic meats and artisanal ingredients sourced from around the world, many served in shareable portions across multiple courses. Don’t miss the renowned Tuna Pizza on a wafer-thin crust with umami aioli and truffle oil, crispy AB Tacos filled with succulent minced wagyu galbi, 48-hour wagyu short rib and Jidori chicken.

The extensive drink menu includes Akira Back’s own label sake produced by the famous Nanbu Bijin brewery in southern Japan’s Iwate Prefecture, as well as wines, hand-crafted cocktails and other refreshing libations that perfectly match the delicious food.

Akira Back (akirabackindonesia.com)

highlights

• Tuna pizza • AB tacos • Toro tartare

85

JAKARTA - Best casual dining 2019

BAE by Socieaty can pick from a menu of Asian and western dishes dreamt up by Executive Chef Robert Veendendaal.

Start your dinner with finger food like cassava nachos, which features local cassava chips as a substitute for corn chips, served alongside beef, salsa, jalapeno, cheese and sour cream.

The famous bebek matah is another musttry dish here. The duck meat is cooked sous vide, resulting in incredibly moist and tender meat without losing any flavour. This is then combined with fragrant sambal matah with its mild, spicy kick to make it a crowd-pleaser.

For dessert, BAE has something that tastes good and is also perfect for social media, the chocolate salted egg lava cake that has a gooey dark chocolate and yellow salted egg sauce that flows out from inside the cake.

N

estled beneath the bustling Senayan City, BAE is a friendly venue for everyone. You can pick a table in the open area or sit on an elegant dark sofa inside and feast your

highlights

86

BAE is also proud of its drinks line-up. The bartender prepares signature cocktails, such as the 50 shades of Bae, a refreshing counter to Jakarta’s heat. There is also a wide range Wagyu beef satay of wines, as well as knowledgeable waiters to make wine-pairing recommendations, in line eyes on the wine display along the wall. The with BAE’s concept of Wine & Bites, whereby dining area features marble tabletops with the outdoor and indoor seating partitioned by each dish on the menu can be perfectly paired sleek modernistic racks bursting with a variety with wine. of imported wines and liquors. Diners at BAE BAE by Socieaty

• Bebek sambal matah • Chocolate salted egg lava cake • Wagyu beef satay

JAKARTA - BEST BRUNCH

Sugar & Spice at intercontinental jakarta pondok indah

2019

BLT SOUP

I

nspired by its name, Sugar & Spice, this all-day restaurant truly delivers with a wealth of the best of both on a nicely varied Saturday and Sunday brunch buffet. Located on the first floor of InterContinental Jakarta Pondok Indah, the comforting ambience is perfect to spend time with family and friends. With a classic interior design dominated by neutral colors and a touch of luxury from

the marble pillars and counter tops, guests feel the welcome ambience.

Sugar & Spice serves a range of culinary specialties inspired by cultures across five continents displayed at six live cooking stations. Served buffet style, guests can pick and choose whatever appeals to them, while a unique speakeasy teppanyaki bar inside the restaurant offers a more intimate setting.

Also not to be missed are InterContinental's signature trollies with beautiful stacks of smoked salmon and caviar on Melba toast, homemade Bloody Marys and Crepe Suzette.

Don't miss Sugar & Spice's signature BLT comprising bakso (Indonesian meatballs), lidah (beef tongue) and tunjang (beef tendon) and be awed by the delectable layers of flavours. This decadent dish was created

by Executive Chef Christoph Pouls and Executive Sous Chef Sudiyono after long research into how to present new signature dishes while retaining the unique flavours of traditional home-cooked meat dishes that hit home for the Indonesian palate. This melt in the mouth, seemingly simple soup is elevated to a truly exquisite level.

Experience the perfect brunch at InterContinental Jakarta Pondok Indah every Saturday and Sunday, from 12 noon to 3pm.

Sugar & Spice (jakartapondokindah.intercontinental.com)

highlights

• BLT soup • Australian short ribs • InterContinental signature trollies

87

JAKARTA - Best Steakhouse 2019

Ruth’s Chris Steak House

Petite Filet

A

t Ruth’s Chris Steak House in Kuningan, your last bite is just as great as your first. Serving the finest custom-aged USDA Prime beef, famous for its exceptional quality and excellent marbling, Ruth’s Chris uses its proprietary cooking method and the trademarked 982-degree Celsius oven that the founder, Ruth Fertel, helped to develop 50 years ago in New Orleans. For the Ruth’s Chris touch, your steak is served on a 260-degree Celsius plate sizzling with butter to keep it at the perfect temperature.

The steak menu allows you to pick the size and cut of meat you prefer, from filet, New York strip and rib eye, to T-bone, porterhouse and tomahawk, which is then cooked to tender, succulent perfection.

A selection of steak sauces is available, although we prefer the simplicity of salt, pepper and sizzling butter for a perfect bite.

A favourite non-steak option, meanwhile, is the Sizzlin’ Blue Crab Cakes, oozing warm lemon butter. Don’t forget to add some

highlights

88

delicious sides, such as asparagus, mashed potato, sautéed mushrooms and onion rings, all prepared to satisfy the most demanding epicures. Finish with the famous cheesecake with its creamy fluffiness topped with fresh berries; who could resist that?

• Petite filet • Sizzlin’ blue crab cakes • New orleans cheesecake

Whether you’re enjoying a romantic dinner, a business meeting, a private party or a drink at the bar, Ruth’s Chris Steak House will deliver great service and an unforgettable dining experience, all paired with a wide selection of fine wines and other excellent drinks.

Ruth’s Chris Steak House (ruthschris.com)

JAKARTA - Best Chinese Restaurant

Tien Chao at Gran Meliá Jakarta

2019

T

ien Chao at Gran Meliá Jakarta is especially suited to discerning diners looking for refined dishes in an unmistakably sophisticated Chinese ambience. Serving Szechuan and Cantonese cuisine, the highly skilled culinary team creatively interpret traditional flavours in a modern way. Decorated in elegant Chinese style, Tien Chao offers faultless service and attention to match its remarkable cuisine.

With floor-to-ceiling windows, the view opens onto carefully manicured gardens making the space bright and lively.

As you would expect in such an elegant setting, the food is impressive. Pushing the boundaries of the conventional, the restaurant is widely known for its enchanting flavours, which make it one of the finest restaurants in Jakarta. The signature dishes include the delectable Peking duck, crispy golden prawn with orange sauce, fried rice with foie gras and Tien Chao’s popular seafood dumpling soup.

If you are looking for authentic dim sum, then you're in the right place. The sumptuous all-you-can-eat dim sum buffet is available on weekends with signature shiu mai, xiao long bao, scallop dumpling with caviar, crabmeat and goji dumpling, not to mention Tien Chao’s specialties of egg custard and salted yolk pao. These irresistible dim sum dishes are sure to provide a great culinary experience.

Tien Chao (tienchao.com) Peking duck

highlights

• Peking duck • Dumpling soup • Dim sum buffet

89

JAKARTA - BEST JAPANESE RESTAURANT 2019

MOMOZEN

Truffle Donabe Gohan

R

enowned for its delightful food and the generous use of luscious fresh truffles, Momozen combines contemporary Japanese cuisine with French nuances for a delectable dining experience.

Helming the kitchen, as well as being the creator of the carefully crafted menu, is Chef Sho Naganuma, whose background in award-winning and Michelin-starred restaurants helped develop his strong belief in respecting classic dishes and techniques, while embracing new innovations, in turn leading to some outstanding dishes on the Momozen menu.

Known for his appearances on the Asian Food Channel, Chef Naganuma pairs the wonderful flavours of Japan and France in exceptional ways. A firm favourite since the restaurant opened is the truffle donabe gohan, a traditional Japanese claypot of fragrant, fluffy truffle rice served fresh at the table with the option of additional fresh truffles, wagyu beef, grilled foie gras or truffle scrambled egg, making it comfort food of the very highest quality.

highlights

90

The menu is varied and has so many temptations that multiple visits are needed to Momozen to explore the selection, which includes truffle chawanmushi, incredible meat and seafood dishes, such as the Sakura Miso Cod and Baby Chic Truffle Rice, and special beef from boutique cattle houses in Japan, like the Master Kobe Shiogama Beef.

• Truffle donabe gohan • Baby chick truffle rice • Yuzu crème brulée

The restaurant itself can be found on the 46th floor of The Plaza and has a sleek, minimalist interior framed by floorto-ceiling windows with views across Jakarta’s skyline, while the stylish modern chandeliers are an eye-catching feature.

Momozen

JAKARTA - Best INDONESIAN RESTAURANT

KEMBANG GOELA

2019

DENDENG BALADO

P

repare to feast like a royal on traditional Indonesian dishes with hints of Dutch and Peranakan cooking at Kembang Goela in a luxurious colonial-style house.

Established in 2005, Kembang Goela is adorned with antiques, elegant wooden furniture and glittering chandeliers hanging from high ceilings, with large windows bringing in the daylight. Inside is the lounge, main dining room with its grand piano, and an exquisitely beautiful rijsttafel room which is often chosen to host special occasions.

Need something less exotic? Dutchstyle snacks such as bitterballen and poffertjes will delight your taste buds, while finishing with an es kopyor durian, a combination of creamy durian flesh and coconut, is blissful.

For a one-of-a-kind experience, opt for the rijsttafel, a Dutch innovation to

sample an extended variety of dishes, from appetisers to dessert. Part of what makes rijsttafel special is the manner in which it is served. A large number of waiters march out of the kitchen, each bearing one of five to 20 dishes. It’s truly an experience that you will never forget.

Kembang Goela (pakisculinary.com)

Kembang Goela serves authentic flavours and regular diners often return for specialties such as dendeng balado, a classic Indonesian dish featuring the thinnest slices of beef fried to perfection and served with fresh, hot chillies.

Next is something you don’t see every day, Sosis Oom Yance, a 1-metre boiled chicken sausage served with mustard and chilli tomato sauce.

highlights

• Dendeng balado • Es kopyor durian • Rijsttafel

91

JAKARTA - BEST MEDITERRANEAN RESTAURANT 2019

Lyon

at Mandarin Oriental, Jakarta

Pan-Seared Foie Gr as

T

he epitome of an elegant French brasserie, Lyon at Mandarin Oriental, Jakarta is home to a delightful menu of French classics from across the country, all crafted using the freshest seasonal ingredients. The combination of warm Indonesian hospitality and authentic French fare cooked with traditional techniques make Lyon popular with the

city's luminaries, who fully appreciate the sophisticated, wholesome food.

Among the many delightful finds on the new à la carte menu, be sure to try the pan-seared foie gras with strawberry, hazelnut crumble and brioche for a silken sweet and tart flavour sensation. Another treat is the classic onion soup with a hearty, flavoursome broth packed with

onions and topped with AOC Comté cheese and croutons. Having trained under chefs Julien Royer and Ebbe Vollmer, Chef de Cuisine Edi Tan is masterful with these iconic French dishes. The lightly grilled Dover Sole Meunière is the perfect choice for a light meal, while heartier appetites are sure to love the Entrecôte Café de Paris, a 180g striploin steak with iconic Café de Paris sauce, served with French fries.

Take your dining to another level at Lyon and host your guests in one of the striking private dining rooms. The Glass Room is located between two glass-walled wine cellars, making it perfect for wine lovers who can appreciate the impressive collection, it also overlooks the lobby from its floorto-ceiling glass window. The Beaujolais, meanwhile, boasts a refined European look with an impressive chandelier and is ideal for intimate dinners and cocktail parties.

Lyon also offers a business lunch menu on weekdays and a relaxing Saturday brunch to kick-off the weekend.

Lyon (mandarinoriental.com)

highlights

92

• Pan-seared foie gras • Vol au vent • Ispahan millefeuille

JAKARTA - Best After Dinner Nightlife

BUNK Lobby Lounge at pullman jakarta central park

2019

comprehensive array of wines, cocktails, mocktails and a delectable selection of tapas platters. Cocktail aficionados are welcome to hang out at the polished, industrial-style neon backlit bar, while wine lovers can relax on the comfy sofas to try out the hotel’s signature finest wines served using Vinoteca by Pullman.

You can’t go to BUNK Lobby Lounge and not try one of their signature drinks LOL!. Inspired by the iconic Charlie Chaplin, the fancy cocktail is a blend of strawberry-infused Greenalls gin, Campari, Giffard peach syrup, fresh lime juice, Nielsen Massey rose water and egg white. While BUNK Lobby Lounge opens from morning, things start pumping around 6pm when social hour starts. Until 8pm, guests can sip a draught beer, cocktail or wine on the buy one get one promo, or nibble on three succulent tapas including patatas bravas.

BUNK Lobby Lounge (pullmanjakartacentralpark.com) LOL!

B

oasting a dramatic spiral stairway, BUNK Lobby Lounge is a sensuous bar that is perfect for casual business discussions.

With its distinctive raw industrial interior design concept and artwork pieces from local artists scattered around, BUNK Lobby Lounge has become one of the hottest venues to chill out. Set in a stylish urban atmosphere, guests can enjoy an extensive range of teas, coffee and a sumptuous selection of all-day hors d’oeuvres and tapas. Chill with friends on the intimate mezzanine level accessed via the spiral stairway or enjoy the outdoors on the terrace overlooking Tribeca Park.

Come evening, BUNK Lobby Lounge transforms into a chic bar serving a

highlights

• LOL! • Patatas bravas • Vinoteca by Pullman

93

JAKARTA - BEST BAR 2019

Henshin at The Westin Jakarta

Eden of Kyoto

T

he three-floor destination Henshin at The Westin Jakarta is both a restaurant and the highest rooftop bar in Indonesia. Famed for its Nikkei cuisine, the Peruvian-Japanese inspiration is found not only in Henshin’s culinary delights but also in its eclectic cocktails at the bar. The talented mixologist team at this vibrant evening venue have crafted some tantalising libations with ingredients such as yuzu, infused tea, sake and other regional delights.

Samurai stories, which is a refreshingly citrusy drink combining vodka with shiso, elderflower, yuzu and orange bitters flavours.

Henshin serves a great selection of bar snacks and after-hours comfort food – don’t miss the Henshin nachos, salmon with coriander rice or the nigiri – as well as

With such an eye-catching venue and views across the city’s sparkling skyline, the drinks shine not only for their taste but also the presentation. Favourites such as Sakura Maru – named for the first ship to bring the Japanese to Peru in the 1800s –, The Last Ronin, Issei and Eden of Kyoto are all easily recognisable from their many social media posts. If you ask the mixologists for their favourite drink, they’ll serve you a 47 Ronin, inspired by one of Japan’s famed

highlights

94

• Eden of Kyoto • Sakura Maru • 47 Ronin

holding promotions such as Henshin Sunset on Sundays and Mondays and Ladies Night on Wednesdays, as well as having nightly DJs and a live saxophonist. Henshin is also renowned for hosting functions and events, with a function room adjacent to the bar, as well as an indoors and rooftop terrace that are ideal for corporate and social events.

Henshin (henshinjakarta.com)

BALI - BEST FINE DINING

Apéritif

2019

A

péritif is relatively new, compared to most of its counterparts, but that hasn’t stopped the fine dining destination from exceling and winning the hearts (and palates) of discerning diners.

Picturesquely ensconced in the lushest of Ubud’s tropical jungle, the restaurant is a perfect haven to get away from the busy outside world. That said, Apéritif is only a short drive away from central Ubud.

Helmed by Nic Vanderbeeken, one of the most respected chefs in Bali and beyond, Apéritif seamlessly juxtaposes the old Spice Islands with distinctive contemporary European flavours and techniques. Offering an elegant eightcourse degustation menu, diners will be delighted to find a darling cacophony of modern flavours, lesser-known Indonesian ingredients, top-quality produce from around the world and also from Apéritif ’s own greenhouse.

The moniker is brought to life as every evening at Apéritif starts with an aperitif session – a European pre-dinner drinks and light bites tradition to rouse the palate.

Diners can bask in the complimentary aperitifs and canapés in the roaring twenties-themed bar.

Beurre blanc-poached Papua cr ab

Nic is supported by a meticulous culinary team that has honed its skills in great kitchens around the globe. “The menu highlights the wealth of experience we have from immersing ourselves in culinary cultures all over the world. We wanted to showcase what an eclectic and wellconstructed global menu looks like,” Nic mused. “We are constantly experimenting with a myriad of native herbs, fruits and produce available here, and incorporating these into our highly technical degustation menu. We have taken careful consideration to provide a dining experience that is truly enchanting and unlike any other found in Bali.

Apéritif (aperitif.com)

highlights

• B eurre blanc-poached Papua crab • Urab • Martino beef tartare

95

BALI - Best CASUAL DINING 2019

Arwana Restaurant at The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali

While Arwana Restaurant serves only the best ingredients, the venue has a warm and hospitable ambience that welcomes diners of all kinds. The alfresco situation in the evening is a lovers’ paradise – perfect for a romantic, candle-lit dinner, while during brunch on Sundays, the atmosphere at Arwana is inviting for the whole family. In addition to serving lunch and dinner, the restaurant also offers an exquisite afternoon tea that should not be missed.

Lobster thermidor

N

estled in the perfectly manicured area of Nusa Dua, Arwana Restaurant is part of the fivestar hotel, The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali. Blessed with a beachfront location, the restaurant stays on theme by offering an extensive selection of delicious fish and seafood dishes prepared, cooked and presented to perfection. The main star itself – the seafood – is sourced from the local fish market, fresh every morning.

Diners can choose to dine in a charmingly rustic, air-conditioned indoor dining area, on the terrace to get a bit of an outdoor feel, or right by the beach to feel the sand between their toes. The Indian Ocean view and gentle sea breeze complement the already enchanting dining experience at Arwana Restaurant.

Add to that the unrivalled service and the impressive range of wines and cocktails and you have a dining experience to remember.

highlights

96

• Lobster thermidor • Dragon rolls • Giant seafood sword

Arwana Restaurant is led by respected chef I Made Putra, who has been with the property for almost 25 years. With numerous recognitions and accolades under his belt, Putra always strives to bring Arwana to the next level. Don’t forget to try the restaurant’s signature dish, the lobster thermidor. You can choose the lobster from the vivarium, making it reminiscent of an old fish market experience. Sourced from the south-eastern coast of Indonesia, the dish is prepared with local ingredients and is a perfect adaptation of the classic French recipe.

Arwana Restaurant (thelagunabali.com)

BALI - BEST BRUNCH

Cucina at Sofitel Bali Nusa Dua Beach Resort

2019

Fresh seafood selection

C

ucina is one of the signature restaurants at Sofitel Bali Nusa Dua Beach Resort – a hotel known for its contemporary French style combined with a warm Balinese touch. Cucina itself offers a wide range of scrumptious Mediterranean dishes that no discerning diners will ever forget.

Upon mentioning Cucina, long-time clientele will vouch for the restaurant’s bountiful brunch programme, Brunch à la Française, available every Sunday from 11am to 3pm.

prawns and more. Other than hosting a steakhouse, seafood and grill section, Cucina is also an Italian Osteria, so you will definitely find endless Italian culinary delights at the brunch, from varieties of pasta and pizza, to Italian desserts like tiramisu and panna cotta.

You can always amp up your brunch experience here by opting for the premium

brunch package, allowing you to imbibe on imported red or white wines, sparkling wines, beers, cocktails, mocktails, soft drinks, juices and water. The sweet cherry on top is that the brunch is inclusive of access to the resort’s massive swimming pool – in addition to free access to La Villa Des Enfants Kids Club and 20 percent discount on all SoSPA treatments.

Cucina (sofitel.com)

Brunch at Cucina is always an extravagant affair, with the restaurant’s expansive dining area filled with culinary stations from end to end. Sometimes it’s hard to decide where to start at Cucina’s Brunch à la Française, but that’s a good problem to have.

Taking centre stage is the restaurant’s signature charcuterie, cheeses and their condiments. Just beyond the cold cuts, carnivores can find joy in the decadent meat selection – from roast beef and turkey, to gammon ham. Some diners like to start with Cucina’s enticing selection of fresh seafood, including fresh oysters, clams,

highlights

• Signature charcuterie • Fresh seafood • Dessert selection

97

BALI - Best Steakhouse 2019

Boy’N’Cow Meat Boutique

Austr alian 900g porterhouse

S

trategically located at the start of Seminyak’s famous Eat Street, Boy’N’Cow is a rustic dining haven, especially for carnivores and meat lovers. First timers will recognise the establishment right away. From the outside, it looks like an industrial warehouse, only adorned with the namesake sign. Inside, it’s trendy, it’s warm, it’s cosy and more importantly, the sight and smell will definitely rouse the appetite.

The main star of Boy’N’Cow is the meat – obviously – and the culinary team here really knows what they’re doing with the succulent cuts. The restaurant sources its grain- or grass-fed beef from sustainable farms in Australia and the United States, before dry-aging the beef for 28 days right alongside the restaurant’s kitchen. The chefs then meticulously break down the beef to perfectly juicy cuts ready to be prepped.

All it takes is just a little bit of oil and Boy’N’Cow’s signature rub before the beef is grilled on the charcoal-fuelled gaucho grill and brought to your table.

highlights

98

Choose from cuts like striploin, rib eye and tenderloin to have your meaty goodness.

That said, don’t miss the non-steak or beefless dishes! Start with the foie gras served with port grape jam and toasted brioche, or the beef striploin carpaccio, or Parma ham with 63-degree egg, mushroom and asparagus. Share some steak tartare or bone marrow with your companions while waiting for the main dishes to arrive. If you

• USDA 1kg prime tomahawk • Australian 900g porterhouse • 60-day dry-aged sirloin wagyu

have a big group and appetite with you, why not try the 900g Australian porterhouse?

Don’t forget to add four side dishes for the whole table at a special price. Before and/ or after the dinner, you might want to head to the mezzanine level to the restaurant’s cocktail lounge and try one of Boy’N’Cow’s intoxicating tipples.

Boy’N’Cow Meat Boutique (boyncow.com)

BALI - BEST CHINESE RESTAURANT

Happy Chappy Chinese

2019

Assorted dim sum

L

ocated in the most happening area in Bali, Seminyak, Happy Chappy Chinese has become a favourite dining destination for locals and tourists alike. At first sight, the restaurant has a festive and inviting façade – drawing inspiration from Chinese architecture. Inside, diners will find an old Shanghai-inspired interior, amped up with contemporary touches here and there.

The restaurant is spacious enough to accommodate up to 160 diners, with a welcoming ambience for couples, families and groups. Authentic elements and aesthetics add an oomph to the experience, such as the fortune cookies given to each diner, and the Fortune Pond – a life-sized statue of the namesake mascot where guests can drop a

coin and make a wish. If you want to chill in a cosy and intimate setting, the bar area is where you should go, and last but not least is the pretty, cool outdoor area if you want refreshing scenery.

Happy Chappy Chinese (happychappychinese.com)

Serving a wide selection of tasty traditional Cantonese-style Chinese cuisine, the family-style restaurant encourages you to share the feast with loved ones. Signature dishes like the classic honey prawns or the mouth-watering Peking duck are presented in family-style servings, perfect choices for a family’s or group’s quality mealtime.

Another highlight at Happy Chappy Chinese is its much-loved Sunday dim sum brunch, serving a smorgasbord of dim sums. On the steamed side, diners can expect classic favourites like succulent shu mai, emerald dumplings and prawn har gow, while on the fried side are prawn gou gee, prawn sesame cakwe, Szechuan wontons and more.

highlights

• Peking duck • H oney prawns • Assorted dim sum

99

BALI - BEST JAPANESE RESTAURANT 2019

Sake no Hana Bali

S

Hamachi Namawasabi

ince it first opened in Bali, Sake no Hana has served the Island of the Gods a fresh and exciting style of refined Japanese cuisine, while still embracing the traditional philosophy of being perfectly aligned with nature. It’s

not just the food and drinks that follows this creed, the restaurant itself is cooled by a gentle sea breeze through the recycled wood lattice-work walls and has views over buzzing OMNIA Dayclub, the clifftops of Uluwatu, to a vast expanse of Indian Ocean.

Inside the nature-inspired restaurant, the highly skilled chefs have created an à la carte menu that includes sushi and sashimi, charcoal grilled temptations, kamameshi rice dishes and decadent desserts, all created from ingredients that are fresh, seasonal and as locally sourced as possible, with the seafood coming directly from local fishermen. Among the enticing choices, the modern, lightly fried or grilled sushi are always popular, as is the succulent grilled lobster with chilli shiso ponzu butter.

An even more relaxed ambience can be found at the Grand Staircase, where guests can relax and enjoy light bites, along with house-crafted cocktails created to make the most of Japanese and local flavours, and to pair exquisitely with the fine cuisine. Be sure to try one of the signature cocktails, like Saumurai 23, a smoky concoction served with great drama at your table.

Sake no Hana Bali (sakenohana.com)

highlights

100

• Chilean seabass with champagne yuzu miso • Hamachi namawasabi • Umami

BALI - Best Indonesian Restaurant

Sawah Terrace at Mandapa, a Ritz-Carlton Reserve

2019

Oxtail soup

T

o savour the rich and vibrant flavours of Indonesian cuisine while basking in an unrivalled charming ambience, look no further than Sawah Terrace at Mandapa, a Ritz-Carlton Reserve. The restaurant is surrounded by scenic natural elements, like the namesake rice paddies, the trickling Ayung River and the property’s own vegetable garden, creating an atmosphere unlike anywhere else.

known tradition in the country. The usual complimentary basket of welcome breads is replaced by lalapan, raw mixed vegetables served with sambal and mixed local crackers.

Under the guidance of Chef de Cuisine Pramunanda Aditya and Sous Chef Bachrudin Mahmud, the Sawah Terrace

team successfully brings back nostalgic Indonesian delicacies to the much-deserved centre stage. Look forward to dishes like the fragrant oxtail soup, slow-cooked beef cheek rendang, classic chicken satay, spicy basil woku red snapper, salted egg prawns and much more.

Sawah Terrace (mandapareserve.com)

When it comes to the food, Sawah Terrace serves select authentic Indonesian dishes, with a light touch of refinement to wow the palate. The restaurant also serves its food in family-style portions, just like a true Indonesian dining experience shared with loved ones over quality time and conversation.

The journey at Sawah Terrace begins with a handwashing ritual with lime, pandan and lime leaf-infused water – a very well-

highlights

• Oxtail soup • Slow-cooked beef cheek rendang • Spicy basil woku red snapper

101

BALI - Best Mediterranean Restaurant 2019

MÉTIS Restaurant, Lounge & Gallery

La caille

F

or a decade now, MÉTIS Restaurant, Lounge & Gallery has been the favourite go-to dining destination for diners with distinguished palates who long for French cuisine in Bali. Created by respected culinary maestro Nicolas “Doudou” Tourneville and art connoisseur Said Alem, the Mediterranean restaurant is more than a restaurant, it is also what the name itself describes, a lounge and gallery.

Combining fine French gastronomic delights, friendly Balinese hospitality and refined arts, MÉTIS has unmistakeable class and understated sophistication. Helmed by Doudou himself and Executive Chef Dove Sudarsana, the culinary team successfully presents outstanding interpretations of classic French cuisine, enhanced with Mediterranean elements.

Dishes like le terrine de foie gras with apple cloves, Morello cherry sauce and chardonnay gelée, and juicy roasted quail stuffed with duck and served with honey coriander sauce are just two of the delectable delights you can expect from the restaurant.

highlights

102

In addition to the exquisite menu at MÉTIS, the ambience is also unparalleled. Blurring the boundaries between indoor and outdoor, the establishment juxtaposes a classy and contemporary French interior and local touches with a manicured tropical garden for a one-of-a-kind feel. Opt for an al fresco table for a sundowner or a romantic dinner.

• Le terrine de foie gras • La caille • La langouste “frites”

MÉTIS also has a private dining room that accommodates from 25 to 120 guests for events of all kinds, from corporate meetings and wedding receptions, to cocktail parties, product launches and more. If you have a penchant for curated arts, MÉTIS will also cater to your artistic soul with one of the most coveted galleries in Bali.

MÉTIS Restaurant, Lounge & Gallery (metisbali.com)

BALI - After Dinner Nightlife Venue

Woobar

at W Bali - Seminyak

2019

A

sk any Indonesian or international traveller, or even locals or expats living in Bali, about the ultimate destination to kickback and chill and/or party, chances are most of them will name Woobar at the top of their list. Located in Seminyak, Bali’s most happening area, and at the hippest property in the area, W Bali – Seminyak, Woobar is a cool beachfront bar by day and a stylish party spot by night.

Providing front row seats to the mesmerising views across Seminyak Beach and the Indian Ocean, Woobar is a popular venue to enjoy the sunset while sipping refreshing tropical cocktails. The merriment continues after dark with the hottest DJs in Bali taking turns to spin the latest party tracks.

Head to Woobase to check out the sultry and elusive underground vibe, or if the outdoors is more your thing, opt for the daybeds by the rooftop or on the surrounding WET pool deck to enjoy a gentle sea breeze. The main bar in the indoor area is also an attraction of its own with its sleek oval shape, coral-shaped cocktail tables and oversized fan above.

Amplifying the cocktail culture at W Bali – Seminyak, Woobar presents M.I.A. – Mixologist In Action – every Friday, where the mixologist highlights the drinking experience to the next level and helps guests discover something that's meticulously crafted specially for them.

Balinese Ritual

W Bali – Seminyak’s Music Curator and Asia Pacific Music Director Damian Saint makes sure that the audio ambience at Woobar never fails. From tunes to enjoy sundown, to a musical line-up to look forward to at any of Woobar’s events, Damian takes care of it all.

While we think Woobar is the best after dinner nightlife venue, you shouldn’t miss visiting during the daytime too. Enjoy the sun, sea, magnificent details, creative tipples and delicious bites, and watch how the atmosphere seamlessly transforms from day to night and just lose track of time.

Woobar Bali (woobarbali.com)

highlights

• Balinese Ritual • Palm Paradise • Paint Your Life

103

BALI - Best BAR 2019

Sling Bar at Double-Six Luxury Hotel – seminyak

A

perennial favourite with Bali’s sophisticated night owls, Sling Bar is a refined late-night and after-dinner hangout inspired by the decadent opulence of New York in the 1920s and the enduring spirit of the Great Gatsby.

Hidden away on the mezzanine floor of The Plantation Grill – Seminyak, Sling Bar at

Double-Six Luxury Hotel is an intimate venue accessed either from the DoubleSix Rooftop – Sunset Bar above or via a sweeping staircase from the main restaurant below. Created for guests who value style and sophistication, take your place on a bar stool or relax in the sensual ambience of the snug room. Meanwhile, the private room is a lavish, fully serviced late-night haunt ideal for groups or those wanting added intimacy.

Sling Bar’s sultry setting and mood are perfect. But great bars need great drinks and this dusky hidden gem offers its discerning clientele an exceptional collection of cocktails, premium dark spirits, fine wines and champagnes for their indulgence.

Complemented by a selection of bar and supper bites, choose from a range of Modern Classics and Crafted Signature cocktails,

FREE BIRD

along with a listing inspired by the legends of rock, including Jimi Hendrix, The Rolling Stones and Lynrd Skynrd, with drinks like Purple Haze and Free Bird. This funky menu also includes some specially crafted rockin’ cocktails served with headphones, so you can immerse yourself in the experience with the matching music.

A sumptuous and sensual late-night space for those who appreciate high-quality drinks and first-class service, Sling Bar has a deserved reputation for excellence.

Sling Bar (plantationgrillbali.com)

highlights

104

• Purple Haze • Free Bird • Smoke On The Water

BALI - Best Beach Club

Potato Head Beach Club

I

t’s not a surprise to see Potato Head Beach Club voted as the Best Beach Club at the Exquisite Awards 2019.

It is so much more than the usual description of a beach club – bean bags, parasols, cocktails with tiny umbrellas.

Potato Head Beach Club is a destination – one that offers a potpourri of mixology, music, arts, sustainable lifestyle and more.

Even at a glance, there is nothing mundane about Potato Head Beach Club. The façade is reminiscent of the Coliseum, built from a plethora of 18th century teak window shutters from all over Indonesia. With a 500sqm lawn, two bars and an infinity swimming pool overlooking Seminyak Beach, the beach club has secured itself as top of the game. But then it went and upped the ante a notch by establishing Desa Potato Head, a creative village offering a one-stop destination to both

highlights

2019

guests and the community, with hotels, a variety of restaurants and numerous events and experiences.

With big names lining up past festivals – like Grace Jones, Fatboy Slim, Disclosure and more – we can only look forward to more legendary happenings in the future.

These are not just music-oriented, guests can expect film festivals, cultural events, art exhibitions and more. Comes New Year's Eve, the beach club will see the famed Peggy Gou and DJ Harvey ringing in the New Year – it's going to be one party you don't want to miss!

Of course, another important pillar of Potato Head is its creative mixology.

Bali’s rich fruits, spices and herbs are incorporated to create the most inspired and vibrant tipples.

Potato Head Beach Club (potatohead.co)

Bom Bom Mary

• Bom Bom Mary • Kookabura • Barong Zombie

105

BALI - Best Cliff Club 2019

Omnia Dayclub Bali

E

ver since its opening in February 2018, OMNIA Dayclub Bali has never ceased to create a buzz in Bali. Its parent venue, OMNIA Nightclub in Las Vegas, is one of the biggest destinations in the world, with big names flocking there. The Bali counterpart, however, has pioneered an elevated scene of daylight entertainment on the island.

Stunningly perched on the dramatic limestone cliffs of Uluwatu, overlooking the majestic Indian Ocean from 80 metres high, the day club is designed to amaze.

Adding an unmistakably iconic landmark to the neighbourhood is the club’s The Cube, a tower shaped like its namesake with a shimmering façade that catches the sun’s golden rays as it sets.

Guests can kick back and relax, or party the day away by the shimmering infinity swimming pool. Exclusive bungalows with

highlights

106

their own private plunge pools are available, but you can also opt for the VIP Cabanas right behind the DJ booth for a sense of exclusivity and insider access. To really get into the pool party feel, the pool beds and the swim-up bar are where you should be.

The striking design is the lovechild of world-famed WOHA – the Singaporebased firm known for its environmental and social principles, and Rokwell Group – a New York-based interdisciplinary firm.

The design, however, is only one of the things that OMNIA is known for, the other is music. The day club’s poolside beats programming schedule is filled with big names after big names, coveted all around the world. In addition, OMNIA Dayclub Bali also hosts special events throughout the year, so keep an eye open for those!

OMNIA Dayclub Bali (omniabali.com)

• Big-name entertainment • Stunning design • Danielle Fisser

Danielle Fisser

READERS' CHOICE 2019

READERS' CHOICE Our Readers’ Choice category allows readers to pick their favourite venue for any reason – maybe for the great atmosphere, décor or design.

Perhaps it’s the extra-special warm-hearted welcome, or just that certain je ne sais quoi! Join with us now and explore the venues that you, our readers, voted for in your thousands.

AB STEAK

S

ituated on the Mezzanine Level of MD Place in Jakarta’s fashionable Kuningan district, AB Steak

by Chef Akira Back takes the flair and cuisine of a classic American steakhouse and adds a pinch of refined Korean style, reflecting Chef Akira Back’s heritage and energy. A utopia for carnivores, AB Steak boasts a huge selection of high quality 21- to 200-day in-house dry-aged and wet-aged premium cuts curated from some of the finest Australian, Japanese, Korean and American farms.

90-Day t-bone

Providing a fabulous spectacle, your steak is grilled at your table using Japanese charcoal augmented with American applewood and cherrywood chips. Choose your cut, your sides and season your steak to taste using selected salts – truffle, pink Himalayan, garlic herb, umami kombu, kimchi and sriracha – on your table. The refined experience is boosted further by an outstanding wine and beverage menu and a terrific ambience.

AB Steak by Chef Akira Back (absteakjakarta.com) 107

READERS' CHOICE 2019

Alto Restaurant & Bar

O

at Four Seasons Hotel Jakarta

Spaghetti all'a r agosta

ne of the city’s most prominent dining establishments, Alto Restaurant & Bar, is located on the 20 th floor of the luxurious Four Seasons Hotel Jakarta where it has carved out an enviable reputation amongst discerning diners for its premium Italian food, warm service and thoughtfully curated drinks. Inside it is sleek and modern and the polished wooden floors, sensuous décor and floor-to-ceiling windows craft an intimate atmosphere.

Outside, meanwhile, the spacious city-view terrace is the perfect place for relaxing after work with a light bite and cocktail or two.

The restaurant uses seasonal ingredients and offers a collection of fine Italian wines, along with premium spirits and a range of classic and imaginative cocktails. For more privacy, a private dining room is available for up to 10 guests.

Alto Restaurant & Bar (fourseasons.com/jakarta)

Okuzono Japanese Dining

L

ocated in Senopati, Okuzono Japanese Dining serves Jakarta’s discerning diners an array of high-quality and authentic Japanese dishes drawn from the nation’s four corners. These are paired to perfection with an enviable collection of sake, genmaicha, shochu, green tea and an assortment of other high-quality Japanese liquors and teas. The quintessentially minimalist Japanese interior is heavy on wood, tastefully accented by the open Zen garden, stylish lamps, Japanese ornaments, chandeliers and Japanese kanji. For a relaxed drink and appetizers, choose seating at the long bar and indulge in the collection of premium spirits. For an interactive experience, take a seat overlooking the bustling open kitchen, or choose one of the restaurant’s more intimate signature mezzanine box seats where guests can enjoy a 360-degree view of the entire venue whilst indulging on their favourite dishes from the land of the rising sun.

Okuzono Japanese Dining (okuzono.id)

108

Kohaku Sushi

READERS' CHOICE 2019

Oso Ristorante Indonesia

F

ound on the 46th floor of The Plaza, the recently revamped Oso Ristorante Indonesia offers fabulous food, a glamorous ambience, crystal chandeliers and rococoinspired décor, making it one of the most refined and memorable Italian dining experiences in Jakarta.

Using only sustainable produce that prioritises the farm-to-table concept, Oso Ristorante’s menu showcases artisanal pizzas, signature pastas, Puglia’s best seafood and a fine collection of meats.

With dishes inspired by the seasons and elements of nature, each season is represented by an assemblage of fruits, vegetables or flowers characteristic of that time of year. The wine list boasts 200 labels from 60 Italian regions, the meat is dryaged in-house and there is a dedicated, temperature-controlled cheese chamber where an extraordinary selection of Italian cheeses awaits.

Oso Ristorante Indonesia (oso-indonesia.com)

Beef Carpaccio

Sailendra Restaurant at JW Marriott Hotel Jakarta

F

ollowing its recent facelift, Sailendra Restaurant is back as one of the city’s most popular and stylish five-star eateries. Situated off the lobby in the JW Marriott Hotel Jakarta, the revamped and beautifully appointed Sailendra Restaurant boasts a contemporary open-kitchen concept surrounded by a range of comfortable seating, while for privacy, the Wine Cellar makes a wonderful private dining room. With its truly comprehensive and revitalised local and international à la carte and buffet selections, Sailendra Restaurant caters to all tastes. Signature dishes include the Marriott Burger, Singaporean laksa and a variety of Indian and international favourites that sit alongside many Indonesian specialties and the fabulous array of desserts. A new addition is

Nasi Campur Rembiga

promotions such as White Monday, Girls Just Wanna Have Fun, as well as themedbuffet selections such as Vitamin Sea Night

every Friday, BBQ Night on Saturday, as well as Saturday and Sunday brunches.

Sailendra Restaurant (marriott.com/jktjw)

109

READERS' CHOICE 2019

Shabu Shabu Gen

L

ocated on the 46th floor of The Plaza in Central Jakarta and serving only the finest shabu shabu, complemented by delightful city views and sophisticated contemporary Japanese style, Shabu Shabu Gen provides the city’s discerning diners with an exquisite Japanese fine-dining experience. An urbane reworking of traditional shabu shabu dining, at Shabu Shabu Gen expect only choice ingredients backed by an array of premium beverages and warm service. Serving the very best, premium marbled wagyu beef sourced from boutique cattle houses in Japan along with three signature dipping sauces – classic ponzu, zesty yuzu and the favourite goma sauce – diners are invited to indulge in the delicate, clean flavours of Japan, conveniently located in the heart of Jakarta.

Shabu Shabu Gen

k agoshima a5 wagyu

ABOVE ROOFTOP, RESTAURANT AND BAR Four Points by Sheraton Bali, Seminyak

S

itting atop Four Points by Sheraton Bali, Seminyak, Above Rooftop, Restaurant and Bar is the place where all the senses are tickled.

Offering a great view of lively Seminyak from above, the dining institution is the right place for guests to relax and enjoy the magnificent sunset hour. Above Rooftop, Restaurant and Bar is also renowned for creating mouth-watering dishes to satisfy every palate. Explore a wide range of delectable Asian fare with a twist created by the highly skilled team of chefs. While the food itself is worthy of celebration, the list of drinks on offer will also help complete the dining experience. Both alcoholic and non-alcoholic drinks are available and the signature Above Gin Sour is the perfect companion after a long day strolling around the area, or to get yourself ready for a night out. Be sure to ask for the day’s promotion when visiting as it has one of the best happy hour offerings on the island.

Above Rooftop, Lounge & Bar (fourpointsbaliseminyak.com) 110

READERS' CHOICE 2019

BLANCO par Mandif

C

omfortably tucked alongside the famed Blanco Museum in Ubud, this restaurant is small in size but big in flavours and sophistication. Born from the mind of one of Indonesia’s most renowned chefs, Mandif Warokka, BLANCO par Mandif showcases the best of Indonesian recipes with a twist. The menu consists of seven- and nine-course set dinners, with additional drink packages available.

Drawing inspiration from traditional Indonesian dishes, the team of chefs applies state-of-the-art techniques to come up with fine culinary creations with great finesse.

At BLANCO par Mandif, the experience is so much more than just what you taste, with stunning presentation, as well as respect for age-old Indonesian tradition.

This is why the welcoming ceremony

plays an important role in making your experience one to remember. After sitting at your table, the staff will perform a traditional hand-washing ritual. By keeping traditions like this alive, alongside

Jamie Oliver Kitchen

memorable dishes, the restaurant aims to introduce diners past and new to the complete world of Indonesian cuisine.

BLANCO par Mandif (blancoparmandif.com)

F

ormerly known as Jamie’s Italian Kuta Beach, Jamie Oliver Kitchen is the brainchild of one of the world’s famed celebrity chefs, Jamie Oliver, and offers guests delicious, accessible food from a diverse and exciting menu, using only carefully sourced ingredients. The menu represents Jamie’s journey through food and is a real celebration of his favourites over the years.

Sitting close to the vibrant Kuta Beach, Jamie Oliver Kitchen serves up dishes from around the world with a Jamie twist, using only the best, freshest ingredients. The menu features delectable homemade pizzas and pastas, as well as aromatic freshly grilled steaks and much more. Whether you are looking for the ultimate comfort food or a super-tasty, healthier choice, Jamie Oliver Kitchen covers all the bases with a whole host of enticing dishes.

Opened in 2015, the all-day dining institution has become a favourite for a hearty brunch, a quiet coffee, a casual lunch, dinner or just to enjoy the refreshing drinks while hiding from the tropical sun.

Jamie Oliver Kitchen

111

READERS' CHOICE 2019

Makase CASUAL DINING

at Hotel Indigo Bali Seminyak Beach

S

et alongside the manicured lawns of Hotel Indigo Bali Seminyak Beach, Makase is a friendly neighbourhood café that will tantalise your appetite. Drawing its inspiration from Bali’s vibrant street food and daily markets, the restaurant re-imagines traditional Indonesian flavours with modern knowledge and cooking techniques, while retaining a strong focus on health and wellbeing.

Open for breakfast and dinner, Seminyak’s casual dining venue sources the best local ingredients to create dishes that are fresh, simple and follow the sustainability ethics of the neighbourhood.

The open kitchen layout of the restaurant allows guests to take a peek at the creative chefs at work.

Makase offers inspired dishes – from refreshing bites to hearty choices – that cater to all palates.

Experience heightened Indonesian flavours in dishes like rendang sapi, pork ribs, pan-roasted barramundi and more. If you’re not in the mood for local food, western choices are also available.

Makase Casual Dining (seminyak.hotelindigo.com)

Roosterfish Beach Club

S

ituated only 10 minutes away from Renaissance Bali Uluwatu Resort & Spa, Roosterfish Beach Club is the only family-friendly beach club at Pandawa Beach. Offering fun under the sun, the beach club is all about playful and quirky experiences. In the kitchen, chef Nicky Saputra Halim is

112

responsible for creating a menu that ranges from international and Indonesian cuisine with a twist, and he has successfully created delectable, tempting dishes using both ingredients from the land and the sea. For a poolside snack, indulge in many of the ovenfired pizzas on offer, or grab the Roosterfish Platter for its play on traditional Balinese

ayam betutu. Not only serving up great meals, Roosterfish is also famous for its drinks. The signature oversized libations are great to cool down from the sun, while the Bloody Scary Mary is rimmed with Balinese sambal spiced salt for a righteous kick.

Roosterfish Beach Club (roosterfishbeachclub.com)

READERS' CHOICE 2019

Sundays Beach Club

L

ocated at the bottom of a steep cliff at luxurious The Ungasan Clifftop Resort, Sundays Beach Club is the ideal island holiday destination.

Being a beach club, guests get to dip their toes in the sand, as well as enjoying a plethora of fun water activities. Open all day long and for all ages, the private beach is your own playground with tantalising food and drinks on offer.

Helmed by chef Josh Tyler, Sundays Beach Club is more than a just place for relaxation.

It is a place where great food can be enjoyed overlooking the magnificent Indian Ocean or lazing on a beanbag under the sun.

Supporting local farmers and fishermen, the menu highlights the best catch of the day, as well as wood-fired pizzas.

During the weekends, a list of the island’s best DJs are lined up to keep you company until the sun goes down.

Sundays Beach Club (sundaysbeachclub.com)

Wanaku IndoAsian Cuisine

L

ocated in one of Kuta’s busiest tourism areas, Wanaku IndoAsian Cuisine brings a refreshing concept to the island’s dining scene. From the outside, the towering bamboo structure is a sure sign of how calm and relaxing it is on the inside. With fishponds and leafy greenery, Wanaku invites guests to experience Indonesia in comfort.

Dining, as the name suggests, highlights the best of Indonesian cuisine with a modern touch to showcase local ingredients for every palate. With a vast selection of traditional dishes designed to suit modern tastes, diners can indulge in local seafood cooked in a variety of styles, satays from across Indonesia, fragrant fish curries and succulent chicken, duck and meat dishes.

Offering more than just a dining experience, guests at Wanaku can also learn how to make Balinese offerings, or canang sari. These daily offerings are made by Balinese Hindus to express their gratitude to God. Wanaku IndoAsian Cuisine (wanakubali.com) 113

FESTIVE CELEBRATIONS

114

People have celebrated holidays with special feasts for centuries and these days restaurants present an abundance of banquets, dinners, lunches and extravagant brunches, along with an ever-increasing selection of fine take-home seasonal delicacies, for many annual holidays.

At Christmas, the focal point of your typical culinary feast might be a roast goose or a rich honey-roast gammon, but it is the iconic roast turkey, served along with the full array of seasonal trimmings and followed by a hearty Christmas pudding, that most often commands the centre stage.

The tradition of eating turkey on the most auspicious days has its roots in a mixture of classic English literature, practicality and the growing philanthropy and consumerism of Victorian England.

The turkey was introduced to England in 1526 by William Strickland, a man whose trade with Native Americans became synonymous with the opportunities of the New World. A big, meaty bird, it was in 1843 that the status of the Christmas turkey was cemented by Charles Dickens in his book, A Christmas Carol, where the famously reformed miser Ebenezer Scrooge gave a grand turkey to his overworked and underpaid clerk, Bob Cratchit.

Today, roast turkey and the story of Scrooge is as much a feature of Christmas as carols, baubles and trees, and is served both in the traditional style or adapted to suit regional tastes.

In this edition we meander through some of the finest celebratory menus, exploring some of the best restaurants and bars in the region.

115

Jakarta

Ruth’s Chris Steak House fine-dining festive menu from 21 December 2019 to 1 January 2020 for both lunch and dinner. With wide windows, starched white tablecloths, sleek leather chairs, chandeliers and caged hanging lamps, guests are met with finery from the onset.

Diners can enjoy exquisitely marbled custom-aged USDA Prime beef cooked in Ruth’s Chris proprietary ovens served on a plate sizzling with butter to ensure your steak remains the perfect temperature for the whole meal. On the festive menu are sizzlin’ blue crab cakes, jumbo crab Caesar and lobster bisque as starters, with the mains being choices of petite filet, rib eye and US Prime New York strip steak, all of varying sizes.

The excitement doesn’t stop there, though.

Guests will also get delicious side dishes with the choice of mashed potatoes, panroasted wild mushrooms or grilled asparagus with hollandaise. Round off your meal with a mouth-watering signature dessert, the mini cheesecake with fresh berries.

S

116

avour your time together with a special holiday meal at Ruth’s Chris Steak House in the heart of Kuningan business district. Host

You might not want to miss these once-ayear specials. Ruth’s Chris Steak House has various upscale private dining options and rooms available to make your event truly rib eye unforgettable. You can also opt for event and Christmas and New Year lunches or dinners, party arrangements with the above set menu or the à la carte and banquet menu. or gather with your dearest family and friends for an intimate gathering. The award- (ruthschris.com) winning American steakhouse is offering a

The Dharmawangsa Jak arta

Jakarta

C

hristmas is the season to be jolly, but it’s more than just that! The Dharmawangsa Jakarta understands the celebration is also about togetherness with your loved ones and has prepared heart-warming feasts to be enjoyed with your nearest and dearest. Head to the elegant hotel on Christmas Eve or Christmas Day for brunch and dinner curated by the hotel’s talented culinary team and find a spread of gastronomical delights featuring the finest local and international dishes at the hotel’s awardwinning Sriwijaya Restaurant, Jakarta Restaurant and The Courtyard.

The famed Sriwijaya Restaurant will be the focal point to savour a seasonal Christmas feast in a casual yet refined atmosphere with Christmas dinner on 24 and 25 December featuring set menus with smoked salmon millefeuille as an appetiser, followed by lobster bisque, a choice between roast turkey with traditional condiments or roast prime beef, and award-winning Chef Kona’s Christmas desserts, such as Christmas pudding, bourbon vanilla ice cream, brandy sabayone and berries compote.

The three or four-course set menus are inclusive of pairing with house wines and a glass of Gluhwein.

CHRISTMAS CREAM CHEESE TREE

For a more relaxed atmosphere, enjoy brunch on Christmas Day at Jakarta Restaurant and The Courtyard with traditional Christmas turkey, a seafood vaganza station, salmon en croute and roast beef rib eye. For lovers of local tastes, enjoy favourite local and Sunday brunch signatures such as sup asam iga Palembang, nasi liwet and lobster thermidor. Diners with a sweet tooth will be well served to check out the sweet stations, where a parade of Christmas treats await. The little ones are not forgotten and will be entertained in the Santa Claus corner to make the celebration truly memorable. (the-dharmawangsa.com)

Gingerbread House

117

Jakarta

Alto Restaurant & Bar at Four Seasons Hotel Jak arta

CHRISTmas treats

R

ing in the Christmas holiday with a fancy dinner and brunch at Alto Restaurant & Bar, Four Seasons Hotel Jakarta.

Feel pampered as Alto’s Chef de Cuisine Mario Libreght Aipassa and his team serve up mouth-watering dishes that are sure to please everyone. For Christmas Eve, Alto will present an intimate dinner for guests in a fine Italian setting featuring an eight-course menu inspired by Charles Dickens’ novel, A Christmas Carol. Among the courses on the Christmas Eve menu are torched marinated prawn in citrus, Gorgonzola risotto, oven-baked US beef tenderloin and Champagne gelée. True to its Italian identity, Alto offers warm panettone, espresso zabaglione and panettone gelato as a sweet epilogue to the dinner. The bar will also serve signature Italian aperitifs with Jakarta’s skyline as the backdrop.

Celebrate the joyous season with a special Christmas Day brunch that will surely delight! This festive brunch is a sumptuous spread of exquisite offerings to tickle the palate. The buffet spread also features a dazzling array of delectable appetisers and premium imported cheeses from France

118

CHRISTmas Carrot Cake

and Italy. Heartier offerings await with live stations showcasing roast turkey and honey-glazed roast ham, followed by a wide selection of pastas that include risotto alla Milanese and rigatoni porcini mushroom parmigiana cream sauce. Last but not the least, a spread of seasonal sweets and treats await to round up a perfect Christmas

feast with Christmas carrot cake, pumpkin hazelnut pudding, Nutella roll, earl grey raspberry panna cotta, Santa bombolone and much more, accompanied by a selection of wines and Champagnes. Is your mouth watering as much as ours? (fourseasons.com/jakarta)

CUCINA at Sofitel Bali Nusa Dua Beach Resort

Bali

Roast Turkey and Tr aditional Trimmings

Y

ear after year, Sofitel Bali Nusa Dua Beach Resort never fails to amaze guests with its festive season programmes and offers.

This year, the hotel is back with another round of Art de Noël Christmas Couture – offering a bountiful range of holiday culinary delights and Christmas-themed happenings.

Diners will be accompanied by a live acoustic band and children’s choir singing Christmas Carols. Kids will be happy to know that they can take a picture with Santa Claus and there will also be a magician’s performance.

Don’t forget that come New Year’s Eve, Cucina also opens its doors for dinner from 6pm onwards. (sofitel.com)

The hotel’s flagship restaurant, Cucina, offers a smorgasbord of dining experiences for Christmas. The first in line is Cucina’s Christmas Eve Dinner on 24 December.

From 6pm till 11pm, the dinner showcases the culinary team’s unmatched skills serving a five-course degustation dinner. To amp up the holiday, the alcohol package and premium alcohol package options are also available.

Cucina’s Christmas Day Brunch on 25 December starts at 11am and runs all the way until 3pm and its scrumptious lavish buffet spread will keep you coming back for more.

119

Bali

K

ayuputi at The St. Regis Bali Resort needs no introduction to the island’s discerning gourmands. With a stellar reputation for fine dining in a refined, sophisticated beachside setting, an enviable wine list that for nine consecutive years has achieved Wine Spectator's Best of Award Excellence, and intuitive service that anticipates guests’ needs almost before they themselves do, Kayuputi is the go-to for an indulgent Sunday brunch, a leisurely dinner and celebrations large and small.

This Christmas, Kayuputi is definitely the place to be for dinner on Christmas Eve and Christmas Day. Bring your friends and family to pamper your palates with a special six-course degustation meal of Asian-inspired haute cuisine and revel in the joy and companionship as you feast on a compelling selection of festive delicacies prepared by the highly skilled chefs.

Whether you dine in the distinguished dining room and watch the activity in the open kitchen or choose one of the alluring beachfront gazebos and the gentle ocean

120

K ayuputi at The St. Regis Bali Resort

Festive Feast

breeze, Executive Chef Agung Gede’s creations will enhance the festivities.

For those who prefer an earlier meal with all the opulent decadence, Kayuputi is hosting a special Astor Diamond Champagne Christmas Day Brunch, complete with its complimentary one-hour aperitif selection

in the Kayuputi Champagne Bar from 11am, when guests can enjoy champagne and juices to their heart’s content. Filled with delicacies like caviar, foie gras, freshly caught seafood and prime meats, there is nothing quite like it for a relaxing, indulgent celebration. (stregisbali.com)

Maya Sanur Resort & Spa

Bali

festive cocktail

T

he beautiful Maya Sanur Resort & Spa with its stunning views over the sparkling Indian Ocean, welcoming ambience and fabulous facilities is an ideal choice for a festive celebration. Bringing Maya style to the season, there is fine dining, quality

entertainment and even a new gift every day from 24 to 31 December with exclusive spa promotions.

include Christmas pudding, stollen and chocolate pralines – just perfect as gifts for friends and family.

Ignite the holiday spirit with a visit to Graze throughout December for an extensive selection of homemade holiday treats that

Meanwhile, on the big holiday dates of 24, 25 and 31 December, Reef, Graze and Tree Bar all invite guests to join the party with a selection of offerings. The beautiful Tree Bar brings entertainment to Christmas Eve with a DJ sundown session, followed by live acoustic music, then on New Year’s Eve it hosts the countdown to 2020 with DJ tunes and a party vibe.

On the culinary side, both Reef and Graze are serving festive breakfasts from Christmas Eve until New Year’s Day. Then on Christmas Eve, Reef will feature an extravagant dinner buffet with seasonal specialities and an exotic fire dance performance. Graze, in the meantime, presents a three-course dinner on both Christmas Eve and Day with delights such as foie gras and passion fruit terrine, roast turkey, and apple Tuergoule with cinnamon rice pudding mousse and sea salt sable, setting the mood for the celebration. (mayaresorts.com/sanur)

121

Singapore

Regent Singapore

Basilico Festive Buffet

G

et into the festive cheer at Regent Singapore this holiday season.

On Christmas Day, the hotel’s Basilico will play host to a special brunch with a dedicated cheese room carrying more than 50 Italian specialty cheeses, along with a live station for purple gnocchi with black caviar, and a caviar station complete with all the trimmings.

Tea Lounge Festive Afternoon Tea

Over at Manhattan, meanwhile, the award-winning bar is serving up the Adults-only Sunday Cocktail Brunch, where festive-inspired food will fill up the tummy nicely, while the Gin & Tonic, Bloody Mary and Boozy Milkshake stations allow guests to choose from five-free flowing cocktails shaken upon order at the bar.

For a year-end party, Manhattan will evoke nostalgia with some retro fun.

Behind the bar, the bartenders are making up a selection of Manhattan’s best cocktails to get the party going. The bar will also be serving up canapés such as 24hour Pinot Noir-braised wagyu short ribs with pumpkin. (regentsingapore.com.sg)

One-Ninety at Four Seasons Hotel Singapore

U

nderstanding the importance of a magical Christmas time with the whole family, One-Ninety, the modern Asian brasserie in Four Seasons Hotel Singapore, is having a Christmas Day Special Brunch Buffet that promises to satisfy every palate. The special one-off brunch is like no other, with premium steaks and seafood on offer.

Begin the festive meal with a seafood extravaganza to devour that includes crustaceans, shellfish and fresh fish, before moving on to the charcuterie station.

Here, indulge on cured meats such as wagyu beef bresaola and smoked air-dried black forest ham and an endless of spread of appetizers and salads.

A wide selection of hot mains is also available, and to finish off, the restaurant

122

is offering a tempting spread of more than 20 cheeses and festive-inspired desserts.

To keep the little ones busy, the Kids

festive feasting

Playzone will be available from 25 to 29 December with fun-filled activities. (fourseasons.com)

Hugo’s at Hyat t Regency hong kong, tsim sha tsui

Hong Kong

T

he good people of Hong Kong take the festive season very seriously, and even more so the celebrations and feasting that go with it. For a sumptuous finedining experience, few places attract more discerning guests than Hugo’s, the Hyatt Regency’s signature European restaurant.

With much on offer, the traditional Hugo’s highlights are the Christmas and New Year’s Eve dinners, although the brunches and lunches are equally impressive. The menus are kept under wraps until December, but expect a six-course festive menu with dishes like lobster and green asparagus salad, panfried foie gras, Pacific oyster soup, a choice of grilled French Charolais sirloin, panseared organic suckling pig or slow-cooked organic Norfolk Bronze Rhug Estate turkey, and a beautiful Valrhona chocolate yule log to finish. (hyatt.com)

festive treats

MEATS

Christmas Brunch Menu

C

reated by Manuel Palacio and Christian Talpo specifically for the laid-back carnivores among us, MEATS is a no fuss, rustic meat-bar where diners can tuck into a range of tender, succulent and satisfying feast of premium meats, cooked and cured

to mouth-watering perfection. Located in the heart of Central on Soho’s Staunton Street, for Christmas MEATS is offering special fixed-price dinner and brunch sharing menus through 24 to 26 December featuring some of its most popular dishes, like chicken liver pâté, alongside seasonal

favourites like roast turkey with gravy and cranberry jam and succulent porchetta with truffle oil mash. For added frivolity, add the Christmas free-flow package, a mix of bubbles, New World wines and Asahi draught beer. (piratameats.hk)

123

GOURMET | Jakarta

Rib Eye

Bring your appetite to this steakhouse and leave with a happy smile. –

By Anggara Dialusi

124

example, is seasoned and flame-grilled to perfection until tender, then served with mashed potatoes, fresh vegetables and two choices of sauce. A wide selection of freshly made salads and starters, delectable soups, homemade pasta, handcrafted Australian Angus beef burgers and enticing Asian favourites can also be found at Mad Cow. The sirloin and pasta combo, prawn aglio olio and green rice oxtail are all delicious dishes served in large portions that are guaranteed to sate your hunger.

Don't miss the hearty meat combo panini with roast beef, lettuce, tomato, onion and cheddar cheese stacked between two slices of soft focaccia bread and served with potato chips. Keep the craziness going with more signature dishes, such as The Duets – crunchy prawns and tender calamari served with a choice of side dishes and lemon aioli.

To complement the main courses, Mad Cow offers a range of seasonal sides that will tease your appetite. Mocktails, smoothies, vegetable juices, a variety of teas, blended coffee drinks and exceptional desserts are also available as the perfect indulgence to finish any meal.

Mad Cow Vimala Hills is a good place to meet, relax and enjoy delicious food and refreshing drinks with family and friends, be suited to any occasion, while the interior and the team provides quality service and he newly opened Mad Cow a lively atmosphere. If you are looking for boasts a welcoming element of wood with Vimala Hills offers a casual a refreshing getaway from the hustle and a red carpet. and stylish experience that bustle of Jakarta and are craving steak, a is different from other lush resort garden and sweeping views of a Offering succulent, full-flavoured, flamerestaurants in the vicinity. Located at mountainous panorama, head to Mad Cow grilled steak, fresh seafood, tasty appetisers Vimala Hills Villa & Resort, Mad Cow Vimala Hills. The restaurant is open from and platters for sharing, every dish at Mad serves mouth-watering dishes in the Wednesday to Sunday. comfort of both indoor and outdoor spaces. Cow is made with techniques that showcase The dining room features an open area and the perfect flavour of fresh, high-quality Mad Cow Vimala Hills comfortable seating arrangements that can produce. The Australian sirloin steak, for (madcow-vimalahills.com) PANINI

T

125

GOURMET | Bali

Simply Social brings a delicious, nutritious menu to Ubud’s busy main street in a venue that exudes modern tropical chic.

–

By Amanda O’Connor

chilli pepper-crusted soft shell cr ab & squid

126

S

imply Social, a casual, yet stylish, eatery and bar unveiled a fun, relaxing vibe and some delicious food aimed at both omnivores and vegetarians when it opened in midNovember. Strategically located just a short stroll from Ubud Market and the palace on Jalan Raya Ubud, it is perfect for shoppers looking to escape from the heat, as well as anyone looking for a high-quality meal, fresh flavours and fun drinks.

Open for breakfast from 7.30am and not closing until 11pm, Simply Social is a comfortable place to hang out with friends, as well as to grab a drink and take advantage of the Wi-Fi to catch up on some work. The spacious venue is decorated in light woods, with warm brick walls and a pale tile floor, while soft pink, pale green, as well as orchids and trailing greenery, add some warmth.

The menu comprises dishes prepared using the highest-quality, fresh ingredients, crafted to highlight the natural flavours. Breakfast items include house-made pastries and hot and cold dishes to tempt the palate, such as whipped tropical yogurt with fresh and purée fruits, honey and ginger granola topping, as well as smashed avocado, Garden on a Plate and breakfast sausage roll. Wholesome fruit and vegetable smoothies, a selection of teas and some wicked coffees ensure that your taste buds will keep you coming back to Simply Social for your start to the day again and again.

milky way & float on the blood

The lunch and dinner selection features tempting soups, salads and more, encompassing local, Asian and western dishes, including the ever-popular hotsmoked pork belly. Others not to miss are the signature Social Style Tacos with either meat or vegetarian fillings, braised lamb and mint pie, and, for big appetites, the 40-day dryaged beef rib eye with red wine beef jus, confit onion and potato purée.

Of course, the desserts are just as tempting, whether at the end of your meal, or alongside a cup of tea or coffee as you take a revitalising break. Be sure to order one of the house special ice teas – we won't spoil the surprise, but it's fun.

As you would expect with all the careful consideration that has gone into Simply Social, the drinks also hit the spot. Carefully crafted cocktails and mocktails will see your thirst quenched into the night, with premium liquors, house-made bitters, fresh juices and a healthy dose of creative imagination. Try the butterfly pea flower-infused tequila with coconut liqueur, fresh pineapple and orange syrup in the Above the Cloud cocktail for a tropical treat on a sultry evening.

Whatever time of day, with fresh flavours from around the world, expect a sensational journey of taste at Simply Social.

Simply Social

grilled king pr awn laksa

127

GOURMET | Bali

Crusted Lamd R ack

A family-friendly Mediterranean dining experience complemented by an extensive drinks’ menu, heartfelt service and a wonderfully relaxed ambience.

L

ocated within the pristine Nusa Dua enclave, a haven of five-star luxury resorts, and just 13km south of Bali’s international airport, Octopus Ristorante is one of eight delightful eateries found within the culturally rich, expansive and beautifully ornate Ayodya Resort Bali.

128

–

By Christian Galbraith Found directly beneath the hotel’s cavernous Balinese-inspired lobby, and open only for dinner, Octopus Ristorante is a refined family-friendly restaurant serving in-house and walk-in guests a mix of authentic fine-dining and rustic homestyle Italian and Mediterranean dishes complemented by an array of cocktails,

locally produced and imported wines, beers, spirits and non-alcoholic beverages.

Offering a warm Balinese welcome, Octopus Ristorante is an ideal choice for a leisurely dinner with family or friends. The interior is a luxurious blend of rich woods, tall pillars, sweeping drapes and design

accents dominated by a large collection of vibrant aquatic-inspired contemporary stained glass.

On arrival, the attentive staff will usher you to a seat at the bar or, if you choose, take you directly to your beautifully laid table where you can begin the evening with a signature cocktail, like the Ayodya Secret Lover, or a fruity mocktail like Sugar Daddy, as you delve into an à la carte menu crammed with a delectable selection of antipasti, mains, scrumptious pizza and deserts.

Serving a varied collection of Mediterranean favourites, Octopus has something for everyone. From the entrées, select from appetizing plates like Mi Cuit Salmon – sous-vide salmon served with caviar, fennel, beetroot and a tangy citrus emulsion, or pan con tomate with cured ham, a beautifully presented dish that features ripe cherry tomatoes and ham served atop a slice of crusty bread placed on a dark slate and drizzled in extra virgin olive oil.

The mains feature classic meat dishes like crusted lamb rack, hanging tender steak, escalope de poulet en croute and lombo di agnello con bruschetta – premium loin of lamb with carrot mousseline, eggplant mousse and mint jus, as well as a full-on Italian selection with pizza, pasta and risotto. There is plenty of seafood too, like the signature grilled rock lobster served

Flap Steak

with butternut baby spinach, tropical salsa, caviar and Hollandaise sauce, and our favourite Kedonganan Bay catch of the day with zucchini and potato tagliolini, edamame and jus.

If you can’t decide, try the Carne e Pesce alla Griglia, a selection of Italian-style grilled meats, seafood and seasonal vegetables created to share, served with an ice-cold bucket of beer, making it a perennial favourite for groups.

With classic crème brûlée, panna cotta, tiramisu and gelato, along with a couple of delicious composites like Chocolate Trilogy and Oasis, a fresh and tangy collection of fruit, mousse and sorbet, on the menu, it’s a good idea to leave a little space for dessert and the perfect way to wrap up a memorable night of Mediterranean feasting.

Octopus Ristorante (tasteofayodya.ayodyaresortbali.com)

129

GOURMET | Bali

Local Burr ata with Melon, Tamarillo and Coppa

Indulge in the alluring sights at Café del Mar Bali while feasting on the fine food offerings at Bali’s latest hangout spot.

B

orn and becoming a household name in the Balearic island of Ibiza, Café del Mar has finally spread its wings to Asia.

Bringing the same laidback aesthetics as the original club, Bali’s latest beach club has instantly become a hit with revellers from around the world.

130

–

By Rizky Adityo Renowned for its long-standing music compilations, Café del Mar is no stranger to creating the perfect balance between a euphoric ambience with casual fun under the sun. In Bali, it sits right next to the beach. From the outside, the majestic white structure intrigues passers-by to take a peek.

Adorned with large white columns, the

beach club is also home to one of the biggest infinity pools in the area.

Open daily from 11am, with something for everyone courtesy of its extensive array of facilities, the various seating areas around the spacious beach club are buzzing every day, from the beach club dining, to the

outdoor benches, sun loungers, day beds, cabanas, semi-submersed luxury pool booths, as well as the private suites for those looking to have a party of their own.

Just like the Ibizan sister property, Café del Mar Bali serves the best in food and drinks. Lead by Executive Sous Chef Graeme Palmer, the venue’s cuisine is simple but flavoursome. In line with its origins, the food is heavily influenced by Mediterranean cuisine but with a twist of Indonesian flavours.

skilfully trained to create some of the most refreshing drinks around. The venue carries one of the largest selections of wines, spirits and beers on the island, spoiling guests with options. If you’re into some of the classics, the venue’s Tommy Margarita is great for summer days. Or, try the award-winning

Red Candy made using vodka, ginger and rosella cordial. For non-alcoholic options, guests can choose from freshly pressed juices, mocktails, smoothies, kombucha, gelato, jamu (Indonesian herbal drinks) and soft drinks.

Café del Mar Bali (cafedelmarbali.id)

The food selection ranges from small bites to larger plates for sharing. To start, the local burrata is a favourite with many, wrapped around cured meats and refreshing melon to cool the palate under the blazing sun. If you’re not into red meats, the rice crispy tuna is also worth a try. For bigger appetites, the venue’s take on banh mi is definitely a winner with large slices of marinated pork belly.

Being a venue where everyone goes to relax and have fun, Café del Mar Bali’s team is

Red Candy

131

exquisite wine pairing

Sam Stephens has more than 20 years’ experience in the wine industry and is regarded as something of an expert on Napa Valley wines. Exquisite Taste took the opportunity to catch up with him at The Plantation Grill – Seminyak and chat about one of Napa’s most famous wines and his role as brand ambassador.

–

By Christian Galbraith

Sam Stephens

132

: How did you get into wine?

Sam: I grew up in South Australia where wine is close to a lot of people’s hearts. I started working in a restaurant when I was at school and that ignited my interest, later I started working behind the bar and got even more exposure. At university, I worked for a lecturer studying labels and how they affect consumer choices. That got me involved with some wine shops and cellars.

Then it was off to the UK and more winecentric employment. I worked for Penfolds in the UK, before moving to Singapore and Treasury Wine Estates. : What does being a brand ambassador entail?

S: It involves a lot of travel – we were in Jakarta yesterday, Bali today, Thailand tomorrow to meet with our customers, suppliers and the consumers, so that we can introduce, educate and promote our wines, and aim to keep them in people’s minds.

It’s also about the stories. There’s a growing thirst for information about wine and its provenance. Take Beaulieu wines, they have almost 120 years of history. There are some very old vineyards that were brought in by the founder, Georges de Latour, so you can give someone a glass of a young BV wine but tell them a story that goes back for a century. : What’s the best part of the job for you?

S: The destinations and people. Whether it’s a

wine dinner or a masterclass, the minute you pull the cork out of a bottle of wine, people will always smile. : What do you think is special about the Napa Valley?

S: There is a lot of diversity, but one of the things that sets Napa Valley apart is a certain level of ripeness and smoothness to the wines. The region has this wonderful combination of hot days and generally cool nights and mornings, with an almost daily cooling morning mist. This brings about the ripeness and richness, but also adds elegance and some acidity.

Napa Valley wines are generous, with an upfront fruity bouquet. On the palate you get the fruit and complexity. It’s generally a region that produces very drinkable wines, but also wines with complexity and the ability to age, as well. So, you get wines you can drink young or develop with cellaring. The BV Tapestry is a great example of this. : What makes Beaulieu Vineyards wines special for you?

S: The history. Beaulieu Vineyards was founded in the early 1900s; Georges de Latour was one of the early adopters in the region and saw the opportunity to grow quality Bordeaux varietals. They are also one of a handful of vineyards that survived Prohibition by selling sacrament wines.

: Do you have a favourite Beaulieu Vineyards pairing?

S: Probably my favourite pairing is the Tapestry, a powerful and well-balanced Bordeaux blend that is predominantly cabernet, with merlot, cabernet franc, petit verdot and malbec – all five Bordeaux varietals, paired with a Porterhouse steak.

We also have the BV Prestige range, which is sourced from all over California, not just the Napa Valley, and this opens up some of our cooler climate vineyards and brings a fresher, fruit-driven expression to the wines. This works really well with spicier foods. : Climate change is a big issue for winemakers. How is BV coping with this issue?

S: The weather impacts on every vintage and there is little we can do about it. However, BV has many old vines, which have a natural hardiness to them and can survive higher temperatures and droughts better than younger vines, while still producing quality grapes.

Treasury Wine Estates is committed to sustainability and is actively trying to reduce water and power usage, reducing shipping and generally aiming for a neutral impact on the environment for all our wineries to try and help ensure a future for us all. (bvwines.com/en-au)

Sam’s PICK BV R eserve Tapestry 2015 The 2015 BV Reserve Tapestry Red Blend Napa Valley is a flavoursome blend of five Bordeaux-heritage grape varieties. With expressive and vibrant aromas, it is an approachable food-friendly wine crafted from crops produced in an exceptional Californian growing season.

Well-structured, layered and with bright acidity, it has a complexity built upon a core of juicy wild blackberry, dark blueberry cobbler and cassis imparted by the cabernet sauvignon, followed lingering notes of toasted spiced oak and gingerbread.

Tapestry Reserve is a great wine for social drinking and pairs perfectly with red meats like Porterhouse steak and was awarded 93 points by James Suckling and 92 points by Wine Advocate.

Drink now or lay down until 2025.

133

FEVER-TREE ADVERTORIAL

Uncompromising On Quality And Taste From old-school classics to contemporary hi-balls with a creative twist, Fever-Tree's range of premium mixers will take your cocktails to the next level.

134

B

eginning with the philosophy that if up to ¾ of your drink is the mixer, then you should always and only ever use the best, Fever-Tree has created a host of refined mixers that will take your home and bar mixology to the next level.

With intense research into historical recipes and exploring the possibilities of ingredients around the globe, Fever-Tree went to the ends of the earth in pursuit of the best, and is still researching.

Designed to enliven and enhance the world's finest spirits by using only the best, natural ingredients, with Fever-Tree mixers it is pure and natural every time.

There are no artificial flavourings or sweeteners, and since the launch of its first tonic water, there has been a strict policy of no compromise.

No wonder Fever-Tree is the choice of discerning bartenders around the world. (fever-tree.com)

Premium Indian Tonic Water Uniquely fresh with subtle and supportive citrus notes balanced by quinine, Fever-Tree’s Premium Indian Tonic water is a multi-purpose tonic using a handful of different botanicals, including the distinctive natural quinine from the fever trees of the Democratic Republic of Congo and oils from Mexican Bitter Oranges, which craft a clean and refreshing taste and aroma that will boost the flavour profiles of a wide variety of gins, as well as creating the Ultimate Gin & Tonic.

Premium Ginger Ale Made with a blend of three rare and unique gingers, Fever-Tree’s Premium Ginger Ale is an incredibly fiery, fullbodied mixer. Perfectly balanced, the combination of fresh and light green ginger from the Ivory Coast, the intense and complex earthy Nigerian ginger and the ginger sourced from Cochin, India with its chocolate notes, produce a mixer that teases the best out of dark spirits like premium whiskies, bourbons and rums.

Premium Ginger Beer A distinct, fresh ginger beer that is invigorating and clean on the palate, but not so sweet. Using the same three raw gingers as the ginger ale, the taste fills the whole mouth and leaves a lingering warmth at the back of the throat.

Delightfully refreshing over ice as a drink on its own, it is an ideal premium mixer for a wide range of spirts like premium rums, vodkas and gin. For a refreshing long drink mix with dry white wine for a delicious ginger spritzer.

The Perfect Serve Create the Ultimate Gin & Tonic by combining Fever-Tree’s Premium Indian Tonic Water with a premium spirit, like Brockmans Gin. Add a wedge of lemon or lime to garnish.

The Perfect Serve Create the Ultimate Whiskey and Ginger by combining Fever-Tree’s Premium Ginger Ale with a premium spirit like Bulleit Bourbon. Finish off with a twist of orange or lemon rind.

The Perfect Serve Create the Ultimate Rum and Ginger by combining Fever-Tree’s Premium Ginger Beer with a rum like one of the epic Plantation Rum signature blends. Dress it up with a wedge of lime.

135

EXQUISITE COCKTAILS

Listening to Sufian Mahmoud talk about creating cocktails and watching how at ease he is behind the bar and interacting with guests, it’s clear to see that he has found his calling in the beautiful Sundara Beach Club & Restaurant.

–

By Amanda O'Connor

S

et overlooking the beauty of Jimbaran Bay and its sublime sunsets, Sundara – recognised among the World’s Best 50 Beach Bars by CNN Travel – has much to offer its guests, from its shimmering beachside pool to refined Asian-inspired dining

136

SUFIan Mahmoud

cooked à la minute, as well as an extensive drink list. However, if you have an interest in cocktails, head to the stylish bar with its comfortable seating and strike up a conversation with Head Bartender Sufian Mahmoud. It’s easy to spot him, he’s the one with a big smile and buzzing energy.

Sufian was watching flaming cocktails being made and served when he realised he was fascinated by the creativity, guest interaction, vibrant ambience and the fun. Changing his career and leaving firefighting behind, now guests can find him serving up cocktails he has personally

a Bespoke creation

created based on his minimum waste, maximum flavour ethos.

and banana rum, just to name a few of his innovations.

With hand-picked botanicals, herbs and fruits from the resort’s garden and special sources around Indonesia, as well as specialised equipment and processes, Sufian heads to the resort’s kitchen to create unique infusions, marmalades, amaro, secang tree bark-infused whisky

One cocktail not to miss is his slowcooked Made’s Margarita, which uses the classic tequila and lime, but is made unique by Sufian’s use of every part of local Kintamani oranges to craft house-made tangerine liqueur, as well as tangerine marmalade that has a kick thanks to some

andaliman pepper. Add smoked salt on the glass rim and you have a classic margarita with a fresh, zesty taste and a delicious tang. If you weren’t a margarita fan before, you may well be after trying this.

Browse Sundara’s Liquid History bar menu and choose your favourite, or just ask Sufian to surprise you.

Four Seasons Resort Bali at Jimbaran Bay (sundarabali.com)

Sufian’s version of the classic Pina Colada Ingredients 30ml lemongrass arak 20ml Brem rice wine 40ml soursop juice 70ml cream mix 20ml palm sugar Cream Mix Mix coconut water, coconut cream, coconut flesh, salt, vanilla essence and Angostura bitters.

Method Blend all the ingredients and serve with a garnish in a coconut cup.

137

AFTER DINNER NIGHTLIFE

Take an era-defying journey to Havana’s legendary Hotel Nacional and rub elbows with the top ranks of Cuban society and American mob bosses. While you can’t really do that, you can bask in 1930s Cuban glory reminiscent of that right here in Bali at El Nacional.

–

By Runi Indrani

138

A

fter the success of 40 Thieves – a cheeky speakeasy that turned into a favourite go-to bar for a nightcap fix in no time at all – Singaporean-Malay entrepreneur and mixologist extraordinaire Shah Dillon established El Nacional. Located amidst the always-busy Seminyak area, El Nacional is safely and elusively tucked away on the second floor of a restaurant, without any sign that gives it away. It didn’t stay hidden for long, though.

El Nacional transcends time and space as guests will feel like they are transported to 1930s Havana in Cuba. Step in to the elegant retro ambience -- with jazz salsa tunes from the live Latin band lacing the air, nudging you to shake those hips, and just leave your inhibitions and worries at the door. Staying true to the theme, El Nacional takes pride in housing the largest collection of fine rums in Bali and offering creative tipples concocted from these liquid gems. With 180 different bottles of rum and counting, dancing the night away is inevitable here.

And if you weren’t a rum fan before, you will be afterwards.

Settling the chicken-or-egg dilemma, Shah admits that the inspiration for El Nacional came from the product first, the rum. “I

Diplomatico Rum

wanted a more intimate and elegant setting where guests could feel the sophistication and romance that goes into the rum concept,” Shah explained. “We blend our own houseblend dark rum for our house cocktails. We batch it up with spiced rum, dark rum and add molasses, and let it sous vide for four hours, then we cool it for 24 hours before bottling it for use.”

El Nacional serves inventive rum-based cocktails for different palates, from the bar’s white rum version of an espresso martini – the Havana Joe, to Edamamae Mai Tai, a lovechild of dark and white rum enhanced with fresh lime juice and homemade edamame almond syrup. One of the crowd’s

favourites here is the Champagne Colada, something you’ll get when you put a little bit of swank into the favourite tropical libation as it combines house-blend dark rum and Champagne.

Of course, the bar serves other liquors and cocktails based on anything but rum, but why would you miss out on the stellar rum selection? You know what they say, when in (Bali’s) Havana…

Early this December El Nacional is celebrating its first anniversary, so keep an eye open for a surprise.

El Nacional

Ingredients • 45ml house dark rum • 20ml brown butter pineapple syrup • 30ml pineapple juice • 15ml lime juice • 2 scoops of coconut sorbet • Champagne to top up Method Blend all the ingredients, top with Champagne, and garnish with dehydrated meringue. Serve.

139

Four Seasons Hotel Jakarta enjoys the distinct privilege of being situated on one of the city’s most important protocol roads, the perfect place for an intimate and sleek building designed by the late Cesar Pelli.

Personalized luxury is the highlight as Bill Bensley’s enviable landscaping, and Alexandra Champalimaud’s delicate design, are complemented by a thoughtfully curated collection of artwork lining the great halls of the hotel, from the main lobby all the way to the suites and beyond. The hotel’s 125 suites are the largest entry level rooms in Jakarta, starting at 62sqm, giving ample space

140

Located within the multi award-wining Capital Place on Jalan Jendral Gatot Subroto, Four Seasons Hotel Jakarta offers business and leisure guests a luxurious and impressive five-star experience.

Four Seasons Hotel Jakarta Capital Place, Jalan Jendral Gatot Subroto, Jakarta 12710, Indonesia T: (+62) 2122771888 E: contactus.jakarta@fourseasons.com fourseasons.com/jakarta

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

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

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

Country : ............................................................................................................

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

E-mail : ..............................................................................................................

INDONESIA • 1 year (4 issues) • 2 years (8 issues)

IDR 234.000 IDR 416.000

Singapore • 1 year (4 issues) • 2 years (8 issues)

SGD 40 SGD 70

HONG KONG, MALAYSIA AND OTHERS • 1 year (4 issues) USD 38 • 2 years (8 issues) USD 62

Subscribe now and win a two-night stay in a Club Premier Suite including breakfast for two persons

to relax, explore and celebrate. Always included are a complete set of luxurious amenities and services to ensure a truly memorable stay.

The hotel’s artistic inspiration is equally strong in the hotel’s culinary team and master mixologists, as they continue to be on top of their game in creating scrumptious delicacies and innovative drinks to suit any palate. Home to some of Jakarta’s most prestigious events since its opening, Four Seasons Hotel Jakarta stands ready with a team of expert event organizers, supported by an army of passionate chefs and staff to cater to any kind of MICE needs, including, but not limited to, high society soirées, power business meetings or glamorous weddings.

Please send the subscription form with payment instructions to: Fax: (+62) 361759184 or Scan and Email to: circulation@exquisitemedia.co.id

*Price not including postage 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. Exquisite Taste is published every three 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) 81238487999

Tel: (+62) 2157939423

www.facebook.com/Exquisitemedia.co.id @Xquisite_Media exquisitemedia

141

DIRECTORY

JAKARTA & BEYOND AB Steak by Chef Akira Back MD Place, Jalan Setiabudi Selatan Jakarta 12910, Indonesia T: (+62) 2129669272 E: info@absteakjakarta.com absteakjakarta.com Akira Back MD Place, Jalan Setiabudi Selatan Jakarta 12910, Indonesia T: (+62) 85777788777 E: info@akirabackindonesia.com akirabackindonesia.com Alto Restaurant & Bar Four Seasons Hotel Jakarta Jalan Jenderal Gatot Subroto Jakarta 12710, Indonesia T: (+62) 2122771888 E: communication.jkr@fourseasons.com fourseasons.com Asia Restaurant The Ritz-Carlton Jakarta, Mega Kuningan Jalan DR Ide Anak Agung Gde Agung Jakarta 12950, Indonesia T: (+62) 2125518847 E: rc.jktrz.res@ritzcarlton.com ritzcarlton.com/jakarta BAE by Socieaty Senayan City Jalan Asia Afrika Jakarta 10270, Indonesia T: (+62) 2172782828 E: reservation@bae.co.id bae.co.id BUNK Lobby Lounge Pullman Jakarta Central Park Podomoro City Jalan Letnan Jenderal S. Parman Jakarta 11470, Indonesia T: (+62) 2129200088 E: reservation@pullmanjakartacentralpark.com pullmanjakartacentralpark.com Face Kitchen Jalan Tulodong Bawah, Kebayoran Baru Jakarta 12190, Indonesia T: (+62) 8118555526 E: info@facekitchen.id facekitchen.id Gran Meliá Jakarta Jalan H.R. Rasuna Said Jakarta 12950, Indonesia T: (+62) 215268080 E: info@granmeliajakarta.com granmeliajakarta.com Henshin The Westin Jakarta Jalan H.R. Rasuna Said Jakarta 12940, Indonesia T: (+62) 2127887768 E: jakarta.henshin@westin.com henshinjakarta.com Hotel Indonesia Kempinski Jakarta Jalan M.H. Thamrin No. 1 Jakarta 10310, Indonesia T: (+62) 2123583800 E: info.jakarta@kempinski.com kempinski.com JHL Solitaire Gading Serpong Jalan Gading Serpong, Boulevard Barat Gading Serpong Tangerang 15810, Indonesia T: (+62) 2139503000 E: info.dsgs@dvaree.com dsgs.dvaree.com Kembang Goela Plaza Sentral Jalan Jenderal Sudirman Jakarta 12920, Indonesia T: (+62) 215205621 E: pakisculinary@gmail.com pakisculinary.com 142

Sizzling Blue Cr ab Cakes

Keraton at The Plaza, a Luxury Collection Hotel, Jakarta Jalan M.H. Thamrin No. 15 Jakarta 10350, Indonesia T: (+62) 2150680000 keratonattheplazajakarta.com Lyon Mandarin Oriental, Jakarta Jalan M.H. Thamrin Jakarta 10310, Indonesia T: (+62) 2129938824 E: mojkt-lyon@mohg.com mandarinoriental.com Momozen The Plaza, 46th Floor Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129922246 Raffles Jakarta Ciputra World 1 Jakarta 12940, Indonesia T: (+62) 2129880888 E: jakarta@raffles.com raffles.com/jakarta Okuzono Japanese Dining Jalan Suryo No. 1 Jakarta 12180, Indonesia T: (+62) 2127933565 E: okuzono.id@gmail.com okuzono.id Oso Ristorante Indonesia The Plaza, 46th Floor Jalan M.H. Thamrin Jakarta 10350, Indonesia T: (+62) 2129922448 E: oso@altitude.co.id oso-indonesia.com RTL Jakarta Capital Place Jalan Gatot Subroto Jakarta 12950, Indonesia T: (+62) 2127933947 Sailendra Restaurant JW Marriott Hotel Jakarta Jalan DR Ide Anak Agung Gde Agung Mega Kuningan Jakarta 12950, Indonesia T: (+62) 2157988889 E: mhrs.jktjw.sailendra@marriotthotels.com marriott.com Shabu Shabu Gen The Plaza, 46th Floor Jalan M.H. Thamrin Jakarta 13350, Indonesia T: (+62) 2129922246

Shangri-La Hotel, Jakarta Kota BNI Jalan Jenderal Sudirman Jakarta 10220, Indonesia T: (+62) 2129229999 E: slj@shangri-la.com shangri-la.com/jakarta Sugar & Spice InterContinental Jakarta Pondok Indah Jalan Metro Pondok Indah Jakarta 12310, Indonesia T: (+62) 2139507355 E: rsvn.intercontinentaljakartapondokindah@ihg.com jakartapondokindah.intercontinental.com Swissôtel Jakarta PIK Avenue Pantai Indah Kapuk Boulevard Jakarta 14470, Indonesia T: (+62) 2122571188 E: HB590@accor.com swissotel.com Tien Chao Gran Meliá Jakarta Jalan H.R. Rasuna Said Jakarta 12950, Indonesia T: (+62) 215268080 E: f b.marketing@tienchao.com tienchao.com 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 Dining Room Raffles Jakarta Ciputra World 1 Jalan Prof. Dr. Satrio Jakarta 12940, Indonesia T: (+62) 2129880888 E: jakarta@raffles.com raffles.com/jakarta The Penthouse The Papilion, Level 4 Jalan Kemang Raya No. 45AA Jakarta 12730, Indonesia T: (+62) 2157973645 E: hasan@thepapilion.co.id thepapilion.com The Ritz-Carlton Jakarta, Pacific Place, Sudirman Central Business District (SCBD) Jalan Jenderal Sudirman Jakarta 12190, Indonesia T: (+62) 2125501993 ritzcarlton.com

BALI Above Rooftop, Lounge & Bar Four Points by Sheraton Bali, Seminyak Jalan Petitenget, Seminyak Bali 80361, Indonesia T: (+62) 3618466966 E: fourpoints.baliseminyak@fourpoints.com fourpointsseminyak.com Alila Seminyak Jalan Taman Ganesha No. 9, Petitenget Bali 80361, Indonesia T: (+62) 3613021888 E: seminyak@alilahotels.com alilahotels.com/seminyak Apéritif Jalan Lanyahan, Banjar Nagi, Ubud Bali 80571, Indonesia T: (+62) 3619082777 E: res@aperitif.com aperitif.com Arwana Restaurant The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 361771327 E: dpslcf breservations@marriott.com thelagunabali.com BLANCO par Mandif Jalan Raya Tjampuhan, Ubud Bali 80571, Indonesia T: (+62) 3614792284 E: info@blancoparmandif.com blancoparmandif.com Boy’N’Cow Meat Boutique Jalan Raya Kerobokan 138, Seminyak Bali 80361, Indonesia T: (+62) 3619348468 / 81237941047 E: info@boyncow.com boyncow.com Café del Mar Bali Jalan Subak Sari, Canggu Bali 80361, Indonesia T: (+62) 3614471625 E: reservations@cafedelmarbali.id cafedelmarbali.id Cucina Sofitel Bali Nusa Dua Beach Resort ITDC, Nusa Dua Bali 80361, Indonesia T: (+62) 3618492999 E: H9078-FB11@sofitel.com sofitel.com El Nacional Jalan Petitenget No. 114, Seminyak Bali 80361, Indonesia T: (+62) 87862267657

Hilton Garden Inn Bali Ngurah Rai Airport Jalan Airport Ngurah Rai No. 7, Kuta Bali 80361, Indonesia T: (+62) 3618976100 E: reservation.hgibali@hilton.com balingurahraiairport.hgi.com Jamie Oliver Kitchen Jalan Pantai Kuta, Kuta Bali 80361, Indonesia T: (+62) 361762118 Kayuputi The St. Regis Bali Resort ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 3613006786 E: kayuputi.bali@stregis.com stregisbali.com Krakakoa Jalan Monkey Forest, Ubud Bali 80571, Indonesia E: hello@krakakoa.com krakakoa.com Mandapa, a Ritz-Carlton Reserve Jalan Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 3614792777 E: reservations.mandapa@ritzcarlton.com mandapareserve.com Makase Hotel Indigo Bali Seminyak Beach Jalan Camplung Tanduk Bali 80361, Indonesia T: (+62) 3612099999 E: hotelindigobali.reservations@ihg.com seminyak.hotelindigo.com Maya Sanur Resort & Spa Jalan Danau Tamblingan, Sanur Bali 80228, Indonesia T: (+62) 3618497800 E: f b-admin@mayasanur.com mayaresorts.com/sanur MÉTIS Restaurant, Lounge & Gallery Jalan Petitenget No. 6, Seminyak Bali 80361, Indonesia T: (+62) 3614737888 E: info@metisbali.com metisbali.com Mövenpick Resort & Spa Jimbaran Jalan Wanagiri, Jimbaran Bali 80361, Indonesia T: (+62) 361472577 E: resort.bali.rest-resv@movenpick.com movenpick.com

Octopus Ristorante Ayodya Resort Bali Jalan Pantai Mengiat, Nusa Dua Bali 80363, Indonesia T: (+62) 361771102 E: info@ayodyaresortbali.com tasteofayodya.ayodyaresortbali.com OMNIA Dayclub Bali Jalan Belimbing Sari, Desa Pecatu, Uluwatu Bali 80364, Indonesia T: (+62) 3618482150 E: reservations@omniabali.com omniabali.com Potato Head Beach Club Jalan Petitenget No. 51, Seminyak Bali 80361, Indonesia T: (+62) 3614737979 E: reservation@pttfamily.com potatohead.co Reef Beach Club The Apurva Kempinski Bali Jalan Raya Nusa Dua Selatan Bali 80361, Indonesia T: (+62) 3612092288 E: restaurants.bali@kempinski.com kempinski.com/bali Roosterfish Beach Club Jalan Pantai Pandawa Bali 80361, Indonesia T: (+62) 3612003588 E: info@roosterfishbeachclub.com roosterfishbeachclub.com Sake no Hana Bali Jalan Belimbing Sari, Pecatu, Uluwatu Bali 80364, Indonesia T: (+62) 3618482150 E: reservationsbali@sakenohana.com sakenohana.com Sawah Terrace Mandapa, a Ritz-Carlton Reserve Jalan Kedewatan, Ubud Bali 80571, Indonesia T: (+62) 3614792777 E: reservations.mandapa@ritzcarlton.com mandapareserve.com Simply Social Jalan Raya Ubud, Gianyar Bali 80571, Indonesia T: (+62) 82359288889 E: hello@simplysocialbali.com

Finns Beach Club Jalan Pantai Berawa, Canggu Bali 80361, Indonesia T: (+62) 3618446327/28 E: info@finnsbeachclub.com finnsbeachclub.com Four Points by Sheraton Bali, Seminyak Jalan Petitenget, Seminyak Bali 80361, Indonesia T: (+62) 3618466966 fourpointsbaliseminyak.com Four Seasons Resort Bali at Jimbaran Bay Jimbaran Bali 80361, Indonesia T: (+62) 361701010 E: concierge.balijimbaran@fourseasons.com fourseasons.com/jimbaranbay Happy Chappy Chinese Jalan Beraban No. 62, Seminyak Bali 80361, Indonesia T: (+62) 3616203333 E: info@happychappychinese.com happychappychinese.com

Hanging Tender Steak

143

Venison & Onion

Sling Bar Double-Six Luxury Hotel – Seminyak No. 66 Double Six Beach, Seminyak Bali 80361, Indonesia T: (+62) 361734300 plantationgrillbali.com

W Bali – Seminyak Jalan Petitenget, Seminyak Bali 80361, Indonesia T: (+62) 3614738106 E: whotels.bali@whotels.com wbaliseminyak.com

Sofitel Bali Nusa Dua Beach Resort ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 3618492888 E: H9078@sofitel.com sofitel.com

Woobar Bali W Bali – Seminyak Jalan Petitenget, Seminyak Bali 80361, Indonesia T: (+62) 3613000106 E: bf.wbali@whotels.com woobarbali.com

Sundara Beach Club & Restaurant Four Seasons Resort Bali at Jimbaran Bay Jimbaran Bali 80361, Indonesia T: (+62) 361701010 E: sundara.bali@fourseasons.com sundarabali.com Sundays Beach Club The Ungasan Clifftop Resort Jalan Pantai Selatan Gau, Ungasan Bali 80362, Indonesia T: (+62) 3618482111 E: hello@sundaysbeachclub.com sundaysbeachclub.com The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 361771327 E: dpslcf breservations@marriott.com thelagunabali.com The Legian Seminyak, Bali Jalan Kayu Aya, Seminyak Beach Bali 80361, Indonesia T: (+62) 361730622 E: f b@thelegianbali.com lhm-hotels.com The Ungasan Clifftop Resort Jalan Pantai Selatan Gau, Ungasan Bali 80362, Indonesia T: (+62) 3618482111 E: reservations@theungasan.com theungasan.com The Westin Resort Nusa Dua, Bali ITDC, Nusa Dua Bali 80363, Indonesia T: (+62) 361771906 E: reservation.00035@westin.com westinnusaduabali.com Wanaku IndoAsian Cuisine Jalan Kediri, Tuban Bali 80361, Indonesia T: (+62) 3614755100 E: info.wanaku@rama-bali.com wanakubali.com 144

SINGAPORE 1-Altitude 1 Raffles Place Singapore 048616 Tel: (+65) 64380410 1-altitude.com Bistecca Tuscan Steakhouse 26 Mohamed Sultan Road Singapore 238970 T: (+65) 67356739 bistecca.com.sg Candlenut COMO Dempsey Block 17A Dempsey Road Singapore 249676 T: (+65) 18003042288 comodempsey.sg Edge Pan Pacific Singapore 7 Raffles Boulevard Singapore 039595 T: (+65) 68268240 edgefoodtheatre.com LAVO Italian Restaurant & Rooftop Bar Sands Skypark Hotel, Tower 1, Level 57 Marina Bay Sands Singapore 018956 T: (+65) 66888591 lavosingapore.com Mezza9 Grand Hyatt Singapore 10 Scotts Road Singapore 228211 T: (+65) 67381234 hyatt.com One-Ninety Four Seasons Hotel Singapore 190 Orchard Boulevard Singapore 248646 T: (+65) 68317250 E: one-ninety.sin@fourseasons.com fourseasons.com

Regent Singapore 1 Cuscaden Road Singapore 249715 T: (+65) 67253088 E: reservations@regentsingapore.com.sg regentsingapore.com.sg SKAI Restaurant Level 70 Swissôtel The Stamford 2 Stamford Road Singapore 178882 T: (+65) 68373322 E: skai@swissotel.com skai.sg The Fullerton Hotel 1 Fullerton Square Singapore 049178 T: (+65) 6733 8388 E: tfs.info@fullertonhotels.com fullertonhotels.com The Ritz-Carlton, Millenia Singapore 7 Raffles Avenue Singapore 039799 T: (+65) 63378888 ritzcarlton.com Tippling Club 38 Tanjong Pagar Road Singapore 088461 T: (+65) 64752217 tipplingclub.com

HONG KONG Hugo’s Hyatt Regency Hong Kong, Tsim Sha Tsui 18 Hanoi Road, Tsim Sha Tsui Hong Kong T: (+852) 231111234 hyatt.com LEE Lo Mei 8 Lyndhurst Terrace Central, Hong Kong T: (+852) 28967688 leelomei.hk MEATS 28-30 Staunton Street, Ground Floor Soho, Central Hong Kong T: (+852) 27111812 piratameats.hk

Buy, Rent and Sell with us Today!